I haven’t added most of these meals to my recipe archive, because I didn’t try them out or picture them. I found them at other places. But the Chile Sweet Potato Hash from Rachael Ray was one that I have made, often. Back when Mr. V and I were kidless, we ate this regularly for dinner, because it’s inexpensive and satisfying, and a nice mix-up for breakfast for dinner. I think I saw Rachael make it on “30-Minute Meals” once.
The only issue I have with this dish is the sweet potatoes. It’s difficult to get them to cook through unless you slice them very thin. I suggest slicing as thinly as you can. If they still aren’t cooking through, after your initial 10-15 minute cook time, change the heat to low, put a baking sheet or lid on your skillet, and steam them for a few minutes. Alternately, you could partially cook the sweet potatoes ahead of time in some boiling water. I may try that next time!
If you like heat, use hot breakfast sausage and throw in some cayenne or chipotle chili powder. If you don’t, this isn’t too spicy, but you can cut down on the chili powder if you want.
2 large or 3 smaller sweet potatoes - peeled, then cut in half lengthwise, then into half-moon thin slices
1 small onion, sliced thinly
1 T chili powder
2 tsp. cumin
1 tsp. dried cilantro or coriander
1/2 tsp. dried turmeric (optional)
salt and pepper
eggs, cooked over easy
Heat a large skillet over medium-high heat. Add a drizzle of olive oil. When it's hot, add sausage to the pan and break up with a wooden spoon. Brown the sausage for about 3 minutes, then add the sweet potatoes, onions, spices, and some salt and pepper.
Cook, stirring frequently and continuing to break up the sausage, for 10-15 minutes, until sweet potatoes are soft.
Why serious? Well, because it takes a lot of chopping (or hand work with your food chopper–that thing takes some arm strength!).
But this is some good salsa. My mother-in-law cans some each year using tomatoes and anything else she can use from her garden. Despite my disdain for fresh tomatoes, I really like salsa, and I especially love this one because the tomatoes are in itty bitty pieces. Mr. V steals as much as he can each year; but I haven’t seen any appear in our pantry this summer, so I guess I’ll be making my own soon.
Join the carnival! Write a post about a family recipe you have, click on Mr. Linky and add the PERMALINK to your post, and then click around to visit the other recipes here. What a good start to the weekend! If you don’t have a blog, feel free to add your recipe in the comments.
But I also have a treasure of family recipes—my family, Mr. V’s family, close friends’ families. These are recipes I come back to again and again, because they are not only tasty but also sentimental.
When we were engaged, Mr. V’s mom gave us a small 3-ringed book, filled with pages on which you can write your own recipes. The green (YES GREEN. Mr. V thinks it’s blue, but he’s obviously blind) book is tattered, stained, and was obviously chewed on by our dog, but there’s no way I would let it go.
I remember spending nearly a whole day at their house, going through my MIL’s own stash of recipes and copying down the ones Mr. V insisted were keepers. I did the same at my home with the collection of church cookbooks and recipe cards my mom kept stashed in a cupboard above the microwave.
I thought it would be fun—now that I think I am at a place in my bloggy “career” where people might participate—to start a carnival where people share their family recipes. These are usually the BEST recipes because they are tried and true, perfected over time.
Cook beef and onion until meat is brown and onion is tender. (If using chicken, just saute onions then add in cooked chicken.) Drain fat. Divide meat into tortillas. Top meat in each tortilla with 1 oz. of taco sauce/salsa and 1 Tablespoon cheese. Roll the tortillas up and place them seam down in an oblong baking dish.
In saucepan, melt butter, then whisk in flour and bouillion. Stir in water. Cook and stir until thickened and bubbly, then stir in chiles. Remove from heat; stir in sour cream. Pour the sauce over the tortillas.
Cook at 350 for 15 minutes. Sprinkle with remaining cheese and bake until melted, another 5 minutes or so.
In case you’re not familiar with carnivals, here’s what you do! Write a post on your blog about one of your family’s “hand-me-down” recipes. Link here to THAT POST, not to your main blog page (if you need help doing that, you can e-mail me). If you don’t have a blog, leave the recipe in the comments. Then we all visit each other’s blogs and see the wonderful, delicious recipes that we can make over the weekend.
WIN IT! [CONTEST OVER!] Everyone who links their post here or leaves a recipe in the comments will be eligible to win this Cath Kidston Recipe Organizer so you can have a place to write all your treasured recipes. If you Twitter about this carnival, you’ll get another entry (just leave a comment that you did). Same for Stumbling/Kirtsy-ing/Digg-ing this post. US and Canada only, please. (Please still link if you’re international, you just won’t be eligible to win.) I’ll pick a winner on Saturday.
[since Mr. Linky went down after this post, I’m inserting the links myself.]
Mexican Stuffed Shells (adaptations in red)
12-18 large pasta shells, cooked [for unstuffed adaptation, use small shells or other shaped pasta]
1 lb ground beef [or turkey]
3 tablespoons taco seasoning
1/2 cup water
1 onion, chopped
1 1/2 cups salsa, divided
1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
750 ml tomato sauce [huh? I think this is 3 cups. I used a 15 oz. can and it was plenty.]
chili powder, to taste
green onion, for garnish [I omitted, cause I’m not crazy about green onions.]
1. Brown ground beef and onion, drain.
2. Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese. 3. Mix together remaining salsa, tomato sauce,and chili powder.
4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
5. Fill each shell with the ground beef mixture and place in pan. [OR–make a layer of sauce, layer of pasta, layer of ground beef mixture, and layer of cheese. Repeat. Ignore step 6.]
6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. 7. Bake at 350°F for 30 minutes.
8. If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
Mr. V loved this dish AND John McCain’s ribs, which we had earlier in the week. He doesn’t usually rave about my dinners, so we are going to put both of these into the rotation!
For more Bargain Meals, check out $5 Dinners. Thanks, Tricia, for the link to this yummy dinner!