Chicago is feeling more and more like the tundra these days.
Yesterday it was a high of only 18 degrees and the wind chill was much lower....brrr!
We did make it out to on a walk this week and saw this little cutie ;)
Who says that there is not wildlife in the city!
It was fun to get outside earlier this week but now that the temps have dropped even more, weather like this makes me want to settle in with the family and enjoy some quality time at home.
I was drinking some tea and reading thru some magazines this week and found a yummy recipe
in my January edition of Real Simple
Sweet Potato Hash
Sounds delicious...and it was!
It was perfect for Welcoming Kitchen and looked so pretty...had to share it!
Thanks Real Simple for creating a Welcoming Kitchen friendly recipe...and not even knowing it!
- 1 Tablespoon olive oil
- 2 medium sweet potatoes, peeled
- 2 large shallots
- 5 oz of fresh spinach
In a food processor or by hand, grate the sweet potatoes. If you grate them by hand, the cooking time will be slightly less.
Heat the tablespoon of oil in a large skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more.
Add the spinach and cook, tossing, until just wilted, 1 to 2 minutes more.
Stay Warm and Happy Cooking!
Megan & Kim