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Roasted Yams with Candied Walnuts and Raisins

Posted by in Holidays

Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

When it comes to Thanksgiving, my family goes the traditional route: roasted turkey, cranberries from a can, and yams with marshmallows on top. Every once in a while, I think it’s fun to change things up and try new variations on the classics. Now, don’t get me wrong, any time you can get away with popping marshmallows onto a veggie is fine by me, but making that classic a little healthier will leave you feeling slightly less guilty as you unbutton your jeans at the end of the night.

Tasty Kitchen Member Julia really nails this twist on the Thanksgiving classic with these Roasted Yams with Candied Walnuts and Raisins. The walnuts come out deliciously coated and the raisins just sweeten the whole deal. I guarantee you won’t miss the marshmallows this year!

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

The last thing you need on Turkey Day is a big list of complex ingredients, so you’re safe with this simple recipe. Line up four yams, walnuts, a little butter, honey, raisins, cinnamon, ginger, cardamom, and salt for this recipe. I didn’t have cardamom on hand, so I omitted it but these yams were packed with warm flavors and didn’t miss a thing.

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

To get started, preheat your oven to 425ºF. While the oven preheats, wash and dry your yams. Using a fork, poke several holes in the skin of the yams so they vent while baking. The last thing you need is them exploding in the oven and creating more of a mess to clean up!

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

Wrap each yam in aluminum foil, just like a baked potato. Roast the yams until fork tender, about 45–60 minutes depending on the size of your yams.

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

Once you’re able to handle the yams and unwrap them, take a couple of forks and split open the yams to cool slightly. While they rest momentarily, move on to the walnuts.

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

The filling is always the best part, and this is no different. Even better is that it all goes into one pan!

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

Add the remaining ingredients into a skillet and over medium heat stir the ingredients together until the walnuts are coated completely.

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

Once the walnuts are coated, pour them into the middle of the split yams. Serve these immediately. And if by some miracle there are leftovers of these yams, these are great as leftovers right out of the fridge. Not that I would know from experience or anything.

Julia has a boatload of other fantastic recipes in her TK recipe box, and on her site, The Roasted Root. Be sure to check them out for your everyday inspiration and special occasion gems. These turkey burgers with chipotle sauce are where it is at. Thanks, Julia!

What is your favorite side dish during the holidays? Are you a traditionalist, or an adventurer during the holidays? Leave a comment below, or a link to your favorite Tasty Kitchen recipe to inspire the whole TK Community!

 
 

Printable Recipe

Roasted Yams with Candied Walnuts & Raisins

See post on Julia {The Roasted Root}’s site!
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Difficulty: Easy

Servings: 4

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Keep Thanksgiving healthy with an easy and nutritious holiday treat: roasted yams topped with candied walnuts, raisins and warm spices!

Ingredients

  • 4 whole Large Yams, Roasted
  • 1-½ cup Walnuts
  • 1 Tablespoon Unsalted Butter
  • ⅓ cups Honey
  • ½ cups Golden Raisins
  • ¾ teaspoons Cinnamon
  • ½ teaspoons Cardamom
  • ½ teaspoons Ground Ginger
  • ½ teaspoons Salt

Preparation Instructions

Preheat the oven to 425ºF

Wash the yams and pat them dry.

Poke yams a few times with a fork, wrap them in aluminum foil and bake them in the oven for 45 to 60 minutes (depending on size; mine took a full hour). The yams are done when thick juice is seeping out of them and they’re soft when poked.

Remove yams from the oven and set aside.

Add remaining ingredients at the same time to a medium-sized skillet and heat to medium or medium high. Stir with a wooden spoon until honey is coating everything, walnuts become fragrant and raisins plump up, about 2 to 3 minutes, being careful not to burn.

Once yams are cool enough to handle, quarter them and top with desired amount of topping.

Serve hot!

A fabulous idea: Give them a squirt of whipped cream or a drizzle of melted butter.

 
 
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Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Thanksgiving Sides and More!

Posted by in Holidays

 
So how’s your Thanksgiving meal planning going? Have you already been grocery shopping, or are you saving it for the weekend? Do you have pie crust dough in the freezer? How about writing down your cooking schedule?

We know you probably have the big stuff figured out, but we’re of the opinion that there’s always room for an extra side, appetizer, salad or dessert. Oh, and don’t forget a fun cocktail! Whether you’re doing it all yourself or sharing the work with family and friends, we thought we could help tie up some loose ends with these straightforward, delicious recipes from our fabulous members.

 
 
 
Tasty Kitchen Blog: Thanksgiving Sides and More!

