BAKED SESAME POTATOES
Make and share this Baked Sesame Potatoes recipe from Food.com.
Provided by Dreamer in Ontario
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Scrub potatoes and cut in half.
- Rub with sesame oil then sprinkle generously with coarsely ground black pepper and salt.
- Bake on a baking sheet until tender, turning partway through (about 45 minutes).
Nutrition Facts : Calories 194.1, Fat 3.6, SaturatedFat 0.5, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
SPICY QUINOA WITH SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
- Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.
Nutrition Facts : Calories 291 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 399 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 9 grams, Sugar 4.5 grams
BARBECUE SESAME SWEET POTATOES
Serve these glazed sweet potatoes as a side dish at a barbecue, or turn them into a summer salad by tossing through handfuls of rocket or watercress
Provided by Tom Kerridge
Categories Side dish, Vegetable
Time 1h10m
Number Of Ingredients 11
Steps:
- Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side or heat an oven to 180C/160C fan/gas 4. Arrange the sweet potatoes on a large tray and drizzle with 1 tbsp of the vegetable oil, season and toss. Cook on the barbecue or in the oven for 25 mins until charred and softened.
- Meanwhile, whisk the remaining oils, ginger, garlic, soy and lime juice. Baste the potatoes with some of the sauce and return to the barbecue for another 30-40 mins, basting as they cook. Once the potatoes are glazed and sticky, remove and sprinkle on the sesame seeds and peanuts, and leave to cool slightly. Remove the wedges from the tray and pop into a salad bowl. Sprinkle over the chilli and spring onions and serve.
Nutrition Facts : Calories 346 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 27 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
MASHED POTATOES WITH GREEN ONIONS
This special version of mashed potatoes is called "champ" by the Irish- decadent is what I'd call these! These go great with Recipe #54616 and is originally from a 1995 Bon Appetit.
Provided by Leslie in Texas
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook potatoes in a large pot of boiling salted water until tender; drain and return to pot.
- Cook over low heat until any water from potatoes evaporates.
- Place a kitchen towel across the top of pot, cover pot with lid and remove from heat; let stand 10 minutes.
- Mash hot potatoes in pot; set aside.
- Butter large serving bowl.
- Bring milk to simmer in medium saucepan.
- Add chopped green onion and simmer 5 minutes.
- Add milk mixture and half of melted butter to mashed potatoes and mix well; season to taste with salt and pepper.
- Spoon potatoes into prepared serving bowl; using back of spoon, make a well in center of potatoes.
- Pour remaining butter into well and serve.
SESAME ONION POTATOES
Quick, easy, delicious and a family pleaser! I made this one up when I discovered I'd accidentally purchased a can of potatoes. Love it with fresh Idaho, New and purple potatoes, too!
Provided by Jellyqueen
Categories Potato
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat sesame oil in large frypan on a low flame.
- Add a few dashes of soy sauce; onion soup mix and stir.
- Evenly distribute mixture in the bottom of the pan.
- Slice potatoes into 1/4-inch slices, rinse and place flat in frypan.
- Sprinkle the rest of the onion soup mix on top of the potatoes and add pepper and garlic powder.
- Cover and let sit for approximately 5 minutes.
- Add a few dashes of soy sauce and using a spatula, gently lift and stir potatoes to mix seasonings.
- Remove from heat and cover for approximately 2 minutes.
- Serve hot.
- Notes: If you use raw potatoes, cooking time will be longer.
- The desired texture for the potatoes is fork tender.
- You can filter the onion soup mix by shaking it in a strainer to separate dehydrated onion from the powder.
- This way you can control the amount of seasonings you desire to add to your rice, sauces, onion dip, etc.
- To reduce sodium, use a ratio of 1 tablespoon of onion soup mix and 1 teaspoon of onion powder.
- Try this recipe with fresh baby spinach leaves added in Step 4.
Nutrition Facts : Calories 284.2, Fat 13.8, SaturatedFat 2, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
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- Start by partially cooking the Little potatoes in a microwave-safe container with a lid and a tablespoon of salted water for approximately 3 to 5 minutes. Drain and allow to cool.
- While the potatoes cool, melt the butter in a suitable sized roasting pan over medium heat and then add the ginger, garlic, soy sauce, and teriyaki sauce.
- Transfer the potatoes and extra sauce onto a roasting sheet and roast in a 400 °F to 410 °F oven for approximately 30 minutes, or until golden. Stir 2 to 3 times during cooking.
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