Red Wine Risotto with Peas

I can not even begin to explain how excited I was to see that someone had commented on one of my posts. I started writing online several months ago because I had fallen so in love with other blogs. Honestly I think one of my favorite aspects of having this website is the list that runs on the left hand side. No matter where I am, I can browse to my blog and then go down my list of favorites and see what everyone else has cooked up.

Anyway, I never really thought about other people coming across my blog and was ecstatic and slightly embarrassed that someone had. Tara, from Seven Spoons takes GORGEOUS photographs and I feel like such an amateur in comparison. I made her soup a few weeks back and linked to her website in order to give credit where it is due. She must have followed that link and discovered my post. Not only did she comment on the muffins that I made to accompany her soup, but she called them "lovely." Imagine that! Thank you Tara.

My point in all this is that her comment has pushed me to try harder and work on my photography skills. Too often I am starving once I've finished cooking and just want to dive right in. It's difficult to resist and instead play with lighting and angles until I get the perfect shot. However, I believe that good photographs are the one constant element among my favorite food blogs and I know that I won't ever be "proud" of my blog until I have better photographs to contribute.

On Friday Alex and I decided to make risotto. I made it once before with my father but it had been a long time since then and my role was quite simple, "stir." This time around I would be responsible for a whole lot more and I hoped to pass the stirring role to Alex.For the recipe, we decided on Giada’s red wine & pea risotto. We could not have picked a better recipe, it was perfect and exactly what we were craving. It is creamy and rich and the peas give it that extra oomph. I also loved the green parsley bits laced throughout. All together, it was simply exquisite. I can't wait to make it again.

It's one of those dishes I would gladly serve to company and have mentally planned out several meals for the next time that I get to play host. If you've never made risotto it really isn't as difficult as you likely believe it to be. The only problem with it is that it requires constant attention.......I promise that it's well worth it in the end.

Bon Appetit!

Red Wine Risotto with Peas
Giada De Laurentiis, Family Dinners

3 1/2 cups chicken broth
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted
1/4 cup chopped fresh flat-leaf parsley
1/2 cup freshly grated parmesan cheese, plus more for serving
salt and freshly ground black pepper

Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.

Melt the butter in a large, heavy saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds, until fragrant. Stir in the rice. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of the hot broth; simmer over medium-low heat, stirring often, until liquid is absorbed, about 6 minutes. Repeat adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. (At this point, the risotto can be set aside for up to four hours. Refrigerate the risotto- the rice will still be firm - and remaining broth, uncovered, until cool, then cover and keep them refrigerated.) Bring the remaining broth back to a simmer, then cover and keep it warm over very low heat before proceeding.

Stir 3/4 cup of the hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining 1/2 cup of broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Mix in 1/2 cup of the Parmesan cheese. Season to taste with salt and pepper. Spoon the risotto into bowls. Sprinkle with additional cheese and serve.

(I topped mine with shredded pot roast)

Feta Cheese Muffins

So much for Spring. It has been gray and gloomy here the past week. Normally this is the time that my body starts craving healthy light foods like salads and fruits but since the temperature is more like winter then summer, my body still wants the warm and hearty.

Both Alex and I were slightly hung over this morning after a late night of celebration with friends. They recently got engaged so drinks were aplenty. While definitely worth today's headache it didn't make the kitchen quite as appealing to me. I decided soup would be the easiest option, allowing me to throw together the ingredients then lay on the sofa and wait. I came across Tara's recipe for Chirizo Lentil Soup and it sounded delicious so I went with that.

I wanted to serve something alongside the soup and initially planned on picking up a loaf of bread. However, as I was walking to the market I remembered that we had a fridge full of Feta cheese and I decided to do something with that instead.

Why does someone have mass amounts of feta? Well, Alex works for a food distribution company and lovingly brings home bulk quantities of the food we love. Currently our apartment is stocked with four, 1.5 lb bags of frozen shrimp, two wheels of Kefalograviera cheese, a tub of buffalo mozzeralla, two 3 liter bottles of Cretan Olive Oil, and three pounds of feta. I'm a lucky girl and have nothing to complain about there!

The idea for feta muffins came from an article I read in the Globe a couple weeks back. While I originally thought about adapting it, I just didn't have the energy. Regardless, the muffins were good and don't need any alterations. I'd make them again but feta is so good plain that unless you too have three lbs of it laying around, you may not want to mess with it.

