Guest post! Hooray for S, who sent me a recipe for something I would never have made for myself.
When Beth asked me to write a post for her blog, the first thing I thought of was breakfast. I’m a big time breakfast person and eat a lot in the mornings! Because I eat my fair share of meat, I try to do a vegetarian day once a week or so to give my body a break. One of my favorite items to use is sweet potatoes. They’re cheap, easy, filling and very healthy (full of vitamin A, Vitamin C, fiber, protein and have a very low calorie content aside from being sweet and tasty).
I don’t do coffee or tea, but I do like to start any fun project with a drinky drink. For this little demonstration, I decided a creamsicle would do the trick. Directions: Mix 1 ounce of vanilla vodka with 3 ounces of orange juice over ice. Scoop a small teaspoon of vanilla ice cream on the top, watch melt and enjoy while cooking. Yummy…now we can get started:
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1/2 yellow/spanish onion
- 2-3 cloves garlic
- 1 large sweet potato
- 2 tbs butter
- 1-2 tbs olive oil (I used basil flavored here)
- Salt and pepper, to taste
Stab the sweet potato with a fork 3 or 4 times. Stick it in the microwave on high for 5 minutes (extremely lazy, yet effective). Leave it in the microwave to steam in its skin after it’s through cooking. While the sweet potato is cooking in the microwave, dice the red and green bell pepper, onion and garlic. Melt 2 tbs butter in a large pan on medium-high heat. As the butter melts, pour the olive oil into the pan so they melt together. I like using both together because it provides a richer flavor. Also, the burn point properties for each are different, so you get caramelization on the vegetables at different stages of the cooking process.
Once the butter is almost melted, put in the chopped pepper, onion and garlic. Stir a few times in the pan to make sure the mixture is coated. Wait a few minutes for it to start getting brown, stir again then reduce the heat to medium. Continue cooking this mixture for about 12-15 minutes. Don’t stir it too much because it will draw the water out, leaving the pepper mixture less juicy (same reason you should never add salt while you’re cooking veggies).
Take the sweet potato out of the microwave, cut it in half, then cut it into cubes. Push aside the pepper mixture in the pan, turn up the heat and add the sweet potatoes. Let them brown on all sides for a few minutes. Once they are browned, turn the heat back down and mix together with the pepper. Cook for a couple more minutes to blend the flavors. Grind sea salt and pepper on it when you are ready to eat.
I served this with a toasted english muffin, topped with a few spinach leaves and a poached egg to make a very cheap, lazy and delicious breakfast. Enjoy!