Jul 3, 2010

sweet potato sandwich

We went on a hike today. Lunch was sweet potato sandwich with lemon-tahini spread. I baked the sweet potatoes the night before with the Lima Bean Bake and cooled it overnight in the fridge. It worked very well because the potato had time to firm up and was tender and melt-y but held together. The spread I made with tahini, yogurt, Meyer lemon (why not?) and sugar and salt. At home on the sandwich were tomatoes, onions, avocado and sunflower sprouts - the most decadent sprouts in my opinion.  

The kids found this sandwich a little too sweet. The first one I made I made the mistake of not seasoning properly. Because the sweet potatoes are so sweet, seasoning each layer was crucial! For the girls I made the sandwich the same way but without the sweet potato and called it California Sandwich with Lemon-Tahini Spread.

Cost Breakdown:
bread: $2
sweet potato: $2
avocado: $2
onion, tahini, yogurt, sugar: $1
tomato: $2
Total for 5 sandwiches:

Sweet Potato Sandwich

California Sandwich

Jul 1, 2010

lima bean bake with garlic rapini

This is a perennial favorite around here. We've been making it for years; not just for the family, but as potluck dishes for recitals, parties, homeschool clubs, etc. It is amazing! The buttery bean, contrasted with the bitter, garlicky rapini is a flavor explosion! I can't go on enough about it. The cooking broth is always sopped up by the children with French or Italian bread. Mmmm.

It takes just 15 minutes to make on the stove, but requires a few hours of baking in the oven. I always overindulge on this. Oh, well.
The recipe is enough to feed a family o five, but the leftovers from this are in demand, so I always double this recipe.

Cost Breakdown:
2 cans of beans: $2.50
onion, carrot, garlic : $1.50
tomato: $1
rapini: $3
bread: $3
Total to feed a family of 5: