Smashed sweet potatoes w/ apple-corn salsa and balsamic reduction
Now, I realize that most foodies HATE Rachel Ray. Its like, you either read her magazine, watch her show, read her books, and light candles by her altar every night, or you vehemently despise her and hopes she dies by choking on one of her tuna burgers with spicy wasabi mayonaise. I certainly don't love her, but I'll watch her show if its on and get some ideas. For example, I dig how she takes a few ingredients and sets it up so you can make dinner twice- using the leftovers from night 1 to make night 2's dinner. I came up with a set up like this that is awesome and seasonal, so give it a shot! (Also, these are both one or two person meals, so you might want to up the proportions or serve alongside a big salad if you are cooking for more.)
Night 1: Smashed Sweet potatoes with apple corn salsa and balsamic reduction
I got the idea for this from a a few different side items at a restaurant I used to work at. Its total heaven in a bowl.
You will need:
2 sweet potatoes Soymilk
Maple Syrup Earth Balance
1 red onion 1 Green apple
1/2 c. balsamic vinegar
1. Bake 1 and 1/2 of the sweet potatos. Reserve the other half. You all know how to bake a potato, right? Bake at 475 or mike with a damp paper towel for a few minutes, yada yada.
2. While you're waiting for that to be done, put your balsamic in a small saucepan and bring to a low boil (this should easily be accomplished at medium heat.) Quickly reduce heat to low and simmer for while- it should reduce to a thick and syrupy consistency. (But keep an eye on it while its reducing- it burns quick.)
3. Make the apple-corn salsa. Shuck the corn and rinse it off. Then, standing the corn on one side, run the blade of your knife down the sides so that you are skimming all the pieces off. Put these kernels in a lightly oiled skillet while you are chopping the apple and 1/2 of the onion in like-size cubes. When the kernels are lightly browned, add in the apple and onion, season with salt and pepper, and turn off the heat.
4. Mash yr sweet potatoes. Mash in a bowl with a fork, and slowly add in some soy milk, earth balance, and a decent drizzle of maple syrup. You could use a mixer to get a really smooth consistency, or just go to town with a fork.
5. Put it all together. Spoon a bunch of the salsa onto the sweet potatoes and drizzle with balsamic reduction. Yum-O!
Stayed tuned for a dish that uses the leftover onion and sweet potato.