Tag Archives: Leftovers

Thyme Brussels Sprout Hash

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I am whipping up some crazy good hashes here lately, that have all the key ingredients: healthy fat, vegetables, herbs and protein. They’ve recently become my go-to meal on a busy weeknight when I can quickly choose 5-7 ingredients, and saute. I typically have something that needs to be used, so I take that 1 ingredient and creatively build around it: last night, I had cherry tomatoes that were on their last day of survival.

Thyme Brussels Sprout Hash

  • Bacon, cut into pieces
  • 1/2 small red onion, cut into pieces
  • 1 bag shredded Brussels sprouts (I use TJ’s)
  • 1 1/2 cups cherry tomatoes, halved
  • 1 apple, diced into small pieces (sweeter, like gala or pink lady)
  • 2 TBSP dried thyme
  • Kosher salt/pepp

I started by sauteing the cut bacon pieces (1/2 a package of TJ’s uncured ends and pieces) in a pan until they started to cook, and then added the cut onion, TBSP of thyme, and dash of kosher salt/pepp. I sauteed for a few minutes longer, then dumped the bag of shredded sprouts into the pan and let them cook down to where the bacon and sprouts were just starting to caramelize/brown. Sprouts start out white and slowly turn a pretty rich green as they cook, which makes it easier to know when they’re approaching done-ness. Then I added the cherry tomatoes, halved, and tossed gently to let them warm up. Last, I added the diced apple and remaining TBSP of thyme. I let it cook just a few minutes longer and served. It was so comforting, and as with all hashes, there was plenty leftover for breakfast or lunch the next couple of days 🙂photo (1)photo 1photo 2photo

Tips: Add the “softer” ingredients toward the end to just warm them, this prevents mushiness and watery-ness. Also, with the exception of the apple, I cut everything for this dish directly over the pan, with kitchen shears-so convenient! If you don’t have any, I’d highly recommend getting a pair.

Salt and Pepper Salmon

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I was talking last week about how some baked salmon I made turned out fabulous, and I was pleased because salmon is my least favorite seafood (and I’m not picky)!

We had two salmon fillets with skin, in the freezer that I’d thawed (pretty sure the skin keeps all the fat and moisture in, even though it grosses me out-but I’m working on that!). I put them skin side down in a glass 8×8 baking dish that I’d rubbed a bit of olive oil on, and generously sprinkled them both with salt and pepper. They were done in about 7 minutes. That was it. I thought I’d try baking them with no oil or fat, since they’re fatty by nature, and it worked great. Only when I put it on my plate, did I drizzle a bit of olive oil on the fillet (not cooked, so still has the health benefits). So good! Sometimes, less is more.

I paired them with some thyme roasted carrots I’d thrown in the oven, for dinner and a couple of berries.DSC_0384

I had plenty of carrots leftover to bring in my lunches throughout the week, and Seth used the other salmon fillet in a salad Sunday night. Leftovers rock!