SimplyCook.net

No need to wait for Thanksgiving to enjoy sweet potatoes.  Try serving up these cumin-spiced ‘chips’ with hamburgers, pork tenderloin or chicken.  A nice alternative to french fries, and an excellent source of vitamin A.

Pan Grilled Sweet Potatoes

Ingredients
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon olive oil
1 pound peeled sweet potatoes, cut into 1/4-inch thick slices
2 tablespoons chopped fresh cilantro

Directions
In small bowl, combine cumin, garlic powder, salt and pepper.  Set aside.

Place sweet potatoes in large bowl.  Drizzle with oil; toss to coat. Heat large grill pan over medium heat.  Coat pan with cooking spray.  Add potatoes, cook 10 minutes or until tender, turning occasionally.  Transfer potatoes to large bowl.  Sprinkle with cilantro and  cumin mixture; toss gently to coat.  4 servings.

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Onions, celery and bell peppers are know as the “Trinity” in Creole/Cajun cuisine, the key ingredients that give this zesty bean dish its distinctive regional flavor.

Creole Butter Beans

Ingredients
2 tablespoon butter or margarine
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons chopped celery
1 tablespoon seeded, chopped jalapeno pepper
1 (16-ounce) can diced tomatoes, undrained
1 (15.5-ounce) can butter beans, drained
1 teaspoon seasoned salt
3/4 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 to 2 drops hot pepper sauce

Directions
Heat butter in medium saucepan over medium-high heat until melted.  Add onion, green pepper, celery, and jalapeno.  Cook stirring frequently until onion is tender.  Stir in remaining ingredients.  Bring to a boil; reduce heat and simmer 10 minutes.  Garnish with fresh chopped parsley if desired.  6 servings.

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