Sweet Potato and Black Bean Tostada

I had originally planned on making this as quesadillas but trying to keep the sweet potato pieces and black beans stuck between two tortillas would have been much too difficult. I am glad I did it this way because it was very filling, incredibly simple, and I didn't end up with it all over the floor.  I saw a recipe similar to this in Cooking Light but it required a lot more prep and I just didn't feel like making dough. Anyways...this is a great mexican dish, the smoky-spicy chile powder and sweet potatoes are a perfect combination. The beans add a lot of fiber, which makes it a great option for lunch to hold you over until dinner.
This would be a fabulous burrito or taco filler as well, if you felt so inclined.

Asian Baked Tofu

After the holidays are over time seems to just start dragging...especially with a new semester of school starting, all I can do is think about summer! Unfortunately, I haven't been doing much unique or new cooking recently and despite my efforts I have yet to find any inspiration to do so. However, I did discover my new favorite way to prepare tofu. This is an excellent combo of sweet and spicy and is easily prepared for a quick lunch or dinner.

Stuffed Acorn Squash

Apparently I am on a serious Indian kick and will make anything I can with curry powder. This was the first time I have ever had acorn squash and it will certainly not be the last. The sweet caramelized squash and spicy curry was an absolutely delicious combination.

Pumpkin Bread

It has been a long time since I have made a quick bread. I had forgotten how much I loved them. This earthy, pumpkin spiced bread is wonderfully healthy and has the ideal texture and amount of sweetness to be perfect with coffee in the morning or served warm with ice cream as dessert.
It filled our apartment with wonderful smells that reminded me of the holidays, which now seem long ago.