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raychleadele · 1 year ago

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Lately I’ve been really craving greens. Just absolutely slamming salads, putting them in wraps, on my morning egg toast, wilted into my pasta. Mixed greens everywhere. Spinach and arugula my beloveds. Also tried watercress for the first time and found that delightful. Loving my leafy greens. Figured there must be something in them, a vitamin or other nutrient, that my body really needs, because I’ve been going through them like crazy.

Relatedly, I recently paid an in person visit to the grocery store. I usually order for pickup to save on time, but this day I wasn’t able to for some reason. I was buying canned clams to make my late grandpa’s clam chowder. It’s a traditional Christmas/New Year’s season meal for me, I had to have it.

And when I picked up my can of clams, I became entranced by how many different canned fishes there were on the shelves. Sometimes I buy tuna, but I’d never touched most of them. And I know I was shopping hungry and when you shop hungry everything sounds good, but on that day the canned fish sounded really good. I thought “Idk, maybe I could be the kind of person who likes canned sardines.”

Then I snapped out of it and realized how hungry I was, and thought how insane it is for me to crave unfamiliar canned fish when I hardly eat the familiar variety I do buy, and reassured myself I’d get a meal when I got home, and I walked away without ransacking the shelf of canned fish.

But then I did it again at the fish counter at the Asian market a week later. I stood there for a full ten minutes, studying the dozens of whole fish they had that I’d never tried before, thinking maybe this would be the day I’d finally try filleting a fish for the first time, before deciding there weren’t any in my price range that looked fresh enough (I am in the only triple landlocked state of course), and walking away with no fish.

Then I saw that post here about someone who slammed three cans of fish and then learned they have lots of nutrients that help with seasonal depression. And I remembered how I’ve been slamming so many salads. And I thought huh, maybe my body is trying to tell me something about fish.

Then one of my favorite food YouTubers uploaded a video all about how people eat canned fish around the world and I said OKAY! CLEARLY I NEED TO BUY THE FISH!

So when I ordered groceries yesterday to prepare for the coming blizzard, I ordered canned fish. Specifically, I got one can of sardines, one can of anchovies, and one can of smoked oysters.

Today I cracked open the can of sardines for lunch. I taste tested a small piece and it was delicious! So I toasted an English muffin, spread it with some cream cheese, topped it with some thin sliced red onion and my beloved mixed greens, and added some sardines on top. Drizzled the top with some of the sardine oil and had an open faced sandwich. It was messy, because the minute I tried to bite into it all my toppings fell off, but it was delicious.

So anyway, I guess I am the kind of person who enjoys canned sardines now.

#personal #food

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istoleyoursnacks · 4 years ago

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Brunch Time!

I’m posting this on a Saturday night, but it doesn’t matter! Any day is great for brunch, but Sunday brunch is the best, right? Whether you're making the yummy foodies to wake up both yourself and your family (or just yourself like me!), Or if you happen to treat yourself by going out for an omelette, a skillet, or even eggs and pancakes! But a good homemade breakfast/brunch hash is a great way to get everyone out of bed and around the table!

I have a basic hash recipe for you that involves a heaping cup of love. For first time cookers, it's a great thing to get under your belt, and once you feel you've mastered the few ingredients in your pan, you can start adding things, taking them out, and really play around with hash. My hashes are almost never the same (unless I'm being kinda lazy or sick. Sometimes even just the base hash is good enough). You can find it below, as well as a variant or two! Please note that with this hash, I do not use pre-shredded potatoes. I chunk mine into bite-sized pieces!

So, for the very basic hash, I typically use:

1 russet potato OR a couple of handfuls of the small potatoes that come in the one pound bag to equal a russet. Make sure to clean your potato. No need for the extra helping of dirt. Peeling it is optional, but I typically don’t.

Part of an onion OR one shallot. A shallot is a more subtle onion that doesn’t have that sharp taste, and definitely won’t make you cry when you cut into it!

Peppers. Depending on what you want in there, I at least start with a green bell. You can add as many as you want after. I throw in part of a green and part of a red for color.

Butter! They say to use olive oil to be healthier, but let’s face it: butter-fried potatoes are the BEST. Vegan friends can use a hot-temperature oil like canola.

Mushrooms. You can get them pre-sliced, or you can get button ones to slice yourself. Either way, use the stems! They’re edible!

Some kind of meat. This is optional, especially for the vegan/vegetarian friends, but I love a meat in with my hash. You can use leftover steak from the night before, ham steak, bacon, pancetta (which is an italian-style cured bacon/ham. It may be more expensive, and if you can’t tolerate a lot of salt like me, give it an extra rinse in your strainer before adding), etc.