You know everyone’s coming hungry, so give ‘em something creamy and satisfying to munch. Roasted Red Pepper Baked Ricotta is just that. Make the red pepper mixture and crostini in advance for easy assembly.

 
 
 
Tasty Kitchen Blog: Thanksgiving Sides and More!

It’s always fun to be greeted with a cocktail! This one has bourbon, maple syrup, lemon and thyme to get the party started.

 
 
 
Tasty Kitchen Blog: Thanksgiving Sides and More!

Healthy things are allowed, too! This Spinach, Arugula, Almond and Pomegranate Salad is fresh, light and colorful.

 
 
 
Tasty Kitchen Blog: Thanksgiving Sides and More!

How cute are these Individual Sweet Potato Boats? Nice little serving vessels, and we love what’s inside.

 
 
 
Tasty Kitchen Blog: Thanksgiving Sides and More!

A lighter, fresher green bean dish. No oven time required for Green Beans with Caramelized Onions and Pecans!

 
 
 
Tasty Kitchen Blog: Thanksgiving Sides and More!

If you were ever to decide to take a break from regular mashed potatoes, this would be a pretty stellar alternative. Cheesy Scalloped Potatoes with Pancetta. Yum, right?

 
 
 
Tasty Kitchen Blog: Thanksgiving Sides and More!

There are plenty of smooth, creamy foods on the table, so it’s always nice to introduce more texture. With spinach and cranberries, this Butternut Squash Wild Rice covers a lot of bases.

 
 
 
Tasty Kitchen Blog: Thanksgiving Sides and More!

We can’t let you go without a little more bourbon. These low-fuss Bourbon Maple Glazed Carrots cook up easily on the stovetop.

 
 
 
Tasty Kitchen Blog: Thanksgiving Sides and More!

Pie is the default dessert of Thanksgiving, but it’s great to mix it up with another option, like this Apple Cake. Gorgeous!

 
We hope you all enjoy great food and togetherness this Thanksgiving. We are truly thankful for the great community that is Tasty Kitchen. You all make it what it is. Happy cooking!

 
 

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Kitchen Talk: Road Trip!

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Road Trip!)

Last week we were all about packing food for flying, and you had some great comments and suggestions to share. As promised, this week we’ll talk about packing food for road trips. (Road trip, yeah! Ahem. Sorry—I love road trips.)

Road trips are fun. You play games, stop whenever and wherever you want, sing at the top of your voice, recline your seat as much as you want, and you can pack drinks and jellies and never have to worry about making sure they fit in a single quart-size baggie. Plus you get to remove your shoes and your belt because you want to, not because you have to.

I know many will be on the road next week, so let’s talk about road trips already, shall we?

What are your favorite tips for packing food for road trips?

We like packing homemade empanadas or other hand pies for road trips. I’ll make both savory and sweet versions, and sometimes a combination of both, like cheese and a small amount of figs or jelly. And of course, nuts and chips for when an attack of the crunchies hits. We also pack a cooler for drinks and make sure there’s extra space for any unexpected treats we may want to purchase while on the road.

We know you have your favorites too, so tell us all about them! While you’re at it, do you also have any cool games or activities to make the time go faster and the trip more fun? Any favorite road tripping memories? We want to hear them all, so come share below!

 

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Tropical Thai Chicken Curry

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

I love Thai food. And I’m thankful for the fact that I can walk into almost any grocery store in this country and buy tropical fruit and Thai curry paste. Isn’t it amazing that we have access to all of these things? It wasn’t that long ago when ethnic flavors and produce just weren’t available here. It’s fantastic.

You know what else is great? Easy, approachable ethnic recipes to make during the holidays. I can only eat so much bread, potatoes, and heavy cream, you know? I need recipes that are quick and different from the typically rich meals of the season. 

Enter: Tropical Thai Chicken Curry This recipe submitted by Anetta is exactly what I was looking for. If you prep the ingredients ahead of time you can have this on the table in about 15 minutes. Really.

Here, I’ll show you.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

You’ll need a few things, but luckily they’re all relatively easy to find. Boneless, skinless chicken breasts or thighs, pineapple, mangoes, fresh basil, a lime, coconut milk, a sweetener (I used coconut sugar), red Thai curry paste, and fish sauce.

The coconut milk, curry paste, and fish sauce can be found in that Asian section I was talking about. Or an ethnic grocery store, if you’re lucky to have one in your town. 

Don’t ask me what fish sauce it. And don’t smell it. Just use it and you won’t be sorry.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen. 

First, get a big, sturdy pan out and warm up the half of the coconut milk until it’s bubbly.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Add the curry paste.

If I’m not mistaken, red curry paste is the most spicy of the Thai curry pastes, followed by green paste and then yellow being the least spicy. 

