|
Time: 20 Minutes
1 lb. carrots 1 slice of bacon ½ cup chopped onion ¾ cup apple cider ¼ cup packed brown sugar 1 Tbl. chopped chives, or ½ Tbl. dried Pepper |
1) Cook the slice of bacon in a pan or skillet over medium heat until crisp. Remove the bacon, and crumble.
2) Add onion to the bacon drippings in the pan and sauté over medium heat for 3 minutes. Then add the carrots, cider, brown sugar and pepper, and bring to a boil for about 10 minutes, or until the carrots are tender. Do not drain the liquid.
3) Place the carrot mixture in a large serving bowl. Sprinkle with bacon and chives.
2) Add onion to the bacon drippings in the pan and sauté over medium heat for 3 minutes. Then add the carrots, cider, brown sugar and pepper, and bring to a boil for about 10 minutes, or until the carrots are tender. Do not drain the liquid.
3) Place the carrot mixture in a large serving bowl. Sprinkle with bacon and chives.
Sweet Potato Enchiladas
Time: 30 Minutes
10 corn tortillas
3 medium sweet potatoes
28 oz. can - Enchilada sauce
1 pack of mushrooms
4 oz. can diced green chiles
1 tsp. garlic powder
1 tsp. paprika
Salt
10 corn tortillas
3 medium sweet potatoes
28 oz. can - Enchilada sauce
1 pack of mushrooms
4 oz. can diced green chiles
1 tsp. garlic powder
1 tsp. paprika
Salt
1) Peel and dice the sweet potatoes. Cook at medium heat in a pan with water. Add garlic powder, paprika and salt. Cook until the potatoes are soft, adding more water as needed. Then whip with a hand blender or smash with a fork.
2) In another pan, chop and heat the mushrooms at medium heat, until they release their liquids and most of it has evaporated. Then add the green chile and cook for another 2 minutes.
3) Heat the tortillas so they are flexible enough to roll. Spread some sweet potatoes and mushrooms/green chile in each tortilla and roll.
4) Place the rolled tortillas in a baking dish. Pour the sauce on top and bake at 350° for 15 minutes. Remove, and serve.
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2) In another pan, chop and heat the mushrooms at medium heat, until they release their liquids and most of it has evaporated. Then add the green chile and cook for another 2 minutes.
3) Heat the tortillas so they are flexible enough to roll. Spread some sweet potatoes and mushrooms/green chile in each tortilla and roll.
4) Place the rolled tortillas in a baking dish. Pour the sauce on top and bake at 350° for 15 minutes. Remove, and serve.
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