Cardamom Scented Sweet Potato Rounds With Cilantro Recipes

Steps:

• In a large bowl, toss the sweet potatoes with oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until tender., In a small bowl, combine the cilantro, lime juice and garlic; add to sweet potatoes and toss to coat. Serve immediately.

Steps:

• Preheat oven to 325°F. Line 2 large baking sheets with heavy-duty foil. Place potatoes on baking sheets. Pierce potatoes with fork. Bake until very tender, about 1 1/2 hours. Let cool slightly.
• Increase temperature to 350°F. Peel warm potatoes and place in bowl of heavy-duty electric mixer. Beat potatoes until mashed. Add butter, cream, cardamom and nutmeg. Whip until smooth and creamy. Season with salt. Transfer potatoes to 13 x 9-inch oval baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until heated through and beginning to brown on top, about 45 minutes.

Steps:

• Heat the oven to 350 degrees.
• In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
• Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
• Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

Steps:

• Bring large pot of water to a boil over high heat. Add sweet potatoes. Return to boiling. Cook until soft, about 10 minutes. Drain and put in a large bowl.
• Add coconut milk, cardamom, vanilla, coconut extract, honey, brown sugar, salt, black pepper and cayenne; in other words, everything except the peanuts. Mix until smooth.
• Put in a 9x9 dish. Sprinkle pecans over it.
• Bake at 325 for 45 - 50 minutes or until edges are slightly browned. Cool on a rack for 10 minutes and serve.

Steps:

• For sauce:
• Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add tomato paste, garlic and thyme; sauté 1 minute. Add wine and boil until reduced by half, about 8 minutes. Add both broths; boil until reduced to 1 1/4 cups, about 10 minutes. (Can be made 1 day ahead. Cover and refrigerate.)
• For lamb:
• Preheat oven to 450 °F. Toast cardamom seeds in heavy small skillet over medium heat until fragrant, about 2 minutes. Cool. Transfer to spice grinder; grind coarsely.
• Sprinkle lamb with cardamom, salt and pepper. Heat oil in heavy large skillet over high heat. Add 1 lamb rack; sear until brown, turning occasionally, about 6 minutes. Transfer lamb, meat side up, to baking sheet. Repeat with second lamb rack. Roast until meat thermometer inserted into center registers 125°F for medium-rare, about 18 minutes. Let stand 5 minutes. Cut lamb between bones into chops.
• Bring sauce to simmer. Reduce heat to low. Add butter and mustard; whisk just until butter melts. Season with pepper. Spoon sauce onto plates. Top with sweet potatoes and lamb and serve.

Steps:

• Boil the potatoes until tender.
• Drain.
• Cook the corn briefly (also peas if using) by steaming no more than 3 minutes.
• Add the spinach in the last minute or so.
• Drain water and remove from heat.
• Melt the butter and saute the onions slowly until caramelized.
• Mash the potato and season with cardamom, salt and pepper to taste.
• Stir in the onions.
• Then add the other vegetables and honey (if using).
• You may also add more butter (if your lover will let you).