Daily Archives: 21 January 2010
This week has flown by. It was nice to have an extra day off on Monday. It snowed the whole day, so at least my cold January world was pretty. It was a good day for the slow cooker, but the recipe I tried was a dud. Not worth writing about.
The results of the special election turned Tuesday into a disappointing day. I wasn’t enamored with either candidate, but to me, the choice was clear. Unfortunately, the majority didn’t agree with me. At least I was with the majority in Lexington, where I live. I’m still stunned.
I made a tasty dinner on Wednesday: sweet potato, black bean and corn hash. It offered a whiff of summer. We had frozen the corn in August when it was at its best. We ate the hash with a fried egg on top. Why is that whenever a meal includes an egg, it seems like it should be breakfast? Breakfast, dinner, it was good both hot off the stove and again as leftovers.
One more thing… Tonight, for the first time in 20+ years that Howard and I have been together, I craved some ice cream. Howard is an ice cream fiend, but I’m indifferent. Tonight, I really wanted a scoop of ice cream on top of some brownies we have. Wouldn’t you know that we don’t have any! I can’t believe it. Oh, well.
sweet potato, black bean and corn hash
adapted from Moosewood Restaurant New Classics by The Moosewood Collective
1 Tbsp olive oil
3 medium onions, chopped
2 garlic cloves, minced
3 or 4 sweet potatoes, peeled and diced into ½ inch pieces
1 jalapeno, mined
1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp salt
3 cups corn kernels (thawed if frozen)
1 cup cooked black beans
Dash of Tabasco sauce
1 Tbsp butter
Heat the oil over medium heat in a large skillet with a lid. Add the onions, and sauté until they start to soften. Stir in the garlic, cook a few second, then add the sweet potatoes. Cover and cook for 3 minutes. Stir in the jalapeno, coriander, cumin, and salt. Cover and cook another 3 minutes. Add the corn and black beans, cover and cook for 10 minutes. Stir occasionally. If the potatoes are too firm, add a little water and cook over low heat until the potatoes are tender. Add salt and Tabasco to taste.
When the hash is ready, in another skillet, melt the butter. Break the eggs into the skillet and fry on both sides to preferred doneness. I like a runny yolk.
Spoon hash onto dinner plates, and top each serving with a fried egg. Sprinkle with scallions and cilantro.