QUINOA SWEET POTATO TACO'S

Posted by Penny Moline on Wednesday, April 28, 2021 Under: Entree
2 T OLIVE OIL
1/2 SMALL SWEET ONION CHOPPED
1 CLOVE GARLIC MINCED
1 LARGE SWEET POTATO PEELED AND CHOPPED
SALT AND PEPPER 
1 1/2 CUPS COOKE QUINOA
1 CAN DICED TOMATOES
2 t CHILI POWDER
2 CANNED CHIPOTLE CHILIES MINCED
1 T CHIPOTLE IN ADOBO FROM THE CHIPOTLE CHILI CAN
1 t PAPRIKA
1 t CUMIN
1 t BROWN SUGAR
1 t CAYENNE OR TO YOUR TASTE
1 CUP COOKED BLACK BEANS
1 LIME JUICED
1 SMALL BUNCH CILANTRO CHOPPED
6-8 TORTILLAS WARMED
1 AVOCADO SLICED
1 CUP SHREDDED CHEESE
COTIJA CHEESE CRUMBLED FOR TOPPING 

HEAT OIL IN A FRY PAN OVER MEDIUM HEAT.  ADD THE ONIONS AND POTATOES AND TOSS TO COAT.  COVER AND COOK UNTIL THE SWEET POTATOES ARE FORK TENDER.  ADD GARLIC AND COOK
ADD QUINOA.  LET THE QUINOA GET A LITTLE CRISPY.
ADD 3/4 CUP WATER TOMATOES AND SPICES AND CHILIES.  ADD BLACK BEANS

TOP WITH AVOCADO, CHEDDAR CHEESE, CATIJA CHEESE AND FRESH CILANTO

TOP WITH SALSA IF DESIRED.  RECOMMEND THIS SALSA FOR FALL

ROASTED CRANBERRY POMEGRANATE SALSA
12 OUNCES FRESH CRANBERRIES
1/4 CUP BROWN SUGAR
1 CANNED CHIPOTLE CHILI CHOPPED
1 LIME, ZESTED AND JUICED
1 CLOVE GARLIC MINCED
1 JAAPENO CHOPPED AND SEEDED.
1 POMEGRANTE SEEDS

HEAT OVEN TO 450.  PLACE CRANBERRIES, BROWN SUGAR, CHIPOTLE CHILE, LIME ZEST AND JUICE GARLIC AND JALAPENO AND SEASON WITH SALT AND PEPPER COAT THE CRANBERRIES WELL.  ROAST UNTIL THE CRANBERRIES BURST.  SEASON WELL.  LET COOL.  ADD POMEGRANTE SEEDS.  AJDUST SEASONINGS.

In : Entree 

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

QUINOA SWEET POTATO TACO'S

Posted by Penny Moline on Wednesday, April 28, 2021 Under: Entree
2 T OLIVE OIL
1/2 SMALL SWEET ONION CHOPPED
1 CLOVE GARLIC MINCED
1 LARGE SWEET POTATO PEELED AND CHOPPED
SALT AND PEPPER 
1 1/2 CUPS COOKE QUINOA
1 CAN DICED TOMATOES
2 t CHILI POWDER
2 CANNED CHIPOTLE CHILIES MINCED
1 T CHIPOTLE IN ADOBO FROM THE CHIPOTLE CHILI CAN
1 t PAPRIKA
1 t CUMIN
1 t BROWN SUGAR
1 t CAYENNE OR TO YOUR TASTE
1 CUP COOKED BLACK BEANS
1 LIME JUICED
1 SMALL BUNCH CILANTRO CHOPPED
6-8 TORTILLAS WARMED
1 AVOCADO SLICED
1 CUP SHREDDED CHEESE
COTIJA CHEESE CRUMBLED FOR TOPPING 

HEAT OIL IN A FRY PAN OVER MEDIUM HEAT.  ADD THE ONIONS AND POTATOES AND TOSS TO COAT.  COVER AND COOK UNTIL THE SWEET POTATOES ARE FORK TENDER.  ADD GARLIC AND COOK
ADD QUINOA.  LET THE QUINOA GET A LITTLE CRISPY.
ADD 3/4 CUP WATER TOMATOES AND SPICES AND CHILIES.  ADD BLACK BEANS

TOP WITH AVOCADO, CHEDDAR CHEESE, CATIJA CHEESE AND FRESH CILANTO

TOP WITH SALSA IF DESIRED.  RECOMMEND THIS SALSA FOR FALL

ROASTED CRANBERRY POMEGRANATE SALSA
12 OUNCES FRESH CRANBERRIES
1/4 CUP BROWN SUGAR
1 CANNED CHIPOTLE CHILI CHOPPED
1 LIME, ZESTED AND JUICED
1 CLOVE GARLIC MINCED
1 JAAPENO CHOPPED AND SEEDED.
1 POMEGRANTE SEEDS

HEAT OVEN TO 450.  PLACE CRANBERRIES, BROWN SUGAR, CHIPOTLE CHILE, LIME ZEST AND JUICE GARLIC AND JALAPENO AND SEASON WITH SALT AND PEPPER COAT THE CRANBERRIES WELL.  ROAST UNTIL THE CRANBERRIES BURST.  SEASON WELL.  LET COOL.  ADD POMEGRANTE SEEDS.  AJDUST SEASONINGS.

In : Entree 

Next post: ROASTED CRANBERRY...
Previous post: RICE PILAF 2 QUARTS

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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