Davey Dad’s Thanksgiving Dressing

About 10-12 cups dried bread cubes or stuffing mix (I use homemade bread, cubed and dried in the oven or 2 bags of 365 Organic traditional stuffing mix)

6 ribs of celery, chopped

1-2 cups chopped yellow onion

1 pound hot Italian sausage or sage sausage, cooked and drained

1 large or two small apples (tart is best), peeled and chopped

Fresh sage leaves (large handful), chopped or dried sage if you  don’t have fresh

Big bunch of fresh parsley (chopped)

2 large cloves garlic, minced

Large pinch red pepper flakes (more if you like spicy)

Salt and pepper (adjust once it’s finished)

Fresh thyme leaves (small handful), can substitute 1tsp dried

1 1/2 sticks butter - more if you need it for frying the veggies 

4-6 cups unsalted or low sodium or homemade chicken broth (more if needed)

Melt butter in a large stock pot. Add celery, onion, and apple. Cook over medium heat until soft. Add garlic and cook another minute or two. Add herbs, cooked sausage, spices and stir well. Add chicken broth and bring to a boil. Now add bread cubes or stuffing mix. Mix until combined. Add more broth to completely soak the bread (you may need more broth than recipe calls for). Stuffing should be moist and a bit mushy. Cover and let sit for 5-10 minutes off the heat. Uncover and adjust salt and pepper. If dry, add more broth. 

Heavily butter or spray a 9x13 inch baking dish. Pour stuffing evenly into the pan. Cover with foil and bake in 350 oven (or lower) for at least 30-45 minutes. Uncover and move to top rack of the oven. Cook in a hotter oven if you can until stuffing is crispy and brown. 

This makes enough for a large family gathering (10-15 servings). Makes great leftovers. Serve with gravy on top. 

Note: ingredient measurements are flexible. Use as much herbs and spice as you like. You can leave some out or add different herbs like rosemary and marjoram. You can add chopped pecans, walnuts, or roasted chestnuts to make it nuttier. You can use hamburger instead of sausage or leave out meat for a meatless dressing. Cut it in half for a smaller crowd. This is a staple for Thanksgiving and Dave always adds tons of celery so don’t hold back on that ingredient! 

Shrimp and Scallop Bisque

4 Tablespoons butter

1/2 c chopped onion

1/2 c chopped carrots

1 c chopped celery

1/2 Tablespoon minced garlic

1/4 cup + 2 Tbsp all purpose flour

1/2 tsp salt

1/2 tsp pepper 

2 oz dry sherry

14.5 oz can low-sodium chicken broth

1 tsp sugar

1 tsp Old Bay seasoning 

1/4 tsp ground nutmeg

1 pint (2 cups) half and half

12 oz peeled and deveined shrimp, cut into 1/2 inch pieces

1 pound bay scallops, cut larger scallops into 1/2 inch pieces

Directions

1. Melt butter in a large stock pot. Add onion, carrots and celery and saute until vegetable are tender (about 10 minutes). Add garlic and saute for 30 seconds.

2. Add flour and salt and pepper. The add the sherry and scrape up any brown bits from the pan,

3. Slowly add the chicken broth to flour and veggies, stirring to make a thick sauce.

4. Add sugar, Old Bay, and nutmeg and stir. Then add the half and half and stir until just heated.

5. Mix in the raw shrimp and scallops and cook until seafood is cooked through, stirring so mixture doesn't stick to the pan or boil too hard (use low heat).

6. Taste to adjust seasonings and serve with additional Old Bay sprinkled on top. Add chopped parsley, if desired.

This makes 4 generous bowls of soup. (Approximately 500 calories per serving)
Serve with a crispy salad on the side and some toasty bread, if desired.

