My husband believes that no dinner is complete without meat. Without fail, when I ask what he'd like me to pick up at the grocery store each week, he says "meat". So, because they were on sale and I figured we could get two meals out of them (if I froze some before he got to them, anyway), I bought some sliders from Whole Foods to make for dinner. So, as a storm builds and hubby worries about being struck by lightning (it's actually happened before), I'm working on a lovely side-dish to go with our hunks of beef.
Today, you get two recipes for the price of one! A part of our dinner and the dessert that I'll be making for a treat this evening. The first is a sort of potato fry/chip. I make it pretty regularly for lunch and just LOVE them! For dessert, we are having a homemade "flurry" or "blizzard" of sorts. Enjoy!
Curry Sweet Potato "chips"
1 sweet potato (I like the Japanese version as it's a bit more firm, but any will do)
1 tsp curry powder
1/4 tsp coriander
dash of salt
sprinkling of paprika
smidge of onion powder
1ish tbs olive oil
As you can probably tell from my stellar measurements, I don't really measure much for this recipe. I go more by feel/taste and just throw stuff in. But, for your benefit, I actually tried to measure things this time!
Preheat the oven to 350. Thinly slice the potato into little chips/circle, about 1/4" thick. Cover a sheet pan with foil.
In a bowl, combine the oil and all spices. Toss the potato slices, mixing with your hands until they are all evenly and lightly covered in the mixture. Lay out on the foil-covered pan and bake for about 20 minutes, or until the potato slices are browned, with nice little bubbles erupting on the surface. Be careful, these do not taste so yummy when they burn! Remove from oven, cool slightly and enjoy.
Peanut Butter "cup" flurry
adapted from Peas and Thank You
easily makes enough for two
1 can coconut milk (I prefer full-fat)
2ish tbs agave syrup/maple syrup/honey
1-2 tbs chia seeds
several splashes of milk
1/2 c. chocolate chips (I like bittersweet)
2 tbs peanut butter
*nutritional yeast (optional)
Pour coconut milk into an ice cube tray and freeze until solid. What doesn't fit into the tray can be saved and used in the final flurry.
Melt half of the chocolate chips. Pour the chocolate onto a wax paper/plastic wrap covered plate (one that will fit into your freezer). Spread the chocolate so that it forms a thin layer on the plate; as thin as you can go without letting any of the paper/plastic wrap show through. Place the plate in the freezer and let chill until chocolate is hard (5-10 minutes).
Remove the chocolate from the freezer and spread a thin layer of peanut butter over the top of it. Sprinkle with nutritional yeast. Melt the remaining chocolate and gently spread it over top of the peanut butter layer. Place in freezer to chill until ready to make dessert.
Place frozen coconut milk cubes in a blender. Add sweetner, chia seeds, and a bit of milk (you can pour the remaining coconut milk in too). Blend. Add milk until you get the consistency you prefer. Taste and sweeten if desired. Break the chocolate/PB circle into a few big chunks. Toss half into the blender and pulse a time or two to incorporate. Pour into glasses and sprinkle with remaining chocolate/PB chunks. This will become a favorite, promise! My husband (who believes the right answer to "What should we have for dinner?" is always "Wendy's!"), LOVES these, in fact, they were made this evening at his request!
Curry Sweet Potato "chips"
1 sweet potato (I like the Japanese version as it's a bit more firm, but any will do)
1 tsp curry powder
1/4 tsp coriander
dash of salt
sprinkling of paprika
smidge of onion powder
1ish tbs olive oil
As you can probably tell from my stellar measurements, I don't really measure much for this recipe. I go more by feel/taste and just throw stuff in. But, for your benefit, I actually tried to measure things this time!
Preheat the oven to 350. Thinly slice the potato into little chips/circle, about 1/4" thick. Cover a sheet pan with foil.
In a bowl, combine the oil and all spices. Toss the potato slices, mixing with your hands until they are all evenly and lightly covered in the mixture. Lay out on the foil-covered pan and bake for about 20 minutes, or until the potato slices are browned, with nice little bubbles erupting on the surface. Be careful, these do not taste so yummy when they burn! Remove from oven, cool slightly and enjoy.
Peanut Butter "cup" flurry
adapted from Peas and Thank You
easily makes enough for two
1 can coconut milk (I prefer full-fat)
2ish tbs agave syrup/maple syrup/honey
1-2 tbs chia seeds
several splashes of milk
1/2 c. chocolate chips (I like bittersweet)
2 tbs peanut butter
*nutritional yeast (optional)
Pour coconut milk into an ice cube tray and freeze until solid. What doesn't fit into the tray can be saved and used in the final flurry.
Melt half of the chocolate chips. Pour the chocolate onto a wax paper/plastic wrap covered plate (one that will fit into your freezer). Spread the chocolate so that it forms a thin layer on the plate; as thin as you can go without letting any of the paper/plastic wrap show through. Place the plate in the freezer and let chill until chocolate is hard (5-10 minutes).
Remove the chocolate from the freezer and spread a thin layer of peanut butter over the top of it. Sprinkle with nutritional yeast. Melt the remaining chocolate and gently spread it over top of the peanut butter layer. Place in freezer to chill until ready to make dessert.
Place frozen coconut milk cubes in a blender. Add sweetner, chia seeds, and a bit of milk (you can pour the remaining coconut milk in too). Blend. Add milk until you get the consistency you prefer. Taste and sweeten if desired. Break the chocolate/PB circle into a few big chunks. Toss half into the blender and pulse a time or two to incorporate. Pour into glasses and sprinkle with remaining chocolate/PB chunks. This will become a favorite, promise! My husband (who believes the right answer to "What should we have for dinner?" is always "Wendy's!"), LOVES these, in fact, they were made this evening at his request!