Running on Comfort Food.

Happy Tuesday y’all!
I am currently sitting quietly at my kitchen table in my running gear while I wait on my mom to go for a run. The only thing I can really think about is running in the freezing cold. I mean it’s nice but I like a good sweat. After running 3 miles in 30 degree weather, I feel like I could put on a ball-gown and makeup and go to prom…without even taking a shower. Not that I actually do this. I mean, I pretty much bathe twice a day and can’t even stand the smell of my breath after lunch, so you better believe I brush my teeth 3 x’s a day. Probably the reason why I’ve never had a cavity 🙂 Anyway, I am contemplating this run b/c of the weather, and because Annabelle is snoring so terribly loud that I am jealous and just want to crawl back in my warm bed and hibernate for the rest of the day. 
Do any of you have these days where the weather discourages you from doing outdoor activities?
I sure hope so.

When it’s cold like this I also find every excuse in the book to eat more food than I usually do at each meal. This usually involves some sort of comfort food. Okay, it almost always involves comfort food. When it’s cold outside I want a big bowl of chili, with a huge chunk of cornbread, chicken enchiladas, or a huge plate of piping hot barbecue spare ribs with a side of barbecue sauce and a baked potato fresh from the oven. Oh, and coffee and hot chocolate. I want it all! A few days ago I opted to test a recipe for the Food 52 Your Best Recipe with Vanilla Contest.

So, I chose a recipe that called for sweet potatoes

bathed in browned butter

and tossed with shallot, curry powder, and vanilla bean.

Ummmm yes, please!

Plus, you know how I feel about browned butter.

This would be the perfect side dish for Thanksgiving.

Comfort food…for the win!

Brown Butter Curried Vanilla Sweet Potatoes (GF) (recipe via Emily C from Food 52):

2 T. unsalted butter
1 pound sweet potatoes, peeled and cut into 1” chunks (about two large sweet potatoes)
1 shallot, peeled and thinly sliced
1 t. mild (sweet) curry powder
1 t. fresh thyme leaves, finely chopped
1/2 vanilla bean, split lengthwise and seeds scraped
kosher salt + freshly ground black pepper, to taste

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a saute pan over medium heat, cook the butter until it turns brown and nutty, about 6 minutes.
3. Remove from the heat, and add the curry powder, seeds from vanilla bean, and thyme to the brown butter. Mix well.
4. Add the sweet potatoes and shallots to the pan, tossing well so they’re evenly coated with the browned butter. Season to taste with salt and pepper.
5. Transfer to the prepared baking sheet. Roast for about 30 minutes or until the sweet potatoes are tender and caramelized.
6. After about 15 to 20 minutes, toss the potatoes with a spatula to make sure they’re coated evenly with the brown butter. Remove from the oven and serve warm.

Serves 2.


Speak Your Mind