Category Archives: Vegetables

Thai Cabbage Salad


Sometimes words come easily. They fall together in my head at the most unrelated of moments: while I’m driving, cleaning, shopping. I mutter them under my breath hoping that by spitting them into the air these words won’t disappear.  Sometimes though, they do not surface so effortlessly. I have, unfortunately, been in this latter stage for the better part of six months. My brain is dried like a raisin by the end of the day when I have a moment to stop. Instead of powering through, it shuts down. Off. Chau. Nos vemos. It can barely process T.V. much less compose a post.

So, while I have actually been cooking quite a bit, I have been posting approximately not at all. My recent kitchen adventures have included persimmon bread, chocolate cake, ginger muffins, frascatelli, and a whole roasted chicken. Yes, I have cooked all of this and shared none with you. Scandalous, I’m well aware. Equally as scandalous is this: I have fallen in love with the salad section of the new Smitten Kitchen Cookbook. I’ll admit, when I first cracked open the book, I skipped straight to dessert. Feeling the need for a post Christmas health kick though, I soon decided to turn to the dreaded salad section. Now, let’s be real, the salad section is never exciting. It’s the part of a cookbook you look at through forced obligation, because 1. it’s pretty much illegal to skip over any section of a cookbook and 2. you can’t live off of brownies and cake and ice cream, or you could, but shouldn’t.

I surprised myself by mentally bookmarking a number of the salad recipes, including the Vinegar Slaw with Cucumber and Dill. For some reason though, unbeknownst to me, when I went grocery shopping for the ingredients to make the salad, dill was sold out. Who knew dill was a high demand ingredient in the dead of winter? “Fine,” I thought to myself, “I’ll just use lemongrass. Close enough, right?”. Um, no. With lemongrass sitting on my kitchen counter though, I began to chop and mix and stir liberally adjusting the original recipe. I added thai chili pepper for kick, garlic because why not, lemon juice for a fresh acidity, and sesame oil for a subtle nutty flavoring. Then I called it “Thai Cabbage Salad”. I’m not sure it actually qualifies as “Thai”, but it does qualify as tasty, that much I can say with certainty.

cabbage.salad.1Thai Cabbage Salad

Inspired by The Smitten Kitchen Cookbook

Makes enough for 12

1 medium hear green cabbage (about 2 pounds), cored and thinly sliced or shredded

1 large seedless or English cucumber (about 1 pound), sliced in round discs as thinly as possible

2 tablespoons lemongrass, finely chopped

2 Thai chili pepper, finely chopped

3 cloves garlic, finely diced

1/4 cup white vinegar

2 tablespoons lemon juice

2 tablespoons sesame oil

2 tablespoons kosher salt

4 teaspoon sugar

Toss the cabbage, cucumber and lemongrass together in a large bowl. Whisk the remaining ingredients in a small bowl. Pour the liquid over the salad, and let it marinate, tossing the cabbage occasionally. After 1 hour, it should be a bit wilted and crunchy, at 2 hours, the flavor is even better.

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Filed under Salads, Sides, Vegetables

Roasted Rhubarb and Apples with Earl Grey Tea

I was going to write a beautiful post on graduating. One about moving on, saying goodbyes, starting anew. One in which I reflected on my experience and shared profound words of wisdom. One like this, or as close to that as someone who studied Social Policy and Spanish can get. Then life became a whirlwind. I went from crazy energized camp counselor, to purple robe wearing graduate, to brand new teacher all in one week. In. One. Week.

Lifelong learning was a common theme among the graduation speeches given at Friday’s ceremonies. Suitably, last week, my last week before officially closing out my time at Northwestern, was a week filled with learning. I found myself more stressed than I had ever been in the past four years, maybe minus the time I wrote three fifteen page papers in four days. That was stressful. This was a different type of stress though. I had that feeling of the world caving in on me, like everything in my life was being turned upside down and shaken up. It was like I happened to find myself inside a martini shaker being tossed every which way. It was a stress that even destroyed my appetite. Me, not hungry. Can you believe it? And that was when the learning began, a learning that will continue throughout the summer as I step in front of a class for the first time and into the school year.

