Did you know that Jessica Merchant, author of #theprettydish has another cookbook? Seriously Delish was published in 2014. I bought a copy recently from Barnes and Noble. It is also available on Amazon where it has 4.6 stars. The contents (with a super introduction to each) are broken down into Breakfast, Snack Time, Sandwiches & Stuff on Toast (her great sense of humor is also present!), Salads, Soups & Vegetable-Like Things, Tex-Mex, Burgers, Pizza & Everything Else, Stuff to Sip On, Lighten Up, and Celebrations. Her "Introduction" is a great read. She writes that her grandmothers were an influence on her cooking, and how she cooked her way into her husband Eddie's heart. The recipes in the cookbook can all be made in 20-45 minutes. Part of her introduction focuses on what is in her pantry with explanations, great cooking tips, and a few of her favorite things. After reading her introduction, I feel another sense of inspiration for my cooking and this blog. Thank you, Jessica!
The recipe I chose was a savory sweet potato on page 215 of Seriously Delish. I was lucky; there was only one ingredient I did not have on hand to make this recipe. I only had to buy cardamom, and I only needed a pinch! As Jessica mentions in her introduction to the recipe, there are many ways to eat a sweet potato other than with butter, brown sugar, and marshmallows (even though we all love that!) I used the recipe two ways, and as Jessica states, it can be a stand alone side dish as well.
Creamy Spinach & Spiced Chickpea-Stuffed Sweet Potatoes
Serves 2 Time: 65 minutes (because of the sweet potato cooking time)
Ingredients:
2 medium sweet potatoes
2 tablespoons coconut oil
2 garlic cloves
10 ounces fresh spinach
1/3 cup canned coconut milk
1 cup canned chickpeas, rinsed and drained
1/4 teaspoon ground nutmetg
Pinch of ground cardamom
Pinch of cayenne pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
1.. Preheat the oven to 400 degrees F. Poke holes in the sweet potatoes with a fork and place them on a baking sheet. Bake until tender to the touch, 45 to 60 minutes. Remove the sweet potatoes from the oven and allow them to cool slightly on the baking sheet.
2. A few minutes before the sweet potatoes are finished cooking, heat a large skillet over medium-low heat. Add the coconut oil and the garlic and cook for 1 minute, then stir in the spinach. Cook until the spinach wilts, tossing occasionally, about 5 minutes. Increase the heat to medium and add the coconut milk. Bring the mixture to a simmer and cook for 1 to 2 minutes. Reduce the heat to low.
3. In a bowl, combine the chickpeas with the nutmeg, cardamom, and cayenne. Add the chickpeas to the spinach, cooking until the mixture is warmed through. Season with the salt and pepper and stir.
4. Slice the sweet potatoes open through the center. Use a fork to scrape some of the sweet potato flesh loose, just so it's easier to eat. Stuff each potato with the creamy spinach and chickpea mixture.
Not only is this recipe delicious, it is healthy! Win-Win! I had enough left over to put some of the creamy spinach and chickpea mixture over eggs the next morning. Clever me! It was "Seriously Delish", too!
I hope you will consider purchasing Jessica's cookbook, Seriously Delish, if you do not already own it. Again, I receive no compensation for my endorsement of her cookbooks. It is all for the love of good, healthy food!
Next week I'm planning a surprise for all of the readers. I hope all goes as planned. Just a little teaser.
Had to share this! I looked over while I was vacuuming and saw this! Guess Milo doesn't like vacuum cleaner noise!
Have a wonderful week.
#seriouslydelish
#theprettydish
#theprettydishbookclub
#lovinglifeandlivingyeastfree
The recipe I chose was a savory sweet potato on page 215 of Seriously Delish. I was lucky; there was only one ingredient I did not have on hand to make this recipe. I only had to buy cardamom, and I only needed a pinch! As Jessica mentions in her introduction to the recipe, there are many ways to eat a sweet potato other than with butter, brown sugar, and marshmallows (even though we all love that!) I used the recipe two ways, and as Jessica states, it can be a stand alone side dish as well.
Creamy Spinach & Spiced Chickpea-Stuffed Sweet Potatoes
Serves 2 Time: 65 minutes (because of the sweet potato cooking time)
Ingredients:
2 medium sweet potatoes
2 tablespoons coconut oil
2 garlic cloves
10 ounces fresh spinach
1/3 cup canned coconut milk
1 cup canned chickpeas, rinsed and drained
1/4 teaspoon ground nutmetg
Pinch of ground cardamom
Pinch of cayenne pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
1.. Preheat the oven to 400 degrees F. Poke holes in the sweet potatoes with a fork and place them on a baking sheet. Bake until tender to the touch, 45 to 60 minutes. Remove the sweet potatoes from the oven and allow them to cool slightly on the baking sheet.
2. A few minutes before the sweet potatoes are finished cooking, heat a large skillet over medium-low heat. Add the coconut oil and the garlic and cook for 1 minute, then stir in the spinach. Cook until the spinach wilts, tossing occasionally, about 5 minutes. Increase the heat to medium and add the coconut milk. Bring the mixture to a simmer and cook for 1 to 2 minutes. Reduce the heat to low.
3. In a bowl, combine the chickpeas with the nutmeg, cardamom, and cayenne. Add the chickpeas to the spinach, cooking until the mixture is warmed through. Season with the salt and pepper and stir.
4. Slice the sweet potatoes open through the center. Use a fork to scrape some of the sweet potato flesh loose, just so it's easier to eat. Stuff each potato with the creamy spinach and chickpea mixture.
 |
| It is "Seriously Delish!" |
Not only is this recipe delicious, it is healthy! Win-Win! I had enough left over to put some of the creamy spinach and chickpea mixture over eggs the next morning. Clever me! It was "Seriously Delish", too!
 |
| Over eggs--yummy! |
I hope you will consider purchasing Jessica's cookbook, Seriously Delish, if you do not already own it. Again, I receive no compensation for my endorsement of her cookbooks. It is all for the love of good, healthy food!
Next week I'm planning a surprise for all of the readers. I hope all goes as planned. Just a little teaser.
 |
| Are you done vacuuming yet! |
Had to share this! I looked over while I was vacuuming and saw this! Guess Milo doesn't like vacuum cleaner noise!
Have a wonderful week.
#seriouslydelish
#theprettydish
#theprettydishbookclub
#lovinglifeandlivingyeastfree
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