It is the perfect time of year to spend time in the kitchen isn’t it? I’ve been longing to bake some yummy breads but haven’t got around to it (yet!) I have been experimenting with some new veggie dishes though and thought I’d share a couple. Both are delicious but the salad is easily my new favorite recipe of 2013, it’s perfect in every way!!
Sweet Potato Salad (also known as the best salad I’ve ever made)
3 medium sweet potatoes, peeled and diced
1 ½ Tbs. light olive oil
½ tsp. salt
Toss together and spread in a single layer on a large baking sheet.
Bake at 400 F for 20 – 25 minutes, stirring two or three times, until the sweet potatoes are tender.
Drain on paper towel and allow to cool.
¾ C. fat free Italian dressing
1 Tbs. lemon juice
½ tsp. ground cumin
½ tsp. chili powder
¼ tsp. paprika
½ C. black beans
½ C. corn
1 small red onion, minced
¼ C. red bell pepper, chopped
Season with additional salt if needed. Eat right away or refrigerate for a couple of hours.
Curried Spinach and Veggies
1 c. fresh spinach
1/2 c. water
1/2 c. tomatoes, diced (fresh or canned, doesn’t matter)
1 small onion, finely chopped
1 canned green chile, finely chopped
1/4 to 1/2 tsp. mild curry powder
1/4 tsp. garlic powder
1/2 tsp. cumin powder
1/8 tsp. ground ginger
mozzarella cheese cubes
Sauté the onion, tomatoes, and green chile in the water until onion is soft and the water has mostly evaporated.
Add all spices and salt, drop in the spinach and stir until slightly wilted. Pour into serving bowl (you may wish to drain it, I never do but if you’re serving it on a plate you’ll want to) and top with mozz. cubes.
This serves 1 as a main dish and 2 as a side.