Monday, April 26, 2010

Sweet Potato Salad Recipe
with Roasted Poblano, Roasted Corn & Chipotle

A sweet potato salad for summer, a colorful and mouth-watering blend of sweet potato, roasted poblano pepper and roasted corn. No mayonnaise so perfect for a 'dish to carry' for potlucks, picnics and family dinners.

Sweet Potato Salad with Roasted Poblano, Roasted Corn & Chipotle

"This is a keeper for summer. Thanks for the inspiration." ~ Anonymous
"It is just wonderful!" ~ DLA in OKC
"This is the perfect summer sweet potato recipe!" ~ Holly

Please welcome Mario Aranda of O Olive Oil, my guide to the pleasure of fine olive oils and artisan vinegars for a couple of years now. And meet Mario’s mother, too, his ‘vinegar mother’, that is.

~ Alanna

“Vinegar is essentially sour wine; even the word itself is taken from the French for Vin Aigre, sour wine. “To make vinegar, you start with wine, then trigger the acidifying process. For most vinegars, this is a harsh 48-hour chemical and mechanical process in steel tanks.

“Not so for good vinegar. Good vinegar starts with good wine and a very old vinegar starter called a ‘mother’. In the olden days, vinegar mothers and yeast starters (for bread) were treasured and protected. Each family had a keeper of the ‘mothers’.

“I grew up in a Sephardic Jewish family in Mexico back in the 1950s. My great-aunt Juliana kept the family’s bread starters and vinegar mothers alive. My mother, alas, kept killing her starts or letting them die. So as a kid, I would have to walk across the river to get new starts, much to my aunt’s eye-rolling dismay!

“The ‘mother’ we use at O Olive Oil hails from the Azores and is many generations old. Portuguese immigrants brought it to California in the early 1930s. To make our vinegars, we place fine Napa wines in ventilated oak barrels, then add our own special ingredients (apricot wine to sherry, say, or cherry wine to zinfandel) and a bit of our vinegar ‘mother’. Then nature begins her alchemy that slowly, slooowly turns wine into vinegar. We barrel-age the vinegar for several months and even years.”

~ Mario Aranda, O Olive Oil

Would you like to sample good vinegar from O Olive Oil? There's a discount and a give-away, especially for Kitchen Parade readers, between now and May 3, 2010. Here's the giveaway information.

ALANNA’s TIPS Off season, frozen corn works great when skillet-roasted as specified. But when fresh sweet corn is available, grill an extra couple of ears of corn, then slice off the kernels into the salad. (Wondering how to grill sweet corn? Here’s how, see Grilled Sweet Corn with Spiced Lime Butter! Hint: leave the husks on!) Sherry vinegar is a mild, almost-sweet vinegar, my favorite for delicate salad dressings. It can be hard to find and pricey so if need be, substitute with malt vinegar, white wine vinegar or another mild vinegar. Boiling the sweet potatoes works too but when steamed, the sweet potatoes keep their shape slightly better.


Hands-on time: 35 minutes
Time to table: 35 minutes
Makes 4 cups
  • 2 pounds sweet potatoes, peeled and diced small
  • 1 large poblano pepper or green pepper
  • 1 tablespoon olive oil
  • 1 cup corn (see TIPS)
  • 1 tablespoon olive oil
  • 2 tablespoons sherry vinegar (see TIPS)
  • 2 tablespoons honey or agave nectar
  • 1/2 teaspoon adobo sauce from canned chipotle chiles
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1/4 teaspoon dried sage
  • 1/8 teaspoon dried thyme
  • 2 tablespoons fresh cilantro or fresh basil, chopped
  • Salt & pepper to taste
  • For garnish, additional cilantro or basil

COOK SWEET POTATOES Cook the sweet potatoes in boiling salted water until barely soft OR steam for about 10 minutes. (See TIPS.)

ROAST PEPPER Move oven rack close to the broiler, set oven on broil. Slice the pepper in half vertically; remove core, membrane and seeds. Flatten halves skin-side up on foil on a baking sheet. Place under broiler til skins blister and blacken. Remove from broiler, fold foil over the pepper to form a tight packet; let rest 5 minutes. Lift off and discard skins; slice flesh into strips.

ROAST CORN In a non-stick skillet, heat 1 tablespoon olive oil on medium high until shimmery. Add the corn and cook, stirring often, until the kernels turn golden brown. (It’s fun! Some kernels just might pop!)

COMBINE Meanwhile, collect remaining ingredients in a large bowl. Stir in the cooked sweet potatoes, roasted pepper and roasted corn. Taste and adjust seasoning if needed.

SERVE & SAVOR To serve, transfer to a serving bowl to serve at room temperature, otherwise refrigerate to serve later but do return to room temperature. Garnish the salad with a sprinkle of chopped cilantro or a leaf of fresh basil.