Note here that if I say just butter, you can assume I’m saying butter/oil. :)

So! Here is how I make my hash to make sure it’s cooked all the way! Crunchy potatoes that are underdone are... well, you won’t make the same mistake twice. It has a distinctive crunch. I’ve heard that people used to eat potatoes raw once, but a: I don’t know if that’s actually true, and b: I was very young when I heard this. But anyway! Melt your butter (if you’re making it for two, use 1 Tbsp, use 2 for four people, etc) over med-high heat (my stove is electric, so if you have numbers, I use between 6 and 7. Get that pan nice and hot!). While the butter melts, chunk up your potato(es) to bite sized pieces or smaller if you want, then add to the pan when you start hearing a nice sizzle from the butter/oil. Give the potatoes a nice stir to coat with the butter, then let it be for a minute or two while you slice and dice the onion. If you plan to use pancetta, add it with your potatoes. It needs time to render. If not, then just wait with your meat until the end. Add your onions, then give that pan a stir. Then slice and dice some peppers, then add to your pan. By this time, you should be a: smelling wonderful things from your pan, and b: start to see a nice light brown from your potatoes! Toss in those mushrooms next, then let it sit for a few minutes, stirring occasionally. Let them turn a nice brown, then add your meat that isn’t pancetta or bacon. Give it a nice warm up, and get some fry marks on there if you really want to.

Ta da! You can serve it with a nice egg on top (I fry mine over easy to let the yolk run in there), put some cheese on if you like, crank some pepper, and make some toast!

That was the basic hash! Below are a couple of nice variants! Also, don’t be afraid to experiment with different spices. I give you some tools to help you, but I also encourage experimentation! That definitely doesn’t mean put dried basil on your tongue and see what it tastes like, or trying a teaspoon of vanilla (spoiler alert: vanilla extract is gross). But use this and then try new things/ spice combinations.

Mexican hash:

Add a poblano pepper to your pepper mix, use chorizo, tomatoes, add some chili powder, garlic powder, cumin, and then (if you really want to get fancy!) some pinto, black, or light red kidney beans! Top it off with some hot sauce, salsa, sour cream, and cilantro (but only if you like it!). If you don’t have those specific spices, taco seasoning will work as well. I personally don’t use the pre-made stuff cause it has so much salt in it. If you use chorizo, add it right away with your potatoes, and use a half amount of butter. Chorizo will release an oil when you cook it down, so it will mingle with the butter nicely and you won’t end up with a greasy mess. (hint: use your toast to help mop up that lovely oil on your plate! ;) )

Mediterranean hash:

Add some greens in there! I like using spinach to get juuuuust to the part where its wilting, but kale works here too. Use garbanzo beans (chickpeas), olives, maybe some dill or za’atar seasoning (you can find this blend in the spice aisle of your grocery store. It’s a blend of sumac, oregano, thyme, and sometimes marjoram. If you can, give it a whiff at the store. It’s a very lovely smell.) Tomatoes would go well in here too. Top with feta cheese!

If you make something else and love it, share it with me! I’d love to hear about what you came up with! Also thank you very much for letting me share these with you. Happy brunching!

-Snacks

#foodies!#how to #breakfast hash #snacks' guide to food

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continent-of-wild-endeavor · 5 years ago

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Garden Log 8/4/20

Weeds, mostly grass, are getting a little out of control, but it’s producing!

The herb section is good and useful. Basil, oregano, thyme in useful quantities. Dill all went to seed, but it’ll drop those seeds and regrow. Tarragon failed to thrive - not dead, but it must not like the soil or climate or something. I finally added the sage and extra basil seedlings, and an egg carton full of Thai basil a friend gave me recently.

Also added the eggplant and Malabar spinach the other day, just before the rains, in the third bed/second raised bed, at the far end. We’ll see if they do anything.

That bed has been producing me delicious spring onions for months, ready to harvest as needed at any stage. The green tops are dying back now, so I need to get the remaining bulbs out while I can still find them. Also a very nice crop of carrots in there! Not super long, but sturdy, and straight. I should see about planting a fall crop. Chard getting along, making leaves, sure to get even better once it starts to cool off.

