Italian Sausage Pizza with Giardiniera

Before going in the oven add the chopped giardiniera as a topping

Once baked, the spicy vegetables add great zest to the pizza,

A few weeks ago, I ate dinner at Wolf Peach Restaurant with my daughter, while in Milwaukee, Wisconsin.  They have fantastic Wood-Fired pizza.  We ordered the Italian Sausage pizza.  Interestingly enough, besides the expected tomato,oregano, mozzarella, pecorino, and italian sausage, it also was topped with chopped Chicago-Style Giardiniera.  Chicago-Style means hot or spicy. 

Most people are familiar with the brand sold in grocery stores, Mezzetta, it has a red and yellow label.  Giardiniera is bell peppers, celery, carrot, cauliflower, and gherkins all pickled in vinegar.  The Chicago-Style, which is typically put on pizzas in Chicago, uses serrano peppers instead of bell peppers so it is nice and spicy.  

Trader Joe's has just started carrying a new product called Spicy Pickled Vegetables.  It is in the refrigerator section in a square plastic jar.  It is equal to the Chicago-Style Giardiniera.  So Save yourself a trip to multiple stores, because Trader Joe's has all the ingredients required for making this delicious pizza.  Don't forget to crack open a beer while you eat this, because it is spicy and the cold beer will do just the trick for cooling the heat.

As Always,

ENJOY!

INGREDIENTS- all from Trader Joe's

1 bag pizza dough (in the refrigerator section)

1 bag quattro formaggio shredded cheese

1 can marinara sauce

1 tsp. oregano

1 package of Sweet Italian Sausage

1 jar spicy pickled vegetables, drained

         Set dough out on counter for at least one hour to come to room temperature. While dough is resting, take casings off of three sausage links and cook in a pan, breaking up into small pieces as it cooks.   Roll out dough to fill a round or rectangular greased sheet pan.  Preheat oven to 500 degrees.  Use 1/2 the can of marinara sauce, and spread evenly over dough. Sprinkle with dried oregano. Spread 1/2 the bag of shredded cheese over the sauce.  Top with the cooked Italian sausage, and the chopped spicy vegetables.

      Bake in the preheated oven for 8-10 minutes or until crust is golden brown.  Remove pizza from its pan(very carefully) so the bottom does not get soggy, and cool slightly before cutting.

Sheet Tray Spatchcocked Chicken, Mushrooms and Kale

Tender, flavorful, and oh so delicious!

Lay lemon slices with herb sprigs on foil lined baking sheet.

Remove back bone from whole chicken(spatchcock),

flatten, rub with oil, salt and spices, place atop lemon slices.

Evenly spread mushroom mixture around the chicken to fill the sheet pan.

Five minutes before chicken is done, add the kale pieces on top of mushrooms, spread evenly.

This chicken dish turned out fabulous and was very easy to prepare.  If you can not find all the varieties of mushrooms listed, no worries, use a substitute.  I used oyster instead of trumpet and chantaral instead of hedgehog.  I found the maitake at Whole foods.  It is a large very beautiful multi-lobular mushroom.  Shiitake you can find most places.  

The porcini powder is dried porcini mushrooms that come in a cellophane pouch.  Grind them to a powder in a mini food processor.

As Always, 

ENJOY!

The Ultimate One Pan Meal, ready in 40 minutes.

Recipe courtesy of Tasting Table

INGREDIENTS

One 3½-to-4-pound chicken

2 lemons, cut into ½-inch slices

2 sage sprigs

2 rosemary sprigs

½ cup olive oil, divided

Kosher salt, to taste

1 tablespoon dried porcini powder

1 teaspoon cayenne pepper

3 cups (7 ounces) shiitake mushrooms, halved

2 cups (4 ounces) royal trumpet mushrooms, quartered

2½ cups (3½ ounces) maitake mushrooms, torn

1 cup (2 ounces) hedgehog mushrooms, halved

1 teaspoon lemon zest

4 garlic cloves, smashed

1 Fresno chile, thinly sliced into rings

2 cups (3 ounces) lacinato kale, roughly chopped

DIRECTIONS

1. Preheat the oven to 475° and line a baking sheet with tinfoil. On a cutting board, place the chicken breast-side down so that the backbone is facing up. Using a pair of kitchen shears, cut down along one side of the backbone through the ribs. Do the same thing to the other side of the backbone until the entire backbone is completely removed. Flip the chicken so that the skin side is facing up. Take the wing tips and tuck them under the wings. Using the palm of your hand, press firmly on the breasts to break the breastbone and flatten the chicken.