NUTRITION ESTIMATE Per Half Cup: 162 Calories; 4g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 65mg Sodium; 31g Carb; 4g Fiber; 10g Sugar; 3g Protein WEIGHT WATCHERS POINTS WW Old Points 3, WW PointsPlus 4 This recipe has been 'Alanna-sized' with reductions in portion size and unnecessary fat and increases in nutrient- and fiber-rich vegetables.
Adapted from a local St. Louis newspaper, The Ladue News from a recipe from The Market at Busch’s Grove, an upscale grocery in Ladue, on Clayton Road just west of Price.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite summer salad recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Become a Kitchen Parade fan on Facebook!

More Favorite Summer Salad Recipes

(hover for a description, click a photo for a recipe)
Bloody Mary Salad Cauliflower Salad with Fresh Herbs Quinoa & Black Bean Salad

More Favorite Sweet Potato Recipes

(hover for a description, click a photo for a recipe)
Confetti Potato Salad Rustic Mashed Sweet Potatoes & Carrots Turkey Sweet Potato Soup
~ more sweet potato recipes ~
from Kitchen Parade

~ My Favorite Sweet Potato Recipes ~
from A Veggie Venture

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© Copyright 2010, 2013 Kitchen Parade

A Give-Away for Mother's Day

To celebrate Mother's Day, a special give-away just for the readers of Kitchen Parade.


FOR PURCHASES, A 15 PERCENT DISCOUNT Between now and Mother's Day on Sunday, May 9, 2010, use the discount coupon code "mother" when purchasing goods at O Olive Oil.

(Would you like to know more about how good vinegars are made with a 'mother'? It's quite a story! Read it and get the recipe for a summer Sweet Potato Salad too.)


TWO-BOTTLE NATURAL GIFT BOXES One winner per fifty comments, limit 4. Winners choose which pair of olive oil and vinegar combinations will be sent. I'm especially fond of the champagne vinegar and Meyer lemon olive oil, also the sherry vinegar and Tahitian lime olive oil. But they're all good, let your senses guide! I'm not the only one who loves O Olive Oil, so does O Magazine, Saveur, Bon Appetit, Cook's Illustrated and more, see the whole list!

BONUS COOKBOOK! Each winner will also receive a copy of the new cookbook Insalata's Mediterranean Table by California chef Heidi Insalata Krahling and truly sensuous drawings by Laura Parker. I've yet to cook from this cookbook but unlike many cookbooks from chefs, the ingredients and recipes are accessible. I think we're all going to fall in love with this cookbook. It has a summery feel to me and would make a lovely Mother's Day gift for someone who likes to cook with fresh, seasonal ingredients.


  • The contest runs between now and Monday, May 3rd at 6pm CST.
  • This contest is open to U.S. residents and yes, you too Canadian readers! who are at least 18 years old. (Sorry, readers from outside North America. U.S. postage costs have become prohibitive.)
  • Winners will be selected at random and notified on May 3, 2010. If I don't hear back from the winner in 48 hours, or if for some reason the winner is not eligible, I will select another.
  • This give-away is not sponsored by O Olive Oil. For three years now, I have enjoyed their 'good' (make that very, very good) organic and citrus-crushed olive oils and 'good' (ditto) barrel-aged wine vinegars. This give-away is my gift to Kitchen Parade readers.


ENTER ONCE by leaving a COMMENT on this page.

We're celebrating Mother's Day so in your comment, finish this sentence, "These five words best describe my mother ... ".
For example, here's what I'd write about my mother. "These five words best describe my mother Shirley ... missed - creative - bridge queen - smart - big laugh."
IMPORTANT! Your comment must include an e-mail address. You are welcome to format your address so that spammers won't grab it. If your address is, change it, for example, to olive hyphen oil dash girl at gmail. If a comment doesn't include an e-mail address, I reserve the right to deem it ineligible.

ENTER AGAIN by SIGNING UP for a FREE E-MAIL SUBSCRIPTION All new e-mail subscribers to Kitchen Parade and A Veggie Venture between April 26 and May 3, 2010 will be automatically entered into the contest. Sign up here, it's free, you'll learn about new recipes whenever they're published.

ENTER AGAIN via TWITTER Just share the link to this give-away with your Twitter followers, then leave a comment here with a link to your tweet and your e-mail address.

"LIKE" KITCHEN PARADE ON FACEBOOK If you like, share news about this giveaway with your friends and family on Facebook. Just "like" Kitchen Parade on Facebook. There's no way to 'count' this "like" toward the giveaway (since Facebook doesn't provide information about when Facebook members "like" a service like Kitchen Parade) but I sure would appreciate it!

I can't wait to hear how you describe your moms!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Kitchen Parade recipes are sorted by Weight Watchers points and the common-sense Shop Your Pantry, Fridge & Freezer First. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture.

© Copyright 2010 Kitchen Parade

Tuesday, April 20, 2010

Red Quinoa Salad Recipe - Your Way

The Recipe: A healthy grain salad recipe that starts with red quinoa (don't worry, regular white quinoa works too, so would another grain), a few vegetables for crunch, a sprinkle of fresh herbs for brightness, a handful of feta cheese for creaminess, all tossed in an easy vinaigrette. This will be my go-to salad for the summer, protein-packed, fiber-good and eminently variable.