Feta Muffins
1 cup flour
1 tablespoon baking powder
1 cup plain, low-fat yogurt
3 eggs
1/3 cup corn oil
1 cup crumbled feta cheese
1.) Set the oven to 400 degrees. Prepare a muffin tin with cooking spray / butter
2.) Combine the flour and the baking powder. Drain any liquid from the top of the yogurt.
3.) Mix the yogurt, eggs, and oil. Fold in the the flour mixture, then the feta. Don't over mix. Divide the batter among the muffin cups.
4.) Bake the muffins for 4-5 minutes. Lower the oven temperature to 350 degrees and continue baking for fifteen to twenty minutes longer, or until the muffins are golder brown. Serve warm!

My epiphany in hosting...

One of my father’s most alluring characteristics is his ability to entertain. All of my favorite memories exist with him as host. Whether it be dinner at one of his restaurants or a party at our own home, the best of times are always had when dad takes over. Actually that’s not quite right, oftentimes even when he is not “the host,” you can find him serving up drinks and checking in to ensure that everyone is having a good time.

To me, a good host is someone who knows what a guest wants without them having to ask. It’s the ability to make people feel comfortable and at ease. In addition to those things, a good host makes an effort to do something special. His or her guests see a unique touch or special addition that was made just for them. A good host prepares a meal that is suited to their guest’s tastes, they may make a beautiful dessert. If they've thought ahead, they use fancy plateware and cloth napkins.

Recently, Alex and I were invited over to a friend's for dinner. The couple are newlyweds and therefore swimming in household items from their wedding registry. It was the first time I'd been to their home and I was quite excited to see how it looked. Alex had helped them build furniture and we were both anxious for a tour. When we arrived, I immediatly knew they put effort and time into planning and preparing our evening. Their dining room table was set beautifully with precisly matched plateware and utensils. Candles were lit, and they had pre-prepared all the food so they were able to spend time with us, not just in the kitchen. It was the first time I'd experienced such thoughtfulness and it was truly wonderful.

Normally when Alex and I have people over, my major goal is to prepare a meal that everyone will enjoy. I believe that that's the marking of a sucessful dinner parties. However, afer our evening with friends, I now realize that there are other gestures that create lasting memories and can show, just as well as food, that you care.

Last weekend Alex invited several couples over for dinner. I was excited to have something to work on and plan as work has been pretty slow the past few weeks. However, as things unfolded it seemed only one couple would be able to attend. While I didn't have much to coordinate it turned out to be a good thing as I realized we only have four matching plate sets.

Alex requested chinese food and I thought it would be fun for us to make summer rolls. I assumed that they would be difficult but actually were simple. We bought pre-cut carrots and cabbage so there was hardly any work at all. Rolling the ingredients was my favorite part of preperation, and the reason I'll likely make them again. It was great to have an activity that kept Alex in the kitchen with me, and the healthy results were an added bonus.

The meal started with spicy shrimp and chilli-garlic sauce. For dinner I made chicken lo-mein to serve with the spring rolls. Dessert was rum cake and carrot cake, courtesy of our guests. All in all it was a wonderful evening and we can't wait to host again.

Grilled Corn, Onion & Herb Pizza

My beloved Cooking Light features several pizza recipes. Every one that I’ve tried has been delicious and so when I came across a package of Trader Joe’s herbed pizza dough in my freezer I knew just where to turn.

The recipe that I chose turned out delicious. It’s really light and a wonderful reminder of summer in this dreary weather. The scattering of scallions and lime zest after the pizza bakes is a must. It really helps to extenuate the smokey taste of the mozzarella and the sweet onions. Also, you can’t go wrong with grilled corn.

Corn and Smoked Mozzarella Pizza

2 ears shucked corn
2 Tablespoons olive oil
1/4 teaspoons crushed red pepper
1 garlic clove, minced
1 cup (4 ounces) shredded smoked mozzarella cheese
1 cup very thinly sliced red onion
2 tablespoons chopped chives
1 1/2 teaspoons grated lime rind
package of prepared pizza dough (I used Trader Joe's Herbed Pizza Dough)
(Makes 2, 9 inch pizzas)

