Book-drawing Wednesday and Sweet Potato Hash

   May 23, 2012 10:57 am    0

 

Lots of great ideas here for fresh summer vegetables, which are coming soon.

Thanks to everyone who entered the drawing for “Simple Shortcut Recipes,” from Gooseberry Patch. The winner is Jenn Sirak. I’ll pop it in the mail today.

If you are not Jenn Sirak, throw your name in the hat for "The Naked Foods Cookbook: The Whole-Foods, Healthy-Fats, Gluten-Free Guide to Losing Weight and Feeling Great" by Margaret Floyd and James Barry. Lots of creative and healthy dishes in here.

If you want the book, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK.

If you need enticement, check this out:

SWEET POTATO BREAKFAST HASH
1 1/2 tablespoons ghee or lard
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 sweet potatoes, cubed (2 to 2 1/2 cups)
1/2 onion, diced (approximately 1/2 cup)
1/4 red bell pepper, diced (approximately 1/4 cup)
1/4 yellow bell pepper, diced (approximately 1/4 cup)
2 stalks celery, diced (approximately 1/2 cup)
2 cups chopped kale
3 chicken, turkey or pork sausage links, cut into 1/2-inch-thick half moons

1. Preheat oven to 385 degrees. Place an oven tray in the oven as it preheats, along with a large heat-resistant mixing bowl with the ghee in it to melt.
2. When the ghee has melted, remove from oven and add the salt, black pepper, paprika, cumin and chili powder to the bowl, mixing well. Add the sweet potatoes, onion, red and yellow peppers and celery. Toss well to coat the veggies thoroughly in the ghee and spice mixture.
3. Pull the heated oven tray out of the oven, spread the veggies on it and bake for 15 minutes.
4. At the 15-minute mark, pull the veggies out of the oven, add the kale and sausage, stir to mix them in, and put the tray back in the oven for another 15 to 17 minutes, until has has lightly browned.
Serve warm.

 

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