Thanksgiving in a non-cooker’s kitchen
Once I found myself making Thanksgiving dinner in the kitchen of someone who didn’t cook. I’d ask for salt, or a pie pan, or oregano, and she’d look around and say dubiously, “I must have some somewhere around here….”
It gave me a new appreciation for people who are just beginning to cook. It’s expensive to get set up in a kitchen. In these recipes, though, I try not to assume that you have more than pretty basic kitchen stuff. I’ve also got the recipes arranged by what stuff they need.
How to make sweet potato saute:
Peel and chop a sweet potato into dice-size pieces. Also peel and chop an eggplant about the same size, peel and chop an onion, and chop an apple (no need to peel it). Put 1/4 cup of olive oil in a medium-sized frying pan and saute all of these together with two cloves of crushed garlic.
After about ten minutes over medium-high heat, it will begin to caramelize. The edges of the cubes should begin to turn brown. Add more olive oil as necessary – the eggplant will soak up a lot of it. Flavor with salt, pepper, and a teaspoon of chopped rosemary.
Vegetarian or vegan
Just naturally vegan! Enjoy! Serve over noodles or rice to make a full meal. For vegetarians, this is good with a squash souffle, or if you eat meat, it’s good with a pork tenderloin. We often have it at Thanksgiving, along with the spicy corn, but you probably have your own family favorites for that.
Can I keep this for later?
Yes, sweet potato saute is fine the next day heated up for lunch.