Burger and Rice Dish

1 chub grass fed non aged burger
Leftover rice
1 can green chili tomatoes
Leftovers (optional)
Beef Gelatin
Sugar/Cream of tartar mix
A glug of ACV
Salt to taste

Brown a little burger in a pan and add some leftover rice.  Drain tomato juice from can into small bowl and soak 4 TBS of gelatin per lb of beef.  Add tomatoes and chilies (optional) to pan.  Scrape any other leftovers you might have into pan too.  (We had a few bites of Japanese sweet potato leftover.)  Add sugar/cream of tartar mix and ACV.  Salt to taste. Serve when all ingredients are warm.

Japanese Sweet Potatoes - Variations

I LOVE Japanese Sweet Potatoes.  They have purple skin and are cream colored inside and much drier, nuttier than the standard orange fleshed sweet potatoes.  They taste more like a chestnut, if you know what that tastes like.

They went on sale through our buying club, so I stocked up.

Baked Japanese Sweet Potatoes
Our standard sweet potato dish is to prick it with a fork and bake low and slow....300* for 2 hours directly on the rack.  You can do 400* for an hour, but it makes it drier on the ends and wetter in the middle.  We serve with brown sugar/cream of tartar mix and butter chunks and lots of salt.  For spice lovers, a little dash of cinnamon and/or nutmeg is wonderful.  Serve in the jacket.

Sweet Potatoes with Provolone

 Sweet Potato Casserole
Take some leftover sweet potatoes, add sugar/cream of tartar, cream, butter, milk, salt etc. to make mashed potatoes.  Fill a baking dish and top with cheese.  Bake until dish is warm and cheese is melted.  Use any white cheese...I am partial to pepper jack.

Sweet Potato Quesadilla with Pepper Jack

 Quesadilla with Sweet Potato
Spread leftover mashed and sweetened sweet potatoes  over corn tortilla. Add cheese and fry in coconut oil or coconut oil/butter mix.  Very tasty with an additional sprinkling of coarsely ground salt on top of melted cheese.










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