Tag Archives: brussels sprouts

Brinner Winner: Brussels Sprouts With Bacon & Eggs

This “recipe” is by no means going to break the internet with its originality, but it was delicious and didn’t take forever [unlike this zucchini lasagna which was also delicious and robbed me of an hour of my life]. And I’ve been in a “only new things sound good” phase for a while. Lame.

Brussels Sprouts With Bacon & Eggs | hey, beth baker!

Brussels Sprouts With Bacon & Eggs
Serves 4-6

3 cups of brussels sprouts, halved or quartered depending on their size
olive oil
salt & pepper

6-8 pieces of bacon

1 cup quinoa
2 cups chicken broth
1/2 teaspoon salt

add ons:
creamed spinach [we mixed it in after the quinoa cooked]
feta cheese

Fire up the oven to 400F. Stick in your bacon on a foil covered sheet and your brussels sprouts tossed with evoo and s&p on another. Cook the bacon for 15-18 minutes. Cook the brussels sprouts for 22-28.

Stir together quinoa, broth, and salt. Bring to a boil. Cover. Turn heat to medium. Cook for 18 minutes.

In the meantime, if you have a desire to add some additional nutritional punch, cream a couple pounds of spinach.

When there’s only a few minutes left on the sprouts, cook your room temp eggs.

Assemble.
Enjoy.

So we’re totally in a “stick an egg on it” culinary phase right now, right? The Baker fam is slowly coming aboard. We didn’t buy eggs for a few years after Lucy’s food allergies were diagnosed. But now that she gets that she has to stay away, we’ve brought them back. I am still [in my head] grossed out by the idea of runny yolks so I probably cook them longer than most people. I also have a deep affinity for that crispy, crunchy, buttery egg edge.

This was another winner for the whole fam. I *think* the creamed spinach in the quinoa made it easier for the kids to eat. Maybe.

Anyone else tried something new and delightful lately? I’m taking meal board suggestions!

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Dinner, Cookies, and Dollar Tree

I feel like this title is a really good example of how my mental wheels are turning these days.

Lately it seems little things feel like big accomplishments. You did the dishes!? Take a rest. Your going to get a kid out of time out!? Eat a cookie first. You remembered to start dinner on time!? Check out Pinterest for a few. You cleaned the house!? Let the kids watch a show [or two]. Little victories abound.

So when dinner is good, I want to share it with the world. That’s logical, right? I did not, however, want to stop to take a super great picture of it. Sorry. Not sorry.

hey, beth baker!

Tonight’s dinner consisted of quinoa with roasted butternut squash and Brussels sprouts. [I coated mine in olive oil, salt, pepper, garlic powder, and paprika]. Topped with toasted pecans and bacon [The oven was conveniently already warm]. We tried out frozen Brussels sprouts for the first time [Good flavor! Weird texture]. Landon had three servings. Lucy cleaned her bowl. Victory!

It wasn’t too much hands on work [if you forget about peeling and chopping the b’nut squash]. It was hearty and filling and I’m ready to have it again.

I’ve also been indulging in some cookies lately. The bigger baby seems to get the bigger my sweet tooth. Not good. So I’ve been making these guys which, on the hierarchy of healthfulness of cookies, seem not so bad for you. They’re actually based off of these from 2005’s Eating Well With Diabetes cookbook. Notice that this recipe is also accompanied by a hastily taken picture just prior to consumption.

hey, beth baker!

Chocolate Chip Oatmeal Cookies
Makes 30-36

2 cups rolled oats, (not quick-cooking)
1 cup all-purpose flour [could go 1/2 a-p, 1/2 whole wheat or use oat flour for gluten-free]
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
1/2 cup canned pumpkin
4 tablespoons room temp butter
2/3 cup granulated sugar
2/3 cup brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla
3/4 cup chocolate chips

Preheat oven to 350F. Combine the dry. In a separate bowl, cream together the rest except chocolate chips. Combine the two. Add the chocolate chips. Drop onto cookie sheets. Bake 12-14 minutes.

They’re not allergy friendly. But they are pregnancy craving friendly. Actually I’ve been looking for foods to amp up my iron lately so I should switch out the chocolate chips for raisins but am I the only one who thinks raisins are way too sweet?

hey, beth baker!

And, to make me feel like I’m really winning at life, I found these lids at Dollar Tree. They’re totally for canned pet food, but they’re perfect for all the pumpkin recipes we’ve been baking up lately that only require 1/3 to 1/2 a can of pumpkin. As an added bonus they come three to a package!

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