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Showing posts from July, 2015

Pesto v. 1.0

After spending some time in the herb patch this morning, I decided to make pesto. 
The first experiment involved sage and cashews. 
Classic pesto contains basil, pine nuts, garlic, Parmesan cheese and olive oil. 
I decided to do something a bit different. I picked a huge bunch of sage leaves, and threw them in my mini food processor with 2 small cloves of garlic, some salt and pepper, cashews and olive oil. I didn't add the cheese because I'm going to freeze this. I'll add grated Parmesan when I'm ready to use it. 
I just blitzed everything into a paste, scraped it into a small mason jar, put a layer of olive oil on the top, and popped it in the freezer. 
Easy!

Eggs with Sweet Potato Hash

I made turkey burgers for dinner last night.  I can't eat turkey burgers without sweet potato fries.

When I was making dinner last night, my eyes were bigger than my stomach, because I made way too many sweet potato fries.  So I popped them into a container and stashed them in my icebox.

Fast forward to this morning, when I was rummaging around looking for something to make for breakfast.

I saw the container of sad little sweet potato fries on the shelf.  I started thinking about what I could do with them... what about some kind of hashbrowns?  I had about 1/8th of a bag of regular frozen hashbrowns in the freezer... an idea began to take shape.

Here's what I did....

Sweet Potato Hash

2 tablespoons bacon grease or olive oil or butter
A handful of leftover sweet potato fries, chopped up (any kind of pre-cooked sweet potato will do)
A handful of grated frozen hashbrowns (any kind will do)
Half a small onion, chopped
6 small mushrooms, sliced
1 tablespoon butter
s/p

In an 8inch…