1. Prepared grill or broiler
2. Place corn on grill rack or broiler pan coated with cooking spray; cook ten minutes, turning occasionally. Cool. Cut kernals from corn to measure 1 cup; set aside.
3. Place 1 tablespoon oil and red pepper in a small bowl; microwave on HIGH 30 seconds. Stir in garlic; set aside.
4. Preheat oven to 500 degrees
5. Roll out prepared pizza dough into a 9-inch circle on a lightly floured surface. Working with one portion at a time, place dough on a pizza pan or baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.
6. Brush dough with oil mixture; sprinkle with cheese. Top with 1/2 cup cheese. Top with 1/2 cup corn and 1/2 cup onion. Sprinkle with 1/4 teaspoon of salt. Bake at 500 degrees for 8 minutes or until golden. Sprinkle pizza with 1 tablespoon chives and 3/4 teaspoon lime rind. Cut into wedges. Enjoy!

Fork need not apply- Savory Pancakes

Thursday was unusually warm for New England March and I returned home from work, in a noticeably better mood then usual (it’s amazing what a little sunshine can do for you.) Alex suggested that Friday evening we go to his friend’s for a barbeque and that sounded just about perfect to me. What a wonderful way to usher in what must be early spring.

Before I get too far into this story I have to explain barbeque as there seems to be some confusion over the word. I grew up believing whole heartedly that the term barbeque referred to anything marinated in barbeque sauce prior to grilling. To me, the best kind of barbeque was always chicken drumsticks. However I’ve since learned that many people use the term to describe grilling and far too often (at least in my opinion) it refers to steaks and other beefs. My beloved spicy tart sauce is no where to be found. Alex is one of those people who describe grilling outside as barbequing and I therefore knew to assume that this cook out would result in a pile of steaks. While this realization was quite a let down the first few times when I anticipated messy chicken, it’s now helpful because I know what expect. I also know what to bring that will pair well with steak and that I definitely do need to bring a dish if I want a full meal. (Like I said before I don’t enjoy steak all that much, if at all.)

Being that I spent Saturday of last weekend browsing through cookbooks, I had plenty of recipes in mind that would work for such an occasion but one stuck out, Spinach Pancakes. This hand held appetizer could be served before or during the meal depending on what else they had, and I assumed it was something everyone would like. It’s not spicy, it’s relatively plain, and it’s identifiable. I could explain and compare it to scallion pancakes and I was relatively certain they’d be gobbled up with a comparison like that. (While these are characteristics I usually ignore, I’ve learned that they are important if I want other people to eat what I bring.) So, I set off to Whole Foods to buy the ingredients and decided I’d throw it together right before we left so they’d still be warm.

Friday morning I awoke to a screaming alarm clock and room so dark I swore it couldn’t be six. Rain pelted the windows and I wanted nothing more then to stay in bed and forget all about my promise to go to the gym. That’s exactly what I did, but when I woke up at a leisurely 8:00, I thought of our dear outdoor barbeque and wondered if we’d be going after all.

The rain stopped at 3:00 and the barbeque survived. The host even stuck to his promise of grilling outdoors although with a little less excitement, as it was freezing. However, everything was delicious and these pancakes were a hit.

Next time I’d make them thinner and use less filling. These were more like quesadillas which are good but I think they’d be tastier if they were lighter. Alex liked them as is so it’s just a preference thing.

Whether you go thin or filling, make sure to try this recipe out. It’s versatile and would be good with other fillings as well. I was thinking of trying olive, tomato, and feta next time…..

Pancakes with Spinach and Cheese:

4 eggs - salt

2 cups all-purpose flour

3/4 cup milk

3/4 cup carbonated mineral water

10 ounces leaf spinach (frozen)

1 onion - 1 garlic clove

4 ounces hard cheese

2 tablespoons butter

1/4 cup creme fraiche

freshly ground pepper

freshly ground nutmeg

butter for the pan

Preparation:

1. For the pancakes, put the eggs, a pinch of salt, the flour, milk and mineral water into a small bowl and mix into a smooth batter with a hand mixer. Cover and let stand for about 20 minutes.

2. Meanwhile allow the spinach to defrost. Peel the onion and garlic and dice finely. Grate the cheese finely. Melt the butter in a pan and cook the diced onion and garlic until translucent. Add the spinach and fry briefly.

3. Stir in the cheese and creme fraiche, then season the spinach-cheese mixture to taste with salt, pepper and nutmeg.

4. Melt a little butter in a non-stick pan. Fill in a little of the batter, spread over the pan and make a pancake. Make 8 pancakes this way. Spread a little spinach-cheese mix on each pancake, fold the pancakes together, press the sides together firmly and cut into pieces.

