Helloooo, remember me? Sorry that I have been MIA, but we have a new member of the family! We got the travel call to go to Korea to pick up our daughter, and my husband went (while I stayed home with Liam), so he was gone for a week. Then we have spent all of last week getting to know her and taking it easy (and eating take-out!). Last night was the first time I have cooked a meal in two weeks, and it felt good!
Another thing I did in my “time off” was watch the documentary “Forks Over Knives” (FOK). Have you seen it? If not, please seek it out. It really made me and my husband think about our diets, and what we can do to change them. I thought being vegetarian was enough, but it really isn’t. We are going to try to cut back on dairy (but not totally get rid of it), and cut WAY back on processed foods. I am going to use up the meat substitutes in my freezer and then really think twice about what I buy in the future. After watching the movie, I looked at some recipes from the FOK website, and this is the first one we have tried. It was pretty good! The filling for the potatoes was very tasty (I had some filling left over, so I saved it. Not sure how I will eat it today for lunch, but it’s really good!). Toby thought the potatoes were a little dry, so I spooned some salsa on the side and he said that really helped. Thumbs up! PS: I don’t see the green onions mentioned in the directions, so I assume you sprinkle them on top at the end.
Southwestern Twice Baked Potatoes
(Chef Del Sroufe)
6 large Russet potatoes
1 medium yellow onion, diced small
1 red bell pepper, diced small
1 jalapeno pepper, seeded and minced (I omitted)
2 cloves garlic, minced
1 tablespoon cumin seeds, toasted and ground (couldn’t find the seeds, used regular cumin)
2 teaspoons ancho chile powder (couldn’t find this so used regular chile powder)
One 10-ounce package frozen corn
One 15-ounce can black beans, drained and rinsed
1 teaspoon sea salt, more or less to taste
1/2 cup cilantro, chopped (I omitted)
1/2 cup chopped green onion
One 12-ounce package extra firm silken tofu, drained
Preheat oven to 350 degrees
Rinse and scrub the potatoes. Place on a baking sheet and bake for 1 hour. Let cool.
Saute the onions and red pepper in a large skillet 7 to 8 minutes until the onions start to brown. Add water 1 to 2 tablespoons at a time to keep the vegetable from sticking. Add the jalapeno peppers, garlic, cumin, and chile powder, and sauté another minute. Add the corn, black beans, sea salt and cilantro.
Puree the silken tofu in a food processor or blender. Add the tofu to the vegetable mixture and mix well.
When the potatoes are cool, slice in half lengthwise, and scoop out the inside, leaving a 1/4-inch wide rim. Divide the filling evenly between the potato halves and bake for 30 minutes.