I hope you had a lovely Valentine’s Day and are in the midst of enjoying this long President’s Day weekend.
It’s a leisurely Sunday in our home; and it’s another sweet potato recipe this week. Well, this isn’t just another sweet potato recipe in our home. It’s one of our mainstays, lighter and healthier sweet potato casserole. I don’t know why I haven’t done more posts on sweet potatoes. They are as much a staple in our home as brown rice. And if you are a regular visitor to this site, you know how much we love rice around here.
We roast a whole bunch of sweet potatoes on the weekend and have them throughout the week. They are so delicious piping hot right out of the oven. And they are just as delicious cold right out of the fridge. I just love the wonderfully complex sweet flavor of these root vegetables. And despite their complex deep sweet flavor, they are so easy to pair with other spices and ingredients. That’s why sweet potatoes are easily one of my favorite things to eat and cook.
This simple sweet potato casserole is probably my husband’s favorite sweet potato dish. If he could, he would have it everyday – for every meal. This sweet potato casserole is super healthy for you, but it tastes like a decadently rich dessert. But guess what? It’s dairy-free, gluten-free, paleo-friendly, not to mention kid-friendly. Just go easy on the ginger if you are making this for kids. They’ll think it’s dessert and ask for seconds. This is SO SO delicious!
I cook a lot of stews, like this skinny sweet potato and bean chili, over the colder months. I love dishes that are rich, hearty, and piping hot when it’s cold outside. But that’s not the only reason why I cook them often. It’s also because I can reheat and enjoy them again and again. Luckily, stews reheat wonderfully and taste even better the second (or third) time around when the flavors have had a chance to percolate and meld together over a longer period of time. To be honest, that’s the main reason I make this skinny sweet potato and bean chili. It’s delicious from the get-go, but it’s even better reheated.
This versatile stock can be used for most Korean soups and stews. And the beef can be shredded or cut and used in soups, sauces, sandwiches, and even as banchan on its own. If you want to eat it as banchan, just mix it with a splash of tamari, dark sesame oil, toasted sesame seeds, chopped green onion, pinch of salt, and a generous amount of freshly ground black pepper. Enjoy!
Happy (Lunar) New Year everyone! I hope this post finds everyone happy and well.
In a Korean home, a new year celebration always involves tteokguk or manduguk. When I was little, I was told that I couldn’t become a year older if I didn’t consume a bowl of tteok guk on New Year’s Day. Although that sounds like a nice proposition at this point in my life, I couldn’t wait to get older back then. But one thing has stayed constant. I still don’t need any excuses to devour a bowl of tteokguk. It’s one of my favorite cold-weather soups.