Brussels Sprouts Breakfast Hash (adapted from How Sweet It Is)
I don’t make hashes all that often, which is really too bad. I like hashes. I like breakfast meals, I just don’t like making them for breakfast. It takes too much time. And unless I’m sleeping until 9am (ha ha, like that ever happens any more), brunch isn’t my thing either. So, breakfast often gets made for dinner. This certainly didn’t disappoint. I used a Japanese sweet potato instead of a regular one, which had a bit of an apple-sweet flavor to it. It went quite nicely with the bacon and Brussels sprouts. I also added mushrooms, because that’s just something I do. I had Geordie fry up some eggs, but I think poached eggs would be better. I had the leftovers with a poached egg, and the yolk added a nice bit of moistness and flavor. The sweet potato was soft instead of crispy, so I might try a slightly different method, as we prefer crisper potatoes with hash. But it was quite tasty as it was and something I would consider doing again.
Hachis Parmentier (from Around My French Table) and asparagus
I already covered this on Friday’s post, so there’s not much more to say here. Except: delicious. Comforting. Definitely a new winter staple.
So disappointing. I admit, I probably shouldn’t have had such high hopes from a book that promises that you can “indulge in delicious meals without an ounce of guilt.” I thought I had learned that lesson from the Biggest Loser cookbooks, but apparently not. Actually, it wasn’t terrible. It was just really boring. Also, the beans did not cook all the way, even though they were parboiled and soaked and then stuck in a crockpot for eight hours. Their un-doneness really ruined the chili as a whole. However, the chicken (which was thigh instead of breast and cooked with both olive oil and salt – gasp) was nicely done and tasted great. The broth was simply chicken broth flavored with some seasoning: good, but nothing spectacular. Instead of reduced fat Monterey Jack, I used whole fat Colby Jack, and that helped some. The cornbread was a nice addition, especially as a thickening agent. But overall, I would have preferred a much better chili – this one certainly didn’t manage to come anywhere close to “must make again.” Honestly, the best thing to come out this meal was the carrots, which I simply cut into matchsticks and cooked in the microwave with some butter. Something I’ll do again when I want carrots in a hurry.
Pumpkin Mezze Lune with Sage-Cream Sauce (from A Taste of Home Cooking) and Roasted Brussels Sprouts
Just the sauce is homemade, actually. The pumpkin mezze lune was from HEB, one of their frozen all-natural pasta offerings. I love this ravioli – it’s sweet and creamy and filling without being heavy. The sauce went perfectly: heated cream spiked with garlic and sage and finished off with just enough Parmesan cheese to give it an extra depth of flavor. The Brussels sprouts also benefited from a drizzle of the sauce, but they were just as good by themselves. A light meal and easily done, definitely something I’ll be doing again.