Ireally like sweet potatoes. Others in my family, not so much. I remember making mashed sweet potatoes for a meal instead of regular mashed potatoes and they all acted like they were going to die.
Also, if you’re diabetic like me, they are high in fiber and have a low glycemic index which helps to keep your blood sugar in check.
Herb Roasted Sweet Potatoes
3-4 lbs sweet potatoes 3-4 tbsp olive oil Salt and black pepper to taste
3/4 tbsp pepper flakes 1 tbsp chopped Rosemary 4 sprigs thyme, leaves only 4 large shallots or small onions, cut in 1/2) 3 small cloves gar lic, crushed 2 scallions, chopped Peel, cube (large chunks) and wash the sweet potatoes. Try your best to cut them in uniform a size, so they roast evenly. Drain dry then season. Cut the shallots in half.
In a large bowl mix everything with the sweet potatoes, except the scallions, which will be added at the end.
Set your oven to 400. Line your baking sheet with parchment paper, before spreading the now seasoned sweet potatoes in a single layer. Onto the middle rack and roast for 15 minutes. At this point turn the potatoes and onions over and roast another 20 to 25 minutes.
Add the chopped green onions to the warm potatoes before serving.
—kwc— I have been hungry for ribs lately and this is a tried and true one that I’ve made several times. Mom and Dad liked them too. They’ve got a little bit of an Asian flair, but not overly so. This is a Marian Grasby recipe and she cuts hers into individual ribs but I didn’t and they turned out fine.
Marian’s Four Ingredient Ribs
1/2 cup hoisin 1/2 cup ketchup 1/2 cup sriracha chilli sauce (or any spicy sauce you prefer) 2 lb rack of pork spare ribs, cut into individual ribs Sea salt Preheat the oven to 250. Combine the hoisin, ketchup and sriracha in a large bowl. Reserve ¼ cup in a separate small bowl.
Season pork ribs with salt, then add them to the large bowl and toss until each rib is evenly coated. Transfer to a baking tray lined with foil. Place another sheet of foil on top and seal the bottom and top pieces to form a tight foil ‘bag’. Cook in the preheated oven for 2 hours.
Remove the ribs from the oven. Turn the oven up to broil.
Transfer the foil bag to a heat-proof surface. Remove the top layer of foil, being careful because the steam inside the bag will be hot. Line the baking tray with another clean piece of foil. Transfer the ribs to the lined baking tray and generously brush each rib with the sauce you reserved earlier. Place the tray back into the preheated oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char.
Remove the ribs from the oven and pile onto a serving plate.
—kwc— Do any of you remember the Nighthawk Steakhouse in Austin? It was my grandfather Cooke’s favorite place to eat. I remember very little about it except for their vinegar-based coleslaw. I’ve tried, in vain, to find the recipe, but this one sounds similar but kicked up with some additional ingredients. In my opinion that is way too much dried basil, so I’d cut it back, but you do you. Some garlic might be nice as well.
Vinegar Coleslaw
For the veggies: 1 medium sized head of cabbage shredded or chopped 1 large carrot finely shredded 1 red bell pepper shredded 1 small red onion thinly sliced For the dressing 1/3 cup olive oil 1/3 cup apple cider vinegar 2 tbsp honey 1 tbsp spicy brown mustard 1 tbsp dried basil 1 tsp dry mustard 1 tsp celery seed 1 tsp red chili flakes Salt and pepper to taste Mix the cabbage, carrot, bell pepper and red onion together in a large bowl.
In a separate small bowl, whisk together the olive oil, vinegar, honey, brown mustard, dried basil, dry mustard, celery seed, red chili flakes and a bit of salt and pepper.
Pour the vinaigrette into the slaw mixture and toss to coat.
Refrigerate for at least 1 hour to let the flavors mingle and develop even more flavor.
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