Showing posts from January, 2018


photos by   Ashleigh Amoroso Have I said that I *might* be somewhat dependent on sweet potatoes? Yes? Indeed, luckily it's a propensity I'm not the scarcest piece embarrassed about, since sweet potatoes are packed with vitamins A, C, and B6, in addition to fiber and potassium, and they are a standout amongst the most delightful nourishments on the whole planet. My affection for them gets somewhat insane, I'll concede… any other individual? If it's not too much trouble say it's not simply me. photos by   Ashleigh Amoroso I initially found the ponder of crushed flame broiled sweet potatoes when I was attempting to build up a sweet potato formula for our Thanksgiving supper that wouldn't require significant kitchen land just before the feast. You realize that time to take care of business when everybody's battling about a stove burner or broiler rack, and pureed potatoes, broccoli goulash, and stuffing are being jarred as one

Turkey Kefta with Sweet Onion and Raisin Sauce

Meatballs take on a Moroccan twist when simmered on a bed of sweet onions lightly flavored with a unique combination of spices. In Morocco, the word kefta refers to ground meat-usually turkey, beef, or lamb. Serve with rice or couscous. Yield: 4 servings (serving size: 5 meatballs, 1/2 cup onion mixture, and 1 tablespoon almonds) Ingredients: 4 cups thinly vertically sliced Vidalia or other sweet onion 1/2 cup raisins 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon Ras el Hanout 1 (14-ounce) can fat-free, less-sodium chicken broth 1/2 cup finely chopped fresh parsley 1/4 cup dry breadcrumbs 1 teaspoon salt 1/2 teaspoon Ras el Hanout 1/2 teaspoon freshly ground black pepper 1 egg, lightly beaten 1 1/4 pounds ground turkey breast 1/4 cup slivered almonds, toasted Preparation: Combine first 6 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, sti