Delectable Dinners

Stuffed Sweet Potatoes

Stuffed Sweet Potato

1 pound grass-fed beef

2 layers leek, chopped

1 cup quinoa, uncooked

1/2 onion, chopped

1 tbsp bacon grease

1 8-oz can tomato paste

1/2 cup water

Shredded mozzarella cheese

4 sweet potatoes

Bake the sweet potatoes whole with a fork stuck in the middle at 400 degrees F for 30 minutes or until soft. While the potatoes are baking, cook the quinoa in a small pot according to the packaging instructions (usually 1:2 quinoa:water, boil, then cook on low, covered, for 15 minutes). While quinoa and potatoes are both cooking, feel free to start the rest. Spoon bacon grease into a large skillet. Mix onion and leek, cooking for 5 minutes or until onions become soft and translucent. Mix beef into skillet and cook until no longer pink, usually less than 10 minutes. When meat mixture and quinoa are cooked, mix in a large bowl with tomato paste and water. When potatoes are done, let them cool enough to cut them in half lengthwise and spoon stuffing on top. Sprinkle with mozzarella cheese or whichever cheese you prefer!

Scallion Flatbread

DSC_0166Flatbread PizzaCoconut Scallion FlatbreadScallion Flatbread Dough

1 1/2 c bread flour

1/2 c coconut flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 c strained yogurt

1 c water + more if needed

1 tbsp grapeseed oil

2 stalks finely chopped scallions

1 tbsp bacon grease

Combine all ingredients together except bacon grease into a dough, adding more water if needed. The consistency should be elastic and smooth. Let sit for 1 hour. Divide the dough into 6-8 balls. Roll each ball flat about 1/4 inch thick. Spoon bacon grease into a skillet and cook each flat disc on low-medium heat about 1 minute on each side, or until each side is slightly browned.

For the pizzas, I made Black Bean Hummus:

Black Bean Hummus

Adapted from this recipe.

1 can black beans

1/2 cup tahini

3 garlic cloves

1/2 can jalapeno peppers

1 tsp soy sauce

2 tsp apple cider vinegar

1/2 tsp cayenne pepper

sprinkle pepper

Combine all ingredients into food processor and process until smooth!

Creamy White Wine Chicken

White Wine Chicken

1 Tablespoon olive oil

3 boneless, skinless chicken breasts

1/2 medium onion

2 cloves garlic

Handful, or more, cremini mushrooms, sliced

1 Cup dry white wine

1 Pint heavy cream

1/2 Quart chicken stock

Heat olive oil in a large skillet over medium-high heat. Brown the chicken. Remove the chicken and leave the drippings in the skillet. Cook the onion in the skillet for 2 minutes. Stir in garlic and cook for 2 minutes. Stir in mushrooms and cook for 2 minutes. Stir in wine and cream. Bring to a boil. Reduce heat to low and simmer. Stirring occasionally until the sauce is reduced, about 5 minutes. Stir in the stock and simmer until you have reached a thick consistency. Return the chicken to skillet and cover to cook through, about 20 minutes. If you want to thicken the sauce, cook uncovered for a bit longer until desired consistency.

The boyfriend loved this recipe! I need to make a double batch next time. If you want a vegetarian option you can always use the sauce and throw in tofu over quinoa. Yum!

Kale chips, Tomato vegetable stir fry, (Sweet) Mashed Potatoes

photo (2) - Copy

Kale chips:

2 bunches kale, washed, dried, cut in 1 in. pieces

1 sweet potato, optional

2 tbsp olive oil

ground pepper

Tomato Vegetable Stir Fry:

12 oz can tomato paste

1 bunch cut broccoli

1 bunch sliced radishes

1 diced onion

2 tbsp olive oil

(Sweet) Mashed Potatoes:

3 yellow potatoes

2 yams

Preheat oven to 300 degrees F. Wash and cut yam in 1/2 inch cubes. Pour kale and sweet potatoes into a large pan. Add some ground pepper (as much as you like) and pour 2 tablespoons of olive oil into pan. Massage mixture together with hands. Place in oven for about 20 minutes or until kale browns. If you like your sweet potato more cooked, you can put in the sweet potato first and add kale later.

Wash and place the potatoes and yams (put 3 instead of 2 yams if you are using one for the kale chips) into a large pot with water. Add enough water to cover all potatoes. Boil on high and then cook on low-medium heat until you can stick a fork easily into the potatoes. About 20 minutes. Drain water. Mash potatoes in a large bowl with a masher (or with a fork like I did).

Add oil to pan and place on stove and turn on medium heat. Pour in onion. Stir and cook for about 3 minutes. Add in broccoli. Cook for another 3 minutes. Add in radishes and tomato paste. Stir to mix and cover the pan for 10 minutes.

This was done on a Sunday in preparation for this next week’s dinners. All I have to do is add some fried eggs to the mix and I have a well-balanced meal! I haven’t been on top of my Sunday meal preparations lately am beginning to get my groove back. My boyfriend had just left for a backpacking trip in Peru and I didn’t know what to do with myself for the first hour. I turned to cooking when I couldn’t think. Because at least I am doing something while I am thinking about what I want to do! I feel more organized after I prepare meals or snacks for the week. It’s like doing chores and errands. After cooking I got into the organizing mood and did a load of laundry and got my stuff ready for work the next day. What great consequences cooking has for me!


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