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.