No story this week.....we have been so busy, and a lot of change occurred so suddenly. I'm at lost for words. This is a recipe from Thug Kitchen, my favorite cookbook. It's a Baked Sweet Potato filled with Sautéed Kale and Simmered Black Eye Peas. I'll post the recipe when I have a moment over the weekend. 😊
When Gigi informed me that this week's food challenge is sweet potatoes I felt a little bummed. It isn't that I dislike sweet potatoes. On the contrary, I love them. It's that my best sweet potato dish happens to be sweet potato pie. Of all the food made it was my sweet potato pie that received the most raves. Alas, I no longer possess the recipe and I failed to commit it to memory. I've scoured the internet for it to no avail. It came to pass that I'd have to try another sweet potato recipe. A few weeks ago Tremain gave me a wonderful gift. He went to a yard sale on whim and knowing that I love cookbooks especially old cookbooks he found a true gem. The American Woman's Cookbook. Published in 1939, it's from an interesting time in American food history. Post Depression and Pre- WWII. It's a head to two cookbook. Sweet breads, hogs feet...And it shows the beginning of processed food becoming more commonplace. I found a very simple sweet potato recipe. I decided to couple it with golden pork chops (not pictured) because of the timing of the sweet potatoes. The pork chops are made with peaches(very summer fruit) and also contains cinnamon and ground cloves. It segues into the sweet relief of Autumn. I think of sweet potatoes as Autumn food. So here's the recipe:
Sweet Potato with Pineapple
6 small sweet potatoes
1/3 as much pineapple as potato
1/3 cup honey
1/4 cup water
Boil the potatoes with the skins on. When cool, peel and cut them in pieces one-quarter of an inch thick. Mix honey and hot water. Just cover the bottom of a baking dish with the mixture, add the sweet potatoes and sliced pineapple. Pour the remaining honey mixture over them and bake for ten minutes in the oven (400°F.).
.Spicy Sweet Potato Fries and Stuffed Spaghetti Squash
I peeled the sweet potato and cut it into strips. Put them in a bowl poured a little olive oil over it and used salt, pepper, cumin, cayenne, chili powder, garlic powder and onion powder. Cooked them in a 500 degree oven flipping them every 10 min until done. I don't know about the measurements because I just use the dump method. It was good but spicy. A little too spicy for me. So I will cut back on them next time. They look charred when they are done but its just the spices. I like them still soft
Stuffed Spaghetti Squash
I cut my squash in half lengthwise and cleaned it out. I brushed the inside with olive oil, salt and pepper. Put it in a square baking dish with enough water to cover the bottom. Cooked on high in the microwave for 9 min. Took them out to cool. Trust me, you want them to cool. While they were cooling I sauteed some broccoli in a skillet with some butter, garlic, crushed red pepper and some green onion. I then added diced up left over chicken breast and continued to saute it all until the broccoli was ready. I turned off the heat and microwaved bacon until crispy. When cooled enough to handle, take a fork and shred the inside of the squash. Throw the shredded part in the skillet too. I then added shredded cheddar and bacon and Parmesan cheese to the skillet. Once I mixed it all up I divided skillet contents in the scraped out squash hulls and patted it out flat. Sprinkled a little Mozzarella cheese and broiled til the cheese is melted.
Sweet potatoes!! Yum.. It was a mixed week for me because I love sweet potatoes and the husband does not. So the goal was to find a recipe that he could take.. So I figured anything with bacon and eggs has to be good. His reply.. It was really good. But.. Would've been better with white potatoes.
Smoky Bacon Sweet Potato Hash & Eggs
So my friend Angie has joined our little group.. I love it. As Amy & Nikita have both said.. The more the merrier. Nothing better than breaking bread together even with the miles between all of us.
“You don’t need a silver fork to eat good food.”
Don't forget to enjoy time at the table with the ones you love.
Nikita, Amy, Angie & Georgia
How to join:
If you'd like to join our Saturday bites club send me an email at email@example.com