Posts Tagged sweet potatoes
Roasted Winter Vegetables
Posted by castironidaho in Recipes on February 17, 2011
Roasted Winter Vegetables
This is a recipe I’ve been making for years. Chop up any combination of root vegetables, winter squash, etc. For Valentine’s Day, we used:
- potatoes, carrots, jerusalem artichokes, cabbage, sweet potatoes, brussels sprouts.
Put in a big bowl. Make lots, this makes good leftovers. Next, make the sauce. This should cover about 3 cups of veggies, make more if you have more veggies.
- 3 T. soy sauce
- 1 T. vegetable oil
- 2 T. red wine vinegar
- 1 T. packed brown sugar
- 1 small onion, coarsely chopped
- 1/2 t. dried thyme
- 1/2 t. ground cinnamon
- 1/2 t. ground cloves
- 1/2 t. ground black pepper
- 2 t. grated fresh ginger root
- 1 large garlic clove, minced or pressed
- 1 fresh green chile, coarsely chopped
- On this day I added cilantro and lime juice, because I had them.
Toss with the veggies. Spread out on one or two cookie sheets and bake at 400 for about 45 minutes, stirring occasionally.
Rosemary and Shallot Encrusted Venison With Sweet Potato and Carrot Fries
Posted by castironidaho in Recipes on January 21, 2011
Rosemary and Shallot Encrusted Venison W/ Sweet Potato and Carrot Fries.
After eating a lot of soup and salad, Farmer Marty was ready for a meat and potatoes meal. The rosemary and shallots were grown by us, and the venison was harvested by Marty!
- ½ cup fresh chopped Rosemary
- ½ cup chopped shallot
- Salt and pepper
- 2 slices of bacon chopped
- Deer loin cut into medallions
Mix rosemary and shallots. Roll medallions in rosemary and shallots. Salt and pepper.
Brown in very hot (high) cast iron skillet. Heat skillet: bacon first; let fry for a few minutes, until almost crisp, then add medallions. Just long enough to turn the outside of venison grey – 30 seconds on all sides. Put in casserole dish and bake on 325 until desired doneness. I prefer medium rare about 10 to 15 minutes. –Farmer Marty
Sweet Potato and Carrot Oven Fries
I usually make this with just sweet potatoes, but on this day we had some leftover carrot sticks, and used a white japanese sweet potato to contrast with the orange carrots. You could do this with any root vegetable.
- Sweet potatoes cut in fry shapes
- Carrot sticks
- Olive Oil
- Lime Juice
- Cumin
- Salt
Cut up sweet potatoes and carrots. We soaked the sweet potatoes in a little salt water first. This results in potatoes being soft inside and cripsy outside, however in this case, the carrots released a little bit of juice and everything ended up soft. Sprinkle with generous amount of cumin and salt, drizzle with olive oil and lime juice, and toss together to coat. Bake at 350 until the potatoes are cooked through. Yum! — Katie
