Squash Hash Browns (LID)

Squash Hashbrowns (640x480)

Breakfast is a perfect meal to add more veggies (ahem, and this time of the year, squash) to. Actually you could have these squash hash browns as a side dish for any meal. They are super yummy and yummy is good when you are on LID. If you wanted to add some minced onion along with the potatoes, that would be good too.

Squash Hash Browns

1 pound of potatoes (whatever variety you like or have on hand), scrubbed clean and peeled
1 yellow squash, ends trimmed
1 zucchini, ends trimmed
2 cloves garlic, minced
non-iodized salt (I use Morton’s Coarse Kosher Salt) and black pepper, to taste
olive oil (or your favorite oil)

Using a food processor or grater, shred the potatoes. Squeeze as much moisture out of them as you can. I dump them out onto a large clean kitchen towel, wrap them up and squeeze. The less moisture in the potatoes, the crisper they will be.

Heat 2 tablespoons of the olive oil in a (cast iron) skillet over medium-high heat. Add the potatoes, season with non-iodized salt and black pepper, and let cook. Let the potatoes cook, stirring occasionally, while you are preparing the squash.

Meanwhile, shredded the yellow squash and zucchini together and squeeze out as much moisture as you can. Again, I put them in a clean kitchen towel and squeeze. Add the minced garlic to the cooking potatoes and then the shredded squash. Season with non-iodized salt and black pepper, add more oil to the pan if you feel like you need to, and even the mixture out in the bottom of the skillet.

Cook until the bottom is crispy, about 6 – 8 minutes, and then using a spatula, turn the hash browns over and cook the other side until crispy. Admittedly, I have a hard time leaving hash browns alone while they are cooking. I’m constantly stirring and turning them. My thought is that they will get crispier. Do it however you like. Once the squash hash browns are browned and crispy to your satisfaction, they are ready to serve.

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Warm Barley Salad with Swiss Chard (LID)

Warm Barley Salad with Swiss Chard (640x465)

I made this simple salad using the last of the Swiss chard from my garden. Although I am no longer on LID, I realized this salad would be acceptable for the low iodine diet. The Swiss chard turned the barley a pretty pinkish color. Barley is one of my favorite grains and I am always looking for new ways to add it to our diet. Barley has lots of fiber, so this salad is very filling. I was thinking that the next time I make it, I will add some cooked lentils and maybe even some finely chopped celery.

Warm Barley Salad with Swiss Chard

1/2 cup pearled barley
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
1 small bunch Swiss chard, washed and chopped (I use the stems, but you may remove them and reserve for another use)
juice of 1 lemon
non-iodized salt (I use Morton’s Coarse Kosher Salt) and pepper, to taste

Bring the barley and 3 cups of water to a boil. Reduce to a simmer and cook until the barley is tender, about 30 to 45 minutes. Drain in a colander. At this point, I like to rinse the cooked barley with water and let drain completely.

In a sauté pan, heat the olive oil over medium heat. Add the onions and cook until tender. Add the minced garlic and cook for another minute. Stir in the chopped Swiss chard and cook until wilted. Stir in the cooked barley. Squeeze the lemon juice over the mixture and season to taste with non-iodized salt and pepper. Drizzle with a little extra olive oil, if you wish. Serve the salad warm or at room temperature.