The tomatoes don’t look like much in here, but they’re producing plenty. Some hornworm damage, though I pull them off for the chickens when I see them, and one of the Cherokee Purples wilted and died for some reason (at least we got 4 good big tomatoes off of it first). I’m still pruning periodically to keep air circulation up, and harvesting some every day. Yesterday I picked every single one that was even beginning to turn (30+) because we’re getting a hurricane and all the rain (2″ already) would make them split before they could ripen out there. The counter is covered in ripening tomatoes, because I ran out of windowsills.

They do need more frequent stakes, and maybe also twine that won’t stretch so much. But they’re doing all right!

The beans’ll get their own post.

#garden log #vegetable garden #vegetable gardening #tomatoes #chard #herbs #herb garden #herb gardening #dill #tarragon #basil #oregano #thyme #thai basil #malabar spinach #carrots #garden2020

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finding-strong · 5 years ago

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Shout out to my bacon and veg scramble this morning, which was so delicious that I forgot to take a photo before scarfing it down.

Ingredients:

- 2 slices of bacon

- 1 clove of garlic, diced

- 1/2 of 1 homegrown Aristotle pepper (#proudpeppermom) OR 1/4 of 1 regular bell pepper, diced

- 1 green onion, sliced

- 2 baby bella mushrooms, roughly chopped

- a handful of spinach

- 1/2 of 1 small avocado, sliced to your liking

- a handful of cherry tomatoes, halved

- 2 eggs, whisked

- salt and pepper to taste

1. Start with the bacon in a clean pan. Not adding oil may be intuitive, but just in case: don’t put oil. Cook them to your liking! I like mine pretty crispy, which took about 6-ish minutes.

2. Once the bacon is done, add the garlic and bell pepper to the pan. Let them cook for about 3 minutes, stirring occasionally.

3. Add the green onion and mushrooms to the pan. Cook until the mushrooms are a tiny bit crisp, about 5 minutes. Meanwhile, crack two eggs into a bowl and whisk. I like whisking some salt and pepper into my eggs!

4. Scoot the veggies to one side and pour the eggs into the pan. Do not disturb for about 1 minute. Then, use a spatula to scramble the eggs in the pan. Once they start to solidify, mix them together with the veggies.

5. Add the spinach and stir until it’s slightly wilted, about 30 seconds.

6. Once it’s plated, top with your bacon (chopped up), avocado, and tomatoes.

Note: it would be super tasty with cilantro or some other fresh herb on top! If you’re doing keto, you could whisk some grass-fed heavy cream into your eggs and top with some parmesan. This recipe IS keto friendly, but if you’re going to cut out a veg, maybe leave the tomatoes out.

Hooray for clean eating ✨💪

#whole30 #keto #clean eating #healthy recipe #healthspiration #healthblr #fitblr #fitness #weight loss #weight management #whole30 recipe #health #fitspo

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rewind-on-purpose · 6 years ago

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I eat a lot of salad, and a friend asked me how I do it when salad is so bland. I gave her the what-the-heck-are-you-talking-about single raised eyebrow look and said, “you must not be doing it right”.

Here is how I salad:

Chop up kale, cabbage, spinach, and romaine lettuce (basically a variety of greens), and fill the bowl. Add your favorite veggies and proteins, and be generous. Above I have diced carrots, onions, chives, olives, lunch meat, hard-boiled eggs, celery, and avocado. Yesterday I added black beans and the day before that some leftover trout instead of the turkey. Top with sunflower seeds, pumpkin seeds, sliced almonds, garlic powder, black pepper, or whatever other seasonings and crunchy bits that you like, and of course your favorite dressing.

My point here is that salad isn’t just iceberg lettuce and cherry tomatoes drowning in vinaigrette. It can be delicious, crunchy, and filling.

Oh, and a tip: if you want to eat salad often, chop up all your ingredients ahead of time and keep them in individual containers in the fridge (because some things, like tomatoes, can wilt your greens), that way you just pull out your ingredients and toss them in your bowl; salad in 5 minutes.

#recipes #recipies #recipe ideas #simple life #simple living #homemade #from scratch #how-to #DIY #information #skills #healthy eating #food #salad #delicious

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chibisquirt · 6 years ago

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whenas-in-silks replied to your post: Soup-related mysteries

Chibi I want you to know that I love you and that I am confident this love will survive the revelation that you PUT LETTUCE IN YOUR SOUP oh my god I’m

Important and completely relevant information: it was fancy ramen!

See, what I did was, I fried up a couple pieces of bacon. Then I took the bacon out and used the same pan to sautee red onion, carrot, celery, and about half a jalepeno because I am a wimpy white woman who cannot handle spice. I cooked the ramen in a separate pan, added a touch of soy sauce, sri racha, sesame oil, and a fair bit of rice wine vinegar. Nuked a couple of eggs poaching-style, tossed those in too.

