Tuesday, January 17, 2006
Portobello Mushrooms with Sweet Potato Lemon Chips
This is a portobello mushroom cap (actually, I ate two of them) coated with a mixture of tempura, olive oil, and balsalmic vinaigrette, and baked at 400 on each side for about 7 minutes. The sliced sweet potatoes are coated with lemon olive oil and seasoned with some sea salt and ground pepper and baked for about 25 minutes.
Right now, I'm in leftover mode, as I'm heading to Orlando for work at the end of the week and will be gone for 10 days. That means I need to get rid of as much perishable stuff as possible, which will include the other half of this sweet potato, broccoli, onion, and a quarter of an eggplant.