After flying around hither and yon for seven days, I’m home and crafty endeavors should begin soon. As soon as the jetlag passes a bit. Until then, here’s what I made for dinner. You know it’s easy if I could make it with the brain soupiness of yesterday.
The recipe is Black Bean and Sweet Potato Stew. My version had minimal changes: I made half the recipe since that seemed plenty, I used more ginger and garlic because they’re delicious, I used 3/4 the amount of orange juice and the rest water and I added about 5 pinches of smoked paprika. I also ended up with a not at all spicy Hatch pepper so I added a few pinches of red pepper flakes to make it a bit spicier. My polenta came from Trader Joes in a tube that looks like marzipan and I fried up two little slices in a nonstick pan with a bit of butter for color. Try not to skip the polenta, it really works well with the stew. Of course I added some ripe avocado to the bowl because they’re extremely yummy. Hope you enjoy this easy dish!