Category Archives: Vegetables

Sweet Potato Tartlets

I made these to go with a pork roast, which I would have blogged about except for the fact that once I tasted these the pork became seemingly less delicious and uninteresting. In fact, I ate about 2 bites of pork and about 5 of these.

Of course, in true Megan OCD form, I had bought sweet potatoes 4 days in advance because that’s how I grocery shop – on Sundays and for the whole week. (You wanna hang out on Wednesday? Sorry, I’ve got a date with an eggplant. Seriously. I’m that weird.) I was thinking I could just mash them and make a quick Thanksgiving-like sweet potato casserole. But then that would have involved another dirty dish and the pile was big and I’d spent 20 hours in the clinic at that point in the week. In other words, I was feeling lazy and needed an idea so I turned to my new bff Smitten Kitchen.

Not that I want you to read anyone else’s food blog except for mine, but she’s a true inspiration. She’s wonderful. And her kitchen is only 42 sq feet in an apartment in NYC. And she’s got a recipe for everything, including sweet potatoes.

I landed on this recipe for sweet potatoes with pecans and goat cheese and fell in love. Pecans + sweet potatoes makes for a heavenly combination. I would know, seeing as I made a sweet potato casserole with a pecan streusel last Thanksgiving. As you’d expect, the catch to this fabulous discovery is that I did not have pecans and was obviously not running to the store considering that this whole recipe hunt had begun because I was lazy.

But I did have walnuts. And since goat cheese is the most delicious form of cultured milk on the planet, I definitely had a little log of that in the fridge. So, smittenkitchen.com, thanks for the inspiration.

Sweet Potato Tartlets

2 large sweet potatoes, sliced into medallions

1/2 cup evoo

2 tablespoons brown sugar

1/2 cup walnuts, coarsely chopped

1/4 cup goat cheese, crumbled

preheat oven to 375 degrees

1. Lay sweet potatoes evenly on a baking sheet.

2. Whisk brown sugar and evoo together in a small bowl and drizzle over sweet potatoes.

3. Bake for 20-30 minutes or until sweet potatoes are tender. While baking, mix together cheese and nuts.

4.  Remove sweet potatoes from the oven and top with nut and cheese mixture. Return to oven and toast for 5-10 minutes.

 

*By the way, don’t call these yams. Those “candied yams” that you have at Thanksgiving are only marketed like that in the US South (and I have no idea why). You can read about the differences here. The orange flesh of the real deal is super rich in beta carotene, just like carrots. It’s good for your eyes and your skin, but a true yam is incredibly low in the vitamin. Don’t be fooled!

Roasted Dill Chicken Legs and Root Vegetables

Spring has sprung in the Rockies (well, every other day at least…cold yesterday, warm today…those mountains make the weather here crazy). I’m headed to Florida in a few weeks and the thought of squeezing my foodie thighs and hips into a bikini is more than horrifying. Not that I’m going to crash diet or sweat it out at Zumba (Please people, who has time to work out when you have to cook?) The least I can do is attempt to stay away from the cheese and the butter and the heavy cream. In my world, that’s dieting. Everything is better with those three dairy ingredients. Ugh. Into the protein and veggie world I go…

Anyone who knows my boyfriend is aware of the fact that he likes to grow…anything. We are starting to accumulate quite the garden – which, when you are renting a house, can be quite an endeavor since everything is potted including the fruit trees. If my memory serves me (and I’m sure I’m forgetting a few things), he currently has sprouting: cucumbers, garlic, onions, raspberries, blueberries, a few varieties of grapes, strawberries, asparagus, eggplant, cherry trees, apple trees, aspens, peach trees, basil, oregano, dill, pineapple sage…and the lists gets longer everyday.

We won’t have actual fruit or veggies for a while, but the herbs are all set to go. So I had him cut me some dill sprigs for this recipe. Not only was this rather healthy, but I thought it was beautiful and pretty tasty considering that it was just plain old chicken and potatoes. Also, the veggies were cheap and so were the quartered chicken legs ($1.10 each! – heck yes Sunflower Market!)

Roasted Dill Chicken Legs and Root Vegetables

2 quartered chicken legs

10 fingerling potatoes, halved

5 carrots, cut into 1 inch logs

1 bunch radishes, halved

1 bunch green onions (half coarsely chopped, half whole)

1 onion, quartered

juice of 2 lemons

1/4 cup evoo

chicken broth

salt & pepper to taste

4-5 sprigs fresh dill

 

1. Remove any excess fat from the chicken legs. Drizzle olive oil over the chicken, and squeeze the juice of one lemon over each chicken leg, sprinkle with salt and pepper, and 2-3 sprigs of dill on each leg. Marinate in the refrigerator for 30 minutes.

2. While chicken is marinating, chop all the veggies and place in the bottom of a roasting pan with enough chicken broth to cover.

3. After 30 minutes have passed. arrange chicken on top of vegetables. Add whole green onions around the chicken to flavor the veggies and broth.  Cover and roast at 375 degrees for an hour, basting every 15 minutes.

4. After an hour, remove the top of the roasting pan. Cook until for another 20-30 minutes or until the chicken is browned, basting occasionally to keep chicken moist. Serve immediately.