Scrumptious Crab Cakes

 

1 pound jumbo lump crab meat (important you get this kind)

1/2 c mayonaise

1 T dijon mustard

1 tsp worcestershire sauce

1 - 2 tsp hot sauce

1 egg, lightly beaten

1 tsp lemon zest, plus 1 Tbsp lemon juice

freshly ground pepper to taste

1/2 tsp salt

Fresh parsley, chopped (about 1/8 cup)

1/4 cup panko bread crumbs (or more, if needed)

Oil for frying

Combine mayo, mustard, worcestershire sauce, hot suace, egg, lemon zest and juice, parsley, salt and pepper. Carefully fold in the crab meat, but don't break up the crab. Then fold in bread crumbs to make a firm, but not stiff crab mixture. 

Using 1/3 cup measuring cup, form 8-9 crab cakes and place on a parchment lined baking sheet. Chill for at least 20 minutes or until they are firm and cold.

Heat oil in a large pan and add the crab cakes - cooking over medium heat. Do not disturb them so they get brown and crispy, but not burnt. It should take 3-4 minutes. Then turn crabcakes carefully and brown on the other side (you may need to add more oil) until they are hot through and crispy, but not burnt. This should take another 3-4 minutes.

Place on a serving platter and eat with tartar sauce, cocktail sauce and lemon wedges. Can be eaten alone or as a crab cake sandwich. 

 

 

I made these for Christmas 2023 and we enjoyed them very much. Leftovers, reheated are good, but eat within a day or two or freeze them.

Cucumber salad with sour cream dressing

 5 small salad cucumbers

1 small white onion

1 Tbsp table salt

1/4 cup sour cream

1 tsp white wine vinegar 

2 Tbsp fresh dill, chopped

Pepper to taste

Using a mandolin, slice cucumbers about 1/8-1/4 inch thick into a glass bowl. Slice onion into smaller pieces. Sprinkle onion and cucumber with salt and transfer to a mesh colander. Allow to drain over bowl for at least 1 hour and up to two hours. 

Drain cucumbers on paper towels to remove as much liquid as possible. Set aside in clean and drained out glass bowl until ready to eat. Drain cucumbers if liquid settles on bottom of bowl. 

Mix sour cream, vinegar, dill and pepper in a small dish. Place in refrigerator until ready to eat. 

Just before eating, combine dressing with cucumber. Mix thoroughly to cover all the cucumbers. Sour cream May foam a little. If too thick add a little more vinegar. If too thin add a little more sour cream. 

Serve with your favorite summertime entree. 

Chimichurri

1 small bunch flat leaf parsley (about 1 cup), finely chopped 

3 large cloves garlic, minced (adjust if you want less garlic flavor)

1 Fresno chili, small dice

1 tsp dried oregano or 1 Tbsp fresh oregano 

2 Tablespoons red wine vinegar 

1/2 cup good olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper 

Mix all ingredients in a small bowl at least 15 minutes before eating. Make sure all ingredients are submerged in olive oil. Taste and adjust seasoning, if necessary. Make up to 24 hours before eating. The sooner you eat it, the fresher it tastes. No need to refrigerate unless storing longer than 24 hours. Bring to room temperature if you refrigerate it.

Use as a condiment for meats, especially grilled steak/beef, but also good on any meat or fish or as a topping for a Buddha bowl or as a dressing for pasta or rice. 

This isn’t spicy, but if you want some spicy hot flavors, add a few pinches of red pepper flakes or some cayenne pepper. Do not chop in a food processor. Hand chop/dice all ingredients for best results.

Twenty Tap Style Roasted Brussels Sprouts

1 pound Brussels sprouts, trimmed, washed, and halved

2-3 Tablespoons oil

Salt and pepper 

2-3 oz crumbled goat cheese

3+ Tablespoons spicy harissa

2 oz pistachios, shelled, and lightly chopped

1-2 cups arugula 

1/4 cup shredded Manchego cheese

Preheat oven to 400 degrees. Toss Brussels sprouts with oil and salt and pepper and spread on a baking sheet into a single layer. Roast turning once for 20-30 minutes depending on the size of sprouts. They should be crispy but not burnt.

Toss Brussels sprouts with harissa until well coated (May use any spice level, but I like spicy harissa.), adding more if needed. Return to oven for 2 minutes. 

