Whole Lotta Cooking Going on!

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While Gene was outside this weekend building the covered chicken enclosure this weekend, I was doing a lot of cooking.

Baked sweet potatoe

I roasted an organic Amish chicken in a galvanized roasting pan filled with onions, garden tomatoes and organic carrots. The sides for that meal were Fruit stuffed sweet potatoes. YUM! And, did you know that sweet potatoes are a super food?

Chicken in granite pan

Shssss. don’t tell anyone but I think I am having an affair with sweet potatoes right now…

Baked sweet potatoe

Then I took the chicken bones and boiled them up and made my famous kale, sweet potato, sausage and fennel soup. This soup has a couple of culinary surprises too and they are a touch of cinnamon and nutmeg. On a cold winter day this soup is to die for. This recipe is one I adapted from RecipeKeys.com

Fruit Stuffed Sweet Potatoes

(Adapted from www.recipekeys.com) by Donna Allgaier-Lamberti

This is Gene absolute favorite!!

INGREDIENTS:

½ half cup half and half (I do not use this)

2 sticks of butter (I do not use butter but sub. maple syrup)

12 Sweet Potatoes (I use 6 for the two of us)

3 Granny Smith Apples finely chopped (I use 2 apples of whatever type I have on hand)

½ cup Macadamia Nuts finely chopped (I use one small bag of Pecan nuts finely chopped)

½ cup finely chopped dried apricots

2 handfuls of craisin’s

½ cup (or more) of maple syrup

DIRECTIONS:

  1. On day one (the day before I am serving) I bake the potatoes in a glass casserole dish at 350 for one hour. Refrigerate.
  2. Slit potatoes length wise and then crosswise to make it easier to scoop out a section of potato to later stuff.
  3. Take sweet potatoes pieces remove skinned and chop up small to add to fruit mixture.
  4. Cut apples in half, core, skin and dice.
  5. Chop up rest of the fruit and mix fruit and removed potatoes in a bowl.
  6. Spoon the fruit mixture back into the opening in the potatoes.
  7. Heat oven to 325.
  8. Pour the maple syrup over the top of the potatoes and fruit mix.
  9. Sprinkle nuts over the potatoes and mixture.
  10. Cook for one hour or slightly more.

I’m sorry I don’t have a photograph of the soup to share. My camera card is full to the brim and I have to go to town to buy another card, but not today.

We ate like kings and queens this weekend. I hope your holidays were full of healthy and delicious culinary surprises as well!

Small House Homesteader, Donna

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