Monday, March 17, 2014

Stuffed Sweet Potatoes with White Beans & Greens

Serves 4  * Prep Time 20 minutes * Total Time 1 hr 20 minutes

4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons (can add other greens too like spinach)
Juice of 1/2 lemon
Salt and freshly ground black pepper

Preheat oven to 400°F.

Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.

Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.

In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Stir in the lemon juice, and season to taste with salt and pepper.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.

Recipe from the kitchn

Monday, March 10, 2014

Green Chili Chicken & Quinoa Stew

Yields 5 servings. Total time 30 minutes.
2 14 oz jars of diced tomatoes & chilis
1 rotisserie chicken, skinned, boned, shredded
2/3 cup uncooked quinoa
3 cups chicken broth
1 can navy beans, rinsed and drained
1 cup sweet corn

Optional Add-Ons For Serving
3 plum tomatoes, diced
1 small jalapeno, seeded (or not) and diced
1/3 cup chopped red onion
Juice from 1/2 lime
Handful of cilantro

In a saucepan, bring quinoa and 2 cups chicken broth to a boil. Cook approximately 15 minutes, until quinoa gets a little translucent. Once done, transfer to soup pot on stove.

While making quinoa, skin, bone and shred the chicken. Put the chicken in soup pot, along with diced tomatoes, remaining cup chicken broth, navy beans and sweet corn. Simmer until heated through.

Serve with any of the optional add-ons.

Notes: recipe is an adapted version from confections of a foodie.

Sunday, March 2, 2014

Chicken Stew with Butternut Squash + Quinoa

Serves 6  *  Picture & Recipe courtesy of Fearless Homemaker


  • 1 1/2 lb. butternut squash, peeled, seeded + chopped into 1/2-inch pieces
  • 3 cups chicken broth
  • the meat of 1 rotisserie chicken (about 3-4 cups), shredded (i used both white + dark meat)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 can (14 oz) petite diced tomatoes
  • 2/3 cup uncooked quinoa
  • 3/4 cup pitted + quartered kalamata olives (i omitted these because of an olive-hatin’ husband, but i’d recommend adding them in for additional flavor + color!)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup minced fresh flat-leaf parsley


  • Steam the butternut squash until barely tender, about 10 minutes. remove half of the squash pieces + set aside.
  • Steam the remaining squash until very tender, an additional 4 to 6 minutes. mash this squash with the back of a fork. set aside.
  • In a large saucepan set over medium heat, add the olive oil. add the onion + cook, stirring occasionally, until onion is starting to turn golden, 8 to 10 minutes. add the minced garlic + oregano – cook, stirring, for 1 additional minute.
  • Add the diced tomatoes, butternut squash pieces, mashed butternut squash, chicken broth, + quinoa. stir to combine. bring to a simmer, cover + cook until the quinoa turns translucent, about 15 minutes.
  • add the shredded chicken, kalamata olives, + salt + pepper. simmer, uncovered, until chicken is heated through + sauce has thickened to your liking. for me, this took about 10-15 more minutes. add more Salt/pepper if needed, to taste.
  • Garnish with the fresh parsley + serve.