Sweet Potato black bean burritos

I seem to be on a sweet potato kick these days. Maybe I've been craving beta-carotene? Or Vitamin A? who knows.

I love those dishes that let you throw all of those left over veggies in the fridge in with it. Broccoli? yep! Carrots? sure! peppers. yes please. also, I love, More with Less. And their seasonal cookbook - Simply in Season, where this one comes from (ps- you can sign up for a weekly email!). The only sad thing about SIS is that their winter dishes all involve sweet potatoes, turnips, potatoes. and no green veggies. i guess that's the thing about buying seasonally.

the first time I had this was Senior Year - during Simply Living group - which was kind of a precursor for Friday Night Dinner - which was pretty much one of the best things in my life.

The only thing that you need to know is that it makes a ton. good for sharing

3 cups sweet potatoes (diced/or in cubes)

1 onion chopped

2 cloves garlic

saute in large fry pan with oil, until tender. add water or apple juice as needed to prevent sticking.

Add:

1 can black beans (about 2 cups)

What ever other veggies you have (peppers and broccoli are good)

1 full teaspoon ground cumin

1/2 - 3/4 tsp ground cinnamon

1/2 tsp salt

(opt - 1 tsp chili powder)

cook until heated.

Eat with Flour or corn tortillas, add Shredded cheddar cheese, sour cream, salsa, etc!

yummmm

Tamale Pie (or Mexican hot dish)

Have I ever mentioned that I'm horrible at blogging? If my first attempt was any example, I wrote about 3 posts before I just forgot. ohh well.

Anyway, here's an easy favorite - from my cousin Christina! (who by the way, has some majorly cute kiddos.)

this one is a winner at our house, and it's awesomely cheap! it also is totally based on what you want. Throw in whatever you have...no biggie. Basically - it's rice, beans, some other stuff, baked in a dish lined with corn tortillas, and covered w cheese. it's hard to do this wrong.

1 cup brown rice (cooked up - can be done in advance to save time)

1 red onion

2-3 garlic cloves (or, really, however many you want)

1 can black beans (if you make your own - about 1-2 cups)

1/2 can of salsa or 1 can diced tomatoes, or fresh tomatoes.

1 small can green chilies (if you want)

1 can corn

corn tortillas

salsa

shredded cheese (of your choice)

sour cream

Rip up corn tortillas and line a sprayed pie pan with them (bottom and up the sides). Make brown rice. Saute onions, garlic, cumin, etc. Mix it into the rice. Add the extras (salsa, tomatoes, beans, corn, zucchini, peppers, etc)

pour rice mix into pie pan line wit tortillas, bake for 25 mins at 350. For cheeezzzy deliciousness, add cheese to the top and bake for another 5 mins.

eat immediately, because it will smell so darn good. Good with Salsa, sour cream, chips, etc.

Curried Black Bean and Sweet Potato Skillet

Here are things that I love:

1) dishes that can be made in one pan

2) dishes that you can change up by adding different foods (like carrots, zucchini, try anything you like!)

3) Quinoa.

4) Sweet Potatos

I found this recipe last year. I love dietitians that have food blogs. they usually make great recipes. I changed this one a bit (ie - swiss chard scares me. and we all know that i don't like new things or changes.)

Curried Black Bean and Sweet Potato Skillet

Ingredients

2 sweet potates, chopped into small cubes.
1 red onion, diced
½ a jalapeno, diced (so they say...)
3 cloves of garlic, chopped up
2 bell peppers (any color will do)
1-15 oz. can of black beans, drained and rinsed

1 cup uncooked quinoa (cooked to directions - red or white will do. will be about 2 cups cooked)
½ cup low sodium veggie broth (or you can make your own!)
2 tsp of olive oil
1 tbsp of curry powder and/or garam masala.

Salt and pepper to taste

Directions

Heat olive oil in a large non-stick sauté pan. Stir in your onions and jalapeños and allow to cook for about five minutes. Stir in the sweet potatoes, curry powder, a pinch of salt and half of the veggie broth. Once everything is well combined, pop a lid on and cook for about six to eight minutes or until your sweet potatoes are just about fork tender.

Add the bean, quinoa, Swiss chard, and peppers and season with salt and pepper. Pour the remaining broth in to the pan before popping the lid on and allowing to cook for another five minutes or so or until the beans are heated through.

