But can we talk about something? The brussels. Oh the brussels. I’m a little weepy because it was exactly two years ago that I tried them for the first time (well, for the first time prepared correctly, not like, only steamed with salt and pepper and thus inducing massive gag reflexes… which consequently ended up with me refusing to try something so horrific) and because I’m not dramatic or anything, well… it sort of changed my life. Except it really did. For real.
4 slices thick-cut bacon, chopped
1/2 red onion, diced
1 sweet potato, peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
10-12 brussels sprouts, stems removed and sliced
3-4 large eggs
salt + pepper to taste
Heat a large skillet over medium heat and add bacon. Cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Slightly reduce the heat under the skillet and add onion and sweet potato, tossing to coat. Cook until sweet potato has softened, about 6-8 minutes, then stir in garlic and cook for 30 seconds.
Add sliced brussels sprouts and stir to combine, cooking them until soft and caramely, another 5 minutes or so. In the meantime, poach or fry eggs, cooking until desired doneness. Serve immediately with buttered toast!
Before the brussels came into my circle of trust, I could handle some onions and mushrooms and peppers inside of things, but the only vegetable I actually enjoyed and could semi stand was kale in chip form. Trust me. I know. I find it freakishly insane that for someone who doesn’t even like vegetables, the two that I enjoy the most are kale and brussels sprouts. Like, the two most disgusting things on the planet that smell gross and are just, blah. Well, wait. The one thing on the planet I realllllly can’t stand are fennel seeds. I like fennel, but fennel seeds? OMG gag me with a spoon. Puhlease somebody just banish them from this world. It would make my entire life.
So two years later and we’re still going strong. In order to celebrate, I chopped the brussles and threw them in a hot-as-heck skillet, making them sizzle out of their minds. But I tossed them in bacon grease, so that’s where all the love comes in. You seriously want to be in a relationship with me. I swear.
I must tell you though that this sooooo would not be breakfast in my house. I mean, maybe like, once in a blue moon. Maybe once a year? Maybe if it was leftovers? It just seems much more like dinner to me. Perhaps it’s because I grew up in a house that was stark raving MAD every morning before school (no really, pretty sure my dad had to THROW THINGS at my brother to get him out of bed) and on the weekends came pancakes, not potatoes and eggs. That was a speciality that my mom would whip out for dinner when my dad was away since he isn’t a breakfast-for-dinner fan and you know what? Neither is my husband. What is wrong with these people? What is my issue with men in my life and breakfast in the evening?
There has to be some subliminal meaning.
Now here I find myself with an entire skillet full of vegetables – very elated vegetables I may add, thankyouverymuch bacon – topped with some eggs… and actually consider it a meal. With really buttered, really seedy, really fluffy and crusty toast, of course. It’s basically like eating a skillet full of autumn. And who doesn’t want to eat a skillet full of autumn?
This article first appeared on How Sweet Eats.
For centuries, savory cottage pie and shepherd’s pie have been enjoyed as simple and frugal, yet flavorful and hearty comfort food that fills the belly, while warming the heart.
- 1 tbsp olive oil
- 1 cup sliced fresh carrots
- 2/3 cup finely chopped sweet onion
- 1 garlic clove, minced
- 1.25 lbs ground grassfed beef (or ground turkey)
- 1 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1/4 tsp dried thyme
- 2 Tbsp ketchup (for Whole30, use 1 Tbsp tomato paste)
- 1 cup frozen green beans
- 1/2 cup frozen peas (omit for Whole30)
- 1 (15oz) can diced tomatoes (fire-roasted is best)
- 5 cups mashed potatoes or sweet potatoes (seasoned w/salt & pepper to taste)
- Optional: 1 cup shredded grass-fed cheddar cheese (omit for Whole30)
- Preheat oven to 375°F. Heat a large skillet over medium-high heat. Add oil and sauté carrots, onion and garlic until onion begins to soften (about 2-3 minutes).
- Add ground beef (or turkey), breaking up meat with a wooden spoon; cook until no longer pink, about 4-5 minutes.