2. In the center of the prepared baking sheet, layer the lemon slices to make a platform to hold the chicken. Top the lemon with the sage and rosemary, followed by the chicken. Rub the chicken with 2 tablespoons of the olive oil and season with salt. Sprinkle the porcini powder and cayenne over the chicken and rub into the skin.

3. In a large bowl toss all the mushrooms with 4 tablespoons of the olive oil, the lemon zest, garlic and Fresno chile. Season with salt. Lay the mushroom mixture around the spatchcocked chicken and transfer the tray to the oven.

4. Cook until the chicken is golden brown and has reached an internal temperature of 165°, 25 to 30 minutes. Five minutes before the chicken is done cooking, toss the kale with the remaining 2 tablespoons of olive oil and season with salt. Scatter the kale over the mushrooms and continue to cook. Let the chicken rest for 5 minutes, then carve and serve.

Rhubarb-Fennel Gin Cocktail

Oh so yummy!  I love Gin, and this is a great refreshing drink with wonderful balance between sweet and sour. 

It takes advance preparation, since the vermouth is infused with the fennel, and a minimum of two days is required.  Also, the rhubarb mixture needs to be cooked and chilled.

For making the rhubarb curl, I tried 3 different implements.  I tried a mandolin, a vertical potato peeler and a horizontal potato peeler.  I found that with such a long vegetable the horizontal potato peeler works best.   Drop the curls into ice cold water to get the curl, crisp.

As Always, 

ENJOY!

recipe courtesy of Bon Appetit, April 2016

Ingredients

SERVINGS: MAKES 8

• ¼ fennel bulb, untrimmed, coarsely chopped
• 1 375-ml bottle dry vermouth (preferably Dolin)
• 1 large rhubarb stalk, thinly sliced, plus more, shaved, for serving
• ½ cup sugar
• ¾ cup fresh lemon juice
• ¾ cup gin (preferably Fords  
• 
  
• Preparation

• Combine fennel and vermouth in a glass container (save vermouth bottle). Cover and chill 2 days. Strain through a fine-mesh sieve back into bottle.

• Bring rhubarb, sugar, and ½ cup water to a gentle simmer in a small saucepan over medium heat and cook until mixture is pink and slightly syrupy, 14–16 minutes. Let cool, then transfer to a blender and purée until smooth (you should have about ½ cup rhubarb purée).

• Combine 12 oz. fennel-infused vermouth, rhubarb purée, lemon juice, gin, and 2 cups ice in a large pitcher. Stir until cold. Pour cocktail into ice-filled old-fashioned glasses and garnish with shaved rhubarb.

• Do Ahead: Vermouth can be infused and rhubarb purée can be made 1 week ahead; cover and chill separately.

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First Strawberries

How exciting!  The first red strawberries of the season, ready for picking.  I was not disappointed, they were delicious, sweet and juicy.

Now to just keep away the birds and the squirrels from my strawberry patch, so that I can enjoy the strawberries myself instead of sharing with critters!

Shakshuka

If you like savory breakfasts, and you enjoy dipping bread into a runny yolk, then you will really enjoy this Israeli breakfast special.  The sauce has a nice spice to it and the eggs are poached just perfectly from nesting in the warm sauce.  Topped with cheese and cilantro for the finishing touch!

As Always, 

ENJOY!

Recipe courtesy of Mimi Katani, Tasting Table

INGREDIENTS

2 plum tomatoes, peeled and divided

5 tablespoons olive oil, divided

½ yellow onion, peeled and halved

2 garlic cloves, roughly chopped

1 jalapeño—stemmed, seeded and roughly chopped

1 cinnamon stick

1 teaspoon cumin

One 28-ounce can whole San Marzano tomatoes, crushed by hand

Kosher salt, to taste

4 eggs

Cilantro leaves, for garnish

Pita, for serving

DIRECTIONS

1. Preheat the oven to broil. Halve 1 of the plum tomatoes and place on a baking sheet. Toss with 1 tablespoon of the olive oil and the onion. Roast, turning as needed, until lightly charred, 7 minutes for the tomato and 12 minutes for the onion.

