electrolux137
Well-known member
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Ralphs had beautiful steaks on sale for about half price, so Arlee bought three of them. I wanted to grill them outside using my new charcoal chimney (thanks Kathie and Bud!) but discovered I didn't have any charcoal. So I dry-rubbed them with seasonings and broiled them in the oven and served them with Warm Sweet Potato Salad and some leftover mixed veggies. Here's the recipe for the Sweet Potato Salad -- it's gloriously delicious!
Oh -- and I also made some sugar-free brownies (box mix). They'll do "in a pinch."
Warm Sweet Potato Salad
1 lb. sweet potatoes (about 2), peeled and cubed into 1" pieces.
Water for boiling
1 tbsp butter, cubed into small pieces
1/2 tsp cinnamon
1/4 tsp nutmeg
A pinch of salt
1/2 cup sour cream
2 tsp. agave syrup
1 tsp fresh lime juice
1/2 tsp. smoked paprika
Bring a medium sauce pan 1/2 full of water to a full, roiling boil.
Carefully place the sweet potato chunks into the boiling water. Cook until tender, about 7 minutes.
Meanwhile, mix the dressing ingredients in a small bowl until thoroughly blended. Set aside.
Drain the sweet potatoes when done. Place into a large mixing bowl along with the cubed butter. Sprinkle with the cinnamon, nutmeg and dash of salt. Use a potato masher or pastry knife to gently cream the potatoes.
Add the dressing and lightly mix with a large fork.
Serve warm.
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Ralphs had beautiful steaks on sale for about half price, so Arlee bought three of them. I wanted to grill them outside using my new charcoal chimney (thanks Kathie and Bud!) but discovered I didn't have any charcoal. So I dry-rubbed them with seasonings and broiled them in the oven and served them with Warm Sweet Potato Salad and some leftover mixed veggies. Here's the recipe for the Sweet Potato Salad -- it's gloriously delicious!
Oh -- and I also made some sugar-free brownies (box mix). They'll do "in a pinch."
Warm Sweet Potato Salad
1 lb. sweet potatoes (about 2), peeled and cubed into 1" pieces.
Water for boiling
1 tbsp butter, cubed into small pieces
1/2 tsp cinnamon
1/4 tsp nutmeg
A pinch of salt
1/2 cup sour cream
2 tsp. agave syrup
1 tsp fresh lime juice
1/2 tsp. smoked paprika
Bring a medium sauce pan 1/2 full of water to a full, roiling boil.
Carefully place the sweet potato chunks into the boiling water. Cook until tender, about 7 minutes.
Meanwhile, mix the dressing ingredients in a small bowl until thoroughly blended. Set aside.
Drain the sweet potatoes when done. Place into a large mixing bowl along with the cubed butter. Sprinkle with the cinnamon, nutmeg and dash of salt. Use a potato masher or pastry knife to gently cream the potatoes.
Add the dressing and lightly mix with a large fork.
Serve warm.
