Friday, October 7, 2011

creamy yam and peas

This is what I made last night for dinner, and it was really tasty:

1 long yam, peeled and cut into bite-sized pieces
~1 c frozen peas
2-3 tbsp olive oil
half & half
parmesan cheese
half an onion, cut in strips
1 tbsp minced garlic

Heat olive oil in large skillet on medium high heat. Add garlic and onions. Once they are sizzling, add yam. While it's cooking, stir frequently and add spices. Cook for about 15 mins or so, and then add peas. Cook until the peas are no longer frozen, and add a generous splash of half and half, and parmesan cheese to taste. Reduce heat to medium low, and cook until the cream thickens.

I served this with a side of spinach and cheese ravioli, but it was great on it's own, and could also go on pasta.

For any vegans out there that find this recipe, it was tasty before the addition of the half & half, so you could serve it like that, or splash in some "motherless milk" and a little nutritional yeast, if you want to have that added creaminess.

Monday, October 3, 2011

Sorry for the lack of posting+enchiladas

Hi everyone,

Sorry for the lack of posts over the past several months, but I have been very busy with work and moving across the country. I promise to post a new recipe this week.

The only new thing I've cooked lately was cheese enchiladas. This was really easy.

mozzarella string cheese
small tortillas (either flour or corn will work, but they should be about as wide as a mozzarella stick is long)
2 cans of enchilada sauce
shredded cheddar cheese

1. Preheat oven to 350 degrees Fahrenheit. Unwrap the string cheese. Wrap each cheese stick in a tortilla, and place seam side down in a shallow baking dish. Repeat until pan is full, or you have sufficient enchiladas for everyone who will be eating.
2. Pour enchilada sauce over the enchiladas. Top with shredded cheddar cheese.
3. Bake in the oven for 15 minutes or until the cheese is melted.

These are tasty on their own, or topped with sauteed onions, peppers and summer squash. This would also go well with a Spanish rice. Enjoy!