If you have been within a ten foot radius of me in the past six months, then I have probably ordered you to read, "Animal, Vegetable, Miracle", by Barbara Kingsolver. This is one of my new favorite books and it will absolutely fulfill your every last *dirty* homesteading fantasy.
Chalked full of tidbids about her family's year of food life - living off only their land - each month's chapter closes with several simple, seasonal recipes. Every night I would sit in bed salivating over dishes like Asparagus and Morel Bread Pudding (April), Dried Tomato Pesto (Nov/Dec), Zucchini Chocolate Chip Cookies (July) and my new favorite, Sweet Potato Quesadillas with Brie and Swiss Chard (January).
A miracle indeed. The three year old devoured her own!
SWEET POTATO QUESADILLAS
2 medium sweet potatoes
1 clove garlic
1 tbsp oregano
1 tbsp basil
1 tsp cumin
chile powder to taste
olive oil for sauté
Cut sweet potatoes into chunks, cook in steamer basket or microwave until soft, then mash. Chop and sauté garlic and onion in a large skillet. Add spices and sweet potato, mix well, adding a little water if it’s too sticky. Turn burner very low to keep warm without burning.
4 flour tortillas
4 oz. Brie or other medium soft cheese
2-3 leaves Swiss Chard (or other greens)
Preheat oven to 400. Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each. Top with slices of Brie and shredded chard, then fold tortillas to close (oiled side out). Bake until browned and crisp (about 15 min.), cut into wedges for serving.
For all of the authors wonderful recipes, visit her website, www.animalvegetablemiracle.com