Sweet Potato Hash Browns

Preparation is identical to that of regular hash browns, but these cook faster and make a sweet-but-not-too-sweet and delicious side dish at breakfast, lunch, or dinner.

1 to 2 large sweet potatoes (more if cooking for a crowd), peeled
1-2 tbsp. canola oil
salt and pepper to taste

Using the medium-coarse side of a cheese grater, grate the sweet potatoes. (I hold the tuber at the end, so that the resulting pieces are roughly one inch long.)

Heat the canola oil in a non-stick or cast iron frying pan over medium to medium-high heat. When the oil is hot, add the shredded sweet potatoes. (You can shape them into patties if you want; I just dump them in and stir.) If they stick, add a bit more oil.

Turn the sweet potatoes with a spatula as they cook. They're done when they're soft and beginning to brown/caramelize. Season and serve piping hot!

Southern-style Kale

Works with any kind of greens (turnip, collard, etc.), but kale is generally the mildest and easiest to cook properly. For me (a Southerner living in Chicago), this is comfort food, but it's also pretty good for you.

3-4 pieces smoked bacon OR a few tbsp. toasted sesame oil
1 lb. washed and chopped kale greens
1 large onion, diced
4-6 cloves garlic, minced
1/2 teaspoon red pepper flakes (chipotle, if possible)
salt and pepper to taste
hot sauce (preferably Louisiana brand)

Sauté bacon in a large pot on stovetop. When it becomes moderately crisp, remove the bacon, leaving the fat in the pan. Alternatively, for a vegan dish, skip the bacon and use several T. toasted sesame oil.

Sauté onion and garlic until soft in same pot. Add the red pepper flakes.

Fill the pot with washed and chopped fresh greens. (It's OK to pack them in a little.) Then add enough water to fill about 2/3 of the pot.

Bring to boil, reduce to low heat, cover and simmer half an hour or so (longer if using bitterer greens). As long as the heat is low, it's virtually impossible to overcook.

Chop or crumble the bacon and return to the pot.

Add salt, pepper, hot sauce, and MSG (don't knock it) to taste.

Stir and serve.

Eschew not the greenish brown broth, referred to as potlikker (spelling disputed). It's the best part, whether you spoon it up with the greens, drink it from the bowl, or sop it up with cornbread. Wikipedia tells me it's rich in vitamin K, which I didn't even know existed.

Spaghetti with Homemade Meat Sauce

I'll tell you one thing. Expiration dates on canned goods are probably just government lies meant to make more money for agribusiness, and in any event they mean nothing to the Epicurean. Last night I cooked spaghetti with meat sauce--made with two cans of tomatoes that had expired in March and August, 2008, respectively. If I do say so myself, it was pretty tasty. Not elegant, but hearty and flavorful. Next time I'll add more garlic. A substantial one-dish meal, especially with the whole grain pasta.

1 lb. whole grain spaghetti
1 lb. 95% lean ground beef
2 large onions, diced
3 cloves garlic
1/3 cup red wine
2 tbsp. each dried basil, dried chives, dried parsley
1 large can of tomatoes, whole or diced
1 medium can of tomatoes, diced or crushed
1 small can tomato paste
1 can beef broth
2 tbsp. olive oil
2 tbsp. bacon fat (can substitute butter)
dash or two red pepper flakes
salt and pepper to taste

In a large pot, sauté onions in olive oil until translucent. Add garlic and red wine, stir, cover, and reduce heat to medium-low.

Heat the bacon fat in a large skillet on medium heat. Brown ground beef in said bacon fat.

Add tomatoes and tomato paste, pepper flakes, herbs, and beef broth. If using whole tomatoes, mash them up with a spoon or potato masher or fork or something.

Cook on medium heat uncovered until the sauce reaches desired consistency, about 30-45 minutes. Add beef. Reduce heat to low.

In a separate large pot, boil water and cook pasta according to directions on package. You know the drill.

Cheddar and Shallot Frittata

As my father is wont to say, necessity is a real mother. Aside from eggs and some of Wisconsin's most affordable cheddar, there wasn't much in the fridge for dinner besides last week's vegetable soup, which by now is about as appealing as it sounds. So I stole some shallots from my roommate, threw this together, and was pleased by the result. I added rosemary on a whim, and it turned out to be the right call, because it made this Italian-ish style omelette taste like something you'd have for dinner, not breakfast. Nothing impressive, but super easy!

1 tbsp. butter
4 small-medium shallots, chopped
1/2 - 1 tsp. dried whole rosemary
5 eggs
1/4 cup milk
3-4 oz. cheddar cheese, cut into cubes
Salt and pepper to taste

Pre-heat oven on broil setting.

Beat eggs and milk together.

In a ovenproof skillet, saute shallots in butter over medium heat until they begin to brown.

Add salt, pepper, and rosemary.

Reduce heat to low.

Add the egg mixture to the skillet.

Add cheese, distributing evenly.

Raise heat to medium-low, and cook until the frittata begins to set, about 5-8 minutes.

Remove from stove, and place on bottom rack under broiler.

Watch closely until the top is thoroughly cooked but not browned, a couple minutes.

Remove from oven, slice and serve.