Sweet Potato Quinoa Stew w/White Beans, SpinachFlaky, buttery, hearty, satisfying. These are the adjectives you’ll get to swallow when you prepare this meal. First, I made the “Bacon Cheddar Biscuits,” from Chowhound. You make these biscuits only when you fully accept that they are all about bacon and buttermilk and a whole stick of butter and cheddar cheese. You’re not fooling around, here. After I cooked my bacon, I reserved the fat for the next recipe, which I decided to change from a noble vegan effort to a bacon fat-tainted success. Read on…

The dough for these biscuits was easy to handle and mix right on my cutting board, which was an appealing feature, for me. So, I heaped my 12 fistfuls of biscuit dough onto the parchment-lined baking sheet and baked them for 16 minutes. Presto. Flaky, buttery biscuits.

Now, about that reserved bacon fat…

The “Sweet Potato Quinoa Stew with White Beans and Spinach,” from Dishing Up The Dirt, was actually a soup -- let’s get that straight. Read the ingredient list and see what’s desirable: sweet potato and coconut milk and navy beans and quinoa and spinach. That’s a lot of good stuff. I couldn’t waste that wonderful bacon fat from the biscuits, so I used it to sauté the onion for this soup. Instead of cayenne pepper, I swapped in smoked paprika. I also added 2 tsp. kosher salt and 1/2 tsp. black pepper to the soup. Your soup eaters will enjoy the great smooth texture. And you’ll be proud of all the goodness.

Onion (1) = .49¢
Sweet Potato (1) = $2.37
Canned Coconut Milk (15 oz.) = $3.26
Canned Navy Beans (1 1/2 cups) = $1.76
Red Quinoa (1/2 cup) = $1.92
Cheddar Cheese (2 oz.) = $1.10

PREP TIMES: devote an hour to biscuit prep and baking, and an hour or so to the soup
bacon and cheddar sing with buttery biscuits; smooth sweet potatoes and coconut milk swim with quinoa and spinach

Next time, I want to make the super-easy “Asian Ground Pork and Spinach,” from the April/May 2014 issue of Fine Cooking. Come back to my site next week, to see what can be done WITHOUTKNIFE.