Elizabeth A.S. Brooke

Crafting, traveling and everything in between.

Carrot and Sweet Potato Salad

For a quick, warm salad, try carrot and sweet potato salad. This recipe is from “Best Ever Indian Cookbook,” which I’ve also talked about here.

The dish calls for a can of chickpeas, but I used pintos because I had them on hand. I also left out the fresh cut tomatoes, which would also be awesome.

This is really quick and simple. Cook the sweet potatoes and carrots until soft, but still crisp. Then you mix them with the beans/peas and tomatoes and garnish with walnuts, raisins and/or onions. You can also pour the mixture over salad for a decorative effect, but I decided that would be a waste of salad.

I preferred the dish with warmed beans, too, and then topping it with raisins. I’m not sure if I’d warm the cut tomatoes or use them as a cool garnish. I’m certainly willing to try this again, so I’ll have plenty of chances to try this out in the future.

The dressing is yogurt, a bit of honey and pepper.

I served this with spicy meatloaf, also from the “Best Ever Indian Cookbook.” I didn’t really like the meatloaf at first, but it grew on me. I used turkey instead of beef and I think the tumeric would complement beef much better than turkey.

The meatloaf is baked with eggs on the top and bottom, so it’s like an egg-covered meatloaf, which was quite interesting.

Some (old) new recipes for you

I remembered I’d posted some recipes over on MySpace and figured I’d share them here. I never go to MySpace any more (does anyone?), so why keep all the goodies over there. Right?

All of these recipes are my own. You can’t publish them and take credit for them as your own, but you can feel free to use ’em and share them as much as you like. Enjoy!

From Sept. 9, 2007 (yes, I date things, forgive me my quirks):

Colby Jack Chicken and Broccoli

2 heads of broccoli heads, cut up
2 chicken breasts, cut up
1 12 oz. can of cream of chicken and herbs soup
6 oz. of milk (half of the soup can)
garlic powder, season for taste
8 oz. of colby jack cheese, shredded

1. Preheat oven to 375 degrees.
2. Place cut up the broccoli and chicken in the bottom of a lasagna pan.
3. Mix the cream of chicken soup, milk and garlic powder in a bowl.
4. Pour soup mixture over the broccoli and chicken and mix to coat.
5. Sprinkle the shredded colby jack on top of the chicken and broccoli mixture.
6. Pop into the oven for 45 minutes or until the chicken is cooked through.

Curry Potato Wedges

4-5 potatoes, cut into wedges
olive oil
curry powder
chili seasoning (with salt)

1. Preheat oven to 375 or 400 degrees.
2. Place cut potatoes in a bowl and drizzle with olive oil to coat.
3. Sprinkle curry powder and chili seasoning onto potatoes. Toss with hands to coat. Add enough seasoning and spice for your taste.
4. Place the potatoes on a cookie sheet and pop into the oven for 45 minutes or until potatoes are soft and cooked. Allow to stay longer if you want crispy fries.

From Jan. 31, 2007:

Spinach and Tomatoes

1 10 oz. pkg frozen spinach
1 tomato
2 cloves garlic, minced
olive oil
thyme (optional)

1. Defrost the spinach and wring it in a towel to squeeze out all the water.
2. Cut the tomato into wedges and then halve the wedges.
3. Warm a large skillet over medium to medium-high heat. Add enough olive oil to lightly cover the skillet.
4. Toss in the garlic, basil and thyme and stir frequently for about 1-2 minutes.
5. Add the spinach and cook until spinach is warmed through, about 3-5 minutes.
6. Toss in the tomato.
7. Add a little more olive oil to coat the veggies and keep the spices from sticking and burning to the skillet. Stir to coat well and let cook until warm.
8. Add salt to taste.
Serves 2-3.

From Sept. 13, 2006:

Late Summer Veggie Soup

1 tablespoon extra virgin olive oil
2-3 cloves of garlic chopped
1 scallion (small white onion) chopped
1 palmful of thyme, fresh or dried (I used fresh)
2 pinches of chives, fresh or dried (I used fresh)
1 small or medium summer squash
1 cup full of halved cherry tomatoes
1 stalk of celery chopped
1 can of low sodium chicken stock (12-14 oz.)
black pepper.

1. Warm a medium pot over medium heat.
2. Add the olive oil and then the garlic, onions, thyme and chives.
3. Saute for about 1-2 minutes.
4. Add squash, tomatoes and celery. Stir well.
5. Add the chicken stock and season with pepper.
6. Cook for about 10-15 minutes or until veggies are to the desired crispness. Then, enjoy!
Serves 2-4 depending on the amount served.