Luckily my appetite is back as is my longing for the kitchen. Unfortunately, I’m currently living in a dorm, kitchenless, again. Bummer. Never fear though, I have plenty of posts stored up and will be journeying home regularly to whip up some baked deliciousness. I happen to have more rhubarb sitting in my freezer. For those of you who don’t know me, it’s my new ingredient obsession. I can almost hear it calling my name now. While I’d love to test it out in a new recipe, this one is so good I just might make an unusual repeat. Subtly tart yet gracefully sweet, this roasted rhubarb is perfect served on top of yogurt or ice cream. If you’re like me though, you’ll dig into it on its own. Rhubarb is a vegetable though. In my mind, even with loads of sugar, that means healthy and being guilt free after devouring the entire batch in one night. Great.

Roasted Rhubarb and Apples with Earl Grey Tea

adapted from Food52

I envision this being a springtime, post-farmer’s market recipe as it was for me. For this reason, the quantities are far from exact. I find that often times it can be hard to judge just how much of an ingredient you’re purchasing at a market. So, for this recipe, if your bunch of rhubarb happens to yield more or less than the 2 1/2 cups I used, don’t worry. This recipe is not an exact science. I would suggest the following as general guidelines: Aim for about a 1:1 ratio of rhubarb to apples. If anything, air on the side of more rhubarb. Use about 1 1/2 tablespoons of sugar per cup of rhubarb and apple. Remember, there are 4 tablespoons in a 1/4 cup, 16 in a cup.

In terms of ingredients, if you bought your rhubarb from a farmer’s market, make sure to wash it well. There will likely be dirt caught in the ridges. I suggest using a crisp, tart apple. Braeburn, Pink Lady, and Fuji should all work well. Lastly, I ate my rhubarb spooned on top of Greek yogurt. It would also be quite delicious with vanilla ice cream or eaten on its own. The rhubarb can be served warm, but I actually preferred mine cold. After some time in the fridge, the juices will have thickened slightly and the flavors  will have melded together.

2 bags of Earl Grey tea

1 bunch of rhubarb (just under 1 pound), chopped into 1-inch pieces (about 2 1/2 cups)

2 medium sized apples, peeled and chopped into 1-inch pieces (about 2 cups)

1/3 cup plus 2 tablespoons sugar

Juice from 1/2 lemon

Zest from 1/2 orange

Seeds of one green cardamom pod, ground with mortar and pestle

Preheat oven to 350 degrees. Boil water in a tea kettle. Pour 3/4 cup boiled water into a measuring cup. Add tea bags and let steep for 3 minutes. Remove tea bags and set aside to cool.

Place chopped rhubarb and apple in a medium casserole dish or oven-safe pot. Add sugar, lemon juice, orange zest, cardamom, and slightly cooled tea. Gently toss. Bake uncovered for 40 minutes stirring halfway through the cooking time. When a fork slips easily into the fruit, it is ready. Let cool for at least 10 minutes. Serve warm or cold. (See notes above).


Filed under Breakfast and Brunch, Desserts, Fruit, Vegetables

Slow Cooked Black Kale with Stewed Garlic

These pictures are products of my new camera. That’s right, no more point and shoot camera for this food blogger. I’ve moved into the big leagues and am now equipped with a DSLR camera. Please bear with me. The pictures might look just like those from my little Sony Cybershot until I get some practice under my belt and start to really learn about lighting, composition, etc. Friends, family, and strangers, get ready to be the victims of my practicing! (I think I’ve already improved since I started this blog. Right? Could be my eyes just tricking me? I do think I need a new contact prescription…).

Enough about my new toy, now is time for kale talk. I’ve already promoted this Vegetable God, ironically, in this post for Lemony Olive Oil Banana Bread with Chocolate Chips. While it’s nutritional benefits have not changed in the past month, my aversion to it has. So to all those kale haters out there (or to all of those who are thinking, “What the *&$% is kale?”), give it another try (or a first try). Then stick with it. Try it sauteed with lemon and garlic. Try it raw and mixed with mashed avocado, diced red onion, and a dash of cumin. Try it baked in the oven with a little olive oil and a sprinkle of salt to create the ultimate healthy snack, kale chips. Try it. I’m currently attempting to give new fruits and vegetables I claim to dislike or have never dared to cook, a try. Join me. My current project is beets. So far I’ve been unsuccessful. Lets consider them a work in progress.

