My first clue came about 10 seconds after placing it in my mouth. It was my very first mouthful. You would think after all these years I would know better than to put in so much on my first mouthful. But I don’t know any better. In many ways I am still a kid at heart, eating is one of those ways. I no longer eat mud pies or put things in my mouth on a dare from my friends, but I am still stupid enough to stick a mouthful of something new in my mouth without tasting a small piece first. I can’t help it. I gave up trying a long time ago and just accept things like that as personality flaws and I learn to live with it.
Tonight my eating adventure involved a mixture of some new spices I recently acquired. I got some new Cajun spice, Chipotle seasoning, Louisiana hot sauce, and crushed red peppers. Any experienced connoisseur of hot spices could tell you that the intensity of any one of those spices could vary significantly for many reasons, such as ingredients used, processing methods, aging time, packaging, etc.. I certainly know such a thing, but that doesn’t stop me from being an idiot.
There’s just something about adding spices to food. For me, that “something” is a lack of restraint. Not that I follow recipes, but let’s say for the sake of example that I did. If a recipe called for “a pinch” of some spice, I’m going to probably use about a tablespoon or two. If a recipe calls for a tablespoon, I’ll probably use about a quarter cup or so. I basically just sprinkle some on in between adding every ingredient. The more ingredients a dish takes, the hotter it’s going to come out if I have anything to do with it.
Tonight I was in the mood for something with black beans. I had just soaked and cooked about a pound of black beans yesterday so today it was time to make something to use them. I was in the mood for my famous black bean/turkey chili, but I didn’t have all the necessary ingredients and didn’t feel like running out to the store. When I’m hungry, I’m ready to eat, not ready to go shopping. So once again I was reduced to using whatever I found in the house.
As is typical with me, I didn’t want to spend a lot of time cooking dinner. I ended up spending more time than I wanted on brunch earlier in the day, so I didn’t want to waste a lot more time on another meal in the same day. I wanted to practice the KISS method – Keep it simple stupid.
Here’s what I found and decided to make – a sweet potato, an onion, Brussels sprouts, corn, broccoli, black beans, fresh spinach, left-over white turkey meat, whole-grain tortilla wraps, and all my yummy hot spices. Below is the recipe for what I did with them. Feel free to try it on your own. By the way, I should point out that I don’t cook for any number of people. I just throw stuff together and get what I get. If it’s too much food, I have left-overs for the next day.
Steamed Cajun Sweet Potato (with friends)
Ingredients:
1 sweet potato, any size
1 onion, any kind you want
Whatever other veggies you have would work, but for this recipe I’m going to recommend something green like brussels sprouts, green beans, broccoli, peas, or asparagus.
½ to 1 cup corn, not on a cob.
½ to 1 cup black beans, either raw already cooked or organic, low-sodium from can. If you’re going to use canned, just use the whole can and roughly an equal amount of corn.
Directions:
First peel and cut one medium onion into big chunks, not dainty little chopped pieces. Let it sit while you prep the other stuff.
Start a steamer pot with about 2” of water to steam the veggies.
Next get out a nice sturdy, sharp knife and cut the sweet potato. Raw sweet potatoes are kind of tough, so you have to have a good knife to get through them. Cut it into chunks small enough to put into your mouth.
Steaming a whole sweet potato takes about 45 minutes, but cutting into small chunks cuts the steaming time down to 7 – 10 minutes. When the water starts boiling, put the sweet potato into the steamer and cover. I don’t like to over-cook my sweet potatoes, so the total steam time is going to only be about 7 or 8 minutes using my bite-sized chunks.
If you are steaming fresh Brussels sprouts, add those at the same time as the potato, or maybe even a minute or two earlier because they take a little longer.
After a few minutes, add your other veggies (already cut to bite-sized if needed). How long they take depends on what veggies you add. I’ll list a few of my recommendations below. Keep in mind the total steam time is less than 10 minutes so add them accordingly.
Steam times:
Brussels sprouts - 7 – 10 minutes
Asparagus - 5 minutes
Broccoli - 5 minutes
Onions - 5 minutes
Green beans - 4 minutes
Peas - 2 minutes
I wanted my black beans warm, so I micro waved them with the corn for 3 minutes when there was that much steam time left, because I’m all about coordinating the times perfectly.
While the veggies where steaming, I also threw this together –
Turkey Wrap
Ingredients:
1 low-cal, low-sodium, tortilla wrap (I use multi-grain, but any should do) note: most wraps I’ve found are high in both calories and sodium so search around and read the label for the lowest you can find).
Fresh spinach
Sliced green and red peppers
Sliced red onion – just a little since there were onions with the veggie dish.
White turkey meat pieces
Spicy brown mustard
Directions:
Place all together and roll up a wrap. Hopefully I don’t need to tell you any more than that.
When veggies finished steaming, I put them into a mixing bowl with the black beans and corn and sprinkled on about a tablespoon or two of extra virgin olive oil and then added all my new spices (Cajun, chipotle, red pepper, hot sauce) along with some freshly ground black pepper and some extra cayenne pepper and then mixed it all up. Then I added the spices again and mixed again. While I was at it, I also added a round of the spices to my turkey wrap. Just to make sure all the veggies got some good hot spices on them, I added a little more EVOO and another round of spices and mixed one last time.
Then I placed my wrap and what veggies I wanted on a plate to enjoy and saved the rest for tomorrow. For some reason I thought a nice glass of burgundy would go well with it, but I opted for water. I suppose if you wanted, you could top with a little shredded cheese on either the veggies or the wrap, but I skipped that also.
Before I even sat down, I shoved the first huge mouthful in and was very grateful for the glass of water to put the fire out that was now burning in my mouth. Not only did my nose begin running instantly, but my eyes did also. I thought my whole head was going to explode. Holy crap was that good! In hindsight, I’d have to recommend a little restraint with all the extra spices, but I sure enjoyed it. I think Cajun spices seem to go well with sweet potatoes. I just have to learn to quit getting so carried away with it. Maybe next time I’ll try to measure and take it easy…but I doubt it.
Posted by Ty Randall 
Posted by Ty Randall
Posted by Ty Randall 