2. Roughly chop the remaining plum tomato. In a 12-inch cast-iron skillet, heat the remaining ¼ cup of olive oil over medium-high heat. Add the garlic, jalapeño, cinnamon stick and cumin, and cook until fragrant, 1 to 2 minutes. Add the roasted vegetables, the chopped plum tomato and the canned tomatoes, and bring to a simmer. Cook until the tomatoes have broken down and the sauce has thickened, 20 to 25 minutes. Season with salt.

3. Make 4 wells in the sauce and crack 1 egg into each. Season each egg with salt, then cover the pan and continue to simmer until the eggs are just set but still have runny yolks, 3 to 4 minutes.

4. Garnish with cilantro leaves and serve with pita.

Crunchy Buttered Toast

Crunchy, buttered toast, warm and delicious!  When bread slices are in the toaster, the kitchen begins to have that heavenly aroma of baked bread.  

Toast is so comforting!  As a kid when you were sick, your mom made you toast.  When you need to mop up that last drop of runny egg yolk, you use toast.  To convey sweet homemade jam to our mouths, we use toast.  It is one of the fastest warm food you can prepare, and you can put just about anything on top of it.

A few years ago, my daughter was asked "What is your favorite food?"  her response, "Toast!"

This toast pictured is Salt Rising Bread.  I featured this bread in a post on 4/9/16. 

After a 12 hour sponging period, the milk cornmeal and sugar did not start bubbling.  Instead of throwing it out, I added 1 tsp. of yeast, and began on step 2 of the process.  The sponge did become bubbly and I could finish making the bread.

The result is a dense interior, that when toasted makes the best crunchy toast ever!

As Always, 

ENJOY!

Mafaldine with Peas and Mushrooms

What a super fun pasta to cook!  Mafaldine by the meter! I had to get my large stock pot out to cook this pasta, it is so long, it didn't even fit in the pot.  I had to slowly maneuver the pasta down into the pot as it softened.

  At Christmas time Trader Joe's is famous

for getting all kinds of unique seasonal items.  This pasta happened to be one of those items.  I saw it, bought it, but was not sure what sauce I would make to go with it. 

This week I pulled it out of the cupboard, and combined two sauce ideas into one.  This creation turned out fantastic.  Really delicious, and easy, without having a red sauce.

As Always, 

ENJOY!

INGREDIENTS

1 1/2 cup peas

 8ozs. cremini mushrooms

olive oil

1 Tbsp. lemon juice

1 Tbsp. chopped fresh basil

1/2 cup ricotta salata

2 Tbsp. butter

salt and pepper

1 package mafaldine pasta

       Bring a large stock pot of salted water to a boil.  Add pasta.  pasta takes 10-12 minutes to cook.  While the pasta is cooking, heat a saute pan on medium high.  Add olive oil, and sliced mushrooms.  as mushrooms begin to brown add the peas.  When the peas are turning bright green, add the butter, once melted and bubbling, add the lemon juice and salt and pepper.  

     Lower heat.  When pasta is done, reserve some of the pasta water.  Drain pasta and add to saute pan, toss with the peas and mushrooms.  Add the broken up ricotta salata and chopped basil.  Toss well.  Add some of the reserved pasta water if the pasta seems dry, it will help create more of a sauce. Serve.

Multi-grain Nut and Fruit Bread

This hearty bread is amazing for breakfast.  Toasted and warm with butter, or add some soft cheese and jam!  Be fancy and slice very thin and toast until very crispy and serve as a cracker alongside some delicious cheese and  wine!

I featured this bread in a post on 10/29/15, but here I used a different selection of nuts and dried fruit.

Plus a combination of interesting flours, still equaling the recipe portions.

I used almond, hazelnuts and pecans equaling 1 1/2 cups

I used dried cranberries, dates, and golden raisins equaling 1 1/2 cups

and a combination of flours, barley, rye, buckwheat and wheat.

There are many ways you can adjust this recipe to your own liking, so run to the kitchen and get started!

As Always,

ENJOY!

Rhubarb Galletes with Hazelnut Frangipane

Last year I searched high and low for Rhubarb.  This recipe came out in the May issue

of Bon Appetit, and I really wanted to try it, but there was no rhubarb to be found in the stores.

I prepared instead Plum Galletes as seen in the post of 6/16/15.

I have waited 10 months for Rhubarb to be back in season, and I am so happy to have been able to test this recipe.  They are delicious!  

