This past weekend I made a very short but sweet visit to London. The main purpose of the trip was to see Beyonce’s The Mrs. Carter Show World Tour, which was absolutely amazing, stunning, beautiful, and worth every penny I paid for those tickets. Seeing her live in concert has been on my bucket list for as long as I can remember- and even though I’ve now managed to successfully accomplish this task, I would love to see her in concert again. (Actually, that’s an understatement.) It was a giant dance party, and every single member of the audience, with the exception of the three very bored ladies next to me, participated in the two-hour sing-along. To the left, to the left… All the single ladies, all the single ladies… I felt like there was a sense of solidarity among all the concert-goers: yes, we are all here because we love Beyoncé, and we are here to see Queen Bey in action.
While Beyoncé was wonderful, Rachel and I also took advantage of our time in London to eat. We went for dimsum at Yautcha, before stopping at Hummingbird Bakery for cupcakes (I got lemon meringue, one of their monthly specials!) and Gail’s, where I bought some munchies (coconut meringue and seeded crackers) to bring back to St. Andrews with me. We also made a pit stop at Whole Foods, before grabbing frozen yoghurt at the very popular Snog.
Beyonce and food excursions were great, but I’m happy to be back to my library routine after spending a fun weekend in London.
Here’s a recipe for stuffed sweet potatoes with spinach, cranberries, almonds, and cous cous. The cranberries provide a nice contrast with the savoury flavours, while the almonds provide great texture and crunch. Yum!
Stuffed sweet potatoes with spinach, cranberries, almonds, and cous cous
4 sweet potatoes
1 cup of cous cous or quinoa
2 cups vegetable broth
2 cloves of garlic, minced
1 onion, diced
2-3 cups spinach
1/2 cup almonds, toasted and chopped
1/4 cup cranberries
sunflower or olive oil for cooking
salt and pepper to taste
Preheat the oven to 175 degrees celsius, and bake the sweet potatoes until tender. This usually takes 45 minutes to an hour or more, so plan ahead! In a small pan with no oil, toast the almonds on medium-high heat until they begin to brown (but not burn!). After they’ve been toasted, chop the almonds and set aside.
In a small saucepan, cook the cous cous or quinoa in the vegetable broth on medium-high heat. In a separate, medium saucepan, quickly fry the garlic and onion until they become soft and translucent.
Add the spinach, cranberries, and almonds and continue to sauté. Transfer the cooked cous cous or quinoa into the onion, spinach, cranberry and almond mixture and mix well. Salt and pepper to taste.
Once the sweet potatoes are done, slice them in half and scoop a little well in each half of the sweet potato. Fill the potatoes with the filling, eat and enjoy 🙂
(Some people don’t like eating potato skins, but personally I just love to eat sweet potato skins!)
Wishing you much love and happy kitchen adventures,
*stay posted for the upcoming recipes on life is like a dumpling: apple-molasses upside down cake and peanut soup.
Recipe adapted from Leslie Durso