Friday, June 10, 2011

Feed Me: The Humble Potato...

I have a thing for potatoes, and bread, and spring rolls--sorry, I tend to lose focus. We're talking about potatoes, right? Yes, potatoes. I have a thing for potatoes in tacos and with avocado-tomato-onion relish. It's so simple it's ridiculous--which makes it that much more delicious! Enjoy.

Spiced Potato Tacos with Avocado-Tomato-Onion Relish

Potato Seasoning Mix

1 Tbsp chili powder

1 Tbsp oregano

1/2 Tbsp paprika

2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

Directions: Combine all the seasonings and mix well. I usually quadruple the amounts so that I have taco seasoning on hand whenver I need it

Potato Filling

4 cups diced red potatoes (1" chunks)

1 Tbsp taco seasoning

1/4 cup oil of choice (I use canola...and you can use more oil or less...I'm still not the oil police)

Directions: Heat oven to 425 degrees. Place oil on cookie sheet, add potatoes, sprinkle 1 Tbsp seasoning on top of potatoes and mix with hands to make sure the seasoning gets on all of the potatoes. Spread out into a single layer. Bake for 20-25 minutes.

Avocado-Tomato-Onion Relish

2 ripe avocadoes, diced

3 roma tomatoes, diced

1/2 yellow onion, finely diced

1/4 cup packed cilantro, chopped

1 Tbsp orange juice (if you don't have orange juice use lemon, but not lime)

1/4tsp + 1/8 tsp salt

1/4 tsp ground coriander (not cumin, trust me)

Directions: Combine avocado, tomato, and onions in a bowl and toss. Sprinkled on salt, coriander and orange juice and toss again. Finally sprinkle on cilantro and toss a final time. Try not to eat the bowl. I sometimes skip the potatoes all together and use this relish as my taco filler.

Taco Shells of choice (I used corn taco shells. I sprinkle them with water and then wrap with foil and bake at 260 degrees for 10 minutes. What I prefer to do is fry them up in a little canola oil because they taste better that way, but I have to wear a swimsuit in July, so...)

Then what, Reine? Do you need me to walk you through taco assembly? I didn't think so. Side note, I put my potatoes in first and drizzle a little sriracha on before adding the avocado relish.

You have been fed.

grace & peace,


Tuesday, June 7, 2011

Sweet Happening June 7th-11th

Hello Extended SweetArt Family!

Did you know our hours have changed? Did I mention that? I think I did but the heat has zapped my brain. Just so you know, we are now open Tuesday-Friday from 8am-6pm and Saturday from 9am-5pm. We have espresso/lattes (finally) and ice! Look at SweetArt, jumping into the ... ummm ...present.

Anyhoo, this week's special is a Falafel Wrap. Delicious little chickpea goddesses wrapped in a whole wheat wonder with all the fixins and a vegan sauce. No, no, please, don't thank us, just come in to see us...wax poetic, bring us flowers, chocolates (fair trade, of course:), and lots and lots of money. That will do.

It's official: Friday is Pie Day. Every single Friday we will try to resist from eating every pie we make. Savory and Sweet. Vegan and Vegetarian. As my numbero uno baker, Lisa, says, "We should be known for our pies. They're the best!" Or something like that. Well, she's right! I love pie more than anything else in the world (well, not more than my children and husband--most days--but pie is a very very close second). We will bring back the deep dish pizzas, and I feel a Caramel Banana Cream Pie with Real Whipped Cream coming to a store near you. Our store. This Friday. Shall you join us? We'd hate to eat them all on our own. We will, but we'd hate to.

Look for Feed Me to join this blog. What's Feed Me, you ask? Well, it's a recipe from start to finish located right here on this blog with photos. People always ask me for recipes (like I cook at home or something after working all day, LOL!). Well, after baking all day long, I actually do cook at home. Nothing fancy. Just Humble Exquisiteness (book title, maybe?). So here is my semi-promise (semi cause I'd hate to disappoint you), I will be posting atleast TWO recipes a week right here on this blog with photos. They will always be vegetarian (unless I totally give that up), and often times vegan and from time to time gluten-free vegan. So check in often. Cook at home (when you're not at SweetArt!). And tell me what you think (and only if it's good).

Ok, so I think we officially have enough people wanting to take classes where it's not just three people (myself included) looking at each other in an uncomfortable weird way. So, here's where you come in. Let me know what you'd like to take if you were to take a cooking class. Here's what I've been thinking:
  • Gluten-Free Vegan from Breakfast to Dinner
  • Frost that Cake like a Pro (cheesy in progress)
  • Vegan Holiday Cooking (Food that non-vegans would want to eat)
  • Girls Night! Tipsy Drinks, Nibbles & More (vegetarian)
  • Brown Bagging It (lunch for you & the kids--if you have kids--if not, lunch for you)
  • And something else that would be profoundly well attended!
As always, thank you guys so much for keeping our dream alive. The business is changing for the better, things are great, and we couldn't do it without you.

Speak kindly to each other (it can change a life). Have more patience (especially when we're crowded:) And know how beautiful, special and in-such-great-shape you are! (the last one was for me...taste-tester guilt. Don't judge me)

grace & peace,

Reine, Cbabi & the Entire SweetArt Crew!

Ode to Billy Goat...

I'm having an all-out affair...with Billy...Goat Chips.

Honey, it's shameful. SHAME. FUL. And as hard as I try-- there's no stopping me. I mean I am sneaking around. Hiding behind the sandwich prep table...Grabbing two or three. Then six or seven. I cannot stop myself.

And just when I'd committed myself to Swimsuit Season.

don't judge me,