prep time: tbd
cook time: tbd
servings: 2
ingredients:
2 chicken legs
2 tablespoons herbs de provence
4 sprigs fresh thyme
juice of two lemons
2 large sweet potatoes - cubed
1 red onion - diced
4 garlic cloves
olive oil
salt
pepper
steps:
1. preheat oven to 450 degrees. place the potatoes, red onions, and whole, unpeeled garlic cloves in a large roasting pan and season with salt and pepper. season the chicken thighs with salt, pepper, and herbs de provence and nestle them into the roasting pan with the sweet potatoes. add the lemon juice and about three tablespoons of olive oil. mix the oil to coat the potatoes and rub the oil into the chicken legs with your hands. arrange the thyme evenly around the potatoes and chicken.
2. place in the oven and roast uncovered for about 30 to 35 minutes. the skin should be crispy and golden brown and the juices from the leg should run clear. transfer the legs from the pan to a serving platter and cover with tin foil. gently toss the potatoes and red onions and place them back in the oven to roast for about 10 minute more, or until browned and cooked through, while the meat rests.
3. garnish the chicken with fresh thyme sprigs an serve with the potatoes.
- goop, march 2014
Showing posts with label sweet potatoes. Show all posts
Showing posts with label sweet potatoes. Show all posts
4.21.2014
1.18.2013
butternut squash soup
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 small yellow onion - diced
2 tablespoons olive oil
1/2 teaspoon curry powder
3 whole cloves (optional)
2 cups butternut squash - peeled, seeded and cubed
1 medium sweet potato - peeled and chopped
5 cups chicken stock
1 thyme sprig
1/2 teaspoon salt
creme fraiche
steps:
1. saute onions with the oil, curry powder and cloves on low until translucent.
2. add squash, sweet potato, stock, thyme and salt. simmer, covered, until everything is tender. remove thyme sprig and cloves.
3. puree soup and adjust seasoning to taste.
4. serve with a dollop of creme fraiche.
- inspiring the every day blog
cook time: tbd
servings: tbd
ingredients:
1 small yellow onion - diced
2 tablespoons olive oil
1/2 teaspoon curry powder
3 whole cloves (optional)
2 cups butternut squash - peeled, seeded and cubed
1 medium sweet potato - peeled and chopped
5 cups chicken stock
1 thyme sprig
1/2 teaspoon salt
creme fraiche
steps:
1. saute onions with the oil, curry powder and cloves on low until translucent.
2. add squash, sweet potato, stock, thyme and salt. simmer, covered, until everything is tender. remove thyme sprig and cloves.
3. puree soup and adjust seasoning to taste.
4. serve with a dollop of creme fraiche.
- inspiring the every day blog
11.25.2011
thanksgiving gnocchi
prep time: tbd
cook time: 45 minutes
servings: 4
ingredients: 1 pound sweet potatoes - peeled and cut into 1-inch cubes
2 tablespoons extra virgin olive oil + more for serving
1/2 teaspoon red chili flakes
1/2 teaspoon dried oregano
salt
3/4 pound baking potatoes
1 egg - very well beaten
1 1/2 cups flour + more for rolling out
pepper
parmesan cheese
steps:
1. preheat oven to 375 degrees. mix together the sweet potatoes with the olive oil, chili, oregano and a large pinch of salt in a roasting tray and cover tightly with aluminum foil. bake until very soft, about 30 minutes.
2. meanwhile, cook the regular potatoes in boiling water with a large pinch of salt until cooked through, about 30 - 40 minutes. when cool enough to handle, peel and quarter.
3. pass the sweet potatoes and the boiled potatoes through a ricer or a food mill into a large mixing bowl. stir in the egg and a large pinch of salt. gradually add the flour, stirring first with a wooden spoon and then your hands, until a dough forms. it is essential to do this quickly, otherwise the gnocchi will become very heavy if overworked.
