Tuesday, September 22, 2009

| bowl of fall goodness |

Sweet potatoes abounded at the market on Saturday, so I picked some up. I wanted to find a way to make them into a complete meal (which, in my world, basically involves adding grains and protein). Here's what I came up with. It is tasty, if I do say so myself.


BOWL OF FALL GOODNESS
3 medium sweet potatoes
2 tablespoons butter
½ cup orange juice
2 tablespoons brown sugar
1 tablespoon corn syrup (or maple)
½ cup raisins
½ cup walnuts, chopped
Cinnamon and nutmeg
Salt and pepper
1 can black beans, rinsed and drained
Quick cook barley

Combine all ingredients except the black beans and barley in a large casserole. Bake at 350-375 until the sweet potatoes are tender (about 30-45 minutes). Meanwhile, cook up about 4 servings of quick cook barley according to the package directions. Once the potatoes are done, add the can of black beans and stir. Serve the potato mixture over the barley.

NOTE: you could probably use another grain, like rice, but boy is the chewiness of the barley a good choice.

Monday, September 7, 2009

| more potatoes from the CSA|

Believe it or not, we don't cook with potatoes too often. It's hard to do because so many of our entrees are built around a starch already - rice, pasta, quinoa, etc. And then when you make potatoes as a side, you don't want all that starch, you know? Well, I WANT the starch, but probably shouldn't.

Anyway, I made this recipe up earlier today to use up some of the tiny, delicious red potatoes from the CSA. It was tasty and provided more support for an important cooking theory - everything is better with cream of mushroom soup.

LAZY WOMAN’S SHEPHERD’S PIE

Small red potatoes (about 3 cups)
1 cup dry lentils
1 large carrot, diced
Small onion
2 cups sliced mushrooms
Whatever other veggies you want (yellow squash, green peppers, green beans?)
½ cup or so of jarred red peppers, diced
2 cans cream of mushroom soup
Seasoning – pepper, garlic, Italian seasoning (or whatever kind you prefer)

1) In a large pot of boiling water, boil potatoes, lentils, and carrots for about 10 minutes with some salt. Drain.
2) While that’s cooking, mix together everything else in a big bowl. Add the drained potato/lentil/carrot mixture when done.
3) Spray the bottom of a casserole. Spread the mixture in the dish and bake at 350 for about 30 minutes. You may want to top it with some bread crumbs or crackers, too.