Sweet Potato and Rosemary Penne

Sorry to have been absent so long. Between a pile of pears I've been canning, a touch of nausea and several botched meals (bad kitchen juju these days!), I've had nothing to say, really. But tonight I did not fail in the kitchen, and that makes me smile. I hope you enjoy it!

2-3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 sweet potato, peeled and cubed
1/2 onion, diced
salt to taste
8 ounces penne, cooked according to package directions
1-1 1/2 cups white beans, cooked with a sprig of rosemary (if using canned, ignore the rosemary sprig, of course)
2 cups finely grated parmesan
2 tablespoons lemon juice

Infuse the rosemary in the oil over very low heat for 15 minutes. Add the sweet potatoes (and season it) and increase the heat to medium low. Cook for 15-20 minutes, then add the onions (season again) and cook another 15-20 minutes (until the sweet potato is cooked through). Add the beans and penne and toss lightly, then stir in the lemon and parmesan and heat through. Serves 2.

Comments

  1. Darius T. Williams7:23 AM

    I'm glad you're back - and with a bang. Looks great!

    ReplyDelete
  2. Mari @ Once Upon a Plate11:31 AM

    I hope you're feeling better. ((hugs))

    This looks like such a great combination of flavors and textures! I love rosemary.

    Thank you for sharing the recipe. ~m.

    ReplyDelete

Post a Comment

Popular posts from this blog

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi
Read more

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more