Here were are at the beginning of a new week. This week’s recipe is full of comfort food, sweet and spicy flavor and some really quick meals. I guess I haven’t felt like spending a great deal of time in the kitchen lately (: I did discover this week that chicken wings taste great with Indian influenced spicing on them!
This Week’s Recipe List:
Tandoori Style Chicken Wings with a Yogurt Sauce
Slow Cooked Bacon and Beans with Cornbread
Vegan Bean Sprout and Spinach Stir Fry
Vegetarian English Muffin Pizza with Garlic Green Beans
Vegetarian Sweet and Savory Vegetable Casserole with Sage Rosemary Dumplings
CLICK HERE for a PDF version of this shopping list
The trick to the recipe is the SWEET POTATO and the BALSAMIC VINEGAR. I added them together on a whim and am so very happy I did. There is a tart yet sweet flavor to this dish that I have never tasted in any other.
Sweet and Savory Vegetable Casserole with Rosemary Sage Dumplings
Prep. Time: 15 minutes
Cooking Time: 50 minutes
1 TB olive oil
1 onion, chopped
2 garlic cloves, minced
1 TB paprika
1 potato, chopped
3 carrots, peeled and chopped
1 (14 oz) can chopped tomatoes
1 can (14 oz) vegetable broth/stock
1 sweet potato (1 lb), peeled and chopped
1 bunch broccoli (1/2 lb), chopped
2 zucchini, chopped
1 TB balsamic vinegar
2 TB sour cream
1 cup flour
2 TB chilled butter, cubed
1/2 TB fresh sage, chopped
1/2 TB fresh rosemary, chopped
1/4 cup milk
1. Heat oil in deep skillet. Add onion and cook for 5 minutes.
2. Add garlic and paprika to skillet and cook 30 seconds. Add potato, carrot, tomato and veggie stock to pan. Bring to boil, reduce heat and cook on low for 10 minutes.
3. Add sweet potato, broccoli and zucchini and simmer for 10 minutes. Preheat oven to 400 degrees F.
4. Sift flour and pinch of salt into a medium sized bowl. Rub chilled butter into flour until it resembles breadcrumbs. Pour milk and herbs into bowl and using a knife slice into the flour and stir until in creates a dough.
5. Move dough to table surface and form into a ball. Cut into 6 equal sized pieces. Form each piece into a ball.
6. Right before you add your cooked vegetables to your casserole dish for baking mix in the balsamic vinegar and sour cream.
7. Top vegetable mixer with herb dumplings.
8. Bake casserole for 20 minutes.
I have no idea how I managed to get my total to $38 this week! I love saving money while not skimping on flavor. This week is full of delicious vegetable combinations, one skillet meals and a bit of a gourmet edge. You may want to slip some of these ones into your pocket for your next dinner party.
Vegetarian Zucchini Frittata
Vegetarian Sweet Potato Ravioli in Garlic Cream Sauce
Vegetarian Pesto Pasta with Green Beans
Vegetarian Vegetable Hashbrowns
Chicken in Leek Lime Sauce with Carrot Quinoa </a ***This weeks favorite***
Click HERE for a pdf version of this week’s shopping list.
Have a great week!
Happy eating, cooking, and saving!
Make this recipe when you are throwing a dinner party or want to feel like you are eating at a gourmet restaurant. I tend to avoid ravioli because it is time consuming, but I LOVE the taste so this week I gave it a shot. You can always make your ravioli the night before and store it in your fridge over night. Then you cut your dinner cooking time to only 20 minutes or so!
Sweet Potato Ravioli in Garlic Cream Sauce
Prep. Time: 30 minutes
Cooking Time: 60 minutes
1 lb orange sweet potato, peeled and chopped
1/4 cup olive oil
5 oz. ricotta cheese
4 cloves garlic, minced
2 TB Parmesan cheese
1 9 oz. package won ton wrappers
2 oz. butter
1 bunch green onions, chopped
8 oz. heavy cream
1. Preheat oven to 225 degrees F. Place sweet potatoes on baking sheet. Drizzle with olive oil. Bake for 40 minutes.
2. Transfer sweet potato to a mixing bowl. Add ricotta, garlic, and Parmesan cheese. Mix and mash until smooth.
3. To make the ravioli: Place one TB of sweet potato mash in the center of one won ton wrapper. Brush edges of wrapper with water. Place another won ton wrapper on top and press all four edges together. Place on baking sheet with wax paper, cover with damp towel. Repeat this until your filling is gone.
4. Melt butter in skillet. Add green onion and garlic. Cover and cook 1 minute. Add cream and bring to boil, reduce heat and simmer 5 minutes until cream sauce is thickened.
5. Bring a large sauce pan of water to a boil. Cook ravioli in batches 3 minutes each. Drain and place on serving plates. Cover ravioli with hot cream sauce and serve.
This is a crazy yet delicious sounded dish. I found it in my Everyday Food: Great Food Fast book.
Spicy Black Bean Cakes
Prep. Time: 20 minutes
Cooking Time: 10 minutes
2 TB olive oil
4 green onions, thinly sliced
6 cloves of garlic, pressed
2 jalepeno chilies, chopped
1 TB ground cumin
2 cans (15 oz. each) black beans, drained
1 large sweet potato, peeled and grated
1 egg, beaten
1/2 cup bread crumbs
Lime Sour Cream:
1/2 cup sour cream
2 ts fresh lime juice
1 jalepeno chili, minced
1. Turn your oven to 475 degrees F or turn on your broiler. In a small skillet over medium heat, warm 1 TB olive oil. Cook the green onions 1 minute. Add the garlic, jalapeno, and cumin. Cook for 30 seconds. Transfer to a large bowl.
2. Add the beans to the bowl; mash with a fork leaving about 1/4 of the beans whole. Season with salt and pepper.
3. Fold in the grated sweet potatoes, egg and bread crumbs.
4. Divide into 8 equal patties.
5. Brush a baking sheet with 1 TB olive oil. Place the patties on the baking sheet, 1/2 inch apart. Broil for 8 to 10 minutes. Turn patties over and broil 3 more minutes. Serve with lime sour cream.
Green Curry with Sweet Potato and Eggplant
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves 4 to 6
1 TB oil
1 onion, chopped
1-2 TB green curry paste—make sure it does not have shrimp paste in it–read label carefully
1 eggplant, quartered and sliced
1 1/2 cups coconut milk
1 cup vegetable stock
6 lime leaves
1 orange sweet potato, cubed
2 ts brown sugar
2 TB lime juice
3 cups steamed rice
1. Heat oil in large work or frying pan. Add onion, and curry paste. Stir and cook over med. heat 3 minutes.
2. Add eggplant and cook 4-5 minutes.
3. Pour in coconut milk and stock, bring to a boil, reduce heat and simmer for 5 minutes.
4. Add sweet potato, cook 10 minutes, stirring occasionally.
5. Mix sugar and lime juice. Add to vegetable mixture until well combined. Season to taste with salt.
Serve over steamed rice
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