Sweet Potato Breakfast Burritos

I'm married to a burrito man. Whenever I'm not the in the mood to cook (which is more often than I'd like to admit lately) and Dustin is in charge of finding himself some dinner, he usually comes home with a burrito. Or if we go out to eat together and the menu includes some form of a burrito- that's what he'll get. Why the burrito fixation? I can only guess. But probably because they're reliably cheap and filling. And if done right, delicious.

I'm not much of a burrito chef. Hand me a tortilla and I'm most likely to make a quesadilla. But occasionally I catch the bug and find myself craving one too. Breakfast burritos are my favorite variety. I already have one version posted here. But this one has sweet potatoes! (And scrambled eggs, onions, garlic, peppers, and beans and cheese- everything essential.) I baked my sweet potatoes and mashed 'em with a little sour cream. But you could cube and roast them with the onion, pepper, and garlic to make a potato hash filling, which might be even more amazing. Oh, and go with the tomatillo salsa on this one. Yum.

Sweet Potato Breakfast Burritos

INGREDIENTS
2 medium sweet potatoes, baked or microwaved until tender
2 Tbsp. sour cream + more for serving
1 Tbsp. olive oil
1 large yellow onion, thinly sliced
1 poblano or green bell pepper (I used a green bell pepper), seeded and thinly sliced
2 cloves garlic, minced
1/4 tsp. cumin (or more to taste)
1/4 tsp. smoked paprika (or more to taste)
pinch Mexican oregano
salt and freshly ground black pepper
1 cup canned pinto beans, drained and rinsed
4-6 large flour tortillas (4 if they are extra large, 6 if they are medium size), warmed
8 large eggs, whisked
Monterey Jack cheese, shredded
tomatillo salsa
avocado, sliced for serving

DIRECTIONS
1. Peel the skin off the cooked sweet potatoes. Combine the sweet potato flesh with 2 Tbsp. sour cream and mash until smooth.

2. Heat olive oil in a large saute pan over medium heat. Add the onion and cook several minutes. Add the peppers and garlic and continue cooking until soft. Stir in the cumin, paprika, and oregano, and season with salt and freshly ground black pepper. Stir in the beans and continue cooking until warmed through. Add to the sweet potato mixture and stir to combine.

3. Meanwhile, preheat a nonstick skillet over medium-low heat. Lightly butter or coat with cooking spray and add the eggs. Season with salt and pepper. Cook, stirring occasionally, until scrambled (to the point of cooked, but not dry). Remove from the heat.

4. Preheat oven to 350 F.

5. Spoon filling into the center of a warm tortilla. Top with scrambled eggs and a generous amount of cheese and drizzle with salsa. Roll up and repeat with the remaning ingredients.

6. Place burritos on a baking sheet and bake in preheated oven for 10-15 minutes, until golden and warmed through. (You can butter or lightly coat the burritos with cooking spray before baking so they get nice and crunchy on the outside.) Serve with sliced avocado and extra sour cream and salsa.

Makes 4-6 burritos (depending on size).

(Adapted from Fork Heart Knife)

Roasted Butternut Squash and Farro Salad

This was my contribution to our Christmas eve feast (which has always consisted of finger foods/appetizers and desserts). When we were children there was fruit, baby carrots and dip, bagel bites, cheese cubes and Ritz. While the tradition persists, in recent years our "dinner" has turned a bit more gourmet. Mom's peanut butter balls still make an appearance. But we've traded the cheddar for Boursin, frozen snacks for grilled meat and veggie kabobs, and healthier options such as this. I left most of the planning and preparation up to my younger sisters who are budding little chefs. But I wanted to try something new and thought this salad sounded fantastic. (If it comes from Smitten Kitchen, it's guaranteed to be good.) Most of my family members had never heard of farro or Manchego, couldn't tell you what a pepita was, and were wary of anything squash. But I think I converted them to all of the above. Or rather this recipe did.

I've made this salad twice now and learned something in the process. It's best served at room temperature, assembled after the individual ingredients have cooled. The second time around I was in a rush and threw them together hot, which resulted in still-delicious sticky glop. If you want fluffy farro and perfectly formed cubes of squash mingling with flecks of cheese and pepita bits, allow some time for them to cool off. This also tastes great after a fews hours (and possibly days- although why wait that long?) in the fridge.

