Winter Hash

Winter Hash3It’s funny how things kick you into action sometimes.  This Winter Hash is something I started making as soon as the winter squashes came into the stores.  It’s helped me get over the fact that I eggs are not part of my breakfast routine anymore and I was able to make a large batch on my day off and have it ready in the mornings for breakfast when I woke up.  The adrenal fatigue is not very conducive to making a healthy breakfast every morning.  I still like to make a large batch even though I’m not working now.

I kept meaning to share the recipe with you and well, you know what happens when you’re sick.  You go into save mode and only the things that have to get done get done.  Then I forgot as I started to get better because I was doing other things like cleaning.  Yeah.  I would no longer feel embarrassed about the state of our apartment if someone happened to drop by.  Then Deanna at The Mommy Bowl posted her recipe for Sweet Potato & Swiss Chard Saute.  I knew it was time to finally get it written down and photographed.

The beauty of this Winter Hash is everything is interchangeable.  Don’t want collards?  Use kale, chard, turnip greens, etc.  Don’t like butternut squash?  Use any other Winter squash or sweet potatoes.  Just know that sweet potatoes really will sweeten the whole dish.  Can’t find shallots?  Use onions (white, yellow, red, green), garlic, or leeks.  Don’t like italian sausage?  Use ham, ground beef, chicken, or beans.  If you can do soy, tofu would work, too.  In fact, I came up with this in an attempt to make it a vegan scramble, but never got it to turn out the way I wanted it to.  I like to change everything up each time I make it.  Sometimes I use collards, other times I use kale.  You could do hot Italian sausage with mustard greens for a hash with a big kick.  I use a variety of different aromatics depending on what the main ingredients are.  This is something to play with and find what combinations you like.

Winter Squash – serves 4 – 6

1 pound mild Italian sausage (or other protein of choice) – if it is in casings, squeeze it out of the casing

1 shallot, sliced

4 cups diced butternut squash (or other Winter squash of choice)

1 bunch collard greens (or other greens of choice)

1 tablespoon fennel seed

salt

Heat a large skillet over medium heat.  Add the sausage and break it up as it browns.  Don’t worry if the sausage sticks to the bottom, it will be released later in the cooking process.  Once the sausage is browned, add the shallots and cook for two minutes.  Add the squash and fennel seed.  Stir together and cover.  Cook for about 5 minutes covered.  Add your greens and season with salt, stirring to mix everything together.  Cover again and cook for another 5 minutes.  If your squash is not cooked through, cover and cook for a few more minutes.

This post is linked to Gluten-Free Wednesdays at The Gluten-Free Homemaker.

Oh My Oeufs! Go Ahead Honey, It’s Gluten-Free.

Healthy Eggs en Cocotte with Fresh Berries

I love eggs.  Most of you reading this already know that.  Give me a runny egg over my breakfast and I’m happy.  Cheese and avocado omelette?  You bet.  Gluten-free fried egg sandwich?  You bet.

Kelly at The Spunky Coconut has posted on Julia Child inspired eggs on her blog as well as old footage of Julia on the subject of eggs on Facebook.  Chaz brought home the April edition of Delicious Living magazine from the grocery, which had a little feature on eggs.  Then, I caught Maggie’s post on her blog, She Let Them Eat Cake, for this month’s Go Ahead Honey, It’s Gluten-Free event being Springtime Brunches.

The planets were in alignment.  The eggs were speaking to me.  Calling for me to do something different and inspired by what was reading.

One of the things I love when making breakfast is sautéing onions, mushrooms, and spinach, then topping it with a runny egg.  I simply did this a little different for a healthy version of ouefs en cocotte.

Traditional oeufs en cocotte are baked in small ramekins with butter and cream.  I went for a more healthy and hearty take on it.  Sure I love butter, but I limit my use of it.  Cream.  Well, real cream is a rare occurrence in my kitchen.  I wanted something that would fill the tummy and not make me (or you) feel like taking a nap afterwards.  Add a side of berries to this or any other fruit you may like or have on hand and you’ve got yourself a nutrient dense way to fuel your body for the day.

Healthy Eggs en Cocotte, serves 1

1 – 1 1/2 cups sliced mushrooms

1 shallot, sliced

1 -2 handfuls spinach leaves

grapeseed oil (or your choice of oil)

1 egg

salt

pepper

splash of marsala

parsley for garnish

Pre-heat oven to 375.  Grease a 16 ounce oven-safe dish.   In a pan on medium heat, add enough oil to swirl around and coat the bottom.  Add shallots and stir until translucent and aromatic, 1-2 minutes.  Add mushrooms and sauté for about 5 minutes.  Add a splash of marsala and give a good stir.  Add spinach and stir until all the leaves are wilted.  Season with salt and pepper.  Place the veggies in the prepared dish.  Top with the egg.  Place the dish in a pan of water (if the bottom of the dish you are using is unfinished, just place the pan of water on the rack below your dish, otherwise your dish will soak up the water through the unfinished area and crack) and set it the middle of the oven.  Bake for 20 minutes (if you use 2 eggs, bake for 25).  Let the dish cool a few minutes before serving and place on a plate to prevent burning hands or tables.  Garnish with parsley and serve with fresh fruit on the side.