Sweet Potato, Kale and Bacon Hash

February 23, 2013

I am about to confess something that may affect your high estimation of my general level of coolness. What! You have no estimation of my coolness? It’s not something you ever devoted any thought to?  Well, prior estimations or no, they are about to be reduced once I tell you how I spent last Saturday night and how much I enjoyed how I spent last Saturday night…

I went grocery shopping.

At 9:00 p.m.

In Surrey.

It was amazing.

The aisles were empty. The shelves were stocked. There was no line up at the cashier. Parking was free. It took 20 minutes.

Anyone who has every attempted grocery shopping on the weekend, particularly Sunday, knows how insane it can be. But if you work long hours during the week like I do, it is the only time to do it.  The last few weeks I’ve been trying to alleviate this hectic grocery shopping by doing a meal plan for the week along with an organized grocery list so that I can get in and get out.

So last weekend in an effort to further avoid the hectic weekend shop and with list in hand, we decided to hit up the grocery store on our way back from Surrey after meeting my in-laws for dinner. When we mentioned this at dinner, after the in-laws asked what bar we were heading out to for the rest of the night, I think even they were disappointed in our lack of coolness. But I don’t care, it was the best grocery shopping experience I’ve had since the first time a shopped at Whole Foods.

And since your now probably wondering how this long-winded story of my lameness is leading to sweet potato, kale and bacon hash, well it is – kind of. You see this meal was on last week’s meal plan and I picked up the ingredients on my wonderful shopping trip. It is a great weeknight meal that comes together in about 30 minutes. It is a great mix of flavours and even kale-hater C polished off his whole bowl.

So the next time you find yourself grocery shopping on a wild Saturday night pick up some sweet potato, kale, bacon, etc. and whip this up.

Sweet Potato, Kale & Bacon Hash

Adapted from Style Activist
Serves 2


1 tsp oil (I used coconut oil)
1 small red onion, diced
4 cloves garlic, minced
4 slices of bacon, diced
1 large sweet potato, peeled and chopped into 1/2 pieces
2 cups kale, roughly chopped
1 teaspoon dried chili flakes
1 teaspoon pepper
2 eggs
Cilantro (optional)
Aardvark sauce (optional)


In a large frying pan, saute the onion, garlic and bacon in the coconut oil over medium heat until they begin to brown and crisp.

Place the sweet potato in a microwave-safe bowl and microwave for 3 minutes.

Add the sweet potato, pepper and dried chili flakes to the frying pan, saute for 2 minutes, stirring frequently.

Add to the kale to the frying pan, lower heat to medium and cook covered for 3 to 5 minutes until the kale softens.

Poach the eggs using your preferred method. (I use Poach Pods – they are super easy, 4 minutes to perfectly runny eggs).

Transfer the hash mixture from the frying pan into two bowls and top each bowl with a poached egg. Top with cilantro and aardvark sauce (or any other hot sauce you like).


Shrimp Fried Rice

December 16, 2012

This recipe is a result of two things: meal planning and farm fresh eggs.  For the past few weeks I have been making an effort to plan and grocery shop for our meals for the week every Sunday.  This is in part an attempt to make good use of food we already have on hand (and save some $$).  This week we had a carton of lovely farm fresh eggs courtesy of my mum who pick them up from a farm near her home in Maple Ridge.

The trick to this recipe is to make the rice a day or to before. Once that is done, the recipe comes together very quickly.   As you can tell from the below photo, I like to top the  bowl with a generous helping of sriracha!

Shrimp Fried Rice || A Year in the Kitchen

Shrimp Fried Rice
Serves 3-4

3 cloves garlic, minced
1 large carrot, julliened
1 cup frozen peas
4 cups leftover rice
1 cup frozen shrimp (thawed)
1 tbs minced ginger
1 tsp sesame oil
1/4 cup soy sauce
3 eggs
4 green onions finely chopped

In a nonstick skillet, cook garlic, carrot and peas for 2 minutes until just starting to brown.

Add rice, shrimp, ginger, sesame oil and soy sauce. Stir until rice is warmed through, about 3 to 5 minutes.

Make a well in middle of skillet and add eggs. Cook, stirring, until they are lightly scrambled but not too dry. Add green onion. Stir everything together. Add sriracha to taste.

Turkey Pumpkin Chili

November 8, 2011

Fall is here. It’s cold. It’s wet. It’s chili weather. I made chili. It was delish. The end.

Turkey Pumpkin Chili
Adapted from Whole Foods 

2 tbsp. olive oil
1 small yellow onion, chopped
1 red pepper, chopped
2 jalapenos, seeded and finely chopped
4 cloves garlic, minced
1 pound lean ground turkey breast
1 15 oz can diced tomatoes, with liquid
1 14-oz can pumpkin puree
1 1/2 cups water
1 tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. paprika
1 tsp. cayenne pepper
1 15-oz can kidney beans, rinsed and drained

Heat oil in a large pot over medium high heat. Add onion, pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes.

Add turkey and cook until browned.

Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil.

Reduce heat to medium low and add beans.

Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

Serves 8.


Shrimp Green Curry

April 25, 2011

Well hello there. It’s been awhile. Both you and my kitchen have been greatly neglected. Blame the law.

Given that we had an extra-long weekend and I only had to work one of those days, there was time and will for groceries and cooking. The weekend was also full of dinners out and much imbibing, so I wanted to cook something fresh and light. This curry was chock full of veggies and quick to make.  Very delicious and enough left over for lunch tomorrow.