As Always, 

ENJOY!

Ingredients

SERVINGS: MAKES 8

Galette Dough

• 2¾ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1¾ teaspoons kosher salt
• 1¼ cups (2½ sticks) chilled unsalted butter, cut into pieces

Filling And Assembly

• ¾ cup raw skin-on hazelnuts
• ⅓ cup plus ¼ cup granulated sugar
• 4 tablespoons (½ stick) unsalted butter, room temperature
• 2 tablespoons buckwheat flour
• ½ teaspoon rye whiskey or vanilla extract
• ¼ teaspoon kosher salt
• 2 large eggs
• 1½ pounds rhubarb, halved lengthwise, cut into 2½-inch pieces
• 1 tablespoon finely grated orange zest
• 3 tablespoons fresh orange juice
• All-purpose flour (for surface)
• ½ cup demerara sugar
• 1 tablespoon aniseed
• 
  

Preparation

Galette Dough

• Pulse flour, granulated sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
• Transfer mixture to a large bowl; drizzle ⅓ cup ice water over. Gently mix with your hands until a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour. Divide dough into 2 pieces and flatten each into about a 1"-thick disk. Wrap in plastic wrap; chill at least 1 hour.
• Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze 1 month.

Filling And Assembly

• Preheat oven to 350°. Process hazelnuts and ⅓ cup granulated sugar in a food processor to a fine paste, about 3 minutes. Add butter, buckwheat flour, rye, salt, and 1 egg and pulse until smooth; set frangipane aside.
• Toss rhubarb, orange zest and juice, and remaining ¼ cup granulated sugar in a medium bowl. Let sit, tossing occasionally, 10 minutes.
• • Whisk remaining egg in a bowl with 1 tsp. water. Divide each disk of dough into 4 pieces. Roll out a piece of dough on a lightly floured surface to make a 5" round. Spread with about 1 ½ Tbsp. reserved frangipane, leaving a 1" border. Brush border with egg wash. Top frangipane with some rhubarb; fold edges of dough up and over rhubarb, overlapping slightly. Brush dough with egg wash. Repeat process to make 7 more galettes. Transfer to parchment-lined baking sheets.
  • Sprinkle galettes with demerara sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, 30–40 minutes. Let cool on a wire rack.
  • Do Ahead: Galettes can be baked 3 days ahead; store tightly wrapped at room temperature.

Maple Glazed Carrots

This side dish is one of the quickest and easiest dishes to put together!

The ingredients are probably all staple pantry items, and everyone has carrots tucked away in the refrigerator for soups and salads, so you can pull this together in no time flat!

The flavors are complimentary to any meat you might prepare!

As Always, 

ENJOY!

Drizzle 3 tablespoons of olive oil in the bottom of a large sauté pan. Toss in 2 bunches of carrots, tops trimmed and cut on the bias into 3-inch pieces. Coat in olive oil then season with salt and pepper to taste. Add 2 tablespoons of unsalted butter to the pan and melt, tossing the carrots until well coated. Add 1 tablespoon of whole-grain mustard, ¼ cup of maple syrup and 3 tablespoons of red wine vinegar, stirring to coat. Continue to sauté for another 8 to 10 minutes or until the carrots are slightly tender but still crunchy and the sauce has thickened to a glaze. Remove the carrots from the heat and sprinkle chopped fresh mint over top.

Wolf Peach Restaurant

Wolf Peach is a newly opened restaurant in the Brewer's Hill neighborhood of Milwaukee.  It's name coming from the archaic European word for tomato. Tomatoes being used in many dishes inspired by Chef  Daniel Jacobs.

This grilled Sea Bass served with a fennel and cherry tomato confit topped with a lemon olive tapenade is a delicious example.

Creamed kale bruschetta with grilled sun chokes and garlic.

Locally sourced wild mushrooms served with butternut thyme sauce and maple oats topped with a slow poached egg.

     The European-style dishes and small plates served at Wolf Peach are unique and creatively inspired. I am looking forward to another visit to try more items on the menu!

As Always,

ENJOY!

Frittata with Asparagus, Tomato and Fontina Cheese

In the springtime, why not change up your morning breakfast routine.  

This delicious frittata helps capture some of that spring garden goodness!

I prepared this in an 8 inch cast iron skillet with half the recipe.  I like to flip the frittata to cook both sides, but you can very easily slide it under the broiler as well.

