Black Bean and Sweet Potato Tacos

If there is a taco recipe out there, I will probably try it.  If the taco looks like Halloween, I will probably try it in October.  

I will also put goat cheese on it.  Seriously, everything time I am involved, I add goat cheese.  When my sister ate these, she said "the goat cheese really makes it."  I sighed.  Doesn't it always?  

Halloween is coming up so I am supposed to making/posting ghost cupcakes and spider cookies.  But guess what?  That isn't my thing.  My kids will eat these tacos and I will pass out tooth paste on Halloween.  Or pennies.  No, jk.  I like candy.  My favorite is candy corn.  Only the yellow, orange and white ones.  No others.  And definitely not the dirty pumpkins.  

This reminds me of my friend (R^2/R) who LOVES the pumpkins.  He knows their official name, which is "mellow creme pumpkins".  True fan right there.  I should probably buy some halloween candy.  I oscillate between adult and teenager on an annual basis.  Next year I will totally have the candy bought at least two weeks in advance.  

Or at least a week.  

Black Bean and Sweet Potato Tacos

from Joy the Baker

For the Potatoes:

2 sweet potatoes (really orange-fleshed yams), peeled and cut into small cubes

1 tablespoon olive oil

salt and red chili flakes to taste

juice of 1 lime

For the Cabbage Slaw:

2 heaping cups shredded cabbage (I used a combination of purple and green

cabbage)

1/4 cup finely diced yellow onions

2 heaping tablespoons chopped cilantro

juice of 2 limes

salt and red chili flakes to taste

For the Beans:

1 teaspoon olive oil

1/4 cup finely diced yellow onion

1 teaspoon ground cumin

1 (15-ounce) can black beans, drained and rinsed

juice of 1 lime

small corn tortillas

Place a rack in the center of the oven and preheat oven to 400 degrees F. Place peeled and diced sweet potatoes on a cookie sheet. Top with olive oil, salt and chili flakes, and lime juice. Toss together until all of the potato chunks are coated. Place in the oven to bake until softened through and toasted brown. This usually takes about 40 minutes. Remove the cookie sheet once or twice during baking to toss the potato chunks around. This will ensure that the cubes cook evenly. Remove from the oven and let stand when cooked through.

While the potatoes cook, assemble the Cabbage Slaw. In a medium bowl, place cabbage, yellow, and chopped cilantro. Add lime juice, salt and chili flakes. Toss to coat and set aside while the potatoes cook and beans heat. Letting the cabbage slaw sit will help soften the cabbage.

To cook the beans, heat olive oil in a medium saucepan. Add onions and cook until translucent, about 3 minutes. Add ground cumin and stir until fragrant.  Add beans and lime juice. Cook until heated through.

Heat corn tortillas in a hot saucepan with just a touch of oil. Heat through and serve with potatoes, beans, and slaw.

(Servings: 4-6, Prep time: 10 min., Cook time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Sweet Potato-Chicken Hash with Poached Eggs and Green Chile Hollandaise

Hi.  I missed you.  Actually, not really.  Is that bad?  Should I just lie about things like that?  Ok, I kinda did.  But not enough to cry about it.

I apologize for my vacay from the blog.  I was having a blast.  Which apparently can be very distracting.  I have about 85 recipes to post in order to catch up.

Here is one of them.  I made this for Scot's birthday brunch.  There was no doubt in my mind that he would love the heck out of this brunch dish.  After he took his first bite, and proclaimed his love, I booyeah'ed at least 3 times in my head.  It is important to stay grounded.

I would explain what is in this, but actually Bobby's title says it all.  It is a perfect sweet potato dish for me too.  I like when sweet potatoes are savory with a hint of their natural sweetness.  And adding spice is ideal.  I guess this is a brunch item at Bobby Flay's restaurant, which is why it uses 160 pots and pans and also why there is tons of prep.  It is definitely a restaurant type meal, but nice to make for a special occasion.  I didn't patty the hash up, like it says in the recipe.  In fact, the hash is particularly patty-able.  I just cooked it all loose in a big skillet and served it in mini cast irons skillets.  Makes sense.  

Sweet Potato-Chicken Hash with Poached Eggs and Green Chile Hollandaise

by Bobby Flay via FoodNetwork

2 large sweet potatoes

3 boneless, skinless chicken breasts

2 scallions, thinly sliced

1/4 cup cilantro, coarsely chopped

1/4 cup canned chipotle peppers

1 tablespoon honey

Salt and freshly ground pepper, to taste

2 tablespoons olive oil

3 cups water

1 tablespoon white wine vinegar

4 eggs

To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.