This kale recipe comes from Andrea Reusing, the same Andrea Reusing who gave us these Whole Roasted Onions. Like those onions, this recipe is a snap to prepare. Perhaps more importantly, it offers a powerful punch of flavor despite its short list of ingredients. The olive oil, garlic, chile, lemon combination offers a complexity that doesn’t overshadow the kale flavor, but rather complements it in a surprisingly beautiful way. Have I convinced you to put kale at the center of your plate tonight? Or at least as a substantial side? One can only hope.

Slow-Cooked Kale with Stewed Garlic

adapted from Andrea Reusing’s Cooking in the Moment

The only substantial change I would suggest is reducing the amount of oil. I used the three tablespoons and found it to be a bit too much. That being said, I tend to not like a ton of oil. Take that as you will.

Serves 4 to 6

2 bunches (about 1 pound) of black kale (also known as Lacinato or dinosaur kale), stemmed and torn into big pieces

2-3 tablespoons olive oil

4 garlic cloves, thinly sliced

Kosher salt

1/2 small dried ancho chile, or to taste, crumbled

1/4 teaspoon lemon zest

Fill a large pot with water and bring to a boil over heat. Salt it generously, add the kale, and blanch for 1 minute. Drain immediately and squeeze out excess water.

Return the pot to the stove over low heat; add olive oil and garlic, season with a pinch of salt, and cook gently for 3 to 5 minutes, until the garlic is soft but not browned. Add the chile and let it lightly toast for a moment before adding the kale and lemon zest. Season with another pinch of salt.

Cover and cook over low heat for 30 minutes, stirring occassionally and adding a tablespoon or two of water as needed to keep it slightly moist.

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Filed under Sides, Vegetables

Crispy Roasted Cabbage and Whole Roasted Onion with Crème Fraîche

The title of this post may be confusing. I do not mean Roasted Cabbage and Onion. As in, the two in the same dish. No I mean Roasted Cabbage. One recipe. And Roasted Onion. Second recipe. I promised a vegetable post way back here and now I’m giving it to you in a double dosage.

You’ve already heard me profess my love for Melissa Clark, who brings us this cabbage recipe, about a million times. I’ll spare you this once and simply say, try this cabbage recipe. That’s right, I’m telling you to cook cabbage after St. Patrick’s Day. With good reason though, because this cabbage is not your typically mushy, flavorless, slapped on a plate next to corned beef cabbage. This cabbage, as its title would suggest, maintains a crisp texture that would lend itself nicely to a warm salad (bacon, blue cheese, and apple anyone?). It’s flavor though – smoky from the browned outer leaves yet ever so sweet from the roasting – makes this cabbage a side dish that could easily stand on its own.

But enough about cabbage. Since I’ve promised not to rave about Melissa Clark, I’ll rave about Andrea Reusing and her cookbook, Cooking in the Moment instead. Reusing emphasizes local, seasonal cooking drawing on her experience as a home cook and as chef-owner of North Carolina’s Lantern. Divided into seasons, the book walks us through the year dwelling on asparagus and mushrooms in the spring, cherries and tomatoes in the summer, sweet potatoes and apples in the fall, and citrus and root vegetables in the winter.

For meat lovers out there, never fear. The cookbook is far from deplete of animal based dishes. Hen and dumplings, carnitas, roasted spareribs, hard-cider braised pork shoulder. Those are even calling my minimal meat eating self’s name. Meat or no meat, Reusing’s recipes are accessible, using relatively few ingredients and manageable techniques. In her words, “Some are so simple that they don’t really qualify as recipes, and that is the point.” This whole roasted onion is proof of just that.

The long roasting process leaves the onion sweet and juicy. While I ate mine with just a dollop of crème fraîche, it would also be delicious served alongside roasted root vegetables or on a baguette drizzled with balsamic or olive oil. Oh, the possibilities!

On the topic of local food, I went to the Good Food Festival this week put on by Family Farmed. I ate my body weight in food from exhibitors like Local Folks Food, Mama’s Nuts, Ruth and Phil’s Ice Cream, Uptown Soda Bread Co., and Nordic Creamery. A list of all the vendors present is on the Good Food Festival website. There were also loads of workshops and panels, a list of which is also available on the website. Check it out next year. Your stomach (and the local food industry!) will thank you.

