Tag: sweet potatoes

The Best Kept Secret of Walpole, Massachusetts

Farmer and The Dell

We’re so lucky- all our children live in places that have great foodie options!

Our daughter, Elyse, and her husband, Rob, live in Walpole, Massachusetts . Walpole is a charming and quaint New England village just a hop, skip and a jump from Boston.

However, there’s no need to travel to the city for great food. Walpole has much to offer, but hands down our favorite place to go is Farmer in the Dell.

Farmer in the Dell makes great homemade meals and desserts to either eat in or take out. Offerings include Breakfast sandwiches on biscuits, homemade flatbreads, great salads, soups, the best coffee around and wonderful desserts and baked goods!

One wintry evening we had dinner there- the Sweet Potato Chili with Quinoa was excellent and I kept thinking about it after I returned home to New York.

Here’s my version of it- it’s very easy to make and soul warming on a chilly winter’s eve!

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Sweet Potato and Black Bean Chili with Quinoa

INGREDIENTS:

1 medium onion, diced

2 cloves garlic, minced

1 small jalapeno pepper, seeded and minced

2 tsp chili powder or to taste

1 tsp salt

pepper

2 medium sweet potatoes, cubed (my preference is always the Asian sweet potatoes)

2 cups cooked black beans  (rinsed and drained if using canned)

1/2 cup red quinoa, rinsed well

4 cups vegetable broth

cilantro for garnish

METHOD:

In a large pot, saute the onions for about 5 minutes.

Add the garlic, jalapeno and chili powder and continue cooking over low heat for another 5 -10 minutes until the onions are soft. Stir often.

Add the sweet potatoes, 3 cups of broth, salt and pepper. Bring to a boil.

Add the beans and the quinoa and more broth if needed.

Return the chili to a boil and cover the pan but leave the lid ajar.

Cook for another 15 minutes until the potatoes are tender and the quinoa is cooked.

Serve with fresh cilantro.

And enjoy!

Makes 4 hearty servings

 

 

Stuffed Baked Sweet Potatoes

This is a very easy, but very tasty meal for a busy person. Add a large green salad- and presto! Dinner is ready!

My preference is to use yellow fleshed sweet potatoes, otherwise known as Asian, Japanese or Korean sweet potatoes, available in specialty food  or organic produce stores. I find them less “sweet” than the  traditional orange flesh ones.

STUFFED BAKED SWEET POTATOES

Heat oven to 375.  Serves 2

Yellow Sweet Potatoes
Yellow Sweet Potatoes

INGREDIENTS:

2 medium sweet potatoes, preferably yellow fleshed.  Also known as Asian, Korean or Japanese sweet potatoes

1 can organic White Northern Beans

1 clove garlic, minced

1 medium bunch of kale, woody stems removed, thoroughly washed and coarsely chopped

3 TBS Extra Virgin Olive Oil (EVOO)

Salt and Pepper to taste

¼ tsp Red Pepper flakes

METHOD:

Scrub the sweet potatoes, poke holes and place on a parchment or silpat lined baking sheet.

Roast in the oven for about an hour or until potatoes are easily pierced with a knife.Kale and Beans

Meanwhile, in a sauté pan, cook the garlic over low heat in 2 TBS of the EVOO for about 2 minutes. Do not let the garlic burn.

Add the beans (do not drain) and cook for about 5 minutes.

Add the kale, season to taste with salt and pepper. Cook until wilted.

Sprinkle with the red pepper flakes. And finish with a drizzle of the remaining EVOO

When the potatoes are done, split the potatoes season with salt and pepper.

Fill them with the bean mixture and enjoy!