ack to boil. Add instant potato flakes, stirring until well blended
ENTILS, TOMATOES, CELERY, CARROTS AND POTATO. SAUTE FOR 3 ADDITIONAL MINUTES
Cook sweet potato in a medium saucepan of
Preheat oven to 400\u00b0F.
Coat turkey in 1 tbsp oil and spice mix. Add sweet potato and onion. Drizzle remaining oil over top. Bake for 20 mins, or until golden brown and cooked through. Remove from oven and transfer to a large bowl along with cranberries, couscous and boiling stock. Cover tightly with foil and let stand for 5 mins, or until liquid is absorbed.
Using a fork, fluff and separate grains. Stir green beans and cilantro into couscous and season. Distribute between serving bowls. Serve with lemon wedges.
tarting to brown. Stir in Moroccan seasoning and cook for 1
Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper. Place sweet potato on pan. Drizzle with oil and sprinkle with seeds and spices; toss to coat in spice mixture. Roast, turning occasionally, for 20 mins or until sweet potato is tender.
Meanwhile, cook lentils in a saucepan of boiling water for 20 mins or until tender. Rinse under cold water. Drain.
Combine sweet potato, lentils, onion, spinach, cilantro, mint, and lemon peel and juice in a large bowl; toss to combine. Season to taste.
archment paper.
Place sweet potato in a large microwave-safe
Heat oil in a saucepan over medium heat. Cook onion for 3 mins, stirring, until soft. Add garlic and chili. Cook for 1 min. Add seasoning mix and paprika. Cook for 1 min, until fragrant.
Add sweet potato, beans, tomatoes and 1 cup water. Cover and simmer for 20 mins, until sweet potato is tender. Season. Serve topped with fresh cilantro.
and-blender or use a potato masher. Add more water, if
Heat olive oil in a large saucepan. Add onion and cook over medium heat for 5 mins or until softened. Add the garlic and morrocan seasoing and cook, stirring for 30 seconds.
Add carrots, potato, vegetable stock and lentils. Bring to the boil, reduce heat, cover and simmer over a medium heat for 20 minutes or until the carrots and potatoes are very tender.
Blend soup mix in the saucepan using a stick blender. Season to taste with salt and black pepper.
Chop sweet potato, put in a pot with
roth with tomatoes, beans, sweet potato, onion, and apricots. Place chicken
inutes.
Add carrots and potato pieces. Cook for 10 minutes
br>Add the chicken, sweet potato, golden raisins, water, salt, pepper
salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
br>Add the cubed sweet potato to the pan and just
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
if necessary.
*NOTE: This potato salad is intended to be
In a 12 inch skillet, heat oil over medium heat until hot. Add onion and cook until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin, and allspice; cook 30 seconds.
Add tomatoes, broth, beans, and potato; cover and heat to boiling over medium high heat. Reduce heat to medium and cook 10 minutes.
Stir in zucchini, cover, and cook until vegetables are tender.
Meanwhile, prepare couscous as label directs.
Stir mint into stew. Serve over couscous.
roth mixture, add the sweet potato, half of the chickpeas and