Cub Kitchen is a cooking blog where Bjorn R-G makes some of his favorite recipes, so easy he can do them in his Bear Skn underwear. Bjorn is not a professional chef, but he enjoys cooking and can get pretty creative in the kitchen. Join Bjorn each week for a fun new recipe.
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Season 2 Episode 8
Sweet Potato Noodle Salad
Tools:
- A Knife.
- Cutting Board.
- Blender/food processor.
- Orange Juicer.
- Measuring spoons.
- Measuring Cup.
- Vegetable Spiralizer.
- Peeler
- Stove
- Large Mixing Bowl.
- 1 or 2 Non-Stick Pans.
Ingredients:
Dressing
- ½ cup Olive Oil.
- 2 Chipotle in Adobo Sauce.
- 1 clove of Garlic.
- 1 tsp honey.
- 1 Orange Juiced.
- 1 Lime Juiced.
- A Pinch of Salt.
- 3 Tbsp water.
Salad
- 2 Sweet Potatoes.
- Pinch of Black Pepper.
- 1 Tbsp Olive Oil.
- 1 Cup Spinach Ripped.
- ½ cup Papitas.
- 2 ears of Corn.
- Cotija cheese.
Cook time: 10-20 minutes, depending on how fast you can spiral.
Directions
- In blender or food processor add olive oil, 2 chipotle peppers, adobo sauce from can, 1 pealed clove of garlic, honey, juiced orange, juiced lime, pinch of salt and water. Blend together until smooth. Set aside.
- Peel sweet potatoes and spiralize them. In a non stick pan cook potato noodles with a pinch of pepper and olive oil. Cook on medium heat uncovered for about 5 minutes. Cook until slightly singed but not too soft. Set aside to cool.
- Cut corn off cob. In a clean non stick pan heat corn pieces and dry roast (no oil or butter) until blackened and slightly blackened on the edges.
- In a large bowl combined noodles, roasted corn, ripped spinach, bean sprouts, papitas, and dressing.
- Garnish with dusting of Cotija chees and Enjoy!