Pan Roasted Purple Sweet Potatoes

07/18/2011 5 Comments

We love sweet potatoes, as you know. We make lots of great dishes with them, including a delicious Filipino dish called Ube, but today we are going to share a new way to enjoy these ultra delicious potatoes.  We like eating these before or after a long or high intensity workout.  Along with Taro, Green Plantains, and Cassava we consider these excellent sources of low glycemic carbohydrates (or “safe starches”).  Sweet Potatoes are also high in caratenoids, vitamin C, potassium, and fiber.

This dish boasts fresh ingredients, coconut oil and is jam packed with perfect carbs and glucose.

Here’s what you will need to make this complimentary dish to your favorite protein:

This side dish feeds 2 – 3 people 

  • 3 medium to small purple sweet potatoes, raw
  • 1 full stalk of fresh curry leaves
  • 2 medium sized stalks of fresh rosemary, blades only
  • 1 large white onion, sliced
  • fresh cracked black pepper to taste
  • pink Himalayan sea salt to taste
  • 1 tsp capers, drained
  • 3 tbsp coconut oil
  • 3/4 cup of cooking sherry (optional) if you don’t like sherry, use water, but the sherry really does add amazing flavor
Heat coconut oil in a large skillet, once really hot add fresh curry leaves, rosemary, capers and onion. The curry leaves will get nice and crispy…you want that. :-) Continue to cook on medium – high, depending on your skillet.
With a vegetable peeler peel sweet potatoes and then slice them with a mandolin. Once the onion slices are golden brown, add potato slices and toss until they get a little brown. Then add the sherry, salt and pepper, cover and reduce heat to medium. Cook for 20 – 30 minutes.  Depending  on your skillet and your stove, you may need to add a sprinkle of water or two within the cooking time.  Make sure to check often to ensure that you are not burning them.
This is a great side dish and we hope that will enjoy it as much as we do.
As always, our best and live healthy. Jo and Henry

Filed under Paleo, Primal, Recipe, Side Dish Tagged with , , , , , , , , , , , , ,

Bison Masala with Fresh Curry Leaves

06/20/2011 2 Comments

Fresh curry leaves are fabulous…they actually do not have anything to do with “Curry” they are little gorgeous green leaves that enhance your dishes. 

The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, much like bay leaves, and especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don’t keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.

The leaves of these little lovelies, Murraya Koenigii, are also used as a herb in Ayurvedic medicine. Their properties include much value as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leave also contain iron. They are most excellent if you throw them into hot oil before you begin adding your other ingredients. The flavors are so subtle, they really do bring out other spices in a gorgeous way. A must try if you haven’t yet.

This is one of my top favorite sauces that Henry has made for me so far.

Blend the following ingredients very well in to a paste: 

  • 1 large yellow onion
  • 1/2 cup coconut milk
  • 1/2 cup tomatoes
  • 3 garlic cloves
  • 2 tsp turmeric
  • 8 Thai chilies
  • 1 tsp Garam masala
  • 1/4 tsp cinnamon
  • 1/2 bunch cilantro
  • Salt/pepper

Secondly, heat a tablespoon of coconut oil, once the oil is hot, add fresh curry leaves, peppers and 1/4 onion, diced.

Finally add bison/ground beef, add masala paste, garnish with cilantro and enjoy! We served our with some fresh boiled beets.

Filed under Entree, Paleo, Primal Tagged with , , , , , , , , , , , ,

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