I know that I have been a bit lax on the blogging.....sometimes life just gets away from me. So, what took over? A bit of the championship swim season (and co-coordinating volunteers), busy work schedule which tends to be cyclical, an ER visit due to dehydration for our exchange daughter, a bit of working out, music concerts and Federation and solo/ensemble. Throw in some car repairs requiring a trip to the dealership and a dying dishwasher, and you have the last few weeks of my life. Basically it was just a few other priorities. For the most part, we have still eaten well; however, the taking pictures and blogging has been a low priority for the past few weeks. I knew I was really behind on the blogging when my coworker, who has two jobs and four children (all boys) said she was caught up on my blog. Ummm...yea...guess it's time to put up a few recipes.
I started this Sunday with getting a bit ahead on the cooking duties. I made some spicy Thai noodles for lunches this morning as well as this salad for dinner tonight. I think this salad, along with roasted broccoli, mashed potatoes, and pretzel coated chicken will make a fabulous Sunday night dinner. And, I even have Eleanor and Luisa's samoa brownie creation for dessert (and yes, I will blog about that too).
I have a great menu planned for this week with rice con queso casserole adapted from Diet for a Healthy Planet. Some sandwiches as recommended in this month's Bon Appetit will be on the menu as well.
Last night I made fabulous curry from a package. I had a plan to make some home made but didn't have coconut milk; however, this packet was in the pantry.......will need to get more of this, for sure. The curry was topped with chopped apples, chopped bananas, and coconut. A fabulous start to my week of good food!
Mark Bittman's recipes are usually great...and this was no exception. I made it just like his recipe...maybe cutting down on the oil just a bit. From the NYT (it's all his recipe)
Roasted Sweet Potato Salad With Black Beans and Chili Dressing
4 med sweet potatoes, peeled and cut into 1" chunks
1 large onion, preferably red, chopped
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro.
1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 1 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin 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 a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt 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 a day.
Yield: 4 servings.