Sweet Potato Hash with Carmelized Onions, Sausage & Eggs

Wow, this was definitely my best meal last week!  I have wanted to try this for a long time, and it did not disappoint. Takes some prep, but the finished product is beautiful and so flavorful.  

We started the meal with a spinach salad, topped with unsalted sesame seeds, pomogranate seeds, avacado slices, goat cheese, apple pieces, and this dressing. Below are the ingredients for the hash - find the full recipe HERE.  By the way, I didn't add in my onions and sausage until halfway through the oven time because I did not want them completely black, though a little blackened was good.  Also, I didn't make this ahead so we added the eggs in just at the end of cooking. Find the full recipe for Sweet Potato Hash with Carmelized Onions, Sausage & Eggs here. 

2 pounds onions, about 2 large (I used sweet onions)

1 T unsalted butter

Table salt

1 pound fresh Italian sausage or chorizo (we used mild Italian sausage) 

3 pounds sweet potatoes, about 3 large potatoes

6 large garlic cloves

4 long stalks rosemary, about 1/4 cup of leaves (I just used dried rosemary)

3 T olive oil

1 T kosher salt (I only used 1 teaspoon and thought it was plenty)

Freshly ground black pepper

Eggs

Parmesan cheese (we didn't use this)

Island Kale and Sweet Potato Soup

This is a recipe my sister gave me.  I think the coconut milk gives it very unique, exotic taste. Great with rice. Find the recipe HERE.

Butternut Squash Soup & Variations

I tried this soup a few weeks ago and it was delicious.  I think it is a good base and has some good add-in ideas.  When I made it, I used the following ingredients (my add-ins are bolded):

4 lbs. butternut squash

2 medium onions

3 cloves garlic

3 T butter 

1/2 tsp salt

8 cups chicken broth

2 medium sweet potatoes, peeled and cubed

1/2-1 jalepeno (no seeds)

grated ginger

milk

cinnamon and nutmeg on top

BTW, the squash in your bag this week is BANANA squash, but I think it would work as well. Also, I cooked the whole squash in the oven for awhile first to make it easier to cut.  Find the entire recipe and cooking instructions HERE.  

Fall Wedge Salad

Rich roasted our pumpkin seeds with a little bit of garlic salt this year.  I have loved eating them atop this easy salad.  Also, the dressing is really wonderful and rich - like restaurant dressing - so a little goes a long way.  If you aren't a blue cheese fan, balsamic vinaigrette works great as well.

1 head iceberg lettuce

Craisins

Pumpkin seeds (shell on or off, salted)

Litehouse Bleu Cheese Dressing (refridgerated in the produce department)

Cut the iceberg into 6-8 wedges.  Place each wedge on its own salad plate.  Sprinkle each wedge with craisins and pumpkin seeds.  Drizzle on a little bit of salad dressing and serve.

Vegetable Dip

This is a staple around here - easy to remember, easy to make.  I love it with carrots, jicama, celery, cucumbers, grape or cherry tomatoes, broccoli, cauliflower, and asparagus (someone just recently introduced me to eating raw asparagus with vegetable dip - yum!).

1 T dry minced onion
1 T dry dill weed
1 T dry parsley
1 T Beau Monde Seasoning (by Spice Island - you can find it at Smiths)
1 cup mayo
1 cup sour cream

Mix all the above and chill.  Serve with veggies of your choice.

Jicama

The big brown root in your bag today is jicama.  I've only ever eaten it raw, though a site I looked at mentioned you can cook it.  To eat, simply slice off the top and bottom, and then work your knife around it, removing the rest of the brown skin. Cut it into steak-fry size pieces and eat with vegetable dip, or grate it over salads.

Wendy's Chili

This is from "Top Secret Recipes", with a few changes.  Tastes a lot like Wendy's Chili, which I love!  I love freezing individual portions to eat later for lunch.  Great with lettuce, cheese, sour cream, and/or chips.

2 lbs. ground beef

1 29-oz can tomato sauce

1 29-oz can kidney beans (with liquid)

1 29-oz can pinto beans (with liquid)

1 cup diced onion

1/2 cup diced green chili (I chopped up two jalepenos, seeds removed)

1/2 cup diced celery

3 medium tomatoes, chopped

2 teaspoons cumin powder

2 tablespoons chili powder 

1 teaspoon black pepper

2 teaspoons salt

2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.  Cook, stirring every 15 minutes, for 1 to 2 hours.

Sweet Onion Corn Bake

My sister recently made this for a family gathering and it was so good!  Can't wait to make it to go with some chili.  When I read the recipe, I couldn't believe it didn't call for sugar (probably some in the cornbread mix) - it was really delicious.  It is from "Taste of Home Magazine".

2 large Vidalia or sweet onions, thinly sliced

1/2 cup butter or margerine

1 cup (8 oz.) sour cream

1/2 cup milk

1/2 tsp dill weed

1/4 tsp salt

2 cups (8 oz) shredded cheddar cheese, divided

1 egg, lightly beaten

1 can (14 oz) cream-style corn

1 pkg (8 oz) corn bread/muffin mix

4 drops hot pepper sauce

In large skillet, saute onions in butter until tender.  In small bowl, combine sour cream, milk, dill weed, and salt until blended.  Stir in 1 cup of the cheese.  Stir into the onion mixture; remove from heat and set aside.

In a bowl, combine the egg, corn, cornbread mix, and hot pepper sauce.  Pour into a greased 9x13 baking dish.  Spoon onion mixture over top. Sprinkle with remaining cheese.  Bake uncovered at 350 for 45-50 minutes, or until top is set and lightly browned.  Let stand for 10 minutes before cutting.

Hummus

LOVE this stuff!!

1 can garbanzo beans, drained and rinsed

1 can black beans, drained and rinsed

3 garlic cloves, crushed

1 lime, squeezed

cilantro to taste (I use almost a whole bunch)

3 T tahini paste (I leave this out)

dried red pepper to taste

salt and pepper to taste (start with 1/2 tsp salt at least)

Blend all ingredients in a food processor or blender and chill.  If you are using a blender, you may need to use a little water and/or oil to get it to blend.  Serve with chips or veggies.

Chinese Cabbage Salad

This was pretty good - I would use about 1/3 as much ramen next time.  I also added bean sprouts and snow peas.  You could always add chicken too!

http://jamiecooksitup.net/2011/08/chinese-cabbage-salad/