- Put all ingredients in large pot for mash and cover with water
- Make chili
- Strain and mash ingredients
- Serve together!
Jerusalem artichoke mashed potatoes
Jerusalem artichokes (not to be confused with regular artichokes are also called sunchokes). They are similar in consistency to potatoes. They are in the root family but have a nutty taste.They will create a unique flavor and twist to regular mashed potatoes.
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 2 Jerusalem artichokes peeled and chopped
- 1 cauliflower cut into chunks
- 1 sweet potato peeled and chopped
- 1 potato peeled and chopped
- 2 tablespoon extra virgin olive oil
- 2 teaspoon salt pink Himalayan
Directions:
- Place Jerusalem artichoke, cauliflower, sweet potato and potato into a large pot. Cover with water and let boil on high for 50 minutes.
- Strain and mash with wooden spoon until desired smoothness.
- Add olive oil and salt and mix. Serve hot with meat.
Beet and pepper chili
The ingredients in this dish may surprise you, but the sweetness of the beets compliments the spice of the pepper and are such a nice and new blend to the comforting flavor of ground meat
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 pound high quality ground meat
- 1 teaspoon salt pink Himalayan
- 2 onions chopped
- 1 head garlic top cut off
- 1 red chili pepper cut in half, seeds removed for less spice
- 1 tablespoon honey
- 1 tablespoon tomato paste optional
- 1/2 beet large. peeled and chopped
- 2 oranges juiced, with two slices saved for garnish
- 1 tablespoon curry powder
- 2 scallions chopped
- 1 cup cilantro stems removed, chopped (optional)
- 1/2 cup mint stems removed, chopped
Directions:
- Prepare large skillet on high heat. Add olive oil. Add meat and salt. Let brown for 8 minutes.
- Using a wooden spoon, break pieces of meat apart and ‘turn over’.
- Add the rest of the ingredients except for scallions, cilantro and mint and cover the pot.
- Turn down to low heat and let cook for 30-40 minutes, mixing occasionally
- Garnish with fresh herbs, scallions and orange slices
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Put all ingredients in a soft corn tortilla wrap and have the best meat wrap you’ve had in a while! Make an extra one for your favorite friend at work 🙂