Crispy Roasted Cabbage

from Cook This Now by Melissa Clark

This recipe serves 4 to 6. However, if you are cooking for just one (like me!), cut the cabbage in quarters. Core one of the quarters, slice, and roast according to the directions below. Return the other three quarters to refrigerator. Cabbage can keep for weeks in the fridge and even longer if you occasionally spray it with water.

In addition to eating this cabbage as a side to corned beef, Clark suggests eating it in an all-vegetable meal with brown rice and fried tofu croutons, as a side dish for roast chicken, under a dollop of sour cream of yogurt and showered with dill, or accompanied by toasted brown bread slathered in butter. I recently tossed a healthy amount on top of a cheese pizza.

Serves 4 to 6 

1 pound green cabbage, cored

Olive or peanut oil, for brushing

Pinch kosher salt

Parmesan cheese (optional)

Preheat the oven to 400 degrees. Cut the cabbage into 1 inch thick slices. Brush the slices with olive oil and place on a rimmed baking sheet. Try to keep the pieces from falling apart (though it they do start to separate that is ok). Sprinkle the cabbage with a generous seasoning of salt. Roast, turning once, until crispy and browned, 25 to 30 minutes. If using cheese, sprinkle on top during the last 10 minutes of roasting.

Whole Roasted Onion

from Cooking in the Moment by Andrea Reusing

Preheat the oven to 425 degrees. Roast whole, upeeled onions on a baking sheet for an hour or longer, until the skins are deep golden brown and blistered and the flesh is very tender throughout when pierced with a sharp knife. To serve, make a slit across the top of each onion with a sharp knife and insert a big pat of butter or spoonful of crème fraîche. Serve with salt at the table.

Crème Fraîche

from Cooking in the Moment by Andrea Reusing

In a bowl, whisk together 1 part buttermilk with 8 parts non-ultra-pasteurized (and preferably non-homogenized) heavy cream. Cover with a cloth or plastic wrap, and leave it out on the counter for 24 to 48 hours until it thickens. Whisk again before storing, tightly covered, in the refrigerator, where it will keep for several weeks; it gets thicker and more delicious as it ages. Crème Fraîche has a higher fat content than commercial sour cream and so can be heated without breaking.

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Filed under Sides, Vegetables

Winter Vegetable Chili

Some days you just wake up on the wrong side of bed. While some people go on a run, take a hot shower, or grab a journal, I chop. That’s right, I chop. Vegetables. In the most peaceful way possible, taking a knife to an onion or a carrot is calming, relaxing.

When I told my sister this she gave me that “My sister has gone off the deep end” look. I’ll forgive you if you think I’m crazy too. Perhaps I am. But on a morning like this – when I wake up in a funk, head to the kitchen, turn up the music, and wield my lone kitchen knife – I like my potential craziness, because it means creating something nothing short of delicious. Like this chili. And chili is always a good thing. Always.

I think it’s the rhythmic sound of knife hitting cutting board and the diverted focus – from something worrisome to a bright red pepper – that makes chopping away therapeutic. I wish it were exercise I could claim as said therapy, but at least it’s not baking. No, baking I just like to do every other hour of the day. (Did I tell you I made this carrot cake the other day? It was heavenly. Well worth the carrot gratings I had in every nook and cranny of my kitchen. Yes, well well worth it.)

I bought the ingredients for this vegetarian friendly chili nearly a week ago. Forgetting that I’m the type of person who can’t bear sitting still, I thought I would have loads of free time this week given that I wasn’t nannying. Instead I managed to make a week of nothing, into a week of everything. I busily ran between lunch with friends and impromptu babysitting jobs. I created small tasks for myself. Finally finding those long lost library books? Check. Reading a Spanish translation of the Hobbit, which I checked out with my now fine-free library card? Check. Diving into that speeding reading book my dad gave me for Christmas? Check. Forcing myself to go to the gym? Check…kind of. Cooking chili? Ummmmmmmmmm. That is, until now. Admittedly, I might have put too much on my “to do” list. But really, that’s nothing new.

