A Polifroni Dinner: Apple Chicken, Collard Greens & Sweet Potato/Parsnip Hash

IMAG4294.jpgI will confess, I love baking. It fuels my creativity. It’s my art. Food is one of the ways I express myself. And I enjoy thinking of new recipes and baking/making delicious new things.

However, this isn’t very representative of real life. I like to post options for treats and desserts (and to make them for the market), but it’s not something I eat or make at home very often. I typically will make bake goods for blogs and give them away or I make them for my husband.

Why?

Because the everyday foods I eat are not nearly as pretty as my baked goods. They are less awe-inspiring. A little less pizzazz. They seem so simple. They’re not as sexy. But they are delicious. They’re what I enjoy eating.

In real life I could eat cabbage everyday. It doesn’t smell good. It doesn’t necessarily look good either. But I love the taste.

I wanted to start this week off with something that my husband and I typically eat for dinner.

It has flavor. This dish had color. It has variety. And it is filling.

It’s not complicated. It’s super easy to make. And it doesn’t take long to make.

Polifroni Dinner Night

(this served 3 people, plus leftovers)

Apple Chicken

  • 1 lbs. chicken breast
  • 1 apple
  • 2 tbsp honey
  • sea salt and pepper

Collard Greens

  • 1/2 bunch collard greens
  • 1/4 red onion, diced
  • 1 tbsp bacon fat, ghee, or coconut oil

Sweet Potato & Parsnip Hash

  • 1 sweet potato
  • 1 parsnip
  • sea salt and pepper to taste
  • 2 tsp minced garlic
  • 1-2 tbsp bacon fat, ghee, or coconut oil

Let’s Make it Happen:

Peel the sweet potato and parsnip. Dice into cubes (I usually like to cube mine pretty small). Heat your fat in a skillet with the garlic on a medium heat. Add the sweet potato and parsnip. Season to taste. Allow them to cook, keep stirring them as prepare the other food. Cook them until they are tender (soft and a fork goes through the center, we put ours in a baking pan to keep warm while we made the other sides and so we could use the skillet).

Cut chicken into strips. Season with sea salt, pepper, and basil. Cook in a skillet on medium heat in another skillet. While it is cooking, dice the apples (we left the skin on). When it is almost done cooking (no longer pink in the center), drain it, and add the apples. Drizzle honey over the top. Turn to low, until the collard greens are done.

For the collard greens, remove the veins. Roll up the leaves. Thinly slice. Dice the onion. Saute the onion in a skillet with the fat until translucent. Add the collard greens. Salt. Cook until soft.

Serve it all up on a plate (props to my husband for plating this beautifully for me), eat and enjoy!

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Mashed Parsnip

006Wednesday I discussed my humble beginnings with parsnip, with a simple mash. Well today I will end parsnip week, with that mash. Mashes are one of the easiest things to make. So often we make cooking into a challenging task, when there are many things we can stick to, which are simple to make and any beginner can do. I enjoy a mash when I want a meat and potato kind of dinner. Or when I want liver. I’ve read about the benefits of eating liver so often, that I have striven in recent years to incorporate it more into my eating routine. With all the recipes I’ve tried, I go back to liver in a bone broth served over mashed cauliflower. Today I tried it with the mashed parsnip. Just as good. What a great layering of flavors!

Mashed Parsnip

  • 4 parsnips
  • 3 tbsp ghee
  • sea salt
  • pepper
  • 1/3 cup coconut milk
  • chopped chives

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Rosemary Parsnip Chips

011I’m constantly playing around with making various types of chips and fries (frequently wrapping them in bacon). Today I carry on with my parsnip theme and my chip fascination. I tried parsnip for the first time four years ago. I was working on a mash trio. I had recently discovered the magic of mashed cauliflower, but I wanted to explore and see what else I could try. I wanted variety. I wanted to try new vegetables. In the trio I tried: rutabaga, parsnip, and celeriac (all for the first time). The parsnip intrigued me the most. It had an interesting flavor all on its own. Even though I confess, my initial reaction was: I don’t like this. I kept returning to the parsnip. It was definitely something I had to give a second chance to, so I could appreciate what it had to offer. And so four years later, I revisit it today in another form: crispy chips. These are so easy to make, so if you’re looking to try parsnip for the first time you may go this route, plus they’re just plain good.

Rosemary Parsnip Chips

  • 2 parsnips
  • 2 tbsp Coconut ghee (or lard or coconut oil or raw grass-fed butter or tallow)
  • Sea Salt
  • Rosemary (mine is from my market neighbor Carol)

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Hearty Parsnip Hash

005This week I got to thinking about parsnip. Why? Who knows why things float through my brain flow, but I intuitively felt I needed to give parsnip a chance this week. Let it shine. Plus I think it’s another one of those vegetables that many have never tried or even heard of. And I for one like to try new things, I am always hungry for change. So I wanted to begin this week with breakfast. I love eggs  in the morning. What goes better with eggs, but a nice hearty hash? Here is what I created.

Hearty Parsnip Hash

  • 4 oz. Sausage
  • 3 slices crispy, chopped bacon
  • 2 parsnips, cut into tiny cubes
  • 1 diced small onion
  • 1 diced red bell pepper
  • 1 tsp minced garlic
  • Salt and pepper
  • Cayenne
  • Italian seasoning
  • Grated grass-fed cheese (I used Sand Crest Jack from our local Swiss Connection)

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