I am feeling so much better this week. I don’t know if I was trying to make up for lost time, but I suddenly have a huge back log of recipes I want to share! I’m at the point where I can be a bit choosy about what I want to feature, and almost everything else is being stored for possible future use in a fun new app I found for iOS7 called “Cook”
As far as I can tell, this app only works with the new operating system and it’s only for Apple products at the moment (Sorry, Android!). This app allows you to document and share your recipes with friends, and it’s beautifully formatted as a virtual cookbook.
In mine, I’ve included several of my favorite recipes from the blog, along with a few others I’ve been playing with. Anyone who knows the name of your cookbook can keep up to date with recipes that you add! This is perfect for sharing family recipes. You can even take pictures as you’re making the dishes and immediately upload it to the recipe.
I’m in love with the clean formatting and how easy it is to trade recipes with others. My mom and I have been going back and forth and we’re both hooked. It’s free to download and use, so if you have iOS7, give it a try!
One of the recipes I’ve recently added is a Fall/Winter time favorite for Anden and I.
Super-Stuffed Sweet Potatoes
This baby will fill you up for practically pennies and is a meal in itself. The priciest topping, the pomegranate arils, is even more affordable if you buy a whole pomegranate and harvest the little jewels yourself. In season, you can get a pomegranate for around $2.50, and this recipe calls for one quarter of that. The rest of the seeds can be stored in a ziploc bag in the fridge for over a week and you just use them as needed.
I love all of the contrast in this dish. The soft sweet potato with the crunch of the kale and sweet burst of the pomegranate are to die for, and it’s an eye-popping array of colors. This meal is perfect with a cup of hot apple cider on a cool night.
2 large sweet potatoes (about 1 1/2 lbs each)
1 bunch of curly variety kale (such as Red Russian)
1, 15 oz can white beans (such as Great Northern or Cannelini), drained and rinsed
2 tbsp butter
2x 1/4 cup pomegranate arils
Olive oil for drizzling
Salt to taste
Greek yogurt, for serving.
Pre-heat the oven to 425. Scrub the sweet potatoes, dry them, and poke several times with a fork to vent. Rub each sweet potato with just enough olive oil to coat, and sprinkle with salt. Place the sweet potatoes directly on the wire rack in your oven, with a cookie sheet or aluminum foil below to catch any drippings. Bake for 45-60 minutes, or until it feels soft all the way through when poked with a knife.
If you’re peeling your own pomegranate, you’ll need a paring knife and a bowl of water.
Use the paring knife to score the pomegranate into quarters. You only want to cut through the thick skin, so you shouldn’t cut more than 1/4″ deep. Carefully pull the pomegranate apart over the bowl of water, allowing the arils to drop in.
Using the pad of your thumb, gently nudge out the arils into the bowl of water. If you keep the pomegranate partially submerged during this process, you avoid any splatters from burst arils and it allows you to cleanly sort the seeds from the thin membrane. When you’re done, all the arils should sink to the bottom, while any connective tissue floats on the top.
Just drain the arils and you’re ready to go. To prepare the kale, remove the woody stem by folding the leaf in half and carefully tearing out the back bone.
Tear each leaf into small pieces and place into a large wok. On high heat, toss the leaves around with a wooden spoon until they are bright green and wilted slightly. Add 1/4 cup of water to steam them until soft. Remove from the heat and set aside in a separate bowl. In the same wok, splash a half tablespoon of olive oil and add the rinsed beans. If you have a gas burner, turn it on to the lowest setting to warm the beans. If you have an electric range, place it on the burner you used to steam the kale. Leave the burner OFF, but let the beans warm on the coils as they cool.
Once the sweet potatoes are done baking, place them in a large bowl, slice in half lengthwise, and mash with 1 tablespoon of butter each, and add some salt to taste.
Now for the assembly. Divide the steamed kale and beans between the two sweet potatoes. Drizzle a little bit of olive oil over each, then top each potato with 1/4 cup pomegranate arils. Serve with a dollop of Greek yogurt to taste.
Coming up this weekend, I have a few fig recipes I can’t wait to share! I even have a story about how I bought them in bulk and my adventures finding dry ice. More on that in just a few days!