Monday, January 18, 2010

Dijon-Roasted Potatoes PLUS Sweet Potato and Chickpea Puree: Two Recipes for the Price of One

Today on Serious Eats: Bulgur Wheat Salad with Avocado, Raisins, and Almonds. You will still feel full for three months after eating it. In a good way.

When it comes to white starches like pasta, rice, bread, and potatoes, I’m a bit like Gollum from Lord of the Rings. I’ll hoard it, possibly kill for it, and occasionally beat up Elijah Wood just to be in its vicinity. Somewhere, I like to think there exists a 60-minute VHS tape of me scurrying away from the buffet table at a family event. I’m cradling plates of spaghetti to my bosom, angrily hissing “The pasta is THE PRECIOUS!” over and over until I’m disowned.

But … what was I talking about? Oh yeah – starches. I like ‘em. Maybe too much. Subsequently, I’m attempting to A) cut back, and B) be more creative with what I do make. I have a feeling this will involve a lot of bizarre grains and unorthodox purees, but this is okay. After all, what is Brooklyn, if not home for the bizarre and unorthodox? (He agrees.)

Today, both recipes - Dijon-Roasted Potatoes and Sweet Potato and Chickpea Puree – are excellent departures from the norm. The first dish, adapted from Weight Watchers, is a sophisticated alternative to plain ol’ oven fries and baked spuds. The recipe asks you to coat small red potatoes in a tangy, savory marinade, and then roast them to tender-on-the-inside, crispy-on-the-outside perfection. The result goes beautifully with frittatas or lean meats, and can be served with barbecue sauce or ketchup. Gollum would approve.

The second recipe comes from O Magazine, which I adore, despite being a childless, apartment-dwelling cynic. (Harrumph!) Many people accuse Oprah of many terrible things (like thoughtful discussion and creative empowerment), but the woman can produce a dang magazine. It’s nice to read a lady-oriented publication that doesn’t begin with the assumption we’re morons.

Tangent aside, the Sweet Potato and Chickpea Puree is sweet and savory, and another solid pairing for lean meat and produce. A little tahini could even turn it into more of a hummus-esque concoction, so go nuts with the experimentation.

(To know: the original recipe called for 1/2 cup of olive oil, which seemed Smeagol-level insane. So, using a trick from a pesto recipe, I subbed out half the olive oil for fat-free chicken broth. For comparison, I made the full-fat version as well. The Husband-Elect and I both agreed: the chicken broth adaptation was far superior. Sweet.)

That said, how’s everyone doing with resolutions so far? Any fun ideas for white starch substitutions? I’d love to hear, and the comment section is THE PRECIOUS. Er … I mean “open.”

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If you like these recipes, you might also like:
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Dijon-Roasted Potatoes
Serves 3 or 4
Adapted from Weight Watchers.



2 tablespoons Dijon mustard (like Grey Poupon)
1 teaspoon olive oil
3/4 teaspoon sweet paprika
1/4 teaspoon dried thyme, crushed in your hands
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1-1/2 pounds small (3-inch) red potatoes, cut into eighths

1) Preheat oven to 425°F. Line a baking sheet with tin foil and spray with cooking spray.

2) In a large bowl, whisk mustard, olive oil, paprika, thyme, salt, and pepper together. Add potatoes and stir until well-coated. Spread across baking sheet in a single layer. Roast 15 minutes. Remove and stir. Drop oven heat to 350°F. Roast for 20-25 more minutes, or until potatoes are cooked through. Serve.

NOTE: The Dijon is pretty subtle here. You can double the coating if you want a more assertive flavor.
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Sweet Potato and Chickpea Puree
Serves 6-8 (makes around 2 cups).
Adapted from Oprah Magazine.



1 medium sweet potato (about 14 ounces), scrubbed
1 can (15 ounces) chickpeas, drained and rinsed
1 small clove garlic
1 teaspoon salt
1/4 cup fat-free chicken broth
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Hot sauce (optional)

1) Preheat oven to 425°F.

2) Prick sweet potato all over with a fork. Roast about 45 to 50 minutes, or until potato can be easily run through with a knife. Set aside to cool. Once cool enough to handle, remove flesh from skin. (It should slip right out.)

3) In a food processor, combine chickpeas, garlic, salt, sweet potato, and a little chicken broth. Get it going, and slowly add olive oil as it’s running. When olive oil runs out, slowly add the rest of the chicken broth.

4) Pour into a bowl. Salt and pepper to taste, and add a little hot sauce if you’re in the mood.

According to O Magazine: “Store any leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil."

