On the Menu

Last week our menu had quite a few revisions.  Joel was out of town one night and we had some illness, so we didn't really follow the plan, but we did manage to have the Sun-Dried Tomato and Feta Tri-Tip, and it was a hit with Joel and the boys.  Since it's a crock-pot dinner, it's super easy--a definite plus for me!!

This week's menu includes:

Roast Mushrooms and Kale over Mashed Sweet Potatoes  (super delicious, not super kid-friendly though)
Chicken Azteca
leftovers
Lasagna Soup
Hamburgers

Roast Mushrooms and Kale over Mashed Sweet Potatoes  (adapted from Rachael Ray)

2 pounds mixed mushrooms--cleaned, stemmed and sliced
3 cloves garlic--thinly sliced
5 Tbsps EVOO
Sea salt and pepper

5 medium sweet potatoes, peeled and sliced
1/2 cup chicken or vegetable stock
1/2 cup milk
a few dashes of hot sauce
1 1/2 cups extra-sharp cheddar cheese
1 pound kale, stemmed and coarsely chopped

Preheat oven to 450.  on a large baking sheet, dress mushrooms and garlic with 1/4 cup EVOO and spread out.  Roast mushrooms for 20 minutes, then remove from the oven and season with sea salt and pepper.

Meanwhile, in a pot, combine the sweet potatoes and enough water to cover.  Bring to a boil, season with sea salt and cook until fork-tender.  Drain and return to the pot, then mash with the stock and milk.  Season with sea salt, pepper,  and hot sauce.  Stir in cheddar until melted.

While the potatoes are working, in a bowl, toss, the kale with the remaining 1 tablespoon EVOO and season with sea salt, pepper.  Arrange on a rack set over a baking sheet and roast until crisp at the edges, 10-12 minutes.

Combine the mushrooms and garlic with the kale and serve on a bed of sweet potatoes.

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