Dinner Nov 23, 2024
Note: Made 4 servings.
Cranberry sauce was already made from Thanksgiving Sandwich
Ingredients:
2 pounds peeled or skin-on Sweet Potatoes, diced
Extra-Virgin Olive Oil, divided Kosher salt and freshly ground black pepper
1 cup Wheat Berry Grains
½ lb Kale
2 cups Cranberry Sauce
8.8 oz Halloumi Cheese
Directions:
Place sweet potatoes in a large saucepan and cover with water. Heat water to 160°F (70°C) as registered on an instant-read thermometer. Cover and set aside for 1 hour.
Meanwhile, adjust oven rack to middle position and preheat oven to 400°F (200°C).
Drain sweet potatoes and spread out on a rimmed baking sheet. Drizzle with olive oil and season to taste with salt and pepper and toss to coat. Roast until bottom side is browned, about 30 minutes.
Meanwhile, in a medium sauce pan, bring salted water to a boil. Add berry grains, reduce heat, and cover. Let simmer for 50-60 minutes, stirring occasionally, until berries are chewy but tender. Once berries are fully cooked, drain excess water.
Carefully flip potatoes with thin offset spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer.
Cut out the kale stems and then rinse and spin (salad spinner) the leaves. Cut leaves into bite sized pieces and place in a large mixing bowl. Drizzle some vegetable oil and season with salt and pepper to taste. Roughly mix the kale to get it evenly coated, squeezing/massaging it to help soften it. Cover the bowl with a towel and let sit at room temperature for 20-30 minutes till darker in color and softer in texture.
Cut halloumi into thin slices and pan sear both sides in a dry, hot skillet.
Final Notes:
This was a pretty solid salad/grain bowl thing. A little sweet from the cranberry sauce and sweet potatoes, but surprisingly not too sweet for me.
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