Good morning, everyone! It’s another beautiful day. Be sure to thank God for his new blessings and mercies and enjoy them today.
It’s Monday and that means it’s time for a new recipe. This is beefy stuffed sweet potatoes with a carrot and cilantro side salad. It’s simple to make and at $2.69 per serving it’s easy on the wallet. I like this recipe because sweet potatoes and carrots are two of my favorite foods. They are both packed with Vitamin A and beta carotene, which help improve your vision and immune system. Give this recipe a try. I know you’ll love it.
The recipe is from http://www.foodnetwork.com and the pictures are my own.
Beefy Stuffed Sweet Potatoes with a Carrot and Cilantro Salad
4 small sweet potatoes, scrubbed and washed
4 medium carrots, 2 roughly chopped and 2 shredded
1/2 medium onion, roughly chopped
1 plum tomato, chopped
2 cloves garlic
2 tablespoons plus
1 teaspoon red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Freshly ground black pepper
2 tablespoons olive oil
3/4 pound lean ground beef
1/4 cup chopped fresh cilantro
Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
Combine the chopped carrots, onions,tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in afood processor; pulse until coarsely chopped.
Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute.
Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine.
Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.
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