Baked Sweet Potatoes with Black Bean and Tomato Salad

 

This meal was relatively hassle-free. Once you pop the potatoes into the oven, you can work on preparing the remaining ingredients. Or, if you are short on time, you can always microwave the potatoes instead. The cumin and coriander spices really complimented the sweet potatoes, and created a very hearty and protein-packed dinner. Perfect post-workout! Also, it is veggie-friendly!

4 medium sweet potatoes

1 15-ounce can of low-sodium black beans, rinsed and drained

2 medium tomatoes, diced

1 T extra virgin olive oil

1 t. cumin

1 t. ground coriander

1 t. kosher salt

¼ C reduced-fat sour cream

¼ C reduced-fat cheddar cheese, shredded

Place cleaned sweet potatoes on an baking sheet lined with aluminum foil. Bake at 425F for 1 hour or until potatoes are cooked through.

While the sweet potatoes bake, combine the black beans, tomatoes, oil, cumin, coriander and salt in a medium bowl. Stir well so that the black beans and tomatoes are evenly coated. Heat a small saucepan over medium heat, and add the bean mixture. Heat for about 5 minutes, or until heated through.

Remove the sweet potatoes from the oven and let cool for several minutes. Split the potatoes lengthwise, then spoon the bean mixture into the center of each sweet potato. Top with sour cream and cheese, if desired.

Cardamom Roasted Carrots

The cardamom really brought out the natural sweetness of the carrots. Although the dish may seem simple – roasted carrots – it actually contains complex flavors that are easily achieved. The earthiness of the carrots melded well with the sweet and savory notes as well as the aromatic notes from the cardamom. This dish definitely perks up any dinner! This was a delicious side and put me in the mood for some more fall recipes!

2 pounds of carrots, peeled and cut diagonally into ¼” pieces

4 t. unsalted butter, melted

2 t. canola oil

1 T green cardamom seeds

1 t. kosher salt

Position one of the racks in the lower third of the oven. Preheat to 450F.

Combine all of the ingredients in a medium bowl. Spread the carrots evenly on a baking sheet lined with aluminum foil. Roast for 30 minutes, stirring occasionally, until the carrots and cooked through and golden.

Roasted Bell Peppers Stuffed with Greek Orzo

These bell peppers were delicious! They provided an interesting take on traditional stuffed bell peppers. I used green bell peppers, but this would also work with either red, yellow or orange bell peppers as well. The chickpeas and orzo really worked well together, and I enjoyed the feta and sundried tomatoes as well. You can make further variations to this recipe, including adding baby spinach or pine nuts.

4 green bell peppers

½ C uncooked orzo

1 15-ounce can of low-sodium chickpeas, rinsed and drained

1 T extra virgin olive oil

1 medium red onion, diced

1 t. ground oregano

¾ C low-fat feta, crumbled and divided

¼ C sundried tomatoes

1 T sherry vinegar

1 t. kosher salt

Slice the bell peppers lengthwise through the stems. Remove the seeds and the membrane. Place the bell pepper halves cut-side sown in a microwave-safe dish. Add ½“ water to the dish, then microwave on high for 5 minutes. Cool and drain.

Meanwhile, cook the orzo in boiling water for 9 minutes. Drain and set aside.

Mash the chickpeas, leaving a few whole. Heat the oil in a medium pan. Add the onion and sauté for 5 minutes. Add the oregano, orzo, chickpeas, ½ C feta, tomatoes, vinegar and salt. Cook for an additional 2 minutes until heated through. Divide the chickpea mixture among the pepper halves, topping with the remaining feta.

You can either serve them immediately after stuffing them, or pop them in the oven to get a nice crusty top. If you choose to do this, place the bell pepper halves on an aluminum foil lined baking sheet. Bake in the oven at 350F for about 10 minutes, or until the tops are golden. Likewise, you can put them under the broiler for a few minutes to obtain the same results.

Review: Paper or Plastik Cafe

5772 W Pico Blvd

Los Angeles, CA 90019

paperorplastikcafe.com

Last weekend we took a nice long stroll over to the newest addition to the Picfair Village: Paper or Plastik Café.

I had passed by it on my way home from work one evening and the large glass windows and chic exterior beckoned to me. The café occupies the entire corner, providing a large, airy space for coffee drinkers. Not to mention the intriguing name and distinct New York feel, this café was a “must-visit” for the weekend.

We stopped by mid-morning on Sunday and the café was already in full-swing. The patrons are diverse – most notable are the throngs of ballerinas who stop by post-pirouette for a jolt of java. The dance studio next door provides not only customers, but a source of entertainment for café-goers.

If you wander up the central staircase, there is even a large glass window overlooking the dance studio, where coffee drinkers can perch on stools and enjoy their handcrafted espresso drinks while taking in a show. 

The husband and wife team, Anya and Yasha Michelson, have created a coffee drinker’s haven in Mid-City. Not only have they created an absolutely  charming café, but they know their caffeine: the espresso is selected by Intelligentsia alum Tony Konecny, while the coffee is courtesy of Intelligentsia and Ecco Caffe.  

Here is what Paper or Plastik has to say:

“Coffee culture dates back to the 14th century when Arabian coffee drinkers would gather at coffee houses, the social meccas of the their time, to exchange gossip, play backgammon, and listen to music. 

It is our distinct desire to participate in this long-standing cultural tradition. Paper or Plastik Cafe wants to re-introduce the role of coffee as a social pleasure. Our intention is to create a casual yet carefully curated environment that will serve its purpose as artistic center and social gathering point with extraordinary coffee as our nucleus. 

Our coffee meets Intelligentsia's esteemed Direct Trade criteria: it is of exceptional quality, it exceeds Fair Trade prices, and it is the product of sustainable social and environmental practices. We take pride in the relationship with our roasters and our mission is to serve only the highest caliber coffee.” 