Cut the frittata into wedges and serve between some crusty Italian bread for a breakfast sandwich.

As Always,

ENJOY!

Recipe adapted from Giada - Every Day Italian

• 12 Ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
• 1 tomato, seeded and diced
• 3 Ounces Fontina cheese, diced
• 6 large eggs
• 2 Tablespoons whipping cream
• ½ Teaspoon salt, plus a pinch
• ¼ Teaspoon freshly ground black pepper
• 1 Tablespoon butter
• 1 Tablespoon olive oil

1. Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet, and slide the frittata onto a plate. Serve and enjoy!

Salt Rising Bread

This is an early pioneer recipe.  It is made without yeast.  A cornmeal mash is left to ferment overnight in a warm place.  This creates the leavening in the bread. 

The name of the bread seems odd, since it really does not use much salt, but it is thought that the mash was left in a bowl, seated in warm salt to keep it warm through the night.

The texture is very dense, and in my opinion makes some of the best toast and definitely amazing grilled cheese sandwiches!

As Always, 

ENJOY!

4 Tbs. cornmeal

2 Tbs. sugar

1 1/2 tsp. salt

1 cup milk

1 cup warm potato water

2 Tbs. lard(shortening) melted

5 1/4 cups flour, sifted

  The afternoon before baking, scald milk, add one half of sugar and salt, stir in meal using a bowl.  Place in a pan of warm water, cover, let stand in a warm place overnight.   Next morning stir in warm water, sugar, shortening and 2 cups of flour.  Beat well.  Place in pan of warm water, cover and let rise.  Turn in to warm mixing bowl, slowly stir in remaining flour to make a stiff dough.  Knead 10 minutes.  Place in greased bread pans.  Brush with melted butter.  Cover, let rise in warm place to 2 1/2 times its size.  Bake in 375 degree F. oven 10 minutes, reduce heat to 350 degrees F., and bake about 25 minutes.

Focaccia

Focaccia is always great for a snack, but I love it with a salad or soup, or made into a sandwich.

The dough can be put into a large sheet pan and cut into squares.  I like to divide it into 4 - 8inch cake rounds and cut it into wedges.

This dough is topped with chopped garlic, and chopped rosemary mixed together with olive oil and a bit of salt, then it is brushed over the risen dough just before putting in the oven.  

Be creative and top your focaccia with tomato and basil, or fennel and black pepper and orange zest, or pine nuts and romano cheese or oregano and red pepper flakes, any combination that suits you!

As Always, 

ENJOY!

2 1/4 cups flour

1 Tbs. shortening

1 pkg. yeast

1/2 tsp salt

1 cup warm water

2-3 Tbs. mashed potato

     Cut a small red potato into quarters and boil until soft.  Save the warm water.  While the potato is boiling, combine in a large bowl, the flour and salt.  Add the shortening, and with your fingers, break it into the flour mixture.  

     Peel the cooked potato and break it into the flour mixture.  measure out 1 cup of the warm potato water and add the yeast to it.  Wait a minute or two for it to dissolve, and then add it to the flour mixture.  Mix until a soft dough forms.  Knead for a few minutes until the dough is smooth. Place in a large covered bowl until double in size.  Divide the dough into 4 parts and pat into the greased cake pans.  Let rise again.  Add toppings.  Bake at 375 for 20-25 minutes or until golden brown.

Avgolemono - Greek Style Chicken Soup

Everyone loves chicken soup! It is one of those soups we always go to especially when we don't feel well.  It is so comforting and simple. 

This Greek version of chicken soup is also very comforting.  Its simple ingredients make it quick to put together, and of course it can always be elevated to something more hearty if you like.  Simply adding some vegetables and chunks of chicken will do the trick.

I hope you will give it a try!

As Always,

ENJOY!

INGREDIENTS

4 cups chicken broth

1/4 cup rice(or 1 cup cooked rice)

2 eggs

1/4 cup lemon juice

salt and pepper

1/2 chicken breast cut into bite sized pieces-optional 

    If using chicken, add the bite size chunks to a large pot and cook until no longer pink.  Add chicken broth to the pot and heat through. Add the rice.  Cook until tender, if using cooked rice, heat through.     In a separate bowl, beat the eggs.  Add the lemon juice and mix to combine. Slowly add 1/2 cup of the hot broth to the raw eggs, constantly stirring, this will temper the egg mixture.  Then slowly add the egg mixture to the pot of hot broth, constantly stirring.