4. lightly dust a clean board or counter with flour. divide the dough into 6 pieces. dust each piece with flour and roll until it's about 3/4-inches in diameter. cut into 1-inch long pieces. at this point you can leave the gnocchi as is or roll them on the tines of a fork. stash the gnocchi on a flour-dusted cookie sheet as you continue rolling and cutting the rest.
5. when you're ready to eat, bring a pot of water to a boil with a large pinch of salt. cook the gnocchi, about a dozen at a time, for 4 - 5 minutes (let them cook for a minute or two after they float to the top). remove with a slotted spoon, transfer to a warm serving dish and serve drizzled with extra virgin olive oil, a generous grating of parmesan, a pinch of salt and a few grinds of black pepper.
- goop, november 2009
cook time: 45 minutes
servings: 4
ingredients: 1 pound sweet potatoes - peeled and cut into 1-inch cubes
2 tablespoons extra virgin olive oil + more for serving
1/2 teaspoon red chili flakes
1/2 teaspoon dried oregano
salt
3/4 pound baking potatoes
1 egg - very well beaten
1 1/2 cups flour + more for rolling out
pepper
parmesan cheese
steps:
1. preheat oven to 375 degrees. mix together the sweet potatoes with the olive oil, chili, oregano and a large pinch of salt in a roasting tray and cover tightly with aluminum foil. bake until very soft, about 30 minutes.
2. meanwhile, cook the regular potatoes in boiling water with a large pinch of salt until cooked through, about 30 - 40 minutes. when cool enough to handle, peel and quarter.
3. pass the sweet potatoes and the boiled potatoes through a ricer or a food mill into a large mixing bowl. stir in the egg and a large pinch of salt. gradually add the flour, stirring first with a wooden spoon and then your hands, until a dough forms. it is essential to do this quickly, otherwise the gnocchi will become very heavy if overworked.
4. lightly dust a clean board or counter with flour. divide the dough into 6 pieces. dust each piece with flour and roll until it's about 3/4-inches in diameter. cut into 1-inch long pieces. at this point you can leave the gnocchi as is or roll them on the tines of a fork. stash the gnocchi on a flour-dusted cookie sheet as you continue rolling and cutting the rest.
5. when you're ready to eat, bring a pot of water to a boil with a large pinch of salt. cook the gnocchi, about a dozen at a time, for 4 - 5 minutes (let them cook for a minute or two after they float to the top). remove with a slotted spoon, transfer to a warm serving dish and serve drizzled with extra virgin olive oil, a generous grating of parmesan, a pinch of salt and a few grinds of black pepper.
- goop, november 2009
10.12.2011
roasted chicken with sweet potatoes, mushrooms and broccoli
prep time: tbd
cook time: 60 - 90 minutes
servings: tbd
ingredients:
1 whole chicken
1 onion - chopped
2 - 3 sweet potatoes - cut into fourths
1 head of broccoli
1/4 pound mushrooms
1 shallot
steps:
1. preheat oven to 275 degrees. mix onions and sweet potatoes in olive oil, salt and pepper.
2. place chicken and veggies in pan, drizzle with olive oil, salt and pepper and place in oven for 60 - 90 minutes (chicken should be at 165 degrees).
3. once chicken is done, saute mushrooms in olive oil and a shallot.
4. meanwhile, saute broccoli in a separate pan.
- avant garde living blog
cook time: 60 - 90 minutes
servings: tbd
ingredients:
1 whole chicken
1 onion - chopped
2 - 3 sweet potatoes - cut into fourths
1 head of broccoli
1/4 pound mushrooms
1 shallot
steps:
1. preheat oven to 275 degrees. mix onions and sweet potatoes in olive oil, salt and pepper.
2. place chicken and veggies in pan, drizzle with olive oil, salt and pepper and place in oven for 60 - 90 minutes (chicken should be at 165 degrees).
3. once chicken is done, saute mushrooms in olive oil and a shallot.
4. meanwhile, saute broccoli in a separate pan.
