I just received a new cookbook, The Vegetable Dishes I Can’t Live Without, as a birthday gift from my son. I haven’t looked at it thoroughly yet, but the recipes I’ve glanced at look really good. I wanted to make sweet potatoes as a side dish on Easter Sunday, and found a recipe for Sweet Potato Hash with Smoked Tofu and Red Onions in the book. I can’t get past the texture of tofu, but decided that this recipe otherwise looked good. It turned out to be a great side dish with our Easter ham.
One of the nice things about making this dish is that you can (and, in fact, should) bake the sweet potatoes in advance. Once you have cooked sweet potatoes, the rest of this goes together pretty quickly.
Bake, boil, or steam the sweet potatoes until they just begin to soften. Allow to cool. Peel and dice.
Heat olive oil in a large skillet. Saute onion and bell pepper until they begin to soften, about 7 minutes. Add diced sweet potato and continue to saute until the sweet potatoes are heated through and the vegetables are brown. Remove from heat.
Season with salt and pepper and the balsamic vinegar.
**Note that the prep time includes baking and cooling the sweet potatoes.
I needed a quick dinner the night our box came; a recipe that dd not require me to go to the store for parts. We received 4 smallish red bell peppers in our box, but I had already used one to make veggie bread. I decided to use the other 3, along with some chicken I had in the freezer, for stir fry. I had some chili-garlic sauce, which has become one of my favorite Asian sauce ingredients.
Making a stir fry on a busy night is a great idea, since the cooking time is short. Doing the chopping in advance gets dinner on the table even faster!
2 tablespoons chili-garlic sauce (found in the Asian foods aisle)
2 tablespoons soy sauce
1¼ pound chicken breast, thinly sliced
2 tablespoons canola oil, divided
3 small (or 2 large) red bell peppers, thinly sliced
½ large onion, thinly sliced
2 cups hot cooked rice
Combine chile-garlic and soy sauces in a medium bowl. Add chicken, toss to coat. Allow to marinate.
While chicken is marinating, heat 1 tablespoon oil in large skillet or wok. Add bell peppers and onion. Stir fry until tender crisp, about 5 minutes. Remove from skillet, keep warm.
Add remaining oil to skillet. Add chicken and marinade. Stir fry until cooked through, about 5-7 minutes. Add vegetables back into pan. Continue to stir fry a few minutes longer, until everything is cooked through. Serve over hot rice.
I’ve been thinking about trying a vegetable yeast bread for quite a while. The red bell pepper in the box this week said “bread” to me. Before Christmas, I made sourdough starter out of potato water, and have been keeping it going. I hadn’t touched it for about 2 weeks, so I figured I’d use that as a base for the veggie bread.
I’ve been playing around with this recipe from About.com for sourdough bread, substituting whole wheat for bread flour. That became the basis for this flavorful loaf.
As I mentioned in my last post, my niece and her husband are always up for trying anything I make. While they were visiting over the weekend, I made a stir fry with the bok choy and some of the onion in our box. I also used up some of the leftover vegetables in our refrigerator. Must have been pretty good-there were no leftovers!