This happens to be the second camera he's gotten me since we met. The first one he felt obligated (silly!) because he dropped my old camera and the door to the battery would not close. It still works, but it drove him crazy. The last one he bought has been used and abused. They just don't make them like they used to I guess, because after only 1 1/2 years of use it is on it's last leg. Boo for planned obselescence.
Anyhow the new beauty is a Sony DSC-HX1. It is really cool. Way more fancy pants than the last one, which was pretty awesome as well. It has lots of special functions for all different shooting conditions. I was super excited that it has a "gourmet" mode. Seriously. It is a mode specifically for photographing food. Is it just me, or are the colors in the picture below really vibrant. Hurrah gourmet mode!!
Today as always I am always thinking of more ways to get my beans and greens for extra iron. I took a look around the pantry to see what I could come up with at 5am for lunch today. Here's what developed. It is a warm homey simple dish. It only requires one pan for easy clean up. Enjoy in good health!
Navy Bean, Sweet Potato, and Kale Bake
2 large yams, peeled and cut into 1 inch cubes
1 medium yellow onion, sliced in half then thinly sliced
1 (15 oz.) can navy beans
2 cloves garlic minced
1 1/2 teaspoons Italian Blend seasoning (I like Penzey's)
1/2 - 3/4 teaspoon seasoned salt (again Penzey's 4S is recommended) or to taste
1/4 teaspoon crushed red pepper
1/4 teaspoon fresh cracked black pepper
1 tablespoon olive oil
1 large bunch lacinto kale, cut into bite sized pieces
1 tablespoon vegetable broth or water
Preheat oven to 350.
In 9 x 13 glass baking dish toss all ingredients except for kale. Bake uncovered for 35-40 minutes until sweet potatoes are just barely soft. Remove from oven and toss in kale and water or broth. Bake for 10 more minutes or until kale is slightly wilted.