Better make more next time.....

I came across this recipe for cabbage in The Boston Globe Magazine. I happen to love cabbage and when I read the ingredient list it sounded too good to pass up. In fact I made it that very same night and had a heaping plateful for my dinner. There were no leftovers and I think for cabbage that says enough:

Red Cabbage with Caraway and Green Apples:
1 tablespoon caraway seeds
2 tablespoons canola oil
2 shallots, finely chopped
1 clove garlic, finely chopped
1 medium red cabbage, quartered, cored, and thinly sliced
14 cup chicken stock or water
2 Granny Smith apples, peeled, quartered, and thinly sliced 2 tablespoons balsamic vinegar
2 tablespoons sugar
pinch of crushed red pepper
salt and pepper to taste

In a large skillet over medium heat, toast the caraway seeds, shaking the pan constantly, for 2 to 3 minutes or until they turn fragrant. Set them aside.In the same skillet, heat the oil. Add the shallots and cook over medium heat for 3 minutes, stirring often, or until they soften. Add the garlic and cook, stirring, for 30 seconds more. Stir in the cabbage. Cook over medium heat, stirring often, for 5 minutes. Add the caraway seeds, stock or water, apples, vinegar, sugar, red pepper, salt, and black pepper. Stir Well. Cover the pan and cook the cabbage over medium-low heat, stirring occasionally, for 45 minutes, or until the cabbage softens. During the last 15 minutes, remove the lid and let the liquid bubble until it nearly evaporates. Taste for seasoning and ad more salt or red pepper if you like.

Copy Cat, Baked Eggplant

Alex’s mom is a great cook. She makes the best sauces and salads I’ve tasted. I’ve always been scared to try my hand at her dishes because I know that my attempts will never match hers. I’m also afraid that because Alex has developed such a standard for these foods, it’ll be hard to meet his expectations.

There are three things she makes that after having, I simply cannot live without. They are: fatoush, tabouli, and baked eggplant. Fatoush is a delicious salad of tomatoes, onions, cucumbers and mint, topped with baked pita bread Tabouli is a chopped herb salad composed of parsley, bulgur, tomatoes, garlic, olive oil, and lemon juice. She serves it wrapped in lettuce leafs and it is addictive and refreshing. As for the baked eggplant, I do not know what ingredients she uses. But, I do know that I could happily eat the whole pan if no one was watching.

I came across deliciously ripe eggplant and decided to try and recreate her recipe. I knew I would need garlic, tomatoes, onions, parsley, and a substantial amount of time to let it bake.

The result of my attempt was not the dish I love but nonetheless delicious. After this initial test I now know to use vinegar and less red pepper flakes next time. I also think I’ll slice the eggplant in thin strips rather then cube like triangles. Finally, I plan on adding the onions later so that they keep their taste and crispness.

Baked Eggplant

2 eggplants
15-20 pearl onions
½ cup Italian parsley, divided
5 cloves of garlic, diced
2 tbsp. tomato paste (I used sun dried)
1 large can of crushed tomatoes (I used tomato-basil but I think anything would work.)
1 cup water
2 tbsp crushed red pepper flakes
1 tbsp ground coriander
1 tbsp ground cumin
Salt and pepper to taste

Rice to serve ( I like Bastami or Jasmine )

Prepare onions: slice in half and sauté in olive oil until browned. Remove from pan.
Drizzle more olive oil in pan, add garlic and sauté for three minutes.
Add eggplant to garlic and drizzle with olive oil, coating all slices.
Cover eggplant and cook for 5 minutes, toss twice.
Add tomato paste to eggplant and distribute evenly.
Place Eggplant mixture and onions in baking pan.
Pour crushed tomatoes over eggplant and onions, add water and ½ the parsley.
Stir in spices then cover in aluminum and bake at 375 degrees for two hours.
Uncover and place under broiler for five minutes until browned on top. Serve on top of rice and sprinkle with remaining parsley.

Fridge Full of Fruit

(All this for a mere $50.00 plus they even threw in a Kitty, what a treat Thank You Russo's)

Whenever I need a little pick me up, I always know just what to do…. shop! As for what kind of shopping, I don’t discriminate and enjoy all different types of spending. However, my absolute favorite kind of shopping involves home good stores and purchasing small hand held gizmos / serving plates that I don’t need, but simply can’t pass up. (I may not eat sushi or have ever cooked a food that requires individual sauce, dipping bowls, but look at these, there a must!)

