Heat up this Hearty Hash!!

Roasted Veggie Hash with Chicken Crumble & an Over-easy Egg

Anything that I make with an oozy egg on top is a crowd favorite in my house, for my kids that is. For my husband it has to be solid through and through. The star of this dish is the roasted veggie hash. It can be the foundation of a hearty dinner like this layered meal, a tasty side dish, or a great add on for a dairy lunch with the Farro and some crumbled feta. I seam to make this in the winter so I gravitate towards the winter veggies, but if you have others that you like to roast any combination would pretty much work. Asparagus, broccoli, cauliflower and Brussels sprouts are all good choices . Pick the vegetables that appeal to you, and roast them simply with olive oil salt & pepper, and you have a nice dish. I used the Herbed Lemon  Farro from my previous post, and I made a simple chopped chicken crumble to add on. Topped with a fried egg of your choice of runnyness.

Roasted Veggie Hash                         

Ingredients:

olive oil

2 cups Clemini mushrooms cut in quarters

2 cups butternut squash 1/2" cubed

2 cups Yukon Gold potatoes 1/2" cubed

1 bulb fennel chopped 1/2"

1 large yellow,red or orange pepper 1/2" cubed

Salt and pepper 

Preheat oven 415 degrees. You need one large and one small sheet pan coated with olive oil, I use the spray for this.

The mushrooms cook much quicker so I separate them from the other veggies, I also don't season them till after they are cooked because the salt will extract all their juices.On the small sheet pan put the mushrooms in a single layer and drizzle and toss with olive oil. Roast the mushrooms for 20 minutes.

On the large sheet pan arrange all the other chopped veggies in a single layer, drizzle and toss with olive oil,  season with salt and pepper. Roast for 30 minutes till edges of the vegetables start turning a golden brown. Toss vegetables on the sheet so you see the golden brown sides that were touching the sheet pans and now the top sides will have a chance to crisp up. continue to roast for 15 minutes.

Combine all roasted vegetables together, drizzle lightly with olive oil.

Chopped Chicken Crumble

Ingredients:

1 lb chopped chicken

1/4 cup total chopped parsley, sage & thyme

1 garlic clove grated

1/2 teaspoon Ancho chili powder

salt & pepper

Mix all the ingredients together. I like to use a wok pan to saute the chicken and keep mixing and chopping till fully cooked .

Serve in individual bowls. Layer the Herbed Lemon Farro, Roasted veggies, Chicken Crumble, a few drops of Sriracha Sauce, and a over-easy egg!

Enjoy!!

Bite into My Baked Feta!

Baked Feta,Tomatoes & Peppers

This is a great dairy dish to serve as an appetizer with a chunk of bread and nice cocktail, or as a side dish. When you bake the Feta the dense natural consistency of the Feta  changes to a light, fluffy and creamy cheese. I am not picky with the brand or quality of the Feta Cheese, when it's baked with these ingredients it is a luscious treat.

Ingredients:

Feta Cheese 1 block (mine was 8 ounces could be larger)

12 Cherry tomatoes halved

1/2 Bell Pepper  red , orange or yellow  1/2" cubed

2 Sprigs of Thyme leaves removed

2 Tablespoons chopped Parsley

1 Garlic Clove grated

1/2 a Lemon zest & juice 

Olive Oil

1/4 teaspoon Crushed Red Pepper Flakes

Salt & Pepper

Preheat oven to 400 degrees.

Drizzle a little olive oil on the bottom of an oven ready baking dish . I use a square dish that is only a few inches larger that the block of Feta. Place Feta cheese in dish and drizzle the top of Feta with olive oil about a tablespoon.

In a mixing bowl combine tomatoes, peppers, Thyme, Parsley, Garlic, Lemon zest, 2 Tablespoons Olive oil, Crushed red pepper flakes, Salt & Pepper.

Pour mixture over and around feta Cheese.

Bake for 20 minutes, then broil for 5 minutes to get the nice brown charring.

Remove from oven and squeeze the half of lemon over top.

This is going to be a favorite go to recipe!

Enjoy!!!

Grab a Granola Bar!

Date & Nut Granola Bars

This is a delicious soft and chewy granola bar, inspired by my Great find #1 The pressed pitted dates. I use a bunch of natural sweets and nuts to make this healthy ,energizing delicious snack.  

Ingredients: 1/3 cup Almonds,1/3 cup pecans, 1/3 cup raw sunflower seeds. 1/2  cup raw pumpkin seeds, 1 Tablespoon sesame seeds, 2 cups Oatmeal (quick oats or Old fashion), 1/4 cup unsweetened flake coconut, 1 teaspoon cinnamon, 1 teaspoon kosher salt, 1/2 cup pressed pitted dates a chunk about 1.5"X 1.5"X 3", or pitted dates packed into measuring cup, 1/4 cup Turkish dried apricots, 3 strips dried mango, 1 teaspoon vanilla and 1/2 cup honey

Preheat oven to 325 degrees,

Line an 8"X 8" square baking pan with parchment paper, so that the bars are easy to remove. use two pieces overlapping each other so the paper lays flat and the bars come out neat.

Coarsely chop almonds and pecans!

In a large bowl combine sunflower seeds, pumpkin seeds, sesame seeds, oatmeal, coconut, cinnamon , salt and chopped almonds and pecans.

In a food processor pulse pulled apart dates, Turkish apricots and dried mango till griddy consistency. Slowly drizzle in about half the honey or until it is a moist paste.

Scoop date paste mixture into bowl with oat mixture , add the rest of the honey and the vanilla. Mix together well till all the dry oat mixture is coated. Press mixture into prepared baking dish. 

Bake for 25 minutes till top is golden brown. 

Let cool , remove from pan and cut into squares.  These are 1.5" X 1.5".

I like to wrap each square in plastic wrap, keeps it fresh and you can just grab bar and go.

Wrap some up in parchment paper , to share with special friends!

Great Finds #1

Pitted Pressed Dates

This is my all time favorite great find. I found it in the Passover isle at Shoprite a couple of years ago, and have been stocking up on it every since then. I have only seen it sold during that time of year, but it is vacuumed sealed and does last if it is unopened. 

I like to serve pressed dates cubed or pulled apart with a sharp cheese on my appetizer tray. I also like to use it to make granola bars, which I will post next.

It is soft, chewy, sweet and delicious.