Kimchi Sweet Potato Bacon Bites and Eyes Wide Open
Good Morning Everyone!
A very happy Sunday to you! How are you today? I am so excited to share this little appetizer recipe with you today, but before we jump into today’s dish I want to share with you a piece of my life. I am in an interracial relationship. Depending upon where you live, some might say, “Okay. And?” while others might say, “Oh wow!”. Now 99% of the time race never even crosses my mind. I truly don’t see color when I look at people. But just the other day I was reminded about the importance of being open minded.
I was driving down the 101 past a series of fields and vineyards. The air was crisp and the sun shining so all of the windows were down. If you know me, you’d know that I love the wind whipping in my face. As with any agricultural area, occasionally you’ll get smacked with the smell of cow paddies among the smell of fresh grass and vegetables. But it’s something that I’m used to. So we were driving down, and I was admiring the beauty of that moment when that cow smell hit the car. Unfazed, I continued to enjoy the fresh air. From the back seat I heard my little one say, “how could anyone work in that smell?!”. It was then that I found a teachable moment.
We exited the highway from our usual route and headed towards the outskirts of towns. There we could see hundreds and hundreds of sprawling acres of strawberry plants. I pulled the car off onto the side of the dirt road and turned off the engine. “Come on”, I said to my daughter and we stepped outside of the car. Leaning against the side of the car I pointed out the migrant workers to her and asked her who she thought they were. “I dunno” she said, a bit shyly. “Do you think they get to eat those strawberries they are picking all day out here in the sun?”, I asked. She shrugged at me. It was then that I explained to her what a migrant worker is. I told her the struggles that Hispanic families face every day just coming to America to work. Often times they get here and can barely survive. Other times they must move back and forth as a family between the various planting and harvest seasons with little pay and resources. “These people”, I said to her gently, “work among the smell of sweet strawberries but will probably never be able to buy them like you and I can”. For a long moment she was silent before mumbling, “Mom… that’s really sad”.
I wanted her eyes to be open, and open they did. I wanted her to see that it doesn’t matter what color your skin is, or what job you have. It doesn’t matter what educational level you have or how much money you make. What matters is how we treat each other. We are all children of God and we all matter. May we all find “teachable moments” that bring more peace and joy into our lives.
And now, onto the recipe! 🙂
This recipe was inspired by a friend of mine who lives in South Korea. Every year I make a large vat of homemade kimchi that carries me throughout the seasons. So as I was finally using up the last bits of last year’s batch, I thought that creating an appetizer would be the perfect thing. The cooked sweet potato tempers the spiciness of the kimchi and is followed by a burst of savory flavors from the bacon with every bite! Enjoy this mouth-watering recipe everyone and keep on cooking! 🙂
Kimchi-Sweet Potato- Bacon Bites
Yields: 10 bites
Courtesy of: Lisa aka The Noob Chef
- 2 sweet potatoes, peeled and cut lengthwise through a mandolin
- 10 strips bacon, fried
- 1 cup kimchi, diced
- Preheat the oven to 400 degrees (F). Begin by running each peeled sweet potato lengthwise through the mandolin so you end up with long, thin strips. Place a piece of parchment paper on a cookie sheet and bake the sweet potatoes in the oven for 6-8 minutes, (checking to see that they don’t burn). Remove and let cool.
- Meanwhile, fry your bacon in a pan until crispy then drain and set aside.
- Dice up the kimchi into bite sized pieces and set aside.
- Then it’s time to assemble! Grab a ribbon of sweet potato, a piece of bacon, and several pieces of kimchi and place them down on top of each other using the sweet potato as the base. Roll it up and pierce with a toothpick to hold it closed. Serve warm and enjoy!