Fajita Baked Yams

I've stopped myself about ten times now from sharing this recipe with you. Why? It's a silly reason and I'm sure you'll laugh. It's because I worry that it's too simple.

I'm all about easy and quick recipes, but this one just seems overly simple. I finally decided to get over myself and just share it with you already because it's a great example of a meal that I eat. And, quite often I might add.

There are recipes that are great for company.  There are recipes that are great for showing off fancy culinary techniques. Then there are recipes that just taste good, are easy to make, and make a fabulous meal.  This is the latter. And I'm going to keep telling myself that just because a recipe is simple doesn't mean it's any less tasty.

This recipe includes baked yams, sautéed fajita veggies, and some spiced black beans.  For an easy weeknight dinner, roast the yams and make the black beans ahead of time. Then, come dinnertime, simply saute up your fajita veggies, reheat your potato, and top it with some black beans. This recipe is incredibly flexible so feel free to add in any leftovers from your fridge that need to be used up. And, it is mighty fine with topped with some fresh avocado slices! 

Fajita Baked Yams
Serves 4

4 medium-large yams
1 tablespoon olive oil
2 green bell peppers, seeded and sliced
1 red onion, sliced


Preheat oven to 400 degrees F. Scrub yams and place in a baking dish (you can line it with foil to make cleaning easier). Bake about 45 minutes - 1 hour, or until yams are tender.

Add olive oil to a pan over medium-low heat. Add the bell pepper and onions and saute 5 - 7 minutes, until tender-crisp.

Simple Black Beans

Serves 4

1 tablespoons olive oil

1 yellow onion, diced

3 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons smoked paprika
pinch of chile powder

4 cups cooked black beans

1 cup vegetable broth

2 bay leaves

freshly ground salt and pepper to taste
Red pepper flakes

Add the olive oil to a pot over medium heat.  Saute the onion for 5 minutes, or until translucent.  Add the garlic, cumin, paprika, and chile powder and saute for an additional minute. Add the black beans, vegetable broth, and bay leaves. Simmer for about 20 minutes, until beans are soft, and add salt and pepper to taste.

Remove the bay leaves and serve beans atop baked yams. Garnish with red pepper flakes, if desired. 

Stuffed Peppers with Tomatillo Salsa Verde

I don't know if you are already familiar with Cheryl Richardson, but she is an amazing life coach and author.  I've mentioned her book, The Art of Extreme Self-Care, in this blog before and not a week goes by that I don't pull it off my shelf for a quick refresher.  If you visit her website you can also sign up for her weekly newsletters.  

I've been working on simplifying my life since I moved.  I figured it was a great time to make a fresh start and really prioritize the things that are important to me.  Each morning I've started my day by making my "Absolute Yes" and "Absolute No" list.  These are Cheryl's terms for things that matter to you - ones that are worth devoting your time and energy - and things that aren't. 

My "Absolute Yes" list includes my body, my family, my home, good energy and happiness, good food, and the well-being of those around me.  My "Absolute No" list is pretty simple at the moment: wasting energy on things that don't matter and being inauthentic. In Cheryl's newsletter this week, with it being 10/10/10, she shared her lists of ten things to say yes to and ten things to say no to. I hope this inspires you to create your own lists and discover what is important to you in your life. 

Ten things to say yes to:

1. Green vegetables.
2. People who make you laugh.
3. A goal or dream that won't go away.
4. Being in nature and getting fresh air.
5. Sitting in sunlight.
6. Spontaneous hugs.
7. An invitation that feels exciting and scary at the same time.
8. More rest than you think you need.
9. Moving your body.
10. An open door that feels like an act of grace.

Ten things to say no to:

1. Rushing.
2. Conversations with people who constantly drain your energy.
3. Negative thoughts.
4. The inner critic who tells you to play it safe.
5. Pushing yourself to do more when you feel tired.
6. Unhealthy guilt or shame.
7. A request that immediately causes you stress.
8. Second helpings when you feel full.
9. More work when you already have a full plate.
10. Living life from the neck up.

Regardless of what is on your lists, I certainly hope that stuffed peppers fall under "Absolute Yes."  I have found that stuffed peppers are one of those things that people either love or despise.  It all depends on how they are cooked.  

I first had stuffed peppers in my college dorm - smothered with marinara and melted cheese.  It was love at first bite.  The only thing I didn't love about it was the way it fell apart as soon as you cut into it.  Oh well, tis the downfall of the stuffed pepper.

I've made stuffed peppers with different recipes over the years.  I personally like to cut the peppers in half, rather than simply removing the tops.  You can cut yours however you wish.  

Even though it's fun to cover something in tomato sauce, I decided to make a sauce-less version and go all out on the salsa instead.  Since I used bell peppers and poblanos (which have a bit more heat), I made the salsas very mild.  You can always add in some jalapeno to spice things up a bit if you wish.  I also broiled the peppers before stuffing them instead of baking the entire stuffed pepper. As long as this recipe doesn't end up on your "Absolute No" list, I'll be happy.   

 

Tomatillo Salsa Verde

Makes about 3 cups.

Ingredients:
1 lb tomatillos
1/4 tsp agave nectar
2 Tbsp fresh lime juice
1/2 cup cilantro leaves
1/2 cup chopped onion
salt to taste
2 long green peppers, stemmed, seeded, and chopped 

Preparation:
Remove the paper husks from your tomatillos and rinse well.  Cut them in half and place them cut side down on a foil-lined baking sheet.  Place under a broiler for 7 minutes, until the skin is lightly blackened.

When they have cooled, add tomatillos and remaining ingredients to a food processor and pulse until all ingredients are well mixed. Place in refrigerator to cool until ready to serve.

Red Salsa

Makes about 2 cups.

Ingredients:
2 roma tomatoes
2 red sweet peppers
1 cup cherry tomoatoes
1/2 cup cilantro
1/2 red onion
1/4 tsp red chili pepper
2 cloves garlic
salt and pepper to taste 

Preparation:
Wash your tomatoes and sweet peppers.  Cut them in half and place them cut side down on a foil-lined baking sheet.  Place under a broiler for 7 minutes, until the skin is lightly blackened.

When they have cooled, add tomatoes, peppers and remaining ingredients to a food processor and pulse until all ingredients are well mixed. Place in refrigerator to cool until ready to serve. 

Stuffed Peppers 

Ingredients:
4 peppers of your choice (I used bell peppers and poblanos)
1/2 red onion, diced
2 garlic cloves, minced
1/2 cup corn kernels
1 cup cooked quinoa
1 cup cooked black beans
olive oil
1/2 tsp cumin
1/2 tsp smoked paprika
red chili pepper to taste
cayenne pepper to taste
salt and pepper to taste 

To Broil Peppers:
Set your oven to broil.  Cut peppers in half and remove the seeds.  Toss peppers with a little olive oil, salt, and pepper. Place them cut side down on a baking sheet in a single layer. Leave them in the oven for about 10-15 minutes or until the skins are browned. You want them to have a little color, but not be falling apart. 

Prepare Filling:
Add olive oil to a pan over medium-high heat.  Saute onions and garlic for 5 minutes.  Add the quinoa, corn, and black beans and saute for about 5 minutes, until thoroughly heated.  Add the cumin, paprika, red chili pepper, cayenne pepper, and salt and pepper to taste. 

Assemble Peppers:
When your peppers are ready, stuff each one with the quinoa filling and top with salsa of your choice.