Monday, September 01, 2014

Mexican Sweet Potatoes

This gem of a recipe I found at">Jesser.

 It is not only satisfying but healthy. The only difference was I used ground turkey instead of ground beef but everything else I left the same. And it was so so very good. A keeper and repeater. Several times.

Mexican Sweet Potatoes

  • 1 lb lean ground beef (ground turkey, soy crumbles? you decide)
  • 4 sweet potatoes
  • 1/2 C shredded cheddar
  • 2 avocados
  • taco seasoning (we use garlic salt, cumin and chili powder)
  • guacamole seasoning (garlic salt + cayenne pepper for us!)
Bake the sweet potatoes however you do … partial time in the microwave? Use your crockpot? Whatever works. We usually just shove them in a 350 oven on a cookie sheet lined with foil (they leak sweet potato juice, yo) for about an hour. They need to be tender.
Towards the end of sweet potato baking, brown the ground beef and season with the taco seasoning. Then halve the avocados, pull out their flesh and mash it in a bowl. We actually  have a mini-sized masher just for this job. It works swell. Season it as you do any old guacamole. We are very basic with the garlic salt and cayenne but I know lots of folks who do lime juice, onions, tomatoes, salsa, siracha, and on and on.
Once the potatoes are baked, halve them and mash on a plate to form a nice bed of sweet potato. Top with taco meat, cheddar cheese and let it melt a bit (you can nuke it if you don’t have enough residual heat from meat/potato). Then serve with the guacamole.

Monday, August 11, 2014

Spicy Peanut Quino Salad

This was a great and light meal. I just served it on its own as it was hearty with the peanut sauce. 

Spicy Peanut Quinoa Salad

Vegan / Gluten­Free
Author: Angela

Serves: 2­4
1 cup quinoa
2 cups water
½ medium cucumber, seeds removed and cut into julienne strips
1 medium orange carrot, cut into julienne strips
1 medium purple carrot cut into julienne strips (or ½ cup shredded purple cabbage and/or strips of red/yellow
bell pepper (capsicum))
¼ cup cilantro (fresh coriander) (or mint, or basil), chopped
3 tbs smooth peanut butter (or other nut butter)
3 tbs seasoned rice vinegar
2 tbs tamari (or light soy sauce)
½ tsp hot red pepper flakes
1 small clove garlic, minced
1.  Bring 2 cups of water to a boil in a medium saucepan. Add quinoa, cover, and simmer until quinoa is tender,
about 15 minutes.
2.  Meanwhile, in a large bowl, combine peanut butter, vinegar, soy sauce, hot red pepper flakes, and garlic. Add
enough hot tap water (about 2 tablespoons) to thin the mixture to sauce consistency.
3.  When quinoa is ready, transfer it to the bowl, along with the veggies and cilantro, and toss to combine.
4.  Can be served immediate

Friday, August 08, 2014

Capri salad with olives

Capri salad with olives is my go to meal for the summer and to accompany Italian meals. It is so easy to put together. I love home made pesto but for jarred pesto I love Classico. Though I just purchased some from Trader Joe's so I will see how that compares.

Wednesday, August 06, 2014

Grilled flap steak and mashed turnips

I loved mashed turnips. I think they are so much more flavorful than potatoes. And the same goes for Cassava/Yuca but in fry form. Anyway I boiled then mashed some turnips and added butter and half an half. I had a flap steak marinating in olive oil, salt and pepper. It was delicious dinner.

Monday, August 04, 2014

Friday, August 01, 2014

Review: Trader Joe's Vegetable Pakora's

Indian food is one of my favorites. I love the variety in flavors and colors and levels of spice. But the pakoras were a bit flavorless I thought. Perhaps I am used to the more firey dishes? However dipped in different Indian tapas they are fine. 

Wednesday, July 30, 2014

Roasted Veggies

Just roasted a bunch of garlic and olive oil marinated zucchini, mushroom, yellow peppers and asparagus in the oven for 15 minutes. 

Monday, July 28, 2014

Grilled flank steak, sauteed shitake mushroom and roasted fingerling potatoes

I marinated everything separately in garlic and olive oil. I put in the potatoes first as they would take the longest. The meat and the mushrooms I began cooking fifteen minutes later. While the steak was grilling and done in ten minutes, I was sautéing the mushrooms for a few minutes and the potatoes were roasting in the oven. Dinner was done in forty minutes.

Friday, July 25, 2014

Wednesday, July 23, 2014

This is a simple yet tasty pasta dish I make often to remember a good friend from high school. I sauté some zucchini and garlic till cooked. And then add it to some veggie pasta and add pesto to it. Simple, fast, relatively healthy but delicious. 

Monday, July 21, 2014

Review: Trader Joe's Mini Arancini

I made a salad for dinner of roasted red beets and goat cheese in a bed of mixed greens and although we did not need any more cheese in the salad I thought Trader Joe's mini Aranci was a nice alternative to toasted bread cubes. Arancini is an Italian appetiser of stuffed rice balls which are coated with breadcrumbs and fried. These happened to be stuffed with cheese. They were divine. DIVINE!

Friday, July 18, 2014

Home made seafood ramen

1 lb of Jambo shrimp defrosted 
1lb of wanton or ramen noodles
1 whole baby bok Choy
2 cups of any mushroom you like
2 cans of chicken or vegetable broth

Cook everything but shrimp in the broth and simmer till done. Cook shrimp separately after washing and add to the soup. 

Wednesday, July 16, 2014

Adielle's chicken sausage, veggie spaghetti, simple tomato sauce and a capri and olive salad

I think I prefer their meatballs to the sausage. I just found the sausage to be a bit bland. 

Monday, July 14, 2014

Review: Trader Joe's Mahi Mahi patties and zucchini and eggplant medly

I loved the zucchini and eggplant medley which was lightly dressed in pesto and garlic. The Mahi Mahi was a bit bland so I added a touch of Sriracha sauce to it.