Place Brussels sprouts in a serving bowl, adding goat cheese in layers. Add arugula and pistachios and toss sprouts lightly. Shred Manchego cheese over the top of everything and serve immediately! 

These are one of the best appetizers at Twenty Tap located in Broadripple in Indianapolis. Try it, you’ll love it! 

Guilt-Free Roasted Potatoes

 I got this recipe from my favorite sister (wink wink), Melissa Stabb. These are delicious and so very easy to make.

4 large baking potatoes (about 6 oz each)

1/2 cup grated Parmesan Cheese (not shredded) - I use Trader Joe's

1 tsp dried basil, crumbled

1 1/4 tsp seasoned salt

1/2 tsp garlic powder

1/2 tsp onion powder

Freshly ground black pepper

Vegetable spray

Spray a large (18x13 inches) metal sheet pan with vegetable spray and set aside. Wash and scrub potatoes, do no peel. Cut each potato in 4-6 wedges (length-wise) and set aside.

Combine the Parmesan cheese and spices on a paper plate. Mix thoroughly. Press each potato wedge (both cut sides) into the Parmesan cheese mixture and place on the sheet pan, cut side down. This may be difficult, but press as much as you can into the potato wedge. Place any leftover Parmesan cheese on top of wedges that look a little less coated. You should not have much, if any lelftover. Spray tops of potatoes lightly with more vegetable spray.

 

Roast in a preheated 350 degree oven for 30 minutes. Remove pan from oven and carefully lift and turn every potato wedge over so the exposed slice is against the baking sheet. Bake 30 more minutes or until potatoes are golden brown and crunchy.

Place on a warm platter and serve immediately.

Makes 4 servings.

These are crunchy and taste like deep-fried potato wedges without the guilt. I imagine you could also do these in an air-fryer, but I don't have one, so if you try it that way, leave a comment below!

Sour Cream Coffee Cake

1/4 cup softened butter

1/2 cup granulated sugar

1 egg

1 tsp vanilla

1 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3/4 c sour cream

Topping:

1 tsp ground cinnamon

2 Tbsp granulated sugar

2 Tbsp light brown sugar

1/2 c. chopped walnuts or pecans

Preheat oven to 350 degrees. Mix together the topping in a separate bowl and set aside.

With an electric mixture, cream butter and granulated sugar until fluffy. Add egg and vanilla and mix again until fluffy. Add the flour, baking soda, baking powder and salt and mix until combined and smooth. Add sour cream by either folding it into the dough by hand or mixing until blended in.

Grease an 8x8 square pan. Place half the dough in the pan, then sprinkle 1/3 of the topping over it. Place the rest of the dough on top (might need to plop it on by the spoonful. Smooth it out and then top with the remainder of the topping, making sure to cover the entire top of the coffee cake.

Bake for 25 minutes and check middle with a cake tester. It should come  out clean. It may take an additional 3-5 minutes more. Do not over bake or it will get dry.

 

Remove from oven and cool slightly. Cut into 9 pieces and serve warm. Can also cool and serve at room temperature. Store in a covered container for no more than 3 days (it shouldn't last that long though!).

 

Makes 4 generous helpings or 9 side helpings. If you make this with an egg dish, it's enough for 9, but otherwise double the recipe if you plan to serve more than 4 people.

Pickled carrots and Daikon

 For Buddah bowls and Bahn Mi sandwiches or anything else you enjoy having with these or just eat them right out of the jar!

1 pint carrots, julienned or shredded

1 pint daikon radishes, julienned or shredded

1/2 c. white vinegar

1/2 c. rice wine vinegar

1/4 cup sugar

1 tsp kosher salt

Stuff carrots and daikon into clean mason jars -- you can use small amounts of each if you want.

Combine vinegars, sugar and salt into a saucepan and heat just until sugar and salt are dissolved, but not boiling. Pour liquid into jars of filled veggies. Place cover loosely on each jar or cover with plastic wrap with a rubber band.

Refrigerate for at least 4 hours or until veggies are cold and pickled. Keeps for up to a month in the refrigerator, but I advise you eat them up within 2-3 weeks.

