Thursday, April 27, 2006

It's a sweet potato miracle!

sweetpotato_bird


Last night I was making my new favorite recipe, sweet potato quesadillas, when as I was peeling I realized that the sweet potato i was peeling looked just like a bird. Well, I realized right away that it was an important sign maybe even a minor miracle, I knew that I was being sent a divine message to give the people of the world my sweet potato quesadilla recipe(seriously it is quite tasty, economical, and vegetarian!).

Actually I have to admit that someone made these for me a few months ago and I simply figured out the recipe on my own, as it is quite simple.

Sweet Potato Quesadilla
(serves 3-4)

Ingredients:
6-8 large flour tortillias
2-3 medium sweet potatoes (or maybe you call them yams)
1 can black beans, rinsed
1 cup chicken or vegetable stock
grated cheese of your choice (I like TJ's basque shepheard's sheep, or a good jack but use whatever you want)
4T fresh cilantro
1tsp oil or nonstick skillet

1 recipe Guacamole (follows after SWQ)
1 recipe fresh salsa (follows after SWQ)

Peel your sweet potatoes, cut them into roughly 1" cubes. Put your cubed sweet potato into a small covered saucepan with the 1cup of stock (you can use water), bring to a boil and cook about 15 minutes, make sure you do not boil off your liquid, add more as neccessary. Meanwhile make your salsa and guacamole,and open your can of black beans and rinse until water runs clear. Poke the potatoes with a knife to see if they are done, they should be soft! You should have some leftover liquid, don't drain it! Mash it with the potaotes (extra flavor). Gently stir the black beans and cilantro into your mashed potato. Lightly oil your skillet (or use nonstick) and turn your burner to med-high heat. When it is hot but not smoking, place 1 flour tortillia in pan, sprinkle evenly across your grated cheese and then spread an even amount of the sweet potato mixture over the entire surface ( should be about half an inch thick or more). Place another tortillia on top flip it, let the other side brown, take it out,repeat, cut, and serve, yummy. (if you are making them all at once preheat your oven to 300F and transfer your finished quesadillas to the prewarmed oven so that everyone has a hot dinner)

So these are pretty good but they are even better if you make fresh guacamole and salsa to go with them. Now I'm sure that most people have their own favorite recipes for these two lovelies but I'm providing the two that I have come up with over many years of refinement, in case you don't have a favorite or in case you want to try someone else's interpretation.

Some of the quantities are general, use the smaller amount first, taste it and if it needs more add more! everyone has slightly different tasterbuds.

Guacamole

ingredients:

two ripe avocados
Juice from 1-2 lemons (1 will do if its a juicy one)
2T fresh cilantro
1T chile powder
2-3 tsps cumin seed
lots of salt (to taste)

Dry toast your cumin seeds on the stove top until they have darkened in color and start to smell toasty. Grind your cumin to the consistency of fine cornmeal in a mortar and pestle or a coffee grinder dedicated to spices (you can substitute preground cumin but it won't be the same). Ok now mash all your ingredients together with a fork (or food processor) until your guacamole is smooth.

Salsa

Ingredients:

1 16 ounce can crushed tomatoes
3-4 green onions
lots of fresh cilantro at least 4T and up to 8T
juice of 1-2 lemons or limes
1 fresh serrano chile
2-3T chile powder
3-4tsps freshly ground & toasted cumin seeds(see guacamole recipe above)
lots of salt
and if you like it hot add small amounts of cayenne until it is the heat you want

It is easiest to just put all of these ingredients in a food processor and go. Start with the green onions, cilantro and serrano pepper, pulse 4-5 times. Add the remaining ingredients and pulse until fully combined.

You can do this without a food processor, just cut all ingredients as finely as possible and mix together in a bowl, stir to combine. When tomatoes are in season I use fresh instead of canned.

Now you know what to have for dinner...tomorrow.

2 Comments:

Blogger Nell said...

Is this divine recipe ZONAL;) ?!

8:55 AM  
Blogger ariana said...

Sadly it is not zonal, but it is tasty!

11:30 PM  

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