Sweet Potato + Apple Hash

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2020 is the year of decluttering.

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I want to sell all of my possessions and live in a sterile environment with the bare essentials. I feel like I really just need a bed, a plate or two, a pot and maybe like a hot plate or something.

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Basically, I should just go to jail.

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I need space! Mental and physical space to just roam and focus on the important things in life. Or something. Idk what I’m talking about anymore. But I do know I’m decluttering! This weekend, I’m forcing Garr to help me tackle the kitchen and bathroom cabinets. I want to get rid of at least 1/2 the things we own and organize what remains. He loves when I have a really long honey-do list for him on Saturdays. In addition, I have unsubscribed from almost all emails. Literally only Bath and Body Works can get in touch with me now. I am also off Facebook and my personal instagram. I simply do not have the mental capacity to scroll through social media and process all the selfies and political rants anymore. I’m exhausted. Hopefully with all this mental and physical space I will have the room to find and fulfill my destiny!

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Which is probably just being really good at puzzles and avoiding socialization.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 sweet potatoes, peeled + chopped
  • 1 red fuji apple, chopped
  • 1 onion, chopped
  • 1 package of tempeh, cubed
  • 1 cup of kale, chopped
  • 1 tbsp. of dijon mustard
  • 2 tbsp. of soy sauce
  • 1 tbsp. of garlic
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1 tsp. of cumin
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Avocado, for serving

How to:

  • In a bowl, combine dijon + soy sauce + garlic + 1 tbsp. of olive oil
  • Add tempeh, coat + set aside
  • Meanwhile, heat remaining olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add sweet potatoes + chili powder + smoked paprika + cumin + S+P, cook 8- 10 minutes or until potatoes start to brown on the outside + become tender
  • Add tempeh, cook another 3-4 minutes
  • Add apple, cook another 2-3 minutes
  • Add kale + S+P, cook one more minute
  • Serve warm with some avocado slices
  • Enjoy guilt free knowing you didn’t even cave + add a bucket of rice to this

Sweet Potato Poutine

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It’s that time of year again.

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The time of year when I go home for Christmas & let my parents fawn all over me & tell me how much I am loved & adored. *Sigh*

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Are you guys as spoiled as I am & still get 800 presents? No?? Oh.

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I didn’t even ask for anything huge this year. When I was little, if there wasn’t a giant, unwrapped present near the tree on Christmas morning, my world would explode. “WHERE’S MY BIG THING?!” is recorded on more than one Christmas video, let me tell you. Again, this is not my fault, my parents should have procreated more.

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Like, all I want this year is a fit bit & a blank check is that even too much to ask for??????

 

P.S. Christmas calls for a two week blogging detox. I’ll miss your sweet faces but will be back with fresh recipes & ridiculousness on January 4th. Smooches & safe holidays to all of my little dumplings!

 

Time: 1 hour (prep + cooking) | Serves: 2

Ingredients:

  • 2 sweet potatoes, peeled + cut in fry shapes
  • 2 tbsp. of butter
  • 1 tbsp. of flour
  • 2 cups of skim milk
  • 1 tsp. of crushed red pepper
  • 1 tsp. of oregano
  • 1 tbsp. of olive oil
  • Cheese curds (these are covered in olive oil + herbs)
  • S+P, to taste

How to:

  • Preheat oven to 375 degrees
  • Toss sweet potatoes with olive oil + S+P
  • Arrange on a lined baking sheet
  • Bake for 45-50 minutes, flipping once in the middle
  • Meanwhile, heat butter over low-medium heat in a sauce pan
  • Whisk in flour, cook for a minute
  • Slowly whisk in milk + bring to a boil
  • Turn down heat + crushed red pepper + oregano + S+P
  • Once thick to your liking, remove from heat
  • To serve, lay fries on a plate + add cheese curds + warm gravy over top
  • Serve hot
  • Shove in your mouth all at once + try to keep moans to a minimum

Chorizo + Sweet Potato Enchiladas

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Turkey is heinous. It is the worst of the meats. Don’t argue. It’s a fact.

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We settled on a Mexican Fiesta Feast for our first married Thanksgiving.

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Y’all, I even impressed myself with the mass quantities of food I was able to put together in mere hours.

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All I needed was an apron to complete the look of perfect wife. *toots own horn*

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The mammoth enchilada seen with chicken + corn tacos, roasted brussels sprouts, & homemade Mexican rice. Not pictured: boxed red wine.

Time: 45 minutes (prep + cooking) | Serves: 8 enchiladas

Ingredients:

  • 8 whole wheat enchilada size tortillas
  • 1 sweet potato, peeled + chunked
  • 1 lb. of chorizo
  • 1 jalapeno, diced
  • 2 tbsp. of garlic, minced
  • 1 jar of enchilada sauce
  • 2 cups of shredded cheese, hot pepper style used here
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Heat olive oil over high heat in a large, nonstick skillet
  • Add sweet potato + jalapeno + garlic + S+P, cook until potatoes are soft, 10-15 minutes
  • Add chorizo and cook completely, about 5-7 minutes
  • Scoop 1/8 of the mixture into a tortilla with a pinch of cheese & roll
  • Place each enchilada in a greased baking dish or lined baking sheet, putting them tightly together
  • Top enchiladas with enchilada sauce and remaining cheese
  • Bake for 20 minutes or until cheese is melted and golden brown
  • Gorge!

Idea came from: http://www.budgetbytes.com/2011/02/chorizo-sweet-potato-enchiladas/