Dinner Last Nite – Part II
October 7, 2008, 7:21 pm
Filed under: Uncategorized

Okay, so dinner last night was a ‘made up on the spot with stuff I’d purchased at Whole Foods Market’ kinda thing, but it turned out wonderfully so I’m going to try to get it all down in detail for whoever may be interested.  I’m certainly no great cook, and I’m definitely no cooking writer, but I’ll do my best.  I tend to cook like my mom and just add whatever seems right at the moment.  I usually measure nothing.

Here’s a list of what you’d need:

4 med to smallish yams

1 large potato

1/2 small yellow onion

1 1/3 c. Israeli couscous

1 3/4 c. vegetable stock

1/4 c. vanilla almond milk (you could use soy milk)

2 T. brown sugar

olive oil

Earth Balance vegan spread or other butter substitute

Okay.  Boil salted water in large stock pot.  Wash and peel the 3 smallest yams and the potato.  Then cut them into large chunks and add them to the stock pot.  Let those boil until fork tender.

While those are boiling, preheat oven to 400.  Peel last yam (the largest one, hopefuly) and dice into smallish cubes.  Toss those with olive oil to lightly coat, and bake them until browned and crispy (mine took about 40 minutes)

In medium saucepan, lightly coat bottom with olive oil and add 1/2 of a diced onion.  Saute on med heat until onion begins to turn translucent.  Add 1 1/3 c. Israeli couscous.  Stir until you see couscous begin to turn lightly browned, then add 1 3/4 c. vegetable stock.  Bring to a boil, then cover, and reduce heat to low.  Let that stand until the water has been absorbed.

Once boiling yams and 1 potato are fork tender, drain into a colander.  Return to warm stock pan, add approxmately 1/4 c. vanilla almond milk, 2 T. brown sugar, 2 T. Earth Balance, and salt and pepper to taste.  Blend with hand mixer until desired consistency for mashed potatoes.

Remove baking yam cubes from oven, and toss with cooked couscous and onions.

I placed the desired amount of mashed potato mixture on each plate, then topped it with the couscous, baked yam mixture.  You could certainly drizzle this with a balsamic reduction or a red wine reduction if you liked, but like I explained in an earlier post, mine didn’t turn out.  Here was our completed dinner…  As you can maybe tell from the pic, I added salt and freshly ground black pepper to the adult plates.  Cooper kind of ate his deconstructed, but loved all the “parts” of it.


1 Comment so far
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throw me a t-bone on the side of that and I’d be good to go. LOL!

Comment by kate

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