Then you assemble. Lettuce and cilantro on the bottom of your container (make it a big one, this makes like four cups of soup); noodles; eggs; pour the broth and veggies over all of that; and then I put the bacon and some pickled beets on top, all fancy like. Green onion and sesame seeds would also have been good garnishes if I had not been too impatient.

The lettuce doesn’t really get cooked, because you take everything off the heat before it encounters the lettuce. But it does wilt. It still has some texture to it, but not crazy. You can also do this with spinach, arugula, spring mix, etc., but I used red leaf lettuce. I’ve tried it with romaine, too-- that does fine, but it stays a lot crunchier. So, it’s good if you want that cronch. (Which I frequently do.)

If I hadn’t used lettuce, it woulda been cabbage, and I’d have cooked it with the veggies.

#whenas-in-silks #I am deeply grateful you commented on this #I was so dearly hoping someone would #<3 <3 <3

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nadiashealthykitchen · 4 years ago

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Vegan Cavolo Nero Sausage Rolls

*This post is sponsored by Discover Great Veg*

A plant-based version of a British classic made with added veggie goodness and a bit of heat to make it even more warming and comforting!

This one is for all the sausages roll fans out there looking for a quick and easy plant-based sausage roll recipe. A yummy flaky crust with a chilli sausage cavolo nero filling – great for a speedy weekday dinner or a weekend treat. Also one to make for picnics now that the weather is warming up!

I’m teaming up again with Discover Great Veg to provide you with inspiration on new and exciting ways to Go Green and include spinach, kale, and cavolo nero in your daily diet. The aim to create healthier recipes that anyone can make using easy to find ingredients, with green leafy veg at the core.

Spinach, kale and cavolo nero are must-have ingredients for summer dishes, due to their great taste, versatility and nutrition benefits! Today I’m using cavolo nero as an easy way to add veg in a traditional favourite.

Cavolo nero is a type of kale that you can find in most major supermarkets (its sometimes sold as black kale), but some people still haven’t tried it or don’t know how to use it in recipes. That’s why today I’m showing you a really easy way to include it in a delicious and quick recipe. It’s packed with goodness and tastes great too.

Here’s a little more information about cavolo nero and its benefits:

Not only delicious, cavolo nero is also nutritious. It is a good source of vitamins A and C, which help the immune system to function normally, lutein which can help with eye health, and vitamin K which plays a role in maintaining normal bones. A source of fibre and calcium, it also contains manganese, copper and iron.

Whilst it can be used in exactly the same way as its cousin kale, cavolo nero has a rich and delicious taste all of its own that complements a host of dishes – from pasta and risotto, to soups and more.

To find out more tasty ways and reasons to ‘Go Green’ this summer, visit discovergreatveg.co.uk

I hope you enjoy this recipe and keep an eye out for my recipe using kale coming soon! Also, if you missed my spinach patties served with a chilli lemon spaghetti, you can get the recipe here.

Vegan Cavolo Nero Sausage Rolls

Makes – 8

Ingredients

1 tbsp olive oil 2 garlic cloves, crushed 1/4 onion, chopped 100g cavolo nero, central ribs removed and chopped finely 2 tbsp lemon juice 2 tbsp tomato puree 5 tbsp water 1 ½ tsp paprika ½ tsp chilli powder 5 vegan sausages, cooked according to pack instructions Salt & pepper 375g ready rolled puff pastry

Method

Preheat your oven to 200C/180C fan. Heat the olive oil in a pan and cook the onions for 5 minutes. Add the garlic, cavolo nero, lemon juice, water, tomato puree and spices and cook for a few minutes until the cavolo nero is wilted. Break up the sausages into the pan and season with salt & pepper. Mash everything up using a potato masher until everything is well combined and heated through. Allow to cool before moving onto the next step. Roll out the puff pastry sheet and cut into 2 even rectangles. Spoon the filling along one long edge of pastry strip. Brush the other long edge with dairy-free milk or egg wash. Roll up to enclose filling and form rolls. Cut each roll diagonally into 4 pieces. Place on a greased baking tray and brush the top with more dairy-free milk/egg wash. Sprinkle some sesame seeds on top and bake for 20-25 minutes until golden brown. Leave to cool a little and enjoy!

