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

Ingredients:

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)

Method:

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).

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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
sriracha

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.


Baked Eggs

March 11, 2009

I love breakfast. If I could eat cereal for every meal I probably would. So any breakfast-like recipe I can pass off as dinner – works for me.  So when I was craving a little breakfast tonight, I dreamed up this recipe.

It has a lot of protein to give me some more energy for running, but is also healthy and delicious. These eggs turned out great and were very quick to boot.

baked_egg2

Baked Eggs

Yield: 4 egg cups

4 large eggs
4 strips of bacon (I used turkey bacon)
4 tablespoons milk
4 teaspoons parmesan cheese
salt and pepper

Preheat the oven to 400F. Lightly grease 4 ramekins.

Using on strip of bacon per ramekin, line the outside of the dish. Then crack an egg into the centre of each dish. Pour on tablespoon of milk and 1 teaspoon of parmesan cheese into each. Sprinkle with salt and pepper to taste.

Place the ramekins on a baking sheet and put into the oven. Bake for 10 to 15 minutes depending on how soft you like your eggs.