Recently I discovered, dare I say it, an even better store to shop in then my beloved Crate and Barrel. (Shocking I know) The store I found is a kind of co-op grocery market, and it is called Russo’s. If you live in Massachusetts you simply must check it out. I don’t know where or how to begin my explanation of this hidden gem so I’ll explain exactly what it’s like when the gates open and (angels and doves fluttering by) you enter.

Located in Watertown, the building resembles a barn or garden nursery from the outside. Once you enter you see how truly expansive it actually is and are immediately blown away by the quality and range of goods offered. The first things that you come across are floral arrangements lined up to the right of the entrance. They carry every kind of flower imaginable and with a fairly inexpensive price tag. (Last time I went they were selling ½ dozen roses for $4.99 and we bought a mixed bouquet for $9.99) You can mix and match the flowers, then bring them inside to be wrapped in tissue paper and ribbon. You may also order custom arrangements ahead of time.

After the flowers you enter the apple section. There you will find every variety of apple sold in wicker baskets for $1.99 a pound. So far, I’ve tried their granny smiths and their red gala and I’ve been pleased with both. After the apples is an equally impressive onion section with red, yellow, white, sweet, mini vidalia, pearl onions, shallots, garlic…. Etc. (Basically every kind of onion you could possibly want.) Beyond there, (before you have even entered the actual store) you will find cabbage, brussel sprouts and potatoes of every variety.

At this point in the shopping excursion, you’ll likely have a cart full of goodies but before you start planning recipes in your brain..... open the double doors and check out what all the fuss is about….

To the left you’ll find nuts, dates, trail mix, greens like you wouldn’t believe, imported cheeses, steaks, tenderloins, yogurts, herbs, eggplant, zucchinis, squashes… I could go on, and on, and on but I realize I can’t possibly capture every item that they carry. Just trust me when I say they have everything you are looking for and then some.

In the right and center sections of the store they carry oranges, berries, tomatoes, nuts, peppers (again, of every variety) and mushrooms. Beneath the vegetables you’ll find imported pastas, italian cookies, brushetta toppings, crackers, homemade bread crumbs, dried fruits, and chocolate spread. Honestly I’m always too overwhelmed by the delicious vegetables and fruits to actually bend down and browse these items but have vowed that next time I will. We did purchase imported spinach pasta from Italy and it was far better then Barilla. I know that it’ll be like rediscovering the store once I truly dig through the other items on their bottom shelf.

Their deli carries boar head meat, imported salamis, homemade pasta salads, fresh pasta (last time we were there they had lemon basil, spinach, herbed, wheat, and plain fettuccini) and bologna, ham, turkey, and pepperoni of every kind. The cheese section won’t let you down and you’ll likely walk out with more then your family can possibly consume. We got some fresh mozzarella and goat cheese feta and Alex said the Feta “tasted like Greece.” Quite the compliment.

In the back of the store you’ll find the prepared foods, the bakery and baked goods, and the floral department. I’ve never tried anything from their prepared section but it makes my mouth water just thinking about it. The lasagna slices look like they weigh a good ten pounds each, and the chicken parm and meatballs are soaking in perfectly thick Italian gravy.

I love to browse through the baked goods and tease myself but I’ve never, and probably never will, allow myself to test these out. We did try their almond cookies which were quite good, (although then we had them in the Northend and realized they were incomparable) and their cinnamon almond biscotti which are the perfect companion with my nightly mug of tea.

The floral section is impressive and they sell potted plants and seeds for your garden. I’d probably have more to say about it if I had a garden, but I don’t so you’ll have to check it out for yourself.

There are so many reasons to love this store. I love it for the fruits and vegetables which are comparable to Whole foods but a fraction of the cost. Aside from that, their selection is four times as large and I assure you, you’ll come across a handful of items you’ve never seen or heard of before. It inspires me to try new and healthy things and for $50.00 stocks my fridge with enough to last at least two weeks. (For us this is quite the feat since at Shaws / Stop & Shop we spend nearly $120)

It’s a great place to go before hosting a dinner party. You can get everything you need in one place and even purchase the centerpiece. I love it, and if you go, you will too.

