I was looking for something new to make with sweet potatoes, and came upon many variations of soup/enchiladas/burritos made with sweet potatoes and black beans. By combining features of several other recipes, I came up with this one. It's delicious, cheap, and very filling.
The black beans and orange sweet potatoes make these look perfect for Halloween!
1 Tablespoon vegetable oil
1 onion, diced
4 cloves garlic, minced
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 pinch cayenne (or to taste)
2 teaspoons ground mustard-seed (or you could use 4 teaspoons of prepared mustard)
4 cups (2 cans) black beans, cooked and drained
1 cup warm water
2 Tablespoons soy sauce
4 cups cooked sweet potato, peeled and cut in 1" chunks (I baked 3 pounds)
One dozen 10" flour tortillas
8 oz shredded Cheddar cheese
salsa and sour cream for accompaniments
Preheat the oven to 350 degrees.
Saute the onion in the oil over medium heat until soft. Add the garlic, saute for a couple more minutes. Add the spices, saute for just one minute to get them to release their flavor. Now add the beans, and mash them all together with the onion and spices. Don't puree, just mash by hand with a potato masher or a wooden spoon -- you want some of them to still be whole. Add the sweet potato. Slowly stir in the water and the soy sauce, letting the sweet potato and beans meld into a slightly mashed, chunky whole. (If you're using prepared mustard instead of powdered, add that at this time, too.)
Divide the bean mixture between the tortillas, topping with shredded cheese, and fold up burrito-style. Place on an ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes.
Serve accompanied by salsa and sour cream. Careful, the filling will be Very Hot.
Yesterday I thought I'd make dal, to use up some lentils. That led to finding an Indian recipe to use the beautiful eggplants I'd picked up, too. And then we ended up with leftover corn after Labor Day, so I went looking for an Indian dish that would use that, too.
I combined two recipes for Bhutta Chaat -- "bhutta" is corn on the cob, and "chaat" is a generic term for any spicy snack (the word is related to "chutney"). I didn't have chaat masala or mango powder, but I did have black salt, which appears to be a key ingredient in chaat masala. I used powdered sumac for tartness. I don't know if it's an authentic taste, but it sure is good.
Woof liked it a lot, so I think this tart salad/relish will be made again:
Becky's Bhutta Chaat
5 ears corn on the cob, cooked
1 small onion, diced
1 tomato, diced
1 large mild chili pepper, diced (I used a pickled banana pepper)
4 sprigs cilantro, chopped (both leaves and stems)
2 sprigs mint, chopped (leaves only)
3 tablespoons lime juice
1/2 teaspoon black salt (has a nice smokey flavor)
1/2 teaspoon ground cumin
1 teaspoon powdered sumac
a good grinding of black pepper
a dash of powdered ginger
Note: I used leftover corn that had been steamed in the husk. You could boil or grill your corn instead. Or you could use frozen or canned sweetcorn kernels. Just throw in whatever you have.
In your mixing or serving bowl, whisk the lime juice, spices, and chopped herbs together.
Scrape the corn kernels off the cobs. Add the corn, diced pepper, onion, and tomato to the dressing. Mix thoroughly; chill until serving.
OMG this is SO GOOD. You can make it with saltines or soda crackers, instead of matzah -- just eliminate the salt. But, wow, I think it would be dangerous for me to make it because it is just so good that I would do nothing but make and eat this stuff All The Time.
Edited to add: IMPORTANT NOTE! My pesachdik cookie sheet is small. For a regular full-size cookie sheet, use a couple more matzas and DOUBLE the amounts of butter and brown sugar.
Crunchy Chocolatey Matza Candy
1/2 cup butter
1/2 cup brown sugar
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup chopped nuts
Preheat the oven to 375 F. Line a cookie sheet with parchment paper. Cover the parchment paper with matzas, pushed right up next to each other (break some if necessary to fill gaps).
Melt the butter and brown sugar over medium heat while stirring constantly with a wooden spoon. It should take 2 to 3 minutes for it to come to a boil. Let boil over medium heat, still stirring constantly, for 3 more minutes. It's very important to keep stirring so this won't burn! Stir in the salt. Pour gently and evenly over the matzas. Use the back of the wooden spoon to gently spread the hot toffee around to cover the entire surface of the matzas, but you don't need it to be exactly smooth.
Put it in the oven. Reduce oven heat to 350 F. Bake at 350 F for 10 minutes. The recipe I followed warned to keep an eye on this while cooking -- if one side seems to cook too fast, turn the cookie sheet, and if all of it seems about to burn then reduce the heat. But mine cooked up just perfectly in 10 minutes without any problems, so all these precautions might not be necessary.
Now comes the brilliant part! Remove the tray from the oven and immediately sprinkle chocolate chips evenly over the surface. Let sit for 1 minute. The chocolate will melt from the residual heat of the bubbling-toffee-crusted matzas. With the back of that wooden spoon, or with a rubber spatula, gently spread the melted chocolate evenly over the surface. Sprinkle with chopped nuts if you like nuts.
Let this cool a little, but not for too long -- about 10 minutes. You'll need to cut into 1" squares or break into uneven pieces while it is still warm. But after cutting, leave the whole thing on the cookie sheet until it is completely cool. If you have room in the freezer, it would be good to put the tray in the freezer now. If it's frozen, the chocolate doesn't melt on your hands when you break the pieces apart.
After you break the pieces apart, store them loosely piled in a closed container. Don't worry about how long they'll last, because they will not last very long. :-)