To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg.

Green Chile Hollandaise

3 large egg yolks, lightly beaten

1/4 teaspoon kosher salt

Pinch white pepper

1 large poblano pepper, roasted, skinned, seeds removed and finely chopped

1 stick unsalted butter, melted until foamy

Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.

(Servings: 4, Prep time: 1 hr., Cook time: 30 min., Difficulty: Intermediate)

Printable Version

foodforscot Ratings:  

Shanon (taste) :  9/10
Scot (taste):  10/10
Effort:  4/5
Dishwashing Effort:  4/5

Swiss Chard and Sweet Potato Gratin

The results are in for the Whole Foods Foodie Fantasy Video Contest.  Congrats to Jodi from Tasty Touring for winning!  I randomly selected five winners for the goodie baskets and have already contacted them.  Congrats to G. Shell, Gigi, Donna, Alisa and Hezbon!!!  Thanks again for all your voting!

What a perfect spring side dish!  Yeah, it is a little late for sweet potatoes.  But Scot loves sweet potatoes and dark greens and cheese, I just needed to make this for him.  He really enjoyed it.  It isn't the easiest dish to throw together with all the Swiss chard hoopla, but it is tasty and can be prepped ahead of time.  I have mentioned (more than once) that I like savory sweet potatoes, not sweetened sweet potatoes.  This is my kind of sweet potato dish!

Swiss Chard and Sweet Potato Gratin

by smitten kitchen

1/4 cup (1/2 stick or 2 ounces) butter

1 small onion, finely chopped

3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces

Pinch of freshly grated nutmeg

2 cups heavy cream or whole milk

2 garlic cloves, minced

2 tablespoons flour

2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-

inch thick rounds

1 tablespoon minced fresh Italian parsley

1 tablespoon minced fresh thyme

Fine sea salt

Freshly ground black pepper

1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.

Assemble gratin: Preheat oven to 400°F. Butter deep 9—13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of béchamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge. You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this. As for reheating, already baked and frozen, I will find out very soon! But I am near-positive it will be fine.

(Servings: 8, Prep time: 1 hour, Cook time: 1 hour, Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  4/5

Dishwashing Effort:  4/5

Potato and Yam Soup with Bacon and Spinach

As I walked to the bus after school/work the past couple of days, I have been shocked by the light.  The sun!  I forgot about you!.  On work days.  

How does this happen?  Every.  Single.  Year.  Having sunlight is like surprise gift for me.  I am so lucky that I am clueless.  

I should also talk about how it is warming up.  But living in Boulder, it isn't really ever that cold...for that long.  Plus, it seems to take me about a month longer than everyone else to phase out the gloves, hats, and coats.  It has happened more than a few times that I find myself with all the fixings and the guy next to me is wear shorts and t-shirt.  I basically don't expose my skin to the fresh air until mid-April.  

I love soup.  JTLYK.

Potato and Yam Soup with Bacon and Spinach

from bon appétit Magazine, March 2011

6 slices applewood-smoked bacon (about 6 ounces), cut crosswise into 1/2 inch pieces

1 large onion, chopped

2 garlic cloves, pressed

1 teaspoon dried thyme

1 14.5-ounce can diced tomatoes in juice

1 10-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices

2 medium Yukon Gold potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices

2 medium red-skinned potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices

4 to 5 cups low-salt chicken broth

1 5- to 6-ounce package baby spinach

Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all the liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper.

(Servings: 4-6, Prep time: 30 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  2/5

African Chicken Peanut Stew

I've been blogging here for almost a year.  A lot has changed since I began last January.  

First, I learned how to spell "vinaigrette".  Who knew?

Second, I stopped shopping at large supermarkets.  My life has improved by about 350% bc of that decision.  

Third, our grocery budget increased by that much too.  Jk.  We don't actually budget.  That is a good idea, tho.  NY Res!

Fourth, I discovered food blogging.  And Pioneer Woman.  And how much of a creep I am when I talk about her.

Fifth, I have tried well over 250 new recipes.  And found some real gems.  

Sixth, I love food way too much.

And my gift for you for the new year?  I have just now updated my recipe index.  I know, I am too kind.  It had been lacking any updating because I was having problems with the editor and didn't have time to figure it out.  Now all the recipes are there and organized.  

