Frittata with Purple Sweet Potato

Frittata with Purple Sweet Potato

You can buy purple sweet potatoes in the vegetable markets in Chinatown, NYC.  Purple sweet potatoes get very crunch when baking them.   Here, I used them to substitute regular potatoes in my frittata.  They add nice color and texture to this recipe.

Ingredients:

5 eggs

1 medium onion, diced

1/2 medium sweet potato, sliced

1/2 cup cheddar cheese, grated

1/4 cup milk

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/8 cup sunflower seeds, roasted

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

1.  On medium heat, saute onions and sweet potatoes in an 8 inch skillet with olive oil.

2.  Beat the eggs in a mixing bowl. Stir in the milk, grated cheese, oregano, thyme, salt and pepper.

3.  Add egg and filling mixture to skillet.

4.  Cover skillet and let cook for 10 minutes on low heat.

5.  When mixture is almost firm, place under broiler until top is lightly browned.

6.  Let sit for 10 - 15 minutes.

7.  Loosen frittata from pan, then flip frittata on a platter.

8.  Garnish with roasted sunflower seeds.

9.  Serve warm or cold.

Baked Sweet Potato Fries with Yogurt

This simple recipe can be served as a healthy appetizer or meal.  It includes sweet (sweet potato), spicy (chipotle peppers) and cool (Greek yogurt) flavors that make a perfect taste combination.   I hope you enjoy it as much as I do.

Baked Sweet Potato Fries

Ingredients for Baked Potato Fries:

Sweet Potatoes, cut lengthwise

Oil, to coat

Smoked chipotle peppers, dried and ground

Sea Salt

Ingredients for topping:

Plain Greek yogurt

Roasted pepitas "sunflower seeds"

Directions:

Wash and slice sweet potato length wise.

Coat with oil.

Sprinkle on the sea salt and ground chipotle peppers.

On a baking sheet, roast sliced potatoes with skin at 400 degrees.

Turn slices around ever 5 minutes or so until browned on all sides.

Garnish with yogurt and pepitas "sunflower seeds."

Roasted Cauliflower with Turmeric

Cauliflower with Turmeric and a Sprig of Coriander

Here's how to add turmeric Into your diet:  Cauliflower with turmeric recipe.

Ingredients:

1 head of cauliflower florets

2 teaspoons of turmeric

1 teaspoon of cardamom

1 teaspoon of salt

2 tablespoons of olive oil

1 tablespoon of water

3 cloves of garlic
2 tablespoons of fresh coriander, lightly chopped

1.  Combine cauliflower florets with spices, water and oil in a skillet.
2.  Lightly saute and toss ingredients together until spices cover florets.

2.  Bake for around 25 minutes at 425 degrees with a couple cloves of garlic.

3.  Remove from the oven after florets edges have browned.
4.  Garnish with fresh coriander and serve.

Tzatziki

Beet greens go great with tzatziki, a Greek yogurt and cucumber appetizer.  Tzatziki is also very simple to make.  Just use a container of Greek yogurt with half cucumber squeezed through a sifter (all liquid drained).  Then add some dill (fresh mint works too), 2-3 cloves of grated garlic and a pinch of sea salt.

Making Tzatziki with Mint

Ingredients:

1. Greek yogurt
2. 1/2 cucumber
3. Dill or mint
4. Grated garlic
5. Pinch of sea salt
   
   
   
   
   

Herb, Walnut and Mushroom Appetizer with Gargonzola Cheese

Yesterday, I enjoyed the sunset with a margarita and some tasty appetizers.  The margarita's orange glow is both arresting and soothing as the late afternoon light passes through the glass.  I use the earth tones of the porcini mushroom and the sprinkling of bright green herbs to complete the art of my Sunday meal.

Baked Porcini Mushroom

This was very easy to make.  I stuffed a porcini mushroom with a  herbs, walnuts, and a small amount of gargonzola cheese and then baked for 20 minutes at 350 degrees.

Yogurt Dip Mixed with My Cilantro Chutney

Last week I whipped up a really quick and easy vegetable dip recipe to bring to my friend's dinner party.  It took me less than 5 minutes to make the dip.   My friend Howard loved the dip on his shrimp.

Combine and mix these ingredients:

1/4 cup plain yogurt,

3 - 4 tablespoons of my Cilantro Chutney (view my recipe),

a dash of sea salt,

2/3 finely-minced cloves of roasted garlic

Mix the ingredients to make a dip that can enhance anything from vegetables to to a fish or

poultry dish.

I sliced a piece of chayote (a Caribbean squash with a crunchy texture) to

serve with my yogurt/cilantro chutney dip.

Note:  You can find out who sells rBGH free dairy locally at -

http://www.sustainabletable.org/shop/dairymap/

My Cilantro Chutney Mixed with Yogurt and Served with Sliced Chayote

Roasted Sunflower Seeds and Cilantro Chutney Recipe

Roasted Sunflower Seeds and Cilantro Chutne

Mix in a chopped onion and juice of three limes.  Pour into a blender or food processor, then add 2 garlic cloves and a hot pepper to spice it up.  Slowly add cilantro until the mixture liquefies.

Mix this chutney with coconut milk to make a great marinade for fish.  Also, for a quick salsa, you can chop a tomato and mix in the chutney.  Then, as I mentioned, for a salad dressing, just add in some olive oil. By adding a green bell pepper and tomato, you can make a sofrito, which is a base for many Latin dishes.  Sofrito will keep up to 3 weeks in my refrigerator.

Roasting Raw Sunflower Seeds:

I pour my raw sunflower seeds into a skillet and stir until they brown.  Do no add oil – just add some salt, turmeric and if you would like, some hot red pepper. 
The turmeric adds a nice color and subtle flavor. Then just squeeze some lime juice on top and add some chopped onions.

I eat the sunflower seeds as a snack or I use it as a garnish for foods like eggs, rice or any type of salad.  The turmeric add a beautiful mustard yellow color.  Add some hot pepper if you like more spice too your food.  The limes and salt will counteract the spice.  The store bought, already roasted sunflower seeds can have a rancid flavor.  It is easy to roast your own and add the spices you enjoy.

Both the chutney and any kind of spiced nut can bring some extra zest to your dish!