BREAKFAST SWEET POTATO TACOS

BREAKFAST SWEET POTATO TACOS

From MACHEESMO.COM seves 4

INGREDIENTS
8 corn tortillas                                                       (I always use flour tortillas)
1 sweet potato, peeled and shredded
1 red chili, seeded and chopped
1 tsp cumin seeds
2 tablespoons olive oil 
4 large eggs, scrambled
4 ounces pepper jack cheese, grated
1/2 cup sour cream
1 lime, juice only
Tomatillo salsa
Fresh cilantro
salt and pepper


INSTRUCTIONS
Grating the potato makes it perfect for a taco filling.  It also means that it will cook very quickly.  

Add the grated potato filling to a large skillet with a drizzle of oil, some diced red chili, and some cumin seeds.  I like to use the whole cumin seeds.  Just toss them in!

A pinch of salt and pepper isn't a bad idea either.

This will cook quickly...definitly under five minutes over medium heat.  Whatever you do, don't overcook it or it will turn to mush!

Meanwhile, you'll want to cook some eggs to make this really a breakfast taco.  I just scrambled up a few eggs and cooked them in a small skillet over medium heat until they were fluffy and just cooked. 

I try to pull the eggs when they are slightly undercooked because they will keep cooking once they are off the heat.  

While this stuff is cooking you can prep the other parts of the taco.  I just used some jarred tomatillo salsa and stirred some lime juice into sour cream as a quick drizzle-topping. 
Then lay out your tortillas and sprinkle on some cheese.  Bake these for a few minutes at 350 degrees to warm the tortillas and melt the cheese.

Then it's just a matter of building.

Pile on some sweet potato mix, some eggs, salsa, more cheese, a drizzle of the sour cream mixture, fresh cilantro, and a pinch of salt and pepper.  

Chow down.

I'm always looking for ways to slip more vegetables into my diet (particularly at breakfast).  I added some left over spinach and some black beans.  I can feel good about that!  Bonus: They are really filling and leave me satisfied for hours.  And they are very pretty to serve!

VEGETABLE-BARLEY POTPIES

VEGETABLE-BARLEY POTPIES

from MEATLESS COOKBOOK by Martha Stewart serves 4

Filled with a hearty mix of mushrooms, barley, and white beans, these potpies are just as satisfying as more traditional chicken versions.  Phyllo dough offers a quicker - and delectably flaky - alternative to a pate brisee top.

INGREDIENTS
2 tablespoons extra virgin olive oil, plus more for brushing
1 onion, finely diced

2 carrots, thinly sliced
4 ounces shiitake mushrooms, stemmed and thinly sliced
1/4 cup dry white wine
1 1/2 cups cooked pearl barley
2 cups cooked white beans, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
6 sheets frozen phyllo dough, preferably whole wheat, thawed
Sea salt, for sprinkling

INSTRUCTIONS
1. Heat olive oil in a large skillet over medium.  Saute onion, carrots and mushrooms until tender, stirring frequently, 6 to 8 minutes.  Add win; cook, stirring up browned bits, until almost all the wine has evaporated.
2. Combine barley and beans in a large pot. Whisk flour into stock and add to pot.  Bring to a boil and cook, stirring, until slightly thickened.  Remove from heat.  Stir in parsley and let cool slightly.  
3. Preheat oven to 425 degrees.  Using a 12-ounce ramekin as a guide, cut out 4 rounds from phyllo; keep covered with a damp paper towel.  Spoon barley mixture into 4 ramekins.  Brush each cut sheet with oil and place on top of filled ramekin.  Cut vents into tops.  Sprinkle with sea salt and reserved parsley.
4. Transfer to a rimmed baking sheet and bake until tops are golden and filling is bubbling, about 30 minutes.  Let cool slightly before serving.

This was fairly easy to make.  I have never worked with phyllo dough - but it was great!  I also added some veggies that I had left over - some asparagus and broccoli.  And I added some red pepper flakes - cause I like to spice things up! 

