Recipe for Di's (Toronto Star clipping) Roasted Sweet Potato Salad

My Mom blogged about this recipe when she was visiting a few weeks ago, you can view her posting here. Try it, and let me know how you like it.

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING

4 Medium sweet potatoes peeled and cut into 1-inch chunks
1 Large red onion chopped
1/2 cup olive oilsalt and freshly ground black pepper
1 to 2 tablespoon minced fresh jalapenoes
1 clove garlic
Juice of 2 limes
2 cups black beans drained and rinsed
1 red bell pepper, seeded and finely diced
1 cup chopped fresh cilantro


Heat oven to 400 F. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 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 in pan until ready to mix with dressing. 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 blendedPut 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.

Finished Product

Today I will be making Gruyere-Walnut Crisps taken from Bon Appetit's Thanksgiving issue.

Yoga yesterday at the Downtown studio was GREAT! I'm so sore today.

I want a new set of pots and pans for Christmas, that would make me very happy. and maybe a new kitchen too!

As mentioned in my last post, while making my apple pie yesterday I accidently forgot to "dot" the apples with butter prior to going into the oven. Turns out, it wasn't entirely necessary the pie turned out delicious and the Macintosh apples I used were the perfect type to use in this particular recipe. I used my favourite pie crust recipe from Home Cooking with Charlie Trotter

Mom's Apple Pie

Filling

2/3 cup sugar

2 tablespoon flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 to 2 teaspoons lemon juice

6 to 7 cups thinly sliced peeled and cored apples

1 tablespoon butter

Streusel Topping

1 1/4 cup flour

1/2 cup brown sugar

1 tsp cinnamon

1/2 cup butter

1/4 tsp nutmeg

In small bowl combine sugar and next 5 ingredients. Place half sliced apples in pie crust and sprinkle with half of sugar mixture. Top with rest of apples then rest of sugar mixture. NOTE: I added the apples to the sugar mixture and coated them well before putting them in the pie pan. Dot filling with butter. Top with the strusel topping.

Bake 40 to 50 minutes in a 425 degree oven.

I've been making ALOT of vegetarian meals lately, so I knew it was time to start adding a little more meat to our dinner menus. Last night I made Veal Scallopini. The original recipe just called for the veal to be smothered with a mushroom sauce type thing, in addition to that I served it on a bed of brown rice spaghetti pasta, which gave the meal more substance. The veal was a little tough but thats because B wanted it crispy which meant it spent way more time in the pan than it should have. I will make this again, but will subsitute chicken for the veal. I used portobello, shitake, crimini and oyster mushrooms. Love mushrooms, the more the better! The recipe didn't call for Basil, but I added some to the flour which coated the veal.

Dinner tonight is Vegetable Pearl Barley Stew, it's in the crock pot now and smells yummy. I hear W bouncing around in her crib and I better get her before she jumps her way out! She's attempted MANY times. I'm just waiting for a huge THUD!