Holidays – It’s the most wonderful time of the year!
For most of us the holidays are the most wonderful time of the year. Warm cheerful faces. Good will toward our fellow man. Family and Friends sharing a meal prepared with love. Children filled with giddy anticipation. These are the things we are thankful for. But what to do with all those leftovers. Personally, I like to invite the less fortunate to share in our family warmth. Sharing good food and fellowship. There are so many ways to use all those leftovers but sadly the sweet potato seems to be left out of the creative process of making the old into something new and delightful. This started me thinking of ways to truly use up ALL of those leftovers, including the sweet potato.
The following recipe is good for Mini loaves of sweet potato pineapple bread for gift giving or breakfast muffins.
Sweet Potato Pineapple Muffins
In large bowl combine
1 cup unfed sourdough starter
1 organic egg (beaten)
1 teaspoon organic cinnamon
½ teaspoon organic ground nutmeg
½ teaspoon organic ginger
¼ teaspoon organic ground cloves
1 teaspoon sea salt
1 teaspoon baking soda
¼ cup grape seed or canola oil
¼ cup kefir or buttermilk
¾ cup sugar
¼ cup stevia
1 cup mashed sweet potato
½ cup crushed pineapple
¾ cup chopped walnuts
1 cup organic unbleached flour
1/3 cup organic stone ground whole wheat flour
Mix well. Fill greased muffin tins or mini loaf pans. Bake in preheated 425 degree oven for 25 minutes. Cool. Dust with powdered sugar (optional). These are sure to bring smiles! Enjoy!
Watching the people around our small community and their hustle and bustle, too busy lifestyles, makes me long for those yester years that were not all that long ago, yet seem to be forgotten. I’m not sure exactly when people started making daily trips to the supermarket or worse the convenience store. I remember shopping as the “monthly family outing”. We drove “all the way to town” 25 miles or so, picked up a month worth of supplies, got treated to a frosty rootbeer float and made the trek back to the farm. Planning meals was essential, strategic. We were not poor, but had a wealth of love, comfort, talent and knowledge. Our summer Sunday dinner would be hearty beef roast with potatoes, carrots and onions with a side salad of fresh picked greens, with a crusty bit of sourdough bread. A meal worth a king’s ransom (which is what it would cost at a restaurant). And thus the week’s menu is born. The left overs would become, BBQ Beef on a bun, Beef Fajitas, Roast Beef Hash and finally with the left over veggies and meat and saved beef stock….Voila…Vegetable Beef Barley Soup! Mmmmmmmm delicious. Enuf said!
Pictured above: From Scratch Leftover Vegetable Beef Barley Soup, Sourdough Bread with homemade sweet cream butter and a frosty glass of home brewed beer. (Not pictured: The homemade chocolate ice cream for dessert!)
“That’s fine” you say, “But I don’t live on the farm” says you? Well, you can garden on your deck or patio. I prefer to use self-contained planting systems like the EarthBox.
Patio gardening is easy and convenient and oh so tasty. And reinventing your leftovers is so economical and time saving. A win for your wallet, a win for the environment, a win for your health. Simply Enjoy … D. Yelle