Vegan Cavolo Nero Sausage Rolls was originally published on Nadia's Healthy Kitchen

#cleaneating

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asfeedin · 5 years ago

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Turn Vegetable Greens and Herb Scraps Into Flavorful Pestos

[Photograph: Vicky Wasik]

In my old, pre-coronavirus life, I aspired not to waste food, but I’ll admit, I wasted a fair amount anyway. I may have intended to use up the rest of that ginger, or those herbs leftover from that recipe I made a few nights ago, or the bag of limes I was sure I needed for daiquiris that I ended up being too tired to actually make. I may have had noble intentions, but life often got in the way and eventually I’d have to toss my shriveled scraps in the compost.

Today is different. Almost overnight, quarantine living has forced me to become a more efficient home cook. It’s also made it easier to be efficient—I’m home and I’m cooking every meal so I have every opportunity to make the most of what I’ve bought.

As I’ve detailed before, one of the main strategies I’m leaning on at home is what I’m calling “component cooking.” I’m not really following too many fully fleshed-out recipes, but instead am building components: blanched or roasted or pickled vegetables; poached or roasted meats; cooked beans; and condiments aplenty. Then I’m mixing and matching them in as many ways as I can dream up, which keeps meals varied and interesting.

One very easy component we can all make with ingredients we probably have in our fridges are herb sauces in the style of pesto or chimichurri. They’re endlessly variable and versatile.

Fennel-frond pesto. [Photograph: Daniel Gritzer]

Here’s an example: This fennel frond “pesto” I made using the tops of four bulbs of fennel I’d bought. The bulbs themselves ended up in a rich bean stew. The fronds went back in the fridge. In my old life I would have found them there a week later, wilted and yellowing. But in this new existence I actually managed to do something with them before they went bad.

I picked the fronds and got about a quart’s worth. Then I added some garlic cloves, some lemon juice and zest, a dollop of Dijon mustard, and a number of anchovies that almost bordered on being obscene. I topped everything off with a big glug of olive oil and blended it until I had more than two cups of sauce. Was it “pesto”? No, not really, but it had that kind of vibe.

It was bright and herbaceous and salty, and it was great spooned over the fennel and bean stew I made. It also made a really good pasta sauce, and was delicious swirled into fresh ricotta cheese as a snack. It was even better as a dressing for a salad of roasted carrots, fresh parsley, and sliced red onions. I didn’t start out with a plan for how to use it, but it’s been easy to find ways. It would’ve been killer tossed with a plain bowl of beans, but I’m all out now, so I’ll have to try that with whatever herbal concoction and pot of beans I whip up next time.

For one dinner, I tossed sliced roasted carrots, parsley, and red onions with my fennel-frond pesto, then mounded them on top of a potato cake with thinly sliced roasted lamb. This wasn’t a recipe, it was just a creative way to combine components I’d whipped up. [Photograph: Daniel Gritzer]

Here are a few tips for making your own herb sauces with whatever you have on hand, whether during quarantine or any other time.

How to Invent Your Own “Pesto” Sauce

Not every green herb sauce is pesto, but you get the point. [Photograph: Vicky Wasik]

“Pesto” is in quotes here because not every herb purée is a pesto, just like not every soup is chicken noodle. But as a shorthand, it’s probably the most widely understood way to talk about puréed, oil-based herb sauces.

Be Open to “Herbal” Possibilities

[Photograph: Vicky Wasik]

When it comes to choosing herbs to turn into pesto, of course there are the obvious options like basil, parsley, and cilantro, but don’t stop there. Chives, scallions, tarragon, and mint would all be great additions, as are fennel fronds and even carrot tops.

You can lean on softer herbs more fully without worry, like parsley or basil or fennel fronds. Others may be a little too assertive to be the only vegetal component. Woodsy herbs like oregano and sage could be tasty in moderation, but they might come across too aggressively on their own. Ditto for oniony scallions and chives. It of course depends how you use it, but it’s often smart to cut very bold herbs and vegetables with more mild ones. Parsley, spinach, and even kale are all good picks for diluting a more pungent herb’s flavor.

Alternatively, you could go all in on the bolder greens, but then be sure add less of the sauce to your food, or cut it another way (see eggs and nuts below).

One more trick that might come in handy is softening and taming the raw flavor of the greens or herbs by quickly blanching them in boiling water before shocking them in ice water and then puréeing (it even works for basil). You can blanch and blend most any herb or vegetable, but it’s especially useful for tougher, fibrous ones like kale that can seem gritty when processed raw.

