Sweet Potato Hash

While at the grocery store recently I had noticed they sold pre-peeled and cut sweet potato and I was so excited because I LOVE sweet potatoes but hate a lot of prep! So obviously I bought them but didn't really have a specific dish in mind to make with them. After failing to find anything of interest in my cookbooks, or to actually execute any type of dinner meal during the week, and with the expiry date fast approaching, I was beginning to worry that my exciting find would go to waste. But with the weekend came new inspiration- sweet potatoes for breakfast! So I proudly present to the interweb my version of sweet potato hash.

This is a dish I am actually very proud of. This was my first time making anything like this and I think it turned out great (if I do say so myself), I thoroughly enjoyed it! It consisted of...
- sweet potato
- red onion
- green onion
- garlic
- pepper
- parsley
- feta
- olive oil

How to make this:
1. If you didn't buy pre-cut sweet potatoes like I did, peel and cut your sweet potato into cubes. Throw them into a pot of water, bring to a boil, and let simmer until tender.
2. Strain your sweet potato cubes and dry.
3. Chop up your red onion, green onion and garlic, sautee them over medium heat in olive oil and set aside.
4. Sautee sweet potato cubes over medium heat in olive oil, adding a bit of pepper and parsley (or whatever spices you like) for about 5-6 minutes.
5. Combine sweet potato cubes with onion and garlic mixture and top with a sprinkling of feta cheese.

Enjoy it on its own, or try with eggs and/or bacon to make it a meal! Great any time of day!

Chili Penne with Butternut Squash

This was my first attempt at a recipe from one of my cookbooks and I think it was pretty successful so I thought I'd share! This one comes from The Great Weeknight Cookbook and really was quite simple and required surprisingly few ingredients. "Spice up buttnernut squash with cumin and chili, then toss in crumbled goat cheese to create a creamy, flavourful sauce for pasta that takes moments to prepare," said the writers of the book. It was enough to make me want to try it!
 

Makes a lovely lunch or dinner! This recipe contains...
- penne pasta (once again I've used Catelli Bistro tri-colour vegetable pasta, healthy AND pretty!)
- butternut squash
- olive oil
- crushed chili flakes
- coriander (The recipe actually called for cumin but I didn't have any)
- goat cheese
- grated parmesan cheese
- pepper

How to make it:
1. If you didn't buy pre-peeled and cut butternut squash (like I did- great find!), peel and cut your squash into cubes.
2. Cook pasta and squash in a pot of boiling water until squash is soft and pasta is desired consistency.
3. Reserve 100 mL of cooking water before draining pasta and squash.
4. Over low heat, pour some olive oil into the pot, add crushed chili flakes and cumin/coriander (I used coriander since I had no cumin) and cook for 1 minute before removing from heat.
5. Return the pasta and squash to the pot, mix in the cooking the liquid, goat cheese, and season to taste (I added some pepper but it was not in the recipe).
6. Put in a bowl and top with parmesan cheese.

Eggs Not So Benny

Tonight I felt like having breakfast for dinner and decided to give myself a bit of a challenge- poached eggs instead of fried. But I didn't have the equipment to make hollandaise sauce, so eggs benedict was out. Instead I made myself a bit of a modified version, or as I've decided to call it, "Eggs Not So Benny". Probably healthier without the hollandaise sauce anyway...

A great breakfast, lunch, brunch, dinner, snack, or whatever really. Let's face it, all day breakfast was probably the most brilliant mealtime innovation since sliced bread (which I really don't eat... too boring)! My little creation here consists of...
- crumpet
- egg
- brie cheese
- asparagus
- avocado
- margerine/butter (I like margerine- more spreadable)

How to make it:
1. Toast and butter (or margerine) your crumpet.
2. Poach your egg (I use a poachie, but do it however works best for you).
3. Chop up a few asparagus spears and slice up your brie and avocado.
4. Set your poached egg on the crumpet and top up with brie (preferably while the egg is still hot so it can melt a little), avocado, and asparagus.

Simple, uncomplicated, but delicious (and nutritious)!

Fresh Fruit Crepes

It's FINALLY starting to get nice outside, which put me in the mood for some fresh fruit. And what better way to eat fruit in the morning than to put it inside a nice, thin pancake?!

A big thank you to Ellie for helping me pre-make the crepes! They consist of...
- flour
- sugar
- baking powder
- salt
- milk
- egg
- butter
- vanilla
- strawberries
- blackberries
- blueberries
- mango
- syrup
- chocolate sauce 

How to make these:
1. Add 1 cup of flour, 2 tbsp sugar, 2 tsp baking powder and a pinch of salt into a mixing bowl.
2. Crack an egg into the bowl and mix in.
3. Add 1 cup of milk, 2 tbsp melted butter and a dash of vanilla into the bowl and mix in.
4. Pour a little bit of the batter into a pan, just enough to thinly line it. Pour out any excess. Cook it over mid-high heat.
5. Wash fruit and cut up the strawberries and mango.
6. Drizzle a little bit of syrup inside the crepe, and add fruit as desired.
7. Fold up the crepe and drizzle a little bit of syrup and chocolate on top.

How to make this even healthier: Try swapping out the chocolate sauce for honey, or just a light dusting of powdered sugar. You could also swapping out the syrup for some yogurt.

Inspiration

As if Indigo knew that I was in need of some inspiration, they had a whole table of some great cookbooks on sale and I just couldn't resist! Got these 2 bad boys and 755 new recipe ideas to try for under $16! Yay!