Chat Leftovers: Go-to and gluten-free
Too warm outside to be indoors on the computer, you say? Okay, then grab a laptop today at 1, head for a patch of grass and tap into some WiFi for the Food section's weekly Free Range chat, As usual, staff members will be on hand to field your culinary questions. And also as usual, we won't be able to answer every question within the allotted 60 minutes. Here's a leftover from last week's chat.
Recently I've met so many people with gluten allergies, it seems like an epidemic! Regardless, I would like to accommodate them, so do you have any go-to recipe for a gluten-free side dish that doesn’t require too much effort?
The weather might feel balmy right now, but we've got more chilly times ahead of us until spring comes to stay. So here's a side you can serve for several more weeks. It's got everyone's favorite comfort food, sweet potatoes, but with a curry kick that adds a lot of interest. This recipe is from Nourish columnist Stephanie Sedgwick.
-- Jane Touzalin
2 pounds sweet potatoes
2 tablespoons mild olive oil
1 small onion, minced (1/2 cup)
2 teaspoons sweet curry powder, or to taste
1/8 teaspoon salt, plus more as needed
1 (4 ounces) firm, sweet apple, such as Golden Delicious, peeled, cored and cut into 1/4- to 1/2-inch dice (1 cup)
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil.
Wash the potatoes and prick some holes or slits in the skins, then place them on the lined baking sheet. Bake for 30 minutes to 1 1/2 hours, until juices run out of the slits and the potatoes are soft all the way through; the oven time will depend on the size of the potatoes. Let cool for 5 minutes, then discard the skins and place the flesh of the sweet potatoes in a medium bowl.
While the sweet potatoes are in the oven, heat 1 tablespoon of the oil in a 10-inch skillet over medium heat. Add the onion and reduce the heat to medium-low; cook for 6 to 7 minutes, stirring occasionally, until soft.
Add the curry powder, the remaining 1 tablespoon of oil and the salt; cook for 2 to 3 minutes, then increase the heat to medium and add the apple. Cook for 4 to 5 minutes, stirring every minute or so and adjusting the heat so the onion does not burn, until the apple is tender. Remove from the heat.
Use the back of a large serving fork to mash the sweet potatoes in the bowl. Add the curried-apple-onion mixture, stirring thoroughly to combine. Taste and add a pinch of salt if needed.
Serve immediately, or cover and refrigerate for up to 1 day.
March 10, 2010; 7:00 AM ET
Categories: Chat Leftovers | Tags: Chat Leftovers, Free Range, Jane Touzalin
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