Go Nuts (Or Don’t)

Mortar and pestle not required. [Photograph: Vicky Wasik]

True Genovese pesto wouldn’t be pesto without pine nuts, and while you certainly don’t need nuts for a flavorful herb sauce, they’re an ingredient worth considering for their fatty richness and thickening abilities.

If you do add nuts, there’s no need to limit yourself to pine nuts. Pistachios, almonds, cashews, walnuts, pecans, and more can work well. One thing to remember is that roasted nuts tend to be drier and may not blend up quite as smoothly as plump raw ones do.

Cheese Ain’t a Bad Idea

[Photograph: Vicky Wasik]

Once again, classic Genovese pesto serves as a template and its inclusion of finely grated hard cheeses like Pecorino and Parmigiano-Reggiano is another option worth considering. Cheeses add yet more richness and fattiness, but they also add complexity and their own form of tang, thanks to their lactic acid content.

Must you add cheese? No. But you probably won’t regret it either. If you do, it’s better to stick to harder grating cheese like Parm, though you may be able to purée in a soft and spreadable cheese like chèvre with good results. Just skip the semi-soft ones like cheddar and the soft-rind ones like brie.

Don’t Sleep on Eggs

Pesto, pesto, pesto. I know, enough with the pesto. So let’s look at another Italian classic: salsa verde from the Northwestern region of Piedmont. It’s a parsley-based sauce that’s served with many things, including bollito misto, a feast of boiled meats.

There’s a lot that’s great about salsa verde, from its salty and herbal capers to briny, funky anchovies. But perhaps coolest of all is the hard-boiled egg that often gets blended in. Sure, it gives the sauce a subtle eggy quality, but it’s not obvious and I’d wager most blind tasters wouldn’t pick it out. What it really does is help thicken and emulsify the sauce for creamier results.

Punch Up the Flavor

[Photograph: Vicky Wasik]

There’s no way to list all the ingredients one might decide to add to a sauce like this, so I’ll just rattle off a bunch off the top of my head. I’m sure you can think of more.

Citrus juice and zest (in particular, lemons and limes)

Capers and caper berries

Olives

Anchovies and tuna, or even a splash of fish sauce

Spices (black pepper, coriander seed, cumin, fennel, etc.)

Garlic and other alliums like shallots

Mustard

Chili peppers (fresh, dried, pastes, or pickled)

Some fresh or roasted tomatoes or bell peppers or rehydrated dried peppers (see romesco and pesto alla Trapanese for ideas)

Ginger

Watch Out for Acid

Acid in the form of lemon juice or vinegar can brighten up a bright green oil-based sauce. I added lemon juice in the fennel frond pesto I made. Do watch out, though, because heavier doses of acidic ingredients can turn bright green vegetables a duller army-green color, and you may lose some of that vibrant, fresh green flavor too.

Speaking of Oil

Olive oil is the real star in these sauces, its grassy green flavor pairing perfectly with whatever herbs and vegetables you’re using in your sauce. But if you don’t have olive oil, a fresh neutral oil (read: don’t use that old sticky bottle you’ve been slowly drawing down for months) like canola, grape seed, or vegetable oil can all work. They won’t add much flavor of their own to the sauce, but if you add enough other flavorful ingredients, that’s just fine.

Get Creative

Sicilian Trapanese pesto has tomatoes mashed in. It’s still a type of pesto! [Photograph: Vicky Wasik]

Don’t be afraid to experiment. Have an eggplant you don’t know what to do with? Maybe roast it, scoop out the flesh, and mash that into your pureed herb sauce as well. It will be a totally different creation, but… why not?

Wondering if some green tomatillos might find a home in your sauce? Well it works in Mexico, so there’s a decent chance you’ll come up with something good.

Point is, take the time to look through your fridge and pantry, think about what you have and what it might taste like as part of your sauce. Really try to imagine the flavors and textures and how they might go together. You have better instincts than you may suspect, so take the risk. You may stumble on a genius idea.

It’s Okay to Use a Blender

I have a history of blathering on and on about the wonders of the mortar and pestle, and I believe it as much today as I always have. But I’m also a very pragmatic cook, and it’s important to remember that we’re not always trying to create the absolute best-possible thing. Often all we really need is something tasty that we can use to make our meals more pleasurable while using up ingredients that might otherwise go to waste. If using a blender is the difference between you actually doing it and just thinking about it, please plug that sucker in and blend away.

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Tags: Flavorful, Greens, Herb, Pestos, Scraps, Turn, vegetable

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raychleadele · 4 years ago

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I have, for a few weeks now, become interested in the idea of foraging. I love plants, and I love food, and the idea of reconnecting with wild, native food sources is really intriguing to me at the moment. And today I took my first baby step into putting that interest into action.

