10 Sunday Jun 2018
Posted in Casserole, Make Ahead, Roasting, Side Dishes, Sweet Potatoes, Vegetarian
Tags
Sweet potatoes are just as good in summer as they are for Thanksgiving. Maybe they’re even better in the summer. You can put this mixture on the grill, wrapped in foil. This works as a perfect bed for Jerked Chicken. All the flavors play off of each other…perfect cacophony of flavor. Continue reading
28 Wednesday Mar 2018
Posted in Gluten Free, Guava, Roasting, Sweet Potatoes, Vegetarian, Walnuts
These are just so delicious and deliciously easy. They are slightly unusual, in so much that they have decidedly tropical flavors. Guava is sweet, but with a nice little tang that works really well with sweet potatoes. Continue reading
19 Friday Jan 2018
Posted in Dairy, Gluten Free, Leeks, Make Ahead, Meyer lemon, Potatoes, Salmon, Soup, Sweet Potatoes, Tangerine
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bay leaves, cornstarch, fennel bulb, half and half, Leeks, lemon zest, lemongrass, orange zest, Potatoes, Salmon, Spinach, Sweet Potatoes, water, whole milk
When the weather cools…okay becomes damn cold, there’s nothing quite like a bowl of soup or chowder. This is a simple combination of leeks, salmon, fennel and three kinds of potatoes. Chowder, without heaps of freshly ground black pepper, just doesn’t cut it on The Goddess’s table…. Continue reading
16 Saturday Dec 2017
Posted in Gluten Free, Side Dishes, Sweet Potatoes, Thanksgiving, Vegetarian
Tags
apple cider, bacon, bourbon, brown sugar, cornflakes, maple syrup, orange juice, pecans, Spices, Sweet Potatoes, unsweetened applesauce
Sweet potatoes or yams, I honestly don’t really know the difference. I know there is a difference. But, if you mash ’em up with some bourbon, top ’em with bacon and pecans and a good drizzle of maple syrup…well then, I don’t think it matters one bit. Continue reading
31 Sunday Jan 2016
Tags
avocado, chiles, Corn, hominy, onion, pork, Sweet Potatoes, tortilla strips
We had leftover Pork with Salsa Verde, “Almost”. You may remember Plan B? That’s right, it’s leftovers, again! It turns out The Latin Lover loved this more than the original, so The Goddess will go directly to leftovers. Hmmmm, leftovers from scratch. Now there’s a concept! Continue reading
01 Tuesday Dec 2015
Posted in Comfort Food, Gluten Free, Poultry/Chicken, Soup, Vegetarian Option
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I will tell you unabashedly, that I got the idea for this soup from the fantastic Marcus Samuelsson, chef/owner of The Red Rooster in Harlem. Watching him cook is like watching a flawless ballet performance, but with sharp knives and flames. He also happens to have spectacularly, nuanced taste buds. Continue reading
04 Sunday Oct 2015
Posted in Gluten Free, Make Ahead, Side Dishes, Vegetarian
Tags
bacon, cheddar cheese, chiles, heavy cream, Leeks, nuts, Spices, Sweet Potatoes
There are many versions of scalloped potatoes. They seem to go well with so many things—ham, meatloaf, turkey, etc. With heavy cream, and all that cheesy, creamy goodness and the crispy crust, they are an indulgence worth every calorie! But they’re orange, you say…Surprise!!! These are scalloped sweet potatoes. Continue reading
01 Sunday Mar 2015
Posted in Gluten Free, Herbs, Sauces, Vegetarian
Rosemary, ahh, I do love this herb. It has spiky, rather substantial leaves, a heady, strong, complex aroma and flavor. It’s great on lamb, pork, fish and game, rubbed into chicken or your Thanksgiving turkey or sprinkled over potatoes (or other root vegetables), that are then roasted to crispy perfection. There’s something wintry about this herb, though I use it all year-long and prime rib, wouldn’t be as good as it can be, without rosemary. Continue reading
07 Wednesday Jan 2015
Posted in Gluten Free, Soup
Tags
broth, Garlic, gluten free, lime juice, lime zest, onion, peanut butter, sour cream, Spices, Sweet Potatoes
Sweet potatoes make great soup. This soup is thick and smooth, with little flecks of ginger to cleanse your palate a bit and work with the heat of the chiles to spice things up. This soup is a great example of the melding of cultures; it travels the world. It leans to the East in its flavoring, but there is the surprise of peanut butter, which takes us to Africa and the sweet potato itself takes us to the Incan Empire. Who knew you could travel the world with a bowl of soup? Continue reading
