{"id":9509,"date":"2015-01-08T06:00:59","date_gmt":"2015-01-08T11:00:59","guid":{"rendered":"http:\/\/candostreet.com\/blog-parents\/?p=9509"},"modified":"2015-01-03T16:25:37","modified_gmt":"2015-01-03T21:25:37","slug":"eating-healthy-in-2015-recipe-1","status":"publish","type":"post","link":"https:\/\/candostreetny.com\/blog-parents\/eating-healthy-in-2015-recipe-1\/","title":{"rendered":"Eating Healthy in 2015…Recipe#1"},"content":{"rendered":"

For those of us who resolved to eat healthier in 2015, here is a recipe that looks interesting, tastes good, is inexpensive to make, doesn’t take much time to prepare and is good for you.<\/strong><\/em><\/span><\/h1>\n

The recipe is courtesy of What’s\u00a0 Cooking, a program of the United States Department of Agriculture.<\/strong><\/em><\/span><\/h3>\n
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Eggs over Kale and Sweet Potato Grits<\/strong><\/em><\/span><\/h2>\n<\/div>\n

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A modern twist on a Southern classic, this recipe for a baked breakfast dish features eggs and grits with sweet potatoes and kale.<\/strong><\/em><\/span><\/h2>\n<\/div>\n
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Cook time: <\/strong>45 minutes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Makes: <\/strong>4 Servings<\/span><\/p>\n

\u00a0Ingredients<\/strong><\/em><\/span><\/h2>\n
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1 large sweet potato (orange flesh)<\/span><\/span><\/div>\n
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2 cups <\/abbr>fresh kale (chopped)<\/span><\/span><\/div>\n
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1 tablespoon <\/abbr>vegetable oil (divided)<\/span><\/span><\/div>\n<\/div>\n<\/div>\n
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1 1\/2 cups <\/abbr>water<\/span><\/span><\/div>\n
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1 cup <\/abbr>non-fat milk<\/span><\/span><\/div>\n
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3\/4 cup <\/abbr>grits (quick cooking)<\/span><\/span><\/div>\n
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1\/4 teaspoon <\/abbr>salt<\/span><\/span><\/div>\n
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4 eggs<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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\u00a0\u00a0 Directions<\/span><\/strong><\/h2>\n
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1. Preheat oven to 350 \u00b0F.<\/span><\/p>\n

2. Coat 4 individual souffl\u00e9 dishes with 1 tsp vegetable oil.<\/span><\/p>\n

3. Make 3-4 slits in sweet potatoes; cook in microwave until just soft.<\/span><\/p>\n

4. When sweet potatoes are cool enough to handle, peel, cut into chunks, and puree in food processor.<\/span><\/p>\n

5. Heat remaining vegetable oil in sauce pan, and saut\u00e9 kale about 5 minutes.<\/span><\/p>\n

6. In a medium sauce pan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in saute\u00e9d kale.<\/span><\/p>\n

7. Divide grits mixture evenly among 4 souffl\u00e9 dishes (or place all in casserole dish).<\/span><\/p>\n

8. Make 4 depressions in the grits mixture with the back of a large spoon. Carefully break one egg into each hollow.<\/span><\/p>\n

9. Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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