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Posts Tagged ‘potato’

It’s Friday everyone! What will you be doing this weekend? My To-Do list says I’ll be cleaning my room, scrapbooking, catching up on blogs posts and going to the gym.

HAHAHA! That’s what my To-Do list has said every single weekend for three weeks.

Instead, I will most likely stay in bed too late on Saturday because, obviously, it’s the first day of the weekend and I need to recover from my week. Then I’ll spend the day watching bad TV and ridiculous movies until someone forces me to get out of my bed and my PJs by inviting me to do something. At which point, I will definitely need to shower and get ready, which definitely means no time for room cleaning!

On Sunday, I will most likely stay in bed too late because, obviously, it’s the last day of the weekend and I won’t be able to stay in bed late for 5 whole days! I’ll then go on a crazy cooking run making and photographing food for the blog next week, which definitely means no time for room cleaning!

This happens every. weekend.

BUT! While I’m vegging out watching another episode of Gilmore Girls, which I’ve seen 800 times, I’ll be munching on this delicious meal for brunch. I can not sing this breakfast hash’s praises enough. I seriously love it.

Autumn Breakfast Hash
serves about  5ish servings

  • olive oil
  • 1 sweet onion
  • 2 TBSP apple cider
  • 2 potatoes, I used russet
  • 1/2 a butternut squash
  • 1 apple, chopped into cubes
  • 2 handfuls of brussel sprouts (I would guessimate at 1/2 pound), ends and loose leaves removed
  • 2 pinches of pumpkin pie spice
  • salt to taste

 

Begin by slicing your onions into thin slices for caramelizing. Heat some oil in a skillet over medium low heat. Once hot, put your onions in the pan and stir. Keep stirring occasionally as your onions begin to caramelizing. Once then have begun to turn brown, about 10 minutes in, pour in your apple cider and stir. Let the apple cider cook down, stirring the onions occasionally. This should take another 10 minutes or so. When they are done, there should be no more liquid in the pan and your onions will be  dark brown and soft. Set a side.

Meanwhile, while your onions are cooking, begin to prep the veggies. Peel your potatoes and dice into small cubes. Peel your butternut squash (good luck with that!) and dice into the same size as your potatoes. You want them smaller so they will cook up fast in your skillet. I made mine about the size of a small brussel sprout.

Add a little more oil to a large skillet. When hot, add the potatoes and the butternut squash. Saute for about 5 minutes uncovered. Add the brussels sprouts, stir and cover with a lid. Cook for about 15 minutes, stirring occasionally, until your vegetables are soft enough to pierce with a fork. Stir in your chopped apple, caramelized onions, pumpkin pie spice and salt and cook for a few more minutes, uncovered, until they are heated through. If you want your apples soft like your veggies, throw in a few minutes sooner.

We ate ours with whole wheat biscuits and apple butter but you could also stir in some crumbled, slightly pressed tofu for a scrambled-egg like texture or some vegan sausage for some spice.

This may be one of my favorite breakfasts ever. The sweetness of the apples and the onions is so good with the butternut squash and potatoes and it’s super filling! I may have had it every day for breakfast this week…and I may be preparing to make it again this weekend…

Hope everyone has a great weekend!

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Remember when I was super excited to go to the Cinco de Mayo party my friend, Rachel, was having on Saturday?

Remember when I was just thinking it was an excuse to drink excessive amounts of margaritas and an unhealthy amount of guac, aka mashed up avocado, aka my favorite things ever?

Well…that didn’t happen. I’m starting to feel like if I post something on here that is suppose to happen, it won’t.

Instead, I woke up Saturday with an ear infection, on top of the no-voice situation I’d been rocking since Thursday. So, instead of yummy party food and booze, I made soup. Bor-ing.

It should also be noted that it wasn’t particularly warm this weekend and we are looking at a week of rain so this soup is perfect for New England. I understand it’s warmer elsewhere so don’t think I’m weird for posting soup in May.

Red Bean, Potato and Kale Soup
roughly based off of Red Chard,Potato and White Bean Ragout 

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 to 4 garlic cloves (to taste), sliced
  • 1 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice (about two or three potatoes)
  • 3 cups vegetable, 3 cups water
  • 1 bay leaf
  • 2 TBSP nutritional yeast
  • 1 tsp thyme leaves
  • 1/2 cup- 1 cup frozen kale (I used 365 frozen blue curly kale. It’s great! or you can use about a pound of fresh)*
  • 1 can red beans
  • Freshly ground pepper
  • 1 to 2 TBS chopped parsley (optional)

1. Heat the olive oil in the bottom of a big soup pot over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together. Add 2 cups of vegetable broth and 2 cups of water, a bay leave, nutritional  yeast and thyme leaves. Bring to a simmer, cover and simmer 30 minutes, or until the potatoes are tender. Salt to taste.

2. Add the kale, beans and another 1 cup of broth and 1 cup of water to the pot**, cover and simmer for 15 minutes. The kale should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve.

* If you are using fresh kale, remove the leaves from the stem. Saute the stems in with the onions in the first step and then wait to add the kale leaves until step 2.

**When I’m sick, I like my soup broth-y. I feel like the healing properties are in the broth, not the actual food. So, I added more broth/water since it had cooked down significantly. If you like less broth, feel free to leave out the additional 2 cups of liquid at the end but keep a close eye on your red beans. You’ll most likely only have to cook them for 5-10 minutes until they are hot. You don’t want to over cook them or they will burst and make your soup sort of gritty. Trust me…I know…

yummm…this soup was just what the vegan doctor ordered. I curled up with it in my oversized North Conway mug and read for a good portion of the weekend. It also gave me enough energy to clean my room between naps! You should see it…it’s so clean!! Clearly, I should get sick more often if it means time to clean. Who knew?

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