Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Creamy Cheesy Hash Browns QED
My hubby wanted to do what's for lunch and I went blank. He usually takes a cheese sandwich to work, everyday, day after day. You should hear my daughter go on and on about this. She simply does not understand this. Actually, neither do I.
If I fall in love with a particular dish, I can eat it daily for a few days and then, I am bored. Normally, whatever I grab, before I go to work (I go in, in the afternoon.) is whatever is convenient. If we have leftovers, I will heat them up and that is brunch. If there is a good cheese, I will eat that with a salad. If I can't think of anything, I make an egg or a bowl of soup. It is "catch as catch can."
I went into the kitchen with no vision but as I stood there, I knew, potatoes were what I wanted. I cut up some for hash browns and then sour cream popped up, in front of me. OK, sour cream it was and onions and cheddar. Who knew what was coming? (Originally, I was going to add 4 eggs and make an omelet but there was something appealing about making it about potatoes.
Creamy Cheesy Hash Browns - the epitome of comfort food....
2 tablespoons olive oil
1 medium onion, chopped
4 medium potatoes, diced
1 cup broccoli, chopped (frozen)
1/2 cup sour cream
3/4 cheddar, shredded
salt and pepper to taste
Heat olive oil in a large skillet.
When oil is hot, place potatoes in skillet and cook for five to 8 minutes, stirring.
Add chopped onions and cook for another 5 minutes.
Add broccoli and cook until onions are translucent, potatoes - golden and broccoli, heated.
Add sour cream to skillet and mix well.
Add grated cheddar (if my skillet was oven-proof, I would have finished this, in the oven.) and cook until cheese is integrated into the potato mixture.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I