Sweet potatoes seem to be taking over my apartment lately thanks to the abundance of them that appear in my CSA each week. So, when I finally had a night in and a chance to get creative with my dinner, I turned to the ol’ orange potato. I stared at the bowl of them on my kitchen table and pondered what I could do with them aside from roasting, baking, or mashing. Then, a stroke of laziness came over me and I thought seriously about just making some pasta. But through this laziness came a stroke of inspiration. Read more:
I’m kicking off my first $5 challenge meal with a dish that’s perfect for both breakfast and dinner. It also shares a name with my favorite season that is just upon us– red flannel season, or as most people like to call it, autumn. I was first introduced to the red flannel hash at a favorite local brunch spot and since first ordering it, I have had a difficult time ever ordering anything else. It just hits that sweet and savory spot so well. I’ve been wanting to recreate this myself for quite some time so when I was craving beets at the end of my work day, this immediately popped into my mind. I knew it would be a cheap dinner, but I did not realize that I could make this for well under $5. Here’s the cost breakdown: Read more:
Yesterday I read this article about potatoes, and specifically purple potatoes, lowering blood pressure and boosting your overall health. Yesterday, I was also craving pizza. Naturally, the first thing that came to mind was the recent potato pizza I had made. So, with my mind set on a purple and sweet potato pizza for dinner, I wandered through the farmers market after work and finally at the very last stand, found some beautiful purple potatoes. Read more:
For the longest time, I’ve been wanting to make sweet potato fries and after whipping these guys up last night, I’m not quite sure what was stopping me. This is one of the simplest snacks to prepare and if done right, is pretty darn healthy. All you need to do is chop up some sweet potatoes, toss with olive oil and seasonings of choice and place them in the oven to bake, flipping once or twice. Since I had some time to kill while these were baking, I thought I would make some tasty dips for my french fry dinner. Read more:
I’m calling this one a dish for the kids — colorful mashed potatoes! I myself do not have any kids, but if I did, I would probably serve them this. What kid wouldn’t want pink mashed potatoes? It’s healthy to boot!
Searching through the camp garden, we discovered just a few baby potatoes. Among them were some gorgeous purple potatoes. In the herb department, I wound up bringing back a plethora of rosemary and lavender. Since it was cool out the other night, I decided that roasted potatoes would be a perfect almost-fall meal and the herbs that I picked seemed like a perfect way to make these potatoes stand out.