The waning warmth of the summer sun, the lengthening of our shadows and red tipped leaves brought out my compulsion for beautiful healthy food.
The goodDs I picked up from Commodities included: KALE, sweet potato, quinoa, brussels sprouts, 2 large onions and a large carrot
The first thing I did was to get the sweet potatoes cooking = roasting. Wash the skin. pierce the potato all over with a fork about six, to a dozen times, toss in a 375 degree oven. It was about 30 minutes into their cooking time that I began to smell their sweet almost burnt caramel aroma. I turned the heat off at 45mins but left them in the oven.
Next, I prepped and cooked the brussels sprouts. Very simple. A few tough outer leaves or petals of the brussels sprout should be taken off or they’ll fall away. Slice the tough stem off the bottom of the sprout. I steamed them whole and then cut them into quarters. My friend thought they were perfectly cooked
It was funny, The quinoa turned out to be a fishes and loaves scenario. I had less than 1/2 a C of red quinoa so I mixed it with 1/2 C of couscous. Surprisingly they cooked well together and I ended up with a pot full of goodness, more than 4 hefty portioned servings – perfectly cooked. Ooo, right, I tossed a handful of golden raisins into the ‘mix’.
With the sweet potatoes cooked off I put them into the refrigerator. I think this was really smart because when I sliced the potatoes they sliced perfectly and the skin pulled away effortlessly.
Dig in, savor, – Cook,steam,bake, saute, spend less using seasonal ingredients and you’ll feel better while fine tuning your mindful and resourceful nature.
Cook and share.