Sweet potato salad

Sometimes the journey is the goal. In the same way, sometimes leftovers are the goal! I made this salad only from leftovers and it was just amazing. A tight budget is not always a bad thing, it really forces you to get creative and use what you have, like the famous Kajsa Warg once said; "You use what you have". 

The What

Oven baked cold sweet potato

Gorgonzola

Arugula

Baby spinach 

A bit of olive oil and balsamic vinegar

Salt and fresh ground pepper

The How

Take the skin off the sweet potato.

Cut the Gorgonzola in smaller pieces.

Wash the salad. 

Put all the ingredients in a bowl and toss. Top with olive oil and a bit of balsamic vinegar, salt and a few turns with the pepper grinder. 

Serve with other leftovers like avocado spread, dark bread, humus and veggie sticks and you have yourself a damn good lunch on a budget!!

Blackened chicken drumstick with sweet potato fries, kale salad & yogurt sauce

Kale; the super food that has recently turned up on almost every foodies and health freak blog in every shape and form. Chips, in a smoothie, various pie constellations and just the way it is, raw. I'm surprised no ones made a kale cupcake yet. Oh wait! I take that back, according to Brooklyn Magazine, "Kale Cupcakes Are a Thing", read their post about them here. I'm not surprised, why not do a mash-up of two foodie trends? I'm just pissed I didn't think of it first. More and more people are getting hooked on the kale trend; what kind of foodie would I be if I didn't join the craze?

I went with a kale salad to match this blackened chicken and sweet potato fries, because to be honest, you really don't have to do much with kale. It tastes great just the way it is (you can always dress it up a bit like Cupcakes and Kale has done, with apples and walnuts. See her recipe here!). Add a bit of olive oil and some freshly squeezed lemon juice if you like and you're all set for a salad packed with fiber, protein, iron, magnesium, vitamin A, C, B6 and calcium, to name just a few. You can read more about it here.

The What

4 portions

4 chicken drumsticks

2 large sweet potatoes

4 handfuls of kale

Greek yogurt

feta cheese

fresh thyme

Marinade

1 dl olive oil

½ dl soy sauce

2 tbsp honey

1-2 garlic cloves

salt & pepper

The How

Mix the marinade in a large plastic bag or in two smaller bags. Add the chicken. The marinade should completely cover the chicken. Close the bags and leave in the fridge for at least 30 minutes, turning the bags once. 

Set the oven to 200 degrees. 

Cut the sweet potatoes into sticks, I cut mine a bit bigger than regular fries, but you can do as you like. Keep in mind that thinner fries have a tendency to get dry faster so keep an eye on them in the oven. Spread the fries on an oven tray, season with salt & pepper as well as chili flakes, if you like. Drizzle over olive oil and put in the oven for about 20 minutes, depending on the size. 

Put the chicken in an oven safe dish and set in the oven. The chicken is done when the juice is clear, the meat is white and comes easily off the bone. If you're unsure, cut one open and check. Better safe than sorry! 

Crumble the feta cheese, add the yogurt and some pepper. Mix together and top with fresh thyme. 

Serve with the kale salad, just as it is or with some freshly squeezed lemon, olive oil and salt & pepper.