Thursday, September 20, 2012
Stuffed Sweet Potatoes with Pancetta and Broccoli Rabe
I still don't know how often I'll update, but whenever I cook good food and think of funny things, I'll probably be posting. I can't keep all this goodness to myself.
Speaking of goodness, peep that sweet potato...mmmmm. I'll be getting to that in a minute.
My cooking style has recently changed because I'm newly single, so I'm having to relearn how to cook for one. It's annoying because I have no help in the kitchen (or with dishes, which are the bane of my existence, and the ruiner of nails), no one to share my cooking triumphs with, and too many leftovers. Still, there are bonuses, such as I can cook whatever I want, when I want and don't have to worry about making sure its "man friendly." I also can cook enough for two meals and leave the leftovers out on the counter while I eat dinner. It's the little things, people.
I found a recipe in the January/Feburary issue of Food Network Magazine that perked my interest. I used the base ingredients, but didn't bother with the cheese concoction because it seemed like too much work.
Stuffed Sweet Potatoes with Pancetta and Broccoli
2 servings, for 1 single lady, and weekend leftovers
2 Sweet Potatoes
4 Slices of Pancetta
1/2 Bunch of Broccoli Rabe, stems cut off, and chopped
1 Cup assorted Mushrooms (I used the "stir fry" pack that had shiitake, portabella, and I dunno what else)
2 Cloves Garlic, Sliced
1/2 tsp Red Pepper Flakes
Pinch of Nutmeg
Pierce the sweet potatoes with a fork and place in a 350 degree oven for about an hour. If you don't plan that far ahead, just nuke those bad boys for about 10 minutes until they are soft.
Chop and cook the pancetta until brown, about 5 minutes, and remove from pan to a paper towel. Add the broccoli rabe (which I had never had or cooked before, and is awesome) and a pinch of salt and cook, stirring occasionally, for about 3 minutes. Add in the mushrooms, red pepper flakes, and garlic and saute until the veggies are tender, another 3 or 4 minutes.
Slice open the potato and add a little butter (I use yogurt butter) and a bit of nutmeg, then the rabe mixture. Put a dollop of greek yogurt, and then the pancetta.
Eat, enjoy, and relish the fact that you have leftovers and they are all yours.