- avant garde living blog
9.19.2011
gnocchi
prep time: 40 minutes
cook timel: 10 minutes
servings: 6
ingredients:
1-15-ounce container part-skim ricotta cheese
1/2 cup sweet potato puree
1 large egg
1 large egg white
1/4 cup grated parmesan
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup whole-wheat pastry flour + 1/4 cup to roll out the dough
1 cup all-purpose flour
1-24-ounce jarred pasta sauce - heated or at room temperature
steps:
1. in a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, parmesan, baking powder, and salt. add both types of flour at once. mix with a wooden spoon until the flour is just absorbed, the puree is well-combined, and a soft sticky dough forms.
2. cover 2 baking sheets with waxed paper or aluminum foil. cut the dough into 8 pieces. on a lightly-floured counter, roll the dough into a log about 12 inches long and 1 inch thick. slice off 1 x 12-inch pieces of dough to form the gnocchi. transfer to the baking sheet and repeat with remaining dough.
3. fill an 8-quart stockpot with water and bring to a boil. add half the gnocchi (so that they don’t stick) and gently stir. cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. the gnocchi should be floating. lift them out with a slotted spoon and transfer to a large serving dish. cover with aluminum foil. repeat with the remaining gnocchi and top with sauce. serve immediately.
- goop, november 2010
cook timel: 10 minutes
servings: 6
ingredients:
1-15-ounce container part-skim ricotta cheese
1/2 cup sweet potato puree
1 large egg
1 large egg white
1/4 cup grated parmesan
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup whole-wheat pastry flour + 1/4 cup to roll out the dough
1 cup all-purpose flour
1-24-ounce jarred pasta sauce - heated or at room temperature
steps:
1. in a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, parmesan, baking powder, and salt. add both types of flour at once. mix with a wooden spoon until the flour is just absorbed, the puree is well-combined, and a soft sticky dough forms.
2. cover 2 baking sheets with waxed paper or aluminum foil. cut the dough into 8 pieces. on a lightly-floured counter, roll the dough into a log about 12 inches long and 1 inch thick. slice off 1 x 12-inch pieces of dough to form the gnocchi. transfer to the baking sheet and repeat with remaining dough.
3. fill an 8-quart stockpot with water and bring to a boil. add half the gnocchi (so that they don’t stick) and gently stir. cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. the gnocchi should be floating. lift them out with a slotted spoon and transfer to a large serving dish. cover with aluminum foil. repeat with the remaining gnocchi and top with sauce. serve immediately.
- goop, november 2010
7.25.2011
chicken and sweet potatoes
prep time: tbd
cook time: 25 minutes
servings: 4
ingredients:
4 chicken leg quarters
1/2 cup orange juice concentrate
1/2 cup maple syrup
2 tablespoons fresh rosemary - chopped
2 sweet potatoes - scrubbed and sliced into 1/2-inch thick rounds
1/2 teaspoon salt + to taste
1/2 teaspoon pepper + to taste
steps:
1. preheat grill. mix juice concentrate, maples syrup, rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. place chicken and potatoes on grill. sprinkle with salt and pepper
3. grill approximately 25 minutes, turning chicken and potatoes once.
4. brush chicken and potatoes with one half of orange juice mix, cook 30 seconds, then turn. brush second side and cook one minute. turn again and cook one more minute. remove from heat and serve.
- char-broil sizzle on the grill
cook time: 25 minutes
servings: 4
ingredients:
4 chicken leg quarters
1/2 cup orange juice concentrate
1/2 cup maple syrup
2 tablespoons fresh rosemary - chopped
2 sweet potatoes - scrubbed and sliced into 1/2-inch thick rounds
1/2 teaspoon salt + to taste
1/2 teaspoon pepper + to taste
steps:
1. preheat grill. mix juice concentrate, maples syrup, rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. place chicken and potatoes on grill. sprinkle with salt and pepper
3. grill approximately 25 minutes, turning chicken and potatoes once.
4. brush chicken and potatoes with one half of orange juice mix, cook 30 seconds, then turn. brush second side and cook one minute. turn again and cook one more minute. remove from heat and serve.
- char-broil sizzle on the grill
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