One of my favorite chefs on the Food Network (and now The Cooking Channel) is Ellie Krieger. She is fantastic and her food is healthy! If you don’t know who Ellie is you should try to catch one of her shows on the previous mentioned channels. Here is a small blurb about her from Wikipedia:
Krieger was a fashion model during her late teens and early 20s for the Wilhelmina Models agency. As a model she became conscientious of what she was eating, so during this time, she changed her eating habits to be healthier..
Krieger has a bachelor’s degree in clinical nutrition from Cornell University, and has a master’s in nutrition from Columbia University.Krieger is a registered dietitian and nutritionist and was an adjunct professor at New York University in the Department of Nutrition, Food Studies, and Public Health.
Back in November a really good friend of mine who works at a Barnes and Noble in New Jersey met Ellie at her store and had one of her cookbooks, So Easy signed for me! It was such a surprise when I got it in the mail…I use this cookbook very often and have loved every single dish I have made from it. All I have to say is healthy food and be extremely tasty! What is even better is I have had no problems making any of her dishes gluten free🙂
I also have an edition of Fine Cooking from June 2009 – Eat Smart with Ellie Krieger (Featuring recipes from her best seller, The Food You Crave). This magazine is jam packed with her amazing recipes and the other night I made her Honey Roasted Sweet Potatoes. Normally I boil my sweet potatoes and mash/whip them up with a bit of cinnamon but I wanted to try something new, and I am happy I did. (You can also watch a video on this super simple, yet extremely tasty recipe here)
Ellie’s Honey-Roasted Sweet Potatoes
– Roasting sweet potatoes concentrates their flavor and leaves them caramelized outside and tender inside. Coating them with a touch of lemon and honey before cooking makes them all the more flavorful.
3 large sweet potatoes (about 2 pounds), peeled and cut into 1 inch pieces
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt, plus more to taste
Preheat the oven to 350 degrees F.
Place the potatoes in a 9×13-inch baking dish. In a small bowl, whisk together the oil, honey, and lemon juice. Pour the mixture over the potatoes and toss to coat. Sprinkle with the salt and bake, stirring occasionally, until the potatoes are tender, about 1 hour. Season with more salt to taste and serve.
(Also these are great re-heated). I think these will be on our table for Thanksgiving this year. Not to sweet but perfectly flavored and tender.