Winter Squash Parmesan Penne

The other week I went over to my boss's house for dinner. She was stressed because she hadn't planned anything, but she quickly put together the most delicious dish, that I've spent the past three weeks dreaming about. Have I mentioned how much I love my boss? She's awesome. In so many ways :)

I don't generally put pepper in things. Right, Michelle? Remember when we'd make dinner together, and would leave salt and pepper out entirely so that you could over-pepper everything, and i'd over-salt it? But this is the first dish that I willingly put pepper in. and it's great! And, have I ever told you that Rosemary is my favorite herb? Because it totally is.

You can use any time of squash that you have on hand - pumpkin, acorn, butternut. Doesn't quite matter. We had acorn already cooked up. This recipe is fast if the squash is already cooked. If it's not..well then...

Also, this dish is easily veg. But for the non veg, I have to say that I was craving tuna, so I bought a can, and it was delicious with it.

Winter Squash Parmesan Penne

1 box penne (pref whole wheat)

1 small squash (acorn, pump, butternut), when done, cut off outside, cut into small-ish chunks.

2 TBS butter (i mean, if you want to be healthier, use some EVOO)

3 healthy handfuls of parm (or, you know, how much you want)

2-3 sprigs fresh rosemary (for dried use about a tablespoon. Dried herbs are stronger than fresh)

Some black pepper to taste, if you have fresh, use it. (it should be a bit spicy)

salt to taste.

(other veggies if you want, red bell pepper, etc. Some tuna if you want too.)

If your squash uncooked, you'll have to look up specific baking times. A good way to start - cut in half, scrape out seeds, put flesh side up in a dish with about 1/4 inch of water at the bottom. Bake at 375 until "flesh" is tender - about 50 mins or more. If you want to put more water in the bottom when it runs dry it can help - as does a little bit of butter in the top the squash.

When squash is done (or almost):

Boil water- cook for directions, til al dente.

In a sauce pan, melt butta. add parm, melt a bit, add squash and other veggies Add the Pasta when it's done, add in black pepper and rosemary. stir and heat til it's warm through.

EASY PEASY! yum yum yum!

I just love food. Can you blame me?

Sweet Potato and Split-pea Soup!

Ok - whoops I haven't posted in a while. you know how life gets. (thanks emily, for the reminder)

I love that Whole Food puts out recipes. They are usually delicious and healthy. And this one's no exception. The Italian in me told me to add three cloves of garlic. It was right. Also, you're supposed to blend it, but i was too hungry to do that. Finally, I increased the ginger, but I imagine that it would also be delicious if added cumin (ie fried up about a table spoon of cumin seeds) or added curry powder. But it's delicious on it's own, and super cheap, and easy!

Ingredients

8 1/2 cups water

1 large onion, chopped (about 2 cups)

3 cloves garlic

1 tablespoon freshly grated ginger

2 cups dried yellow split peas (be sure to pick out any stones)

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes

1/2 cup toasted pumpkin seeds (opt for garnish)

Method

Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add onion and cook about 5 minutes or until translucent. Stir in ginger and cook 1 minute, stirring. Add remaining 8 cups water, peas and sweet potato cubes and bring to a boil. Reduce heat to a simmer, cover and simmer for 1 hour.

Uncover and continue to simmer 15 minutes. Carefully purée soup with a hand held immersion blender or in batches in a food processor until smooth and creamy. Garnish with pumpkin seeds.

a cornucopia of fall deliciousness

sweet lord. fall has exploded in our house.Let me just run a list of what we made today:

1. pumpkin pie mix (listed here)

2. barbecue rub (that was tyler, i don't even think he'd remember what he put in if he tried)

3. pumpkin puree (listed here)

4. squash (emmy's making - delicious - she thinks it's a kabocha squash)

5. apple sauce (listed here)

6. pumpkin roll (made with the purred pumpkin -listed here)

7. pumpkin seeds (barbecue, pumpkin pie flavored, and salt - recipe here)

hoooolllllyy cow. (let me just say that those p

umpkin shells will soon be reincarnated as center pieces for t-gives. you're welcome in advance momma, be ready for m.steward part deux)

it all started when we went to the farmer's market today. I think the fact that you can use food stamps is fantastic. so great. I also love that the farmers a

t the Kingston Farmer's market are from right in the area. it's fun to know that

the apple orchard is less than a mile. fantastic. i am so excited for winter csa...

anyway!!! want some recipes??

