Green Bean and Carrot Chips

Last weekend, I visited the original Whole Foods Market in Austin and went crazy. It was amazing--I think I was there almost 4 hours! Eating, shopping, eating, drinking, eating... Such a neat store. Various food bars are set up throughout, each with its own menu, and samples, of course. For breakfast, I bought a loaf of raisin, pecan sourdough and a cup of coffee. Wonderful samples included candied salmon, smoked brisket, "raw" whipped cauliflower, octupus salad, shrimp ceviche, pumpkin-flax seed granola, and several breads and cheeses. I sat down at the "living raw" foods bar for lunch (as if I hadn't had enough samples!) and ordered a vegetable nori roll with brazil nut paste and ginger-soy dressing. Very beautiful. I finished with fresh pistachio gelato and bought a delicious smoked chicken salad to take with me for dinner. What a great day! It is definately an outing worth going to Austin for. I even bought a skirt at the store!

One of my take home treats, were these tasty bean and carrot chips. I had never had green bean chips and really enjoyed them. Dried, fried, and lightly salted, the bean taste is present with the natural sweetness of the vegetable. They are a great alternative to potato chips and look so appealing and different! I'll have to try making some--they would be perfect for picnics or bbqs or to send in lunches. Robert even tried one! :)

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Grilled Pork Tenderloin with Black Bean, Vegetable Rice

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Mashed Sweet Potatoes

I love sweet potatoes--mashed, roasted, boiled, grilled, in soups, chilis, and chowders--they're such a wholesome and versatile vegetable. This simple recipe came from Cook Illustrated's "The New Best Recipe" and is yields a perfect mashed sweet potato. They are simmered in a little cream, butter, salt, and sugar and then mashed in the same pot. Great side dish! Continue for recipe.

Mashed Sweet Potatoes
adapted from Cook Illustrated's The New Best Recipe

Serves 4

2-4 T unsalted butter, cut into 4 pieces
2 T heavy cream (or half-and-half)
1 t sugar
1/2 t salt
2 lbs. sweet potatoes (about 2 large or 3 medium), peeled and cut into 1/4-inch slices
Pinch of ground black pepper.

Combine all ingredients, except the pepper, in a 3 qt. saucepan. Cover and cook over low heat, stirring occasionally, until the potatoes fall apart when poked with a fork, 35-45 minutes.
Off the heat, mash the potatoes and stir in the pepper.
Serve immediately.

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