Dilly Potato Salad

This gets better when it is chilled and marinates the potatoes.

2 pounds small Yukon Gold potatoes (whole)
4 hard-boiled eggs
1/2 cup green onions (including tops), thinly sliced
3 heaping Tbsp fresh dillweed, chopped
1 tsp. kosher salt
1 tsp freshly ground black pepper

Dressing
3/4 c. mayonnaise
1/4 cup milk
1 tsp white wine vinegar
1 tsp Dijon mustard

Boil potatoes until just tender. Cool under water and drain (inside of potato will still be warm). Cut potatoes into a small dice (leave peels on, but you can peel the potatoes if you don't like the peels). Chop up eggs. Place potatoes, eggs, onions, dill in a large glass bowl. Sprinkle with salt and pepper.

Mix all dressing ingredients in a separate bowl until well-blended. Add more milk so that the dressing is pourable. Pour dressing over the salad and gently stir to mix ingredients.

Refrigerate potato salad for at least an hour. Dressing will thicken as it cools. Be sure the salad is cold before serving.

Great leftover. Makes enough for about 6 servings.

Pesto Avocado Sauce for Pasta

This creamy sauce's secret ingredient is a ripe avocado. Tastes amazingly smooth and creamy, AND it takes only as long to make the sauce as it does to cook the pasta. I made mine with Papparadelle .

1 large ripe avocado, peeled, remove seed
1/4 cup good olive oil
1/4 cup fresh basil leaves
1/4 cup freshly grated Parmesan cheese
2 cloves garlic, crushed
2-3 Tbsp freshly squeezed lemon juice
Salt and Pepper

Pasta of your choice, cooked and well-drained.

Place all ingredients except pasta and salt and pepper into a food processor or blender (like a Vitamix). Blend until very creamy and smooth. Remove and add to warm, cooked pasta. Season with salt and pepper and sprinkle with additional Parmesan cheese.

Rice and Black Beans

1 Tbsp canola oil
3/4  c. chopped onion
1/2 chopped jalapeno pepper, chopped
2 cloves garlic, crushed
2 tsp. ground cumin
1 1/2 -2 tsp Mexican Seasoning (Frontier brand) or Chili powder
4 oz can chopped green chilies (medium or mild heat level)
3-4 cups cooked rice (cold)
1/4 c. black bean juice
1/2 c. salsa
15 oz can black beans, drained (save bean juice) and rinsed
salt
pepper

In a large frying pan, heat oil. Add onions, jalapeno pepper and garlic and cook until fragrant and starting to soften. Add cumin, Mexican spice, green chilies and mix well, stirring until onion is soft.

Add cooked rice, breaking up chunks to separate rice kernels. Mix in black bean juice and salsa, stirring constantly to keep rice from burning. Add black beans and stir well. Season with salt and pepper to taste.

Serve as a side dish, or add some protein (like chicken, chorizo, pork, fish, ground beef) to make an entire meal. Can serve inside tortillas. Sprinkle cheese on top for a special treat.

This is great as a side with Mexican food. Use up cold rice you have in your refrigerator. It's almost like fried rice, but without the egg, but come to think of it, this would be delicious with a fried egg on top!

Green beans with kale and tomatoes

1-2 Tbsp. olive oil
3 garlic cloves, minced
1 lb green beans, snapped in half
1/4 cup chicken or vegetable broth or white wine
1 bunch lacinato kale, stripped from stems and cut into ribbons
1/2 tsp chili pepper flakes
10-12 oz grape tomatoes, cut in half
juice of 1/2 lemon (about 2 Tbsp)
Salt and pepper to taste
1/4 cup grated Parmesan cheese

Heat oil in a large skillet. Add garlic and cook for 30 seconds. Add green beans and stir for 2 minute to keep green beans moving so they don't burn. Add broth or wine and cook over medium heat until green beans are almost done (about 5 minutes). Add kale and chili pepper and stir to mix completely. Cook an additional 3-4 minutes or until the kale is wilted and beans are tender crisp or cooked to desired doneness. Add grape tomatoes and lemon juice and stir. Season with salt and pepper. Top with grated Parmesan cheese and remove from heat, stirring slightly to mix in the cheese. Adjust seasoning and serve.

