Wednesday, July 7, 2010
Mashed Sweet Potatoes and Pan Fried Chicken
Sledgehammers? Back squats? 800 meters? Are you hungry yet? I'm not sure if it was today's CrossFit wod or this funky foggy July weather we're having, but I was hungry for a hearty meal tonight. This dinner was just that! ... and managed to satisfy my appetite.
*Bonus: it yielded leftovers. Leftovers=Lunch tomorrow. Yay!
Mashed Sweet Potatoes: (I loved these)
2 good-sized sweet potatoes, peeled and cut into about 1-2 inch chunks
1/2 C shallots (or sweet onion), chopped fine
3 cloves garlic, mince
1/2 C fresh basil, chopped
1/4 tsp ground black pepper
1/4 C coconut milk
1 T coconut oil
Bring about 4 qts. water to low boil, and add sweet potatoes. Boil for about 10-13 minutes (until potatoes are tender). Drain and mash. (I used a potato ricer... which is nifty kitchen tool that enables the perfect fluffy smooth texture for mashed potatoes) But, mashing with a fork is just fine, too! Add Coconut milk and mix well. In a separate small pan heat coconut oil an saute shallots and garlic, when they are just about done (about 5 minutes), add basil. Saute for a few more minutes and add to sweet potatoes. Stir well, add a little ground black pepper, and serve with the fried chicken!
4 chicken breasts, pounded thin (I cut mine in half, too)
3/4 C almond meal
3 T dried parsley
1/2 tsp black pepper
1/2 tsp garlic powder
1 T oregano
1/4 C fresh basil, chopped
2 T Coconut oil
Heat oil in large skillet. Combine almond meal and spices. Dredge chicken breast in almond meal mixture (really pressing the spices into the chicken). When oil is hot, add chicken breasts to pan. Cook on each side for about 5-7 minutes (until chicken is cooked thoroughly and crispy).
That it! ...Hope you enjoy. :-)