SWEET-POTATO SALAD WITH SPICY PEANUT DRESSING
Categories Salad Nut Potato Side Picnic Vegetarian Backyard BBQ Lunch Peanut Sweet Potato/Yam Summer Sugar Snap Pea Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Whisk first 9 ingredients in medium bowl to blend.
- Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
- Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.
POTATOES IN SPICY PEANUT AND SESAME PASTE
Diced potatoes are cooked in a creamy peanut and sesame seed sauce to create a rich and spicy dish. It takes a lot of ingredients and some effort but is definitely worth the try. All the ingredients can be found in an Indian grocery store very easily, and they are not expensive either. Bon appetite! Serve with warm pita bread/naan/wheat tortillas or with Indian fried rice.
Provided by gourmand
Categories Indian Recipes
Time 1h25m
Yield 5
Number Of Ingredients 19
Steps:
- Place the peanuts and sesame seeds in a blender. Pour in enough water to not quite cover, and puree to a smooth, creamy paste. Set aside.
- Heat oil in a medium saucepan over medium-low heat. Add cloves, cardamom pods, cinnamon, cumin seeds, mustard seeds, and curry leaf. Stir in onions, and cook until soft and translucent. Mix in ginger garlic paste, and cook, stirring constantly, 1 minute. Stir in tomato, and cook about 5 minutes.
- Add chili powder, green chilies, turmeric, and salt. Stir in half of the mint and half of the cilantro. Add peanut and sesame paste, stirring vigorously to prevent sticking. Stir in potatoes, mixing well to coat. Pour in enough water to not quite cover potatoes, and mix thoroughly. Stir in remaining mint and cilantro, and cover; cook on low heat, stirring occasionally, until the potatoes are soft and the sauce is reduced to a creamy paste, about 30 minutes.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 41.2 g, Fat 15.6 g, Fiber 7 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 735.6 mg, Sugar 5.5 g
SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASIL
Provided by Janet Fletcher
Categories Ginger Herb Nut Pasta Soy Sauté Vegetarian Dinner Basil Peanut Summer Noodle Bon Appétit Pescatarian Tree Nut Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
- Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
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