Roasted Sweet Potato Salad With Black Beans and Chili Dressing

This is a recipe that we got from the New York Times (online). Lucas and I are trying to incorporate at least one fully vegetarian meal into our weekly menus (blame it on the Adventists and a medical school budget). It gets stars for flavor and for filling us up!

4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks

1 large onion, preferably red, chopped

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper

1 to 2 tablespoons minced fresh hot chili, like jalapeño

1 clove garlic, peeled

Juice of 2 limes

2 cups cooked black beans, drained (canned are fine)

1 red or yellow bell pepper, seeded and finely diced

1 cup chopped fresh cilantro.

1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.

2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.

3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Yield: 4 servings.

Breakfast Casserole

This is a recipe that has been passed around through my best friends from high school.

It's a GREAT staple recipe when you have over-night guests, Prepare it the night before, and pop it in the oven the next morning! They will be impressed :)

Ingredients

2 cups milk or half in half

3 - 4 chopped green onions

6 eggs

A round sourdough (or Challa) loaf (12 or 14 oz) cut into 1 inch cubes

1/3 pound of diced ham or turkey (thickly sliced deli meat)

2 cups shredded cheese of your choice.

8 slices of bacon (or turkey bacon)

Mustard- about 2 squirts

Salt and Pepper

1.) Layer all of bread along 9 x 13 dish.

2.) Add ham and then cheese

3.) Whisk together eggs, salt, pepper, mustard and milk

4.) Pour over casserole. Fork to make sure all of bread is dampened.

5.) Cover and refridgerate overnight.

Cook at 350 for 45 minutes or until no longer soggy in middle.

Cook bacon when you put casserole in oven. When casserole is done, sprinkle crumbled bacon on top.

Yummy! Serve with with avocado slices and hot sauce!

Comfort Food: Homemade Mac and Cheese

OK - So Lucas loves Mac and Cheese. Even the Kraft box when I leave him alone for a couple days (the boxes mysteriously go missing). So, in hopes of finding a healthier, yummier option, I found a copy of Real Simple with Mac and Cheese on the front cover (must be good!). I've kept it for a long time and finally tried it out!

Homemade Baked Mac and Cheese

12 oz Elbow macaroni or medium shells (I used shells)

1 head of califlower, chopped unevenly

4 pieces multigrain bread

1/2 cup flat leaf Italian parsley

3 T olive oil

1 onion, chopped thinly

1 1/2 C Extra sharp cheddar cheese (use extra sharp becase you don't have to add as much cheese to get the flavor)

1 1/2 C Nonfat sour cream (I use half nf sour cream, half nf plain yogurt)

Preheat oven to 400F.

Cook macaroni or shells as directed, adding the califlower in during the last 3 minutes. Drain and set aside.

In a food processor, add 4 pieces multigrain bread and pulse until bread crumbs form. Add 2 T of the olive oil, parsley and salt and pepper. Pulse for 1 min.

Using the large bowl that the noodles were cooked in (use a large stockpot), cook onions 5-7 min in remaining 1 T olive oil (adding salt and pepper if desired). To this pot, add pasta and califlower mixture, cheese, and nf sour cream. Mix well.

Transfer to large baking pan. Sprinkle with bread crumb mixture. Bake at 400F for 12-15 minutes.

Beet and Grapefruit Salad

4 fresh beets

8 teaspoons extra virgin olive oil, divided

2 tablespoons balsamic vinegar

1/2 bunch (about 1 cup) watercress, coarse stems removed

1/2 head Bibb lettuce, shredded

1-2 grapefruits, peeled, pith removed, and sectioned

2 ounces blue cheese, chilled and cut into thin triangles

salt and freshly ground pepper

  

Cook beets in boiling water until tender, but not mushy, about 20 minutes. Remove from heat, drain , and cool. Peel and grate coarsely. In a small bowl, combine grated beets, 4 teaspoons of the olive oil, and vinegar. 

In a medium bowl, combine watercress and lettuce. divide among individual serving plates. Spoon mound of beet mixture on 1 side of plate. alternate grapefruit sections and blue cheese triangles in fan pattern around beets. Drizzle with remaining 4 teaspoons olive oil. Season with salt and pepper to taste.

Unique combination of that complement each other!

Chicken and Sweet Potato "Crock-Pot" Curry

Yum yum yum!

Chicken and Sweet Potato "Crock-Pot" Curry
- I am actually calling this one my own because it's a hybrid from a couple recipes!

4 boneless, skinless chicken breasts
1 large onion, chopped
2-3 med-large sweet potatoes, cubed
3-5 garlic cloves (chopped)
1 can (4-6oz) tomato paste
1 can (minus about 1/6 of the can) chicken broth
3/4 cup plain, nonfat yogurt
1 T olive oil or butter
1 Tabl. grated ginger
2 Tabl. curry powder
1 teas. (+/-) cayenne pepper (Lucas always has me add more)
1 teas. allspice
salt & pepper to taste

Add all ingredients to the crock pot and cook on low for 5-6 hours. I always make this with brown basmati rice and lots of veggies!

Chicken Enchilada with Roasted Tomatillo Chile Salsa

This is the second time I have made these and they are so yummy. The best part is they they make a lot, which is great for left overs or a big group! It is pretty easy to make, just takes a little prep.

