Tag Archives: sweet potato

Sweet Potato-Black Bean Stew

28 Feb

I realized recently that I hadn’t made any soups/stews all winter so my next posts might be back-to-back soups. I usually get like this toward the end of February, right when I think the weather is going to get a little warmer, we get dreary, gray, rainy, snow-slush, muddy days. I think Columbus is itching for blue skies and sunny days – my skin wants the sun, I’m tired of wearing so many layers!

Anyway, we’ve kept warm with this Sweet Potato-Black Bean Stew. I found this recipe back in November when I was “doing research” for my Thanksgiving festivities in the Better Homes and Gardens Holiday Recipes issue. This stew is GOOOOD with just the right amount of spice/sweet/sour.

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Roasted Vegetable Galette

7 Nov

This is one of those recipes that can be made with so many combinations that each time you make it, it could be completely different. The flavors can change just by omitting or adding a vegetable. Max is my little foodie and this is yet another recipe that he will suggest. If I am at a loss of what to have for dinner, he will invariably say pasta, galette, or chicken pot pie. I love this because it is one way I know that he will get a good amount of vegetables in his body. Jasper on the other hand…he’s my picky eater. Hopefully someday he will learn the joys of vegetable galette.

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Sweet Potato Chips

17 Oct

I was browsing Pinterest yesterday and I kept seeing tons of recipes with nutmeg, pumpkin, cinnamon, ginger, etc (’tis the season, right?) and then I came across this, Orange Sweet Potato Chips with Thyme.  The pictures of these chips are so beautiful I could not help but want to give it a go at these chips – beautiful photos of food always suck me in.  I also LOVE, LOVE, LOVE when I can recreate a recipe and I have all the needed ingredients at home.    Sweet potatoes (check), orange (check), olive oil, thyme, salt, pepper (check, check, check and check!!).

I kept having trouble with this recipe in that I made my first batch exactly as the recipe indicated and my chips were a little darker and crunchier than I would prefer (a.k.a. sorta burned).  I then decided to turn down the heat to 300º degrees and baked the chips for 35-40 minutes rather than 20 minutes.  I also played around with the how thin I  cut the sweet potato.  Initially, I think I sliced them too thin so they burned through too fast.  I then cut them a little bit thicker, about 1/8th of an inch and that made a difference.

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Quinoa with Mushrooms, Sweet Potato, and Kale

10 Oct

In my quest for more vegetarian meals, I finally purchased a bunch of kale! I never had made anything with kale before, but a few weeks ago, my sister sent me a recipe that she loved and I wanted to try it out.

It was actually really easy. It was mostly chopping and cleaning the veggies and boiling the quinoa. To prepare the kale, you’ll need to tear leaves off the stem and either tear or chop the kale in small pieces. I threw my kale into the salad spinner and washed it really well with cool water. In all I probably rinsed and spun it 5-6 times. You’ll want to be sure any loose dirt is cleaned off and there are no tiny bugs in there!


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