Sweet Potato and Kale Hash with a "Fried" Egg

3 Sweet Potatoes (Small) diced into a very small dice (1/4 inch-1/2 inch)
1 shallot
1 bunch of kale, chopped finely
1/4-1/2 tsp salt (to taste)
Ground pepper to taste
1/4-1/2 tsp Spanish Smoked hot paprika
Dash of garlic powder
Cooking oil (I use an olive oil blend)
Squirt bottle of water
Eggs

Drizzle a skillet with oil and heat on medium-high heat.  Once hot, add shallots, sautee for about 30 seconds and add in your sweet potatoes.  Stir to cover with oil, then cover immediately.  Stay closeby!  You want to leave the lid on and leave the potatoes on direct heat long enough for them to start to get a little brown on the bottom, but not so long that they burn.  This will take a few minutes (maybe 3-4?).  Once you have reached this critical point, stir the potatoes around and squirt the pan with a bit of water to keep the potatoes from sticking.  Use as much water as necessary added a little bit at a time- it will cook off.  Add an extra bit of water and then quickly cover the potatoes again, steaming them until they are done.  You may need to stir and squirt more water in again.  Once the potatoes are soft, add in the kale with a bit more water, and "sautee" the kale with the water until it is cooked through.  Season with the salt, pepper, garlic powder, and paprika.  Set aside, covered, to keep warm.

In another pan, "fry" the eggs.  Crack the egg into the skillet, let the whites cook on the bottom, flip it once (or don't), cook the whites, and leave the yolk will still be runny.

If you don't like fried eggs, you could always scramble it too!

Salsa!

Mad an awesome salsa this week. 

1 32 oz can whole tomatoes, mostly drained (save the liquid)

1 Serrano 

1 jalapeño 

1 poblano

3 cloves garlic

1/2 a small-Medium onion

About a 1/3-1/2 c packed cilantro

Juice of 2 limes

Salt and pepper to taste

Toss in food pro, blend to desired consistency. Let sit at least overnight. 

It's not as tomatoey as many salsas, which I like, as it turns out. 

It has been amazing on my eggs in the morning...

Dal Nirvana

Made a delicious Dal!  Want to keep the recipe somewhere safe!  I based the recipe off of several I googled.

Makes a bunch of servings (Probably 8 GOOD size servings)

1-1lb bag lentils (I used the cheap green/brown ones)
1-15 oz can tomato sauce
1-15ish oz can diced tomatoes (I used roasted, but I don't think it actually made a difference)
1 sm can of tomato paste (the small size can)
2 T grated ginger (could probably have done more!
4-6 cloves garlic, minced or pressed
Salt, Black Pepper, and Cayenne Pepper to taste
Garam Masala (about 1/2-1 tsp? I did to taste)
Several cups of water, to be poured in as needed
4T butter
1/2 c heavy/whipping cream
Cilantro to garnish (it does taste good in there too!

Brown Basmati Rice for serving


1.  Wash/pick through lentils.  Place in pot and cover with water by 2 inches.  Boil the lentils until they're mostly soft- 10-15 min (or more).
2.  Drain lentils.  Add butter, tomato sauce, tomatoes (NOT drained, unless you're watching salt), garlic, ginger, salt, pepper, cayenne pepper, and garam masala.  Taste it and adjust as needed.
3. Add water until it's fairly thin.  About 1 cup to start, though I probably added a total of over 2 cups.
4.  Mash up some of the lentils- I used an immersion blender and pulsed it around a few times until it was the right consistency
5.  Watch it and continue to add water as needed.  Stir it so the lentils don't get stuck to the bottom.  It will get pretty thick- taste it as you go.
6.  It's done cooking when the lentils are completely soft and the flavors are amazing.  And when it's the right texture for you.
7.  Add cream and mix through, and garnish with the cilantro (I mixed some in).

Serve with Brown Rice, or Naan if you like.