foodie: pan-fried sweet potato dumplings

i love sweet potatoes.  they are probably one of my favorite veggies right now.  i usually just roasted them in the oven whole, but i wanted to do something a little different, so i came up with savory sweet potato dumplings.  and they were yummy!

you'll need...

2 medium sweet potatoes, roasted (i usually pierce the skin and then roast them at 400 for 1 hr until they're super tender)
1 egg
1/4 cup whole wheat flour
1/4 cup breadcrumbs
1/2 tsp curry
1/2 tsp cinnamon
1/2 tsp chopped garlic
salt to taste
1 tbsp veggie or canola oil

makes approximately 12 dumplings

1. once sweet potatoes are tender, scoop out flesh and mix with salt, spices and garlic.  then mix in flour and breadcrumbs.  add in one whisked egg.

2. heat oil in a skillet until it sizzles when you spritz it with water.  drop dumplings by rounded tablespoon-full into the hot oil and cook for 1-2 min per side until nicely browned.

when finished, the dumplings will have a thin, crispy crust and a super-moist, mashed potato interior.  yum!  enjoy them immediately, or keep them warm in a 250 degree oven until you're ready to enjoy them.

i served ours with a super simple sauce: 2 tbsp mayo, 2 tbsp chopped pecans, 1 tbsp maple syrup, dash of cinnamon and curry, squeeze of fresh lime juice.

bon appetit!

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need a dinner idea? how about creamy butternut squash soup?!

this soup is truly divine.  it's rich, and creamy, and surprisingly healthy, too!  if you love a good butternut squash soup, this recipe can't be beat.  and, it's the perfect winter meal for a cozy evening by the fire. 

picture credit {here}

1 butternut squash (2 lbs), seeded and chopped into 1 inch cubes
1 vidalia onion, peeled and quartered
2 carrots, quartered
1 tablespoon olive oil, plus extra for brushing
1 whole garlic bulb
3 cups vegetable stock
1 teaspoon curry powder
1/4 cup cream sherry
1 tablespoon packed light brown sugar
1/2 teaspoon freshly ground pepper
2 teaspoons minced fresh oregano (or 1/2 teaspoon dry)
1/8 teaspoon ground cinnamon
1/2 cup milk or half & half
salt to taste

View full recipe

1. preheat oven to 350 degrees. line a baking sheet with foil. place vegetables on baking sheet and brush with oil. trim off top of garlic bulb, brush lightly with olive oil, wrap with foil and place on baking sheet with vegetables.

2. roast vegetables in the center of the oven for about 40 minutes or until they are very tender. set aside to cool.

3. after they've cooled - squeeze the garlic cloves out of their skins; scrape the flesh from the squash and remove outer layer of onion. add half of the garlic, squash, onion, and carrots to the food processor. add 1 cup of the vegetable stock and purée until smooth; repeat two more times until all veggies and stock are combined.

enjoy it with some warm, fresh baked bread, and you're all set!

bon appetit!

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weekend menu: yoga & cocktails

this weekend i have yogadharma - my yoga teacher training - so there's not a lot of time left for cooking!  luckily, after visiting with my parents early this morning, my mom sent me home with a few servings of penne pasta with smoked mozzarella for my lunches this weekend. yum!  and though my time is limited, craig and i are still planning on meeting up with some friends at our favorite watering hole saturday night.

weekend lunches: penne with roasted red peppers, spinach & smoked mozzarella

recipe {here}.  picture credit {here}

happy hour with friends: cosmopolitan

cosmo recipe {here}.  for the best, go to bobby's!

saturday night dinner with friends: veggie pizza

we're looking forward to veggie supreme pizza from baked on main!  picture credit {here}. happy weekend! 

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foodie wednesday: spaghetti spaghetti squash is twice as nice

i have been LOVING spaghetti squash lately.  craig and i have been enjoying this delicious veggie almost every week.  if you've never tried it, you must!  it's simple, yummy and is a fabulous substitute for spaghetti.  try this super easy recipe, and you'll be hooked.

credit {here}

spaghetti spaghetti squash
makes 4+/- servings

1 spaghetti squash
1 onion, chopped
1 jar of your favorite marinara sauce (i use organic 4-cheese marinara)
1/2 cup shredded cheese (italian blend)
olive oil
salt

preheat oven to 425

1. puncture the skin of the squash several times with a knife and place on a baking sheet.  roast in the oven for 45 min or until tender.

2. in the meantime, saute the onion in a bit of olive oil until caramelized.  season with salt.

3. once squash is done, allow to cool for a few minutes before cutting in 1/2 and scooping out seeds.  then, with a fork, shred the flesh into a large bowl.

4. add onions and sauce to squash and mix well.  season with salt.  put squash mixture in 9 x 13 inch baking dish and sprinkle the top with cheese.

5. reduce oven temp to 325 and stick the casserole back in the oven for a few minutes until the cheese melts.

serve with a side salad for a completely easy (and yummy) weeknight dinner.  i guarantee you will not miss your traditional spaghetti dinner at all!

mangia!  mangia!

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