Roasted Butternut Squash and Farro Salad

INGREDIENTS
1 cup semi-pearled farro, cooked according to package directions
5 Tbsp. extra virgin olive oil, divided
kosher salt and freshly ground black pepper
1 medium-large butternut (or acorn) squash, peeled, seeded, and diced
1 Tbsp. sherry vinegar (I used apple cider vinegar)
1 Tbsp. water
1/2 tsp. sugar
1/4 tsp. salt
1/2 small red onion, diced
1/3 cup toasted salted pepitas
3/4 cup Manchego (spanish sheep's milk cheese), grated (or Ricota salta, feta, etc.)

DIRECTIONS
1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray. Toss the butternut squash in 2 Tbsp. olive oil and a generous sprinkling of kosher salt and freshly ground black pepper and arrange in an even layer on the baking sheet. Roast in preheated oven for 25-30 minutes, turning occasionally, until golden and tender. Set aside to cool.

2. Meanwhile, cook the farro according to package directions. Drain; fluff with a fork and set aside to cool.

3. While the farro is cooking, combine the vinegar, water, sugar, and 1/4 tsp. salt in a small bowl. Whisk until the sugar and salt are dissolved. Stir in the onion (it will barely be covered by the vinegar mixture.) Cover and refrigerate until needed. (30 minutes is ideal but less time will still provide a lightly pickled onion.)

4. To assemble the salad, in a large bowl mix together the cooled butternut squash and farro. Stir in the pickled onions and vinegar mixture, pepitas, and cheese. Toss with the 3 remaining Tbsp. olive oil. Season to taste with salt and pepper. Serve slightly warm, at room temperature, or after refrigerating.

Serves 4-6.

(Adapted from Smitten Kitchen)

Chocolate Chip, Butterscotch, and Walnut Cookie Bars

This recipe isn't much different than our favorite chocolate chip cookies. But it's baked in bar form, which results in a giant soft/gooey cookie than can be cut into bite-size bars for sharing (or not). And it's stuffed with walnuts and butterscotch chips in addition to the chocolate. There's something about those butterscotch morsels that I can't resist. While I thought they were perfect as written, you could use almonds or cashews in place of the walnuts. And then there are endless options with dark chocolate and white chocolate and peanut butter, etc. chips. However you make them, they're likely to disappear fast.

Chocolate Chip, Butterscotch, and Walnut Cookie Bars

INGREDIENTS
2 1/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. sea salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar (I used dark brown)
1 tsp. pure vanilla extract
2 large eggs
1 cup chocolate chips
1 cup butterscotch chips
1 cup walnuts, chopped (toast for even more flavor)

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking dish.

2. With an electric mixer on medium, cream butter, sugar, and vanilla extract until smooth. Add the eggs, one at a time, mixing well after each addition.

3. In a separate bowl, whisk to combine the flour, baking powder, and salt. With the mixer running on low, gradually add the dry ingredients and mix until well combined. Stir in the chocolate chips, butterscotch chips, and walnuts by hand.

4. Drop dough into the prepared baking dish and spread with a spatula until even. Bake in preheated oven for about 18 minutes, until the edges and top are golden brown. Cool on a wire rack before cutting into bars and serving.

Fills a 9x13 pan.

(Adapted from Passports and Pancakes)

Roasted Sweet Potato and Black Bean Tacos

I wasn't expecting much when I threw this dinner together. I'd seen sweet potato tacos floating around a few food blogs and thought they sounded healthy and easy. (And sweet potatoes are a staple around here as they are a favorite of our now-eating-real-food baby.) Much like my attitude towards pizza toppings, if it'll fit inside a taco shell, I'm bound to try it out. These tacos were a pleasant surprise. A meal worth sharing and repeating.  I roasted them for maximum flavor- tossed with peppers, onion, garlic, and some earthy spices (which you shouldn't hesitate to experiment with). The additional fillings are also up to you, but I highly recommend the chipotle cream (which has just a touch of heat) and some fresh (preferably homemade) salsa. And I would have included avocado if I had one.

