I’ve decided to start recording more of my everyday, weeknight meals. I get a CSA box every week, so I’m often at the mercy of the vegetable gods when it comes to what I’m cooking. I kind of like it that way, because believe it or not, it takes a lot of the thought out of it for me. I stock my pantry with staples, like brown basmati rice, canned tomatoes, and beans, so that when my veggies come in, I can whip up simple, tasty meals without putting a whole lot of planning into it. Having a good-sized spice collection helps too. A few things I try to keep handy at all times are garlic powder, chipotle powder, cajun seasoning, and Italian spice mix. I use them all the time, so I pick them up in large quantities, and re-stock whenever they get low.
The last month or so has been tough. I’ve been overloaded with greens, and swamped in sweet potatoes. Sweet potatoes aren’t really a problem, since I could eat them just about every day. Greens, on the other hand, are becoming an issue. In fact, I’m pretty sure they are breaking up my marriage. Scott prefers drinking his greens. He’ll drink a gallon of kale juice before biting into a piece of chard, but when we have a pile of the stuff on our hands, guess what happens? Chard, it’s what’s for dinner. He complains. I call him names and chuck vegetables. It’s not pretty.
At this point in my life it feels like insulting my cooking is just about the worst thing a man could do. He might as well call me fat and cheat on me after he picks around the kale on his plate because, people, I am that mad. I mean, really, does he even know who he’s married to? My greens taste good, dammit. If he can’t appreciate them then maybe I’ll just have to pick up this dog and pony show and find someone who can!
All of this ranting was meant to paint the picture for the lovely scene that happened here tonight. I made spinach, and Scott liked it. Glory be to the taco gods! Our marriage is saved!
Chipotle Sweet Potato and Spinach Tacos
Makes a hella-ton of filling, enough for at least eight tacos
Ingredients (for the sweet potatos)
- 2 tablespoons cooking oil (something that can handle high heat, peanut is a good one)
- 1 medium-sized onion, peeled, halved, then cut into very thin slices
- 1 massive sweet potato (or two normal-sized ones), peeled and diced small
- 6 cloves garlic, peeled and minced
- 3 tablespoons maple syrup
- 1 tablespoon soy sauce (or Dr. Braggs amazing Amino Acids)
- 1/2 teaspoon chipotle chili powder
- 1 teaspoon chili powder
- 1/2 lemon
- Heat the oil in a large skillet (cast iron if you’ve got it) over medium heat.
- Add the onions to the hot pan and saute for about five minutes, stirring occasionally.
- Add the sweet potatos and saute for another five minutes, stirring occasionally.
- Add the garlic, and saute for another five minutes, stirring occasionally.
- Add the maple syrup, soy sauce, and chili powders. Stir together.
- Saute for another five to ten minutes, just until the sweet potatos become soft.
- Squirt the potatos with lemon, then remove them from the pan.
Ingredients (for the spinach)
- 2 bunches (or 16 ounces bagged) fresh spinach
- a big pinch of salt
- 1/2 a lemon
A note on prepping the spinach: Spinach can be really dirty and sandy. To remove all of the sand, cut off the stem of the bunch and soak the spinach in a large bowl of water or a clean sink full of water for a good five minutes. Swish the spinach around, then pull it out of the water, and drain it in a colander.
- Keep the same pan that you used to cook the sweet potatos hot over medium heat.
- Add a handful of spinach and toss it around until it wilts and softens. This should just take a minute or two.
- Add another handful of spinach, and keep tossing. When that wilts, add another, and another until you’ve added it all.
- Turn off the heat, then sprinkle the spinach with salt, and squirt with lemon.
Now make tacos! Serve the fixin’s piping hot on flour or corn tortillas with big fat slices of fresh avocado, crumbled or shredded cheese, sour cream, or whatever other goodies your heart desires. Some rice and beans on the side would be nice too.