Let's Dish With Linda Lou

Where You Taste The Love

Beets And Sweets

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This dish is one I saw made and new I had to recreate in my own way. This is my version of Beets And Sweets!đŸŒ°đŸ„”

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Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 4 servings
Equipment: 2 rimmed baking sheet pans, chef’s knife, 1 (8-ounce) jelly jar with a tight-fitting lid, aluminum foil, 1 hand-held juicer,1 large mixing bowl, 1 medium-size bowl, disposable gloves, 4 porcelain salad bowls

Ingredients:
3 red beets, washed, tops and bottoms removed, roasted, peeled, and diced
3 golden beets, washed, tops and bottoms removed, roasted peeled and diced into 2-inch size pieces
3 medium-size sweet potatoes, peeled, roasted, and diced into 3-inch size chunks
1/2 cup of olive oil
2 1/2 tablespoons of Kosher salt
2 1/2 teaspoons of freshly ground black pepper
1 (4-ounce) store-bought pre-washed package of baby arugula
2 (4-ounce) packages of Goat cheese, crumbled
1/2 cup of store-bought roasted and salted Pepitas

Ingredients For The LemonVinaigrette:
Yields: 8 ounces
1/4 cup of fresh lemon juice (3 juicy lemons)
1 teaspoon of freshly grated garlic, (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Agave nectar (substitute honey)
1/4 teaspoons of fresh Italian flat-leaf parsley, finely chopped
1/2 cup of *E.V.O.O.

Note: Place both the beets and sweet potatoes in the oven at the same time.

Directions For Roasted Beets:
Preheat oven to 425-degrees F. Convection, 400-degrees F.
Layout two large pieces of aluminum foil. Place the red beets on one piece of foil and the golden beets on another. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper evenly divided between each set of beets. Wrap both the red and golden beets tightly in the foil, transfer to the baking sheet pan. Cook for 1 hour (60 minutes) or until a knife can be inserted with no resistance. Once completely cooled, using disposable gloves, remove the skins, dice, and transfer to a large mixing bowl. Add chopped Italian flat-leaf parsley, toss to combine. Set aside.

Directions For Roasted Sweet Potatoes:
Preheat oven to 425-degrees F. Convection, 400-degrees F.
On another rimmed baking sheet pan lay out the sweet potatoes chunks in one even layer. Add olive 1/4 cup of olive oil, 1 1/2 tablespoons of Kosher salt, and 1 1/2 teaspoons of freshly ground black pepper, toss to evenly coat all the sweet potatoes. Cook for a minimum of 25 minutes or until fork-tender. If you prefer your sweet potatoes to be slightly more charred on the outside continue cooking for an additional 10 to 12  minutes. Allow the potatoes to cool completely.

Directions For The Salad:
In a large mixing bowl combine the beets with the sweet potatoes. Add the arugula. Start with adding 1/2 cup of the lemon vinaigrette to the bowl, gently toss to combine. Top with crumbled goat cheese and roasted pepitas.

Serve the salad in individual salad bowls. Alongside, extra Lemon Vinaigrette and pepitas. There you have it my Beets And Sweets.

Directions For Lemon Vinaigrette:
Add all the ingredients for the vinaigrette into an 8-ounce jelly jar. Finish with the *E.V.O.O. Place the lids tightly on the jars and shake really well.

*E.V.O.O. is an acronym for extra virgin olive oil.

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Curry Chicken With Sweet Potatoes

curry-chicken-with-sweet-potatoes

Curry Chicken With Sweet Potatoes is one of my favorite dishes to serve to family and friends. Many times you’ll see curry chicken made with coconut milk. The coconut milk helps to balance the warm spices that go into the dish. I’m changing that up!  For my recipe, I’m using sweet potatoes to balance the bold flavors of the Garam Masala, Turmeric, and Curry powder.

I’m also serving my Curry Chicken With Sweet Potatoes over yellow rice with mixed veggies. I love the vibrant colors of this dish, and how the rice absorbs the delicious sauce. The unique flavors will let you experience what I call, “a roller coaster for your taste buds”.

My recipe for Yellow Rice With Mixed Vegetables can be found under either ” side dishes” or “vegetarian dishes”.

spices

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Cilantro

curry-chicken-with-sweet-potatoes

Prep Time: 20 minutes
Inactive Prep 30 minutes
Cook Time: 50 minutes
Yields: 4 servings
Equipment: 1 (6-quart) Dutch oven, 1 (6-quart) saucepot

Ingredients:
1 1/2 pounds, skinless-boneless chicken breasts, 3-inch cubes
1/4 cup of vegetable oil plus 1 tablespoon, per batch, for browning chicken
1 1/2 cups of onions, large dice
1 cup of celery, large dice
3 1/2 cups of sweet potatoes, peeled and diced (3 medium-size potatoes diced into 3-inch cubes)
1 tablespoon of ground turmeric
2 tablespoons of ground garam masala
2 tablespoons of ground curry
2 tablespoons of Kosher salt
1 teaspoon freshly ground black pepper
4 to 5 cups of chicken stock, unsalted (amount of liquid may vary slightly)
cilantro for garnish

Yellow Rice: Link for my recipe below.