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Approximate Calories, Fat, Fiber and Price for Potatoes
141 calories, 1.4 g fat, 3.1 g fiber, $0.71

Approximate Calories, Fat, Fiber and Price for Puree
221 calories, 9.9 g fat, 5.1 g fiber, $0.33

Calculations (Potatoes)
2 tablespoons Dijon mustard (like Grey Poupon): 30 calories, 0 g fat, 0 g fiber, $0.27
1 teaspoon olive oil: 39 calories, 4.5 g fat, 0 g fiber, $0.12
3/4 teaspoon sweet paprika: 4 calories, 0.2 g fat, 0.6 g fiber, $0.03
1/4 teaspoon dried thyme, crushed in your hands: 1 calorie, 0 g fat, 0.1 g fiber, $0.03
1/2 teaspoon table salt: negligible calories, fat, and fiber, $0.01
1/4 teaspoon ground black pepper: negligible calories, fat, and fiber, $0.01
1-1/2 pounds small (3-inch) red potatoes: 490 calories, 0.7 g fat, 11.6 g fiber, $2.35
TOTAL: 564 calories, 5.4 g fat, 12.3 g fiber, $2.82
PER SERVING (TOTAL/4): 141 calories, 1.4 g fat, 3.1 g fiber, $0.71

Calculations (Puree)
1 medium sweet potato (about 14 ounces): 341 calories, 0.4 g fat, 11.9 g fiber, $0.69
1 can (15 ounces) chickpeas, drained: 500 calories, 4.6 g fat, 18.5 g fiber, $0.66
1 small clove garlic: 4 calories, 0 g fat, 0.1 g fiber, $0.05
1 teaspoon salt: negligible calories, fat, and fiber, $0.01
1/4 cup fat-free chicken broth: 4 calories, 0.3 g fat, 0 g fiber, $0.10
1/4 cup extra-virgin olive oil: 477 calories, 54 g fat, 0 g fiber, $0.46
Kosher salt and freshly ground black pepper: negligible calories, fat, and fiber, $0.03
TOTAL: 1326 calories, 59.3 g fat, 30.5 g fiber, $2.00
PER SERVING (TOTAL/6): 221 calories, 9.9 g fat, 5.1 g fiber, $0.33

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12 comments:

Summerlin said...

Awesome! I'm on the same path, and trying to cut back on sugar. So far I've been coping with lots of quinoa salad, green smoothies with almond milk, and french toast made from a touch of leftover eggnog, egg whites, whole wheat uber-fiber bread, and a new concoction I call gingersnap oatmeal. That's worked great except for the pint of Ben and Jerry's Cinnamon Bun that mysteriously vanished between the hours of 10 p.m. Saturday and 4 p.m. Sunday. If the KitschenBitsch blog can get back up and running, I'll share the recipes! xoxo

Kristen said...

Summerlin! Hey there! So good to hear from you, and I'm intrigued by gingersnap oatmeal.

Harper said...

Back in the States, I had switched to barley from rice. It takes a little longer than brown rice to cook, and serves approximately the same function. I also started using oat flour instead of wheat, which produces a much smoother batter/dough than whole wheat flour (which I had used exclusively for years--even in cakes!). I'm also a huge fan of lentils.

brannyboilsover said...

This blog post just changed my dinner plans! Thanks for the delicious recipes. Off to make those potatoes...

Susan Hagen said...

This Wheat berry Waldorf salad from Whole Foods is great. I improvise freely on the basic recipe, preferring dried cranberries to pecans and sometimes adding cubed chicken for a main dish.
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=672

Lisa S. said...

Had the potatoes last night. They turned out perfectly season, crispy outside, tender inside.

Maja said...

Love O Magazine, the only women's magazine I'll read. Been eating a lot of polenta lately. Just like quinoa, I find it too plain on its own but spicy, salty or crunchy additions make it much tastier.

Mother Rimmy said...

Tips for Delicious and Healthy Cooking was kind enough to bestow the Kreativ Blogger award to me, and I’d like to pass it along to you. You have a terrific blog that I’d like others to know about.

http://motherrimmy.com/wordpress/?p=4217

Kris said...

Thank you very much, Mother Rimmy! It's greatly appreciated.

mark e said...

I'm new to the blog. Just found it tonight. And I'm confused by something in this recipe. Obviously, it is easy to ignore the ingredient in question in favor of something else. But I'm curious. Is it an oversight or a common practice around these parts that your recipe calls for chicken broth while also being labeled vegetarian and vegan? I'm just wondering how loose or tight you might be with the labels used here. Thanks.

Kris said...

Mark, that's a great question. We're actually pretty strict with our labels around here; a recipe with honey is never labeled "vegan," and a recipe with Worcestershire sauce wouldn't be considered vegetarian.

However, I do assume that most vegetarians know that veggie broth can be substituted for chicken broth in almost all recipes. (The veg-heads I know are pretty used to doing this.) If I'm wrong, I apologize, and I have some re-labeling to do.

Incidentally, this recipe is labeled vegetarian/vegan because of the potatoes, though one could certainly switch the broths in the puree.

Thanks for the question, and welcome to the site.

Stephanie said...

Sweet potato and chickpea I bet that is a delicious combo, especially with a good dash of hot sauce. mmmmm.