Come on over and see what I've been up to!
And in case you're coming from there, and you've already SEEN what I've been up to, how about I share something else, just so you aren't bored to tears. . .
a recipe perhaps?
We've made this sweet potato chili a few times lately. I can't decide how I feel about it. I LIKE it - but I can't decide if it's better as a side dish, along with some grilled chicken, or quesadillas. . .or on it's own as a main dish. Either way, it's pretty tasty, super easy, and I generally have all the ingredients in the house.
Sweet Potato & Black Bean Chili, from Eatingwell.com
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely diced
- 1 small sweet potato, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon ground chipotle chile, (see Note)
- 1/8 teaspoon salt, or to taste
- 1 1/3 cups water
- 1 15-ounce can black beans, rinsed
- 1 cup canned diced tomatoes
- 2 teaspoons lime juice
- 2 tablespoons chopped fresh cilantro
Preparation
- Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.
- (I left out the cilantro and chipotle chile. And once I left out the lime juice too. And it was still good!)
Okay, there you have it. . . craftiness, and food. I leave you now in good conscience! Have a terrific day!
xoxo
1 comment:
Very pretty card Laura. Loved the way you used the leaf image! Neat idea. That recipe sounds yummy!
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