A date night for the record books and a recipe

Sigh.

9pm and it hasn't even begun. And we are ready for it to be over. Parenting is so sanctifying, although I'm considering a temporary hold on date "nights" until we can get a handle on our kids' sleeping issues. Perhaps a date dessert would be a good substitution. Long story, but the kids have all been going through their own weird sleep stages, waking up a lot at night, taking FOR-EVER to get to sleep, and all with discipline issues surrounding. They are grumpy. We are a little sleep deprived but desperately seeking to be joyful in spite of it. :) I'm considering some kind of natural sleep help for all of us. Or a long vacation. Oh wait, they'd still be with us.

The following quote came to mind as I was feeling a little weary from a full day of child-training. It's from Nannie T. Alderson's autobiography, A Bride Goes West, a story of a 20-something woman who leaves her family to go as a new bride to Montana. After getting word (the day after she gave birth to her firstborn) that Indians had burned down her house, she says, "I saw that I was beginning to feel sorry for myself-- the lowest state to which a woman's mind can fall. And I made up my mind to stop it." So for all the little inconveniences the day may hold, no Indians have burned down my house. I think we'll all be okay.

So, if we ever get to eat (WH is still dealing with son #1), we are having this recipe. I can recommend it to you because I've been picking at it for the last hour. I can tell you it's delicious right out of the pan. A bottle of wine would also add to it's appeal, but I'm not sure if that fits in with the Friday health theme. Truth be told (and I'm not one to pretend), we are (will be) eating this main dish with a loaf of white bread from Panera (did you know that sometimes they give away bread if you are there at closing time?) and I hope it will be followed by a huge bowl of icecream. I've always wished exercise was my stress crutch, but alas, it was not meant to be. So folks, here you have it, compliments of my lovely sister-in-law, Catriona.

Friday Whole Food Recipe Review



Sweet Potato and Edamame Hash
(Original recipe source: Southern Living)

Ed. Notes: You'd have to have friends with pigs or make this without ham for it to qualify as a healthful meal. When fresh edamame is in season, we like to use it. I used frozen in the shells, and just shelled them myself. Catriona suggests giving the task to your kids...it's fun and cheaper than buying the edamame already shelled. I used fresh onions and mixed greens from the garden- I think this is my first garden meal of the season! Oh, and get this: my sweet potatoes were leftover from October's CSA box. They keep forever in cool, dark storage.

Prep Time: 42 minutes
Yield: Makes 8 servings

Ingredients

• 1 (8-oz.) package diced smoked lean ham
• 1 sweet onion, finely chopped
• 1 tablespoon olive oil
• 2 sweet potatoes, peeled and cut into 1/4-inch cubes
• 1 garlic clove, minced
• 1 (12-oz.) package uncooked frozen, shelled edamame (green soybeans)
• 1 (12-oz.) package frozen whole kernel corn
• 1/4 cup chicken broth
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon kosher or table salt
• 1/2 teaspoon freshly ground pepper

Preparation

1. Sauté ham and onion in hot oil in a nonstick skillet over medium-high heat 6 to 8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and sauté 5 minutes. Add garlic; sauté 1 minute. Stir in edamame and next 3 ingredients. Reduce heat to medium. Cover and cook, stirring occasionally, 10 to 12 minutes or until potatoes are tender. Stir in salt and pepper.

Note: We tested with Birds Eye Steamfresh Super Sweet Corn.

Note: Nutritional analysis does not include arugula or poached egg.