Spirit Food

SWEET POTATOES O'BRIEN (Saturday Morning) 
2 lbs sweet potatoes
2 lbs red potatoes
2 lbs gold potatoes
1 yellow onion (not sweet)
2-3 bell peppers
Fresh garlic, to taste
5-spice powder, to taste
Chili powder, to taste
Olive oil, for cooking in

Instructions: Chop potatoes, onion, bell peppers, garlic. Sautee onion and bell peppers in olive oil until they start to brown (~3-5 min). Add in spices, garlic, potatoes, and cook, stirring regularly, until you can stick a fork in the potatoes (but don’t let them get mushy). Serve with sausage or bacon if preferred. (Paul says it took him ~25 minutes per batch, and it took 2 batches.)

CHILI (Saturday Lunch) 
1 yellow onion, chopped
2 bell peppers, chopped
3 cloves garlic, chopped
10x 12oz cans of beans (white, pinto, kidney), drained
8oz can of diced green chilis (mild), drained
12oz can of corn, drained
2x 12oz cans of diced tomatoes, drained 
2-3 tablespoons chili powder
1 tablespoon paprika
½ - 1 C barbecue sauce
Into a large pot, pour a 1-2 T olive oil, enough to cover the bottom of the pot. Sauté onions and bell pepper on medium low heat for ~3 min., add garlic and cook for 30 more sec. Pour in all canned ingredients, and turn heat up to medium. Stir until everything is well-mixed, then add dry spices and bbq sauce; mix well. Stir regularly, to keep the bottom from burning. Cook ~30 minutes, at a simmer (turn heat down if it starts to boil). Cook bacon separately, and then add at the end.

CORNBREAD (Saturday Lunch)
2 C soy milk (coconut milk, in this case)
2 tsp apple cider vinegar
2 C cornmeal
1 C flour (I used Bob’s Red Mill Gluten-Free All-Purpose Baking Flour to make it GF, but would normally just use regular unbleached all-purpose white flour)
¼ C sugar
2 tsp baking powder
½ tsp salt
1/3 C canola oil (or other light oil)

Instructions: Preheat oven to 350 °F. Add apple cider vinegar to milk, whisk together, and let sit ~10 minutes. (When using vegan milk, this has the effect of semi-curdling the milk, which makes it more like buttermilk. For those who eat dairy, you can just use buttermilk and skip the apple cider vinegar.) In a separate container, whisk together flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients, and add the oil. Mix together. Add the milk + vinegar and mix together well. Should be about the thickness of cake batter, but gritty from the cornmeal. Pour into a 9”x13” pan (I usually grease the pan first, to make it easier to remove after baking). Bake 32-35 minutes at 350 °F. Check after 30 minutes and bake until a toothpick inserted into the center comes out clean.

Berry Filling:
2x 12oz bags of frozen berries
½ C white sugar
3 T cornstarch
⅛ C flour
Zest of 1 lemon
Juice of ¼ lemon

1 C flour
⅓ C brown sugar
2 T white sugar
¼ tsp salt
Cinnamon, to Kat’s taste 
⅓ C melted butter

Preheat oven to 400°F. Mix together all of the dry ingredients for the topping with a whisk, then slowly drizzle in the melted butter, whisking as you go. Topping should be moist, yet crumbly.
Mix filling together (I mix all of the dry ingredients together with a whisk, first, and then add the frozen berries) and pour into a 9”x9” dish. Cover with crumble topping. Cover with foil and bake 20 minutes at 400 °F. Remove foil, and bake 30-35 minutes at 350 °F.