Despite the fact that baby girl is almost 8 months old, I'm still proud of myself when I get a home-cooked meal on the table. (Which means that I also managed to get dressed, shop for groceries, clean the kitchen...!) But I'm more motivated than ever as I'm cooking for her, too. We've given up on purees and started a different approach to feeding her called baby led weaning. So far it's working great for all of us. I'm sure I'll have more to tell on that topic later. But for now, if I don't check back in before next week- Merry Christmas!! Have a wonderful holiday.

Roasted Sweet Potato and Black Bean Tacos

INGREDIENTS
3 medium or 2 large sweet potatoes, peeled and diced
1 bell pepper or poblano (I used a green bell pepper), seeded and diced
1 small white onion, chopped
3 large cloves garlic, minced
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 tsp. cumin
1/4 tsp. Mexican oregano
1/2 tsp. smoked paprika
pinch cayenne pepper (more or less depending on how much heat you want)
1 cup black beans, drained and rinsed
handful cilantro, chopped (more or less to taste)

1/2 cup sour cream
1 Tbsp. chipotle in adobo, minced
1/2 lime, juiced
salt and freshly ground black pepper, to taste

8 flour or corn tortillas
Monterey Jack cheese, shredded (or Pepper Jack or Cheddar, or Manchego)

fresh salsa or pico de gallo, for serving (optional)
avocado, for serving (optional)

DIRECTIONS
1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.

2. Toss sweet potatoes, pepper, onion, and garlic with olive oil, a generous sprinkling of salt and pepper, and spices. Spread in an even layer on the prepared baking sheet. Bake in preheated oven for 25-30 minutes, turning occasionally, until tender and browned. Remove from the oven and add black beans and cilantro; toss to combine.

3. Meanwhile, combine the sour cream, chipotle, and lime juice in a blender or food processor. Pulse until smooth. Season to taste with salt and freshly ground black pepper.

4. Heat a large skillet on the stove over medium heat. Add a tortilla, top with shredded cheese, and cook until the tortilla is lightly browned and the cheese is melted. Repeat with the remaining tortillas. (Already prepared tortillas can be placed on baking sheet in a 200 F oven to keep warm until serving.)

5. Spoon sweet potato filling into center of each tortilla. Drizzle with chipotle cream and top with fresh salsa and/or avocado.

Serves 3-4.

(Inspiration from here and here)

Chicken, Bacon, Mushroom, and Roasted Red Pepper Pizza

I'm amazed that I'm still coming up with new combinations for pizza toppings. Apparently the possibilites are endless. (And I already have a few more ideas up my sleeve.) Homemade pizza is our favorite dinner around here. The dough takes a little work, but the results are totally worth it. Even Dustin prefers it to just about any take-out version (especially deep-dish which we've learned isn't our thing). This pizza featured chicken and bacon, bits of cremini (baby portobello) mushroom, and juicy slices of roasted red peppers. I just used mozzarella, but next time I think I'll get more adventurous with the cheese- something smoked (cheddar, gouda, etc.) would add the perfect pizzaz.

Chicken, Bacon, Mushroom, and Roasted Red Pepper Pizza

INGREDIENTS
1 recipe pizza dough
favorite tomato-based pizza sauce (jarred or homemade)
1 large boneless skinless chicken breast, grilled and thinly sliced (or a rotisserie chicken would work well)
3 slices bacon, cooked until crisp and crumbled
8 oz. cremini mushrooms, sliced
12 oz. jar roasted red peppers, drained and sliced
1/4 red onion, thinly sliced
2-3 cups mozzarella, shredded (you could also add smoked mozzarella, cheddar, or gouda)

DIRECTIONS
1. Prepare pizza according to recipe directions.

2. While dough is rising, grill chicken and cook bacon. Prep vegetables.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with a thin layer of pizza sauce, sliced chicken, crumbled bacon, mushrooms, peppers, onion, and cheese.

5. Bake on pizza stone in preheated oven for 8-10 minutes, until the crust is puffed and golden brown and the cheese is bubbling. Slice and serve.

Makes 1 large pizza.