Anyways, who watches Top Chef?  I love it.  I love the Top Chef All-Stars even more.  All my favorites are there.  Scot and I especially love Carla.  She is hilarious and the sweetest competitor ever.  She recently won a elimination challenge by making an African Stew mildly similar to this one.  It was vegetarian and I just couldn't believe that a soup could beat out all the other dishes that seemed much more fancy schmancy (I love fancy schmancy).

Well, I found the recipe for her version.  Possibly the most complicated stew ever.  Even just the final layering of all the components to plate is ridiculous.  Although, I would love to someday try out a real deal Top Chef recipe...today is not the day.  

This version of an African Peanut Stew is much easier and much, much quicker.  Still not quick.  Takes over 2 hours to make.  But, it is delicious!  The main flavors are the peanuts, peanut butter, sweet potatoes, ginger, and coriander/cilantro.  I knew Scot would love this.  Those flavors are some of his favorites.  And he was raving.  I also loved the combination of the sweet flavors with coriander and the kick of spice from the cayenne.  The smell of it stewing brought me back to my trip to Mali.  

African Chicken Peanut Stew

from Simply Recipes

2-3 pounds chicken legs, thighs and/or wings

3 Tbsp vegetable oil

1 large yellow or white onion, sliced

A 3-inch piece of ginger, peeled and minced

6-8 garlic cloves, chopped roughly

2-3 pounds sweet potatoes, peeled and cut into chunks

1 15-ounce can of crushed tomatoes

1 quart chicken stock

1 cup peanut butter

1 cup roasted peanuts

1 Tbsp ground coriander

1 teaspoon cayenne, or to taste

Salt and black pepper

1/4 to 1/2 cup of chopped cilantro

Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

(Servings: 6-8, Prep time: 30 min., Cook time: 2 hrs., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  10/10

Effort:  3/5

Dishwashing Effort:  3/5

Sweet Potatoes with Pecans, Goat Cheese and Celery

My favorite parts of a Thanksgiving meal:

1.  Gravy.

2.  Mashed potatoes (for the gravy).

3.  Green bean casserole.  

4.  Fresh cranberry sauce (on the turkey...with gravy).

Things I eat every Thanksgiving...because it is Thanksgiving:

1.  Sweet potatoes (always of the marshmallow variety at our house).

2.  Stuffing.

3.  Pumpkin pie.

It isn't that I don't like these things.  I just don't love them.  But I am a firm believe that they must be consumed on Thanksgiving.  The stuffing...I just don't get all that excited about it.  The pumpkin pie...as long as it is covered in whip cream.  The sweet potatoes...how did someone get away with making those part of dinner instead of part of dessert?  

I must start by telling a story about Scot's first Thanksgiving with my family.  That year, we had two full fledged Thanksgiving meals.  We were invited over to my Aunt's house but my family would never not make their own Thanksgiving meal too.  Anyways, at my Aunt's house, we were with a bunch of my extended family.  The food was all amazing.  The sweet potatoes finally got to table, started making the rounds, got to Scot, and he made some comment about how delicious they were.  Word got out that he had never had sweet potatoes before.  And he NEVER heard the end of it.  Even years later, they still teased him.  Poor guy.  Especially since they are now one of his favorite foods.  

In my family, sweet potatoes are a staple at the Thanksgiving table.  Although we have had them in various ways, the most typical is the marshmallow guy.  Which as I hinted at earlier, I strongly disapprove of that dish.  But whatever.  

This sweet potato dish is exactly what I am looking for.  Not that it belongs in a Thanksgiving meal.  Not sure about that.  But it is amazing.  Everything in the relish toppings is so perfect.  The celery, the nuts, the dried cranberries, and of course, the goat cheese.  And Scot rated this a 10.  

Sweet Potatoes with Pecans, Goat Cheese and Celery

by smitten kitchen

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins

4 tablespoons olive oil, divided

1/4 cup toasted and cooled pecan halves

2 tiny or 1 small shallot

2 stalks celery

2 tablespoons flat-leaf parsley

1 tablespoon dried cranberries or cherries (optional)

2 ounces firmish goat cheese

Salt and freshly ground black pepper

2 teaspoons red wine vinegar

1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. If you, like me, got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.

When the sweet potatoes are done, set a couple coins aside just in case the baby isn’t into the toppings. Lay the rest on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.

(Servings: 2-3, Prep time: 5 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  10/10

Effort:  2/5

Dishwashing Effort:  2/5