Lemon Brussels Sprouts Potato Hash
Ingredients
- 1/4 cup olive oil
- 2-3 potatoes (diced)
- 1 lb (about 23) fresh Brussels Sprouts (trimmed and halved)
- 2 large carrots (cubed)
- 1/2 red bell pepper (chopped)
- 1/2 teaspoon salt
- liberal use of crushed pepper corn
- 1/3 cup water
- 2 tablespoons lemon juice
Instructions
- In a large skillet/fry pan, heat olive oil on medium-high. When warm, add potatoes and cook for about 5 minutes.
- Add Brussels Sprouts, carrots, bell peppers, salt and pepper. Stirring frequently, cook until caramelized (about 8-10 minutes).
- Add water, while continuing to stir, and cook until water has evaporated (about 2-4 minutes).
- Place directly into serving bowl and splash with lemon juice.
- Serve with your main dish!
Inspiration
I had some homegrown potatoes, and I had Brussels Sprouts, and I really like this recipe, so I added to it!
Closing
This was a really good addition to the original. To make a full meal, you will want to add a protein on the side (I used beans). I considered adding beans to this recipe, but sided against it. I was afraid it would add a texture I was not looking for. With that said, I think this tasted better than the original (and I make it alllll the time), and there is just so much colour!
Do you add to existing recipes, and if so, do you usually have a good experience when you do so?
One-pot Cheddar Mac 'n Cheese
Ingredients
- 2 1/2 cups macaroni (dry)
- 2 3/4 cups milk (used whole)
- 3 tablespoons butter
- 1 1/2 cups cheddar (grated)
- 1/2 teaspoon salt
- liberal use of crushed peppercorn
Instructions
- In a pot, on medium heat, combine all ingredients. Bring to a boil, stirring periodically.
- Reduce heat to medium low for an additional 10 minutes or until creamy, continue to stir periodically.
- Serve, ideally with some broccoli, or something!
Inspiration
Actually came across this recipe on a reddit post a little over a month ago. It took me a while to actually go ahead and make it. In addition, it was all in metric and I had to do some conversions. The heat recommendations were not listed either, so I had to figure that out as well. The original poster also used different cheeses, I stuck with one, it might have something to do with why theirs looks creamier (temperature might have something to do with it as well).
Closing
This was a quick fix meal. I definitely recommend adding other sides as well, and not just stick to the mac-n-cheese. Broccoli, I find, works really well with mac-n-cheese. So I recommend you add that on the side. I also seasoned some chickpeas on the above image, too.
One other thing, that I do not usually do, is going with a traditional pasta. Usually, I cook with a protein or at the very least whole grain. I did not do that this time. I find that since I cannot rinse the pasta that it would have had a funny taste (I rinse my whole grain and protein pastas because of it). I could always try to making the pasta separate sometime and try it out as a variation.
Give it a go, and let me know if you do anything different!
Tomato Brussels Sprouts
Ingredients
- prepared rice and quinoa
- 1 tablespoon olive oil
- 1/2 onion (sliced)
- 1 pound Brussels sprouts (halved)
- 1/2 teaspoon ginger root (minced)
- 6-8 Roma tomatoes (thickly sliced)
- 1/2 teaspoon salt
- liberal use of crushed peppercorn
Instructions
- Prepare the quinoa and/or rice. Having the quinoa will assist with having a protein.
- In a fry pan, on medium-high, when warm add the onions and sauté for about 2 minutes.
- Add the remaining ingredients and cook until the sauce has thickened, about 10-15 minutes or so.
- Serve on top of the quinoa and rice.
Closing
Simple recipe, that has a lot of good flavours, brought out by the onion and ginger. I had a number of Brussels sprouts in the fridge, and I was figuring what else I could do with them. When looking up recipes, it gets pretty much the same. Often, it includes bacon in one form or another.
I have tried some other recipes, going as far as including Brussels sprouts in a soup that turned out pretty nicely as well. I will try to focus more on Brussels sprouts in the future.
Enjoy!
View post on imgur.com
Ingredients
- 1 lb potatoes (cut into wedges)
- 1-2 tablespoons olive oil
- few shakes salt
- liberal use of freshly ground pepper corn
- few shakes garlic powder
Instructions
- Preheat oven at 375 degrees fahrenheit.
