A reader shares a recipe that provides loads of vitamin A and B-vitamins, vital minerals (iron, calcium, magnesium, potassium), cholesterol-reducing (and constipation-preventing) fiber, and antioxidants:
My children have always been in the kitchen. They began helping me cook as soon as they could stand on a stool to “wash” vegetables in the sink. Yes, it did take extra time, but not only are we teaching our children life skills when they hang out with us — if they have a hand in cooking, they are more likely to try different foods. A bonus: as their skill sets expanded, I had invaluable help in the kitchen for holiday and party prep.
This summer, my nineteen-year-old daughter has decided to go on a food journey where we eat a “cleaner” diet. Here is a recipe we all think is terrific.
Savory Grilled Yams
3 large yams (or about 5 sweet potatoes), sliced
¼ cup of Sake (fun, but you can omit or substitute dry sherry)
¼ cup of Mirin (rice wine vinegar – this can be doubled if omitting the Sake)
¼ cup of soy sauce ( we used gluten-free)
2 tablespoons of honey
1 tablespoon of brown sugar
1 ½ tsp grated fresh ginger
1 tablespoon of dark sesame oil
1 tablespoon of toasted sesame seeds
1. Preheat the grill to high, rub grill with canola oil.
2. Fill a pot with 1-2 inches of water, line a steamer basket with the sliced yams. Turn on the heat and steam until tender, but still firm, about 8-10 minutes.
3. While the yams are cooking, combine the Sake, mirin, soy sauce, honey, sugar, and ginger in a small sauce pan,. Bring to a boil, then reduce to a low simmer. Simmer for 10 minutes, then remove the glaze from the heat.
4. Thread the potatoes onto skewers, or place them in a vegetable grilling basket. Brush them with the sesame oil and place them on the hot grill. Begin basting with the glaze, basting repeatedly until both sides are slightly charred. Ttransfer to a serving platter, garnish with sesame seeds, and serve.
NOTE: We doubled the glaze.
The attached picture is the dinner our daughter cooked for us Saturday evening — pressed baked tofu with sautéed kale, and the savory grilled yams.