Sweet Potato Hash

Ingredients:

2 cups diced sweet potato (small pieces)
1 Granny Smith apple, peeled and diced
1/2 red onion, sliced
1 Tbsp. cinnamon (optional)


Directions:

Preheat a skillet over medium-high heat and add olive oil
Add your apples and onions and saute until the onions start to caramelize and turn brown
Next add your sweet potatoes and saute for 2-3 minutes
Now take some water, and pour in the skillet mixing well and ensuring nothing is stuck to the bottom of the pan
Cover the entire pan and let the water steam your potatoes
If after all your water has evaporated your potatoes still aren’t done, just add more water and repeat
Once done to your liking, turn off the heat and add the cinnamon, if desired, and mix well, then plate

Chicken Picatta

Ingredients:

1 lb chicken cutlets
6 garlic cloves, minced
3 Tbsp. capers
1/4 cup white wine
1/2 chicken stock
juice from 1 lemon
olive oil
salt and pepper


Directions:

In a large sauté pan heat the 2 tbsp of olive oil over medium high heat.  Your pan should be really hot.  While your pan is heating lightly sprinkle both sides of the chicken with the sea salt and black pepper.  Place the chicken into the hot skillet and cook on both sides for 3-5 minutes until the chicken is no longer pink in the middle but still tender – do not overcook.  Remove the chicken from the pan and add to the same pan the olive oil and garlic.  Using a wooden spoon, quickly sauté the garlic for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.  Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes.  Pour the sauce over the chicken and serve immediately.

Quick Chicken Curry

Ingredients:

1 lb boneless skinless chicken breast, cube cut
1 garlic clove, minced
1 shallot, minced
2 tsp. curry powder
1/4 to 1/2 cup coconut milk
Salt and pepper to taste
1 green onion stalk, chopped

Directions:

Preheat the skillet with 2 tsp. olive or coconut oil.
Lightly saute the chicken breasts, turning over occasionally.
When the chicken are mostly cooked, mix in the minced garlic and shallot and stir until combined.
Pour in coconut milk and curry, season with salt and pepper accordingly.
Remove from the heat and top with green onions.