I woke up one morning a few weeks ago craving sweet potatoes and kale. It just felt like the perfect fall veggie combo and even though it may seem like all I eat around here in the fall are pumpkiny baked goods, I do in fact still eat vegetables (well, vegetables that aren’t baked up with sugar and butter). We drove out to my favorite organic farm in the area and picked up what we needed and headed home to cook. It’s (relatively) healthy and easy and I loved it so much that I couldn’t wait to make it again.
I already had an idea of what I wanted, but turned to the web for recipe ideas nonetheless and was intrigued by this recipe on Whole Living. I have to admit, I was really kind of thrown off by the tomatoes. Tomatoes and sweet potatoes? It seemed weird to me. Now that I think of it though, I’ve seen stews with both tomatoes and sweet potatoes, but at the time, all I could think was that the tomatoes were going to overpower the earthy fall flavors I was going for. Joseph wasn’t nearly as perturbed and said we should just give it a try. And I’m so glad we did! The flavors work perfectly with each other and the tomatoes infuse a lush juiciness to the pasta while the acidity balances out the starch from the pasta and sweet potatoes.
Have you ever gone to dinner at someone’s house and before they serve you the food they say, “Uh, I hope you like garlic,” with just the slightest touch of hesitation? Like garlic? Are you kidding? I can’t get enough!
Now, to be fair, I have on occasion turned down an everything bagel because I was afraid of starting the day off with garlic breath, but by lunch, it’s all over. You might just want to sit on the other side of the conference room if I have a meeting with you in the afternoon.
And of course there’s garlic and then there’s roasted garlic. Don’t you just love restaurants that serve roasted garlic with thick, crusty bread to smear it on. Well, if you like that, you’ll love this pasta dish. The lemon adds a nice tang to the sweet, rich flavor from the roasted tomatoes and garlic, while the beans add both protein and a nice flavor and texture, and the basil adds a nice earthy sweetness to top it all off.
I get so carried away sometimes with finding new recipes and cooking that I forget to actually blog about the things I cook! Case in point, I was on the phone with my sister yesterday and she said that as soon as I’m back on my feet she’d love to see a risotto recipe on Pixelated Crumb. As soon as she said it, I realized that we had in fact made one and had photographed it and everything, but I’d never actually gotten around to posting it. Which is a shame because it’s really good!
When I went back to find the photos, I found several other recipes that I haven’t posted yet. Recipes that are really, really good, but I just forgot that I hadn’t posted yet! The good news for all of you is that I’m laid up recovering from knee surgery, so I have plenty of time to revisit them, starting with the risotto.
Running out of Thanksgiving leftovers? Trying to squeeze in some healthy food to make up for all that pie and stuffing? Well, look no further than this lightened up version of mac n’ cheese.
I should tell you up front that this mac n’ cheese is not going to be the same as the ooey gooey traditional stuff overflowing with cheese. But neither is it a sad pile of flavorless, plasticy macaroni. It’s actually one of my favorite dishes because it it satisfies my craving for mac n’ cheese without making me feel guilty. What’s the secret? Pureed winter squash. But don’t worry, there’s still cheese — real cheese — but now you’re also getting veggies in your mac n’ cheese! Can’t you just feel your reservations melt away?