My altered book for the CMCC 17 Challenge

Here is the Colour Me Playful Challenge #17

Use the above colors in this challenge.

The challenge is: Only the colours we indicate may be used for your project. Neutrals such as black, gray, white, vanilla, skin colours and kraft are also welcome.  

This week we are using Bermuda Bay, Coastal Cabana, Pacific Point and Tempting Turquoise ...have fun!

We are permitted to use similar colors of our choosing that comes close to the ones named above.

 

My entry for this challenge is an altered book I made:

Planning to cook for Monday Night thanks to Lindsay of Pinch of Yum!

Sweet Potato, Kale, and Sausage Bake with White Cheese Sauce

image credit: Pinch of Yum

image credit: Pinch of Yum

image credit: Pinch of Yum

image credit: Pinch of Yum

Lindsay, of Pinch of Yum writes, "I was not expecting kale to be such a superstar in this recipe, but it was really the crown jewel of the whole thing. I think that’s food karma – include good healthy things and more good things will come back to you, and it will probably be covered with cheese. Honestly, though, the just slightly wilted taste and texture with the salty bite and melted softness of the Gruyere was like heaven to me. And roasted sweet potatoes and Italian sausage are my bread and butter, so the combo altogether was obvi comforting and delicious."

image credit: Pinch of Yum

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Sweet Potato, Kale, and Sausage Bake with White Cheese Sauce

Author: Pinch of Yum

Serves: 4-6

Ingredients

• 2 teaspoons olive oil
• 2 medium sweet potatoes, peeled and cubed (3-4 cups)
• 16 ounces Italian pork or chicken sausage, cut into small rounds
• 2 cups low sodium chicken broth
• ¾ cup milk
• ¼ cup flour
• ¾ cup shredded Gruyere cheese
• 2 cups finely chopped kale

Instructions

1. Heat the olive oil in a large pan over high heat. Add the sweet potatoes and Italian sausage. Shake to coat in oil, let sit for a few minutes to brown, and shake the pan gently again to move everything around. Repeat until the sweet potatoes and sausage both have golden brown exteriors. Toss with the kale and transfer to a greased 9-inch square baking dish.
2. Meanwhile, preheat the oven to 350 degrees. Bring the broth and ½ cup milk to a low boil, then turn the heat to keep it at a low simmer. Whisk the flour and remaining ¼ cup milk to form a thick paste. Add this to the broth, whisking to keep the sauce smooth. Add ¼ cup Gruyere and stir until melted.
3. Pour the sauce over the sweet potatoes, kale, and sausage in the baking dish. Top with remaining ½ cup cheese and bake for 10 minutes or until the sauce is bubbly and the cheese is melted.

Notes

This makes quite a bit of sauce - you might not need all of it depending on how sau-say you like things.