First, I’d like to take a moment to swoon over this:
I was holding my breath a lot during the first quarter, but BOY am I glad Peyton is back. Now I can enjoy football again!
In other news, this is now day 7, the end of week 1 of Whole30. I’ve been cooking a lot. More than usual, I suppose, because eating out has the likelihood of being a total fiasco – plus, if I can’t have a glass or two of wine, what’s the point of going out?!
Football Sunday without beer or some interesting cocktail seemed a bit sacrilegious around here, but thankfully, we had extreme chili success. We ate ours with sweet potato chips. It was divine. Go ahead, try it! I’m definitely going to be buying her book, Well Fed. Between the Sunshine Sauce and the Chili, I’m sold!
I also stumbled upon my new favorite way to eat sweet potato, and they are delicious with eggs as they are with a salad.
Sweet & Salty Potato Hash
- 1 Japanese Sweet Potato (you can use any, but I definitely prefer the JSP in this dish, the texture is perfect)
- 2 strips bacon
- 1 tbsp thai basil or basil (dried)
- 1/8 – 1/4 cup coconut milk
- Salt to taste
First, peel your potato.
This is what a Japanese Sweet Potato looks like, from the outside.
Carefully cut into slices of uniform thickness, then make piles as so
Then, carefully slice across horizontally, then vertically, so you have little cubes. This is just how I do it, and I feel it minimizes finger loss for me. Sweet potatoes are difficult to cut when they are raw, so please be careful and watch those piggies.
You’ll have a pile of cubes when you’re done.
Cut your bacon. Cutting bacon is possibly the most annoying thing ever, but remember, the small the pieces, the more evenly distributed throughout your potato hash.
Add your bacon to a skillet on medium heat.
As it begins to cook up, add your basil and stir it around a bit.
Add your potatoes and stir it up so the basil + bacon love gets equal attention from all potatoes.
Add your coconut milk
It should get all bubbly, if not, raise the heat a bit.
The coconut milk will absorb into your potatoes, and will create a shiny glaze on them as they cook. No need to constantly stir. What I like to do is let the potatoes stay on one side for a few minutes, then attempt to flip them to the other side. This way they get nice and browned.
That’s what they look like when they are glazy. Trust me, this coconut milk thing is magic.
Cook until your potatoes are nice and browned and crispy on the outside, and soft and sweet on the inside. Add some salt if you like.
Can you even ?
It’s definitely yummy like this.
Or any way, really.
I hope you enjoy!
Have a great Monday guys!
So, one of the most delicious things I ate while in Sonoma were Chilaquiles. There is a huge Mexican population in Sonoma and I didn’t find many local restaurants that didn’t have a nod here or there to Mexican food. The hotel’s breakfast restaurant had several, but the Chilaquiles were my favorite.
A blend of smushy and crunchy tortilla strips, delicious red (Ranchera) sauce, cheese, fried eggs, and a topping of sliced avocado and sour cream – just wow. Here’s a picture of the Chilaquiles from Sonoma.
I decided it needed re-creation. I added a roasted cauliflower side dish that I had made a few nights before with dinner. It needed using and I didn’t see why it wouldn’t work. It was yummy. In place of the cauliflower, I’d recommend using black beans, any sauteed veggies, etc. You can’t really go wrong.
Kitchen Sink Chilaquiles
Serves 2, perhaps. 1 with a huge portion. You can do it.
1 can red (Ranchera) sauce. Or your favorite salsa or enchilada sauce.
2 Handfuls of tortilla chips. Your choice.
2 Organic eggs
1 cup shredded cheese (I used sharp cheddar. You can use any kind!)
1/2 cup filling of your choice (black beans, leftover veggies, etc)
Sliced avocado or Guacamole
1/2 cup full fat yogurt or Sour cream
Cilantro for garnish
Turn on your Broiler.
In an oven safe dish, place your chips in an even layer at the bottom, and cover with some of the ranchera sauce. Don’t drown them, but do coat them.
Place under the broiler for about 5 minutes, until the sauce is hot and has somewhat seeped into the chips. Remove from broiler.
Cook your eggs until they are ALMOST to your desired doneness.
Top your tortilla chip creation with whatever filling you want. I used the cauliflower. Top with half the cheese. Gently slide your eggs on top. Add the rest of the cheese. Pour more ranchera sauce over the top.
Place in the broiler just until the cheese is melted.
Top with sliced avocado or guacamole, chopped cilantro, and your cream. I mixed full fat yogurt with a little lime juice and salt to create a Crema. It was good. I didn’t have sour cream.
I’m psycho about scrambled eggs. Possibly because they were the first thing I ever learned how to cook. I also learned my left and right from the burners on the stove. Perhaps we should have seen this food fascination coming.
Anyhow, I’ve always required the use of a bowl, a whisk, and a pan when making scrambled eggs. I’ve been known to whip out the Cuisinart to whisk up large quanities of eggs when we have many overnight guests. It’s just the way to make eggs. I can’t even eat eggs that aren’t beaten properly before they are scrambled. Or, I won’t. I just won’t!
But, things have changed.
And oh, how delicious they are.
And hey, one less bowl to clean.
French Scrambled Eggs
a recipe in pictures
At this point, add a touch of cream, sour cream, or creme fraiche… Oh stop, just do it. A little fat is good for you. Trust me.
They literally melt in your mouth.
I can’t even eat bacon or anything else with these eggs. Because I don’t want to. I just want to drown in them.
I would really recommend using pastured butter (butter from cows that were allowed to graze). A great brand is Kerry Gold and you can find that most places. I also recommend using eggs from free range, vegetarian fed, organic chickens. There’s a huge difference in taste and nutritionally… there is no comparison. You can normally get local eggs from your farmer’s market!
Enjoy guys. Yum yum.