Sausage Lentil Soup

My photography doesn't always do my recipes justice. I spend a lot more time worrying about taste than looks. And now that it gets dark in the late afternoon it's almost impossible to get a good shot of anything I cook for dinner. So I'm either in a rush or shooting leftovers that never look as attractive after their time in the fridge. But I refuse to let a less-than-perfect photo deter me from posting an awesome recipe. This one must be shared. This soup is just what you need to get through these next few months. It's hearty and warm and will feed a lot of mouths. Serve with fresh Parmesan and crusty bread for soaking up the rich broth.

Sausage Lentil Soup

INGREDIENTS
1 lb. green lentils
1 Tbsp. extra virgin olive oil
1 lb. ground Italian sausage
1 large onion, diced
4 stalks celery, diced
3 large carrots, peeled and diced
1 small zucchini or yellow squash, diced
2 large cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes (more to taste)
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried parsley
6 cups low-sodium chicken broth
28 oz. can diced or crushed tomatoes (I used fire-roasted crushed tomatoes)
2 Tbsp. red wine vinegar
freshly grated Parmesan, for serving

DIRECTIONS
1. In a large bowl, cover the lentils with boiling water and let sit 15 minutes. Drain.

2. Heat oil in a very large pot over medium-high heat. Add the Italian sausage and cook until browned and no longer pink.

3. Add the onion, celery, carrots, zucchini, garlic, salt, pepper, red pepper, and dried herbs. Cook for about 15 minutes, stirring often.

4. Add chicken broth, tomatoes, and drained lentils, cover, and bring to a boil.

5. Reduce heat to medium-low and simmer for 1 1/2 hours or until the lentils are cooked through and tender, stirring occasionally. If needed, add water partway through cooking to thin the soup. (I added about 1 cup.)

6. Stir in the red wine vinegar and season with salt and pepper to taste. Serve with freshly grated Parmesan.

Serves 8+.

(Adapted from Food.com via My Baking Addiction)

Portobello "Cheese Steak" Sandwich

I love when a recipe says it serves four (or even six) and Dustin and I finish it off in a single meal. Way to make us me (he could care less) feel like a pig. I suspect some recipes are just off. Or at least I hope. But occasionally I think we just eat a lot. Especially over the last six months as I'm breastfeeding and I'm ravenous. When I was pregnant I ate about my usual, or less. But now that food tastes good again and I'm a calorie-burning machine, I consume an impressive amount.

I admit, it's hard to keep it healthy when you're constantly needing to eat. I wish fruits and veggies were always satisfying. Or that a nutritious meal would magically appear on my counter- three times a day. But alas, this is real life and I don't get everything I want. Even if I don't always have a home-cooked dinner anymore (or never even get dressed for the day), I do have an adorable baby girl. And I don't want to give her back. So most of the meals I do make now can be prepared during the short duration that she naps. My new focus: simple, healthy, filling, and quick.

This recipe was supposed to serve four. But I added an extra pepper and even then, could only stretch it to make three sandwiches. So either we stuffed ourselves or you can expect a similar result. I thought these "cheese steaks" were flavorful and "meaty" (which is quite a feat considering mushrooms replace the steak). I served them with a pan of roasted potatoes, parsnips, and carrots. And devoured the leftovers as a snack.

Portobello "Cheese Steak" Sandwich

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 medium yellow onion
4 large portobello mushroom caps
1 green bell pepper
1 red bell pepper
2 Tbsp. fresh oregano, minced or 2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1 Tbsp. all-purpose flour
1/4 cup low-sodium vegetable or chicken broth
1 Tbsp. reduced-sodium soy sauce
Provolone cheese, thinly sliced
4 whole wheat buns

DIRECTIONS
1. Heat oil in a large nonstick skillet over medium heat. Add onions and saute until soft and beginning to brown, about 3 minutes. Add mushrooms, peppers, oregano, and black pepper, and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer and cook until sauce is thickened.

3. Preheat broiler. Divide the filling between the four buns and top with sliced provolone. Broil until the buns are toasted and the cheese is bubbling. Serve warm.

Serves 4 (or if yours buns are extra large, 2-3).

