I just got back from two weeks in beautiful Ireland and I’m more than a little devastated. It was one of those short trips that just goes so smoothly you want to sing. Visiting friends was so nice, and driving around exploring different parts the country I hadn’t seen yet was bliss full. Maybe I’ll do a post about my travels? Would any of you want to read it? I started the idea of this blog with the intention of just doing food but if life goes as I hope it will I wont always have time to cook while I’m traveling so travel photos it will have to be!
My partner came home to live in Canada with me which is just great, but I’m already counting down the days till his visa ends so we can pick a new country (Ireland) to move to together. Falling back into my old schedule there was too easy, especially eating terribly. There is nothing quite like returning home with your friends after a night out with hot chips. I see nothing wrong with indulging, but for me personally I can’t feel my absolute best eating greasy food even somewhat regularly. But oh how I miss it! I had to try and make my own version so I won’t grieve their loss quite so much. And these are pretty tasty, my partner gave the seal of approval by finishing off the whole pan.
2 large yams or 3 medium sized ones
2-3 tablespoons olive oil or avocado oil
1 tablespoon garlic powder
1 teaspoon cinnamon
1 teaspoon chipotle powder
1 tablespoon salt
1 teaspoon pepper
1-2 cups grated goats cheese*
2 tablespoons butter
1/2 cup finely chopped onion
1/2 cup greek yogurt**
2 cloves minced garlic
1 teaspoon minced ginger
1/4 teaspoon cardamon
1/2 teaspoon turmeric powder
1 teaspoon tapioca
1 tablespoon curry powder
Salt and pepper to taste
-Preheat oven to 375 degrees and line and grease one or 2 pans.
-Chop the yams in 1/2 inch pieces and place in large bowl.
-Toss with oil.
-In a small bowl mix the garlic powder, cinnamon, chipotle powder, salt, and pepper.
-Sprinkle the seasoning over yams as you stir them to make sure they are evenly coated. Leave about half of the seasoning to the side.
-Place yams on pans without overlapping so they can cook evenly and sprinkle with more seasoning.
-Cook for 20 minutes, flip and cook for another 20 minutes or until a lovely browned colour.
-While chips are cooking in a small bowl mix the yogurt and tapioca together until well combined.
-In a small pot melt butter over medium heat, add onion and salt and cook until softened.
-Add garlic and ginger and cook, stirring until golden brown. Turn the heat down if it seems like the onions are cooking too fast.
-Add curry powder, turmeric and cardamon and cook for another 20 seconds.
-Turn heat down to low and add the yogurt and tapioca and stir until thickened. Add salt and pepper to taste.
-If you want a creamier sauce blend like I did!
-Once chips are ready, place them all on one pan in a pile and cover with sauce and then cheese. Feel free to use as much cheese as you like! I think the more the better.
*I used goats mozzarella but feel free to use regular goats cheddar or creamy goats cheese. Or even just cows milk cheese if you’d like!
**You can substitute yogurt with coconut milk it will just be a little bit more runny.