Winter Vegetable Chili 

barely adapted from Food & Wine

Serves 4

1/4 cup vegetable oil

1 onion, chopped

2 medium garlic cloves, very finely chopped

1 large red bell pepper, cut into 1/2-inch pieces

1/2 pound parsnips, peeled and cut into 1/2-inch pieces

1/2 pound carrots, cut into 1/2-inch pieces

1 tablespoon chile powder

1 tablespoon ground cumin

Salt, to taste

1 14-ounce can peeled Italian tomatoes

1 canned chipotle in adobo, plus 1 tablespoon adobo sauce

1 1/2 cups water

1 cup canned hominy, drained

1 14.5 oz can red kidney beans, drained

In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chile powder and cumin and season with salt. Cook for 1 minute.

In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until very smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Season with salt. Serve with rice, red onions, cilantro, sour cream and chips.

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Filed under Soups and Stews, Vegetables

Cheesy Polenta with Mushrooms

For some reason, growing up polenta was one of those foods I thought was gross without even trying it. Yes, I judged a book by its cover so to speak. I was a kid. What can I say? Lucky for little Jess, polenta wasn’t a staple in my household. In fact, it was never cooked. The only time it even came close to sitting on my spoon was at restaurants if my parents happened to order a dish with polenta as an accompaniment.

My aversion to polenta disappeared eventually and my mom even began to serve it in a dish with spicy ground pork. When she did, I gladly ate it liking the texture I thought I would hate. Not until now though, have I considered cooking it myself. Perhaps this sudden polenta kick was inspire by the growing presence of polenta in recipes or my goal to try new ingredients this year. Or perhaps it was the massive amount of cheese that’s acceptable to use with polenta or the farmer’s market bought mushrooms sitting in my fridge.

Regardless, the polenta recipe in Yotam Ottolenghi’s Plenty was calling my name. His recipe includes a laundry list of fresh herbs which I don’t happen to have growing in my apartment and am not willing to spend the money on at the grocery store. So, I skipped the herbs. While I’m sure they would be a lovely addition, the dish certainly did not require them. The mushrooms, which I cooked in butter instead of Ottolenghi’s suggestions of olive oil, were tender but maintained just a touch of firmness. And the polenta. Really, how can you go wrong with carbohydrates and cheese? You can’t. I think we’re all in agreement here. Next up, squares of polenta with mozzarella and chunky tomato sauce.

Cheesy Polenta with Mushrooms

adapted from Plenty by Yotam Ottolenghi with mushroom inspiration from Melissa Clark’s Cook This Now

Ottolenghi’s recipe is titled “Mushroom and herb polenta” rightly so. He uses tarragon, thyme, rosemary, and chervil as well as truffle oil. Being a poor recent college graduate living in a tiny apartment, I adapted this recipe for those of us who don’t have the money to spend on fresh herbs at the grocery store or the space to grow them inside. (Although, I might be attempting to grow herbs indoors regardless. I’ll keep you updated.) If you do have these herbs on hand though, use them! Check out his recipe for specific instructions on herb quantities and when to add them.

Serves 4

1 pound mushrooms

4 tablespoons butter or olive oil

2 garlic cloves, crushed

2 ¼ cups vegetable stock

½ cup polenta (instant or traditional)

3 oz Parmesan, grated

4 oz Taleggio (rind removed) or other similar soft cheeses like Havarti, Muenster, Fontina, Bel

Paese, or Gouda, cut into 3/8 inch slices

Give the mushrooms a very quick rinse, then shake dry. Cut each in half down the stem.

In your largest skillet melt the butter over medium heat. The skillet should be large enough for all the mushrooms to fit in one layer without crowding. If it’s smaller, cook the mushrooms in batches, because if you crowd them, they will steam and turn soggy instead of becoming brown and crisp. (Some people like soggy, softer mushrooms. If you do, crowd those mushrooms away!)

When the foam has subsided from the butter, let the butter continue to cook until it smells nutty and you start to see light brown specks on the bottom. This is a very light brown butter, which will darken further after you add the mushrooms. Add the mushrooms. Let them cook without moving them until their bottoms are deeply golden brown, about 3 minutes. Flip the mushroom and let them cook on their other side until crisp, about 3 minutes longer. Off the heat, add the garlic. Keep warm.

