Roasted Sweet Potato Salsa November 19, 2011

Yeah, we haven’t posted for a while. We’re busy and hungry and tired and not cooking very many worthwhile new things. M is only eating produce, and I am only eating strange concoctions that I can make in the crockpot and/or freeze and then reheat.

BUT, I made some incredibly delicious salsa to eat on chips, on top of salad, on top of quesadillas, and, well, just on a spoon. You should make some right now. It may be one of the best things you’ve ever done with a sweet potato that didn’t also clog your arteries.

Roasted Sweet Potato Salsa 

1 sweet potato, peeled and diced small
1 red onion, diced small
1 Tbs. olive oil
1 tomato, diced small
1 avocado, diced small
2 Tbs cilantro, chopped
1 clove roasted garlic, chopped – or 1 Tbs. diced garlic from a jar – or some granulated garlic
1/4 cup lime juice (fresh from 2 limes, or just 1/4 cup)
Cumin
Salt

Roast the sweet potato and the onion for a total of 20 minutes, stirring once halfway through. Let cool completely. Separately, combine all the other ingredients and blend with the sweet potatoes and onions. Season with salt, garlic, and cumin to taste.

Eat immediately. It lasts ok in the fridge if it’s well-covered, but not for more than two days. (But don’t worry. It just won’t last that long.)

Crunchy Cannellini Beans April 9, 2011

This is a fast way to add protein to your dinner or just something to eat as a quick pick-me-up snack. Emphasis on fast.

1 8 oz can cannellini beans

1 tablespoon garlic salt

Black pepper to taste

Enough olive oil to spray a baking dish

Preheat oven to 450 degrees. Drain and rinse the beans in a colander. Spread across the oiled baking sheet so that it’s an even layer. Sprinkle with garlic salt and black pepper (or whatever spices you want, really). Roast for 15 minutes or until beans start to turn a golden brown, char on the bottom, and start to split open. Remove from oven, loosen with spatula and let sit until cool enough to eat.  They’re very crispy at the outset, but become less so if stored in the fridge. Sprinkle over salads, mix with vegetables, or eat plain.