Sweet Potato Quesadillas

Description:
This recipe is quite tasty, colorful and unusual. The spices give it a very unique flavor. This is a favorite mexcian dish of mine. It's also very easy to make. I had it for dinner tonight and I'm already done eating!! It's quite delicious.

Ingredients:
1 ½ c finely chopped onion
2 garlic cloves, minced or pressed
3 tbsn vegetable oil
4 c grated peeled sweet potato (about 3 potatoes)
½ tspn dried oregano
1 tspn chili power
2 tspn ground cumin
Generous pinch of cayenne
Salt and ground black pepper to taste
1 c grated sharp cheddar cheese

8 tortillas (8 to 10 inch)
Commercial Mexican-style tomato salsa
Sour cream


Directions:
Sauté the onions and garlic in the vegetable oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili power, cumin, and cayenne and cook, covered, for about 10 minutes, stirring frequently to prevent sticking. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Spread on-eighth of the filling smoothly and 2 tbsn of the cheeses on each tortilla and fold over.

I personally don’t bother cooking the tortilla, but if you want to cook them add a little oil to a large pan and cook for 2 –3 minutes on each side.

Top with salsa and sour cream.

Tonight I accidentally bought one yam (yams are orange). It doesn’t really matter if you use a yam or a sweet potato. It’s going to taste great!

You can also just add as much filling as you want to a tortilla and eat it more like a burrito, which is what I usually do!

Pasta with Arrabbiata Sauce

Description:
This is one of my favorite pasta sauce recipes. It�s a spicy sauce and it's easy to make (I'm making it right now). If my husband would eat it every night, I'd probably make it every night.

You can serve it with any type of pasta. Traditionally, it is served with Penne, but I usually serve it with spaghetti or angel hair pasta.

The recipe makes enough sauce to go with a pound of pasta.. I, personally, don't like the taste of leftover pasta so I only make the amount of pasta we�re going to eat that night (about 4 oz for 2 of us) and then I freeze the remainder of the sauce. It freezes well and it�s great to have it on hand when you�re in a rush for dinner.

Ingredients:
2 tbsn olive oil
1 medium onion
2 cloves garlic
1 28 oz can of crushed tomatoes (if available I use the fire roasted tomatoes)
1 sugar lump (or 1 tspn of sugar)
1 tsp dried crushed red pepper
2 tbsp chopped parsley (or 2 tspn dried)
salt and pepper to taste
Pasta of choice.

Directions:
Heat oil and gently fry the chopped onion, garlic and crushed red pepper until softened. Add tomatoes with their juice, sugar and salt and pepper to taste. If using dried parsley add it now, if using fresh parsley wait to add until you're ready to serve. Simmer for 20 minutes.

While the sauce is simmering, make whatever pasta you�re using according to package instructions.

Once the sauce is done, if using a lb of pasta, mix it all together. If you're just making a few servings, I just serve the sauce over the pasta and freeze the remainder of the sauce after it cools down.

Top with parmesan cheese.