One recent afternoon, one of the doctors was eating green chile cheese fries in our conference room. (Yes, we healthcare providers treat ourselves, too.) They smelled so good! I had just put in my harvest box order the night before, and knew I was getting sweet potatoes this time. I wondered how they would work with green chile and cheese, so I decided to find out.
I prebaked the sweet potatoes a few minutes too long, so they were a little “black.” I’ve adjusted the baking time in the recipe, so hopefully it won’t happen again. Even with the burned parts, this was really good! They are a little healthier than regular cheese fries, since I didn’t fry the sweet potatoes. Sweet potatoes are a little healthier than white potaotes, too.
A couple of years ago, I participated in a program called the Full Plate Diet. Now called Full Plate Living, they emphasize eating a lot of fiber to maintain a healthy weight. They recently posted a couple of butternut squash soup recipes, and I decided to try their Lentil Chili this week. I used more squash than the recipe called for, so mine ended up to be more of a stew, but the flavor was amazing. (Great leftovers the next day, too.)
I’m calling this chile with an “e,” because instead of the spices she chose, I (of course) added green chile.
I was so excited when the folks over at Full Plate Living shared these soup recipes using butternut squash! While I can’t wait to try the chili, my choice for this recipe was the pureed Butternut Squash Soup. I decided to go spicy, though, and put in some of the green chile we got this week, too. This was a great soup to go with grilled meat and cheese sandwiches for a light weeknight meal. I even got a couple of quick “to dos” done while I was waiting for the squash to cook.
I love sweet potatoes! Roasted, fried, baked-it doesn’t matter. I found this Yummly recipe for sweet potato burritos, and decided to give it a try. What a southwest treat! I was amazed at how good they turned out.
Bake sweet potatoes at 400 degrees until very soft, about 45 minutes. Allow to cool. (I did this ahead.) Scoop the potato from the skin. Mash pulp.
Preheat oven to 350 degrees.
Heat oil in large skillet over medium heat. Saute onions and garlic until onions are translucent and garlic starts to brown. Add mashed sweet potato, beans, and chile. Heat through. Remove skillet from heat, stir in cilantro.
Divide cheese, then sweet potato mixture on the tortillas. Fold burrito style. Place seam side down in 13 X 9 baking dish. Bake at 350 degrees for 12 minutes.
Over the last few camping trips, I have been working on my Dutch oven cooking skills. Last weekend, I cooked a green chile stew in the Dutch oven. I’m not sure where I got this recipe, but it sure is good! I had made it once before, and we found it too spicy, so I cut back on the cumin this time. I warmed some tortillas over the fire to serve with the stew, and it was a perfect dinner.