Tag Archives: Grape seed oil

Pan Seared Sweet Potatoes and Ginger Fried Mung Beans

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This recipe is also called The Ugliest Dish that Tastes Like Heaven Itself. The horrid colour combination of the green mung beans and the golden raisins and the orange sweet potatoes and the pink shallots are atrocious. I mean, I’m sure you could plate everything to look WAY nicer (nicer than the tupperware…), but I don’t find it to be something visually appealing… at all.

Now that I’ve given you reason to leave my blog and not even look at the recipe, let me try redeem myself: the sweet potatoes, after being pan-seared then roasted for ten minutes, were so sweet and tender. The mung beans, fried in a copious amount of fresh ginger was so warming! All I can say is that the flavours worked together to bring a Cheshire cat-like smile to my face (and belly).

And as always, forgive my tupperware photos…

PAN-SEARED SWEET POTATOES AND GINGER FRIED MUNG BEANS: (serves two)

  • 1/3 cup dried mung beans
  • 1 tablespoon grapeseed oil
  • 1 large sweet potato, sliced into 1/4 inch thick rounds
  • 2 tablespoons grated ginger
  • 1 shallot, diced
  • 2 tablespoons chopped golden raisins
  • salt

Method:

In a medium bowl, soak the mung beans At least 1 1/2 cup water overnight.

Preheat oven to 375F and prep a baking pan with grapeseed or coconut oil, or parchment paper.

Heat the grapeseed oil in a large heavy skillet on medium-high heat. When a drop of water loudly sizzles in the oil, place the sweet potato rounds in the skillet and cover for about 3 minutes. Uncover and flip the sweet potatoes, cover and let cook for another 3 minutes. (Check the potatoes frequently to ensure they don’t burn but instead they crisp) Once the potatoes have browned to your desired browness/crispiness, transfer them to the prepped baking sheet and pop into the oven for 7-10 minutes.

In the same skillet, add a bit more grapeseed oil and reduce the heat (to medium). Toss in the ginger and the shallots and let cook until translucent (about 3 minutes). Drain and rinse the soaked mung beans, then add them to the skillet along with the golden raisins. Let cook another 3 minutes.

To serve, place some sweet potato rounds on a plate and top with the mung beans.

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I think next time I make this, I would caramelize the onions, or fry the onions up SUPER crispy. Over all, this was a supremely hearty and wholesome meal.

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Carrot, Dill, White Bean Salad

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This is most likely my favorite dish on the planet… okay ONE of my (many) favorite dishes. The sweet carrots and the creamy beans and the powerful dill finished with the tart lemon juice and shallots are… perfection. I’ve made this salad many many times and I’ve finally figured out a good balance between the oil and lemon juice which makes it an ideal lunch that isn’t too heavy but still packs a punch of energy (to keep me going on my 14 hour school days!!). One note: there are frozen peas in this salad. BIG SURPRISE. Feel free to omit the zucchini and peas, I simply wanted to bulk up the salad a bit. If you want to bulk it up even MORE add 1 cup of chopped kale or spinach at the end. Let me know if you love this as much as I do!

CARROT, DILL, WHITE BEAN SALAD serves 4 as a side:

  • 1 tablespoon olive oil
  • 3 tablespoons lemon juice
  • 1/4 teaspoon sea salt (I adore the pink Himalayan type)
  • 1/3 cup (or one medium) shallot, thinly sliced
  • 2 tablespoons grapeseed oil
  • 1 1/2 cup carrots, thinly sliced/chopped into rounds
  • 1 can organic navy beans (or bean of your choice)
  • 1/4 cup chopped zucchini
  • 1/4 cup frozen (or blanched) peas
  • 2 tablespoons maple syrup
  • 1/4 cup fresh dill
  • optional 1/4 cup sliced almonds

Methond:

Combine the olive oil, lemon juice, sea salt and sliced shallots in a small bowl and set aside. While the shallots are marinating, heat the grapeseed oil in a large skillet over medium heat. Toss in the carrots and stir to ensure they’re covered in the oil. Let the carrots cook in a single layer; keep tossing every 3 minutes until deeply browned (about 12 minutes). Rinse the canned beans and add to the skillet, cook for another 5 minutes.

Place the contents of the skillet in a medium mixing bowl with the zucchini and peas. Drizzle on the maple syrup to the bean mix and add the shallots with the olive oil-lemon mixture. Toss gently. Add the dill and toss again. Let sit for at least ten minutes before serving, tossing once more before serving. Garnish with optional almonds!