Who doesn’t love a good sweet potato fry? I know that given the choice at a restaurant, I will never pick regular ol’ fries over sweet potatoes fries. They’re just so irresistible! They’re sweet, salty, and oh so addictive.
This recipe takes sweet potato fries to the next level. Now, I have to warn you, they are spicy. I have a relatively high tolerance for heat and these had me sweating a little bit! But sweet, salty, and spicy? These are way too good to pass up!
There are some recipes that you know you’re going to love just by a quick glance at the ingredients. This is one of those recipes. Cashews, with their rich, creamy, salty nuttiness are one of my favorite nuts, I love cilantro and I love, love, love garlic. And if you ask me, almost any dish can be improved with a kick from jalapeños. So when Joseph asked if I would be interested in trying the recipe, I ran to get my coat so we could hop in the car to get to the grocery.
Joseph found the recipe in The Essential New York Times Cookbook: Classic Recipes for a New Century, which he got for Christmas. And it was, just as I had predicted, an awesome recipe. You start off by blending the cilantro, lime, cashews, garlic, brown sugar and oil and then marinate the chicken in that heavenly mixture. What’s not to love?
Growing up I loved corn bread, but rarely actually got the good stuff. You see my mom, as wonderful as she is, is convinced that the best corn bread is just cornmeal mixed with water. She may have put some other stuff in there, but that’s pretty much what it tasted like. Her early years were spent in Arkansas and she’s convinced that cornbread should never have any sweetner and should be as gritty as possible. My sister and I eventually gave up on trying to convince her that sweet cornbread was infinitely better and learned to stop asking for cornbread altogether.
A couple years ago I was searching online for a cornbread recipe (because no way was I going to ask my mom for her recipe!) and found a very highly rated recipe called “Golden Sweet Cornbread” with the tagline, “If you like sweet cornbread, this is the recipe for you!” When I saw how simple the ingredients were, I was completely sold. These are things that we always have on hand and it’s so easy to make that I can throw it together almost faster than you can Joseph can say, “Let’s make chili tonight.” And some recipes have a stick or two of butter, and as good as I’m sure it is, I like to have a couple of pieces of cornbread with my meal without having to worry about artery overload. Continue reading
I love roasted veggies. Already delicious vegetables get a sweetened lift and and tender bite in a hot, hot oven. If you’re not a huge cauliflower fan, you’ve got to try them roasted. The olive oil, salt, and pepper bring out of the best of cauliflower and just a pinch of nutmeg lends the slightest flavor twist. No mushy, bland vegetables here.
Cauliflower gets a bad rap not just for it’s often bland preparation, but for it’s nutritional content. You know how you always hear that the darker your green leafy veggies, the more nutrients it has? So surely cauliflower, a white (!?!) vegetable would be a complete nutritional void. Not so. Joseph, my resident nutritionist (ok, he’s not a nutritionist, but he did spend 2 years studying nutrition as a part of his food and nutrition policy doctorate degree) has assured me that it’s actually a good source of protein, riboflavin, phosphorus and potassium, and a very good source of dietary fiber, vitamin C, vitamin K, vitamin B6, folate, pantothenic acid and manganese. Phew! Continue reading