8.13.2017

Salsa



Salsa

2 tomatoes
1 yellow bell pepper
1 green bell pepper
1/2 jalapeno pepper
5 cloves garlic
1/2 onion
1/4 cup cilantro
1 avocado

the juice from half of a fresh lime
1/2 tsp salt
1 tsp cumin
1/2 tsp pepper

Chop the first set of ingredients and combine in a bowl. Pour in the lime juice, then add the seasonings. Refrigerate for an hour, or overnight, before serving.














8.10.2017

Sweet Potato Hash with Kale and Egg


Sweet Potato Hash with Kale, Egg, Onion (sausage is optional)

2 sweet potatoes
1/2 onion
2 cups kale
2 eggs
1/4 lb sausage, cooked
salt, pepper to taste
1 tsp seasoning of choice (I used Arizona Dreaming from Penzey's Spices)

Chop onion & sweet potato, drizzle with olive oil and seasonings, then roast in pre-heated oven at 400-450 degrees (depending on how crispy/blackened you want them) for 35-40 minutes, checking every 15 minutes to ensure they aren't sticking. Flip halfway through. I lined the cookie sheet with parchment paper, Aluminum foil also works.

Meanwhile, heat the sausage (if you're using it) in a skillet, then add the kale. Without the fat from the sausage, you might want to add some butter to the pan before you cook the kale. Mix the roasted potatoes and onions into the sausage/kale mixture.

 In a separate skillet over medium heat, cook the eggs. When the egg whites just begin to set, sprinkle a teaspoon or two of water into the skillet. Once it begins to boil, cover the skillet with a lid and turn the heat down to low. You can remove the lid after a minute for a very runny egg, or leave it on up to five minutes for an egg that's firm in the middle. For the eggs in these pictures, I left the lid on for about two and a half minutes.

Assemble and serve immediately.