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Winter Vegetable Hash

Winter Vegetable Hash: Brussels Sprouts, Turnips, Sweet Potatoes, and Bacon Start 2014 with this simple, delicious, vegetable-ridden hash.  It uses vegetables that are still in season, so you should be able to find them fresh at your grocer.  Plus, it's loaded with proteins and veggies, and is naturally GF, paleo, etc.

This recipe is super versatile and can be served at brunch, or even at dinner.  Also, you can substitute some of the bacon (or all of it!) with andouille sausage to add an extra kick.  I only used half of the recommended bacon, and substituted andouille sausage. Next time, I will use no bacon and all Andouille Sausage!  For a vegetarian variation: substitute the bacon for vegetarian sausage.

Winter Vegetable Hash Recipe, adapted from Southern Living

Ingredients: 4 thick slices bacon (or 6 ounces Andouille Sausage) 1-2 tablespoons olive oil 1 medium-sized onion, chopped 1 medium-sized sweet potato (10 ounces) peeled and cut into 1/2 inch cubes 2 medium turnips (12 ounces total), peeled and cut into 1/2 inch cubes 1 tablespoon white wine vinegar 1 pound small, fresh brussels sprouts, quartered 2 garlic cloves, sliced

  1. Cook bacon (or sausage/veggie sausage) in a skillet over medium heat, turning occasionally, 8 to 10 minutes or until crisp. Remove bacon; drain, reserving 1-2 Tbsp. drippings in skillet. Coarsely chop bacon.
  2. Add olive oil to hot drippings in skillet (for about 3 tablespoons oil total--adjust to taste). Cook onion and sweet potato in hot oil and drippings over medium heat, stirring occasionally, 5 minutes. Add turnips; cook, stirring occasionally, 8 minutes.
  3. Combine vinegar and 2 Tbsp. water. Add Brussels sprouts, garlic, and vinegar mixture to skillet. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in bacon; add salt and pepper to taste.

Enjoy!

Winter Vegetable Hash: Easy, delicious, and nutritious

Roasted Pumpkin Seeds

Image Roasting pumpkin seeds is super easy, super healthy, and super delicious!

So maybe you carved a jack-o-lantern for Halloween or you made pumpkin stew, or maybe you just hollowed out a pumpkin to have a fancy serving dish.  If you did any of these, I know you came across a lot of pumpkin seeds.  Roasting them is super simple.

  1. Just clean them well and get all of the stringy pumpkin pulp off of them, and rinse them (do this immediately--it will be nearly impossible if you allow the pumpkin goo to dry on the seeds).  Preheat oven to 325 F.

  2. Bring the pumpkin seeds to a boil in salt water and let boil for about 1 minute.

  3. Dry them and arrange them in a SINGLE layer on a baking sheet (if you have a really large pumpkin, you may need two separate baking sheets).  Toss them in olive oil to coat.

  4. Bake in oven for about 15-25 minutes. This is the most important part. You have to taste them to determine whether or not they are done. You must watch them carefully because the little seeds inside of the pod will burn while the pod itself looks intact.  Keep checking every couple of minutes until the seeds texture/taste is sufficiently roasted.  Remove from oven, sprinkle with sea salt. Let cool, and store in an airtight container.

You can also toast butternut squash seeds and other gourd seeds.  Happy roasting!