Here's another one of those so-easy-I-can't-believe-I'm-blogging-about-it recipes. But here we are. And it really is good.
About once a week these days, I turn the oven on and bake a bunch of sweet potatoes and this is usually what becomes of them later in the week when I'm scrambling for a quick side dish.
Smashed & Spiced Sweet Potato
Ingredients
- sweet potatoes
- olive oil
- sea salt
- black pepper
- curry powder
- pumpkin pie spice (sub cinnamon if you don't have this on hand)
- Preheat the oven to 400 degrees.
- Poke holes in the potatoes with a fork, set them on a lined baking sheet and bake them for about an hour or until tender (the exact time varies with the size of the potatoes and how many you have in the oven at once).
- When they are nice and tender, take them out and pick the one your want to eat right meow. Open it up in half, drizzle olive oil and sprinkle salt, pepper, curry powder and pumpkin pie spice on top. Then smash the sweet potato with a fork to mix the spices thoroughly.
Let the others cool and then store them in the fridge until it's their turn. Soon, little orange friends. Soon.
This paleo zucchini bread recipe is a long time coming, and highly recommended during that time of year where there are WAY too many zucchinis.
Tabbouleh is one of my husband's favorite dishes. I actually remember us making an enormous bowl of it at his apartment when we were first dating and bickering over how much lemon juice to put into it (for the record, he was right—it needed more lemon).
This summer-meets-fall zucchini soup recipe was a sort of annoyingly delicious accident.
Oh hey, it's a recipe for caramelized onions that doesn't require you to stand at the stove for an hour.
I’ve been a sorry excuse for a half-Indian woman because I just started making dal for the first time in my many years on this earth. I’ve eaten a lot of dal, but it’s just not something I’ve ever tried to cook until this year.