daughter - youth

geppetto & the whales - 1814

west african sweet potato and peanut soup

Adapted from Cook's Illustrated.


2 tablespoons butter
1 onion, minced
1 teaspoon brown sugar
1 teaspoon salt
3 garlic cloves, minced (about 1 tablespoon)
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3 1/2 cups low-sodium chicken or vegetable broth
2 cups water
2 pounds sweet potatoes (about 3 medium), peeled, quartered, and sliced thin
3 tablespoons peanut butter
black pepper
1 tablespoon minced fresh cilantro


1. Melt the butter in a large pot. Add onion, brown sugar, and salt and cook, stirring frequently, until the onion is softened, 5 to 7 minutes. Stir in the garlic, coriander, and cayenne and cook until fragrant, about 30 seconds.


2. Add the broth, water, sweet potatoes, and peanut butter. Bring to a boil, then turn the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife, 25 to 30 minutes.


3. Working in batches, puree the soup in a blender until smooth, then return to pot. (At this point, the soup can be refrigerated for up to 2 days; reheat over medium-low heat.) Season with salt and pepper to taste, stir in the cilantro, and serve.

baked falafel

Original recipe found here.  
serves 2

Falafel
15oz can chickpeas, drained
2 tablespoons flour
2 tablespoons finely chopped parsley
2 large cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper

Remaining Ingredients:
½ cup crumbled feta cheese
2 pita breads (5” diameter)
½ cup thinly sliced red onion
1 cup chopped tomatoes
1 cup chopped green leaf lettuce

1. Preheat the oven to 400 degrees F. Combine all falafel ingredients in a food processor and pulse until well blended. Scoop the bean mixture into a bowl and shape into 8 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 20 minutes.
2. Divide the hot falafel among the two warmed pita breads and top with chopped lettuce, tomato, thinly sliced red onion, crumbled feta, and sauce. 

*The original recipe uses lemon tahini sauce, but it didn't work out at all by following the directions. I ended up making tzatziki sauce to go with it and it was delicious.  

iron and wine - boy with a coin

black bean and butternut squash burritos

Adapted from oh she glows.

Ingredients:

2 cups butternut squash, peeled and cut into 1/2-inch chunks
1/2 cup uncooked rice (yields: 1 1/2 cups cooked)
4 teaspoons olive oil
1 cup chopped onion
1 red pepper, chopped
2 garlic cloves, minced
1 teaspoon kosher salt
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
One 15-oz can of black beans, drained and rinsed
3/4 cup shredded cheese
tortillas

Toppings of choice: sliced avocado, salsa, sour cream, spinach/lettuce, cilantro, etc.

1. Preheat oven to 400 degrees. Pour 2 teaspoons olive oil onto baking sheet, spreading it out. Lay squash chunks in one layer and sprinkle with salt and pepper. Roast  for 30 minutes, or until tender, turning the pieces occasionally so that they brown evenly.
2. Cook rice.
3. In a large skillet over medium heat, add remaining 2 teaspoons olive oil, onion, red pepper, and minced garlic. Sauté for about 5 minutes, stirring frequently. Add in salt and seasonings and stir well.
4.  Add black beans and cooked rice and sauté for another 10 minutes on low.
5. Add roasted squash to the skillet and stir well. Add cheese and heat another couple minutes.
6. Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

avocado, tomato and mango salsa

Combine:
1 mango
1 avocado
4 medium tomatoes
1 jalapeno pepper, seeded, minced
1/2 cup fresh cilantro (optional)
3 cloves garlic

Then stir in:
1 teaspoon salt
2 tablespoons lime juice
1/4 cup red onion
3 tablespoons olive oil

Refrigerate 30 minutes before serving.