Quick Pickles (Quickles)

Want to pickle something and eat it right away, well, here's your recipe!

1/2 cup apple cider vinegar
1/2 cup water
1 Tbsp sugar
1 tsp kosher salt
1/2 tsp crushed peppercorns
1 large clove garlic, minced
1 fresh dill blossom (or fresh dill leaves)
4 medium pickling cucumbers, sliced thinly on the diagonal
2-3 green onions, thinly sliced with some of the greens

Mix vinegar, water, sugar, salt, peppercorns, and garlic in a small saucepan. Bring to boil until sugar and salt dissolve. Add dill. Cool slightly in the refrigerator. Meanwhile, slice cucumbers and onions and place into a dish or clean canning jar with a lid. Pour cooled vinegar mixture over the cucumber and onions, making sure they are all submerged. Weight the cucumbers down if necessary.

Place in the refrigerator until ready to eat. You can eat right away or keep for a week (if they last that long). You can add more sugar for a sweeter version. You can also pickle any other veggies you like using this recipe. Keep refrigerated.

Ratatouille

There are so many ways to make this dish. This is my favorite, but you can change it up easily. Don't worry about getting the "amount" of veggies or size of veggies right. This is one dish you can add more and it doesn't alter the taste. You can add or subtract herbs or replace them with fresh herbs (my favorite). This is also good for a main dish or a side dish to go along with a protein. The photos show how I made it into a main dish as a tart. I'll put what I did in a note at the bottom. Bottom line - make this dish and enjoy it while the summer and fall harvest is fresh. It tastes great hot or cold, so make it ahead and no need to even heat it before you eat it! Bon Appetit!

1 onion, sliced
3 large garlic cloves
2-3 Tbsp olive oil
3/4 pound eggplant, cut into 1 inch pieces (about 3-4 cups)
2 zucchini (medium), quartered lengthwise and cut into chunks
1 red bell pepper, chopped into squares
1/2 pound or 3/4 pound of ripe tomatoes (use whole or grape), chopped coarsely (about 1 1/2 cups)
1/2 -1 tsp dried oregano, crumbled
1/2 tsp dried thyme, crumbled
1/2 tsp ground coriander or cumin
1 tsp fennel seeds (use more or less to taste)
1/2 tsp red pepper flakes (optional)
1/2 cup shredded fresh basil leaves
Salt & pepper to taste

Salt eggplant cubes lightly and set in a colander to drain for 15 minutes or so. This will take some of the bitter taste out of the eggplant. Chop your other ingredients and prepare everything ahead while the eggplant is draining.

In a large skillet, heat 1 Tbsp olive oil over moderately low heat. Add onion and brown until softened, add the garlic and saute' until fragrant. Remove onion and garlic from the pan with a slotted spoon and set aside. Add remaining oil to the pan and turn up the heat to medium high. Add the eggplant and cook, stirring regularly, for about 5 minutes. Add the zucchini and pepper and stir fry an additional 3-4 minutes.

Once tender crisp, add the onion, garlic, tomatoes and herbs, except the fresh basil, to the pan. Salt and pepper lightly. Cook mixture on medium low, stirring frequently, for about 5-7 minutes or until vegetables are tender. Stir in the fresh basil and give it a good stir, cooking about 1 more minute.

Remove from heat and serve hot, cold, or at room temperature. This dish may also be made 1-2 days in advance, keeping it covered and chilled in the refrigerator.

Makes about 4 main dish servings, or 6-8 side servings.

NOTE: To make the tart, spread the hot ratatouille in a large glass dish, dot the top with fresh goat cheese. Then top with a puff pastry (homemade or one you buy at the store, following the instructions for thawing). Brush top of pastry with egg white and bake in a 400 degree oven for about 10-12 minutes.

