06 March, 2013

Stuffed Sweet Potato

Have you ever "waited patiently" for something in your life?

wait (verb) Stay where one is or delay action until a particular time or until something else happens.
patient (adjective) Able to wait without becoming annoyed or anxious.

In some circumstances it can be unhealthy for us to delay action until a particular thing happens. And please raise your hand if while you wait for something or someone you do not become annoyed or anxious. Oh boy! That discussion deserves its own blog post.

Perhaps, it would be healthier for us to "hope" and to "hope patiently".
hope noun-a desire or expectation for a certain thing to happen

So I admit it, I am looking forward to, waiting and hoping for the arrival of spring, warmer temperatures, my garden to produce, and my grass to turn green. However, in no way will I delay any action until then. To do that would be to miss the last little bit of winter with its colorful sunrises, crisp chill in the air, and comforting warm foods.

Stuffed Sweet Potato
(serves 2 as a meal)
2 large sweet potatoes
1 or 2 chicken breast, cooked
1/2 green bell pepper (onions or any other color bell pepper)
15 oz can black beans, rinsed and drained
olive oil
1/4 tsp cumin
sour cream

Preheat oven to 400 degrees. Rinse your sweet potatoes. Use a fork to prick a couple holes around the potato. Place them on a baking sheet and roast for about 40-50 minutes. They are done when you can put a fork in them and their is a sweet syrup dripping from them. While the potatoes are roasting, add olive oil to a small pot on medium heat. Add bell peppers (or onions) and saute for a few minutes. Add black beans and cumin and simmer on low. When potatoes are done roasting, slice them down the middle, add butter, top with black beans, chicken, and sour cream.