Monday, March 3, 2014

Time Brings About a Change

Back home, the old folks had a saying, "Time brings about a change".  I often think about that statement when I think about food, especially the food I grew up with.  We had greens with fat back.  Yes, fat back, no salt pork in my house.  Fried chicken was a common Sunday meal.  These are the foods I grew with and they are near and dear to my heart.

No I am a little older (okay, a lot older) and starting to think about my diet a little differently.  I still like the same foods.  That will not change.  One of my students told me that her father made collard greens in the Italian style.  I was horrified.  I had a collard green throw down with one of my students one day - Asian vs. southern US.  Of course, there was no winner.  I have to say that I finally got to see one of my favorite foods prepared in a different manner - and I liked Asian collard greens.  Sometimes you just gotta change.

Another food that I ate growing up was sweet potatoes.  We baked them and added butter.  We also candied them, butter and sugar - lots of sugar. We never added salt, pepper and garlic powder.  But like I said, sometimes you gotta change.  So here is a new recipe for sweet potatoes.  They are savory and not sweet.  And they are good!

Roasted Sweet Potatoes with Onions

Serves 6.

Ingredients:

4 medium sweet potatoes, about 2 pounds
1 medium yellow onion
2 Tablespoons extra-virgin olive oil
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt

Directions:

1.  Preheat oven to 425°F.

2.  Peel sweet potatoes and cut into 2-inch cubes.  Cut onion into 1-inch pieces.

3. Place sweet potatoes and onions in a large bowl.  Add olive oil and seasonings.  Stir to combine. 

4.  Spread mixture onto a rimmed cookie sheet.  Bake at 425°F for about 35 minutes or until tender, stirring occasionally.

If possible, roast vegetables in a metal pan.  Metal is a better conductor of heat than glass.  However, don't let the lack of a metal pan prevent you from making this recipe.  It will still be good, just not as crispy. 




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