I discovered that I have a large patch of lambsquarter growing in my backyard. What was, until a couple days ago, some unidentified weed growing wild behind my house, suddenly is something I now see as a big crop of free food! So this morning I took the leap and cooked some of it.

I heated up some bacon fat, cooked up some onions and garlic, and added a big handful of the lambsquarter. It was so fun to watch it transform from this pale, dusty green to a deep vibrant color as it cooked. Seasoned with salt and pepper, of course.

I paired my cooked greens with a runny egg and sourdough toast topped with rhubarb jam for breakfast this morning. (Both the bread and the jam are my own creations too, by the way.)

Lambsquarter is sometimes referred to as wild spinach, and it seems to be a good name for it. When cooked, the flavor is very similar, though it’s a bit less tender and didn’t wilt as much as spinach does. It keeps a bit more bite than spinach, which I found quite pleasant. The leaves have a hydrophobic coating which I feel has transferred to my teeth a little after having eaten it - my mouth feels a little bit like the way tannins in wine do, just a little dry. It’s not unpleasant, but it was a surprising and unexpected sensation.

All in all, lambsquarter gets a big thumbs up from me! I’d be happy to incorporate it into other cooking applications in the future. And there’s still tons of it in my yard, so I’ll have plenty of opportunities to do it.

In the meantime I’m keeping an eye on a few other plants in my yard that I know are edible. It’s a bit late in the season for dandelions, though I’ve identified a small handful that are about to bloom again, and I’m hoping to snatch them up as soon as they’ve opened so I can fry the blossoms. I also have a lot of wood sorrel that took over an otherwise abandoned flower pot in the front yard. I’ve munched on it before and it’s delicious, but I’m thinking about grabbing a lot of it to add to a salad. I think it might be good with some fresh peas. I’ve also got roses growing out front, and when the season is right I want to try to do something with the rose hips, and I’ve identified several places nearby where sumac grows so I’m planning to harvest some berries when the weather starts getting cold.

But today was my first real venture into cooking with foraged plants, and I’d call it a success! This hobby is new to me and perhaps a bit weird to others, but I’m excited by it and hope I can expand my knowledge bit by bit and continue to experiment in the kitchen.

#personal #food #foraging #lambsquarter

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guideseeder67-blog · 6 years ago

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extra-billowy dutch baby pancake

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs and Extra-Flaky Pie Crust.]

Sometimes “newer, betters” emerge because the original recipe wasn’t as good as it could be. But most of them — like this — come from real life. Like, when you’re really tired on a Saturday morning and you look at a recipe that you swore by at some time in your life when nobody dragged you out of bed at 7am on a Saturday [and then, instead of handing you a cup of coffee for your troubles, as you’d once daydreamed they’d be trained to do by now, demanded pancakes] and say “WHUT.” A blender? No, I am definitely not getting the blender out right now. Wait, why am I turning on the stove and the oven? Do I really need this much butter? Why are there lumps in the batter? Why isn’t this as puffy as I thought it would be? Can I go back to bed yet? I mean, just for a random example that’s definitely not going down in my kitchen as we speak.

In the early days of this site, I told you about what my mom’s 1970s blender recipe insert called German Pancakes, confusing many German friends and readers, who had never heard of them. We better know these as Dutch babies — equally confusing, and said to have been coined by a corruption of the German deutsch — or David Eyre’s Pancakes, but they’re closer to popovers or Yorkshire puddings than anything else in batter. Because dramatic, rumpled crepe-like pancakes will always be more exciting than undramatic, unrumpled crepes, I’ve made a lot of versions over the years: buckwheat, cherry-almond and chocolate on the site; gingerbread (in The Smitten Kitchen Cookbook) and a parmesan dutch baby with creamed mushrooms (in Smitten Kitchen Every Day). It was when I was working on the chocolate Dutch baby that took a closer look at dutch baby formulas I’d been using and found through trial but mostly error one that I preferred.

I found that an eggier batter led to a more billowy pancake. I found a little less flour and milk also increased rumples. I found that by adding the flour first, a lumpy batter was fully avoidable. I also realized that a lot of what makes a Dutch baby “work” — i.e. have a dramatic and Instagram-worthy finish — making sure you have the right amount of batter for you pan and, often, cooking it a minute or two further than merely cooked through. An extra couple minutes helps the shape of the waves set, and provides a nice crispy edge underneath.

