This is from The Curry Book by Nancie McDermott. I think that both parts could be made separately, too  — I might just make the sweet potatoes sometime, since they are so good. They are really good separately and they’re really good together, is what I’m saying. Also this makes a LOT, but I’m not really sure how to cut down on the kale thing.

Ingredients

• 3 large sweet potatoes (maybe 1.5 pounds?)
• 1 bunch of kale (I think any leafy green would work in this recipe)
• 2 cups of water

Sweet Potato Toss

• 2  TBSP minced garlic
• 2  TBSP curry powder
• 1/2 tsp crushed red pepper (or sriracha)
• 1/4 cup soy sauce [NOTE: use gluten-free soy sauce to make this recipe gluten free]
• 2 TBSP olive oil
• 1 tsp salt
• 1/2 tsp pepper

Kale Dressing

• 4 TBSP rice vinegar
• 2 TBSP honey (I might use less next time)
• 1TBSP balsamic vinegar (optional)
• 1 tsp crushed red pepper (or sriracha)

Instructions

• Preheat the oven to 400 degrees Fahrenheit.
• Grease a 9×13 pan or a baking sheet.
• Mix the ingredients for the sweet potato toss in a large bowl.
• Peel the sweet potatoes and cut them into 1/2-thick pieces.
• Put the sweet potatoes in the bowl of sweet potato toss and toss them until they’re coated.
• Put the sweet potatoes in the 9×13 pan and put the pan in the oven.
• Bake for 45 minutes or until they’re soft and browned on the edges.
• While the sweet potatoes are baking, wash the kale, cut it into 1/2-inch thick strips, and put it in a large bowl.
• After the sweet potatoes have come out of the oven, boil the two cups of water.
• Pour the boiling water over the kale.
• Toss the kale with tongs or two spoons until it is bright green and wilted.
• Drain the kale in a colander. Put the kale in a bowl large enough to hold the kale AND the sweetpotatoes.
• Make the dressing, pour it over the kale, and toss until the kale is coated.
• Add the sweet potatoes and toss until everything is mixed.
• Serve warm, at room temperature, or cold.

Additional note: this was pretty spicy. If you want it less spicy,use les chilis.

There is now a list of tags in the right sidebar (cleverly hidden under “tags”) and each post displays the tags used to classify it. Enjoy. 🙂

I’ve added a feed on LiveJournal for this blog called ourrecipes_rss.  If you add that to your friends list, you should be able to get notifications of new posts there.  (If you want to add this to another RSS reader, the URL is feed://recipes.ambienautica.com/?feed=rss2 .)

I’ve added the veggie, vegan and GF tags and used them where appropriate on the last post, but as you’ll note it doesn’t show them or show “tags” on the right bar.  I have to head out in a short while, so I won’t get a chance to look at it just yet, but maybe Erin can use her WordPress-fu to add that to this theme, or we could find another food-focused theme that has better tag support?  It’d be handy to be able to find all the veggie mains or gluten-free desserts.

Serves: 4
Prep Time: 10 min
Cooking Time: 15 min

• 560 g can black beans
• 450 ml can coconut milk
• 250 ml can green peas
• 450 ml stock (I used veggie, original recipe called for chicken)
• 1 tbsp fresh lime juice
• 1/2 tbsp cumin
• 1/2 tbsp cayenne pepper
• 1 head fresh garlic, minced
• 1 white onion, chopped
• 1/2 bunch cilantro, finely chopped
• 250 g portobello mushrooms, chopped
• 1-2 tbsp oil

Reserve 1 cup of black beans for later.  Add remaining black beans, coconut milk, peas, stock, cumin, garlic and cayenne to medium-large sauce pan.  Bring to a boil, then simmer for ten minutes.

While simmering, sautee mushrooms and onions until soft, then set aside.

Place heated mixture in blender and puree until smooth.

Pour back into pot and add remaining ingredients (rest of beans, sauteed mushrooms and onions, cilantro, lime juice).  Stir until mixed.

Let stand for a few minutes, then serve.

(Goes well with buttered bread if you’re not trying to keep it gluten-free or vegan.)

• 2 sticks butter
• 2 cups brown sugar
• 2 eggs
• 1.5 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 bag toffee chips
• 1 tsp vanilla
• stuff to grease pan

Pre-heat oven to 350 deg and grease a 9″ x 13″ pan.

Melt the butter in a large microwave-safe bowl.

Stir in the sugar and let it sit for about 5 minutes.

Add the eggs and vanilla; stir until well-combined.

Add the flour, baking powder and salt, stir until well-combined.

Add the toffee chips and stir in.

Pour into greased pan and bake for 20 minutes.  See if a knife stabbed in the middle comes out clean.  If not, bake for 8-10 more minutes.  Top will be shiny, edges will pull away from sides.

Cool before serving.

You probably received a new user notification in your e-mail.  Hopefully you didn’t just junk it!  (I guess not if you’re reading this.)  I was sitting around with these two recipes in my pocket wondering where I should store them.  I have a recipes folder on the file server and a recipes folder in my e-mail, and a “my recipe box” on allrecipes and, and, and.  Oh, and thats not to mention the binders and piles of paper in the kitchen.

The problem is that I use the recipes in a wide variety of locations, and most of those aren’t available everywhere.  The ones that are are often only available to *me* everywhere.

It occurred to me that if I made a recipes blog that we could all post to and I made us all admins so that we could all add categories and tags, it might be beneficial to us all.

I’ll start off with a couple of recipes.  I may not always be good at judging what is and isn’t gluten-free, so if people want to edit my posts to add the GF tag if they look gluten-free, feel free.

Oh, and for sure let me know what you think!