My two older children and I sat down and watched Food, Inc. a couple of weeks ago. I thought it would be interesting to watch, and they both reported having no interest in this type of Friday night movie activity, but I must say as soon as it started, they were drawn in.
The result of our movie viewing? I now have a vegetarian daughter, and a son (meat hound that he is) that now takes pause before eating a bite of chicken or a burger. It makes me not want to ever buy a Purdue or Tyson chicken pack or any meat, for that matter, that is not organic and grass fed. The documentary was certainly an eye opener, and the representation that it makes of how our agriculture culture caters to a low cost mass production food system doesn’t bode well for our health, or the health of the animals that we eat. The conditions that these animals are raised under are horrific.
So with that, I think I have the push to buy those more expensive organic meat brands, but probably less often. Plus, I need to consider this whole new world of vegetarianism. Nothing would suit me more than turning my entire backyard into a vegetable garden; I just know that is too big a task for me to undertake at the moment. Last Sunday evening I prepared a meal of Butternut squash and Kale risotto (very delicious – and I will share the recipe, but thought given that it is more of a fall type dish that I would wait until then), black beans, and grilled maple sweet potatoes. My daughter was in heaven, and remarked that she wanted every meal to be this way.
So, I will share a very simple Bobby Flay recipe that my kids love, and if you have any good vegetarian recipes, please share!
Maple – Glazed Grilled Sweet Potatoes
4 large sweet potatoes (do not peel)
3/4 cup pure maple syrup (I didn’t use this much)
1 T ancho powder (I also used chipolte pepper powder)
salt
1/4 cup mild vegetable oil, such as canola
1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer the potatoes until soft but not mushy (you should still feel resistance when you stick a small knife through the center), 25 to 35 minutes.
2. Have ready a bowl of cold water. Drain the potatoes, put them in the cold water, and set aside until cool enough to handle. Peel the potatoes and quarter each one lengthwise. (The potatoes can be cooked a few hours in advance, covered and set aside at room temperature. Don’t cut them until you’re ready to grill).
3. Heat your grill to high.
4. Whisk together the maple syrup, ancho powder, and salt to taste in a small bowl. Brush the potatoes with oil. Grill until golden, about 3 minutes. Brush with the maple glaze and continue grilling, brushing often with the glaze, until the potatoes are glazed, lightly charred, and heated through, about 3 minutes more.
Serves 4, From Bobby Flay’s Boy Gets Grill