Herbed Roasted Sweet Potatoes

I halved the recipe and made these with fresh oregano (left over from the carrot salad).

Herbed Roasted Sweet Potatoes

These easy, pretty sweet potatoes are good either hot or at room temperature. Use any favorite fresh herbs; we had the best results with leaves of Italian parsley, small sprigs of rosemary, and oregano leaves. PREP AND COOK TIME: About 1 hour

Yield: Makes 10 to 12 servings

Ingredients

• 8  sweet potatoes (about 4 lb. total), such as Garnet or Jewel (sometimes sold as yams)
• 1/2  cup  olive oil
• Salt and fresh-ground pepper
• 16  sprigs fresh herbs, such as Italian parsley, rosemary, or oregano (see notes), rinsed and patted dry

Preparation

1. Scrub sweet potatoes; trim and discard any spots where skin is discolored or broken. Cut sweet potatoes in half lengthwise.

2. Pour 1/4 cup olive oil into each of two 9- by 13-inch glass baking dishes and tilt to coat pan. Sprinkle all over with salt and pepper.

3. Lay an herb sprig flat on the cut side of each sweet potato half, then lay half, cut side down, in oil (halves can touch).

4. Bake in a 425° oven until potatoes are soft when pressed on top and cut sides are golden brown (carefully lift up pan to check), about 1 hour. Using a metal spatula, carefully transfer sweet potato halves to a platter. Discard remaining oil in baking pans.

Nutritional Information

Calories: 167 (34% from fat)

Protein: 1.8g

Fat: 6.3g (sat 0.9)

Carbohydrate: 27g

Fiber: 3.3g

Sodium: 15mg

Cholesterol: 0.0mg

Sunset, DECEMBER 2004

Coconut Jasmine Rice

Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Yield: 4 servings.

Balsamic Carrot Salad

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

• 4 cups (1/4-inch-thick) slices carrot (about 2 pounds)
• 1/4 cup minced fresh cilantro
• 2 tablespoons white balsamic vinegar
• 1 tablespoon extravirgin olive oil
• 2 teaspoons minced fresh oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced

Preparation

Combine all ingredients in a large bowl, tossing to coat carrots. Cover and chill at least 1 hour or overnight to enhance flavors.

Nutritional Information

Calories: 59 (29% from fat)

Fat: 1.9g (sat 0.3g,mono 1.3g,poly 0.2g)

Protein: 0.8g

Carbohydrate: 10.3g

Fiber: 2.1g

Cholesterol: 0.0mg

Iron: 1.1mg

Sodium: 164mg

Calcium: 42mg

Silvina Bates, Orange, California, Cooking Light, JULY 2006

I made this yesterday for a few friends and it was a definite hit. I felt like it didn’t need as much garlic, unless you enjoy being a fire-breathing garlic-dragon. It adds a nice crunchy texture to a dinner.

Couscous Chicken Salad with Chopped Vegetables

I actually cooked a meal for myself. Pretty amazing considering the last few months of eating sandwiches and bowls of cereal.

The creamy yogurt dressing has a hint of sweetness from the honey and an extra zing from the vinegar.

There's even a video: Dinner Tonight

Yield

4 servings (serving size: 1 1/2 cups)

Ingredients

• Salad:
• 1 1/2 cups water
• 1 tablespoon olive oil, divided
• 3/4 teaspoon salt
• 1 cup uncooked couscous
• 1 cup chopped yellow bell pepper
• 1/2 cup finely chopped zucchini
• 1/2 cup chopped mushrooms
• 1 1/2 cups chopped skinless, boneless rotisserie chicken
• 1/2 cup (1/8-inch-thick) diagonally cut carrot
• 1/4 cup thinly sliced green onions
• 3 tablespoons dried currants
• 3 tablespoons finely chopped fresh mint
• 1/8 teaspoon freshly ground black pepper
• 
  Dressing:
• 1 cup plain low-fat yogurt
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon white wine vinegar

Preparation

To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.

Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.

To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.

Nutritional Information

Calories: 368 (20% from fat)

Fat:8g (sat 2.1g,mono 4g,poly 1.2g)

Protein:24.1g

Carbohydrate:49.4g

Fiber:4.3g

Cholesterol:46mg

Iron:1.8mg

Sodium:540mg

Calcium:148mg

Carla Fitzgerald Williams, Cooking Light, JUNE 2004