Today was like Christmas in June. When I got home from work there was a package at my door. The package was from my parents. They are moving to a much smaller house in a few weeks and they are getting rid of stuff that is no longer useful to them. The box was full of things my mom thought I might like and have use for.
Some new Hull brown drip dishware for my collection.
A few cute knick knacks for my living room because mom knows my thing for frogs and parakeets
The absolutely coolest thing, though, was my baby book and a bunch of memorabilia from my childhood. My mom sent me my baby book.
Wasn’t I a cute little shit?
There were report cards from 1st grade all the way through graduation that confirmed something I always suspected. I have always been really, really good at reading and always sucked at math, except for 11th grade when I sucked at math and American government.
But the coolest thing in a box full of cool things was a note from my grandma Goeser, who passed away when I was 14.
It was so much fun to open this package and look through all the stuff.
Brussels Sprout and Potato Hash
3/4 lb Brussels sprouts
1 russet potato, unpeeled and chopped
1 1/2 TBS chopped fresh
1/4 cup onion, chopped
1 garlic clove, chopped
1/4 cup olive oil
Salt and pepper, to taste
Preheat the oven to 425 degrees. Trim the ends of the Brussels sprouts then halve them and coarsely chop them. Place them in a large bowl. Add the potatoes, thyme, onion, garlic and oil. Stir to combine.
Spread the vegetables in a single layer on a baking sheet. Season with salt and pepper. Roast for 15 minutes, stir them and spread in a single layer again. Drizzle them with more oil if necessary. Roast 15 more minutes or until the vegetables are fork tender.
At this point, I scoop out the amount of vegetables I want to eat and crack two eggs over the top. I continue to roast the vegetables until the eggs are done to my liking. Its usually about 10 minutes. I cool the rest of the vegetables and save them for more breakfasts later in the week.
Breakfasts on the Whole 30 are hard. Not only do they want us to give up everything we normally think of as breakfast, pancakes, muffins, cereal and the like, and they want us to replace it with vegetables. Ughhh!
Lets talk about the one traditional breakfast food you are allowed to have, eggs. By the end of your first round you are going to hate them, a lot. So leading up to my next Whole 30 in April, I am going to publish several quick and easy Whole 30 breakfast recipes that have no eggs or can be made without eggs. Most of these recipes where inspired by recipes in my big white binder of recipes for one or two. The idea for quick and easy breakfasts using simple sauces and spices came from Mel Joulwan’s 28 Day Paleo Plan magazine. Her Chicken Potato Hash has become one of my most breakfasts on and off round.
Chicken Potato Hash
From Mel Joulwan’s 28 Day Paleo Plan magazine
1 TBS olive oil
8 – 12 oz cooked chicken
1 cup cooked potatoes
2 – 3 scallions
1/4 tsp salt
1/4 tsp paprika
Heat olive oil in a skillet. Meanwhile, dice the chicken and potatoes, add them to the skillet. Saute until beginning to brown, about 5 minutes. Slice the scallions and add to the skillet with the salt and paprika. Stir well and cook until heated through. Squeeze the lemon over the top. Stir and serve.
Brussels sprouts have a bad reputation. They totally don’t deserve it. It isn’t Brussels sprouts fault that most people have only had frozen Brussels sprouts that were cooked by boiling them to death. No wonder people don’t like them when they are cooked to mushy, stinkyness. Fortunately for us, there many other ways to cook Brussels sprouts.
This is one of my favorite ways to make Brussels sprouts. Instead of mushy sprouts you get tender sprouts with bits of caramelized crispness. Okay, so I am no the best descriptive writer in the world. Just try the recipe and see for yourself how awesome Brussels sprouts can be.
Originally, the sprouts and mushrooms were topped with eggs and served as breakfast. I leave the eggs off and serve it as a side dish to just about anything. If you get the choice, pick Brussels sprouts from the bulk bin rather than prebagged sprouts. That way you can choose smaller sprouts that are consistent in size. This will help prevent the bitterness you get after sprouts reach a certain size.
Brussels Sprouts and Mushrooms Hash
1 1/2 tsp oil
1/2 small onion, finely diced
4 oz mushrooms, sliced
1 clove garlic, chopped
1/4 tsp dried thyme
8 oz Brussels sprouts, trimmed and sliced
salt and pepper to taste
Heat the oil in a pan over medium heat, add the onions and the mushrooms cook until they start to caramelize, about 15 minutes. Add the garlic, thyme and Brussels sprouts, sauté until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, and by sit I mean don’t stir or otherwise agitate the Brussels sprouts. If you stir them the sprouts won’t get all the crispy brown bits that make this recipe so awesome. The sprouts won’t burn, I promise. After they have sat for 5 minutes, mix everything up, let sit for 5 more minutes and mix it all up. Serve.
Adapted from My Lady Melady My Castle My Food