Sweet Potato Stew

While I couldn't be at the recent MLFB gathering, the following recipe is one I would, undoubtedly, have loved to bring along. Sweet potatoes are in season in Japan at the moment and can be found in everything from desserts to main courses to appetizers. A little different than their American cousins - deep purple skin with a bright yellow interior that holds its own even after cooking - we've been happily chomping away at the recent harvest from the farm.

Here's my version of this original recipe I found on Epicurious years ago. It's a sure crowd pleaser, and it tastes good the moment it's made. The orange juice base makes it good for warding off colds, too.

Joan's Sweet Potato Stew

2 tablespoons olive oil

2 cups (or one whole medium to large onion) chopped a bit coarsely

2 tablespoons fresh minced ginger (without is ok, too, but it is a lovely addition)

1 1/2 teaspoons ground cumin

2-3 medium to largeish peeled sweet potatoes, cubed

4-6 cloves of garlic, minced

2-3 cups of orange juice

1 15 ounce can of black beans (2 is good, too) rinsed and drained

Heat the oil in the soup pan, throw in the onion, and cook covered until the onion is well-cooked and soft. I find the longer I cook it (without burning it) the better. Throw in the garlic, ginger, and cumin, and cover again. Toss in the cubed sweet potatoes, stir, and add the orange juice. I tend to add orange juice until the mixture is covered and the sweet potato bits are swimming a little. Then I throw in the beans, and let it simmer along until the sweet potatoes are done.

Beer Chili

This time of year calls for chili (yes it is even cold in Mexico City) and what could be better than chili with beer in it, right Patty?

Beer Chili to keep you warm:

2 thick slices nice smoky bacon, cut into cubes
1 medium onion, chopped
16 ounces lean beef
minced garlic, 2 cloves
1 bottle beer
15 oz can stewed tomatoes with juice, break the tomatoes up with a spoon (or your by squeezing with your hand)
1 teaspoon cumin
2 tablespoons chili powder
1 teaspoon paprika
1 teaspoon smoked chipotle powder
1 teaspoon cheyenne (if you like it hot)
1 bay leaf
1 teaspoon salt
pepper
can black beans drained and rinsed (or what ever bean you like)


Brown bacon in a deep pot, once brown add in the onions and cover and let cook over medium heat until translucent, about 5 minutes. add into the pot the garlic and ground meat and let it brown. Once the meat is brown add in the been and cook until it evaporates and the meat is really cooked down, about 10 minutes. add in the rest of the ingredients except the beans, cover and cook for about 30 minutes. add the beans and cook for another 5 minutes.