A mighty lofty claim to make, I know.
I should just say, “My Favorite Sweet Potato Fries” but that doesn’t sound nearly as impressive, does it?
This has basically become my go-to method for preparing sweet potatoes. Sure, it takes a little longer than throwing one in the microwave, but the hands on time is actually quite minimal.
And no, to answer your question, this doesn’t really qualify as a “recipe”. I mean, if I were the Food Network and I posted this as a recipe, I’m aware that I’d be opening myself up to a slew of snarky reviews. (Remember late night bacon? And frozen grapes?)
I just hope you try making your sweet potatoes with coconut oil like I do. Even if you’re not a big coconut fan (I wasn’t for YEARS, I tell you), you’ll still like these. The coconut flavor really isn’t very noticeable, but the oil lends a nice complementary sweetness to the ‘tatoes.
Coconut Baked Sweet Potato Fries
2 large sweet potatoes (or yams)
1 T coconut oil
kosher salt+black pepper, to taste
1. Peel sweet potatoes if desired (I generally don’t) and cut into matchsticks about 1/4’1/2″ thick.
2. Turn the oven on to heat to 400°.
3. Place the sweet potatoes on a sheet pan with the coconut oil and immediately into the oven.
4. Allow the pan to begin to heat up, which will melt the coconut oil. Once it’s completely melted (about 2 minutes), remove from oven and toss the fries until completely coated.
5. Season with salt and pepper to taste and make sure fries are in a single layer on the sheet pan. Place back in oven.
6. After about 20 minutes, carefully toss the fries and rotate the pan back to front to evenly cook.
7. Bake an additional 20-25 minutes until golden brown and tender in the center.
Like I said, this isn’t a complicated recipe. In fact, it’s more of a method than anything.
It’s just that the sweet potato + coconut combo is just so darn good that I felt compelled to share it with you all.
And yeah, in case it’s not perfectly evident from the photos in this post, I will serve these sweet potato fries with just about anything.
They’re THAT good.
(In other news, I made mashed sweet potatoes with a pat of coconut oil last night and oh man YES. Try that, too.)
This is such a mutt of a dish, it’s a little ridiculous. I mean, typical food blogger, right? I couldn’t just make one dish and call it a day, I had to make a “hybrid”.
I won’t lie, sometimes I roll my eyes at dishes like this (there’s something to be said for making the classics and making them well instead of mucking them up with a bunch of weirdo ingredients), but this one was sort of begging to be made.
How is it that I’ve never heard of someone combining Beef Stroganoff and Salisbury Steaks? They’re basically a match made in heaven, so it’s not really that weird.
Of course, then I went and subbed bison for the traditional beef and made it weird. But when you have this exchange with your boyfriend:
You’re really not left with much of a choice. Bison it is!
(By the way, there was no exaggeration, you guys. He literally bought nine pounds of ground bison.)
Anyway, for some reason I had Salisbury Steak on the mind last week, and stroganoff is pretty much always a good idea, so I whipped up this little hybrid bastardization of a dish and it was quite tasty! Plus, bison is arguably a better choice than beef – it tends to be quite lean and is generally grass-fed. Wins all around!
Bison Stroganoff Salisbury Steaks
1 lb ground grass-fed bison
1 beef bouillon cube, crumbled
1/3 cup panko breadcrumbs
1/4 t ground mustard
1/8 t ground black pepper, plus extra (to taste) for sauce
1 T Worcestershire sauce + 1 t, divided
5 oz sliced cremini mushrooms
1 small yellow onion, sliced
1/4 t salt
2 cups beef broth
1/2 cup sour cream
1 t cornstarch (optional)
1. Place bison in a large mixing bowl with next six ingredients (through 1 T Worcestershire sauce). Mix gently until completely combined and score into fourths. Form each fourth into oblong “steaks” with your hands.
2. Heat a skillet over medium-high heat spray with cooking spray. Place steaks in skillet and cook for 4-5 minutes per side, until cooked through. Remove from skillet and set aside.
3. Spray skillet with additional cooking spray, reduce heat to medium, and add mushrooms and onions. Sprinkle with salt and cook, stirring frequently, until onions are soft and mushrooms are deep brown and have released their liquid, about 10 minutes.
4. Add broth to the skillet, along with the remaining 1 t Worcestershire sauce and black pepper, and allow to cook until liquid is reduced by half, about 10-12 minutes. If desired, you may create a slurry with 1 t cornstarch and 1 t water and add to skillet if you want the sauce to thicken up further.
5. Remove skillet from heat and add sour cream (you do not want to boil/overheat the sour cream, otherwise it will curdle). Stir to completely incorporate.
