Roasted Sweet Potato Salad with Black Beans and Chili Dressing

Oh my gosh, I haven't blogged in 10 days, and it has been the most freeing experience. I'm some times surprised at how much time it takes to cook, shoot pictures AND blog. It is a bit time consuming especially when you have so many other things to do. A lot more than I would like to admit. Truth be told, I've been really pooped, wiped out, in fact. It all started last weekend when to save money, I decided to dig out a trench 25' long x 1 ' wide x 6" deep. I probably saved $300. It wasn't nearly as bad as I thought it would be. In fact, it was fun and I surprised myself at how relatively quickly I did it. And I impressed the contractor, no small feat given his perfectionist qualities. So impressed, I helped make and pour concrete. It was fun but also wiped me out. I wish I could say I slept better but I was so tired I couldn't sleep. I didn't hurt myself or anything, and I wasn't particularly sore, but I just haven't been feeling like myself.

So that project took me out. I've been napping throughout the day and eating a lot. I'm now convinced that I can do all sorts of other yard projects, including digging up and putting down pavers. I can't wait.

This hearty savory salad will fill you up and make you wish for more cool fall days.

Time: 45 minutes

4 Servings

Ingredients
- 4 medium sweet potatoes (about 1.5 pounds), peeled and cut into 1-inch chunks
- 1 large onion, preferably red, chopped
- 1/2 cup extra virgin olive oil
- Salt and freshly ground pepper to taste
- 1 to 2 T minced fresh hot chili, like jalapeno
- 1 clove garlic, peeled
- Juice of 2 limes
- 2 cups cooked black beans, drained (canned are great!)
- 1 red or yellow bell pepper, seed and finely chopped
- 1 cup chopped fresh cilantro

Preparation

1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 T olive oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes being to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven keep on pan until ready to mix with dressing.

2. Put chilies in blender or mini food processor along with the garlic, like juice, remaining olive oil and sprinkle of slat and pepper. Process until blended.

3 . Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to date .

bon app!

And real quick. I need ideas, big time. Friend getting married Dec. 11. She's asking friends to make appetizers for 15 people. The parameters are 50 pieces, on our own plates, limited prep area, no fridge or oven, finger foods only. Plates, no forks. I have an ice chest to potentially carry food. Food will be traveling 50 miles and will be on the from road and not "fridged" from 1 PM to 4PM when it will be served.

What the heck do I make?

Golden Beet and Greens Soup | Simple Soup

I don't know about you, I grocery shop with the weather in mind and only once a week. Last time I shopped it was cool fall day. The sun was out and the air was crisp perfect for fall foods like soups, curries and Indian food, and bread making. Then the weather did a 180 and it's been 80+ degrees this whole week -- beach weather calling for salads, melons, and less cooking! Don't get me wrong, I love the heat especially since it's unusual and short lived in this area but when the heat turns up, I like to cook less. You? Isn't it funny how that happens?

I've been playing catch up with a few Sunset magazine recipes. I recommend the Oct 2009 issue (yeah, I'm really behind) of Sunset for their roasted red pepper soup, fennel apple bisque, mushrooms in sherry shallot broth, and this lovely golden beet and beet greens soup. To be fair, I was not a huge fan as much as I love beets. I grew them from seed earlier this year and will be planting them again in a few weeks for a Spring harvest. I love the sweetness and how they look when they've been roasted or steamed. But in this soup, I didn't care for the sweetness with the savory. Friends really loved the soup and I don' think they were just being nice.

I do love how quickly this recipe comes together with very few ingredients that you probably have in your kitchen. It's even quicker if you cook the beets the night before, and it's pretty to look at too.

Serves 4-6

Ingredients

- 3 large golden beets

- 1 small, thinly sliced red onion

- 2 large garlic cloves, minced

- 1-2 T olive oil

- 4-5 C vegetable or chicken broth

Preparation

1. Trim stems from beets (leave 1 inch attached to beets) and cutting off leafy tops. Discard stems from tops; cut leaves crosswise into thin shreds. Note: Beet greens do not last long so if you don't plan on using greens the day you purchase beets, I recommend buying beets without the greens and substituting 4 ounces of another green like chard, spinach, kale, or your favorite green.

2. Simmer beets until tender, 35- 45 minutes, first bringing them to a boil. Drain and cool. Remove skins and stems, then cut beets thinly crosswise into circles.

3. Saute 1 small, thinly sliced red onion with minced garlic cloves in olive oil until slightly browned. Add beets and 4 cups vegetable or chicken broth. Bring to a boil. Stir in beet greens (or other greens) and cook until greens are wilted, about 1 minute. Add broth to soup to thin it, if you like, and season with salt and freshly ground pepper.

Spicy Cauliflower and Peas | Easy Indian

This past weekend I had friends over for dinner. The chocolate chip cookies made it to the dinner -- I exhibited a lot of will power! I cooked Indian to expand my repertoire from the motherland. It was also the easiest way to feed a friend who is both trying out a vegan and gluten free diet. Kind of tough but very doable. Plus, one of the three dishes was in the freezer which then required me to make only two dishes, one that I knew how to make and a new one! The starter course was the lentil sambar that I wrote about a few posts ago. I also made this absolutely scrumptious and easy cauliflower and pea dish which takes about 45 minutes max (probably less once you've made it at least once) including the chopping up of the cauliflower and grinding up of the cumin and coriander, unless you already have them in the ground form.

Personally, I now keep only the seeds because the potency of these spices lasts longer. Plus, I enjoy using the mortar and pestle to grind up spices. It's a relaxing to pound away the troubles of the day and simultaneously have mouth watering aromas waft up to your nose. It's a win-win. This dish is great for those that love cauliflower -- I've used all varieties including green, white, orange and purple -- and are vegetarian or vegan. It's fairly quick and can be served with dal, rice, raita, etc. The dish is also extremely attractive and tastes and looks great with short grain brown rice. It's a good blend of spices and is not too hot, not like the hot I've described with curry and sambar powders.

This recipe had a few errors that I correct for, like cooking the cauliflower for 40 minutes. The cauliflower will cook in approx. 15-20 minutes and the dish, if served alone, probably does not serve 4-6, more like 2-3.

Yes, the dish does appear fluorescent yellow. That's the turmeric in action!

Ingredients

- 6 T oil

- 1 tsp mustard seeds

- 1/2 tsp cumin seeds

- 1 inch ginger root, minced

- 1 medium cauliflower, cut into small florets

- 2 tsp ground coriander

- 1 tsp garam masala

- 1 tsp ground cumin

- 1/2 tsp ground red chili, (reduce to 1/4 tsp if you're sensitive to spice)

- 1/2 tsp ground turmeric

- salt to taste

- 2/3 c water

- 9 oz peas (frozen is fine!)

Garnish with chopped fresh cilantro

Preparation

1. Heat the oil in a heavy-base pan and fry the mustard seeds over medium heat until the start crackling (cover with lid so you don't get splattered).

2. Add the cumin seeds and fry until browned.

3. Add the ginger and cauliflower and fry for 10 minutes until lightly browned.

4. Stir in the coriander, garam masala, cumin, chili, turmeric, salt and water, bring to a boil, then cover and simmer for about 15-20 minutes or until the cauliflower is tender, stirring occasionally.

5. Stir in the peas and simmer for 5 minutes until tender. Sprinkle the cilantro and serve hot.