Brussel Sprouts Hash

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To get to work, I am usually out of the house by 6:30 a.m.  With my already tight morning routine, I rush out the door with some oatmeal or guzzle down a bowl of cereal before leaving.  With breakfast at 6:30, I am definitely starving by lunchtime.  Now why don't I grab a snack you say? Well, between classroom management and teaching reading there is little time to snack, and as soon as I send the kids off to their PE class, it is time for lunch.  So, I have been on a scavenger hunt for healthy, hot breakfast and lunch ideas.  I stumbled across this Brussel Sprout Breakfast Hash at How Sweet It Is. This is definitely not a recipe I can whip up as I run out the door, but I can reheat it, and add an egg for a hearty, warm, and healthy breakfast, not to mention that I get in some extra vegetables.  

Ingredients
4 slices of bacon, chopped
1/2 cup diced onion
1 cup 1/2" cubed sweet potato
1 cup 1/2" cubed butternut squash
2 cloves of garlic, minced
10-12 brussel sprouts, stems removed and roughly chopped
salt and pepper to taste
1/2 cup chicken broth
4 eggs

Procedures

1. Heat a skillet over medium heat.  Add bacon; cook until crispy and the fat is rendered.  Remove the bacon from the pan with a slotted spoon, and drain on a paper towel.  
2. Reduce the heat and add onion to the pan with bacon grease.  Cook until the onion is translucent, about 5-6 minutes.  Add sweet potatoes and butternut squash.  Stir to coat; add 1/2 chicken stock.  Cover and allow the stock to simmer cooking the sweet potatoes and butternut squash, about 6-8 minutes.  When potatoes and squash are tender, remove lid and add garlic and brussel sprouts.  Season with salt and pepper and allow the chicken stock to cook off, stirring the brussel sprout mixture occasionally.
3. When the stock has cooked out and the brussel sprouts are tender, add the bacon back to the skillet and raise the heat to medium-high.  Brown the brussel sprout mixture, about 2-3 minutes. 
4. Divide mixture into four servings and add a fried egg on top with a piece of toast.  Enjoy!

Makes 4 servings.  

Notes:

• I made this the Sunday evening before my work week started.  I cooked the recipe through step 3 and then refrigerated it.  I reheated the hash by putting one serving into a skillet at medium-high heat and warming it through.  This also restored the crunch to the bacon.  I removed the hash from the pan, added some butter, and fried my egg.  I then finished off step 4.
• The original recipe only called for sweet potatoes, but I only had one very small one.  I did have the butternut squash which I used as well.  This could be made using only sweet potatoes or butternut squash.  
• The original also didn't call for chicken broth.  I added that to help the sweet potato and butternut squash soften.  

Photo from: http://www.howsweeteats.com/2012/10/brussels-sprouts-breakfast-hash-for-dinner/

Skillet Chicken Souvlaki with Greek Salad

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I love going to Greek restaurants for chicken and pork souvlaki.  This is a lighter version of what is found in restaurants, and is easy to make.  The recipe originally comes from Cooking Light's August 2009 edition.  

Ingredients 

1 tablespoon olive oil

1 pound boneless, skinless chicken breast finely sliced

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cup thinly sliced onion

1 cup thinly sliced green pepper

2 teaspoons minced garlic

1/2 teaspoon dried oregano

Sauce

1/2 cup grated English cucumber

1/4 cup plain Greek yogurt

1/4 cup sour cream

1 tablespoon fresh, chopped parsley

1/2 teaspoon grated lemon rind

1 teaspoon lemon juice

1/8 teaspoon salt

4 6-inch pitas cut in half

2 plum tomatoes, sliced

Procedures

1. Combine cucumber and next 6 ingredients to make the sauce.  Set aside.
2. Heat 2 teaspoons olive oil in medium skillet over medium-high heat.  Add chicken and season with salt and pepper.  Saute' about 5 minutes or until cooked through.  Remove the chicken from the pan.
3. Heat 1 teaspoon olive oil in same pan.  Add onion and pepper to pan.  Saute' 3 minutes.  Return chicken to pan and add garlic and oregano.  Cook 30 seconds.
4. Serve chicken mixture with yogurt, warmed pita, and tomato slices.  