Red Quinoa Salad Your Way, another healthy concept recipe ♥

Spring’s come early to Missouri this year. In the country, the redbud appears especially pink against the dark green needles of the cedars, too bad they’re invasive, the scourge of the Midwest. Here in the suburbs, the fern garden should be little more than fiddleheads, instead, full furls reach west to find full sun.

But mine’s a northern soul. When it’s 80-something already in April, the calendar feels all rushed. "Slow down!" I want to demand. We’ve not yet had spring and already it’s feeling a lot like July and a surly-hot summer.

The only consolation? Summer cooking is simple and spare, it takes just a spark of inspiration to throw together something for the grill, a salad from the garden, a fruity dessert. Last year I collected easy summer recipes all summer long. In 2010 already, my head and my grocery list are headed back that way. Come along, won’t you?

Red Quinoa Salad Your Way, another healthy concept recipe ♥

While our salads look not the least bit alike, mine is inspired by the red quinoa salad from Tea Austen, author of the beautiful blog Tea & Cookies and the just-published book, The Butcher and the Vegetarian: One Woman's Romp Through a World of Men, Meat, and Moral Crisis. Step on over, she just might be your 'cup of Tea'!

Red Quinoa on the left, Regular Quinoa on the right ♥

What Is Red Quinoa?

Quinoa (it's pronounced KEEN-wa) is a high-protein grain that originates in the Andes Mountains of Peru although these days is raised across the world. It cooks quickly and is easily digestible, it's also gluten-free and considered a complete protein. It comes in two variations, red and white. While I love the drama of red quinoa's nutty-red color, it tastes just like the easier-to-find white quinoa. Red quinoa is just now showing up in St. Louis, I've found it at Global Foods in Kirkwood. Otherwise, look for regular quinoa beside other grains at Whole Foods, Trader Joe's and natural food stores. If your grocer carries Bob's Red Mill, look for quinoa there, or ask your grocer to order it. For more information about healthy grains, see this great guide to grains from Culinate.

Easy Summer Recipes ♥, a collection of easy-to-remember and memorable recipes especially for summer. Less cookin'. More livin'. It's the summer's motto!
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new "summer easy" recipes all summer long!
With a free e-mail subscription, you'll never miss a one!


Hands-on time: 25 minutes
Time to table: 35 minutes
Makes 5 cups

    ADD-INs (for example)
  • 3 green onions, white and green parts, chopped
  • 8 halves sun-dried tomatoes, sliced in thin lengths
  • 8 halves dried apricots, sliced in thin lengths
  • Half an English cucumber, diced small
  • 8 olives, halved
  • 1 tablespoon fresh herbs
  • 2 ounces feta cheese, crumbled

  • 2 - 4 tablespoons good vinegar
  • 1 tablespoon good mustard
  • 1 tablespoon good olive oil
  • Salt & pepper to taste

  • Fresh greens for serving

QUINOA Bring the water and salt to a boil in a medium saucepan. Add the quinoa and cook on medium heat until the quinoa fully cooks and the water cooks off, 15 – 20 minutes. If needed, drain. Stir a bit to help cool.

ADD-INs Prep the vegetables and collect in a large bowl. For the moment, leave the feta aside.

VINAIGRETTE In a small bowl, whisk all the ingredients.

SERVE & SAVOR Stir the quinoa into the vegetables, add the vinaigrette and gently stir in the feta. Best served immediately but can be refrigerated to serve later, but save the feta to stir in just before serving. Serve atop fresh greens.

ALANNA's TIPS Red Quinoa Salad is a concept salad, begging for adaptation depending on what’s in season and what’s on hand. So do make it ‘your way’. Start with quinoa – or heavens, choose another grain, barley, kashi or couscous, even brown rice. Have fun with the add-ins, my choices slant to the Mediterranean but don’t stop there. Just be sure to include the sharpness of some onion, a small dice of red onion or a sweet onion, say. You’ll also want something wet and something crunchy, something salty like olives or capers, something slightly sweet like fruit.

NUTRITION INFORMATION Per half cup for a side serving/cup for a main dish serving: 109/218Calories; 4/8g Tot Fat; 1/2g Sat Fat; 5/10mg Cholesterol; 147/294mg Sodium; 15/30g Carb; 2/4g Fiber; 3/5g Sugar; 4/8g Protein. WEIGHT WATCHERS Old Points 2/4 & PointsPlus 3/7 & SmartPoints 4/7 CALORIE COUNTERS 100-calorie serving = 1 cup (8g protein). This recipe has been "Alanna-sized" with reductions in fat.

More Ways to Cook with Quinoa

(hover for a description, click a photo for a recipe)
Oven-Baked Whole-Grain Pilaf Quinoa & Black Bean Salad Brown Rice & Quinoa Rice Pudding
~ more quinoa recipes ~
~ more concept recipes ~

Salad for Supper?

(hover for a description, click a photo for a recipe)
Chicken Greek Salad Shrimp Salad Recipes Tropical Pork Tenderloin

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(helping home cooks save money on groceries)

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