Hello my friends! Has anyone been joining in on our weekly cooking challenge? Basically, every Tuesday night Matt and I have been alternating cooking duties, and whoever’s turn it is has to make something new (to us) and creative. It’s been a fun way to get ourselves to try new recipes and mix things up!
This week was my turn!
I was in the mood for something vegetarian and we had some greens and sweet potatoes on hand to use up, so I did a quick Google search for “sweet potato greens recipe” and stumbled across this recipe for Curried Sweet Potatoes with Chard and Chickpeas. I had pretty much everything we needed already – perfect!
The recipe was easy to follow and pretty simple – my type of recipe. The only modifications I made were using fresh tomatoes instead of canned and I left out the scallions and raisins since we didn’t have any.
Putting it all together… love that it was a one pot meal.
Et voila! That was easy. Tasty, too!
Matt gave this dinner two thumbs up, too! It reminded me of a cross between my Sweet Potato Lentil Chili, Sweet Potato & Lentil Coconut Curry, and BBQ Chickpeas with Sweet Potato & Bok Choy. Yum – I need to make all of those again, too!
Even better was that it made about 4 servings worth, so I split the last two up into freezer bags and froze the rest for later. Love having easy meals waiting in the freezer when needed.
As for Matt’s cooking challenge night, last week he decided to go for an all-out veggie extravaganza!
We had a ton of random veggies on hand from From the Farmer (click on that post for a review/coupon code for the service), so Matt decided to get creative in using some up.
First, we had to figure out what to do with these weird looking things, which are sunchokes! Ever heard of them/tried them? They look like a more knobby ginger!
Matt ended up roasting them in a little olive oil and garlic and then we ate the insides (next time we’d peel them first – live and learn!) – they were kind of like potatoes in texture/flavor. Fun!
As for our main course, the feature was spaghetti squash!
Matt sautéed a ton of veggies in a pan with garlic and oil and a ton of other seasonings:
And then added the already cooked squash in.
Yum! The spaghetti squash/veggie explosion was delicious – kind of like a sauce-less pasta dish! Great flavor. And those are the sunchokes on the side!
Props to Matt for his creativity. We also enjoyed some wine while he cooked – this Cabernet Sauvignon from local vineyard Barboursville. A client gifted this to me awhile ago – we really liked it!
What fun new recipes have you tried lately?