Greek Salad

Combine 5 cups of romaine lettuce, 1/3 cup thinly sliced red onions, 3 sliced pepperoncini, and 1/2 cup sliced cucumbers.  Combine 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt.  Toss with lettuce mixture, 1/4 crumbled feta cheese, and 3 tablespoons sliced kalamata olives.  Serve immediately.

Serves 4.

Notes:

• The original recipe calls for bottled minced garlic, but I like to use fresh minced garlic.  
• If I can find it, I like to use naan instead of pitas.  I cut the naan, wrap in a damp paper towel, and microwave for about 10 seconds.  
• Pork tenderloin can be substituted for the chicken.

Grilled Pork Tenderloin with Ginger Dipping Sauce

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I am not consistent with many things, but maintaining my scrap cookbook is one of them. I collect recipes from family and friends, magazines, and websites.  In this large, green three-ring binder, I copy, clip, and print recipes that I am eager to try or have prepared many times.  
While flipping through my binder of recipes, I came across this recipe that I have prepared several times with much excitement and success.  I must have clipped this recipe after my return from China in 2008 when I yearned for Chinese food.  It isn't a traditional Chinese dish, but is inspired by Asian flavors.  This recipe was originally published by Hunt's in October 2008.  
The original recipe calls for specific brands when preparing this dish, but I use what I have.

Ingredients
Marinade
1 cup sliced green onions
2 tablespoons vegetable oil
2 tablespoons minced garlic
2 tablespoons minced jalapeno pepper
1 tablespoons grated fresh ginger
1 tablespoon sesame oil
1 tablespoons fresh lime juice
1 1/4 pounds pork tenderloin, cut into 1-inch pieces

Ginger Dipping Sauce
1 tablespoon vegetable oil
1/2 cup chopped red onion
1 tablespoon grated fresh ginger
2 teaspoons minced garlic
1 can (14.5 oz) petite diced tomatoes
1/4 cup seasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
1/8 teaspoon red pepper flakes (can be adjusted for more heat)

10 wooden skewers soaked in warm water

1. Prepare the marinade.  Place green onions, oil, garlic, jalapeno, ginger, sesame oil, and lime juice in a large resealable plastic bag.  Close and shake to combine.  Add pork; turn to coat evenly with marinade.  Refrigerate for at least 4 hours.
2. Prepare sauce.  Heat small saucepan over medium heat; when hot add oil and onion.  Cook 4 minutes stirring occasionally or until the onion is tender.  Add ginger and garlic; cook 1 minute or until aromatic (don't cook too long, or the garlic will burn).  Add undrained tomatoes, rice vinegar, soy sauce, sugar, and red pepper flakes to pan; stir to combine.  
3. Bring the sauce to a simmer; simmer 10 minutes over medium-low heat stirring occasionally.  Carefully pour sauce into a blender; puree until smooth.  Keep warm.  
4. Place marinated pork on skewers leaving a little space between each piece.  Discard the marinade.  Preheat a grill or grill pan over medium-high heat.  When hot, add skewered pork.  Cook 3 to 5 minutes on each side, or until pork is cook and no longer pink.  Serve with warm dipping sauce.

Serving: 2 skewers and 1/4 cup dipping sauce

Makes 5 servings.

Notes: 

• The dipping sauce makes more than 2 people can eat.  I prepare the whole recipe and then freeze about half of it for next time.  
• I have found with many recipes that require meat to marinate that the longer it marinates, the better.  One time saver I use is preparing the marinade the night before when I am cooking dinner.  I put the meat in the marinade and don't have to think about it again until it is time to cook.  
• This recipe calls for seasoned rice vinegar which can be found in the Asian isle of most supermarkets.  I, however, do not keep seasoned rice vinegar on hand.  I use it if I have it, or use just regular rice vinegar.
• To keep the sauce warm, I return it to the saucepan over low heat.
• I usually make this as part of dinner, but it would be a great appetizer.  

Photograph from: http://www.myrecipes.com/recipe/grilled-pork-tenderloin-with-ginger-dipping-sauce-10000001847406/