Hot Food For A Cold Day

January 18, 2009 |Sweet Bites

Brrrr!! It sure is cold in North Carolina. Yesterday, the low temp dropped to a frigid 3 degrees. Most of the country is experiencing this same cold front, so this week I am offering up some classic cold weather foods. The Shepherd’s Pie is a hearty meal that is sure to warm your stomach and make your whole family happy. The Curried Sweet Potatoes are also a crowd pleaser. What food is better than curry to keep you warm? I have been getting some very nice comments on the spicier dishes, so give this one a try and let me know what you think. I am also listing my recipe for Lemon Coconut Rice. This is the perfect complement to the curry and also goes perfectly with Thai, Indian or Asian food, so be sure to write it down for future use.

Shepherds Pie with Sweet Potatoes

Cooking Time: 47 minutes Prep Time: 15 minutes Yield: 4 servings

Ingredients

1 1/4 lbs sweet potatoes, peeled and cut into 1″ pieces
1/2 cup fat-free milk
1 Tbs butter
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 lb lean ground sirloin
1 onion, chopped
1 cup frozen peas and carrots
1/2 tsp dried thyme
1/2 cup reduced-sodium, fat-free beef broth
1/4 cup red wine
1/4 cup tomato paste

DirectionsPreheat the oven to 350°F. Coat a 6-cup casserole with cooking spray and set aside.

In a small pot, combine the potatoes with enough water to cover by 3″. Bring to a boil and cook for 10 to 12 minutes, or until tender. Drain the potatoes, return to the pot, and add the milk, butter, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Mash until smooth and set aside.

Heat a nonstick skillet over medium-high heat. Add the sirloin and cook for 5 to 6 minutes, stirring occasionally, until browned. Drain the fat from the pan and transfer the beef to a bowl. Return the skillet to the heat and add the onion, peas and carrots, and thyme. Cook, stirring occasionally, for to 7 minutes, or until the vegetables are soft.

Return the beef to the skillet and stir in the broth, wine, and tomato paste. Cook for 2 to 3 minutes, or until the liquid is almost evaporated. Stir in the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Transfer the beef mixture to the prepared casserole dish. Spread the reserved sweet potatoes evenly over the top of the beef. Bake for 25 to 30 minutes, or until the potatoes are lightly browned. Serve and Enjoy

Curried Sweet Potatoes

1-1/2 lb. sweet potatoes, peeled, quartered

1 Tbsp. oil

1 medium onion, finely chopped

2 tsp. curry powder

1/2 cup Light Sour Cream

1/2 tsp. salt (optional)

Cook sweet potatoes in boiling water in 3-quart saucepan 15 minutes or until tender. Drain. While those cook, heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 4 minutes. Add curry powder; cook an additional 2 minutes, stirring frequently. Remove from heat. Mash cooked sweet potatoes. Stir in onion mixture, sour cream and salt.

Lemon Coconut Rice

Ingredients

2 cups jasmine rice, rinsed 2-3 times (Makes the rice less sticky)
2 1/2 cups stock or water
1 tsp. salt
1 14 oz. can coconut milk
Juice and zest of 1 lemon

Methods/steps

In a pot with a tight-fitting lid, combine all ingredients. Bring to a boil over medium-high heat, cooking uncovered; stir occasionally. When rice boils, cover pot and reduce heat to low. Cook 15 minutes. Remove from heat and let sit with lid on for 10 minutes.