Dijon-Roasted Potatoes PLUS Sweet Potato and Chickpea Puree: Two Recipes for the Price of One
When it comes to white starches like pasta, rice, bread, and potatoes, I’m a bit like Gollum from Lord of the Rings. I’ll hoard it, probably kill for it, and sometimes beat up Elijah Wood just to be in its vicinity. Someplace, I like to assume there exists a 60-minute VHS tape of me scurrying away from the buffet table at a family members event. I’m cradling plates of spaghetti to my bosom, angrily hissing “The pasta is THE Valuable!” more than and above until I’m disowned.
But … what was I speaking about? Oh yeah – starches. I like ‘em. Perhaps too much. Subsequently, I’m attempting to A) cut back, and B) be a lot more inventive with what I do make. I have a feeling this will involve a great deal of bizarre grains and unorthodox purees, but this is okay. Soon after all, what is Brooklyn, if not home for the bizarre and unorthodox? (He agrees.)
These days, each recipes – Dijon-Roasted Potatoes and Sweet Potato and Chickpea Puree – are exceptional departures from the norm. The initial dish, adapted from Weight Watchers, is a sophisticated alternative to plain ol’ oven fries and baked spuds. The recipe asks you to coat tiny red potatoes in a tangy, savory marinade, and then roast them to tender-on-the-inside, crispy-on-the-outside perfection. The outcome goes beautifully with frittatas or lean meats, and can be served with barbecue sauce or ketchup. Gollum would approve.
The second recipe comes from O Magazine, which I adore, in spite of being a childless, apartment-dwelling cynic. (Harrumph!) Several folks accuse Oprah of several terrible things (like thoughtful discussion and creative empowerment), but the woman can develop a dang magazine. It is nice to read a lady-oriented publication that does not start with the assumption we’re morons.
Tangent aside, the Sweet Potato and Chickpea Puree is sweet and savory, and an additional reliable pairing for lean meat and develop. A little tahini could even turn it into more of a hummus-esque concoction, so go nuts with the experimentation.
(To know: the unique recipe called for 1/two cup of olive oil, which seemed Smeagol-degree insane. So, making use of a trick from a pesto recipe, I subbed out half the olive oil for fat-cost-free chicken broth. For comparison, I created the full-body fat edition as nicely. The Husband-Elect and I each agreed: the chicken broth adaptation was far superior. Sweet.)
That explained, how’s every person performing with resolutions so far? Any entertaining suggestions for white starch substitutions? I’d adore to hear, and the comment section is THE Valuable. Er … I indicate “open.”
If you like these recipes, you may also like:
- Chili-Spiced Potatoes
- Chorizo and Potato Frittata
- Lemony Hummus
Serves 3 or 4
Adapted from Weight Watchers.
2 tablespoons Dijon mustard (like Grey Poupon)
one teaspoon olive oil
3/four teaspoon sweet paprika
one/4 teaspoon dried thyme, crushed in your hands
1/two teaspoon table salt
1/4 teaspoon ground black pepper
1-1/two pounds modest (3-inch) red potatoes, cut into eighths
1) Preheat oven to 425°F. Line a baking sheet with tin foil and spray with cooking spray.
two) In a large bowl, whisk mustard, olive oil, paprika, thyme, salt, and pepper together. Add potatoes and stir until nicely-coated. Spread across baking sheet in a single layer. Roast 15 minutes. Remove and stir. Drop oven heat to 350°F. Roast for 20-25 far more minutes, or till potatoes are cooked by means of. Serve.
NOTE: The Dijon is fairly subtle right here. You can double the coating if you want a more assertive flavor.
Sweet Potato and Chickpea Puree
Serves six-8 (makes all around two cups).
Adapted from Oprah Magazine.
1 medium sweet potato (about 14 ounces), scrubbed
1 can (15 ounces) chickpeas, drained and rinsed
one little clove garlic
1 teaspoon salt
1/four cup extra fat-totally free chicken broth
one/4 cup further-virgin olive oil
Kosher salt and freshly ground black pepper
Hot sauce (optional)
one) Preheat oven to 425°F.
two) Prick sweet potato all above with a fork. Roast about 45 to 50 minutes, or until potato can be easily run by means of with a knife. Set aside to cool. When cool adequate to deal with, get rid of flesh from skin. (It ought to slip appropriate out.)
3) In a meals processor, mix chickpeas, garlic, salt, sweet potato, and a minor chicken broth. Get it going, and slowly add olive oil as it’s running. When olive oil runs out, gradually add the rest of the chicken broth.
four) Pour into a bowl. Salt and pepper to taste, and add a small hot sauce if you’re in the mood.
According to O Magazine: “Store any leftovers in the refrigerator, and when prepared to serve once more, bring puree to space temperature and thin with extra olive oil.”
Approximate Calories, Body fat, Fiber and Value for Potatoes
141 calories, one.4 g body fat, 3.1 g fiber, $ .71
Approximate Calories, Excess fat, Fiber and Value for Puree
221 calories, 9.9 g body fat, five.1 g fiber, $ .33
2 tablespoons Dijon mustard (like Grey Poupon): 30 calories, g excess fat, g fiber, $ .27
1 teaspoon olive oil: 39 calories, four.5 g fat, g fiber, $ .twelve
3/four teaspoon sweet paprika: 4 calories, .two g extra fat, .six g fiber, $ .03
1/four teaspoon dried thyme, crushed in your hands: 1 calorie, g excess fat, .1 g fiber, $ .03
1/two teaspoon table salt: negligible calories, excess fat, and fiber, $ .01
1/4 teaspoon ground black pepper: negligible calories, fat, and fiber, $ .01
1-one/2 pounds tiny (three-inch) red potatoes: 490 calories, .7 g excess fat, 11.6 g fiber, $ 2.35
Complete: 564 calories, 5.four g body fat, 12.3 g fiber, $ 2.82
PER SERVING (Total/four): 141 calories, one.4 g body fat, 3.1 g fiber, $ .71
one medium sweet potato (about 14 ounces): 341 calories, .4 g excess fat, 11.9 g fiber, $ .69
1 can (15 ounces) chickpeas, drained: 500 calories, four.six g body fat, 18.five g fiber, $ .66
1 small clove garlic: 4 calories, g fat, .1 g fiber, $ .05
one teaspoon salt: negligible calories, fat, and fiber, $ .01
1/4 cup excess fat-cost-free chicken broth: 4 calories, .3 g extra fat, g fiber, $ .10
one/four cup extra-virgin olive oil: 477 calories, 54 g extra fat, g fiber, $ .46
Kosher salt and freshly ground black pepper: negligible calories, body fat, and fiber, $ .03
Total: 1326 calories, 59.three g extra fat, 30.5 g fiber, $ 2.00
PER SERVING (Total/6): 221 calories, 9.9 g fat, 5.1 g fiber, $ .33