Monday, September 10, 2012

Last nights dinner...

Dinner with Robin

As promised, here is a picture of last nights dinner. We had Wild Rice, BBQ Tempeh, Asparagus (that a friend of Robin's canned recently), and Oven Roasted Sweet Potatoes. Such a quick, easy, and tasty meal! Here are the recipes for the BBQ Tempeh and the Oven Roasted Sweet Potatoes.

BBQ Tempeh
I left out the onion and green pepper when I made this batch, due to not having them on hand. Its great with or without them. You can serve this as is or on a bun as a Sloppy Joe.

1/2 a large White Onion, diced
1/2 a Green Bell Pepper, diced
2 tbsp Vegetable Oil
1 block Tempeh, crumbled
1/4 cup Your favorite BBQ Sauce

Heat the oil to medium heat in a large skillet. Saute the onion and green pepper for 3-4 minutes. Add the tempeh and continue to saute another 2-3 minutes. Mix in the bbq sauce and finish heating another 4-5 minutes. Enjoy!

Oven Roasted Sweet Potatoes

2 medium Sweet Potatoes or Yams, sliced into 1/4 inch rounds
4 tbsp Olive Oil
1/4 to 1/2 tsp Sea Salt
a sprinkle of Ground Cumin

Preheat oven to 350. Drizzle a cookie sheet with 2 tbsp of the olive oil and place the slices of sweet potato on it. Drizzle remaining olive oil on top of the slices and sprinkle them with the sea salt and cumin. Bake for 20-30 minutes or until fork tender in the middles and slightly blackened and crisp on the edges. Enjoy!

No comments:

Post a Comment