Make Something New Every Day

This blog is inspired by all those who love to cook, whether experienced or not, and who continue to experiment with new ideas & ingredients, and best of all, share their passion with others.

The first entries are recipes prepared by the students of Lionel Wilson College Preparatory Academy in Oakland, CA. Fifteen students with varying cooking experience participated in my weekly workshop (via Tutorpedia), and successfully prepared various meals, snacks, and baked goods as part of an after-school program.

Along with the recipes from that class, I will continue to add new seasonal items, spanning every genre of the culinary world, as well as a helpful list of links to recipes, instructional videos, and places to shop and volunteer in your area.

Feel free to ask me questions and share your recipes and ideas as well. I look forward to cooking with you.

August 30, 2015

Sweet Potato Tacos with Zingy Coleslaw

Why did I wait so long to post this staple to my diet? The epitome of my mantra (Tasty Cheap Easy), these tacos always hit the spot. 

Now why would anyone post a recipe for tacos? I can't think of a more elastic and widely interpreted dish. All I can tell you is that the texture/flavor mix of my favorite cheap version is really satisfying, and the keys are as follows:
Hannah Sweet Potatoes: Tan skin, white flesh. Kind of like a yukon gold, but sweeter. 
La Tortilla Factory Green Chili Tortillas: A magical corn/wheat combo that can take a lot of crisping, but stays chewy and soft. Vegan. Local.
Coleslaw that's more vinegary than mayonnaisey: What can you tell from this photo? Nothing. But I can tell you that people who hate mayonnaise like this coleslaw.
Get it Together

The Slaw
Whisk together
2T mayo
1T dijon mustard
2t maple syrup
3T apple cider vinegar
Toss in: 
Half a cabbage, shredded finely
2 carrots, shredded
1 green inion, thinly sliced
Season with black pepper (it shouldn't need any salt)

The Sweet Potatoes
Peel and slice the potatoes about 1/4" thick. Steam for about 10 minutes (til fork tender but not mushy). At this point you can use the potatoes in the tacos, or sear them in a little butter for added flavor. 

Heat a large skillet on medium/medium-high. No oil needed. Heat tortillas until golden brown. 
At this point you can add any toppings you crave. Some combos I like include a bed of salsa-style refried beans, pepper jack, avocados and tomatoes. 

Slaw is good for a few days, as are extra cooked sweet potatoes. So you can make several meals out of this and eat very well for a couple bucks a day. 

на здоровья! 

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