GRILLED SEA SCALLOPS WITH SPICY GINGER AIOLI

GRILLED SEA SCALLOPS WITH SPICY GINGER AIOLI

from Weight Watchers - 4 points value - 4 servings

Ingredients
2 Tbsp reduced-calorie mayonnaise
1 1/2 tsp sriracha chili sauce
1/2 tsp sesame oil
1/2 tsp fresh ginger root, minced
1/4 tsp minced garlic
1/4 tsp rice wine vinegar
1 pound uncooked scallops, sea variety, rinsed and dried
4 sprays cooking spray
1/4 tsp kosher salt
2 Tbsp fresh cilantro, minced
4 cups packaged coleslaw mix, shredded cabbage and carrots

Instructions
In a small bowl, combine mayonnaise, sriracha, oil, ginger, garlic and vinegar; set aside.

Off heat, coat a gas grill or grill pan with cooking spray; heat over high heat.  Coat both sides of scallops with cooking spray; season with salt.  Grill scallops until grill marks are evident and scallops are cooked through, about 2 to 3 minutes per side.  Serve scallops over slaw mix, topped with sauce and garnished with cilantro.  Yields about 3 1/2 ounces scallops, 1 cup slaw mix and about 2 1/4 teaspoons sauce per serving.  

Loved this dish!  I'm not too fond of cilantro, so I left it off, and doubled the garlic in the aioli, but other than that, made as is.  I've never cooked scallops before, and was surprised at how easy and quick it is!  Will definitely be adding this on a regular basis!
GRADE: A

CHICKPEA & SPINACH STEW

CHICKPEA & SPINACH STEW
from Weight Watchers - 6 points value - serves 6 - yields about 1 1/4 cups per serving

A hearty meatless meal.  Enjoy on its own or served over whole wheat couscous or brown rice. 

Ingredients 

Chickpea & Spinach Stew

2 tsp olive oil, extra virgin 
2 small uncooked onions, chopped 
1 tsp table salt, divided 
2 cloves medium garlic, minced                                   (I used jarred minced garlic) 
2 tsp ground cumin 
1 tsp ground ginger 
15 oz canned diced tomatoes, undrained 
45 oz canned chickpeas, rinsed and drained                (I used 2 15 oz cans of chickpeas) 
10 oz fresh spinach, baby leaves                                  (I used 16 oz fresh spinach) 
2 Tbsp water 
1 Tbsp fresh lemon juice 
1/4 cup cilantro, fresh & chopped (skipped) 

Instructions 
1. Heat oil in a large nonstick skillet, over medium-low heat. Add onion and 1/2 tsp salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin, and ginger; cook for one minute. Add tomatoes and their juice, and chickpeas; stir to combine and mash chickpeas slightly with a potato masher. 
2. Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once half-way through, abou 5-10 minutes. Stir in lemon juice, cilantro and remaining 1/2 tsp salt.

This is a truly delicious recipe and very easy and quick to put together.  I used two cans of chickpeas instead of three to make a smaller batch with no noticeable problem.  Satisfying and very healthy on a chilly autumn day.  I also added some cayenne pepper which added a little kick!

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SPAGHETTI SQUASH PRIMAVERA

SPAGHETTI SQUASH PRIMAVERA
from allrecipes.com - serves 6

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named.  In this recipe the "noodles" are tossed with vegetables and feta cheese.  You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Ingredients
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives                         (I skipped)
2 tablespoons chopped fresh basil

Directions
1. Preheat oven to 350 degrees.  Lightly grease a baking sheet.
2. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.  Remove squash from oven and set aside to cool enough to be easily handled.  
3. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender.  Add garlic; cook and stir until fragrant, 2 to 3 minutes.  Stir in tomatoes and cook until tomatoes are warmed through.
4. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.  Toss with the vegetables, feta cheese, olives, and basil.  Serve warm.

I really liked this new way to enjoy spaghetti squash.  I did do some things differently.  I microwaved the squash, both halves on a paper plate, skin side down for  5 minutes, and open side covered with a paper towel for 6 minutes, and it was done perfectly.  Using suggestions from others, I sautéed some red pepper with the onion.  Tossed it together and tried to save enough leftovers for the next day lunch. It was delicious!
GRADE: A