- Next, add salt, pepper, thyme and ketchup (or tomato paste). Then, add frozen veggies and diced tomatoes; stir until well combined.
- Reduce heat to medium, cover pan and allow to cook about 5 minutes until vegetables soften.
- Spoon mixture into a 9×12-inch baking dish. Sprinkle with shredded cheddar, if desired. Spoon mashed potatoes (or mashed sweet potatoes) over top and use an offset spatula to spread potatoes evenly across the meat mixture.
- Bake approximately 30-35 minutes until potatoes are lightly browned and mixture is bubbly. Allow casserole to rest 5 minutes before serving. Enjoy!
Not to be a culinary nerd, but technically speaking, there is a difference between “cottage pie” and “shepherd’s pie” … it’s all about the meat … Shepherd’s pie is made with lamb, whereas cottage pie is made with beef.
Of course, I have no idea what to call it if you opt to make cottage pie with ground turkey instead? (Which just so happens to be a personal favorite around here.) Technicalities aside, this is definitely a savory, hearty dish that comes together easily (especially if you have leftover mashed potatoes or sweet potatoes on hand).
This one bowl meal makes it easy to enjoy while sitting cross-legged on the floor next to the fireplace. Sometimes it’s nice to take a break from dinner at the table and instead enjoy a rustic meal gathered around a crackling fire on a cold winter’s night!
Penang (also called Panang) curry is a mild, nutty curry which is basically madeup of a Thai red curry with the addition of Peanut Butter. To make my Penang Whole30/Paleo approved, full of flavor, but also easy to whip up I took some short cuts. But rest assured, its still one heck of a meal, trust me!
- 3 tbsp. Red Curry Paste
- 3 tbsp. Crazy Richard’s Almond Butter
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cumin
- 2 tbsp. avocado oil
- 1 large shallot, diced small
- 1 red bell pepper, seeds and core removed, and sliced thin
- 2 cups broccoli florets
- 1 can full fat, unsweetened coconut milk
- 1.5 lbs. boneless, skinless chicken thighs, sliced into bite sized pieces
- 2 tsp. red boat fish sauce
- 1.5 cups sliced shittake mushrooms
- 4 cups Roasted Spaghetti Squash (1 large squash) OR 4 cups spiralized zucchini
- thai basil, for serving
- cilantro, for serving
- 1 lime, cut into wedges, for serving
- In a small bowl, combine the red curry paste, almond butter, coriander, and cumin. Set Aside.
- Heat 2 tbsp. oil in a large skillet over medium-high heat. Add the shallot and saute for 2-3 minutes, or until tender.
- Add in the penang curry mixture, saute for about 2 minutes, or until very fragrant.
- Pour in the coconut milk and the fish sauce, whisk until well combined.
- Season the sliced chicken with salt and pepper, to taste.
- Add in the chicken, red bell pepper, broccoli, and stir into the sauce. Let simmer in the sauce until cook through, covered (but stirring occasionally) until the chicken is cooked through and the bell peppers are tender, about 5-7 minutes.
- Uncover and stir in the mushrooms and let simmer for 2 more minutes.
- Divide zoodles or the roasted spaghetti squash amungst 4 bowls. Ladle the curry over the “noodles”and toss to coat. Garnish with basil and cilantro, and serve with a wedge of lime.
BY ALEX SNODGRASS
You all know how I like to keep it simple and flavorful, so here is how I did it. To make a quick Penang, I combined ready made Thai Red Curry Paste with some creamy almond butter, a little ground coriander and cumin and voila! Paleo Penang paste like WOAH.
Combine that paste with a can of full-fat, unsweetened coconut milk and a little fish sauce and the possibilites are endless. I definitely plan on making some more fun recipes with this stuff but let’s start with this fantastic “noodle” bowl, shall we?
Chicken, spaghetti squash, and tons of veggies cooked in this curry make for one dreamy dinner. All you thai food lovers, get out there and make this asap! You’re going to love it!
(side note: I made this with both zucchini noodles (zoodles) and with spaghetti squash. They both were delicious, but I preferred the spaghetti squash with the penang flavor.)