1) pumpkin pie spice:

1 TBSP Cinnamon, 1/2

TBSP each ground ginger and ground nutmeg, 1/2 tsp allspice and ground cloves

store in a air-tight container. yum!! (now you don't have to spend like $5 on a small container, yipee!!)

2. Crockpot Apple Sauce

Last week Emmy and I went to the Jenkins-Leukin farm,

across the bridge and down the street, and we picked up a half bushel of apples for $12. have i mentioned that i love the farms in the area? love love love. anyway, while we were there we picked up an area guide called "visit vortex" - which has a ton of recipes in it: including the following 3.

Quarter and Core 8 apples. If you don't want to have apple skins in your apple sauce, then remove the skins. they're kind of good though.

2 tsp lemon juice (opt)

couple dashes of cinnamon or 1 cinnamon stick

a couple of cloves (one of my new

favorite things - i feel like oprah)

1/2 cup of water

set crock pot on high, cook for about 4 hours. when soft and juicy, mash-em with a fork.

Quick tip - make sure that your crock put has been

washed out well from the last time yo

u made veggie broth. just sayin'. otherwise instead of smelling delicious, it'll just smell like broth. although it'll still taste delicious. Have i mentioned recently that i love this crock pot?

3. Pumpkin puree

Tyler and I had no idea that we would make soooooo much pumpkin puree with 2 small little pumpkins. they will last us most of the winter i think. I think we got about 6 or so cups from them (we're planning pies, breads, delicious delicious things. have i mentioned yet that i love fall???)

Steps:

1. heat oven to 350

2. Split the pumpkin in h

alf and seed it. (there's a game we used to play called "don't let miriam play with knives". i think you'll see why. these sugar pie pumpkins had such hard shells.)

3. Remove the fibers from the inside with a metal spoon

4. place the pumpkins open side down in a baking pan with about 1 cup water.

5. bake pump until it's soft, and can be pulled away with a fork .

6. scoop the pumpkin out and blend it in a magic bullet

7. freeze as needed.

4. Pumpkin SEEEEEEDDSSSS- IT'S FALLLLLLL!!!!!
after you've already scooped out the seeds from your pumpkin puree, before they're dry, separate the seeds from the stringyness. Rinse in cold water. Heat the oven to 325.

We made three different types of pumpkin seeds.

1)regular salt

2) bbq (with tylers rub, ohhh it's spicy),

3) about 2 tsp pumpkin pie mix and about 2 tsp brown sugar. yum yum yum (this turned out better than i could have expected)

mix the seeds with either oil or non-stick spray. arrange on a sheet in a single layer

bake for about 25 mins - stirring every 10 mins or so. Store in air tight container- if they last more than an evening, that is.

Some pumpkin seeds are better than others, if you know what i mean. Sugar pie pumps make great seeds. i think the hulls are less i don't know- gross than the others? Those sweet ones are delicious (they're in the dark blue bowl, the spicy bbq are in the light blue, salt in the black)

Are you pumpkin-ed out yet???? TO BAD - WE'RE NOT DONE YET.

5. PUMPKIN ROLLS

Tyler asked us to make pumpkin rolls about 2 weeks ago- and tonight we finally got around to it. As Tyler said while we were making it: "I wish i didn't know what was in this" Sometimes (often) i wish I didn't know what was in the food i made. too late!

i'm going into a food coma , so the pumpkin roll recipe will have to come at a later day. soooo fuuuuullllllll.

xoxo.

Food, Inc.

Holy cow. We watched Food, Inc. yesterday for training. this being a "food blog" i think it's appropriate to talk about. i feel like everyone needs to see this movie. I do not think I can ever eat meat again (unless it's locally produced by small farmers, that may be the only exception).

the way our food is made is truly revolting. only a few people control so much with such little oversight, and so much power. (ie Monsanto. shudder.)

