Stuffed Sweet Potato

Sometimes the best tasting things are those you create when you have yet to go grocery shopping for the week and only have random ingredients to choose from. πŸ™‚

Yellow Sweet Potato + black beans + Cilantro + creamy avocado sauce = Surprisingly Delicious

Not only delicious and easy to make, but lots of nutrients and good-for you-stuff wrapped up into one meal!

Thought I would bring some to the party. What party? Well, Fiesta Friday of course! Its been a few weeks, but I am excited to be back with my fellow party-goers….can’t wait to see what you all have brought!Β 

fiesta-friday-badge-button-i-party

My Signature2

Black Bean, Kale, & Quinoa Salad with a Spicy Honey & Red Wine Vinegar Dressing

Image

I love salads that are full of taste! I used to hate vegetables. I’d go to someone’s house and take the meat and potatoes and pass on the salad, peas, green beans, etc. A “meat & potatoes” girl…that is how I have always described myself. But now? Ah, give me a good salad! πŸ™‚

This one has so many of my new favorite things in it, and it was the first time I used quinoa in a salad. Would I do it again? Yes, yes, yes! So good! I am finding that putting quinoa and black beans in my salads, egg dishes, etc., really makes them so much more filling and delicious!

I used one of my new favorite combinations as a dressing for this salad: honey, chile powder, and red wine vinegar.

Image

Image

Black Bean, Kale, & Quinoa Salad with a Spicy Honey & Red Wine Vinegar Dressing

*Created by Lori at Creating Beauty in the Kitchen

Image

  • 1/2 cup quinoa
  • 1 cups water
  • 1 can black beans
  • Kale
  • Red onions
  • Chili powder
  • Cherry tomatoes
  • 1 avocado
  • 1 tbsp olive oil
  • Honey
  • Red wine vinegar

Image

 

  • Put 1 cup of water into a saucepan and boil.
  • When the water comes to a boil, add in the quinoa until it begins to boil again.
  • Reduce to medium heat, place a lid on the saucepan, and let simmer for about 12 minutes or until it has sucked up all the water. (You may want to check on it a few times. If all the water soaks up too soon the quinoa will become really crunchy.).
  • When this is finished, take it off of the heat, stir it, cover again, and let sit for 15 minutes.
  • While quinoa is cooking, cut up the onions. Pour the olive oil in a large skillet and add the onions, sauteing them. After a few minutes, add in the black beans and some chili powder and let cook, stirring occasionally.
  • Wash the kale and tear it into small pieces. Wash the tomatoes and cut them in half. Put some in two different bowls.
  • When quinoa is done, split it between the two bowls. Add in the bean/onion mixture.
  • Scoop out half of an avocado for each salad.
  • Combine the honey, red wine vinegar, and chili powder to make the dressing. I used more honey than I did red wine vinegar, but you might want to experiment and see what you like.

Image

 

 

Mexican Breakfast Skillet with Quinoa & Black Beans

Image

I may try other things for breakfast, but I keep finding myself coming back again and again to either black beans, quinoa, or both. I just love them! They are so delicious when paired with the right ingredients! I don’t think I even need to tell you how much I loved this breakfast! πŸ™‚

Image

Mexican Breakfast Skillet with Quinoa & Black Beans

*Created by Lori at Creating Beauty in the Kitchen

(For those of you doing the 21 day fix meal plan, the container count per person….remember that this recipe serves two people…is as follows: 1 red, 2 yellow, 1 blue, 1 green.)