Directions:
Place the 3-inch cubed boneless-skinless breast in a large bowl. Add vegetable oil, Tumeric, Garam Masala, ground Curry powder, Kosher salt, and black pepper. Toss all the ingredients together and place in the frig, covered with plastic wrap, for 30 minutes. While the chicken is marinating, start prepping the vegetables for the dish. Mince the garlic cloves, cut the celery and onions into large dice. Next, peel and dice the sweet potatoes into 3-inch pieces, relative in size to the cubed chicken.

If you’re choosing to make my Yellow Rice with vegetables, start cooking the rice while the chicken is marinating.

In a heavy bottom pot, on medium-high heat, add in vegetable oil (1 tablespoon, per batch, for browning chicken) and marinated chicken in a single layer. Brown off all sides of the cubed chicken. This may need to be done in two batches (a little more vegetable oil may be needed for browning the second batch) and will take anywhere from 10 to 15 minutes. Remove the chicken from the pan and transfer to a plate.

After chicken is all browned off, (still on medium-high heat, if needed add a tablespoon of vegetable oil) toss in the diced onions and celery, stirring and scraping the bits off the bottom of the pot. Saute the vegetables until just soft, about 3 to 5 minutes. Add in minced garlic and diced sweet potatoes. Stir all the ingredients together. Next, add back in the browned chicken.

For the liquid add in just enough chicken stock to come up to the chicken. The chicken should not be completely submerged.

Note: the potatoes and vegetables will release water as they cook.

Let everything come up to a bubble, reduce to a simmer. Cook uncovered for 45 to 50 minutes or until chicken and potatoes are tender.

To serve, spoon some rice into the bottom of a porcelain bowl. Ladle a good helping of the Curry Chicken With Sweet Potatoes with the sauce over the top. Garnish with finely chopped cilantro.

Yellow Rice

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Chorizo And Sweet Potato Hash

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Whenever I make any kind of “so-called” hash I can use up a lot of ingredients that I may not have needed in a previous recipe. Hash is a great way to use up those leftover ingredients.

Every now and then I’ll find a few extra potatoes I didn’t need or I’ll find a zip-lock bag with pieces of bell peppers in the crisper drawer. It’s these instances when I decide it’s time to make a hash.

I’m using chorizo sausage today for my Chorizo And Sweet Potato Hash. I thought with the sweetness of the sweet potato and the spiciness of the sausage, this would be a match made in heaven.

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Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Total Time: 45 minutes
Yields: 4 servings
Equipment: 1 (12-inch) cast-iron skillet and lid, 1 (12-inch) sautĂ© pan, 1 (6-quart) stockpot, chef’s knife, non-stick cooking spray

Ingredients:
1 pound of fresh Chorizo sausage
2 tablespoons olive oil
1/2 cup chicken stock, unsalted
3 large medium-size sweet potatoes, boiled and skins removed, 1 1/2-inch dice
1/2 cup of onion, diced
1/2 cup of green bell pepper, diced,
1/2 cup of red bell pepper, diced
1/2 cup of yellow bell pepper, diced
1 clove of  garlic, minced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3/4 stick of butter, unsalted
1/4 cup of cilantro, finely chopped for garnish

Directions:
Start by dicing the onions and peppers. Mince the garlic then transfer all the prepped vegetables onto a plate, set aside.

In a large pot of boiling salted water, add the sweet potatoes. Cover and boil for 12 to 15 minutes or until just tender on the outside but resistant in the center when pierced with a knife. Transfer the potatoes onto a plate, and let cool, about 10 minutes. Remove the skins then dice into 1/1/2-inch cubes, transfer to a bowl.

Tip: Cook the chorizo while potatoes are boiling.

Spray a cast-iron skillet with non-stick cooking spray. Turn the heat to medium-high. Using tongs carefully add the whole chorizo sausage links to the pan and cook for 5 minutes, turning the links frequently until brown (careful, they will burn easily) on all sides and mostly cooked through. This happens quickly.

Reduce the heat to medium-low, add 1/2 a cup of chicken stock to the pan, cover and simmer for another 10 to 12 minutes. Turn the heat off and transfer the links to a meat-safe cutting board (usually plastic). Slice the chorizo 1-inch thick on the bias. Place the chorizo slices into a bowl.

In a large sautépan over medium-high heat 2 tablespoons of olive oil and diced onions. Stir and cook the onions for 2 to 3 minutes until soft and translucent. Next, add the diced bell peppers and continue to cook allowing the peppers to start to soften, season with Kosher salt and black pepper to taste, another 3 to 5 minutes. Last, add the minced garlic, stir through and cook for 1 to 2 minutes. Using a slotted spoon, transfer the sautéed vegetables to a plate. Set aside.

Drain any fat from the skillet that may be left from cooking the chorizo. Place the skillet back over medium heat, add and melt the butter. Toss in the diced sweet potatoes. Stir to coat all the potatoes with butter. Allow the potatoes to cook and brown nicely before flipping them to brown on the other side, about 10 minutes. Keep an eye on them so they don’t burn, but make sure they get nice and crispy.

Next, add the sautéed vegetables to the skillet. Stir the vegetables with the sweet potatoes and cook for another 2 to 3 minutes allowing the vegetables to get crispy around the edges.

Finally, add and mix in the sliced chorizo. Turn the heat down to medium-low and cook for another 5 minutes.

Garnish with chopped cilantro. There you have it my Chorizo And Sweet Potato Hash.

Serve hot.

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