Wednesday, November 19, 2008

keeping it moving

man i'm all about food lately.  well not exactly, i did rearrange the living room, getting ready to create some space for creativity.  just need to move in kiko's desk and maybe get a desk for myself.  i don't want it to be too crowded though.  i found a nice ikea desk on craigslist for $75. . . i should probably jump on it.  here's some yum yums i made the other day. . . 

so these are kiko's favorite mashed sweet potatos we got the recipe from good eats.

Chipotle Smashed Sweet Potatoes
Prep Time:10 minInactive Prep Time: hr minCook Time:30 min

2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

then i made his favorite stakes with a quick marinade i've been doing.  so easy and so good:  

Steak Marinade, Quick and Easy Recipe #39145

This turns an average grocerty store bought steak into a good restaurant tasting steak. It takes only minutes to prepare and marinade can be for 30 minutes to overnight. Ooh, so good!
by Keri Caldwell
20 min | 5 min prep


1/4 cup soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons minced garlic, from jar is fine
1 teaspoon garlic powder
1/2 teaspoon onion powder
Mix it all together and marinade steak for 30 minutes to overnight.
Garlic will be stronger the longer you marinade.
Don't be afraid of the garlic it makes the steak taste wonderful!
Either grill the steaks or pan fry them in butter.
Either way they're great!
I do both; I grill them til they're almost done then finish the cooking by pan frying.
This turns an average grocery store steak into a delicious good restaurant tasting steak.


Nan said...

Yummy!!! I have a subscription to Cooking Light. Some delicious yummy recipes on there. You can also find there recipes on I have definitely going to check out good eats. I need to figure out a good side dish for both Thanksgiving dinners I am attending. Morgan and I are all about brussel sprouts (and I have a couple awesome recipes), but we know that not many other folks follow our passion for the sprout. Peace.

mama said...

Yum...I'll have to try this! after reading your blog i came across this recipe in the whole foods magazine and thought of you...I'm gonna have to try this one too! xo

Spicy Stuffed Sweet Potatoes;
4 medium-size sweet potatoes
2 Tbs. olive oil
1/8 tsp. ground cumin
1/2 cup low fat pepper jack cheese
2 red bell peppers, diced (2 cups) divided
1 cup sour cream
2 Tbs. lime juice
2 Tbs. chopped white onion
2 Tbs. chopped cilantro

Preheat oven to 350 degrees, line baking pan with foil. Prick sweet potatoes all over w/ fork & place in pan.
Bake for 1 1/2 hours until soft in the center (but not through the bottom of the skin)
Remove from the oven but leave oven on. Make a slit down the center of the potato scoop out the flesh of the potato, leaving a thin wall of flesh to retain the shape of the potato.
Return the skins the pan.
Mash the flesh of the potatoes with olive oil & cumin. Season with salt and pepper to taste.
Scoop mixture back int the hallowed skins. Sprinkle stuffed potatoes with the cheese & half of the diced bell peppers and return to the oven baking for 10 minutes or until cheese melts.
Meanwhile whisk together sour cream & lime juice in a small bowl.
Garnish potatoes with remaining bell peppers, onion and cilantro and dollop with the sour cream lime juice mixture.

per serving-
319 calories
7 gram protein
19 gram fat
8 gram saturated fat
32 gram carbs
5 grams fiber