Because I have little ones I need to feed, I was conservative with the amount I initially added, but I ended up putting more in later. And it still wasn’t too spicy! I’m pretty sure the coconut milk and sweetness from the fruit mellowed it out. So, don’t be shy with it!

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Once you get the paste incorporated and a lovely salmon-colored sauce started, add the fish sauce (you smelled it, didn’t you?), sweetener, and lime juice.

The recipe originally called for wild lime leaves, but I was unable to find them. Perhaps I could have looked harder, but I didn’t want to tote my crazy never-wants-to-stay-in-the-cart-monkey-child to one more place. 

So, I took Anetta’s advice and used half a lime. And kept my sanity.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Now, add the rest of the coconut milk. 

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

In go the thinly sliced chicken, mango, and pineapple chunks. 

The next time I make this, I think I’ll add a handful or two of butternut squash chunks. It’ll blend right in! (It’s physically painful for me to make a meal without vegetables. There, I said it.)

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Stir it well, then cover and let it simmer for a few minutes until the chicken is cooked through. It’ll go fast and give you just enough time to chiffonade the basil. 

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

To chiffonade sounds fancy, but it just means you’re cutting the basil into little strips. That’s all. You could even say it with a French accent. 

First, stack the leaves.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Roll them tightly.

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Then slice it up! 

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

When the curry is finished, sprinkle the basil over top. 

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Aaaaaand serve.

I used brown basmati rice, but you can use jasmine rice, quinoa, or even cauliflower rice if you’re watching your grain intake.

Be sure to check out Anetta’s Tasty Kitchen recipe box. Hers should really be called a treasure box with so many easy recipes from around the globe. Check out her blog, The Wanderlust Kitchen, too!

 
 
 
Tasty Kitchen Blog: Tropical Thai Chicken Curry. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Anetta of The Wanderlust Kitchen.

Note: I replaced the water in the recipe with additional coconut milk. I make my own coconut milk, which tends to be thinner than commercially canned coconut milk. Next time, I’ll just leave it out completely or reduce the coconut milk to get some of the water out. 

 
 

Printable Recipe

Tropical Thai Chicken Curry

See post on Anetta (The Wanderlust Kitchen)’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

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Description

Pineapple and mango add sweetness to this rich and flavorful chicken curry dish. Under 500 calories per serving, and only 30 minutes until dinner is ready.

Ingredients

  • 1 can (14 Oz. Size) Coconut Milk, Divided
  • 2 Tablespoons Plus 1 Teaspoon Red Curry Paste
  • 2 Tablespoons Fish Sauce
  • 1 Tablespoon Palm Sugar Or Brown Sugar
  • 4 whole Wild Lime Leaves (or Juice From Half A Lime)
  • ½ cups Water
  • 1 pound Boneless, Skinless Chicken Breast, Very Thinly Sliced
  • 1 cup Fresh Pineapple Chunks
  • 1 whole Mango, Peeled And Diced
  • ⅓ cups Fresh Basil Leaves, Sliced
  • Cooked Jasmine Rice, To Serve

Preparation Instructions

1. Heat half the coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.

2. Add curry paste and stir to combine. Add fish sauce, sugar, and lime leaves and let cook for 1 minute. Add remaining coconut milk and water.

3. Add chicken, pineapple, and mango to the curry and let cook for 2-3 minutes. Reduce heat to simmer and continue to cook for 5 minutes or until chicken is cooked through.

4. Remove from heat. Remove wild lime leaves and stir in the sliced basil. Serve with jasmine rice.

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

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Looks Delicious! Apple Fritter Rings

Posted by in Looks Delicious!

If you're staying cozy and looking to whip up a fall treat, check out these Apple Fritter Rings from TK member Nora Rusev of Savory Nothings.

Profile photo of Erika (TK)

Kitchen Talk: Food for Flying

Posted by in Kitchen Talk

We'll talk about packing food for the plane this week, then we'll tackle road trips next week. So tell us:

What are your favorite tips for packing food for the plane?

Profile photo of Megan {Country Cleaver}

Apricot Almond Butterscotch Cookies

Posted by in Baking

Sometimes you just need a cookie. There doesn’t have to be any rhyme or reason for it, but when that craving calls, it's best to answer it. Whether it’s a classic chocolate chip cookie, or an over the top creation like these Apricot Almond Butterscotch…

Profile photo of Erika (TK)

Brunch Idea: Bloody Mary Bar

Posted by in Looks Delicious!

I love the idea of a Bloody Mary bar. Brunch, after all, usually features other kinds of bars or stations: omelet stations, waffle stations, and even oatmeal gets its own station. So why not drinks?