Sweet Potato Avocado Wraps

Pin It I have made two delicious bacon meals in the past 4 days (it's not me, it's the bacon). TWO.  I maybe eat bacon once every three months.  However, when I ate it on Friday... it was so good, I had to have it.  So I made it again.. on Monday.

Please put away your judging eyes.  It is bacon, people.  I couldn't help myself. 

The sad part is, the food was so tasty, but the pics... were not.  So, I decided it is about time I try learn a thing or two about food photography (and photography in general).  I took the first step and I picked up this book from Pinch of Yum, a great food blog.  I am on page 11 and have learned more about my camera in the first 5 minutes of reading that I have since we bought it (which has been over a year and a half).  I had no idea it was so complicated.  I was always an auto pilot (tulip mode) kinda gal... but it is time to take control.  There are things that need to be adjusted.  Lots of things.  An overwhelming number of things.  This. is. going. to. take. practice.  Do I have the patience?  We'll see.  On the bright side: it can't get any worse can it?  But, now that I told you this, I have you all (yes, all five of you who will read this post) to hold me accountable.  I thought about deleting the entire paragraph above, but decided against it.  No regrets, right? 

So, with tonight's practice round I made Sweet Potato Avocado Wraps, they have the makings of a wrap, without a wrapper (when I say "wrapper" what I mean is a person who is capable of wrapping a wrap - I am not), so I displayed them and ate them like tacos.  I am not sad about it. 

On the way home from work I told Paul we were having Sweet Potato Avocado Wraps for dinner.  It took a minute for him to respond.  When he did, he asked "Does that really go together?"  Having no idea myself, I went with my gut and said "Of course, it does!" confidently.  Confidently being the operative word.  If you say anything with confidence, people will believe you.  People, maybe, but your husband is another story.  

After his first bite, he was already taking back his words.  He then continued with... "Do we love Sweet Potatoes?"

My response: "Yes, I think we do."

What's not to love?  Sweet and Savory Oven Roasted Sweet Potatoes (seasoned with brown sugar, chili powder, cayenne pepper and a pinch of salt)......

......Layered on top of spicy seasoned Greek Yogurt and topped with crispy Romaine, juicy Tomatoes and smooth Avocados.

Easy as Sweet Potato Pie, not that I have ever made Sweet Potato pie.  It's probably not even easy, but trust me, these are.  Easy and delicious and guilt free!  The perfect light and healthy dinner for getting your summer beach bod ready.  Speaking of beach... I will be there in T minus 11 days!

Sweet Potato Avocado Wraps

Ingredients:
2 medium sweet potatoes, peeled and cut into 3/4 to 1 inch cubes
1 T brown sugar
1 t chili powder
1/4 t cayenne pepper (more or less, depending on how much spice you want in your life)
salt
1 1/2 T Olive Oil
1 avocado, diced
1-2 tomatoes, diced
bunch of chopped romaine
4 small whole wheat tortillas (taco style) or 2 large whole wheat tortillas (wrap style)

Sauce:
1 container (single serving size) Greek Yogurt (preferably low or no fat)
1 t chili powder
1/4 t cayenne pepper (adjust to taste, start with less and add more)
dash of garlic powder

Directions:
Preheat oven to 400 F (205 C).  Combine spices in a ziploc bag or container with seal, add sweet potatoes and olive oil.  Shake and mix.  Spray a baking sheet with non-stick spray.  Spread sweet potatoes out evenly.  Bake for 40-50 minutes, flipping every 10 minutes.

Combine sauce ingredients and mix.

Warm tortillas in oven or microwave.  Layer on a spoonful of Greek Yogurt sauce, sweet potatoes, lettuce, tomatoes, and vegetables.  Wrap up or serve like tacos.

Bon Appétit!

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Quinoa Patty Cakes

Pin It Little Debbie Little Debbie, these Quinoa Patty Cakes are damn good!  I have to admit I was more than a little skeptical when I came across this recipe, but my girl Martha knows what up.

 Look at those little patty cakes, full of wholesome goodness.  Here's the deets:

Cook quinoa (I did mine the night before to save some time), chop carrots, onions, garlic and shred a little chez.  If I were you, I would use a little extra onion and garlic (originally I was planning on making only 3/4 of the recipe, but then realized I had more quinoa than I knew what to do with).

Start by mixing the quinoa with whisked eggs and salt and pepper, then toss in the rest of the ingredients.  I threw in some red pepper flakes for a wee bit of kick!

Mix it up and let sit for about 10 minutes before making yo' patties.

