Fall where are you! It’s hitting the mid 90’s again this coming week (insert big eye roll here). I am yearning to wear my sweaters and boots! Soon…soon. Around these parts it starts to really feel like fall at end of October, early November, so we have a few weeks yet. But this hot weather is not stopping me from making some yummy fall inspired food. I made some absolutely out-of-this-world delicious whipped sweet potatoes on Saturday night for dinner. Seriously tasted like dessert. SO GOOD. My kids loved it! My daughter said, “Mommy, what’s in here…it tastes like pie.” I made the sweet potatoes with this pork dish (sans the applesauce) that is so easy and always a hit and the two went together like gangbustas. Anyway, if you are looking for a new way to eat sweet potatoes, try whipping them up. I am totally going to make these whipped sweet potatoes for Thanksgiving and I’m so excited about it! They are seriously delicious. Look out fall…I’m coming for ya. Continue reading
Category Archives: winter cuisine
Perfectly Whipped Sweet Potatoes
Labels: ACD, AIP, GAPS, holidays, Paleo, sides, Thanksgiving, thanksgiving side dishes, vegan, vegetarian, winter cuisine.
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Delicious French Lentil Soup with Butternut Squash and Dino Kale (SCD Friendly, Vegan)
-1/2 pound (8 ounces) of dino kale, wash and remove large stem
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Fat Tuesdays, Slightly Indulgent Tuesdays Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Whole Foods Wednesdays, Keep It Real Thursdays, Pennywise Platter Thursdays, Wellness Weekend Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Gluten Free Fridays, Healthy Vegan Friday Sweet Saturday,
Labels: main dish, SCD, Soup, vegan, vegetarian, winter cuisine.
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Chicken, Black Bean, and Delicata Squash Enchiladas with Homemade Enchilada Sauce (gluten & dairy free)
Home improvement takes so much time and energy, but it’s so fun to be part of the transformation. I included some pictures below of our home improvement journey thus far. But before I talk about this delicious recipe, I want to share with you this awesome paint I found on-line…and lucky for me it’s distributed at one of my favorite eco-home improvement stores in the nearby town of Berkeley. I love this paint for many reasons, obviously because it’s zero VOC, is free of ozone depleting compounds, formaldehyde reproductive toxins, and very, very low odor, but also because this company is founded and run by two amazing women, Virginia and Janie – I love nothing more than supporting female driven companies – and companies that are in-line with my eco-friendly, green lifestyle. You can read about there story here. Because of these smart, innovative women, folks like me can purchase non-toxic paint for their home and not only spare the air, but spare the health of loved ones. I personally have enough against me with an auto-immune disease and severe chemical sensitivity. I can’t tell you how happy and thankful I am for Virginia and Janie…and Yolo Colorhouse!!
For the filling
-2 medium cooked chicken breasts, cubed (or shredded)
-3 medium delicata squash, peeled, cubed, and roasted
-2 cups prepared black beans (soaked and boiled, preferably)
-One bag room temperature Rudi’s Gluten Free plain Tortillas
-1 pound green anaheim peppers or gypsy peppers*
-1 medium yellow onion, chopped (about 1 1/4 cups)
-1 cup water
-1/2 teaspoon salt
-1/2 + 1/2 teaspoon garlic granules
-1/2 teaspoon cumin
-2 tablespoons oil
-Optional 1/4 – 1/2 teaspoon chili powder
1. Preheat oven to 400 degrees
2. Wash and seed your peppers of choice, or what is seaonsal. Chop peppers in half or quarters. Add peppers and chopped onions to a small 9×9 glass Pyrex (or whatever you have on hand), and to that dish add 2 tablespoons oil and 1/2 teaspoon garlic granules. Toss ingredients and roast for 30 minutes. You want the peppers to start browning a little. When the peppers are done roasting, remove from oven and set aside. The peppers can be made earlier in the day and set aside for several hours. When you are ready to make the sauce, simply add the onions and peppers to a blender (I use a Vitamix), along with the 1 cup of water, 1/2 teaspoon salt, 1/2 teaspoon garlic granules, 1/2 teaspoon cumin and optional chili powder. Blend until well incorporated.
-I recommend roasting the chicken and squash at the same time with the peppers, in different dishes of course. For the squash, I drizzle on some oil and add a few shakes of garlic granules. For the chicken I drizzle on some oil, and add a few shakes of salt and garlic granules. Everything should be done at the same time. Check the chicken’s internal temp at 30 minutes (needs to be at least 180 degrees), and check the squash for doneness.
3. After your finished with your roasting, turn oven down to 375
4. Get your room temperature tortillas and start stuffin’. I lay mine flat then add chicken, squash, and the black beans. Don’t stuff too full…you want to be able to fold them at least. Just roll closed, you don’t have to fold down the corners or anything fancy.
5. Place tortillas in a Pyrex. You should fit 8 in there. Don’t be shy, push them around a bit if you have to.
6. Pour the enchilada sauce over the tortillas. Bam, now you have some gnarly enchiladas going on. Bake COVERED for 30 minutes (I cover with a stainless steel backing sheet – remember, I don’t use foil in my kitchen, so I get crafty and find other ways to cover dishes).
7. After 30 minutes, remove from oven, uncover, and allow to cool for about 20 minutes.
-Serve on a bed of fresh romaine lettuce along side fresh avocado, salsa of choice, cashew sour cream, chopped red onion, and a dash of hot sauce.
*I have used three different peppers for the enchilada sauce. Here’s the breakdown: (1) your basic green peppers yield a very bitter sauce and I do not recommend, (2) Anaheim can be a little spicy if you accidently get a seed in there, but using this variety will yield a more authentic tasting enchilada sauce – I definitely recommend anaheim, and (3) gypsy peppers yield a slightly sweet sauce, I also really love using these.
*You can also use brown rice tortillas, but you will have to warm with with some oil so they become more pliable. I have a few pictures of the brown rice tortillas batch below.
Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Keep It Real Thursdays, Pennywise Platter Thursdays,
Fight Back Friday, Fresh Bites Friday, Whole Foods Friday, Gluten Free Fridays, Sweet Saturday,
Labels: dairy free, fall cuisine, gluten free, main dish, winter cuisine.
I want some too! Roasting always brings out the most amazing flavor in sweet potatoes. I have never whipped them, I will have to try!
Oh Tessa…you will love this!
This sounds like utter HEAVEN in my mouth!!!!
Nailed it! These sweet potatoes are amaze-balls. 🙂
Yum! I love whipped sweet potatoes and your recipe sounds delicious! Thanks for sharing it with us over at Savoring Saturdays. Hope you’ll come back and join us again 🙂