Egg Foo Young

I used this recipe to make mine, with a few modifications. https://www.recipetineats.com/egg-foo-young/

I minced up cooked chicken breast that was marinated in tequila lime and grilled. I added carrot and cooked the carrot and green onion prior to putting it in the raw egg mixture.  Do not double the sauce/gravy. There is plenty for rice and the egg pancakes as is.

Enjoy!

Coconut Milk Caribbean Rice

This is perhaps the best rice recipe I've ever made! It is spicy, but you can tame the spice by adding less of the cayenne pepper or eliminate the jalapenos or green chilies. I wouldn't recommend that, but if you can't take the heat, it's best to eliminate it from the recipe.

Ingredients
2 cups Jasmine rice
1 can coconut milk (full fat or reduced fat)
3 cloves garlic, crushed
1 tsp allspice
1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
1/2 tsp dried thyme
1 tsp salt
1 Tbsp butter, melted
1 1/2 cups red bell peppers, diced
1/2 cup jalapeno peppers, seeds removed, diced
1/2 cup onion (I used a mix of red and sweet onion)
4.5 oz can green chilies (undrained)
1 cup fresh pineapple, diced
1/2 cup chopped cilantro
dried unsweetened coconut (optional)
Pepper & Salt (to taste)

Instructions
Pour coconut milk into a measuring cup. Add water to make 3 cups of liquid. Add liquid, garlic, allspice, cayenne pepper, cinnamon, thyme and salt to a large sauce pan and bring to a boil. Add rice and bring back to a boil, stirring to mix. Turn heat to low and cover pan. Cook rice about 18 minutes or until liquid is absorbed.

While rice is cooking, place butter in a large nonstick frying pan. Saute' red peppers, jalapeno peppers and onion until tender. Add green chilies and heat until liquid is absorbed. Add pineapple and stir well. When rice is done, place rice into the frying pan and miss well to combine. Heat on medium low. You can keep it on the heat until ready to eat, but stir periodically. The rice will get crispy and brown (yummy). Just before serving, salt and pepper to taste and add the chopped cilantro. Serve with dried unsweetened (or toasted) coconut if desired.

This dish goes well with fish, shrimp, chicken or pork. It's a great side dish, but can also be a main dish if you stir in cooked protein. Absolutely delicious as leftovers too.

Watermelon, cucumber, feta and mint salad

4 cups seedless watermelon, cut into small chunks
2-3 cups seedless cucumber, cut into small chunks or slices
1/4 - 1/2 cup red onion, thinly sliced
2-4 cups arugula (I used about 6 cups)
1/2 cup fresh mint, thinly sliced (add more if you love mint)
1/2 cup feta cheese
1/2 cup chopped walnuts (toasted or raw)

Dressing
3 Tbsp lime juice (about 1-2 limes)
2-3 Tbsp olive oil (use less if you want fewer calories)
1/2 tsp salt
1/2 tsp black pepper

Chill watermelon until very cold. When ready to serve, place all ingredients except the mint, feta and walnuts into a large serving bowl.

Toss salad with about half the dressing to start. You just want to lightly coat the ingredients with the dressing. Top with the mint, feta and walnuts and toss slightly, but keeping them mostly on the top. Serve with leftover dressing or save the dressing for another day.

This salad can become very watery, so don't assemble this until right before you want to sit down to eat it. You can also leave out the arugula or substitute spinach for the arugula.

Another variation is to add some chilled quinoa and some grilled chicken strips to make this a main-dish salad.

Tastes very refreshing and summery. The mint really sends this dish over the top, so don't skip it!

(Nathaniel didn't really care for this, but the rest of us thought it was refreshing and delicious!).

Masoor Dal (Curry Red Lentil Stew)

Very flavorful and spicy, I tried this for the first time with red lentils I found in the bulk department of the grocery store. Don't substitute other lentils for this as the red lentils cook up creamy and are much smaller in size than regular green or brown lentils. They also look amazing with the rich colors you get from making your own curry spice blend. The sweet potatoes add a touch of sweetness and nice rich orange/red color as well.

