January Cookbook Exploration

So, I'm off to a great start with my new year resolutions (granted, it is still the first week of January) and for my first cookbook challenge I will be exploring Simple Vegetarian Pleasures by Jeanne Lemlin. Okay, so I know that it is already clear that I love this cookbook (see earlier posts), but truly, I've had it for almost 2 years and have only made 5 recipes from it (Beer Pizza, Black Bean Chili, Orange Almond Cake, Spicy Peanut Noodles, and Nantucket Cranberry Cake).
So last night I made Sweet Potato Chili and Flaky Wheat Biscuits for dinner. The chili was really good, but was so similar to the black bean chili recipe that it didn't really need its own recipe. I think in the future that I will play more with the black bean chili recipe and substitute a diced sweet potato for a can of beans from time to time. The flaky wheat biscuits were yummy and easy to make. Overall, both recipes were winners and will be included in future dinner rotations.

Flaky Wheat Biscuits
1 1/2 cups unbleached flour
1/2 cup whole wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter
1 cup whole milk (I used 2% milk)
1. Lightly butter a baking sheet. Preheat the oven to 425 and place the oven rack in a high position.
2. In a large bowl thoroughly combine the two flours, baking powder, and salt. Cut the butter into bits, then toss in with the flour to coat the pieces. Using your fingers or a pastry cutter, rub the butter into the flour until coarse crumbs form. Pour in the milk and mix it into the flour just until a ball of dough can be formed. Don't over beat.
3. Lightly flour your work surface. Drop the dough onto the surface and knead it 2 or 3 times. Pat it into a 1/2 inch thick disk. Cut out the biscuits using a 2 inch biscuit cutter.* Place on the baking sheet and bake for 10-12 minutes or until golden brown. *I am rather short on counter space so I just made drop biscuits; not as pretty but just as tasty.

Sweet Potato Chili
3 tablespoons canola oil
2 large onions, finely diced (I used 1)
6 garlic cloves, minced (I used 3)
1 red bell pepper, finely diced
1 green bell pepper, finely diced (I omitted because they were in poor condition at the market)
1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
5 cups water (I just filled the tomato can with water)
1 (28-oz) can plum tomatoes, finely chopped in their juice
1/4 cup tomato paste (I just use the whole can)
2 medium-large yams, peeled and cut into 1/2-inch dice (I used 1)
2 (15-oz) cans black beans, well rinsed
3/4 teaspoon salt
1. Heat the oil in a large stockpot over medium heat. Add the onions and garlic and saute, stirring frequently, until the onions begin to brown. Stir in the bell peppers and cook 10 minutes stirring often.
2. Sprinkle on the chili powder and cumin and cook the spices 2 minutes, stirring continuously. Stir in all the remaining ingredients and bring the mixture to a boil. Cook 15 minutes or so, or just until the sweet potatoes are tender. Stir the chili occasionally. Top with your favorite chili toppings. I topped this chili with some goat cheese.