Saturday, December 1, 2018

Fantastic Breadless Stuffing

Big discovery. This is the best stuffing I've ever had, it's super easy to make, and it doesn't use any bread (I will not use the "g" word). Low fat, to boot.

Any time I post a photo of a meager food portion, that's a good sign. It means I tore into it like a hunger-crazed wolverine before calming down sufficiently to think of shooting a picture.

Heat nonstick pan to medium, spreading olive oil thinly but thoroughly (e.g. with a paper towel). Sprinkle salt and more black pepper than you imagine you need in the pan.

Coarsely chop a medium onion and spread it out in the pan. Cook a minute or two.

Finely chop a few red Swiss chard stems (green works, though is less festive-looking), add to onions.

Skin and use a fork to hastily/coarsely mash a large leftover baked sweet potato (I prefer Murasakis, the purple-skinned Japanese ones, seasonally available at Trader Joe's). When onions and stems are soft, lay mashed sweet potato over vegetables. Add a small splash of water or apple cider (especially good: cider sediment and/or cider that's slightly spoiled) to pan surface (i.e. not directly onto vegetables) and immediately cover tightly (if liquid doesn't immediately sizzle, increase heat).

When liquid stops sizzling, stir violently with spatula, add another splash and cover again.

Season with cumin and chili pepper flakes. Stir again (optionally drizzling some olive oil atop before final stir), and monitor closely, removing from heat once onions are nicely brown. Timing is tricky. Sweet potatoes burn easily, so it's better to forgo fully-browned onions rather than risk burning the sweet potatoes.

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