Entries in Herbs (12)
Ready for a simple recipe that is the epitome of perfection?
With Thanksgiving right around the corner, the humble sweet potato will be making many appearances. What would Thanksgiving dinner be without potatoes, both regular and sweet.
Some of you probably grew up with marshmellow topped sweet potato casseroles+pies. But why not try a new potato dish this year that's healthy without sacrificing any taste.
Sweet potatoes are a staple in my family. Personally I love them. They're vitamin and nutrient packed and loaded with fiber. Not to mention low glycemic.
I used an all natural smoked garlic seasoning from The Garlic Box. I'm not promoting this product or anything like that. I just really like this seasoning. Any smoked garlic powder will work, or if you prefer you can leave it out altogether, but I highly recommend it.
This recipe is really all about the method of cooking the sweet potatoes. Sometimes I find that basic techniques and simplicity is often over looked when it comes to cooking. These beauties get all golden brown and crisy on the outside, and on super fluffy-soft on the inside from this low and slow method of cooking. The slow roasting starts them caramelizing. The flavour is absolutley amazing! The simpler the better.
Promise me you will try this method out! You won't be disappointed.
Oven Roasted Sweet Potatoes vegan & gluten free | serves 4
- 2-3 sweet potatoes, scrubbed, rinsed and dried
- 1-2 tbsp olive oil
- 3 tsp smoked garlic seasoning
- pinch sea salt (optional)
- Preheat oven to 350˚. Slice sweet potatoes into 1/2" thick rounds. Place in a large bowl. Add olive oil, smoked garlic seasoning, and sea salt; toss to coat the sweet potatoes evenly.
- Bake for 25 minutes turning once.
- After this, turn the heat up to 400˚and bake for another 20 minutes, turning halfway through.
- Remove from oven and serve.
Tip: These make delicious healthy additions to lunches and salads. I would recommend making extra the night/day before and poping a handful in a plastic zip-top bag. The next day for lunch you can heat them up or just eat them the way they are. Perfect nutrition to help fuel you through your afternoon. Delish!
I don't care how many pumpkin recipes are already starting to show up, or how the leaves have already started changing colour, or how a select few grocery stores have already started pushing halloween...
... It's still summer!
As much as I love fall, I don't want to say goodbye to summer. Not just yet anyway. We've had some beautiful warm weather this week and I'm holding onto what's left of it. So today I'm tempting you with a pizza that is brimming with fresh summer flavour.
Homegrown tomatoes. Check.
Homegrown bell peppers. Check.
Homemade marinara sauce made with homegrown tomatoes. Double check!
The base of this pizza uses my recipe for 100% whole grain pizza dough, which can be thrown together in a matter of minutes and it only takes 30 minutes to rise. The real star of this meal is the homemade marinara sauce. I admit it takes a bit more work to make, but believe me it's worth it! Especially if you are using your own tomatoes grown from your backyard.
Spread it over your pizza dough, top with more summer fresh tomatoes and mozzarella, and dinner is served.
You can change the toppings to your own liking. The sky's the limit. But I personally like this combination of caramelized onions, roasted bell pepper, spinach and sliced tomatoes. Just remember the fresher the better!
Homemade Pizza with Homemade Marinara Sauce makes 2-14 inch pizza's
- 1 batch whole grain pizza dough
- 2 tbsp yellow cornmeal
- 1 cup marinara sauce
- baby spinach
- 1 red bell pepper, roasted + peeled, thinly sliced
- 1 small onion, caramelized
- 1/4 cup goat cheese
- 1 cup mozzarella cheese
- fresh basil to top
- Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500˚ (keep pizza stone or baking sheet in oven as it preheats).
- Cut the prepared pizza dough into 2 even pieces. Roll dough out to a 14-inch circle on a lightly floured surface. Carefully remove pizza stone from oven. Evenly sprinkle about 1 tbsp cornmeal over pizza stone; place dough on pizza stone. Spread marinara sauce over dough leaving a 1/2-inch border. Top first with a thin layer of spinach leaves, 1/2 of the roasted peppers and onions. Then sprinkle 1/2 of the goat cheese on top of the veggies. Sprinkle evenly with 1/2 cup of mozzarella.
- Bake at 500˚ for 12 minutes or until crust and cheese are browned. Top with a few leaves of chopped fresh basil. Cut pizza into 8 slices.
Now go make some pizza; fall is just around the corner.