Vegetarian & Vegan

Sweet Potato, Caramelized Onion, White Bean & Mushroom Fall Nachos Topped With Fresh Arugula & Fried Sage

A hearty (dare we say semi-healthy??) indulgence perfect for this time of year
October 10, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

COMMENT
TWEET
PIN
SHARE

Fall nachos with sweet potato, caramelized onions and arugula. Recipe by @waitingonmartha Fall nachos with sweet potato, caramelized onions and arugula, recipe by @waitingonmartha

When it comes to nachos, lets just say I take my nachos very seriously (you may remember my queso drenched vegetarian nachos, an ultimate lesson in layering and loading). They’re simply the easiest food to dress up, get creative with and full-out nosh on.  So in the spirit of mixing it up, today I give you my latest nacho creation: warm and cozy fall nachos (because you know I love all things fall).  

Spicy sweet potatoes, caramelized onions, cremini mushrooms and Great Northern beans come together on top of hearty, whole-grain chips for a simple, yet incredibly satisfying crunch in every bite.  A perfect blend of savory, salty and a hint of sweetness make these sweet potato nachos a true crowd-pleaser—and needless to say—an elevated take on your run-of-the-mill chips and cheese.  Plus you can prep the majority of the ingredients up to two days before, so when you go to actually build the nachos and bake them, it should only take about 20 minutes.

I have a few tricks up my sleeve, however, when it comes to these fall sweet potato nachos.  See, the secret is in blending your sweet potatoes in a blender for a mashed potato consistency.  I also douse the sweet potatoes with cayenne to give them a subtle heat, blending and seasoning with cayenne, salt and pepper as I go. Once blended, I use a spatula and spread the spicy mashed sweet potatoes onto every few chips (I like to use the really intense, thick 12-seed kind of chips to hold the weight of the toppings), along with a layer of Great Northern white beans, cremini mushrooms (always wiped clean with a dish rag, never rinsed with water), caramelized onions and a MIX of shredded Monterrey Jack and cheddar cheese.  Lastly, while the cheese is melting, I flash fry sage (it takes about 30 seconds!) for a delightful addition with the fresh arugula to top it all off.  

While I’m pretty set on this winning combo for fall, I do love that the beauty of nachos is the opportunity to switch it up and choose whatever toppings you desire.  So try these fall sweet potato nachos as is but, then go ahead and have a little fun with your own renditions too.  Enjoy!  Truly, MKR

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 

Fall Nachos with Sweet Potatoes, Great Northern Beans, Cremini Mushrooms & Caramelized Onions with Fried Sage & Fresh Arugula
Write a review
Save Recipe
Print
Prep Time
15 min
Total Time
1 hr 20 min
Prep Time
15 min
Total Time
1 hr 20 min
Ingredients
  1. For the nachos
  2. 2 cans great northern white beans
  3. 1 cup cremini mushrooms, roughly cut into 1/4 inch strips
  4. 1 block white cheddar cheese, shredded
  5. 1 block Monterey Jack cheese, shredded
  6. Hearty chips (look for thick, heavy and whole grain)
  7. cayenne, to taste
  8. salt and pepper, to taste
  9. fresh arugula, to garnish
  10. fresh sage, to fry and garnish
For the caramelized onions
  1. 6 giant onions, chopped into 1/4 inch slices
  2. 2 tablespoons butter
  3. 2 tablespoons water
  4. salt, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large pot, boil sweet potatoes until tender.
  3. Blend sweet potatoes in a blender to create a mashed potato consistency.
  4. Place chips onto baking sheet, spreading with sweet potatoes, a layer of beans, caramelized onions* and mushrooms.
  5. Cook nachos without cheese for 10 minutes.
  6. Take nachos out, sprinkle shredded cheeses on top, and cook for another 10 minutes, or until melted.
  7. While the cheese is melting, fry the fresh sage in about an inch of oil in a small saute pan. Be sure to wait until the oil is hot before flash-frying the sage. It will take only about 30 seconds to fry.
  8. Top nachos with fried sage and fresh arugula, and serve!
For the caramelized onions
  1. Remove skins of onions and slice them into 1/4 inch slices.
  2. Melt the butter in your skillet on medium heat.
  3. Add onions to your pan and stir them, making sure to coat them with butter.
  4. Stir onions and scrape the skillet every 5-10 minutes.
  5. After about an hour of cooking, your onions will be properly caramelized.
  6. Once cooked through, pour the water into the pan, scraping all of the bits. Season the onions with salt and pepper to taste.
Notes
  1. To cut down on prep time, you can make your sweet potato mash and caramelized onions the night before. When blending the sweet potatoes, add a tiny bit of water to the bender if it seems too dry. Season and taste as you go, adding more water if need be.
  2. I usually put half to 3/4 of my caramelized onions on my nachos, and save the rest. They keep well up to 2-3 days.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

comments (1)

Roasted Tomato Soup with Grilled Pimento Cheese Bites

A classic mealtime favorite, elevated and made even better with KITCHENAID®
September 28, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

COMMENT
TWEET
PIN
SHARE

Roasted tomato soup with grilled pimento cheese bites, @waitingonmartha @kitchenaidusa #spon #recipe Roasted tomato soup by @waitingonmartha @kitchenaidusa #recipe womblogs_rusticwhite_015 Roasted Tomato Soup with Grilled Pimento Cheese Bites, recipe by @waitingonmartha @kitchenaidusa #spon #comfortfood

There’s really nothing better—or more comfort inducing—than tomato soup.  And like most things, tomato soup really does taste better with a little homemade effort.  Sure, a can of tomato soup will suffice in a pinch, but homemade is truly a difference you can taste.  And when you hear the words, “tomato soup pimento cheese” anywhere in the same sentence, you know you’re in for a treat. 