Bring the stock to a boil in a saucepan. Slowly stir in the polenta, then reduce the heat to the minimum and cook, stirring constantly with a wooden spoon. The polenta is ready when it leaves the sides of the pan but is still runny. If you are using instant polenta this shouldn’t take more than 5 minutes; with traditional polenta it could take up to 50 minutes (if it seems to dry out add some more stock or water but just enough to keep it at a thick porridge consistency).

Preheat the broiler. When the polenta is ready, stir in the Parmesan. Season with salt and pepper. Spread the polenta over a heatproof dish and top with the Taleggio. Place under the broiler until the cheese bubbles. Remove, top with the mushrooms and their juices, and return to the broiler for a minute to warm up. Serve hot. If there are leftovers, the polenta reheats in the microwave the next day quite nicely.

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Filed under Grains, Vegetables

Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes

I’m contemplating a website. Yes, a real website not just a wordpress page. Or at least a better method for searching past recipes. I’d like a page that lists all of the recipes on this blog with hyperlinks directing readers to the specific post. Like this. I don’t know how to do that though. Despite being from Generation Y, technology is not my forte. Those of you who have seen me with an iPhone in hand know exactly what I’m talking about.

Before I even begin to seriously contemplate the inevitably trying task of creating a website – or rather finding someone else to do it for me – I have to survive this weekend of playing mom. That’s right, one very trusting mother has left her children in my care for the entire weekend. No, she’s not too crazy. I’m fairly responsible. I think. At the very least, I can cook a halfway decent dinner.

And that I did. When Suzanne, this “very trusting mother”, told me she had stocked the fridge with mealtime ingredients, including chicken breasts, I immediately started flipping through cookbooks and scrolling through bookmarked recipes. However, I found myself returning to a tried and true dish my roommates last quarter loved, this chicken recipe. Not being a huge meat eater, I’d never made the recipe myself, but I had snagged a bite here and there. And the verdict? Not surprisingly, this is a Melissa Clark recipe after all, fabulous. The subtle sweetness of the potatoes compliments the spice of the chipotle chiles and savory quality of the garlic making for a hearty, but not overly filling, meal.

With the chicken in the over, I turned to Plenty for vegetable inspiration, deciding to poach some carrots in white wine, maple syrup, and orange juice whisked together with ground cinnamon and clove. It was a rather orange meal, but the kids said they wanted carrots. So carrots they got. Next time I might push the spinach. Color variation in meals is good. At least, that’s what my 6th grade home economics teacher taught us. It’s one of those rare lessons that’s stuck with me. Apparently food has always been one of my top priorities.

Regardless of the meal’s color palate, there were no complaints from the kids and even a, “Can I have more chicken?”. Success. Now the question is, what’s for dinner tonight?

Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes

from In the Kitchen with A Good Appetite by Melissa Clark

I like my sweet potatoes super tender. If you’re the same way roast them for 25 minutes instead of 15 before adding the chicken. Next time I make this recipe I’m going to try tossing the sweet potatoes with a little maple syrup and dijon mustard in addition to the olive oil. This might result in too many flavors going on at once or it could be absolutely delicious. Let me know if you try this before I get a chance to. Lastly, the recipe definitely has some kick to it. If you’re not the hugest spice fan, or if you’re cooking for kids, consider using only 3 chipotle chiles.

Serves 6

4 (10-ounces each) sweet potatoes, peeled and cut into 1-inch pieces

3 tablespoons olive oil

6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry

4 chipotle chiles in adobo sauce, minced

3 garlic cloves, minced

2 tablespoons honey

2 teaspoons cider vinegar

1 1/4 teaspoons kosher salt, plus additional to taste

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Chopped cilantro or basil, for garnish (optional)

Preheat the oven to 400° F. In a medium bowl, toss the sweet potatoes in 2 tablespoons of the olive oil and scatter on the bottom a roasting pan. Roast for 15 minutes.

Meanwhile, in a small bowl, mix together the remaining olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste all over the chicken. Carefully place chicken on top of the sweet potatoes and continue to roast until the chicken is just cooked through, about 25 minutes longer. Serve garnished with cilantro or basil.

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Filed under Poultry, Vegetables