Sweet Potato & Black Bean Filling
This method for cooking the sweet potatoes gives them more flavor. This is great in burritos or on its own over rice. by Somogirl
25 min | 5 min prep
SERVES 4
- 2 cups peeled and cubed raw sweet potatoes
- 1 (15 ounce) can canned black beans, rinsed and drained
- 1 tablespoon oil
- 4-5 tablespoons taco seasoning (or half a 1.25 oz packet)
- 1 teaspoon cumin
- cayenne pepper, to taste
- Heat oil over medium heat in a heavy saucepan or pot. Add half of the taco seasoning careful not to burn. After a few seconds add sweet potatoes and enough water to cover 2 inches of pan bottom. (The amount of water depends on size of pan, so I didn’t state it in cup measurement). Water should not cover sweet potatoes all the way.
- Bring to boil,then reduce and simmer until potatoes are soft, about 15 minutes. Stir once or twice.
- When done add black beans, mix in remaining spices until beans are heated through. If mixture is too watery, turn heat up high for a few minutes, watching carefully until liquid is reduced and thicker.
- For burritos, add cooked rice and cheese; roll or serve over rice.
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Spicy Sweet Potatoes
Toh by ratherbeswimmin’
55 min | 10 min prep
SERVES 8
- 3 large sweet potatoes, peeled and cut into 1 inch cubes (about 6 cups)
- 2 tablespoons olive oil or canola oil
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- In a zip-top plastic bag, toss potatoes and oil.
- Combine remaining ingredients; add to bag; toss to coat.
- Transfer to a greased 11x7 inch baking dish.
- Bake, uncovered, at 400 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.
http://www.recipezaar.com/Spicy-Sweet-Potatoes-37106
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Tasty Peas
I made some changes to this recipe I found on the ‘net, making it easier to prepare, without losing any of the taste. Minced Onion and garlic are sauteed in olive oil, then the peas are simmer in chicken broth. I expected the kids to groan, but they liked it. by Chef Dee
10 min |
SERVES 6
- 4 cups thawed peas
- 2 tablespoons olive oil
- 1 teaspoon dried onion flakes
- 1 teaspoon minced garlic
- 4 tablespoons water
- 2 teaspoons chicken stock
- pepper
- In a skillet over med. heat, saute the garlic and onion in the olive oil.
- Mix the water and chicken stock, then add to the skillet.
- Stir in the peas and simmer until tender.
- Season with pepper as desired.
http://www.recipezaar.com/Tasty-Peas-145450
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Roasted Garlic Cauliflower
“Roasted brings out a wonderful sweetness in this dish. The Garlic is roasted to a tan color is creamy good. You can just pop them in your mouth. Or you can spread them on your florets or fresh bread. Just be sure to scoop up some of the rosemary, olive oil and black pepper that may have escaped to the bottom of the dish” by ~Rita~
40 min | 10 min prep
SERVES 6
- 1 large cauliflower (trimmed and cut into bite size pieces)
- 16 garlic cloves, peeled and lightly crushed
- 1-2 teaspoon minced fresh rosemary
- 1 teaspoon salt
- 1/4-1/2 teaspoon black pepper
- 1/4 cup olive oil, adding more to taste
- more olive oil, to drizzle if wanted
- Mix oil, rosemary, salt, pepper and garlic together.
- Toss in cauliflower and place in a large casserole dish in one layer.
- Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.
http://www.recipezaar.com/Roasted-Cauliflower-16-Roasted-Cloves-of-Garlic-106251
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Oven-Roasted Greek Potatoes
These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot. by evelyn/athens
1½ hours | 10 min prep
SERVES 6 -8
- 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
- 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
- 1/2 cup olive oil
- 1 cup water
- 1 tablespoon oregano (get the Mediterranean, it’s the best!)
- 1-1 1/2 lemon, juice of
- sea salt
- fresh coarse ground black pepper
- Preheat oven to 440°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
- Put all the ingredients into a baking pan large enough to hold them.
- Season generously with sea salt and black pepper.
- Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
- The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won’t burn.
- Bake for 40 minutes.
- When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
- Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
- This will take about another 40 minutes.
- Do not be afraid of overcooking the potatoes- they will be delicious.
- Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
http://www.recipezaar.com/Greek-Potatoes-Oven-Roasted-and-Delicious-87782
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Roasted Asparagus
Ingredients
* 1 lb asparagus
* 1 1/2 tablespoons olive oil
* 1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)
Directions
1. Preheat oven to 425°F.
2. Cut off the woody bottom part of the asparagus spears and discard.
3. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all “stringy” and if you eat asparagus you know what I mean by that).
4. Place asparagus on foil-lined baking sheet and drizzle with olive oil.
5. Sprinkle with salt.
6. With your hands, roll the asparagus around until they are evenly coated with oil and salt.
7. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
8. They should be tender when pierced with the tip of a knife.
9. The tips of the spears will get very brown but watch them to prevent burning.
10. They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.
http://www.recipezaar.com/Roasted-Asparagus-50847
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