My take on the classic is a tad on the fancier side with the use of roasted tomatoes.  By roasting the tomatoes whole along with using fresh cloves of garlic, then blending, I get a thicker, creamier consistency that is just SO much more satisfying than a one note from the can version.  

Along with the roasting, the other key to my recipe was hinted above: blending.  Last time we talked blending, it was to share my love for the KitchenAid® Pro Line® Series Blender and that love is not lost today.  By blending, even if it’s only a portion of a soup, you’re creating a richer and tastier texture.  I find that blending is actually the key to most soups, so trust me when I say it’s worth the extra effort.  

Once blended, I really do enjoy a dollop (or two) of heavy cream if I’m serving this roasted tomato soup as a starter.  BUT when I’m serving it as an entree I like to put a little Southern spin on it by serving it alongside grilled pimento cheese bites.  

Grilled pimento cheese bites are just as heavenly as they sound…crisp pan fried sourdough encasing rich, ooey-gooey pimento cheese.  The combo really should be illegal!  But lucky for us it’s not, and even luckier for us is that grilled pimento cheese bites are super easy to make.  Simply cut the sourdough bread into smallish squares, spread with pimento cheese and fry it all in a sauté pan until crisp and golden brown.  You can most certainly use store-bought pimento cheese, but if you’re using homemade, here’s a quick tip: be sure to blitz the ingredients in a blender for a smoother, spreadable texture that is sure to melt better.  

So now that I’ve shared my spin on the ultimate comfort food, all you’ve got to do is try it! Truly, MKR

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 
Roasted Tomato Soup with Grilled Pimento Cheese
Serves 6
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
For the soup
  1. 2 28 oz. cans of organic whole roasted tomatoes
  2. 1 large onion, chopped
  3. 10 garlic cloves, sliced
  4. 3 tablespoons of tomato paste
  5. 4 cups organic vegetable broth
  6. 1 teaspoon fresh thyme, chopped
  7. 1 teaspoon fresh rosemary, chopped
  8. 4 tablespoons olive oil
  9. salt and pepper, to taste
for the grilled pimento cheese bites
  1. 4-5 slices sourdough bread
  2. pimento cheese
  3. 1 tablespoon butter
Instructions
  1. Heat the oven or toaster oven to 425 degrees.
  2. Place the tomatoes on a baking dish and slightly crush or break with your hands, add garlic cloves, 2 tablespoons olive oil, and season with salt and pepper.
  3. Roast until garlic is soft and tomatoes are jammy, approx. 30 minutes.
  4. About 10 minutes before roasted tomatoes are done, begin heating 2 tablespoons of olive oil in a large heavy pot over medium-high. Add onion and season with salt and pepper.
  5. Cook until onion begins to soften.
  6. Increase heat to medium high, add tomato paste, rosemary and thyme; cook, stirring, until slightly darkened in color, about 2 minutes.
  7. Add roasted tomato mixture and broth and bring to a boil.
  8. Reduce heat and simmer, stirring occasionally, until flavors meld, 15-20 minutes.
  9. Let cool slightly.
  10. Working in batches, pour tomato mixture in a blender until smooth and pour soup back into pot.
  11. Taste, then season with salt and pepper and put the lid on to keep warm while you make the pimento cheese bites.
For the pimento cheese bites
  1. Cut the sourdough bread into smallish squares.
  2. Smear butter on outside sides of bread.
  3. Spread with pimento cheese and in a saute pan coated with cooking spray, saute on high to medium high until golden brown.
  4. Serve with tomato soup, and enjoy!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha  |  This post was in collaboration with KitchenAid, a brand we love and adore.  All opinions are 100% our own. 

comments (2)

Easy Seafood Paella & Espinacas con Garbanzos (Spinach with Chickpeas)

Feel transported with this succulent, seasoned one-pot entree & traditional Spanish side dish
September 20, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

COMMENT
TWEET
PIN
SHARE

Easy seafood paella recipe by @waitingonmarthaTraditional Spanish side dish: espinacas con garbanzos (spinach with chickpeas) Easy seafood paella recipe, @waitingonmartha Easy seafood paella, waitingonmartha.comEspinacas con Garbanzos (Spinach with Chickpeas) recipe by Waiting on Martha

If you didn’t catch yesterday’s post let me catch you up.  We kicked off our Monday by hosting a vibrant Spanish themed dinner (and a MAJOR giveaway) with two of my favorites, Le Creuset and Williams-Sonoma.  And today, as promised, I’m sharing the recipes for my Easy Seafood Paella and Espinacas con Garbanzos. 

