Category Archives: Vegetarian
First, let me apologize for the poor quality pictures – my poor little Pentax E60 is apparently going KAPLOOEY! Hopefully I can eventually replace it and have some better pictures, but for now, this is the best I can do.
So these were kind of a serendipitous discovery. I was actually aiming to make some sweet potato fries, but it turns out that the grater attachment on my Super Salad Shooter makes teensy little pieces instead of big long beautiful thin strands.
Nevertheless, adopt, adapt, and improve (motto of the round table). (Monty Python has GREATLY expanded my classical education!)
So instead of a deep fried treat, I ended up with these and I have to say they are MUCH yummier than you would think. Or at least they’re yummier than *I* thought they would be. Straight out of the oven, they are crunchy, a little bit sweet in a yammy-kind of way (using yam incorrectly as a synonym for “sweet potato”), and just a hint of salt. You CAN add a bit of salt to these if you want to – it’s in the recipe – but I really don’t think it’s necessary. It doesn’t really stick well anyway.
They’re also way WAY better for you than the deep fried version I was originally headed for.
You want thin shreds – for this purpose it doesn’t matter so much how LONG they are as long as they’re thin. A medium grater will do the trick, you could use a grater blade in a food processor (or the Salad Shooter as I did), or you could get a Kiwi Pro Slicer/Peeler which makes long, thin, lovely strands – also suitable, by the way, for thin sweet potato fries or garnish for an Asian style noodle dish.
Crunchy sweet potato sprinkles make a delicious topping for stir-fry noodles or salads. They’re also good as a crunchy snack!
There is 438 g of potassium in an average size (about 4.5 to 5 oz) sweet potato. Ounce for ounce, a sweet potato has 50% more potassium than the most often recommended source of potassium, the banana.
You will need:
- A cookie sheet or jelly roll pan
- Grater, food processor, or hand-held shredder
- Foil or Teflon pan liner
- Sweet potato, one medium, about 4.5 to 5 oz
- Peel and shred the sweet potato. I used my Super Salad Shooter, or you could use a regular box grater, food processor, or a Kiwi Pro Slicer/Peeler
- Line a cookie sheet with aluminum foil – the nonstick sort will work best – or use a Teflon parchment sheet such as Pan Pal or Super Parchment
- Spread the sweet potato shreds evenly across the pan
- Bake in a very low oven – 150F – for 2 to 3 hours, stirring around occasionally, until the shreds have turned dry and crunchy.
- Let cool, then store in an airtight container. Sprinkle with a small amount of salt if desired.
- Will keep for at least two weeks or more – but they probably won’t last that long!
- Calories: 112
- Total carbs: 26.2 grams
- Dietary fiber: 3.9 grams
- Protein: 2 grams
- Fat: 0
- Sodium: 72 grams
Tags: Vegetarian, sweet potato, salad, noodles, topping, garnish, snack, low calorie, potassium
As I was just whining the other day, when you have a wide culinary interest in the region of Asia (NO! It is NOT the same as being indecisive!) sometimes it can be hard to keep all those different sauces and ingredients in stock.
Fortunately, it is often possible to make your own. Well, at least sometimes.
Even then sometimes I don’t have some sauce or ingredient that’s part of the recipe. In this case – I was out of both lemongrass and Tamari (actually I don’t keep tamari sauce around, so I pretty much NEVER have it).
Oh well. I’m a barbarian – I’ll get close enough.
- 3/4 c palm sugar, jaggery, or brown sugar
- 3 T water
- 1 c tamari (I used soy sauce)
- 1 T minced galangal (from a jar – if using fresh, just slice it thinly)
- 2 or 3 cloves of garlic, minced
- 1 T minced lemon grass, bulb only. I use this stuff —> More Info
- 2 star anise
- dissolve the sugar in the water over a medium heat.
- add the rest of the ingredients and bring to a simmer
- simmer over a med low heat for about 10 mins – until it begins to thicken
- remove from heat and store in the fridge in a glass jar.
Kecap manis will keep virtually forever. But you won’t have to worry about that – this is a great base for a stir fry noodle dish. Obviously you need to add something spicy as well, but this is a good start. It won’t be around for long!
A NOTE ABOUT GOURMET GARDEN HERBS-INNA-TUBE
The Gourmet Garden lemongrass is OK, but the only other thing I’ve tried from them is, well, pretty inferior if not downright nasty. I’m talking to you, Gourmet Gardens cilantro-in-a-tube! Get thee back to the netherworlds!
Actually the ginger and garlic are probably OK as well, but kind of pricey when it’s so easy to get good garlic and ginger paste at any Asian, and many “regular ‘merican”, grocery. Given my experience with the cilantro, I don’t think I’d be willing to give the basil a chance. YMMV.
Learning Moment of the Day
A psychologist, an engineer, and a mathematician are in a bar having a convivial drink. While the three are well into demonstrating an exponential curve as a function of alcohol intake, the psychologist proposes a psychological demonstration, in which the engineer and the mathematician agree to participate. Pointing a particularly pulchritudinous member of the opposite sex on the other side of the room out to each of his subjects, the psychologist proposes, “I will ring a bell at 1 minute intervals. At the sound of the bell, you may each advance 1/2 of the distance towards the object of your desire. Are you ready to begin?”
The mathematician immediately throws hands in the air and cries, “No way! It’s a mug’s game! I’m not wasting my time with this – if I can only advance 1/2 of the distance at each interval, I will NEVER get there!”
The psychologist busily makes some notes and turns to the engineer, who, as it turns out, has already hopped off the bar stool and is clearly ready to go, saying, “That’s alright, I’ll get CLOSE ENOUGH!”