Tag Archives: Tomato

Brussels Sprout Breakfast Hash

Brussels Sprout Breakfast Hash

My ideal brunch food toes the line of both breakfast and lunch. That’s certainly what the word “brunch” implies, right? A dish that’s not to sweet, like pancakes, and not too definitively lunch, like a sandwich.

Let’s be real. I’ll take anything delicious as long as it has an egg on top.

An egg at breakfast gets the day going in the right direction. What accompanies the egg is a minor character in it all. This particular dish features Brussels sprouts, but it’s only there to mop up and flavor the egg yolk.

When I studied abroad in Spain, my host mom thought it was absurd to eat an egg for breakfast. One day, she made me bacon and eggs for lunch. It was my first meal of the day, so I was over the moon with excitement to “trick” her into giving me eggs for “breakfast.” I’ve never again taken for granted eggs at breakfast.

A Brussels sprout breakfast hash is so perfectly strange. My dad’s response was, “Huh. Weird.” But it works. They’re cooked down and ever so tender, with a browned and garlic-y essence throughout. The fresh red tomato is a colorful compliment to all the green goodness. This would be great with bacon or crumbled sausage as well, but what wouldn’t be even better with bacon added to it? No matter how you make them, eggs will continue to be my favorite way to kick the day off right.

Brussels Sprout Breakfast Hash

Brussels Sprout Breakfast Hash

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Polenta Gnocchi with Roasted Red Pepper Sauce

Polenta Gnocchi with Roasted Red Pepper Sauce

I got a little manic about cooking yesterday. Maybe I’m always a little manic in the kitchen. I started browsing the Sundays at Moosewood chapter on Italy and ran across a yummy-sounding recipe for roasted mushrooms. Then the cookbook suggested I pair them with polenta. With a red pepper sauce on top. And suddenly I was making three dishes at once in my tiny kitchen with only an hour and a half to cook and eat before I had to be out the door (note: rushed photos so I could eat and run).

It can be done, my friends. If the polenta is cooked and cooled ahead of time, you can whip together a spectacular Italian meal for that someone special (in my case, it’s my roommate Meredith) in an hour. You might go a little crazy and smell like a red pepper for the rest of the night, but you can do it! Or you could relax in the kitchen with a glass of red wine and cook leisurely, if you have the time.

Polenta Gnocchi with Roasted Red Pepper Sauce
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Spiced Spaghetti Squash with Roasted Vegetables

Spiced Spaghetti Squash with Roasted Veggies

The farmers’ market is bursting with winter squashes; every table at every turn is offering colorful squashes in all shapes and sizes… or a surprisingly mutant, warty gourd. My roommate and I made a quick dash to the market this morning before a rainstorm hit… once it did, there’d be no leaving our apartment.

The farmers market has become our Saturday morning tradition. It’s what gets us out of bed and moving and what inspires our meals all week. The produce is indescribably better than anything at the food shop on our block, and it surpasses Whole Foods by a mile in taste and price. Today’s special: 3 squashes for $2! I also appreciate the enormous variety of produce; each week I try to pick at least one ingredient I’ve never cooked with before. This week I came home with four! Beets, acorn squash, delicata squash, and of course, spaghetti squash. It’s going to be an adventurous few days…

Spiced Spaghetti Squash with Roasted Veggies

Spiced Spaghetti Squash with Roasted Veggies

While most schools started mid-August, Northwestern decided to begin classes the very last week of September, meaning schoolwork ramped up just as the fall weather did. Leaves changing, farmers market stands slowly transforming to winter vegetables, and 900 pages of The Brothers Karamazov to read for Russian Lit.

Clearly a quick, hearty and healthy recipe was in order that made use of the best squashes this season has to offer. Two great things about this recipe are how affordable and versatile it is. I had a tomato from the farmers market left over, so I roasted that along with the broccoli. But peppers, cauliflower, carrots, celery and/or onion could be thrown in the oven just as easily. As Ivan from The Brothers K famously states, “Everything is permitted.” Okay, that is totally out of context, but in the end the spaghetti squash, chickpeas and spices bring it all together in harmony.

I hope you’re all enjoying the fall weather, rain or shine, and the delicious flavors the season brings along with it!

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