Monday, May 10, 2010

A Vegetarian Meal - # 1

Every now and then I run across a recipe that make me think supper.  The word supper congers up an image in my mind that says easy, simple and comforting. The April 2010 issue of Better Homes and Gardens had just such a dish called Sweet Potato Hash. It's healthy, delicious and simple to make. From start to finish it will take you about 25 minutes. It serves four and cost a mere $1.06 per serving.  What's not to like about that?

Sweet Potato Hash

  • 1 large or 2 small sweet potatoes, peeled and quartered (about 1 lb.)
  • 1 Tablespoon vegetable oil
  • 1 11 oz. can southwestern-style corn with black beans and peppers, rinsed and drained
  • 1/2 cup sour cream
  • 2 Tablespoons chipotle salsa
  • 3 medium avocados, peeled, pitted, and sliced
  • Fresh cilantro leaves and chili powder (optional)
  1. Place sweet potatoes in microwave-safe dish; cover and cook on 100% power (high) 5 to 8 minutes until tender enough to chop. Cool slightly; cut into chunks. Sprinkle lightly with salt.
  2. In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crisp-tender; about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.
  3. Meanwhile, stir together sour cream and chipotle salsa.
  4. To serve divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream sauce. Add cilantro and sprinkle with chili powder.
Serves: 4
Each serving: 246 calories, 14 g fat, 12 mg chol, 463 sodium, 29 carbs, 5 g fiber, 4 g protein

I microwaved the sweet potato with its skin on and peeled and quartered it after it had cooked. I could not find the southwestern-style corn with black beans and peppers in my local market, so I used 1/2 can of rinsed black beans and a half can of frozen corn. I think one avocado quartered and sliced for each person is plenty, but some folks really like their avocado - you be the judge.

Life is good - enjoy!

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