Fiery Sweet Potatoes

RECIPE BANC

Fiery Sweet Potatoes

Although white potatoes often can be used interchangeably with sweet potatoes in many recipes, you would not want to do that here.

Sweet potatoes have that orange hue and subtle sweetness that add an appealing nuance, not to mention the valuable beta-carotene they contain.


Fiery Sweet Potatoes

10-12 Servings

Cooking time: 2 hours


5 pounds sweet potatoes

1 cup coconut milk

1 Tablespoon Thai red curry paste

1/2 cup dark brown sugar

4 Tablespoons unsalted butter

1 teaspoon salt


1. Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about one hour. When cool enough to handle, peel and mash.

2. In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut mixture, half the sugar, half the butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.

3. At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar, and broil until brown and crusty on top, checking often to prevent scorching.


© 1996-2009 Recipe Banc™ / The Garden of Healing® Company. All rights reserved.

Braised Asparagus with Bay and Rosemary

RECIPE BANC

Braised Asparagus

This recipe uses Bay leaf or Bay Laurel (Laurus nobilis) which has been the symbol of glory and reward throughout the ages. Kings, poets, atheletes and war heros have been crowned with laurel to bestow honor.

Use Bay Laurel on this side dish to celebrate victory over solving the dinnertime blues with yet another great-tasting recipe.

This vegetable side takes about 10-15 minutes to prepare on your stovetop.

Bay has a nutmeg-like scent and blends well with the rosemary.

In fact, what makes this dish so special is the use of the Bay which is known as a "liason herb". This means that Bay partners very well with almost any herb, helping the herbs to blend and not fight each other.

Bay leaves originate in Asia but are well adapted to the Mediterranean where they grow profusely. They are commonly used in English and French cooking in a variety of dishes from soups and stews to grilled fish, meat and vegetable side dishes.

The most important thing to remember about using Bay leaf is to remove the leaves from your dish after cooking and before serving.


Braised Asparagus with Bay and Rosemary


2 lbs. fresh asparagus, bottoms trimmed

1 Tablespoon olive oil

1 teaspoon salt

3 sprigs rosemary

3 fresh bay leaves


1. In a large skillet, place the asparagus in a single layer. Combine with olive oil, salt, rosemary, and Bay leaves. Add the 3 T. water and cover and cook over high heat just until the oil and water mixture begins to sizzle.

2. Reduce to medium heat and braise the asparagus, covered, turning them from time to time until the asparagus begins to brown in spots - about 8 to 10 minutes.


© 1996-2009 Recipe Banc™ / The Garden of Healing® Company. All rights reserved.

Shrimp with Bok Choy, Sweet Red Onion, Garlic and Ginger

RECIPE BANC

Shrimp with Bok Choy, Garlic and Ginger
Clean simple entree perfect as a light meal for one or two

By Mark Isaac Thyss
Garden of Healing®

What ingredients could better meld together than sweet red onion with garlic and ginger? These are the basics for this stir-fry of shrimp and bok choy.

If you are a single working guy or girl, this quick light meal can be ready in about 20 minutes. Add more or less bok choy to make this dish more hearty.


Shrimp with Bok Choy, Sweet Red Onion, Garlic and Ginger

1-2 Servings

Cooking time: 20 minutes


2 tablespoons olive oil
1 tablespoon chopped ginger
1 large clove garlic, chopped
1 medium sweet red onion, rough chopped
1 medium head bok choy
12 to 18 large shrimp, peeled, deveined and tails removed
Salt and freshly ground black pepper


1. Heat a dry wok or large skillet over medium-high heat and add olive oil, then garlic and ginger.

2. Add chopped red onion and cook until transluscent melding all flavors.

3. Add shrimp and bok choy slices and cook for about 5 to 7 minutes.

4. Salt and pepper to taste and serve hot.


© 1996-2009 Mark Isaac Thyss/The Garden of Healing® Company. All rights reserved.