Sweet Potato & Apple Home Fries*

INGREDIENTS:

1 teaspoon dried crushed rosemary (or more);  Easier if you buy pre-crushed.

2 medium sweet potatoes, diced

1 apple, cored and diced

parchment paper

INSTRUCTIONS: 

Preheat oven to 400 degrees F.

Line a cookie sheet with parchment paper.  Trim off the edges so they don't burn. 

If you're dried rosemary is whole, grind with the back of a spoon in a bowl until the pieces are smaller, but not powder.  (Or purchase as pre-crushed rosemary).  

Place potatoes and apples in a mixing bowl.  They should be moist enough so that the rosemary sticks to them (if not, you can toss them with a sprinkle of water).  

Sprinkle with rosemary and mix to coat.  Add more seasoning if desired. 

Transfer potatoes and apples to the cookie sheet, so they don't overlap, if possible. 

Bake for 25 minutes or until fully cooked and crisp.  For added crispness, try broiling for a minute or two, but keep a watchful eye so you don't burn your home fries.

Whatever is Handy Soup

I use a 3.5 quart slow cooker.  Fill slow cooker about 2/3 full with water and turn to high temperature.  Add:

1/2 cup of lentils or split peas that have been rinsed (or plan ahead and use 1/2 cup of other dried beans that have been washed and then soaked in water over night.  Drain and rinse before putting in the slow cooker.)

 

1/2 cup of whole grain such as brown rice or barley or bulgur

I turn the heat to low when the water has gotten hot, before it decides to boil over.  I let the beans and grains cook for a couple hours.  Then I add vegetables:

1) clean and dice root vegetables such as parsnips, carrots, turnips, onions or leeks, sweet potatoes - whatever is handy

2) add chopped herbs such as parsley, cilantro, dill

3) any other vegetables you like such as broccoli, cauliflower, frozen mixed vegetables, etc.

 

I let the beans, rice, and vegetables cook for a couple more hours until everything is soft, then I add 3 vegetable bouillon cubes (I like Rapunzel brand).  After an hour or two more, I have a soup or stew for dinner. I freeze leftovers in 2 cups containers to take to work for lunch.

Fruit Salad

Ingredients:

Lemon, lime or citrus juice - a small amount. 

Any fresh fruits - apple, pears, melon, blueberries, mangos,  etc., etc. 

Dried fruit - raisins, dates, apricots if desired

Nuts if desired

First put some lemon, lime or citrus juice in the bowl.   Next, cut up fruits that might turn brown (apples, pears).  Stir them into the juice which prevents them from turning brown.  Then cut up and add any fruits you like.  

If you use nuts, add them only to the portion you'll serve, so they stay crunchy.  

An optional addition is a splash of rum or liquor.   (Not particularly healthy, but you don't need much).