Just like last year we traveled to Chicago to spend the weekend with my brother and his family. As usual we had a great time. Plenty of good food. Some of the best wine ever! Thanks Brother Bruce! Lots of great laughs. Unforgettable memories made. Great conversations. Some of us even made it to the gym…Of course I wore my jingle bell shoes?.
It’s rare that all four of my nieces are together at once since they’re scattered all across the US. With one in New York, one in California, one in South Carolina, and finally one in North Carolina, it’s rare schedules line up, except at Christmas these days.
I spent a lot of time helping out in the kitchen making amazing meals on Friday, Saturday, and Sunday Night. Saturday night we were very strategic when placing our food in the oven….?.
I love cooking with these gals!
The visit went fast as usual. We took off about 5:45 AM Christmas Eve Morning for the long hike home….but we did make it back in time to see Rob’s family before heading back to Hutch for candle light service. I never get tired of hearing about the true meaning of Christmas.
Christmas Day morning it was a treat to sleep in, open gifts, and of course see what was in my stocking?! As usual….SPOILED. I love my new North Face running jacket, after shokz bone conduction head set, thumb massage, and check out this safety gadget for keeping visual. I am one lucky lady. My guy spoils me every year with new running gear among other fun surprises.
Shortly after gifts and hanging out, we both headed to the gym for a run and a workout. While we were at the gym I had Christmas Day morning brunch prepping on the stove and in the oven. I believe I have a new favorite combo of veggies and runny eggs?.
What made this brunch so incredible in my opinion was the declious blend of olive oil, fresh lemon juice, & cilantro I stirred in before serving, and durning the preparation. Don’t make this just for Christmas my friends…in fact, it would be good anytime. It would be great for tomorrow’s New Years Brunch. Of if you are sleeping later, lunch, or even Dinner ? But to be honest, I plan on making this year round! “ARE YOU READY TO COOK WITH ME MORE IN 2019?”
BUTTERNUT SQUASH & SPINACH HASH
INGREDIENTS:
- 1 medium onion diced
- 1 medium butternut squash cubed
- 1 1/2 cups carrots diced
- 1 bunch of spinach or kale coarsely chopped
- 1/2 cup extra-virgin olive oil
- 3 tablespoons of fresh lemon juice
- 1/4 cup coarsely chopped fresh cilantro
- Coarse slat and freshly ground pepper
- 2 garlic cloves minced
- 4 large farm fresh organic eggs
DIRECTIONS:
- Preheat oven to 425F. In a small bowl, whisk together 1/4 cup plus 2 tablespoons of olive oil, the lemon juice, and cilantro, than season with salt and pepper.
- Heat remaining olive oil in a large cast iron skillet over medium heat. Add onion and garlic, cook stirring occasionally until softened, about 3 minutes.
- Add squash and carrots, season with salt and pepper and transfer to over. Roast, stirring once until golden and tender, 35 minutes
- Stir spinach or kale, along with 1.4 cup of the cilantro mixture. Return to oven and bake until greens are wilted 5 minutes.
- Make four wells in vegetables and crack and egg into each. Season eggs with salt. Return to oven and bake until whites are set but are still runny, 4 minutes. Serve, drizzled with more cilantro dressing.
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What is your favorite Hash Recipe?
Did you travel for the Christmas Holiday?
Curious…have you ever made Lefsa?
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