Sweet Potato and Black Bean Tacos

Made this one up after a long week of eating out. For some reason goat cheese really goes well with sweet potato and sweet squashes, like pumpkin. This is completely veggie, by the way.

Sweet Potato and Black Bean Tacos
Servings: 6 tacos (2-3 people)
Time: 25 minutes

6 flour tortillas (about 8")
1 large sweet potato (1 pound; yam, really)
1 can black beans, rinsed and drained (14.5oz)
2 small garlic cloves, finely chopped
1 teaspoon cumin
olive oil
1/4 of a small red onion, sliced paper thin
1/4 cup or more cilantro
crumbled feta
lime juice
tomatillo-green chili salsa (optional)

Peel sweet potato and cut into 1/2 inch pieces. Place potato in 2 quart pot, cover with water, bring to a boil. Lower heat to medium-low and cook until tender, about 20 minutes. While the potato cooks, slice onion and chop or pluck (leaves whole) cilantro, setting aside for later. place black beans, garlic, and cumin into a medium frying pan. drizzle with olive oil, stir, and heat through, about 5-7 minutes. When the potatoes are done, drain water. Add bean mixture to potatoes, squeeze in a little lime juice (1 teaspoon or less), and mash roughly with a fork. There should be enough filling for about 6 tacos. Before rolling, top filling with cilantro, onion, and feta to taste. Green chili-tomatillo salsa is nice for dipping or on top, to add some heat!

Curried Salmon

After discovering sushi I feel a little bad when I actually cook salmon. I like fish dishes, don't get me wrong, but salmon in particular is just so much better raw. Really! But I'd never try to make my own sushi with the stuff at the grocery store...much safer cooked. As a result, I've tried many fish recipes with all different kinds of fish, and I've found a few that I really like. The one below is a favorite not only because it's delicious, but also because it's minimal prep, minimal clean-up, and fast! The fish cooks inside of a handy, foil-package. It's easy to adapt this method for use with other fish recipes, too!

Curried Salmon
Servings: 2
time: 20-30 minutes

2 pieces of salmon (4-6oz each)
1/2 of a small onion (sliced)
2 roma tomatoes (chopped)
1 teaspoon curry powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400 degrees. Mix curry powder, garlic powder, salt, and pepper in a small bowl. Place each piece of fish, skin side down, onto an individual square of foil. Make sure that the square will be large enough to 'tent' or completely package the fish. Sprinkle spice mixture over top of fish pieces. Then top each fillet with onions and tomatoes. Fold the foil over the fish and tightly press together the edges of the foil to seal the packages. Place packages on a baking sheet and bake in oven for 10-15 minutes (depending on thickness). The fish is ready when opaque and flakes easily with a fork.