Sweet Potato Hashbrowns

Sweet Potato Hash browns

When I first learned to cook, one of the first things I learned to make was scrambled eggs, mainly because I liked the idea of being able to help make breakfast. It’s a dish, that for many people is something of a weekend tradition. Most everyone has the extra time in the morning without rushing off to school or work, so thoughts turn to making eggs, or sometimes pancakes, omelettes, or waffles. I don’t know why, but  I never really cared for the flavor of old fashioned fried eggs. I know what your thinking, unless they are hard or soft boiled, or poached, most ways of cooking eggs are prepared with oil and fried to some degree. But I am talking about eggs over medium, or sunny side up. Maybe it’s the fact that they always form a sort of crunchy crust, or the taste of the oil that was never really appealing. However, scrambled eggs I liked, and thought would be easy to make; deceptively easy. It took me a while to figure out that every time my mom would make them, they came out perfect, light and fluffy, while every time I made them, fairly large amounts stuck to the pan. Too impatient to eat, I never let the pan get hot enough, resulting in a sort of underdone, or half burned mess. Ooops! Continue reading

Indian-style Eggs

Indian-style Eggs

We found the inspiration for this recipe in the “Eat Well Cookbook,” by Jan Purser and Kathy Snowball. We adapted the recipe somewhat, allowing us to use up the red bell peppers we had in the house. The resulting meal is delicious and got a very emphatic ‘thumbs up’ from everyone. The combination of coriander, onions, garlic, tomatoes, and peppers adds a sweet and savory taste to the dish which we enjoyed. Continue reading