Few things remind me of my childhood more than a Sunday brunch. Growing up, it became a weekly tradition to have a large brunch after mass on Sunday morning. While my brunches all these years later do not always consist of hummus, falafel, and a glorious over abundance of cheeses, meats, and olives, it is a tradition I continue to try to maintain.
Being diabetic certainly led to some of my favorites having to be modified, however. Gone are the days of the buttermilk biscuit (though keep an eye out for a lighter version coming soon!) smothered in sausage gravy, but some things never changed. This hash is one of them. Have some leftover vegetables from the week? They may go well in a hash. We had some leftover sweet potatoes that we did not get around to finishing earlier this week, an onion and some potatoes on the cusp of their final days. Enter: the hash.
This hodgepodge dish delights the senses with its sweetness from the sweet potatoes being balanced with some heat from cayenne and chili powder reminiscent of flavors well known to Southwestern cuisine.
2 tbsp vegetable oil
1 onion, sliced
1 cup diced bell peppers (feel free to use frozen if that’s what you’ve got!)
1 Sweet potato, peeled and diced
3 small russet potatoes, peeled and diced
2 cups baby spinach
3 tbsp cheddar, shredded
1/8 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp smoked paprika
Heat the oil in a non-stick pan. This recipe works well in a cast-iron pan as well but be prepared for more sticking (though crispier potatoes).
Add the onions and peppers with a pinch of salt. Cook down until the onions are nearly translucent, approximately 4-5 minutes.
Add potatoes. Cook, stirring occasionally, until the potatoes are crisp tender, approximately 15-20 minutes depending on stove top. Add the chili powder and smoked paprika while the potatoes are cooking.
Once the potatoes are cooked, add the eggs, stirring frequently until the eggs are cooked. Add the cayenne pepper, another pinch of salt, and the black pepper to this step.
Add the spinach, stirring frequently until it cooks down and is wilted. This will not take long. Turn off heat and add the cheddar cheese, mixing it in well so that it melts. Adjust salt and pepper to taste. Serve and enjoy. Optional: Serve some lime with it to brighten up the dish and have some acidity to play off the heat from the peppers and sweetness of the vegetables.
Hi, everyone! I know it’s been a long time since my last post. In October, I was diagnoised with diabetes. As a result, in the last few months, I had to focus on my health. I appreciate everyone’s support during this time, and while I am not entirely out of the woods, I am on the path next to the exit after losing 40 pounds from changing my food intake.
To that end, we’ve developed our new direction. We will journey into the depths of the deepest caverns of how to maintain the flavors that we love in comfort foods, while also making the dishes a bit lighter and healthier to enjoy!
We hope you’ll stick with us in this new direction and join us on this adventure! Today, as our launch post, we’ve developed a lighter take on a taco salad, and we are introducing our first video! So grab your spatula, and join us in our new beginnings!
Chicken Taco Salad
1 boneless, skinless chicken breast
1 tbsp cumin
1 tsp paprika
2 tsp chili powder
¼ tsp cayenne pepper
¼ tsp salt
2 cups shredded romaine lettuce
1 cup baby spinach
½ small red onion, sliced into half moons
2 scallions, sliced, omitting white parts
2 limes, juice and zest
6 tablespoons extra virgin olive oil
Preheat oven to 350 degrees Fahrenheit.
Combine the vegetable oil, cumin, paprika, chili powder, cayenne pepper, and salt into a small bowl and mix into a paste. Coat the chicken with the paste and let marinate while the oven is heating or up to overnight (in the fridge if not making right away).
Bake in the oven until the chicken reaches an internal temperature of 165 degrees Fahrenheit, approximately 30 to 35 minutes. Use a thermometer to verify internal temperature.
Take the cooked chicken out of the oven and let rest on a cutting board. Meanwhile, in a large bowl, combine all the vegetables and toss to incorporate them well. In a mason jar, combine the lime juice, zest, salt and pepper to taste, and the extra virgin olive oil. Cover the jar and shake well until the vinaigrette has come together.
Slice the chicken and add to the salad bowl. Dress the salad with the dressing – leftover dressing may be stored in the fridge. Serve and enjoy!