6. Add steaks back to the skillet and spoon sauce over them. Serve hot.
I used a non-stick skillet for this recipe, which actually worked out nicely (sometimes I worry about browning with non-stick, but it wasn’t an issue with these steaks). You can use whatever you’ve got, though!
Right about now, your house is starting to smell very, very good.
What is it about the smell of onions and mushrooms sauteing that smells so homey?
As Martha would say, it’s a good thing.
(PS, did you see the hilarious Buzzfeed article about Martha Stewart’s disgusting food photos? I almost peed myself laughing. Read it, it’s amazing.)
That is a nice looking sauce right there.
That’s a nice looking sauce bath right there.
No?…Did things just get weird?
Oh, that’s a meal, my friends.
Not to sound too corny, but as the weather is getting colder and you want a good (but fairly healthy) stick-to-your-ribs meal, this is your dish.
Serve them with some veggies and roasted potatoes and you’ve got yourself a meal.
Wow, that post title isn’t even as long as I was originally intending it to be.
You see, what I’m sharing with you today isn’t so much one recipe, or one technique. This post is about the sum of its parts. Hence the extraordinarily (some might say obnoxiously) long title.
All that is to say that I’m sharing a meal I made this week that was pretty impressive if I do say so myself. But, for the record, I’m pretty sure my Taste Tester would agree.
So here you have it:
I’ve made meatballs before, too.
The one thing that I’ve been itching to make is Lindsay’s Creamy Cauliflower Sauce. I mean, I love garlic, I love cauliflower, and I love not eating my weight in cheese and cream (read: traditional alfredo sauce) on a weeknight because I also love fitting into my pants.
So, seeing as I had 2 giant spaghetti squash (squashes? squoosh?) sitting on my kitchen counter, I decided that it was finally time to execute my grand plan of making spaghetti squash with this cauliflower sauce to have a dinner of veggies and more VEGGIES! Oh, and some protein…
But the truth is that these meatballs turned out really well. Maybe even surprisingly so. I used the leanest ground beef that I could find (96% lean/4% fat) and skipped the gravy. You really don’t need it when your squash “noodles” are covered in this creamy, garlicky sauce.
Lean Spinach Beef Meatballs with Garlicky Spaghetti Squash
1 large spaghetti squash, prepared using these instructions
1 recipe Creamy Cauliflower Sauce (ps, go buy the book!)
salt+pepper, to taste
1 lb lean ground beef
1 1/2 cups frozen spinach, defrosted and squeezed to remove excess liquid
1/2 small red onion, finely diced
1/2 cup panko breadcrumbs
1 oz freshly grated parmesan
1/2 T grass fed butter (I like Kerrygold)
1/2 cup beef broth, as needed
1. Prepare and place spaghetti squash in oven and roast as instructed in above link. Once you remove it from the oven, separate the strands of squash and set aside.
2. Prepare the cauliflower sauce per Lindsay’s instructions (link above). I would even encourage you to add an extra clove or two of garlic since we’re increasing the veggie quotient and you want all the flavor you can get. Plus, I <3 garlic.
3. Place beef in a large mixing bowl with spinach, egg, breadcrumbs, parmesan and salt and pepper to taste. Using your hands, mix until just combined.
4. Heat a skillet over medium high heat and add butter. Once melted, roll the meat into golfball-sized balls and place in skillet.
5. Cook the meatballs, gently turning so that all sides are browned. If you want them fully cooked, slowly add broth and cover until no longer pink in the middle.
6. Remove meatballs from skillet, reduce heat to low, and pour the cauliflower sauce into it. Add spaghetti squash strands and toss to combine.
7. Serve meatballs on top of squash or add back into the skillet and gently toss to combine.
I mean…it really does look creamy, doesn’t it? It’s hard to believe that there’s no cheese in it. (Though if you sprinkled some parm in there, I wouldn’t hate ya.)
Give ‘er a little toss….
Fry up your meatballs…
These meatballs, you guys. They’re real good. I wouldn’t kid you.
I usually put spinach in my turkey meatballs, but not usually the beef variety. But, turns out, it was a very good addition! It makes me question everything I believe in.
Like, should I add it to my grilled beef burgers in the summer?
Would it be good in beefy meatloaf?
Perhaps I worry about things like this too much. But someone’s gotta do it, right?
A small note: because this “pasta” dish is comprised of entirely vegetables, the water content is very high and you may notice it separating slightly. Don’t worry about it, it will still taste delicious and the liquid will mix back in if you give it a little stir.
And in fact, make lots of this, because the leftovers are even better.