February 7th - DAY SEVEN

Although most of our day has been spent eating half-eaten yogurts and leftover pieces of bread from the fridge (since the half-eaten kid items has taken over!) I did make myself a lunch that was tasty and SO simple...the kids had scrambled eggs with cheese and toast. I heated up a corn tortilla, put in a few of the leftover scrambled eggs, a handful of the vallarta beans from last night, a sprinkling of cheese and a couple slices of avocado (some salsa would have been great too!).

For dinner I am FINALLY getting around to making Moosewood's Navajo Stew (from Simple Suppers) which I got the sweet potatoes for a week ago. I also have dough to make whole wheat naan bread from Peter Reinhart's Whole Grain Baking book that is fermenting in the fridge.

Navajo Stew
2 medium sweet potatoes
2 red or green bell peppers
1 large onion
4 garlic cloves, minced
2 Tbsp. vegetable oil
1 Tbsp. ground cumin
1 tsp. salt
1/4 tsp. black pepper
1 (15 oz.) can of tomatoes
1 Tbsp. canned chipotles in adobo sauce
1/2 cup chopped fresh cilantro
1 (15 oz.) can of butter beans of black beans, drained
flatbread (tortillas, lavash, or pita)
plain yogurt, sour cream, or Cilantro Yogurt Sauce

Preheat the oven to 450 degrees F. Lightly oil a baking sheet.
Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes.
A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.