Tag Archives: roasted

Baked Sweet Potato with Spinach and Avocado

Think of a baked russet potato, only this version is made with sweet potatoes and the topping is a healthy mix of spinach and avocado. It’s different, healthy and delicious.  Whenever possible, we should really start substituting regular potatoes for sweet potatoes in our recipes.  I’ve been doing it when making roast chicken with vegetables, instead of potatoes I use diced sweet potatoes drizzled with olive oil, salt and pepper.  I’ve also tried sweet potato purée, mixed with carrots which I also drizzle with olive oil, salt and pepper.  You get the idea, you can use other spices to enhance their flavor, such as cumin, curry, pepper, cayenne or paprika.  Here’s some nutritional benefits I found online to share with you:

Sweet potatoes are a great source of beta-carotene, a powerful antioxidant known to give orange vegetables and fruits their vibrant color, which is converted to vitamin A in the body. Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease and delay aging and body degeneration.

Keep the skin on! The color of sweet potato skin can vary from white to yellow, purple or brown but no matter what color it is, make sure you do not peel it off. A sweet potatoes skin contributes significant amounts of fiber, potassium and quercetin, which acts like an antihistamine and an anti-inflammatory, and may help protect against heart disease.

Source: Medical News Today

Helga

Baked Sweet Potato with Spinach and Avocado

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Roasted Gem Squash

No matter what day of the week I visit my grandmother, it’s always good to get there with a little extra time. It seems, lately, that when I step in her house, time goes by faster than usual. Not only because I love to be there and as I cross the door all my worries go away, but also because it’s my second home. Last week I went to have an unexpected lunch at her place. I got there a little late, as the end-of-year traffic has already made an appearance, but still I got there to taste a delicious meal. And time did went by so fast… I wanted to stay a little more! Luckily, I got there with plenty of time, so we even had time for coffee and champurradas (for those unfamiliar with champurradas, they are a staple in Guatemalan cuisine, think big crunchy cookie!).

So for lunch, we had Chicken in a red sauce, white rice and squash with red bell pepper and onions. Only, this was a squash I’ve never seen before. It has thin deep green skin, when cooked has a very soft texture, and its pulp is yellow (and orange in some cases, the one here is orange). After we asked what its name was, we just got Ayote (a general term for squash). A few days later, we got one gorgeous Gem Squash as a gift, and when editing the pictures for this post, I started browsing around for its official name, and it seems it’s Gem Squash.

Since I’ve already tried it before, I wanted to… Roast it. I am loving this idea of roasted squash/pumpkin idea. To give it a little bit of more flavor, before roasting it, I added some olive oil, salt, pepper and cumin. And, because it was already cubed, it roasted completely in just 45 minutes (tossing them halfway through). Hopefully I can find some Gem Squash again at the store. This roasted along with bell peppers, shallots and carrots should be a winner!

Kitty

Roasted Gem Squash

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Roasted Pumpkin Soup

Remember that we had some cute pumpkins for our October wallpaper collection? Well, I wanted to roast them and turn them into a Roasted Pumpkin Soup. But first, I wanted to find out what kind of pumpkins they were. Turns out that the orange smaller ones are called Munchkin Pumpkins, and the white striped one is called a Tiger Pumpkin. Both of them are often used in decoration. Neither of those pumpkins are the best for puree, the ideal one is a type called Sugar Pumpkin. As you can see in the video bellow from Everyday Food, those are the best to do so. Since I was making a soup with them, I decided to do just as Thomas Joseph suggested, but I skipped the straining through cheesecloth.

Now, the pumpkins I used were a bit stringy, so after the soup was done I did blend it. If you are using canned pumpkin puree there will be no need Other than that, it is a very quick soup to make. You can serve it with a dash of cream on top and a few crackers. This soup is perfect for the cooler weather we have around here, a bit cooler and very windy. These are the months I love… Soups all the time. What’s your favorite cold weather meal?

Kitty

Roasted Pumpkin Soup

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