Sweet Potato Torta Española with Chard

 

Sweet Potato Torta Española

This Torta Española with Rainbow Chard recipe on theKitchn sounded really good, though we tend not to eat regular potatoes. I wondered if it could be made with sweet potatoes and Googled around and ran into this recipe on Well Fed, Flat Broke. So, while I am sure Spaniards would complain that this has no resemblance to a true Torta Española, we mixed and matched between the recipes and came up with the delicious dinner. We increased the chard to 1/2 the bunch, and sautéed the rest with some garlic and served that on the side. Our only regret was that there were no leftovers!IMG_9026

Sweet Potato Torta Española with Chard

MealsWeLike.com adapted from theKitchn and Well Fed, Flat Broke
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Spanish
Servings 4

Ingredients
  

  • 2 Medium sweet potatoes thinly sliced
  • 1 Red onion thinly sliced
  • 3 Tbs olive oil
  • 1 Clove garlic minced
  • 1/2 Bunch of chard sliced into strips
  • 8 Eggs beaten

Instructions
 

  • Heat the oil in a non-stick pan over medium-high heat.
  • Add the potato and onion slices, stir to mix and coat with oil.
  • Add the garlic and mix in.
  • Cover and let cook until potatoes are soft, about 15 minutes, stirring occasionally.
  • Put the sliced chard on top of the potatoes and cover.
  • Cook another couple of minutes so the chard wilts.
  • Pour the beaten eggs over the chard and cover, cooking another 5-8 minutes, or until the eggs are mostly set.
  • Loosen the edges with a spatula and carefully slide the torta onto a plate.
  • Put the pan on top of the plate and invert so that the torta is back in the pan upside-down.
  • Cover and cook a few more minutes, until the eggs are cooked through.
  • Slice and serve.

 

 

Beef and Watermelon Stir-fry with Brown Rice

Beef and Watermelon Stir-Fry

It’s summer and watermelon is everywhere. I was curious if watermelon could be incorporated into a main dish and started looking around. I came across this recipe at MyRecipes.com (originally from Virginia Willis in Southern Living) and gave it a try. The sweetness of the watermelon is nicely balanced by the salt and spices. The original called for hoisin sauce as one of the main ingredients of the sauce part, but we’ve not found one that we trust as not being made on shared equipment with fish, so I made up something that seemed to work well for the sauce.

Beef and Watermelon Stir-fry with Brown Rice

MealsWeLike.com adapted from MyRecipes.com
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main
Servings 4

Ingredients
  

Marinade

  • 3 garlic cloves minced
  • 2 tsp cornstarch
  • 2 tsp water
  • 2 tsp Low sodium soy sauce
  • 1/2 Tbs olive oil
  • 1 Tbs white cooking wine

Sauce

  • 2 Tbs water
  • 1 Tbs corn starch
  • 1 Tbs Low sodium soy sauce
  • 1 Tbs molasses
  • 1 Tbs white cooking wine
  • 1/2 teaspoon ground black pepper

The rest

  • 1 lb sirloin strip steak cut into thin strips
  • 1 medium sweet onion sliced
  • 1 lb sugar snap peas
  • 1/2 lb carrots sliced
  • 1 tsp grated ginger
  • 1/2 tsp dried crushed red pepper
  • 1 lb watermelon sliced in long 1/2in square sticks
  • Brown rice

Instructions
 

  • Mix marinade: garlic, cornstarch, water, soy sauce, olive oil and wine and marinate the steak slices for 30 minutes.
  • Meanwhile make the sauce: stir together water, corn starch, soy molasses, wine.
  • Remove steak from marinade, discarding the marinade.
  • Heat 1 tsp olive oil in a large skillet over medium-high heat and cook half of beef at a time without stirring, 45 seconds or until browned; turn beef, and cook 45 seconds or until browned. Transfer to a warm plate.
  • Stir-fry the onion until tender, about 2 minutes.
  • Add sugar snap peas, carrots, ginger, and crushed red pepper; stir-fry 2 minutes.
  • Add beef and sauce mixture; stir-fry 1 minute or until slightly thickened.
  • Remove from heat.
  • Stir in watermelon.
  • Add black pepper, and red pepper to taste.
  • Serve immediately over brown rice.

 

 

Meals for the week: June 22-28

  1. Bowties with sugar snaps, lemon and ricotta–adding sausage
  2. Sweet Potato Torta Espanola with Chard, combining this from theKitchn and this from Well fed, flat broke with Chopped Brown Rice Salad with Grapes and [Sunflower seeds]
  3. Wild and Brown Rice Salad, adding grilled chicken
  4. Spinach quiche and Zucchini Carpaccio Salad
  5. BBQ Turkey Meatballs and salad
  6. Grilled Pork Tacos with Corn and Nectarine Salsa

Meals for the week, June 16th-21st

We were on vacation the last couple of weeks, so there weren’t any meal planning posts. I’ve got a couple of recipes to add that we did on vacation and here’s this week’s menu:

  1. Spaghetti with Mint-Pea Pesto
  2. Cajun chicken tacos
  3. Baked falafel (with yogurt, tomatoes, cucumber, lettuce)
  4. Chicken Cutlets with Sautéd Bell Peppers and Feta
  5. Lemony Zucchini, Garlic and Parmesan Pizza
  6. Burgers and a veggie