COOKING YAMS RECIPES

Name: Gjelina’s Roasted Yams
Total time: 1 h
Yield: Serves 3-6
Ingredients: 3 large yams; 2 tablespoons honey; 1 tablespoon Espelette pepper, or crushed red-pepper flakes; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1/2 cup Greek-style yogurt; 4 tablespoons fresh lime juice, approximately 2 limes; 2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

GJELINA’S ROASTED YAMS RECIPE - NYT COOKING

Gjelina’s Roasted Yams Recipe - NYT Cooking image

These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.

Provided by Sam Sifton

Total Time 1 hours

Yield Serves 3-6

Number Of Ingredients 8

Ingredients

3 large yams
2 tablespoons honey
1 tablespoon Espelette pepper, or crushed red-pepper flakes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup Greek-style yogurt
4 tablespoons fresh lime juice, approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

Steps:

Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.
Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.

Nutrition Facts : @context http//schema.org, Calories 204, UnsaturatedFatContent 6 grams, CarbohydrateContent 31 grams, FatContent 8 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 301 milligrams, SugarContent 7 grams

WEST AFRICAN PEANUT SOUP WITH CHICKEN RECIPE - NYT COOKING

West African Peanut Soup With Chicken Recipe - NYT Cooking image

This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, “natural” peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn’t matter much. Finally, it’s nice to time the cooking so that the sweet potatoes do not quite fall apart.

Provided by Mark Bittman

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt
freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth

Steps:

Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

Nutrition Facts : @context http//schema.org, Calories 689, UnsaturatedFatContent 29 grams, CarbohydrateContent 53 grams, FatContent 40 grams, FiberContent 11 grams, ProteinContent 37 grams, SaturatedFatContent 8 grams, SodiumContent 1870 milligrams, SugarContent 18 grams, TransFatContent 0 grams

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