Tuesday, February 19, 2013

Sweet Potato Salad

Soft, roasted sweet potato, tender green beans and caramelized onion are coated with a sweet chili, balsamic vinegar and garlic dressing.

Serves 4-6 as a side dish.


  • 1 large peeled sweet potato 
  • 1 1/2 Tbsp olive oil
  • Salt and pepper to taste
  • 1 large red onion, peeled and cut into about 10 wedges
  • 4 or 5 medium garlic cloves, unpeeled
  • about a handful of topped and tailed green beans
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp mild sweet chili sauce (I used Vietnam Rice Paper Sauce:월남쌈소스)


  1. Preheat oven to 400 degrees F.
  2. Cut sweet potato into 1/3 inch slices. Cut slices into bite-sized pieces.
  3. Place sweet potato slices in a single layer on a large baking tray. Drizzle with 1 tablespoon of the oil and toss to coat potato with oil. Season with salt and pepper. Bake for 15 minutes. © e
  4. Add onion and garlic to the tray with the sweet potato. Add remaining 1/2 tablespoon of oil and toss everything together. Return tray to oven and cook for a further 20-30 minutes, or until vegetables are tender and onion has lightly caramelised. Turn vegetables once during cooking.
  5. Half fill a medium saucepan with water and bring to the boil. Add beans to saucepan and boil for about 3 minutes, until beans are tender but still a bit crisp. Remove from heat and drain. Place beans in a bowl of cold water for 10 seconds to stop the cooking process. Drain and cut into 1.5 inch lengths.
  6. Squeeze roasted garlic from its skin and place in a small bowl. Mash garlic using a fork. Add balsamic vinegar and chilli sauce to garlic and stir to combine.
  7. Toss dressing, beans, sweet potato and onion together in a large bowl. Serve salad hot or cold. Store any leftover salad in an airtight container in the refrigerator. 
adapted from © www.exclusivelyfood.com.au

Sunday, February 10, 2013

Turkey Chili Spaghetti

Serve 4   ready in 1 hour 


  • 1 lb ground turkey (or ground beef)
  • 1 tsp beef bouillon granules
  • 8 oz. Tomato sauce (no salt added)
  • 1 tsp ground cumin
  • 1/2 tsp ground oregano
  • 2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 c water or chicken broth
  • 1/2 c chopped green bell pepper
  • 1 c chopped onions
  • 1 tsp minced garlic
  • 1/2 lb spaghetti, cooked                                


  1. in large skillet, brown the meat with onion, pepper, garlic, then drain. stir in remaining ingredients except spaghetti and cheese.
  2. Simmer, covered for 10 minutes, stirring occasionally. Arrange spaghetti on a platter, top with chili, then top with cheese and onions.

Roasted Brussels Sprouts

Serve 4   Prep: 10 min       Cook: 40 min


  • 1 lb Brussels Sprouts
  • 2 medium shallots, peeled and sliced
  • 3 Tbsp olive oil
  • 1/2 tsp kosher salt 
  • 1/4 tsp freshly ground Black Peppers
  • 1 tsp fresh thyme
  • 1/2 lemon, zest
  • 1/2 lemon, juice of
  • 1 Tbsp butter or less


  1. Preheat oven to 425 F.
  2. Trim the base of Brussels Sprouts with a knife. Peel off the outer leaves and cut the sprouts in half.
  3. Toss Brussels sprouts, shallots with oil, salt, pepper, thyme, lemon zest on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 35 to 40 minutes.
  4. Stir the butter into the sprouts and then add lemon juice and toss. Serve hot.