It makes me sad in a lot of ways. We've destroyed so much of our planet, so many varieties of different plants, so many small farmers (and entire economies) by buying into this system that perpetuates the exploitation of workers and animals, and creates food that is unsafe and unhealthy. i feel sometimes like i just need to mourn for what's been lost and what we're doing to ourselves. Also, thinking so much about food security makes me think of Andrew. With such an amazing advocate gone, I think we all need to work a little bit harder.

permit me to go off on a tangent for a second. Do you know what the first ingredient is in a surprising number of formulas? Corn Syrup Solids. Or whey (an unwanted by-product of milk production). What are we putting into our babies' bodies? (interestingly enough - here's what enfamil, one of the leading brands, will tell you to think about reading labels, and here's what they tell you about their different brands of formula - note how they never mention the fact that soy based formula contains corn syrup solids) Is it any wonder that childhood obesity rates are out of control?

you know what's particularly interesting to me, is the way that we all get so angry and defensive at the decisions that others make. People that eat meat get defensive about vegetarian and vegan's decisions to not eat meat - as if it's a personal critique of their choices (which, having lived with my fair share of militant vegans, at times it is). We also carry a certain level of defensiveness when we meet people that make commitments to buy only local, seasonal or organic produce. as if they're trying to say that they're better than us.

our money speaks for us in a lot of ways though. It speaks for the choices that we make, for the people and corporations that we support, whether or not we are conscious of these decisions.

I realize that i may sound hypocritical - that as a breastfeeding proponent, i'm getting angry at those that decide to feed their infants formula. I understand that there are many choices that people make that I will never fully understand I also understand that we live in an age where there is no societal support for breastfeeding, and where it risks being turned into a dying art. I also have seen the sneaky, nasty way that formula companies work. Also - as health care professionals we're constantly telling our patients the risks of smoking and obesity without being called sanctimonious. i really don't understand why it should be any different for breastfeeding - especially when the benefits are so clear.

I promise there will be recipes again at some point.

"ethiopian" style chickpea stew

Don't be fooled. this tastes nothing ethopian food. it's not bad - it's actually pretty good. but it's no meskerem. sigh. i miss dc.

also - this recipe takes foooorrreevvvveer. (and by that i mean more that 10 minutes. cause i be super lazy tonight. i blame the exercising). I didn't try toasting the chickpeas - so it might taste differently. also - did you know that whole foods has recipes on their website? It's TRUE!

Thanks Whole Foods! ALSO! fun fact about Fenugreek - IT'S A GALACTAGOGUE (well.. so the old wives say) - it increases breastmilk production!! But! It may make your baby's pee smell like maple syrup - so be sure to tell the pediatrician that you're taking fenugreek so that the pedi doesn't think your baby has "maple syrup urine disease." and now none of you want to think about food, because i just mentioned breastmilk. you'll get over it. cause this dish is pretty good. also breastfeeding's a part of life. a really great part of life. and you should hear the things we talk about during dinner - breastfeeding's nothing :)

Ingredients

1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom (so they say-i hate cardamon)
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4 to 1/2 teaspoon cayenne
1/4 teaspoon ground fenugreek (optional)
1/2 teaspoon ground ginger
2 (15-ounce) cans no-salt-added chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic, finely chopped
1 medium red onion, chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 (8-ounce) can no-salt-added tomato sauce
1 quart low-sodium vegetable broth
1 pound red potatoes, cut into 1-inch chunks
4 carrots, peeled and cut into 1-inch chunks
Flatbread

Method

Preheat oven to 450°F. Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.

Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.

Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.

Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side.

http://www.wholefoodsmarket.com/recipes/2441

it's ok to be jealous...

I mean...will you look at these colors?

Ok, they don't show up great in these pictures. But believe me, it's unreal.

the whole mountain is awash with red and yellow and green. ugh. I'm pretty sure those are the adirondacks. or the catskills?
ALSO! I just bought a winter share in a CSA!!! Frozen versions of locally produced summer veggies!! Hooray! Best of all - the pick up location is down the street from my house! I'm really starting to love this area.

I'm turning into Martha freaking Stewart

And so can you! Here's what you do.

Walk through the mountains and trails near your house. It is fall after all. Find a HUGE branch on the ground. Walk illegally down a long highway as two different cars full of state troopers pass you stealing "wildlife." Sneakily collect some random fall things that you find on the ground. you know: acorns. rocks. moss. what looks like miniature tumble weeds. some of those pretty leaves living around your car.

Take that vase the nice church ladies gave you after the church rummage sale was through, knowing that you make less than minimum wage this year, and will take just about anything that's free. (thanks rummage sale!)

Artfully arrange (read: throw in) the random nature that you collected.

Get distracted by making things look "artful" (is that even a word?) and forget that you told your roommate that you would cut up and cook the veggies for dinner.

Stress out some more about how the tree branch is positioned, take everything out, and start again - this time while the baked ziti is in the oven. This time you manage to remember it, and don't let it burn.

Get twigs and stuff all over the floor you swept earlier this morning, and then put it on the table, and take copious amounts of photos.