Shrimp Green Curry
Adapted from fitsugar 

4 cups mixed veggies (i used broccoli, red and yellow pepper and frozen stir fry mix)
1 can (400 mL) light coconut milk
1/2 cup vegetable broth
2 – 3 tbsp. green curry paste
1 1/2 tsp. sambal oelek
pinch chinese five spice
1 cup shrimp (pre-cooked)
couple handfuls of spinach
bunch of basil, thinly sliced

In a large saute pan, whisk together the coconut milk, broth, curry paste, sambal oelek and spice.

Add veggies and bring to a boil. Then reduce to a simmer.

After a few minutes when the veggies are nearly done, add shrimp, spinach and basil.  Cook a few minutes more.

Serve over rice.

Vegetable Chili

January 3, 2010

Weight loss always tops the list of the most popular new year’s resolutions. After a couple weeks of big dinners, drinking and lots and lots of Christmas baking, it is at the top of my list. I feel like I need a week’s worth of fruit and veggies to counteract all the sugar and alcohol. This chili is just the ticket. I first discovered it several years ago when I was on Weight Watchers and I still make it regularly. It is full of vegetables, filling and super tasty. As an added bonus, you can make a huge batch of it in the crockpot and it freezes well.


Vegetable Chili

Yield: 8 servings

1 onion, diced
2 cups mushrooms, chopped
1 green pepper, chopped
4 carrots, diced
1 28-oz can crushed tomatoes
2 19-oz cans kidney beans
1 14-ox can crushed pineapple
1 packet of chili seasoning

Crockpot Instructions:
Throw in all the ingredients into the crockpot and stir well.

Cook on high for 6 hours.

Stovetop Instructions:
In a large saucepan, sauté onion, green pepper and carrots until just soft.

Add the rest of the ingredients and let simmer for approximately 30 minutes.

Super Easy Tomato Sauce

October 26, 2009

So last month I went a little bit – okay a LOT – over the grocery budget. There was a couple of dinner parties and a few more regular ones. I had to atone this month and that meant cooking with what we had. We have a lot of pasta in the freezer and the pantry. But with a jar of pasta sauce running over $4, I had to make my own. No problem. I have been making this sauce since I was in high school. It is quick. It is delicious. It is cheap.


Super Easy Tomato Sauce

1 large onion, diced
1 head of garlic, minced
1 tablespoon olive oil
3 796-mL cans of crushed tomatoes
2 150-mL cans of tomato paste
3/4 cup red wine
1/4 cup of fresh oregano (or 1-2 tablespoons dry)
1/2 cup fresh basil (1 tablespoon dry)
2 tablespoons brown sugar
1 tablespoon black pepper

Heat up the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook until soft, around 7 minutes.

Add the remainder of the ingredients and bring to a boil. Reduce heat and simmer for 30 to 60 minutes.

Note: This makes a LOT of sauce. Scoop it into freezer bags and pull them out the day you want to use it.

Mum’s Macaroni and Cheese

September 30, 2009

If there is a poll for the most beloved comfort food, I bet that macaroni and cheese tops the list. And on a day like today full of cold and downpours, there is nothing I would rather eat than a warm bowl full of my mum’s macaroni and cheese.

Macaroni and cheese always made frequent appearances on our dinner table growing up, but it wasn’t until my brother and I both moved away that it attained its status of treasured family favourite. Or as my mum has written on the bottom of the recipe: “This is a favourite of M and S’s when they craved some hot and delicious comfort food.” Every time one of us would return home on a school break or just for a visit, we would undoubtedly request macaroni and cheese. Hot and bubbly out of the oven, it reminded us that we were home (and no longer subject to cafeteria food).

A little while ago, I finally got the recipe from my mum and tested it out on C. It worked its magic once more. Mr. Picky-eater himself loves it too! So now it is also a standby in my dinner repertoire…but that doesn’t mean I won’t be asking for it when I go to my parent’s for Christmas!


Mum’s Macaroni & Cheese

From my Mum
Yield: 4 servings

1 cup macaroni, uncooked

2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 cup cheddar cheese, grated
1 teaspoon dry mustard (this is the secret ingredient says mum)

1/3 cup breadcrumbs
2 tablespoons cheddar cheese
1 teaspoon butter

Preheat oven to 350F.

In a large pot of boiling water, cook the macaroni until just tender (about 10 minutes). Drain.

In a medium saucepan, melt the butter over medium heat. Then add the flour and stir constantly for one minute. Add the milk and whisk until the mixture is smooth.

Just as the sauce begins to thicken (about 3 to 5 minutes) and nears a boil, add the salt, mustard and grated cheese. Stir until all the cheese is melted. Remove from heat.

Place the macaroni into a greased casserole dish and pour the sauce over top. Stir to combine.

Sprinkle the breadcrumbs over the top of the dish and dot with the butter. Then sprinkle with cheese.

Place in the oven and bake for 10 to 15 minutes. (If you like the topping to be extra crisp, you can put the dish under the broiler for the last few minutes).

Serve warm.

Note: You can also add some meat to the macaroni and cheese – just like hot dogs when we were kids. In this batch, I chopped up some German salami into small pieces and mixed it in with the macaroni and cheese before adding the breadcrumbs.

This recipe has been submitted to Family Recipes
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