Posts Tagged ‘cumin’

I look forward to Wednesday’s edition of our local paper for its FOOD section. Last week featured sweet potatoes, so I was happy to find sweet potatoes in this week’s CSA box! Their “fingerling” size inspired me to try the roasted wedges with dipping sauce.


Recipes using sweet potatoes!


3 medium sweet potatoes (about 1½ pounds), cut lengthwise into ¼-inch wedges

3 tbsp. olive oil

1 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. ground ginger

Salt and freshly ground black peppers

Dipping Sauce:

1/3 cup mayonnaise

½ cup Greek yogurt

1 tbsp. fresh lime juice

2-3 tbsp. honey

2 tsp. curry powder


Heat oven to 425 degrees.

Make the potato wedges:  I gave them a good scrubbing and didn’t bother to peel since the skins are so thin and tender. I cut out any dark spots and sliced the larger ones down the middle.


No need to peel these tender babies!

Arrange in a single layer on a foil-lined baking sheet and drizzle with the olive oil.

I combined the cumin, paprika, ginger, salt and pepper in a small bowl and mixed well. I was concerned that the spices would over-power these tender sweet potatoes, so I only used half of the amounts. After eating the roasted wedges, I believe next time I’ll do as the recipe instructs and use the full amounts of spices.



Cook, turning once, until crisp and browned on all sides, about 20-25 minutes.


Roasted and flavorful!

Make the dipping sauce: Whisk mayo, yogurt, lime juice, honey, curry, salt and pepper in a bowl.


For the dipping sauce!

Serve potato wedges with the dipping sauce!


Roasted wedges and dipping sauce!

I served these for lunch to our daughters and grandchildren. Everyone loved the tender, savory sweet potatoes, and “most” of the adults enjoyed the sauce (Hubby is not a curry fan!). I halved the sauce recipe, but it still made more than we could eat.

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This recipe is one of three featured in a magazine article entitled “3 Ways with Eggplant.” I clipped out the article quite a while back and recently came across it again in my recipe box. When I saw the fairytale eggplant in our first fall CSA box, I decided it was time to try out the Turkish Dip recipe.

I “googled” Turkish Dip and read that this roasted eggplant dip is served everywhere in Turkey. At its most basic it is just eggplant, lemon, olive oil and salt but you can jazz it up with spices or garlic.  It’s traditionally eaten as a cold starter, or ‘meze’ or can be served as a dip or spread at parties.



1 lb. eggplant

1 clove garlic

½ cup parsley (I used parsley I’d chopped and frozen)

1 Tbl. balsamic vinegar

1 Tbl chopped onion (I used red)

2 tsp. olive oil

1 ½ tsp. ground cumin (I reduced to 1 tsp.)

¼ tsp. pepper


If using a one pound purple globe eggplant, pierce a few times and roast in baking pan at 350*  for 1 hour, until soft.  Halve, cool, and scrape out pulp.

I had just over 1 pound of fairy tale eggplant, so I cubed them using my chopper. The skin is so thin and soft that there’s no sense in peeling.


Cubing eggplant for roasting

I tossed the cubed eggplant with a few tsp. of olive oil and roasted for 30 minutes at 350*.


Roasted eggplant!

Put eggplant pulp in a food processor with all the other ingredients and pulse until chopped.I do believe I over-processed mine! But it was nice and creamy and very spread-able!

Chill in the fridge for a while.

Serve with toasted bread, preferably pita bread.


Turkish Dip with pita wedges

Note that I reduced cumin to 1 tsp. I’m very glad I did, for it was very spicy and fragrant. Hubby does not like that flavor, so he wasn’t a fan of the dip, but Oldest Daughter and I enjoyed it with our lunch. She and I agreed that this would be tasty spread on a sandwich with some cheese and turkey.

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I am always excited to try a vegetable as a wrap rather than using the traditional wrap or bread that is usually full of refined carbohydrates. Our bodies thrive off of eating living foods rather than empty carbs, so  ditch the breads and tortillas and try a collard leaf instead! These collard burritos have become my favorite meal. They are so satisfying and packed with flavor and, most importantly, disease-fighting nutrients.

In this recipe you will be able to use your CSA collard leaves, cilantro, and kale. I combine veggies with quinoa, black beans, and mexican spices, and roll them into a wrap. So far collards have been the easiest green to use as a wrap, because they are not as fragile and don’t tear easily.




4-6 large collard leaves washed

1 C quinoa

1 diced orange bell pepper

1/2 small onion diced

1 avocado diced

1 can black beans drained

handful of chopped kale leaves (any variety)

approx 1/2 C extra virgin olive oil

1-2 limes juiced

a handful of cilantro leaves

Mexican seasonings to taste (cumin, smoked paprika, garlic, red pepper, salt & pepper)

Jalapenos to taste





First, begin cooking your quinoa. Quinoa cooks a lot like rice except more quickly, and the measurements are the same….

1 cup quinoa:2 cups water…. bring to a boil, and then turn to low and simmer with lid on until water is absorbed (usually about 10-15minutes).

While that cooks…..

Remove the hard stems from the collards to make them more pliable. Bring a large wok or pot of water to a boil and submerge the collard leaves for only a minute or two. Remove, dry, and set aside. Flash boiling the leaves makes them easier to fold into a wrap. But, it is important to only do so for a minute or two so that the leaf is still durable enough to wrap.


IMG_3428Once the quinoa is done, allow to cool a bit. Then, mix all the other ingredients with the quinoa. Taste the mixture and add any more seasonings or spice that you desire.





Next is the fun part! Wrap your collard leaf with the quinoa filling. Fold the ends in first, wrap, and cut in half. I serve them with salsa.

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You will most likely have some leftover. You can also you your big CSA lettuce leaves as wraps or eat it by itself. Enjoy!!

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