Sara, recipes. . .

[Guest guest]

Hi Sara,

I am sure slow sometimes, but eventually I come through!! Here are the two recipes I mentioned MONTHS ago and never wrote down for you. They are both big hits here:

THAI SWEET POTATO STEW

1 1/2 pounds sweet potatoes (or yams)

1T oil

1 medium onion

1 clove garlic

1 T chopped, peeled, fresh ginger root

2 t. curry powder

1/4 t. cayenne pepper (or to taste)

1 cup frozen green peas

1 -14 oz. can coconut milk (I use reduced fat)

1/2 t. salt

1/2 t. grated lemon rind

4 cups cooked rice

1/3 c. dry roasted, unsalted peanuts

1) Peel and chop sweet potatoes into 1/2 inch chunks. Barely cover with water. Boil, reduce and cook 10 minutes.

2) Heat oil, add chopped onion and saute 5 min. Add garlic, gingerroot, curry and cayenne. cook 3 min, stirring occasionally.

3) Stir sweet potatoes, peas, coconut milk into onion mixture. Heat to boiling. Reduce heat to simmer, cover and cook, stirring occasionally, 20 min or until potatoes are tender.

4) Remove from heat and stir in lemon rind.

serve over rice, sprinkle with chopped peanuts This one is easy to make and as spicy as you do or don't want.

EGGPLANT ALMOND ENCHILADAS

1 T olive oil

1 cup minced onion

6 cups diced eggplant (approx 1 large or 2 small)

1tsp salt (or more, to taste)

lots of black pepper

4 med. cloves garlic, minced

1 med green bell pepper, minced

1 cup lightly toasted almonds, minced

1 cup grated jack cheese (or a similar mild white cheese)

12 corn tortillas

enchilada sauce of your choice

1) Heat olive oil in a deep skillet or Dutch oven. Add onion, and saute for about 5 minutes over medium heat.

2) Add eggplant, salt, and pepper, and mix well. cover and cook for about 10 min over medium heat, stirring occasionally, until the eggplant is soft.

3) Add garlic and bell pepper. Stir and cook 5-8 minutes more, or until the pepper is just tender. Taste to correct salt.

4) Remove from heat: stir in almonds and cheese.

5) Preheat oven to 350. Moisten each tortilla briefly in water, then place approx. 1/4 cup of filling on one side and roll up. Gently situate the filled enchiladas in a baking pan. Pour enchilada sauce over the top. Bake uncovered for about 30 minutes.

I have trouble with the tortillas cracking as they bake, so I use the alternate method of frying each tortilla in oil for just 2-3 seconds on each side to soften and prevent splitting. (instead of using water as the recipe suggests) I drain them on paper towels before filling. You may have your own method if you like making (other) enchiladas.

I hope you and Aref enjoy these and that you have a great New Year!

Casey, mom to (DS) and , 2