Chorizo Brussel Sprout Hash

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I’ve been on a runny egg kick the last couple of weeks.  Any chance I get to cook I want to make sure I can have a runny egg with it, whether it be poached, sunnyside up, or a good ol’ fried egg!  And not just an egg with toast and bacon; I want a flavorful meal and my runny egg to add a little velvety sauce on top.  And that’s why I decided to make a hash!!!  Yes, I went there!

Ingredients
3/4 lb. chorizo, diced
1 medium yellow onion, chopped
4 red potatoes, diced
3/4 lb. brussel sprouts, shaved
2 tbs. olive oil
salt
pepper

Directions
On medium high heat, heat up the olive oil in a cast iron skillet.  When the skillet is hot, brown the chorizo.  When the chorizo is browned, take the chorizo out and set aside.  Keep the oil/fat in the skillet.

Next, add the potatoes and stir occasionally.  If you stir prematurely the potatoes will stick to the bottom because the potatoes will not brown/caramelize.  This takes a long time, anywhere between 15 minutes to 30 minutes depending on how big your potatoes are cut.  When your potatoes have browned, add the onions and brussel sprouts and stir.  Add salt and pepper to taste.  Take off the heat when the onions are translucent and the brussel sprouts have wilted a little bit. Then add your chorizo and juices.  Mix well and then serve a fried egg on top!

Cook’s Note
I find that the chorizo I buy is spicy enough for my family, especially since I cook everything in one pan and  some of the chorizo spices get incorporated into the potatoes.  If you don’t find it spicy enough, definitely add cayenne or even hot sauce.

I would not recommend this to babies or even toddlers.  My 3 year old finds the chorizo too spicy.  You can switch out the chorizo with bacon instead if you want to make it more toddler friendly.  Or you can just get rid of the meat and make it a brussel sprout hash to make it a friendlier baby led weaning recipe.

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Huevos Rancheros

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So this is a breakfast I make if I’m not feeling lazy.  I also use some shortcuts to speed up the process since everyone seems to be hangry in the morning.  But it is pretty delicious to have first thing on a rainy Saturday morning, like today.

Ingredients
4-5 tortillas
Canola spray
Refried black beans (like this)
Bacon
1 tbs. canola oil
1/2 cup chopped onions
15 oz. can diced tomatoes
6 oz. can diced green chiles (optional)
1 tsp. chili powder (optional)
4-5 eggs
4-5 tbs. butter
Mexican blend cheese

Directions
In a medium skillet, heat up canola oil.  Saute onions until they become translucent. Then add the tomatoes (with the juice) and the chiles.  Stir in the chili powder and simmer for 10-15 minutes.

In a pan over medium high heat, I spray with canola spray and warm each tortilla individually.  About 2-3 minutes on each side.

I then take another pan on medium high heat and fry my eggs. I use a tablespoon of butter for each fried egg.

I then microwave my bacon and the refried black beans (separately of course).

I then plate my tortilla. Lather on a healthy portion of the black beans. Place my eggs on top. Then add a heaping spoonful or two of the tomato. And then I top it with some cheese and the bacon. So so so yummy!

Cook’s Notes:
I know you are probably rolling your eyes about microwavable bacon and refried black beans.  It makes expediting breakfast in a timely matter so much faster when you have a hangry husband and toddler.  If you have the time, go for it and make things from scratch.  I would probably bake the bacon in the oven before I started the tomatoes. But this meal can seriously be made in 30 minutes the way I do it.

While my son has been eating this meal since he was 18ish months old, I wouldn’t call this a baby led weaning recipe per se.  You can definitely give each component to your baby. The only reason why we didn’t do this as a baby led weaning recipe is because we put chiles and chili powder in the tomatoes, which sometimes can be a bit spicy for my now 3 year old.  You can obviously eliminate them if you do want to make this a recipe fit for you 6+ month old child. However, it just doesn’t taste as good for the adults to add these crucial flavor components afterwards like you can with salt.  I also give my son scrambled eggs instead of fried eggs.

Crock-Pot Pot Roast

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crock_potProbably not the best post photo of food I’ve ever taken, but it’s hard to take a nice fancy plated photo when you have a monster demanding dinner and daddy monster away for the evening.

Anyhoo… I don’t know why, but I really don’t like using my crock-pot.  I know it is convenient cause you just throw things in the pot, set it, and then forget it.  I also know that it is much safer than say braising something in the oven, which is my preferred method of cooking.  But today I forced myself to find a decent recipe for the crock-pot.  With Baby #2 on the way, I doubt I’ll have time to really slave over a stove and oven.  Although this recipe probably isn’t the easiest of crock-pot recipes.  I adapted a Food Network recipe, and it was pretty tasty.

ingredientsIngredients
3-4 lb. chuck roast
kosher salt and freshly ground black pepper
1/3 cup flour
2 tbs. olive oil
1-2 tbs. butter
4 medium carrots, chopped into 1 in. pieces
4 stalks celery, chopped into 1 in. pieces
1 medium onion, chopped into 2 in. pieces
3 cloves garlic, minced
3 tbs. tomato paste
1 cup red wine
3 cups low-sodium beef broth
4 bay leaves
2 sprigs fresh thyme
1/2 tsp. all spice

Directions
Generously sprinkle kosher salt and ground pepper on your roast.  Heat the olive oil in a medium-high skillet.  Sear all sides of the roast (about 4 minutes per side), then transfer into the crock-pot along with your chopped veggies.

Reduce the heat to medium, and add the butter and tomato paste to your skillet.  Stir with a wooden spoon until you achieve a brick reddish color.  Grab a whisk, add the flour, and then add the wine.  Whisk vigorously.  You’ll end up with clumps, which is ok.  Make sure you try to scrape the bits off the bottom of the skillet.  Add the beef broth, bay leaves, thyme, and all spice.  Bring to a simmer.  Add some salt and pepper to taste.  Whisk until the gravy has thickened (it’s ok if there are still a few lumps).

cookingPour the gravy into the crock-pot.  Cover and set to low for 8-ish hours (or if you are in a hurry, high for 3-4 hours).  Your roast is done if both the veg and meat are tender (the meat basically falls apart with just a tug of the fork).  I also make sure that the meat reaches an internal temperature of 160°F.

Take the meat out, cut against the grain, place on your serving platter.  Toss the thyme and any of the bay leaves you can find.  Strain the veg and place along side your meat.  You should be left with the gravy in the crock-pot.  Taste it as it may need additional salt and pepper.  Take a little gravy and pour over your platter just to moisten, and serve the rest of the gravy on the side in your gravy boat.


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I serve this with a side of mash potatoes for Oliver and I.  He did look at it a bit hesitantly.  But he does that with every meal, including cake!

oliver_approved

But judging from that face, it was a huge hit!  He also wanted a second portion of mash.  Not sure where he is putting all this food…

I’ve made pot roast before for Oliver when he was much younger and doing the baby led weaning.  You can give your baby everything in the pot, just make sure the chunks of meat are large.  They’ll end up gnawing and sucking on the beef, which is fine (they are getting some iron and enjoying the flavors).  Just make sure you leave out all the salt.