    Season with salt and pepper to taste.  Add a bit of parsley for garnish if desired.

Orecchiette with Greens and Sausage

Orecchiette is one of my favorite shapes of pasta.  I love the density of the shape when you bite into it. I highly recommend using De Cecco brand.  It really keeps its shape and bite when cooked.  You want this to be al dente, and not floppy.  I have tried other brands, but I consider De Cecco to be a superior product.

Many people would tell you that macaroni and cheese is a comfort food to them.  For me, it is this pasta dish.  It is warm, satisfying, and has all the flavors I love, plus if served in a bowl you can add a bit of chicken broth and spoon all the goodness right into your mouth!

Traditionally this dish is made with Italian sausage.  I prefer the convenience of the precooked Andouille sausage and I love the extra spicy heat it imparts to each spoonful of pasta.  Also, broccoli raab is used in traditional preparation of this dish, but It can be hard to find.  So, I think kale or southern greens make a perfectly good substitute.

As Always,

ENJOY!

INGREDIENTS

1 lb. box of De Cecco Orecchiette pasta

10-12 oz. chopped kale or southern greens

12 oz package of smoked Andouille chicken sausage(Trader Joe's)

1 - 1 1/2 cups fresh bread crumbs

2 cloves of garlic

2-3 Tbs. olive oil

1/4 tsp. red pepper flakes

salt to taste

shaved pecorino romano cheese

chicken broth-optional

   Fill a large stock pot 3/4 full of water, add 2 tsp. of kosher salt.  Bring up to a boil on high heat.  While waiting for the water to boil, Add olive oil to a large skillet.  Add chopped garlic and the fresh bread crumbs.  Cook on medium heat just until the bread begins to toast. Add pepper flakes and salt, stir, and then push bread crumbs to the perimeter of the pan.  In the center of the pan add your diced sausage pieces.  Cook until heated through.  Turn off skillet.

   In the large pot of boiling water add the orecchiette pasta, stir for 1 min.  Then add chopped greens.  Do not stir, just gently push the greens into the boiling water as they soften. The pasta remains on the bottom of the pot and the greens float and cook on the top.  Cook for 10-12 minutes or until pasta is al dente. Turn off heat.  With a glass pyrex measuring cup, scoop out 1 cup of the cooking liquid, and reserve for later use. 

  Drain the cooked pasta and greens in a colander.  Put the pasta and greens in a large serving dish or pasta dish.  Add over the top of the pasta, the prepared bread crumb and sausage mixture.  Slowly drizzle over the pasta dish 1/2 cup of the reserved pasta water.  This dampens the seasoned bread crumbs and helps them to stick to and coat the pasta.  Stir well to combine the mixture.  

  If serving in a bowl,  fill each bowl with pasta and pour over 1/2 cup hot chicken broth, then top with shaved cheese.  Serve hot.

Sweet Potato and Black Bean Tacos

Super healthy and SO Delicious! A great way to go meatless and have a very satisfying meal.  It is quick and easy to prepare.  Instead of cubing my sweet potato, I cut them into thin matchstick pieces. Thank you to my friend Katie for sharing this recipe with me! As Always,  ENJOY!

INGREDIENTS

• 2 large sweet potatoes, cut into long this slices
• ¼ cup unrefined coconut oil 
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• 3 ½ cups of cooked black beans, or 2 cans black beans, drained and rinsed
• lime juice
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 6 corn tortillas or tortillas of your choice
• accompaniments: sliced avocado, fresh cilantro, hot sauce or salsa, shredded Jack cheese or crumbled Cotija cheese, fried egg, julienned radishes

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Scrub, peel, and slice the potatoes
3.  Melt coconut oil and combine with salt,  garlic powder, paprika, and chili powder. 
4. Toss the potatoes with oil-spice mixture.
5. Place on a parchment-lined baking sheet and roast for 25-30 minutes, until tender and crispy.
6. Meanwhile, place drained black beans into a saucepan. Combine with cumin, salt, and lime juice. Heat through.
7. Warm tortillas on both sides on a griddle or skillet over medium heat, until pliable, about 1 minute total. Keep warmed tortillas in a thin kitchen towel.
8. Serve potatoes and black beans with warmed tortillas and desired accompaniments.

Recipe adapted from "Kitchen Matters and Recipes", Pam Salzman

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