Posts tagged ‘sweet potatoes’

November 12, 2012

Recipe review: Sweet Potato and Black Bean Burritos with Lime from Kalyn’s Kitchen

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Yet another Pinterest find! I love black beans and sweet potatoes, separately and together. They make an excellent combination, the flavors really work well together.

However, I had some trouble with these black bean and sweet potato burritos, none of which were the fault of the recipe.

For starters, the recipe says to cook the potato/bean mix on high, and I accidentally cooked it on low. Needless to say, when I came home, the potatoes weren’t even close to done. I managed to salvage dinner by dumping the crock pot contents into a casserole dish and baking it at 350 for about 25 minutes, but the resulting mix was a little dry.

I forged ahead and served it to the kids anyways, but they rejected it. I thought my burrito was great, and the lime was wonderful.

But I was left with most of a casserole dish full of beans and potatoes that no one else would eat 😦

Then, J had a brilliant idea yesterday… Make the leftovers into sliders! Surely the kids would go for that!
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So tonight I took the remaining leftovers, ground them up in the food processer, and shaped them into slider patties. I heated the patties up, topped them with provolone, and placed them on toasted slider buns. The kids had theirs with ketchup and mustard; I had mine with salsa.

Sadly, the kids were not fooled by the burgers, and rejected this incarnation as well. Sigh.

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May 29, 2012

Black bean enchiladas

We have been on a mission lately to find out if KG can eat beans or not. She had a couple very bad experiences as a toddler, so we had ruled out most beans from her diet. So far, she has been fine with pinto beans and kidney beans, of the beans we’ve reintroduced.

The best benefit from this mission is that we get to try out a bunch of new recipes! For example, we made half kidney, half garbanzo bean falafel last week and it was amazing.

I wanted KG to try black beans next, and as I was paging through Wegmans’ MENU magazine, I saw this recipe, and thought enchiladas would be fun. I love enchiladas and hardly ever make them, although we made them a lot growing up. But I try to eat pretty healthy most of the time, and the way we made them, although delicious and traditional, was not too healthy. However, I didn’t like this Wegman’s recipe, either – mostly because it called for some weird soup and was a whopping 510 calories per serving.

So I did some Googling and found this recipe: Southwest Black Bean and Corn Enchiladas. This was a lot closer to what I was going for. Below is my modified version. Divided into eight servings, mine came in at 285 calories, and one serving is plenty.

  • 1 tablespoon oil
  • 1 small yellow onion, diced
  • 1/4 red bell pepper, diced
  • 1 garlic clove, minced
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup salsa (your favorite)
  • 2 sweet potatoes, cooked (I microwaved mine for eight minutes)
  • 1/4 cup corn kernel (frozen, fresh, or canned)
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • salt
  • 4 12-inch whole grain flour tortillas
  • 2 cups enchilada sauce (I used the packet kind, because that’s what we had)
  • 1/4 cup shredded mexican style cheese mix

Directions:

  1. Heat oil in a pan until it shimmers.
  2. Add the onion and bell pepper and cook for about thirty seconds.
  3. Add the garlic, cumin and oregano and cook until the onions and peppers are really soft.
  4. Add the salsa, black beans, and sweet potatoes and cook until heated through.
  5. Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
  6. Add the corn and cook until heated through.
  7. Spray a 9 X 13″ casserole pan with cooking spray.
  8. Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
  9. Spoon the black bean mixture evenly in the center of the tortillas.
  10. Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 4 pretty well stuffed tortillas and my pan was full.
  11. Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
  12. Sprinkle cheese over top.
  13. Cooking times vary. See original recipe for more detail. I prepped everything and put it together warm, so then just baked to get the cheese melted. 350 degrees for 10 minutes did it for me.

These were great, although I failed in my original mission to get KG to eat the black beans, which she picked out. Sigh. On to the next black bean recipe – I’d welcome any ideas!

Each well-stuffed tortilla is two servings, just cut them in half down the middle of the pan.  Just had some for leftovers at lunch, and it reheated well, too!

April 5, 2011

Sneaky Chef: Mini Pizzas

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We made these pizzas off a combination of two Sneaky Chef recipes: Tomato Sauce and Power Pizzas. I made the sauce in advance, and it’s delish on its own – looking forward to using it on pasta! Instead of using full-size pocketless pitas for the crust, we got mini pitas with pockets, then split them open, so we got two crusts out of each pita.

KG spread the sauce on the crust, then topped each one with a whole basil leaf. W then dropped on the cheese.

We have made these a couple of times – great thing about getting the mini pitas is that they go far when split open like this! The kids love making the pizzas themselves, and the little pizzas are the perfect size for them to eat. And this is a 20 minute dinner! We turn the oven on, prep the pizzas, and by the time the oven is heated, we’re ready to bake. Eight minutes in the oven, two minutes to cool, and dinner is served.

Our sides for the meal were two of the kids favorites: spinach and pineapple. So the kids got dark leafy greens, carrots, sweet potatoes, tomatoes, fresh fruit, whole wheat, and low-fat cheese in one meal – Win!

March 3, 2011

Sweet Potato Gnocchi with Brown Butter

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From my Twitter:

Italian genes breed true. Kids favorite meals this past week: gnocchi (one of W’s first 150 words) and polenta. Love it!

When I posted that, my Italian bro-in-law said I should try making my own gnocchi. “It’s easy,” he said.

Well, I couldn’t let that challenge pass, could I?

I also love sweet potato gnocchi and figured if I was going to make pasta, I’d make one of my favorite kinds. I found this recipe:
http://allrecipes.com//Recipe/sweet-potato-gnocchi/Detail.aspx

Of course, I had a couple technical difficulties.

1: I don’t have a ricer. So I whipped the potatoes with the stand mixer, then switched to the dough hook when I added the rest of the ingredients.

2: I thought it would be fun to let the kids roll the dough into “snakes” with me before I cut it into gnocchi. I am not sane. W tried to eat the dough, pulled little bits off and scattered them all over, ran over to hug Daddy covered head to toe in flour. KG thought the best part was coating her dough in the flour on the counter. But eventually we did get the dough rolled out and cut up.

I made a simple brown butter for the sauce, which I tossed with both the pasta and the broccoli. The sausage is chicken/turkey Italian from Wegmans.

Dinner was a huge hit – W had four servings of gnocchi and 1.5 sausages. Will definitely make again!