Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
2 tablespoons olive oil
1 cup finely diced yellow onions
1 teaspoon freshly grated ginger or ½ teaspoon ground ginger
1 teaspoon cumin
½ teaspoon sweet paprika
1 pound orange-fleshed sweet potatoes, such as garnet yams, peeled and cut into ½ inch cubes
½ cup water
¼ cup freshly squeezed orange juice, preferably blood orange
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 teaspoons Grade B maple syrup
2 tablespoons freshly squeezed lemon juice
12 pitted kalamata olives cut in half
¼ cup finely chopped flat-leaf parsley
¼ cup toasted almonds or pistachios, roughly chopped
Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, paprika to the onions and sauté for 1 minute. Add the sweet potatoes, water, orange juice, zests, and ½ teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes. Decrease the heat to medium-low, cover and cook for 15 minutes.
Uncover and cook, stirring occasionally until the potatoes are tender and the liquid is reduced to almost a glaze. Add the maple syrup and the lemon juice, and olives and stir gently to combine. Taste; you may want to add another pinch of salt or squeeze of lemon juice. Transfer to a bowl and garnish with the parsley and nuts. Serve at room temperature.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)