My Ever Expanding Vinegar Collection

After spending my evening with the extraordinary members of the Toronto Youth Food Policy Council (TYFPC) I went to sleep feeling inspired, connected and motivated.  However this morning I woke up feeling stuffed up and sore with a pounding headache--but also very hungry...As I have sporadic days off today was my day to do it all bankgroceriesswimrun-savetheworld.  But instead I peeled myself out of bed and was determined to make Kelsey's Sweeeeet Potato Salad.  I glanced at the ingredients and realized I only had a few...but what I thought were the essentials so I got to it!

The Ingredients I had were
2 medium sized Sweet Potatos
1 Cup of Pecans
1/2 Red Onion
1 Green Pepper
1/2 Hot House tomato
A bunch of Coriander
Curry Powder (probably a tbsp or so)
1 tbsp Brown Sugar
1tbsp olive oil
1 tsp dijon mustard
1 tsp honey
salt/pepper to taste
2 tsp of cumin
(what I didn't have was...)
1 tbsp cider vinegar
1 tbsp red wine vinegar

Sweet Potato Party

1. Wash the potatoes very well..because  I do not believe in taking their skin off..that is where all the good stuff lives! Then cut them up into small bite-sized cubes..or whatever shape makes you happy
2. Lightly coat the potatoes with olive oil and curry powder--You don't have to be exact with this.  I just sprinkled and tossed until they all had a taste of curry.  I also sprinkled a couple pinches of brown sugar lightly over the batch...I couldn;t help myself!
3. Bake for 25-35 minutes at 350--again I am not sure if my oven is malfunctioning, but even as their small cubed selves, my potatoes took a long time to become tender.
4.  After about 20 minutes throw the pecans on top of the potatoes and allow them to roast...I recommend giving a couple more sprinkles or brown sugar so that the pecans may candy ever so slightly

Meanwhile...

5. Saute the Green Pepper...or Red Pepper...or whatever really!  until it is tender.
6. Chop up and combine tomato, green onion (a red onion would also be delish instead), Pepper, and Potatoes.
7. Chop up cilantro and toss all together






This is about the time i realized that I was missing some very important ingredients, also that my coriander was nasty-town...so I dragged my ass through the snow-flurries to buy both kinds vinegars (I added them to my ever-expanding shelf of assorted vinegars, oils and liquids)...and all of my groceries.  My mild expedition gave the potatoes time to cool so when I got back everything was ready to mix.

Get 'er Dressed

 8. Add all the dressing ingredients and mix well...make sure that the oil combines thoroughly with the honey and mustard and all the other yummy things...feel free to add more or less honey depending on your desired sweetness

Walah!

9. Toss all together...try not to pick out all the pecans and eat them before you serve it..I know its hard but you must resist!

Still feeling inspired, and headache free I have a date with my salad and my book for the evening.