Friday, July 18, 2008

Relocation: The joys of building a new kitchen

So all,

I have left the land of corn and in my attempt to obtain cheap gas prices have moved to the land of oil; Texas. Actually I am going to graduate school here and I sold my car on the way down but, all reasoning aside, I am now living in Austin, Tx and Dinnerella is already banging away in the kitchen, south-west style.

Currently I live in French Place which is adorable and hotter than hell. Without a car I knew grocery shopping would be an adventure of sorts but luckily I live very near a Fiesta, a Mexican influenced grocery store, where unbelievably mangoes are 3/ a dollar and avocados are 2/ for a dollar. Roughly a third of what we pay in Ohio, yeah North! Also, Fiesta has a downright frightening selection of "other" foods. Things I've never seen in a food aisle. Cactus leaves, fresh ezpazote, and dried seahorses were most notable and although a cacti seahorse taco sounded all right I opted out, maybe next week. Instead I made a lunchtime variation of the popular frijoles con papas breakfast tacos, delicious.

Sweet Potato and Black Bean Tacos with Avocado Sour Cream


1 sweet potato, peeled and cubed
1 can of black beans, or 1/2 cup of dried beans soaked and boiled
1 small white onion, thinly sliced
1 teaspoon of cinnamon
1 teaspoon of cumin
1 jalapeno
1/4 cup of orange juice
1/4 cup of cilantro, chopped
1 clove of garlic

salt, pepper
soft small flour tortillas

Heat some canola oil in a medium skillet and add onion
Cook for four minutes and add the cinnamon and cumin, coat the onions evenly
After a minute add potatoes, garlic, jalapenos
Cook until potatoes are tender about 15 minutes, add beans
When beans are warmed through turn the heat up to high and use the orange juice to deglaze the pan
When orange juice has simmered away, add parsley, salt, and pepper to taste, remove from heat and fill in tortillas, top with avocado sour cream

Avocado Sour Cream

1 avocado
1 cup of Greek yogurt
1 garlic clove, minced
1/8 cup of cilantro, chopped
1 1/4 teaspoon of salt
1/4 teaspoon of cayenne pepper

Mash up the garlic and salt to form a paste
Mash the garlic paste into the avocado until smooth
Incorporate the yogurt until homogenized
Stir in the cayenne and cilantro

Either let sit in the refrigerator for an hour to meld or serve right away, it keeps in the fridge for about three days


A said...

I really enjoy your blog. You should definitely be in the blogs of note.

Full Plate said...

Thank You! I'm glad you like it. I love the poem on your blog.

Sabrina said...

I also enjoy your blog. Both the writing and the recipes are delicious! Keep it up and I'll keep stopping in.

Sabrina said...

Help Dinnerella! I am going to a chilifest competition and need a great recipe for chili.