When I go out to my local diner in LA, I always order a plain baked sweet potato and then I eat it with steamed spinach or broccoli on top. That way I don’t have to worry about crappy ingredients contaminating my food. Since I made this at home, I thought I would jazz it up with some bacon. I’m tempted to bring crumpled bacon to the diner in my purse. This was that good. It was really easy and fast to make so it’s definitely a great meal for the weekday.
1 bag of baby kale (it's less bitter, than the full grown version)
1 package of bacon
Instructions
Wrap sweet potatoes in foil, stab it a few times with a fork, and bake for an hour at 350 degrees fairenheight.
Steam baby kale by adding inch water to a large pot, throw in baby kale then cover with lid for 5 minutes. Mix once to evenly distribute steam.
In a pan, cook bacon, crumble bacon, and save the fat.
Drain baby kale thoroughly
(optional) Add baby kale to leftover bacon fat and stir. This might splatter a bit since water and oil don't mix so be careful and stand back. This will make your steamed baby kale taste awesome though.
Cut open sweet potato and add baby kale then crumbled bacon on top. Enjoy.
I wanted to test out a puttanesca sauce recipe for some anchovies I bought in bulk at the local Italian grocery store near my parent’s house. I put this recipe to the test with some wild pike I picked up at the grocery store and am really happy with the results. Poaching the fish in spaghetti sauce makes the fish incredibly tender and moist even though I cooked this for a long time just to be safe. My family and I loved it plus it was easy, so I plan on making this again. Most likely, with my new anchovies over spaghetti squash.
When I was growing up, we used to have taco salad dinners all the time. I made a healthier paleo version for dinner that my finace really loved. Instead of a salad dressing, I prefer to eat it with guacamole. Whole foods makes it fresh everyday, which makes weeknight dinner much easier. I think this is definitely a repeat.
I’m really happy with the way this came out. It’s not very spicy so if you may need to add in another pepper or more chili powder. I paired the slow cooker beef and veggies with some cauliflower cous cous. It’s really easy to make, just put cauliflower into the food processor, and watch it get pulverized. Then, saute it with some stable cooking oil or broth, or even eat it raw. I barely cooked mine, but then ended up mixing it with the slow cooker vegetables and beef to make a big mashed mess. It tasted awesome though, and texture reminded me of grits. Maybe I should rebrand this as a Mexican breakfast? Put a poached egg over it and it would be breakfast for sure!
Believe it or not, sautéed cabbage and onions was second thing I learned how to cook back in college after cous cous, that’s how easy this recipe is to make. I used olive oil back then and left out the bacon. However, the bacon make this taste extra delicious for pickier eaters, and the rendered bacon fat makes a great stable cooking oil. Plus, this recipe makes a ton of leftovers, which always makes me happy.
This tasted delicious, and had just the right amount of heat. Trust me, the heat builds the more you eat. Plus, it was easy to throw everything in the slow cooker, and have a ton of leftovers! I will definitely be making this again.
Chop onions, tomato, red bell pepper, and mince garlic cloves
Add chopped vegetables including pre-chopped butternut squash and vegetable stock to slow cooker.
Finely dice jalepenoes and scoop out most of the seeds (which is where the heat is). Add to slow cooker.
Then add rest of the ingredients, and stir so they are mixed.
Set slow cooker on high and cook until butternut squash is soft 6-8 hours. Stir occasionally since the slow cooker will be full and vegetables on top will cook slower.