Even the Salty Pup enjoyed it!

There is also a selection of sweets, provided by Cake Monkey Bakery and La Maison du Pain. We sampled the maple scone and the chocolate croissant. The scone was more like a dense, sweet cake, including a super-sweet maple frosting. It paired superbly with the rich, bold flavors of their iced coffee. The chocolate croissant, on the other hand, was scrumptious. It was layer upon layer of perfectly moist and flaky dough, with a chocolate filling that definitely sated my sweet tooth. 

Yum!

What Others Are Saying:

Daily Candy: http://www.dailycandy.com/los-angeles/article/88042/Paper-or-Plastik-Cafe-Opens-in-Mid-City

LA Weekly: http://blogs.laweekly.com/squidink/coffee/paper-or-plastik-opens-mid-cit/

Review: Salt's Cure

7494 Santa Monica Blvd

West Hollywood, CA

www.saltscure.com

Salt’s Cure is a brand-new bistro in the heart of West Hollywood serving up fresh California cuisine, with a new menu every day. They also have a deli case offering up some of their scrumptious creations! We went for brunch at Salt’s Cure last Sunday. Although they are definitely still ironing out a few wrinkles, overall we had a very pleasant experience.

The host was very friendly and although we had to wait about 20 minutes for a table (no reservations or call-aheads here!), he brought us each some water and kept us updated on our wait time. We were seated at a simple table covered in white butcher paper. 

The menu is featured prominently on a black chalkboard mounted high above the tables. The menu changes daily to reflect the freshest produce available to the chefs. An emphasis is definitely placed on California produced items – for example, they don’t serve maple syrup with their griddle cakes because, alas, California does not produce it. This is definitely a huge positive for the bistro, as it ensures that all of the produce is as fresh and flavorful as possible.

For brunch, they offered a variety of items: griddle cakes, fried oysters, steak & eggs, and a selection of tarts and pastries to name a few. We started with the lamb-liver pate, which was absolutely scrumptious!

It was rich, smooth and addictive. It was served with a whole grains of mustard as a garnish, along with crispy slices of warm bread and pickled radishes (yum!).  

Another wonderful thing about Salt’s Cure is that they hand-grind all of their coffee with an antique, hand-cranked coffee mill. They do this before each cup of coffee that they brew, which may add a few minutes before it arrives, but it makes a world of difference! As an avid coffee drinker, this was a huge plus for Salt’s Cure.

For our entrees, we both decided to order the “2 x 2 x 2”. This included two eggs, two slices of the best bacon I have ever eaten, and two pieces of chorizo sausage.

It was absolutely delicious! We could not get enough of the food. I also particularly enjoyed the biscuit with strawberry preserves that was served alongside this protein-fest!

We were too full for dessert, however their selection of pastries was mouth-watering. They offered a maple-walnut coffee cake, a plum tart, and Julia Child’s brownies! We definitely plan on stopping by to try these out soon.

One of my favorite things about Salt’s Cure is the openness of the entire restaurant – light floods in, waiters mingle with patrons, and the kitchen itself is right in the middle of the restaurant, so that you can watch as the chefs prepare your culinary creations!

If you plan on going, be prepared to wait for a table. Also, please bring your appetite! You will want to try everything on the menu, guaranteed! We cannot wait to stop back in and see what they are offering!

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What Others Are Saying:

LA Weekly: “Salt’s Cure: Promising Start”

http://www.laweekly.com/2010-08-26/eat-drink/salt-s-cure-promising-start/

Brussels Sprouts with Bacon and Lemon Zest

Even if you don’t like Brussels sprouts, you are sure to love this dish! It is a nice blend of the slight bitterness of the sprouts, with the savory bacon and refreshing lemon. It's a great way to introduce sprouts, which are often underappreciated, into your meals.

2 T. extra-virgin olive oil

½ red onion, chopped

1 pound Brussels sprouts, quartered

4 slices of bacon, cooked and crumbled

1 t. lemon zest

1 T fresh lemon juice

Salt and pepper to taste

Heat the oil in a large pan. Add the onion and sauté until tender, about 5 minutes. Add the Brussels sprouts, and continue to cook over medium heat until they are tender, about 10 minutes. Add the remaining ingredients, and toss well to mix. Heat thoroughly for another few minutes, then serve.

Cornmeal Muffins with Pesto Cream Cheese Frosting

These were absolutely delicious! The sweetness of the cornmeal cake paired perfectly with the salty, savory flavor of the frosting. They are a great addition to any picnic, or as an appetizer to a summer meal. You can substitute any kind of pesto for a variation on this recipe!

3/4 C cornmeal
1 C all-purpose flour
2 t.  baking powder
3 T. sugar
pinch of salt
2 eggs
1 C skim milk
4 T (1/2 stick) sweet butter, melted
1/2 C basil pesto8 ounces cream cheese, softened

Preheat the oven to 350F. Place paper baking cups in a muffin pan. In a medium bowl, combine the cornmeal, flour, baking powder, sugar and salt. In a separate bowl, beat the eggs, milk, and butter with an electric mixer. Add the flour mixture into the egg mixture, and stir until just combined. Spoon the batter into the muffin cups. Bake for about 20 minutes (if using a mini-muffin pan, it takes about 10 minutes, depending on your oven). Remove from pan and cool for a few minutes, then remove from the tin and cool on a wire rack.

For the frosting, beat the pesto and cream cheese with an electric mixer until smooth. Smear the frosting onto the cooled muffins. You can store the muffins, unfrosted, in an airtight container for about 3 days. You can also freeze them, unfroted, for up to 3 months. These are best enjoyed the day they are made!