Couscous and Cranberries

"Get in my Belly" Good Food

Sweet Potato, Black Bean and Spinach Quesadilla


Photo Credit: Con Poulos; Food Stylist: Simon Andrews; Prop Stylist: Megan Hedgpeth


12 oz. small sweet potatoes (about 2), halved lengthwise
2 tbsp. olive oil
2 cloves garlic, finely chopped
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. cayenne
1 (15-oz.) can black beans, rinsed
1 bunch spinach, thick stems discarded, leaves roughly chopped
4 medium tortillas
6 oz. Monterey Jack cheese
Lime wedges, for serving
Salsa, for serving


Heat broiler. Line a large broiler-proof baking sheet with foil. Place the sweet potatoes on a plate, cut-side down, and microwave on high until tender, 5 to 7 minutes.

Heat the oil and garlic in a large skillet over medium heat until the garlic just starts to sizzle. Stir in the cumin, cinnamon, and cayenne, and cook for 30 seconds.

Add the beans and 1/2 cup water and cook, tossing occasionally until heated through, about 2 minutes. Add the spinach and cook, tossing until just beginning to wilt, about 1 minute; remove from heat.

Place the tortillas on the prepared baking sheet. Scoop the sweet potato from the skins and spread on one half of each tortilla. Top with the bean mixture and cheese, then fold over the tortillas to cover the filling (they will look overstuffed). Broil until the top is golden brown and the cheese has melted, about 2 minutes. Serve with lime wedges and salsa if desired.


recipe @ Woman’s Day

Steak with Potatoes, Tomatoes and Herb Butter


Iain Bagwell


1 lb. New potatoes
kosher salt
6 tbsp. unsalted butter
1 clove garlic
¼ c. finely chopped fresh flat-leaf parsley
¼ c. finely chopped fresh chives
2 tbsp. olive oil
1 sirloin steak or London broil
4 plum tomatoes


Place the potatoes in a medium saucepan. Cover with cold water and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return to the pot.

Meanwhile, in a small bowl, combine the butter, garlic, parsley, chives (if using), and 1/4 teaspoon each salt and pepper; set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper and cook to desired doneness, 4 to 5 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.

Add the tomatoes to the skillet, drizzle with the remaining tablespoon oil and season with 1/4 teaspoon each salt and pepper. Cook, tossing, just until tender, about 2 minutes; transfer to plates. Add the herb butter to the potatoes and toss to coat. Serve with the tomatoes and steak.

recipe @ Woman’s Day

Roasted Chicken, Apples, and Onions


6 clove garlic
2 small Gala or Pink Lady apples
1 bulb fennel
1 lemon
2 sprig fresh rosemary
2 small onion
3 tbsp. olive oil
kosher salt
4 small Chicken Legs


Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the garlic, apples, onions, fennel, lemon, and rosemary with 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Transfer half the vegetables to a second large rimmed baking sheet and roast the vegetables for 10 minutes.

Rub the chicken with the remaining tablespoon oil and season with 1/2 teaspoon each salt and pepper. Nestle the chicken pieces among the vegetables and roast for 15 minutes. Switch the positions of the baking sheets and roast until the chicken is cooked through and the vegetables are golden brown and tender, 15 to 20 minutes more.

Sweet & Smoky Pork Tenderloin with Pineapple and Peppers


Photo credit: Chris Court; Food stylist: Justine Poole; Prop stylist: Lucy Tweed


2 red peppers, each cut into 8 pieces
2 small red onions, cut into 1/2-inch thick wedges
1/2 pineapple, cored and cut into 1-inch chunks
3 tbsp. olive oil
1/4 c. Ketchup
1 tbsp. honey
1/4 tsp. chipotle chili powder
2 small pork tenderloins (about 3/4 pound each)
kosher salt
1 tbsp. fresh lime juice (from 1/2 lime)
1/2 c. cilantro


Heat oven to 425 degrees F. On a rimmed baking sheet, toss the peppers, onions and pineapple with 2 tablespoons oil. Transfer half of the vegetable mixture to a second rimmed baking sheet and roast for 10 minutes.

Meanwhile, in a small bowl, combine the ketchup, honey, and chili powder; set aside. Heat the remaining tablespoon oil in a large skillet over medium-high heat. Season the pork with 1/4 teaspoon each salt and pepper and cook, turning occasionally, until browned on all sides, 6 to 8 minutes total.

Nestle the pork among the vegetables. Spoon half the ketchup mixture (about 1 tablespoon) over the pork and roast until an instant-read thermometer registers 145 degrees F, 15 to 18 minutes. Transfer the pork to a cutting board and spoon the remaining ketchup mixture over the top. Let rest at least 5 minutes before slicing.

Toss the vegetables with the lime juice and cilantro and serve with the pork.

Recipe @ Woman’s Day

Beef & Stout Skillet Pie

Photography by Iain Bagwell; Food styling by Simon Andrews; Prop styling by Megan Hedgpeth

A store-bought crust makes this one-pan beef pie even easier, and the hearty filling is sure to make for a family favorite.


1 tbsp. olive oil
1 lb. Lean Ground Beef
4 oz. small shiitake mushrooms
kosher salt
2 tbsp. tomato paste
½ c. frozen pearl onions
1 tbsp. fresh thyme leaves
3 tbsp. all-purpose flour
8 oz. stout (we used Ginger ale)
2 c. frozen butternut squash pieces
1 c. frozen peas
1 refrigerated rolled pie crust
1 large egg


Heat oven to 375 degrees F. Heat the oil in a 9-inch cast-iron skillet over medium heat. Add the beef, mushrooms and 3/4 teaspoon each salt and pepper, and cook, breaking up the beef with a spoon, until browned, 4 to 6 minutes. Spoon off and discard any fat.

Add the tomato paste and cook, stirring, for 2 minutes. Stir in the onions and thyme, then sprinkle with the flour and cook, stirring, for 30 seconds.

Add the stout and simmer until the liquid has thickened, about 1 minute. Add 1/2 cup water and bring to a simmer. Add the squash and peas, return to a simmer, then remove from heat. (This whole step takes only 2 to 3 minutes total.)

Unroll the pastry on a cutting board, brush with the egg, then cut a cross in the center. Lay the dough on top of the beef mixture (egg-side up), gently pressing the edges around the inside of the skillet. Bake until golden brown, 30 to 35 minutes. Let rest for 5 minutes before serving.


Recipe from Woman’s Day