If you don't like spicy hot, cut back on the chili pepper by at least half if not more.This is a wonderful dish to make on a cold, rainy or snowy day. It only takes about 30 minutes to make and less than 5 minutes of prep time. As the onions and sweet potatoes are cooking, measure out the spices in a small dish so you can just add them all at once. Breathe in the aromas from cooking the spices. I'm convinced even that will make you feel healthy! :)

2 Tbsp coconut oil
1 cup finely chopped onion
3 cups (about 12-15 oz) small dice sweet potatoes, peeled (I used organic garnet)
1 Tbsp (heaping) minced fresh ginger
2 large cloves minced garlic
1 Thai red chili OR 1 1/2 tsp ground Thai Chili pepper or cayenne pepper
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp ground corriander
1 tsp ground cumin
2 tsp ground turmeric (can use fresh if you want, finely diced)
1 tsp ground ginger
1 tsp Penzey's Sweet Curry powder
1/2 tsp Penzey's Hot Curry powder
A pinch of both ground cloves and ground cinnamon
1 cup canned diced tomatoes or 2 plum tomatoes diced
1 1/2 cups red lentils, rinsed well
4 cups liquid (chicken, vegetable broth or water)
1 tsp salt
Lemon juice (about 2-3 tsp)
1/4 cup fresh cilantro
shredded unsweetened coconut
Mango-ginger chutney

In a large pot, melt oil and saute' onion, sweet potato, ginger and garlic until onion is soft and a bit caramelized (about 5 minutes). Add the mustard and cumin seeds and saute' until fragrant and mustard seeds start to pop. Add the rest of the spices and saute and blend until a nice color appears and you can smell the deliciousness coming from the pan. Be sure not to burn spices, so stir frequently to coat the sweet potato and onions.

Add the tomatoes and scrap any brown bits from the bottom of the pan. Then add the liquid and the lentils. Stir well and bring to a boil. Turn to a simmer and cook uncovered for about 20 minutes. You can also cover it, but lift cover several times to stir and to make sure the lentils don't stick to the bottom of the pan. Keep an eye on it, as it will thicken. Add salt to taste (I added about 1 tsp). Continue to cook until stew is thick and lentils are soft. It will take about 25-30 minutes total. Cover it and turn off heat once it is thick and lentils are soft to keep it warm. Mash up the potatoes and lentils a bit if they are a little chunky to make this more of an amalgamated dish.

Serve with a sprinkle of cilantro, coconut and a small spoonful of chutney on the side. You can eat this with warm naan, basmati rice or without any additional starch. It can be served as a main dish or as a side dish to any meat or fish you might want with it. Very flavorful and spicy. If you don't like spicy hot, cut back on the chili pepper by at least half if not more.

Makes 4 dinner sized servings. Each serving is about 480 calories. If you serve as a side dish, this will serve 8 at 240 calories.It is loaded with potassium, fiber, protein, vitamin A and iron. You can cut down on fat by using half the coconut oil and trimming 30 calories per serving.

Note: You can also stir in 1/2 cup of coconut milk at the end to make it more creamy. I didn't do this, but I might try it that way next time.

Harissa Sweet Potatoes

2 pounds (about 4) sweet potatoes (I used organic Garnet)
2 heaping tablespoons harissa (I used Trader Joe's brand)
2 Tbsp olive oil
Salt
Pepper
Juice from a half lemon

Cut sweet potatoes into chunks about an 3/4-1 inch with peel (you can also peel them if you prefer). Place in a large mixing bowl. Add the olive oil and harissa and mix well so each chunk is coated well.

Spray a large baking dish with a 1 inch height with cooling spray (I use pampered chef stoneware). Place sweet potatoes in a single layer on pan and generously salt and pepper the tops.

Bake at 425 degrees for about 25 minutes, flipping potatoes at least once. Potatoes should be brown and crispy, but not burned and soft in the inside when done.

Squeeze juice over the top of the potatoes and enjoy.

These are spicy, so use less harissa if you don't care for spice. The harissa mixed with the sweetness of the potatoes makes these a tasty balanced side dish with just about anything. I've made them with burgers, chicken, and they would be delicious with lamb (if you like lamb).