Food and Recipes while under Coronavirus quarantine #8

[Seni]

Grilled New York steaks today. Roasted Brussels sprouts, steamed broccoli and carrots, and a baked Korean sweet potato.
View attachment 654044

The potato looks kind of big in the picture, but it actually was pretty small. Sometimes there are bigger ones, but in general the ones I see are much smaller than the orange-flesh American type (Red Garnet?) that I buy at Thanksgiving time. The Korean ones have an almost chestnut-y taste and are more dense in texture.
View attachment 654045
Korean sweet potatoes

Wish we could get those sweet potatoes over here, they look so fresh.

We can get 2 varieties, one white and purple flesh, the other orange, often looks a bit dry on the outside but fine when you cook it.

I find its better to cook before peeling. The orange variety goes brown very quickly when exposed to air.

Posted this before, its a big family favourite. I serve it as a starter.

Roast sweet potato chips or slices
Topped with finely chopped beetroot. I make an orange and balsamic vinaigrette for the beet. Leave it to absorb for a couple of hours before.

The chips should be hot, beetroot at room temperature. Spoon some sour cream over and sprinkle with herbs. I like coriander or chives, but parsley and fennel also work well.

Colours are great

 

[slowpoke]

Wish we could get those sweet potatoes over here, they look so fresh.

We can get 2 varieties, one white and purple flesh, the other orange, often looks a bit dry on the outside but fine when you cook it.

I find its better to cook before peeling. The orange variety goes brown very quickly when exposed to air.

Posted this before, its a big family favourite. I serve it as a starter.

Roast sweet potato chips or slices
Topped with finely chopped beetroot. I make an orange and balsamic vinaigrette for the beet. Leave it to absorb for a couple of hours before.

The chips should be hot, beetroot at room temperature. Spoon some sour cream over and sprinkle with herbs. I like coriander or chives, but parsley and fennel also work well.

Colours are great

We call the purple-flesh sweet potato an Okinawa sweet potato.
So pretty, right?

 

[PayrollNerd]

So I found a dessert I want to make with my new chickpeas butter. Except the oil separated and the other part was chunky. So I tried to stir it with a butter knife, no luck.

I put a beater in the mixer and stuck it in there and started slow. That made a big difference! Once it was mixed well, and to make it less runny, I put it in the refrigerator, to hopefully harden the oil. At least that’s the plan. While that is chilling and the stick of butter is sitting out warming, I started on my veggie prep.

I picked more tomatoes, washed and dried them. Chunked the zucchini then picked fresh herbs. Garlic chives, rosemary, basil and oregano. I mixed it all together with olive oil, kosher salt and pepper. Baked at 400 degrees until soft and slightly charred. Then sprinkled Parmesan Cheese on them.

 

[Seni]

We call the purple-flesh sweet potato an Okinawa sweet potato.
So pretty, right?
View attachment 654133

Wow, so much more purple than anything I can get! Would love it

 

[PayrollNerd]

I made this bar dessert recipe today using chickpea butter, which did set up some in the fridge. I put just a bit extra oatmeal, like a tablespoon, in to absorb the oil of it. I did not have regular oats, just quick oats I got at the food pick up.

When mixing the base, I used just a tad less than 1/2 cup of the sugars, maybe a tablespoon amount. Using chickpea instead of peanut may make it less sweet anyway but maybe not. I know the gluten free flour I use makes things less sweet. However I used regular flour in this. It’s just me here now.

I accidentally added too much cocoa so I scooped some out. I should have sifted the powdered sugar and the coca to get rid of the lumps. It’s a 9” x 13” dish so I will need to wrap some in parchment paper and freeze it.

 

[slowpoke]

Fish tacos tonight.
Usually we batter coat and fry the fish pieces, but today we tried just sprinkling it with seasoning, then cooking it on the grill outside. Not too bad!

Inside the warmed corn tortilla is the fish (halibut from Alaska that my husband caught), shredded cabbage, a white sauce made from mayo, lemon juice, milk & garlic salt, Tapatio hot sauce, and a squeeze of lime.

I used a little bit of the same white sauce as dressing for the side salad of spring mix greens, avocado, and tomato.

 

[BetteDavisEyes]

So I found a dessert I want to make with my new chickpeas butter. Except the oil separated and the other part was chunky. So I tried to stir it with a butter knife, no luck.

I put a beater in the mixer and stuck it in there and started slow. That made a big difference! Once it was mixed well, and to make it less runny, I put it in the refrigerator, to hopefully harden the oil. At least that’s the plan. While that is chilling and the stick of butter is sitting out warming, I started on my veggie prep.

I picked more tomatoes, washed and dried them. Chunked the zucchini then picked fresh herbs. Garlic chives, rosemary, basil and oregano. I mixed it all together with olive oil, kosher salt and pepper. Baked at 400 degrees until soft and slightly charred. Then sprinkled Parmesan Cheese on them.

Your roasted vegetables look delicious!

 

[slowpoke]

I have been awarded my 16-year badge for being a Websleuths member!
So glad to be here with you all.