(An impromptu stir-fry inspired by a trip to Russo's)

Margarita Pasta

It was dinnertime and I hadn’t any idea what we were going to eat. I know, this a dilemma many people face on a daily basis. However, for me, it’s not something I’m accustomed to. Usually I devote my Sunday mornings to writing out our weekly grocery list including what we’ll eat for dinner each night. For whatever reason a day escaped without preparation and the 6:30 bell rang with growling stomachs.

Our fridge was not empty, so luckily this is not a nightmare tale of greasy food we were forced to order in. We had plenty of ingredients on hand and it was just a matter of whipping something together quickly. We had a bunch of basil from Russo’s and some fresh mozzarella. I crossed my fingers that I hadn’t eaten all the cherry tomatoes and was ecstatic when I finally found them hiding behind the cranberry juice.

I was in the mood for something hearty so a simple salad would not suffice. I decided instead on pasta. The impromptu recipe that follows is delightful and the balsamic dressing finishes it off perfectly. While it was such a simple and easy dish it is still pretty enough to serve when company comes.

Margarita Pasta

1 ½ cup cherry tomatoes
1 cup chopped fresh basil, divided
¼ cup fresh mozzarella, cubed
½ cup balsamic viniger
2 tbsp. tomato pasta ( I used sun-dried )
¼ cup oil
1 tbsp. crushed red pepper flakes
Linguini / pasta of your choice
Salt and pepper to taste

1.) Prepare Pasta according to box directions.
2.) Slice cherry tomatoes in half, place on baking sheet, drizzle with oil and sprinkle on salt. Roast for at least twenty minutes.
3.) Place Roasted cherry tomatoes and their juices in sauté pain, add ½ the basil, the tomato paste, the balsamic, the red pepper and the oil. Saute over low heat for 10 minutes or until the sauce thickens and reduces.
4.) Add pasta to sauté pan, turn off heat.
5.) Toss in the mozzarella and remaining basil.
6.) Add Salt and Pepper to taste
7.) Enjoy!

It comes highly recommended

I love meals that come together quickly and without much effort. I also love food that you can prepare beforehand and finish in one dish with a quick bake in the oven. That said, I prefer that my food have layers. You know, sweet and savory… fresh herbs piled on top of a spicy meat with sweet vegetables.

I am a fan of slow cooked food and, I hate to admit it, the crock-pot. It’s one of those kitchen tools that you hide away and take out in the blistering cold of winter when nothing but a thick beef stew will suffice. It’s a tool that does all those things I love. It allows you to prepare the ingredients before hand and it takes your taste buds on a winding tour of the slow cooking process-- through the herbs, the vegetables and the sauce. The final product always begs for something fresh and crisp on top and comes together so easily that all you have to do is plate it, or make a side of mashed potatoes / rice to soak up all that saucy goodness.

A crock-pot was one of my first purchases when I got an apartment. My mom, while not the cook of our household, often used one. I used to love returning home from school to the aroma of slow cooked meats and veggies and found her dishes to be the most comforting. Believing that Alex would embrace the dishes with my same delight, I decided to “treat” him one day to slow cooked BBQ ribs. Well, it turns out not everyone likes the aroma of the crock pot. He complained about the scent of onion for at least two weeks straight. Granted, our clothes (even those that were hung in the closet of our bedroom) did reek. It was a fair enough complaint. However- I hoped that it was just that one dish that would produce those stinky results.

After the scent had FINALLY disappeared I warily took out the crock-pot and attempted to make the filling for a chicken pot pie. After work, before I even opened the apartment door, I could smell it lingering on our floor mat….. the same smell that the ribs had produced……the dreaded crock pot smell. I threw open the windows and sat shivering trying to waft it out the door and praying it would go away before Alex got home. Didn’t happen, and I haven’t used the crock pot since. I guess our apartment is just too small. We’re lacking ventilation so the crock-pot is out.

Anyway, the point of this rambling is to introduce a dish I discovered on fellow blogger Brilynn’s site. The recipe, “Spicy Black Bean- Sweet Potato Burrito” was so good, and so multi-dimensional that I am inspired to experiment with as many new spices, peppers, and random vegetable combinations that I can come up with. The smooth and mushy texture of the mashed sweet potatoes, the black beans and chili spiced onions, the crispy whole wheat burrito, the cold sour cream and the spicy salsa—mmm….mmm…. and more mmm!! Thank you Brilynn.

The dish reminds me of all those slow cooked recipes my mom used to make. I think the flavor combination is perfect and if you are looking for a layered dish that produces different tastes with each bite- this is it.