And here’s another one of our fantastic dinners from Appetite for Reduction–Chili Verde con Papas.
Also, con EXTREMELY LARGE bunch of kale. I think it was triple a normal bunch. We actually had to pick kale out if it to make it less like a super hot salad. Oh well. It was still really tasty! Not all that spicy, plus the white beans really made it awesome. And, oh yeah, the potatoes. I looooove me some potatoes.
…or how I stopped reading directions and learned to love two tablespoons of dried thyme. Yep.
And what are those strange meteorite-like purple and green orbs perched on the side of the bowl? Sweet Potato Biscuits! I usually make them with the regular orange variety yam, but our market is currently offering delicious organic purple hawaiian sweet potatoes. How can I walk by those and not pick them up? I wasn’t expecting the green splotches, but I feel like I could bust these out again at Halloween. Stick an olive and a pretzel stick in there, and you’ve got yourself a one-eyed one-horned flying purple sweet potato biscuit.
My favorite part? My daughter looking at them when they popped out of the oven and yelling, “Eww mama! No eat!”
Back to the stew. The stew! Literally the last step of the recipe is to add two tablespoons of fresh thyme. Anyone who knows anything about cooking can tell you that dried herbs=stronger than fresh herbs. Unless your dried herbs are 1,000 years old. In which case they will taste like mummy’s balls.
So, yeah, look at me in a rush–two-year-old running around screaming, husband at a meeting, and I just see thyme on the recipe and toss it in. ARGH! We still ate it, he said it tasted good. But I guess I’ll have to start trusting that gut instinct when a measurement sounds crazy.
Recipes courtesy of Appetite for Reduction.