Thursday, January 4, 2018

Sweet Potato, Avocado & Quinoa Timbales

I have to step up my cooking game......meaning, stop baking cakes and start getting serious.
Posting more blog worthy recipes, like a good food blogger should.

;)

Remember I used to post 6 recipes a week? I guess I had a lot of free time, because writing out the recipes, photographing the food in daylight, downloading pics and posting takes too many hours.

I have downgraded to 3 posts per week, 2 recipes and one dessert.

Less is more, so they say.

But I am going to try and be a better blogger in 2018 and post more artful recipes.

Here is a healthy and blog worthy recipe.

This was actually easy! I promise. It looks beautiful and tastes beautiful too.

I cheated and used my baked potato setting on my microwave for the sweet potato and it worked out fine!

The original recipe tells you to grease the ramekins with coconut oil. Wow. They came out of the molds like a charm.
Great idea.

I made a quinoa salad with cilantro, red onion, scallions and lime juice, and served this all warm right out of the molds.

Topped with cilantro chutney that I received as a gift for Christmas......

Sweet Potato, Avocado & Quinoa Timbales (loosely adapted from this recipe):

1 large sweet potato, baked and cooled (remove skins after baking), cut into dice
2 tsp. coconut oil
fresh chopped basil or cilantro
handful of scallions, sliced
1 tbsp minced red onion
kosher salt and freshly ground black pepper, to taste
1 cup quinoa, cooked
1 tbsp. lime juice
1 tbsp olive oil
1 large ripe avocado, cubed
1 large handful of organic sprouts or dollop of pesto for the top
2 (8oz) ramekin dishes

Grease your ramekins liberally with the coconut oil. I used my hands, but you can melt it and brush it on.

Layer one half of the cubed sweet potato in each ramekin. Pushing down with a fork to mash a bit to compact it.

Next layer a half an avocado (cubed) on top of the sweet potato. Sprinkle w/ pinch of sea or kosher salt.

Mix the cooked quinoa with the scallions, herbs, red onion, lime juice and olive oil. Season with salt & pepper.

Layer half the quinoa mixture on top of the avocado in the ramekins and press down with as spoon to make everything nice and tight.


I guess you can save these for later, but I unmolded right away, while everything was still warm.

They came out of the ramekins perfectly.

Now decorate the top with some fresh herbs, sprouts or a dollop of pesto.

So good!

10 comments:

Anonymous said...

I'm happy to hear the cakes will be off your blog! I almost opted out of your blog because I look for recipes to make for dinner. Desserts are useless to me!

Hopefully, there will be recipes for actual meals in the future!

Stacey Snacks said...

Anonymous,

I still will be posting a cake once a week if I can.......I have a lot of cake fans.

I am only blogging for 6 more months, so hope you can stick with me, and you won't "opt out".

Happy New Year!

The Short (dis)Order Cook said...

Bake as much as you want! You can never have too much cake.

I am impressed you post even 3 times a week after all of these years. I made a resolution to make 3 posts a month - and that's for both of my blogs. You're right that writing, recipe development, and photography take a lot of time many of us don't have. I deleted my FB account recently and I hope that will give me more free time (or I should say make better use of my existing free time) to work on blogs. I also involved myself in a project to create a recipe inspired by every book I read (and without FB I read a lot more books), so I'm hoping to keep things pretty active.

Stacey Snacks said...

THAnks Rach! Agreed! And I am a cake lover, so will continue to bake.....anybody who wants to opt out can.....I’ll give them a full refund! 😉

Ciao Chow Linda said...

This is a gorgeous dish, Stacey, but keep baking cakes -- and keep blogging, even if it's only once a week or less frequently.

Content in a Cottage said...

I love your cakes and desserts. Why don't you post one or two of your Instagram photos on your blog so you can still post daily? That would be so easy and your readers would love seeing your escapades when you are out of your own kitchen. A picture is worth a thousand words.
xo, Rosemary

maria said...

I'll never opt-out! I love the cakes and think all your posts are blog-worthy....but I really opt-in for more than the recipes, I appreciate your descriptions and wit! I opt-in for the smiles your blog provides me! Thank you!!!

Stacey Snacks said...
This comment has been removed by the author.
Anonymous said...

I see people can not leave honest comments if they don't agree with you. Sorry to see what kind of person you truly are.

Stacey Snacks said...

Anonymous,
I appreciate honesty always......that is my style....however, I don't appreciate negativity and women like you who are rude....

I dont make any money doing this.....it is for readers to enjoy....and you obviously DON'T enjoy my page or cake......so "opt out", PLEASE.

You are one of the reasons I am not going to blog anymore.....a little too much honesty and not enough kindness from ANONYMOUS commenters who don't appreciate the time I put into this blog the last 10 years.

As the kids say "Bye Felicia".