1 10-ounce red-skinned sweet potato, peeled, cut into 3/4-inch cubes
1 14 1/2-ounce can fire-roasted diced tomatoes
1 15- to 16-ounce can pinto beans, drained
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons grated orange peel
HEAT olive oil in heavy medium saucepan over medium-high heat.
ADD onion and sauté until golden, about 5 minutes. Add chili powder and stir 1 minute. Add broth and sweet potato cubes.
COVER pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes. Add tomatoes with their juices and pinto beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes.
MIX in cilantro and orange peel. Season to taste with salt and pepper and serve.
Sara's (Almost Famous) French Onion Sandwich
The secrets of a great steak sandwich are the quality of the ingredients and the thinness of the raw beef. Sandy Creek Farms keeps me supplied with sirloin for Philly cheesesteaks, which is not only delicious and locally raised, but already sliced, which makes these sandwiches super-quick to make. I always keep a pound or two in my freezer. Thaw it overnight in the fridge.
Every Tuesday I buy a loaf (or two) of Blue Monday bread at Charleston Bread. They will happily slice it for you, and it is the perfect base for these tasty sandwiches. Actually, this is becoming a Tuesday-night staple at Casa Hamilton.
Makes about 4 sandwiches.
1 large onion
1 pound very thinly sliced sirloin
2 tablespoons extra-virgin olive oil
Worcestershire sauce to taste -- drip 3 or 4 drops of it onto each slice of beef as it sears
Salt and pepper, to taste
1/4 pound sharp provolone cheese, thinly sliced
Great bread for serving (if using Blue Monday, lightly toast a slice or two for each serving)
PEEL and halve onion lengthwise. Slice into thin, half-moon pieces.
WARM 1 tablespoon of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until golden and softened, stirring frequently. Transfer onions to a plate.
WARM in the same skillet the remaining 1 tablespoon oil over medium-high heat. Add half the beef. Season liberally with salt, pepper and Worcestershire. Cook until lightly browned and cooked through, turning often. Transfer to plate with onions.
REPEAT with remaining beef, adding olive oil to skillet if necessary. When second batch of beef is cooked, place all beef on a cutting board and coarsely chop. Return cooked onions and beef to skillet to heat through. Using a spatula, divide mixture into 4 or 5 portions in skillet and top each with a slice of cheese.
TO SERVE, scoop each portion of warm beef and onion onto a slice of toast, cut into 2 triangles and serve open-faced.
April Hamilton has always said, "Cooking is fun!" She shares her easy, practical recipes for delicious food through her cooking classes for kids and families. April's husband and three daughters help with testing and tasting in their Charleston kitchen. April would love to hear from you: Email aprilskitchencoun...@gmail.com.