Sunday, April 17, 2011

Sweet Potato Black Bean Burritos

This recipe was a bit more involved than I had planned, but was super yummy. A little prep ahead of time would make a lot of sense. Unfortunately, I guess I didn't have a whole lot of sense when it came to pre-prep ;)

Start with about 4 large sweet potatoes. Put them in boiling water to soften, like you would for making yams at Thanksgiving.

Open about 3 cans of black beans and drain them.

I like to take the lid off and then push it down in the can, turn it upside down, drain the liquid out.

Take a potato masher and mash the black beans until they are fairly smooth.

Chop up a small onion.

Put a couple teaspoons of olive oil in a skillet. I used a large cast iron skillet.

Saute your onion and 1 teaspoon of minced garlic (or 4 cloves of garlic minced) in your skillet of olive oil.

Saute your onion and garlic until the onions are soft and it looks like this.

Put your mashed up black beans in your skillet with your onion and garlic. Heat until warmed through.

While your beans are heating. Take your sweet potatoes out of their jackets and mash them until smooth with your potato masher.

Gather soy sauce, mustard, cumin and chili powder. Yes, I realize that is curry powder in the picture. I did add a little curry powder in mine, too. **Even though I put soy sauce in this time, I don't know that I would add it again. Here's your chance to go a little crazy - just put whatever you want in there ;)

Remove your beans from the heat and add your spices. I added 4 tablespoons soy sauce, 3 tablespoons chili powder, 2 teaspoons cumin, 4 teaspoons mustard and a dash of curry powder. 

Grab some burrito size flour tortillas. I did use 98% fat free flour tortillas.

Warm your flour tortillas in the microwave for a minute or so. Then lay them out one at a time on a cookie sheet.

Add a spoonful of your black bean mixture to the center of a flour tortilla.

Add a spoonful of your mashed sweet potatoes.

Top with some shredded cheddar cheese.

Fold burrito style - turn up the bottom and then both sides - secure with a toothpick.

Arrange your burritos on your cookie sheet. Bake for about 12 minutes at 350 degrees.

This is how they come out of the oven. These were so yummy!

This recipe made 14 large burritos. I was able to eat ONE and I was full. Bossman got two down and was full. They do freeze very well, so they are great to prepare ahead of time and have for lunches and those nights when you don't feel like cooking.

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Thursday, April 14, 2011

Bossman Nachos

****I don't know what happened to my pictures! I'm going to leave this blog post up, for the directions....meanwhile, I'm hunting down my pictures in the blogosphere picture graveyard...

This is what happens when I've had a long hard day and Bossman takes over in the kitchen. He is the King of Scrounge, no doubt about it. While this may not be the healthiest dinner in town, it did have some positive, healthy attributes like lots of fiber and protien.

And they were really, really good. Amen.

Bossman started with some extra lean hamburger. He browned it in a cast iron skillet. See, healthy already.

He added a healthy dose of Lawry's Seasoned Salt

While the hamburger was browning, he warmed up some pinto beans we had leftover from dinner the other night. There's our fiber.

He gathered the remainder of his ingredients: tortilla chips, shredded cheddar cheese, salsa and salsa verde. This is sounding pretty good, huh?

He was very precise about how to arrange the tortilla chips on the plates. They have to be spread out and somewhat even to allow the other ingredients to get "down in there".

These are our plates lined up with the tortilla chips arranged just so. 

Then, we put a layer of shredded cheddar cheese over the layered tortilla chips. Followed by another smaller layer of tortilla chips. At this point, it was getting pretty tall, so I only did one layer of chips. 

Followed by another healthy dose of shredded cheddar cheese. Plenty of dairy and protein.

Here's our lean ground beef all browned and ready to go.

Add a layer of the browned lean ground beef. This will start the cheese melting and getting gooey.

Add some warmed up pinto beans.  Again, fiber. And, more protein. (plus is uses up your leftovers)

This is what it looks like after the lean ground beef and pinto beans were added to the layers of cheese and chips. Looking pretty yummy.

Add a little more cheese on top of all of that. 

At this point, he put the whole plate in the microwave for 1 minute and 11 seconds. He said it's easier that way since you just have to hit all "1"s on the microwave keypad. I love him :) This makes your cheese get all melty and ooey gooey good.

This is what it looked like right out of the microwave.

Make a little "well" in the center of your ooey, gooey cheesy goodness and add some salsa.

Make another little "well" in the middle of your now salsa'd ooey, gooey, cheesy goodness and add some salsa verde.

Now it's time to dig in with your fingers and enjoy! 

- Posted using BlogPress from my iPhone

Tuesday, April 12, 2011

Sweet Potato Fries

****I don't know what happened to my pictures! I'm going to leave this blog post up, for the directions....meanwhile, I'm hunting down my pictures in the blogosphere picture graveyard...

Well, I have to say, I've done easier things in my life, but I'm not sure they were quite as rewarding. I've looked long and hard for a good sweet potato fry recipe and I've finally figured it out. If you've ever tried to make sweet potato fries, you know that you can't just slice them and throw them in the oven like regular potatoes and have them come out soft but firm. THIS is how you do it.

Start with three or four sweet potatoes. I used four and it made more than enough for three adults and one kinda, sorta picky toddler. First thing to do is peel and wash them. If you prefer to leave the peelings on, feel free to do so, just scrub them good.

Take a very sharp knife (trust me, it needs to be sharp - if your knives are all dull, just stop reading right now and go buy yourself a new knife) and slice each sweet potato into "fry size" strips.

Put all of your raw sweet potato fries in a microwave safe bowl. Cover with a paper towel and microwave for 2 minutes. Stir the fries around with your hands, cover with the paper towel and microwave an additional 2 minutes.

Next, leave the paper towel on the bowl and let the whole thing "rest" for 5 full minutes.
Shhhh, my 'taters are resting.

While your 'taters are resting, mix 1 1/2 teaspoons dried oregano, 1 teaspoon thyme, 1 teaspoon garlic powder and 1/2 teaspoon salt.

If you're like me and don't have a spice grinder, just place your spice mixture in a baggie and beat it with a rolling pin or something to crush the spices. Don't ya just love these dishes where you get to beat something?

Beat three egg whites with a whisk until they get frothy.

Dump your beat up spices into your frothy egg whites and mix with a wire whisk.

When your 'taters are done resting, mix them (a handful at a time) in your frothy egg white beaten spice mixture to coat the 'taters.

If you have parchment paper, it's best to line a cookie sheet with it and then rub olive oil on top of the parchment paper. If you don't, just coat the cookie sheet with olive oil (but it's going to be a mess when you're done). Place your coated sweet potatoes in a single layer on the cookie sheet.

Bake for 10 minutes in a 450 degree oven. They will look like this:

After 10 minutes, turn the sweet potatoes over with a spatula. Put back in the oven for another 15 minutes. They will look like this:

Yummy! So worth the effort! I served with this Tuna Melt recipe and it was delicious.

This is not even close to healthy, but Bossman took the left over sweet potato fries and covered them with shredded cheddar cheese, melted it in the microwave and added a splash of paprika. He said it was delicious! Feel free to try other alternatives and let me know how it turns out.

- Posted using BlogPress from my iPhone