I made this last week, it was awesome as usual:
Curried Vegetables
1 sweet potato, cut into small cubes (regular potato also works)
2 tbs olive oil
Carrots - I cut them into coins
1 onion - cut into big wedges
Garlic - I use a freakish amount, whatever works for you
2 14oz cans of tomatoes, crushed with juice
1 can chickpeas, drained
2 heaping tablespoons curry powder
1 cup veggie broth
juice of one lime
salt, pepper
Veggies of choice - I’ve used green beans, broccoli, wilted spinach, parsnips, beets, brussel sproouts (whatever floats your boat)
Brown rice
This dish isn’t hard to make, just lots of chopping. I like to call it “every 15 minute curry” because you have to add something every 15 minutes.
Preheat oven to 500 degrees.
Cut up potatoes into small, dice-sized pieces. Coat a deep metal baking pan with PAM and drizzle a tiny bit of olive oil over the potatoes. Stick in the oven for 15 minutes.
While the potatoes are baking, cut up carrots and onion. After 15 minutes, take the potatoes out and give them a good shake. Scootch the potatoes to the edge of the pan and put the garlic, carrots, onion and chickpeas (and any veggie you are using you think will take a little longer to cook, like green beans) into the middle of the pan. Drizzle some more olive oil and stick it in the oven for 15 minutes.
Dump the tomatoes into a large bowl, crush them up and add the two heaping tablespoons of curry powder (of course, if you don’t loooove curry like I do, use a little less).
Take the veggie mixture out of the oven, shake things up a bit. Arrange the broccoli around the rim of the pan (and any other veggies you have left that you think will cook in 15 minutes) and dump the tomato mixture all over everything (particularly the broccoli because it really soaks it up and gets DELISH). Stick in oven for YES 15 minutes.
Make broth.
After 15 minutes remove curried vegetables from oven and transfer them to a huge serving bowl.
Put the metal baking pan on the burner, add the broth and the lime juice and salt and black pepper to taste. Reduce the broth by half, stirring vigorously.
When the broth has reduced by half, pour over veggies. Serve them over rice!
This one is also pretty easy (not as much highlighting seasonal produce, but still yummy and easy):
Quinoa Sweet Potato Quesadillas
1 cup quinoa, washed/drained (use brown rice if you can’t find quinoa)
1 sweet potato/yam (diced)
1 onion, chopped
3 cloves garlic (I used more)
1 14 oz can of tomatoes (undrained)
1 can black beans, drained
1 can green chiles
2 tbs minced cilantro
spinach leaves
Reduced fat cheese
Whole wheat, low fat tortillas (I like La Tortilla Factory)
Salsa
Cook quinoa in 2 cups of water. When done, set aside. (Quinoa cooks like rice, 1 cup quinoa, 2 cups water, boil, reduce heat for about 15 minutes, fluff with fork)
While the quinoa is simmering, I cut up the sweet potatoes into small pieces (dice sized) and spray a cookie sheet with PAM. I bake the potatoes for around 20 minutes (shaking often) until they are soft and getting crispy. (if I don’t have time, I nuke them for 5 minutes!)
Saute onion, garlic. Stir in tomato (crushed, with juice), black beans, chiles, cilantro. Add quinoa, sweet potatoes. Season with salt and pepper (I added some red pepper flakes, because i like spicy). Add a couple of handfuls of spinach leaves. Stir and heat through (when spinach is wilted).
Put in tortillas, add some cheese so it sticks together, grill on both sides. Top with lots of salsa.
When making quesadillas, I either use the “2 small tortilla sandwich method” or the “1 big tortilla folded in half method”.