Image

  • 4 eggs
  • 1 cup cooked quinoa
  • 15 ounce can of black beans, drained and rinsed
  • Fresh Cilantro (Lots of it πŸ™‚ )
  • 1-2 tsp chili powder
  • 1 avocado
  • 1 cup water
  • 1/2-3/4 cup diced red onions
  • Monterrey Jack Cheese
  • Cherry Tomatoes
  • 1 tbsp olive oil

Image

  • Put 1 cup of water into a saucepan and boil.
  • When the water comes to a boil, add in the quinoa until it begins to boil again.
  • Reduce to medium heat, place a lid on the saucepan, and let simmer for about 12 minutes or until it has sucked up all the water. (You may want to check on it a few times. If all the water soaks up too soon the quinoa will become really crunchy.).
  • When this is finished, take it off of the heat, stir it, cover again, and let sit for 15 minutes.
  • While the quinoa is cooking, cut your small tomatoes in halves, dice the onion, and chop up the cilantro.
  • When the quinoa is finished and in the process of sitting for its 15 minutes, that’s when you want to saute the onions. Put the olive oil in a large skillet, along with your onions. When they have been in for a few minutes, add the beans, chili powder, and cilantro.
  • When quinoa is ready, add it to the beans in the large skillet.
  • Move the quinoa, beans, and onions towards the sides of the pan, leaving room in the middle. Put the four eggs in the middle, making sure not to break the yokes and leaving enough distance between them that they would be hard to get out later.
  • Cook the eggs until the whites are white and not opaque. (Depending on how done you want your eggs will effect what you do next. If you want your yoke runny, you will want to make sure to move onto the next step while the yoke is still runny. If not, cook longer.)
  • Turn your oven onto Broil. Unless your pan can tolerate the high heat, leave the door open and your handle out as you broil the dish for about 2 minutes. Like I have mentioned before, make sure you use a skillet that is safe to do this with, and be careful that the handle doesn’t get too hot. You may need to grab it with a pot holder, even though it has been outside the oven.
  • While this is going on, slice open your avocado and get it ready to scoop out.
  • When the eggs are cooked to your liking, serve on a plate with tomatoes, avocado, and Monterrey Jack cheese.

Image

Twice Baked Savory Acorn Squash

My hubby bought some acorn squash for me the other day, knowing I wanted to do something creative with it.Β  So it sat on our kitchen counter…..day 1 passed by…day 2…day 3…day 4…with me occasionally looking at it and contemplating. I had some thoughts, I really did, but nothing that was really grabbing me…until tonight.

I have never “twice baked” anything, no less a type of squash that I have never even cooked before. But the idea popped into my head and wouldn’t go away. πŸ™‚ The problem was, would I make it sweet or savory? I thought both had the potential of being absolutely delicious…quite the dilemna, I know. πŸ™‚

So, what was a girl to do? I made both, and decided to first post my hubby’s favorite: the savory one. Though the sweet one was my favorite, don’t doubt for a second….I thought this one was really, really good!

Image

Image

Image

Image

TWICE BAKED SAVORY ACORN SQUASH

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 2 people

Ingredients:

  • 1 acorn squash
  • 4 cloves of fresh garlic
  • 2 tsp fresh thyme
  • 4 tbsp red onion
  • 5 tbsp shaved Parmesan cheese
  • 3 tbsp olive oil

Directions:

  • Preheat oven to 425 degrees.
  • Cut a whole acorn squash in half, cleaning out the seeds on both sides.
  • Place each half into a baking dish, or a cookie sheet. I preferred putting them in separate baking dishes (I didn’t have one large enough that they both would fit), because so much juice leaked out.
  • Sprinkle 1 tbsp of olive oil onto each half and give it a few minutes to soak in.
  • Flip the squash over and cook open side down for 35 minutes, or until insides are soft enough to mash.
  • While the squash is cooking, dice the red onions, and cut up the thyme and garlic.
  • Put 1 tbsp of olive oil in a skillet and saute the onions, garlic, and thyme until garlic begins to brown. Take off stove.
  • When Squash is ready, scoop out the insides leaving a thick enough layer so that the skins maintain structure.
  • Place the squash in a bowl with 4 tbsp Parmesan cheese and mash thoroughly.
  • Add in the onions, garlic, and thyme and mix well.
  • Divide the squash mixture evenly between the two halves.
  • Cook for 10 minutes (Your stove should still be heated up to 425 degrees.)
  • After the 10 minutes, add 1/2 tbsp of shaved Parmesan cheese to each side. Cook for 5 more minutes, so the cheese has a chance to melt.
  • Enjoy!