Sweet Potato Chronicles - THE NEVER ENDING STORY OF THE WELL-FED FAMILY… - page 2

Happy 2015: 5 easy recipes to start of the new year

Sweet Potato Hash 40911

Ok read­ers, I have an idea about how we deal with the glut­to­nous overindul­gence of the past few weeks. Ready? Amne­sia. We didn't eat it. And, for that mat­ter, we didn't drink it either. Clean slate. So what are we eat­ing today? Tomor­row? I was think­ing some­thing we made at home. Isn't that half the bat­tle? Eat­ing food you make your­self have a bet­ter shot of being more healthy. Also, I was think­ing we pack what we're eat­ing with vit­a­mins since we're all try­ing to boost our immune sys­tem this time of year. Foods like beta carotene-rich sweet pota­toes, vit­a­min C-jacked kale as well as the live cul­tures found in yogurt that mop out the diges­tive sys­tem. Sounds like a good start, doesn't it?

Next week we're bring­ing you more inspi­ra­tion for school lunches, snacks and easy din­ners. You know, the usual stuff that will help you sur­vive the first offi­cial week back in the grind. In fact, if you're look­ing for ideas to make the tran­si­tion eas­ier, try mak­ing a batch of these Ham and Cheese Muffins to throw in lunch boxes or for snacks. You may also want to whip up a batch of this Veg­e­tar­ian Chili so you have a din­ner wait­ing for you when you get home.

We can't wait for all the deli­cious recipes 2015 promises. If you have any spe­cial requests, please let us know. Read more

Entertaining Week: Maple Glazed Sweet Potatoes and Brussels Sprouts

Glazed Sweet Potato & Brussel Sprouts 20140040

I never touched a Brus­sels sprout until I was in my 30s so it always amazes me that Scar­lett has loved the lit­tle cab­bage since she was a wee 5 year old. I wish I could take the credit for her adven­tures with sprouts but I can't. She's just nat­u­rally curi­ous about food and, to be hon­est, a bit of a brown nose–She refuses to not like some­thing her dad loves. I don't really care what moti­vates her, I just love that she enjoys the fiber and vit­a­min c-rich food.

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Holiday Cookie Week: Raspberry Linzer Cookies (or How to Feed Santa)

Lindser Cookie 39876

When you're a par­ent you play the lot­tery all the time. In the early years, there is the can-we-keep-them-from-killing-themselves lot­tery or the will-they-be-a-good-eater lot­tery. Then who could for­get the par­ent­ing gam­ble of will-they-have-a-total-meltdown-in-the-cosmetic-aisle-of-the-grocery-store. It serves you right for think­ing you could buy your­self a new lip­stick while get­ting fruit and the cereal you'll eat out of a bowl while stand­ing in the kitchen. As your chil­dren age and enter school, you'll rel­ish the will-we-get-the-good-teacher-at-school lot­tery and the will-they-wind-up-with-the-right-friends crap shoot. Sur­pris­ingly, I've won every time at school.

Since Scar­lett entered her local pub­lic school we've been blessed with the most ded­i­cated, highly-experienced and lov­ing teach­ers. And, coinin­di­ten­tally, of the two teach­ers she's had in the last three years (we were lucky to repeat our lat­est), the teach­ers also hap­pen to be long time bud­dies. But Mrs. Gib­son and Mrs. Heath are more than just friends to each other, they've become impor­tant con­fi­dants in both mine and Scarlett's life, espe­cially since their respec­tive chil­dren are some of Scarlett's favourite peo­ple. Scar­lett adores Mrs. Gibson's charis­matic younger son Hunter, who is a mas­ter crum­ble maker. She has also become fast friends with Mrs. Heath's twin 9-year old daugh­ters. Katie and Sarah write sweet con­grat­u­la­tory mes­sages on Scarlett's cor­rected tests and the girls send gifts and notes back and forth through Mrs. Heath. Katie and Sarah also hap­pen to be bak­ing whizzes. Fans of our cook­book, Mrs. Heath shares with us pic­tures of the girls cook­ing from their copy of How to Feed a Fam­ily and we rel­ish their feed­back on our recipes. So it was only a mat­ter of time before we would all bake together.
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Holiday Cookie Week: Chocolate Bark


Okay, eagle eyes, this is not a cookie recipe! But for some­thing as impres­sive as these choco­late bark vari­a­tions, it was too easy for me not to share it with you in the run up to the hol­i­days. If you've got peo­ple com­ing over this week­end or early next week, this is a pretty impres­sive sweet to lay on them after din­ner or a gor­geous treat to wrap up in a small tin.

I was a bit ner­vous to make bark as I have lim­ited expe­ri­ence work­ing with choco­late. But after spend­ing some time read­ing what David Lebovitz and Stephanie Jaworski have to say, and tak­ing a walk down the street to the awe­some Soma Choco­late to pick up some spec­tac­u­lar ingre­di­ents I felt pre­pared. What turns out to be the only tricky part is tem­per­ing. So, when you buy a nice bar of choco­late and it's a bit cool to the touch, it's shiny and doesn't melt the sec­ond you touch it — that's because it's been tem­pered. When choco­late looks dusty or grey? It's not bad, it's that the cocoa but­ter has just risen to the sur­face. You could absolutely make bark with­out tem­per­ing it, but it wouldn't be quite as glossy and or have the nice snap you get from tem­pered choco­late. Read more

Holiday Cookies Week: Stained-Glass Cookies


Allow me to just start this post by say­ing I am not a fancy hol­i­day cookie per­son. I love hol­i­day bak­ing, and in par­tic­u­lar, cookie mak­ing. But I am not one to go to far out of my com­fort zone. These beau­ti­ful, stained-glass cook­ies are the kind of thing I'd see on Pin­terst, maybe even save on an inspi­ra­tion board and then never, ever make. Because look at them! So pretty, so ridicu­lously pretty that I'd never be able to pull them off. I was swamped with work right before our most recent stu­dio ses­sion so Ben offered to help me out by find­ing some cook­ies I could make. He showed me these with a self-satisfied grin. I asked him if he was high. Read more