It is cold and sleeting just as the weather man predicted. We're suppose to get 3-5 inches of the fluffy white stuff. Snow! I haven't really seen any snow this Winter season, which is fine by me.
There's a sweet potato in the panty and some fresh herbs in the fridge...ahh fresh herbs and thoughts of Spring will turn this dreary day around.
But, before I could get started an urgent errand had to be taken care. So, before dashing out the door (burr) I threw my medium size sweet potato in the oven, on 350 degrees since it takes about and hour to fully cook a sweet potato.
- 1Tbsp chopped Fresh Basil
- 1Tbsp chopped Cilantro
- 1Tbsp chopped Parsley
- 1 minced clove of Garlic
- 1 Tbsp grated Parmesan Cheese
- 1 Tbsp Extra Virgin Olive Oil (EVOO)
- 1/4 tsp Kosher Salt
- 1/8 tsp Coarsely ground Black Pepper
Okay you should have a nice paste in the bottom of your mortar at this point and you can stir in the Parmesan cheese. Set it aside.
Lastly, in a small bowl we'll throw together the second topping; a dollop of Truffle Yogurt. Nothing could be easier, all you need is:
- 2-3 Tablespoons of Fat Free Greek Yogurt
- 1 tsp Black Truffle Olive Oil
- Paprika (optional)
Mix together all the ingredients and set them aside. Check on your potato, if it's been an hour than it should be done. Put it on a plate, split it open and smear on the herb basil pesto followed by the truffle yogurt.
It's that simple! I could have just nuked the potato and put a pat of butter on it and called it a day-but taking just a few extra minutes to make the pesto and dollop turns this into an indulgant meal. The aroma of the basil and truffle oil mingling together is out of this world. Enjoy!
Yup, it's snowing and that's why I am cuddling up to a very warm lunch.
Nutritional Report via MyFitnessPal: Calories:147 Servings:2 Protein:6 Fat:20 Iron:5 Sodium:159 Fiber:4 Sugar:11 Cholesterol:3 Carbohydrates:25 Potassium:567