Sprouted Quinoa with Sundried Tomatoes, Bacon and Feta

I discovered this delicious combination tonight as I was searching my kitchen as usual, wondering what in the world to make for dinner- or I should say, how to make it tasteful enough for everyone to enjoy it. First, we have my wonderfully patient, and always complimentary husband, Sam, who will eat anything I cook (no matter what it might look like- he's such a good sport!), especially so the kids will eat it. Gary, I'm not worried about. The four year old who used to be our pickiest eater, is now our most willing taste-tester, and exotic food connoiseur. Gracie, however, has gone from the girl who eats anything, to the girl who won't touch it, even if she likes all of the ingredients, if it doesn't look good. And Nicole, who is very vocal, and very opinionated when it comes to something she doesn't think she'll like. So, as you can see, it causes me a little bit of stress if I don't have a meal I am absolutely sure they will love and devour! Well, tonight I had some ingredients on hand that I knew they would eat, so I thought I would try them together- and it worked! Simple, and quick, this meal takes just a little bit of preparation, but is well worth your time. At least, that's what I think. You'll have to make it and tell me what you think! So, this is what you need: 1 1/2 c. Quinoa, sprouted (This is easy, I promise! Just pour your measured Quinoa into a glass jar or bowl the night before, add a Tablespoon of plain yogurt- or the whey from it- and soak it overnight. In the morning, rinse and drain your quinoa, and by the time you are ready to cook it, it will have sprouted- growing cute little tails. Congratulations! You have literally turned this nutritional little seed into a vegetable!) 3-4 sun-dried tomato halves, chopped 1 Tbsp. Bacon fat, from uncured, natural bacon - the less chemicals, nitrates, and preservatives, the better! 1/2 small onion, diced 1 clove garlic, minced 2 tsp. dried parsley 1/2 tsp. salt, to taste Feta cheese, to top. After sprouting the quinoa, add to a small pot of boiling water, and cook for 5-10 minutes, until quinoa is soft and chewy, but not mushy. Drain quinoa and set aside. Add bacon fat to a skillet. Add onion and saute for 5 minutes, then add garlic, tomato, and remaining spices. Add quinoa, and 1-2 Tbsp. of water to create some steam. Cover and cook about 5 more minutes until ingredients are combined. Remove from heat. Top with cheese and serve. Serves 5-6 So, what did you think? Would you make any modifications?

Silky Sweet Potato Puree

You may think this is only baby food, but everyone I served it to, baby thru adults, gobbled up their firsts and seconds with requests for more. Don't be shy about how many sweet potatoes you do--they shrink a bit. We also sprinkled brown sugar (maybe 1 tsp. each 1/3 cup helping) on top and I added cinnamon to the puree. I didn't have buttermilk on hand so just used our 2% milk, but after what Amy has said about buttermilk I need to make sure I have some on hand next time I try it!

3 pounds while sweet potatoes, pricked with a fork

1/2 tsp. salt and freshly ground pepper to taste

1/2 cup buttermilk

1/2 cup whole milk

3 Tbsp. butter

Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45-60 minutes, until tender. Peel when cool enough to handle. Puree with salt and pepper in a food processor (I used a blender). With motor running gradually add milks through feeder tube, then butter. Process until silken. Enjoy!

Yummy Kale Chips

My new favorite chip- yes, chip!
Okay, these aren't made from bread or potatoes, and they are a little difficult to dip or scoop salsa or dip, but they are crunchy, and oh so yummy! And, for the price of a bag of processed, unhealthy chips, you can buy a bunch of kale and make chips that even your husband will eat (isn't that even more of a feat than your children?) Sam eats these with me!

What you need:
1 bunch organic Kale (green or red, it doesn't matter)
1 T. coconut oil (warmed), or safflower oil
2 T. apple cider vinegar
2 T. (or more) grated Parmesan cheese
Pinch of salt
fresh ground pepper, to taste
Preheat oven to 350.
Remove all kale leaves from the stems, and tear into chip-size pieces. Rinse Kale well, and dry as thoroughly as possible. Combine dry ingredients in a small bowl, and set aside. Place kale in a large bowl. Combine oil and vinegar, and drizzle over kale. Toss with hands until well coated. sprinkle with salt and pepper, and toss again. Finally, toss with parmesan cheese until coated. Place on an ungreased baking sheet. Bake for 15-20 minutes, or until slightly crispy.
Beware! You can eat all of these in ONE sitting! :-)