- On a baking sheet, (feel to free to use aluminum foil, it will help with clean-up and placing into bowl) spread the oil (I used a spoon). Sprinkle the salt, pepper and garlic powder on the oiled surface.
- Evenly distribute the potato wedges across the baking sheet. Place in oven. After 25 minutes, flip the wedges, and bake for another 20 minutes.
- Place into bowl and serve!
Alternatively, to reduce cook time
- Follow step 1 from above, but while preheating place the wedges in the microwave for about 4 minutes, then stir, then another 4 minutes.
- Follow step 2 and 3, but instead cook for 10 minutes, then flip. Then bake for an additional 10 minutes.
- Follow step 4, it’s an important one!
Closing
This is a really simple recipe. I had a bowl of little potatoes that I was able to cut into quartered wedges. You could use larger potatoes, just cut into more wedges from a given potato.
This is definitely another one of those I will be baking again. The seasoning is just so flavourful that I did not even need to use any additional condiments!
Use this as a side for a plethora of dishes. For this first time I had on the side with seasoned beans (pepper with a little garlic powder) and Lemon Brussels Sprouts and Carrots.
Edit - 2018.09.16
Added an alternative steps, also added, “Cottage Fries,” images. The family restaurant when I was a kid, served Cottage Fries instead of “French Fries.” You just need the right tool to slice them, which ia a ridged blade. They turned out beautifully!
View post on imgur.com
Ingredients
- 1/2 cup dried quinoa
- 1 cup of broth or water
- 1/2 cup dried rice
- 1 cup water
- 1 1/2 tablespoon olive oil
- 3/4 cup carrots (chopped)
- 1/2 onion (chopped)
- 3 garlic cloves (minced)
- 1/2 teaspoon ginger root (minced)
- 2 1/2 tablespoon soy sauce
- 1 teaspoon butter (liquid form)
- 1 1/2 tablespoon teriyaki sauce
- 2 eggs (slightly beaten)
- 1/2 cup frozen peas (thawed)
Instructions
- Separately, prepare quinoa with broth and rice with water and a 1/2 tablespoon olive oil. When it’s completed, set aside in the refrigerator or in the freezer till completely cool (not frozen). Even better if you have some left over in the fridge from another day, use that! To make fried rice with the best results is to have it day old, honestly!
- In a fry-pan on medium high, add 1/2 tablespoon olive oil. When warm sauté carrots and 1/4 of onions for about two minutes.
- In the pan, add garlic and ginger, and remaining onion continue cooking for an additional two minutes.
- While waiting for those two minutes, In a small bowl, mix soy sauce and butter.
- Add the remaining olive oil, cooled rice, soy sauce mixture and teriyaki sauce to the pan, and continue stirring, constantly, for 2 minutes.
- Make a well (or I would like a to say a mountain with a hole in it) of the rice. Pour the eggs (lava) into the center of the hole. After doing so, stir the rice over and over while adding the peas. Continue stirring till the eggs are cooked and peas are warm.
- Serve while it is hot!
Inspiration
I did a quick search for some rice and quinoa recipes, and I came across a “quinoa fried rice” recipe. However, it was only quinoa, and I wanted the texture of rice as well, so went with tweaking it a bit. I also added more onion since I did not have any scallions, along with butter instead of sesame oil.
Closing
This turned out really flavourful. It’s important to know, that traditional fried rice depends on day old rice. This time around I did not have any leftover, so I had to make both the quinoa and the rice. This took much longer than I had hoped. I totally recommend breaking this out in the future and making the quinoa and rice on a different day and let it sit in the fridge over night!
Another difference with this recipe is that it uses olive oil. I’ve seen fried rice cooked with butter, it has a higher temperature threshold. Original recipe wanted to cook on high, but I chose medium-high since it used olive oil.
Ideally, this would work best with something on the side. I was also thinking of adding some shredded brussels sprouts do it, but I completely forgot while I was cooking! Maybe I will do this the next time.
Overall, this is pretty easy to make you just need to keep careful eye when you add the rice and eggs. This is the first time I’ve made a fried rice where the eggs did not completely get borked. The volcano must have helped, I’ve never done that before. Also, I was not cooking at too high of a temperature this time around. :)
Enjoy this one!
Seasoned Code