See how easy it is to be Martha Stewart? YAY!

butternut squash risotto.

cooking with wine is dangerous... especially when your roommates don't drink wine, and you don't want the want to go to vinegar because you have an impending 9 months of sobriety, not because you're pregnant (DON'T PANIC I'M NOT), but because you somehow managed to contract latent tuberculosis (really? that still exists? did i visit a russian prison recently?) in the 3 months since your last TB test, and now you get to take a little pill called INH for 9 WHOLE months that is already going to destroy your liver, so no more alcohol for you little missy.

***public health lesson #1: you cannot transmit non-active (or latent) TB infection. only the active TB disease. which i don't have. don't panic. i didn't give you anything. hopefully. about 10% of the time, latent tb turns into active***

i digress.

Last night we made the most life-changing dish. Eatingwell.com - i officially love you.

Winter Squash Risotto. Risotto's a pain cause it makes your arm about fall off from stirring - but if you drink enough of the wine while cooking it’s not so bad :) and this dish I completely worth it. Make sure the squash is cut up small –no need to cook it before hand. It’ll melt in your mouth by the end. I am in love with this dish. To make it even more fall themed (as if it needed to be) we had it with salad that had apple pieces in it, and a vinaigrette with tahini, apple cider vinegar, apple cider, dijon mustard and a little bit of soy sauce and thyme and chopped apple pieces. Oh, and some freshly baked bread. I’ll put that up later.

Ingrediments:

5 cups vegetable broth (yay for making your own!)

2 tablespoons extra-virgin olive oil

3 medium shallots, thinly sliced

3 cups butternut, chopped, peeled, hubbard, red kuri or kabocha squash (1/2-inch pieces)

2 cups shiitake mushroom caps, thinly sliced (or baby bellas)

1/2 teaspoon dried thyme – or more if fresh

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup arborio rice

1/2 cup dry white wine, or dry vermouth

1/2 cup finely grated Parmigiano-Reggiano cheese

prep:

Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.

Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Towards the end, stir in a bit more wine.Remove from the heat and stir in cheese.

http://www.eatingwell.com/recipes/winter_squash_risotto.html

Crock pot veggie broth!

This is my new favorite thing. ever.

1) it's super easy. 2) it's so cheap.

there's a requirement though. you have to have a crock pot. your roommate needs to have one. I have no idea how to make it without a crock pot.

The discarded skins and innards of the following veggies. Fill a crock pot about half full with said veggies, and then fill the rest of the way up with water. Turn the Crock pot on low and leave it overnight. in the morning, strain the liquid through strainer with very small holes. It freezes super well and can be kept in the fridge for about a week. PLUS ITS FREE!!! (TIP! - every time you cut up veggies - put the innards in the freezer for the next time!) Thanks Emily!

Onions

Apples

Garlic

Potatoes

Carrots/ carrot stems/leaves

Pears

Pineapples

Melons

Bell pepper

Zucchini tips

Parsley stems (or other herbs)

Tomato tops & bottoms

Pea pods

Scallion tips

Spinach stems

Evacuated corn cobs

Lettuce/kale

Green beans strings

Beet parts

Cucumbers seem to work fine as well.

Use just a little bit of cabbage or celery flavored vegetables too dominant of flavors

Eggplant will make it bitter

Don’t use citrus rinds or banana peels

Give it a taste test before using. occaisonally a stock will be bitter, and the bitterness will carry through to the soup.

So here's the thing...

I kind of can't believe i'm starting another blog. oh well, here goes nothing.

Now that i live in a small town, I seem to have a lot of time on my hands. and a lot of money in food stamps (yay Americorps!). Some people do academic things with their free time. I bake. or craft. mostly bake.

anyway, there are too many good recipes out there. And sometimes, these recipes just HAVE to be shared (ie - share your favorites with me!)

Here are some basic info:

-I will eat anything with chocolate. or pumpkin. or sugar. or goat cheese. actually, i'll eat pretty much anything that's veg.

-I don't really make up recipes - i'm just not that creative. also, i like following recipes.

-Since moving in i have made about batch of cookies a week - thank goodness for roommates that will eat baked goods.

-I love sharing recipes - or hearing about good ones to make. it takes some of the guess work out of scouring the internet. "breakfast for dinner" and I scored a 239. hellz yea.

-I don't like taking pictures - so it's doubtful that you'll see any here.