(Adapted from Eating Well)

Chicken Tikka Masala, Revisited

Last week I started cooking for Clara. We waited for her six month birthday to start feeding her "solids" and she was more than ready. She attacked her first spoonful of sweet potatoes. And now has embraced green beans, pears, avocado, bananas, acorn squash, and brown rice cereal. So far she loves eating just as much as I do!

I admit, at first the thought of feeding another mouth stressed me out. But I did a little research (love this book and site) and found that making your own baby food at home was cheap and easy and, of course, very healthy. So that's what I'm doing. And it's been a lot of fun. It takes very little effort to throw a squash in the oven and later give it a whirl in the food processor. Some gets served immediately and the rest frozen in cubes for later. I'm determined to have a child that willingly eats a huge variety of nutritious real foods. (Or in other words: everything.) And likes trying new things. I hope we're off to a good start.

Now I should probably say a word or two about this recipe. I've posted it twice before. But it was begging for a better photo. So I'll just remind you how delicious and worth your while it is, and let you read the rest of the praise I've previously written below...

5/12/10: This recipe rocks. This is the second time I've made it and I didn't change a thing (which is quite unusual for me)! There was no need to. The chicken turned out flavorful, moist, and tender. The sauce was rich and creamy. And it's all so easy. Try it. I swear.

3/22/09: I'm embarrassed to admit it, but I'd never had Indian cuisine before last night. And since I made the dish myself, it's probably safe to say I've still never had authentic Indian food. I chose to make Chicken Tikka Masala because it is such a widely popular dish, and several friends had raved about this recipe. Our dinner guests, who were much more experienced in the world of Indian entrees, not only enjoyed this dish (which alone was enough to make me thrilled) but said it was a very close representation of Tikka Masala they had eaten at restaurants! I loved the combination of spices: cumin, cinnamon, ginger, garlic, paprika, and the garam masala, which smelled so enticing that I kept opening the bag to take whiffs of it all night (no I didn't experience any side effects)! A creamy tomato sauce blankets the spicy (depending on how you make it) tender grilled chicken, tomatoes and rice. Hot and buttery garlic naan is excellent served on the side for dipping. If this is a true representation of Indian food, then I've just discovered a whole new continent of cuisine to explore! (And I have committed to dining at an Indian Restaurant in the very near future.)

Chicken Tikka Masala

INGREDIENTS
Marinade:
1 cup plain yogurt (I've used Greek and nonfat with success)
1 Tbsp. freshly squeezed lemon juice
2 tsp. ground cumin
1 tsp. ground cinnamon
1/4 tsp. cayenne pepper (up to 2 tsp. for more heat)
2 tsp. freshly ground black pepper
1 Tbsp. minced fresh ginger
1 tsp. salt
1 tsp. garam masala*
1 1/2- 2 lbs. boneless skinless chicken breast halves, cut into bite-size pieces

Sauce:
2 Tbsp. butter
4 cloves garlic, minced
1 jalapeno pepper, diced and seeded (or leave seeds in for more heat)
2 tsp. ground cumin
2 tsp. paprika
2 tsp. garam masala*
sea salt, to taste
1 (16-oz.) can tomato sauce
1 cup heavy cream (I used half and half)
1 (14-oz.) can diced or crushed tomatoes (I used fire-roasted crushed tomatoes)

1/4 cup chopped fresh cilantro, for garnish
brown rice, for serving
naan bread, for serving

*Garam masala is a spice mixture than can be found at most supermarkets, but tends to be a bit pricey. World Market carries a packet of it that is inexpensive and has great flavor (if you can find it in stock). Or you can make your own- I've used this recipe.

DIRECTIONS
1. In a large bowl, combine marinade ingredients: yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, garam masala, ginger, and salt. Stir in chicken, cover, and refrigerate for at least several hours or overnight.

2. Preheat a grill for high heat. Lightly oil the grill grate. Grill until juices run clear, about 5 minutes on each side. (Can be done on skewers.)

3. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, garam masala and garam masala. Stir in tomato sauce, diced tomatoes and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Season to taste with salt. Transfer to a serving platter, and garnish with fresh cilantro. Serve with brown rice and flatbread.

Serves 4.

(Adapted from All Recipes)