Sweet Potato Dumplings with Toasted Walnuts and Roquefort

A couple weekends ago I had attempted making sweet potato gnocchi and failed misreably as they disintegrated in the boiling water.  I could have cried, but instead tossed them and made a salad for dinner.  I decided to give it a go again today, but this time simply make dumplings so I wouldn't have to go through the shaping process...that will be saved for another time.  This time the dumplings made with they simmered in the water and I removed the first few to sample, I could have cheered I was so happy they held together.  Instead I settled for a sip of my red wine and smiled, since nobody would have heard me cheering anyhow. This time I believe the sweet potatoes in the dumplings were a success, due mostly to adding enough binding elements! 

When they they would be delicious in a soup, but tonight I decided to simply saute them with a little olive oil and shallots, and finish them off with toasted walnuts, spinach for color, and some roquefort cheese, which is one of my all time favorite cheeses.  It has such a wonderful salty yet sweet quality, perfect with walnuts and vegetables!  It was all delicious, and I was happy that I decided to stay home and prepare dinner rather than pay a large amount for it tonight.  Here is the recipe if you would like to try them!  Feel free to cut the recipe in half if you wish to make less.

Sweet Potato Dumplings with Toasted Walnuts and Roquefort

Serves 4-6

2 cups roasted sweet potato puree*

4 garlic cloves, minced

1 Tbsp sea salt

1/2 tsp ground chipotle powder

3 large organic eggs

3 cups flour

6 Tbsp olive oil, divided
4 shallots, sliced
2 cloves garlic, minced
1 cup toasted walnuts
juice of 2 lemons
sea salt and freshly ground black pepper to taste
3 cups baby spinach
4 oz roquefort cheese, crumbled

To make dumplings, bring a large pot of salted water to a boil. Beat together eggs, sweet potato puree, garlic, sea salt, and chipotle in a large bowl with an electric mixer until blended. Stir in flour until well combined. Use 2 teaspoons (silverware, not measuring spoons) to form dumplings, scoop up a rounded teaspoon of batter, then use second spoon to scoop mixture off spoon and into boiling water. Make 9 more dumplings. In the boiling water, simmer briskly until dumplings are just firm in center and cooked through, about 3-5 minutes. Transfer with a slotted spoon to a plate and cool, covered with damp paper towel. Continue making dumplings in batches of 10.

Heat 1/4 cup olive oil in a 12-inch nonstick skillet over moderate heat, then add shallots, and saute until starting to soften, about 3 minutes.  Add dumplings, and cook dumplings, turning gently, until heated through and golden on each side, 5-8 minutes. Add walnuts, lemon juice, sea salt and freshly ground black pepper to taste, and spinach and cook until spinach is just wilted.  Remove from heat and stir in roquefort.  Serve hot!

 

*For puree, sweet potatoes that have been pricked with a fork a few times on a baking sheet in the oven at 450 degrees until very soft, about 1 hour and 10 minutes for large potatoes (or less if smaller).  Allow to cool, remove skin and puree until smooth. 

Roasted Yam and Edamame Salad

As a child I thought yams were gross, because the only ones I had been exposed to were the super sticky canned sweet ones at thanksgiving that were topped with jumbo marshmallows and baked.  I always dreaded my Mom telling me to take a little of everything and having to eat some of those!  Good thing I have since had the privlidge of roasting my own fresh yams, my mind has completely changed!  I could simply roast a large yam, cut it open, squeeze a lime over it and sprinkle it with sea salt to enjoy alone.  I love yams that much, and if you get a good one it is the perfect amount of sweet!  In the deli I work in we make yam fries, and there are always a few missing from the cooling tray since they are so good that someone always swipes a few.  Roasted yams are a healthy comfort food, and I love them in salads as well!  So I decided to combine them with edamame in a winter salad with an orange dressing last night for a light dinner.  You know, the type that leaves you feeling comforted but not all heavy.  It was beautiful with the green edamame and orange garnet yams, and even better it was delicious!  Here is the recipe if you wish to enjoy it...

Roasted Yam and Edamame Salad

Serves 4-6

2 large garnet yams, cut into small cubes

peanut oil

1 12 oz bag frozen organic shelled edamame, thawed
2 small shallots,thinly sliced
1/2 cup toasted pecans
1/2 cup dried cranberries

Dressing:
2 Tbsp orange juice
1 Tbsp balsamic vinegar

2 Tbsp peanut oil

1 clove garlic, minced
1 tsp dijon mustard
2 tsp maple syrup
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary
sea salt
freshly ground pepper

Preheat oven to 475 degrees, line a sheet pan with foil, and spray with non-stick spray.  Toss yams with olive oil and spread out on sheet pan.  Roast for about 20-25 minutes until starting to brown at the edges and are tender and cooked through.  Remove from oven and let cool.  When cooled, combine with edamame, shallots, pecans, and cranberries in a large bowl.  Whisk dressing ingredients together in a small bowl and pour over salad.  Toss well to coat, and serve! 

Sweets N Beets...

Today I was going to make hummus...and I had been at work.  Kind of silly how I day dream about recipes instead of other things I could be doing, but I suppose, since I work in a health food store, I am looking at food a lot!  I was feeling rather uninspired in the realm of hummus.  I didn't want the usual flavors such as plain garlic, or roasted red pepper.  Now, don't get me wrong, those flavors are delicious, but I was in an exotic sort of mood.  I randomly walked by the Terra chips, which are delicious with hummus by the way, and the "Sweets & Beets" variety caught my eye.  Suddenly it dawned on me...sweets and beet hummus!  I had used beets in hummus before, and they gave it a lovely pink hue, but didn't add much flavor.  Sweet potatoes however, would add a sweet flavor, and their colors together would be beautiful!  So when I got home, I whipped up this concoction, using white beans as the base, and the usuals for hummus, olive oil, lemon and cumin, with a bit of chipotle for kick, and of couse lots of garlic!  I changed it up by using some almond butter instead of the traditional tahini, because I love the sweet flavor it gives the hummus.  It was beautiful once it was all blended together...like a sunset, a vibrant coral pinkish color. But even more exciting was the flavor!  It was sweet, and garlicy, with a zip from the lemon and heat from the chipotle!  Scrumtious, especially with the Terra chips I had bought that inspired it!  I also enjoyed some as a dip for raw green beans and it was fabulous!  Try out this lovely hummus with some chips, or whatever you like to munch on! 

Sweets N Beets Hummus

Makes 3 cups

1 1/2 cups cooked navy beans (canned is fine)

2 cups cooked yam or sweet puree

1 cup cooked beets, diced

3 garlic cloves

1/4 cup plus 2 Tbsp lemon juice
1/4 cup almond butter
1/4 cup olive oil

1 Tbsp sea salt or to taste

1 1/2 tsp cumin
1/4-1/2 tsp chipotle powder (depending on how spicy you want it)

freshly ground pepper to taste

water as needed

In a food processor, combine all ingredients and process until smooth, adding water if necessary to thin out. Serve with chips or veggies for dipping, or as a spread on a sandwich!