Ingredients

Roasted Tomatillo Chile Salsa:

• 1 pound tomatillos, husked
• 1 white onion, peeled, sliced, quartered or whole
• 4 garlic cloves
• 2 jalapenos
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup chopped cilantro leaves
• 1/2 lime, juiced

Enchiladas:

• Extra-virgin olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 teaspoon ground cumin
• 1/4 cup all-purpose flour
• 2 cups chicken stock, storebought
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded
• Salt
• Freshly ground black pepper
• 10 large flour tortillas
• 1/2 pound Monterey Jack cheese shredded
• Chopped tomatoes and cilantro leaves, for garnish

Directions

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes (watch carefully) until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Black Beans and Rice, the remaining tomatillo salsa, sour cream and fresh guacamole.

Beer-Can Crock-Pot Chicken

This is a variation from the "real" beer-can chicken that goes on a BBQ, but DEFINITELY worth a shot.

I've made this twice. The second time, I doubled the amount of rub to add more flavor. 

Ingredients:

1 Tbsp dark brown sugar

1 1/2 tsp granulated sugar

1 1/2 tsp garlic powder

1 1/2 tsp salt

3/4 tsp pepper

3/4 tsp smoked paprika

1/2 tsp dry mustard

1/4 tsp cayenne pepper

1/4 tsp dried ground sage

One 4-5 lb. chicken, rinsed and patted dry

One 12 oz can beer, preferably Budweiser

1.) Mix all ingredients above together (besides the last two, chicken and beer) to create the rub (I double this).

2.) Rub all over chicken, preferrably under the skin for added flavor.

3.) Place chicken in crock-pot. Pour beer inside the chicken and on bottom of the crock-pot. 

4.) Cook on low for 7-8 hours. Serve with couscous and a veggie of your choice. There will be PLENTY of leftovers!

5.) Enjoy!

Salmon with Mango Quinoa Salsa

Lucas and I made this after a long day of hiking and walking and enjoyed every bite!

Mango Quinoa Salsa (from Nueva Salsa cookbook from William Sonoma)

1 cup cooked quinoa*

2 ripe mangos, cut in 1/4" cubes

1 roasted red onion** (1/4" squares)

1 cup mango juice (I used a can of Kern's mango juice)

1/4 cup balsamic vinegar (white or red)

1/4 cup chopped cilantro

Add quinoa, mangos, red onion, mango juice and vinegar into a large bowl and stir with a wooden spoon. Let cool to room temperature and add cilantro. Serve cold or room temp.

*Qunioa - Add 1 cup quinoa to 2 cups water. Bring to a boil. Once boiling, turn to low and simmer for 20 minutes. Add 1 T olive oil and salt and pepper to taste.

**Roast red onion - Place onion (with outer shell removed) in a shallow baking dish. Cover with olive oil and salt. Bake at 350F for 35-45 minutes.

Salmon

Heat oven to 350F. Place salmon in a baking dish (lined with foil). Pour a small amount of olive oil over the fish and season with garlic salt and lemon pepper. Bake for 10-20 minutes (until fish is flaky).

Serve salmon over quinoa salsa and enjoy!! We certainly did!

Oatmeal Pancakes (healthy, of course)

1.5 cups all-purpose flour (I use half whole wheat)
1.5 cups oats (I grind them in the food processor so like flour)
1.0 tsp. baking soda
2.0 tsp. baking powder
0.5 tsp. salt
0.25 cup sugar
2 eggs
2.0 tsp. vanilla
1.0 cup milk
1.0 cup water

In a mixing bowl, stir together dry ingredients. In another bowl, combine eggs, vanilla, milk and water. Add liquid to dry ingredients. Stir mixture until well blended.

Pour .25 cup of batter into a hot, lightly greased griddle for each pancake. Cook both sides until golden brown. Enjoy!

Spicy Red Rice

I know...fitting for me, right? Found this in Real Simple and tried it this week. Delicious variation of plain rice (not that I ever get tired of that, either).

Hands-on time: 15 mins
Total time: 40 mins
Serves 4

INGREDIENTS

1 tablespoon olive oil
1 onion, finely chopped
Kosher salt
1 cup long-grain white rice (I used brown basmati)
1 14.5 ounce can diced tomatoes, drained
1 teaspoon chopped canned chipotle chilies in adobo

DIRECTIONS

* Heat the oil in a medium saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally until soft, 6 to 8 minutes. Add the rice and cook, stirring, for 2 minutes.

* Stir in the tomatoes, chilies, and 1 1/4 cups water and bring to a boil. Reduce heat to low, cover, and simmer, stirring once halfway through, until all the water is absorbed, 18 to 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Source: Real Simple May 2009

The first of many - my favorite chili blanco!

This is one of my all time favorite recipes because it can be enjoyed in the winter or summer. Next time I'll take a picture of the final product!

Chili Blanco

From Savor Santa Barbara
4 1/2 cups chopped chicken (about 2 lbs)
2 T vegetable oil
3 shallots, chopped
3 garlic cloves, minced (I always add more)
5-6 fresh tomatillos, peeled, chopped
1 (14oz) can tomatoes, no salt added
1-2 (14oz) can chicken broth (depends on how soupy you want it!)
1 (7oz) can chopped green chilies
1/2 t oregano (I add up to 1 teas)
1/4 t cumin (I add more)
2 (15oz) cans of white kidney beans (cannelini), drained
Juice of 1 lime
salt and pepper

Toppings (add when served)
Chopped red onion
Chopped fresh cilantro
Chopped roma tomatoes
Chopped avocados
Shredded monterey jack cheese
Sour cream (if desired)

Cook the chicked in the oil in a large stockpot until cooked through. Add the shallots and garlic. Cook for 1 minute. Add the tomatillos, tomatoes, broth and green chilies. Simmer for 2 minutes. Add the oregano, cumin and beans. Cook for 5 minutes. Add the lime juice, salt and pepper. Serve with topping ingredients and enjoy!