Anna Maria Locke

Delicious Alert

You may have noticed (but probably not) that I haven't posted any kitchen adventures in a while.
This is mainly because I've been busy on weekends and extremely uninspired and boring in the meantime when it comes to food....but no more!!!
The best thing about blogs, in my opinion, is the access to so many delicious kitchen-tested recipes
like the ones I made tonight and HAVE TO SHARE:

~*~Sweet Potato Blackbean Lime Coconut Curry Skillet Mash~*~

(I don't know what else to call it; but it very much resembles my favorite Kashi frozen meal of all time:

which I also highly recommend)

Here are the INGREDIENTS (note the cheapness of them all!!!)
-one sweet potato
-can of black beans
-yellow onion
-curry spices, like turmeric, curry powder, cumin, cinnamon, etc
-unsweetened coconut
-plain yogurt
(MAKE SURE it's not vanilla, that tastes HORRIBLE with curry foods trust me)
and lime juice for garnish

-chop onion and cook in a big pan with a little bit of olive oil
-in the meantime (I love it when recipes say "in the meantime," it means I will be forced to multitask like an iron chef and undoubtedly forget about something crucial, that is left in the oven after the timer goes off, since I have no assistants), peel and chop the sweet potato into large chunks and microwave for a few minutes until it sounds like it is going to explode, aka until it is soft when you poke it with a fork
-While the sweet potato is cooking, rinse and drain the beans and add to the onion in the pan.  Stir/heat and add generous sprinklefuls of spices.
-When the sweet potato is soft, add it to the pan too and mush everything around a bit with a fork
-mix in shredded coconut, chopped cilantro, and serve with a drizzle of lime juice and a dollop of yogurt!

Warning, contains lots of fiber.
(that's how I roll)

(recipe adapted from this post)

For maximum deliciousness, serve with

~*~Pumpkin Cornbread~*~
soooo good

(passed throughout the internet)

Pumpkin Cornbread

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.

2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.

3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.

4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix).

5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.