Then make yo' patties.  Roll them in a ball, smoosh them together a bit, then gently shape them into patty cakes, about 10-12 of them.

Heat up a skillet (to medium) with a little olive oil and throw these cakes on.  Let brown for 7-10 minutes.  Crank the heat a bit more if you need to!

Once nice and toasty brown, flip and let the other side brown for about 5 minutes.  Cook your cakes in batches.

Taste tester was more than a little in love with these Patty Cakes.  He has requested extras to eat cold for snacks... that I am not so sure about.  Hot and Crispy is how I prefer them (but, I have yet to try them cold).  I'll keep you updated.  Would make a great Memorial Day BBQ side dish!  Or a Vegetarian Burger replacement?   

Quinoa Patty Cakes 
Adapted from Whole Living Martha Stewart 

Ingredients:
2 1/2 cups cooked quinoa
4 large eggs, beaten
1/2 tsp salt
Cracked pepper
1 medium carrot peeled and finely chopped
2-3 cloves garlic, minced
1/3 cup freshly grated Pecorino Romano (Or any cheese, you may want to add a bit more if you use another)
1/2 cup chopped scallions ( I only used about 1/3, but I think more would have been better!)
1 cup bread crumbs
Red chili flakes to taste (I used about 1/2 tsp)

Sour Cream and Cilantro for garnish

Directions:

Combine quinoa with whisked eggs.  Add salt and pepper.  Add carrot, garlic, scallions, cheese, bread crumbs and red chili flakes.  Mix.  Let sit for about 10 minutes.  Form 10-12 patties with the mixture by rolling and forming patty cake shape with your hands.  Heat a skillet with a little olive oil to medium heat.  Throw on your patties.  Let cook for about 7-10 minutes until browned.  Flip and cook other side an additional 5-6 minutes.

Suggestions:
Serve with Sour Cream and Cilantro and a side salad.  Eat leftovers cold as a snack (Taste tester's recommendation, not mine). If you try it let me know, I would like a second opinion.  Not that I don't trust the taste tester, I just don't really trust the taste tester. 

Side Note: When quinoa gets very hot it will pop a little, so be careful when frying the patties if parts of the quinoa break off a little.  I had more than a little quinoa popping around!

Bon Appétit!

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Portabella Fajitas

Pin It We are always trying new vegetarian recipes to get more bang for our buck while grocery shopping. Big juicy portabellas are an excellent replacement for meat because of their meat like texture and also have 5g of protein in one cup. We will definitely be incorporating portabellas in our cooking in the future.. yum.  These Portabella Fajitas adapted from Hungry Girl on the Food Network were so good and not to mention, good for you!

Chop 2 small red peppers, 1 yellow pepper, 1 medium onion and 2 portabella caps.  Dice two cloves garlic.

 Heat a large saucepan with a tablespoon of oil and sautee the peppers, onion and garlic for about two minutes.

Add the mushrooms and spices.  Mix.  Cook until mushrooms, peppers and onions are softened.  Squeeze the juice of half of a lime over the portabella mixture.

Portabella Fajitas
adapted from Hungry Girl on the Food Network

Ingredients:

2 Portabella Mushrooms, stems removed
2 small red bell peppers
1 small yellow pepper
1 medium onion
2 cloves garlic, minced
1 tbs olive oil
1/4 tsp. salt
1/8 tsp. chili powder, or more to taste
1/8 tsp. ground cumin
Cracked Pepper
1/2 of a lime

For Serving:

Warmed Torillas Sliced Avocado
Shredded Cheese
1 recipe Pico De Gallo as follows
Dallop of Greek Yogurt

Directions:

Slice Peppers, Mushrooms and onions.  Mince two cloves garlic.  Heat a large saucepan with one tablespoon of olive oil to medium heat.  Sautee peppers, onions and garlic for two minutes.  Add Portabellas and chili powder, cumin, salt and pepper.  Cook until peppers and mushrooms are softened.  Squeeze the juice of half of a lime and mix.

Serve over warmed tortillas and top with sliced avocado, shredded cheese, Greek Yogurt and Pico de Gallo.

Pico De Gallo

Ingredients:

3 Tomatoes
1/2 of lime, juiced
1 clove garlic, minced
1 Tbs Olive Oil
2 Green Onions, chopped
8 leaves of Cilantro, roughly chopped
Salt and Pepper
Optional: chili pepper


Directions:

Dice the tomatoes and set in a small bowl.  Mix in minced garlic, juice of half of a lime, olive oil,  chopped green onions and cilantro.  Mix.  Salt and Pepper to taste.  Add a chili pepper, if you prefer spicy pico. 

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