So first, a little backstory: I love seafood paella. And I’ve wanted to take a stab at making my own for awhile now, but truthfully I’ve been a bit intimidated to try and tackle it at home.  Though some recipes slightly vary, I’ve always enjoyed it as a traditional rice dish with fresh mussels, little neck clams and shrimp, simmering in a fiery bath of spices and seasonings (think cayenne, saffron, smoked paprika and more).  It’s really no surprise that people from all over consider this traditional Spanish dish an elevated comfort food, and it’s dramatic one-pot presentation makes it a true show stopper.

To my delight, making my own seafood paella was so much easier than I had imagined. What I thought would be a painstakingly long process, turned into an under-30-minute (or just about) meal!  I mean I was shocked.  You will spend that active time simmering, blending and boiling, but you’ll find that the level and depth of flavors you’ll achieve is well worth the time spent over the paella pan.

Next up (which can serve as a first course to the seafood paella or by itself as a tapa) is the traditional Spanish side dish: Espinacas con Garbanzos, which translates to “spinach with chickpeas.” Sounds simple enough, but this spinach and chickpea Moorish-style stew is a comforting, filling dish that’s typically served hot and has a smoky, hearty flavor. This, like the seafood paella, is an under-30-minute dish, so it’s a great option when you’re hoping to kick up your weeknight routine or impress (without all the fuss) at your next dinner party.  Truly, MKR 

P.S. Don’t forget to enter our week-long giveaway with your chance to score a 16-piece Le Creuset set in the color of your choice!  All the details are listed below in the widget, and I’d love to hear: what color would you choose?!  

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 

a Rafflecopter giveaway

Easy Seafood Paella
Serves 4
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 3 Tbs. olive oil
  2. 1 yellow onion, chopped
  3. 1 red bell pepper, seeded and chopped
  4. 5 garlic cloves, minced
  5. 2 cups Spanish paella rice
  6. 1 cup peas
  7. 1 tsp. saffron threads
  8. 1/2 tsp. cayenne pepper
  9. 1/2 tsp. smoked paprika
  10. 3 cups vegetable broth
  11. 1 lb. shrimp, shelled & deveined
  12. 1 lb. little neck clams, scrubbed
  13. 1 lb. mussels, scrubbed and debearded
  14. salt & pepper to taste
  15. Cilantro, chopped for garnish (optional)
  16. Limes, for garnish (optional)
Instructions
  1. In a large paella pan or sauté pan over medium-high heat, warm the olive oil. Add onion, pepper and garlic and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Season with salt and pepper.
  2. Add the rice, saffron, cayenne & smoked paprika and cook, stirring, until the grains are well coated, about 2 minutes. Pour in the broth slowly and stir in 1 tsp. salt. Bring to a boil, then reduce the heat to low, cover and cook until the rice has absorbed nearly all of the liquid, about 10 minutes.
  3. When the rice has absorbed nearly all of the liquid, press the clams, shrimp and mussels, into the rice and top with the peas. Cover and cook until the shrimp are opaque and the clams have opened, about 5 minutes. Discard any unopened clams and mussels and serve immediately with cilantro and lime garnish (optional).
Notes
  1. When preparing your seafood discard any mussels or clams that will not stay shut to the touch before cooking.
Adapted from Williams SOnoma
Adapted from Williams SOnoma
Welcome by Waiting on Martha https://waitingonmartha.com/
Espinacas con Garbanzos (Spinach and Chickpeas)
Serves 4
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cans of chickpeas, drained & rinsed
  2. 1 large bag fresh spinach, washed
  3. 1/4 cup blanched unsalted Marcona almonds, rough chopped
  4. 1 can fire roasted tomatoes
  5. 2 tablespoons tomato paste
  6. 1 cup tomato sauce
  7. 6 garlic cloves, chopped
  8. 1 small yellow onion, chopped
  9. Extra virgin olive oil
  10. 2 Tablespoons Sherry vinegar (or red wine vinegar if sherry vinegar is hard to come by)
  11. 1 teaspoon ground cumin
  12. 1/2 teaspoon cayenne pepper
  13. 1/2 teaspoon smoked paprika
  14. Salt & pepper to taste
Instructions
  1. Coat a large saucepan over medium-high heat warm olive oil and add garlic, onion, cumin, cayenne and black pepper sautéing until translucent, 3-4 minutes. Add almonds and lightly toast.
  2. Transfer the ingredients to a blender/food processor and add the sherry vinegar. Blend the ingredients together until you have a thick paste. Return the paste to the saucepan and add your garbanzo beans, tomatoes, tomato sauce and paste. Stir gently until the chickpeas are fully coated by the sauce.
  3. Add the spinach and stir until spinach is wilted and everything is evenly incorporated.
  4. Season with salt and pepper and serve.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

comments (15)
Keep Browsing
Copyright © Welcome by Waiting on Martha  /
Back to Top