On sleepy Saturday mornings, I did away with the blender and sometimes even the whisk, the stove, and even the requirement of an ovenproof skillet. I also realized that you don’t even need to choose a sweet vs. savory angle (read: break up any arguments from children who didn’t agree on flavors) before you bake the pancake. You can shower it with anything you choose after it exits the oven — sugar, lemon, fruit, or chocolate for sweet tooths; cheese, herbs, sauteed vegetables, and/or ham or bacon for savory cravings. You could make it right now; believe me, I already am.

Previously

One year ago: Melting Potatoes Two years ago: Easiest French Fries and Peanut Butter Swirled Brownies Three years ago: Nolita-Style Avocado Toast and Chocolate Peanut Butter Tart Four years ago: Black-Bottom Oatmeal Pie and Potatoes with Soft Eggs and Bacon Vinaigrette Five years ago: Double-Chocolate Banana Bread and Sizzling Chicken Fajitas Six years ago: Coconut Bread and Chocolate-Hazelnut Macaroon Torte Seven years ago: Carrot Cake Pancakes Eight years ago: Oat and Maple Syrup Scones Nine years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza Ten years ago: Pita Bread, Layer Cake Tips + The Biggest Birthday Cake, Yet and Caramelized Onion and Goat Cheese Cornbread Eleven years ago: Hazelnut Brown Butter Cake, Chard and White Bean Stew, Pasta with Cauliflower, Walnuts, and Feta Twelve years ago: Skillet Irish Soda Bread and Lighter-Than-Air Chocolate Cake

And for the other side of the world: Six Months Ago: Breakfast Burritos 1.5 Years Ago: Pizza Beans 2.5 Years Ago: Piri Piri Chicken and Chocolate Pavlova 3.5 Years Ago: Oat and Wheat Sandwich Bread 4.5 Years Ago: Herbed Tomato and Roasted Garlic Tart and Cauliflower Slaw

Extra-Billowy Dutch Baby Pancake

Servings: 2 to 4

Time: 30 minutes

Source: Smitten Kitchen

The two key things to keep in mind when aiming for Peak Billows in your puffy oven pancake are 1. Baking it long enough that the center sets too, getting a chance to slightly rumple, although it may not always. This usually involves setting the timer for the suggested time and checking back every 1 to 2 minutes after until it’s just right. 2. Having the right size pan for the batter yield. If there’s too little, the pancake will not have the same dramatic heights. The yield here is intended for one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes, or even a 9×13-inch pan. If you pan is smaller, simply scale the recipe down. For the 2-quart oval casserole dish shown up top, I used 3/4 of this batter, i.e. 3 eggs, 6 tablespoons each flour and milk. Finally, I know people often balk at the amount of butter, and this uses less than some recipes, but it’s essential that there’s enough in the pan that the pancake can slide around and rumple over it; if there’s any even slight sticking, it will not.

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce

1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. But, you can also choose your own adventure when it comes out.

When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter inside and roll it around so it goes up the sides, too. If using one large dish, two-ish tablespoons is often sufficient; it’s best to use three tablespoons between two dishes, however.

Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. I finish sweet pancakes with lemon juice and a good coating of powdered sugar, and savory pancakes with grated cheese, vegetables and/or ham or bacon, and fresh herbs. Eat immediately; these pancakes are best hot from the oven.

Source: https://smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/

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ctrl-salt-delete · 6 years ago

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what i made today - kuku sabzi

(recipe from salt fat acid heat, pg 306)

big fan of eggs and enjoy fritattas on the like three occasions i've had the chance to eat one, so decided that this would be a good and quick dish to try out

substitutions: recipe in the book calls for green chard and a lot of dill leaves, and the grocery store near my house only carries red chard and ridiculous, tiny containers of dill, and i wasn't spending ten friggin dollars on dill--instead, i used about a pound of spinach (for about 66% of the original recipe) and a bunch of green onion that was already in my fridge

all in all came out delicious, esp eaten with some coconut creme yogurt i already had. was also tasty with some thai pepper jelly i had laying around, but maybe that's just cause i love eating pepper jelly on anything

ingredients:

- 1lb spinach

-1 large leek

-extra virgin olive oil (i've been partial to terra delyssa lately, it's the only one i can find in my store with a "pressed on" date)

- salt

- 4 tblsp unsalted butter

- a bundle of cilantro, finely chopped (book calls for 4 cups, but i used not nearly that much)

- bundle of green onions, finely chopped

- 6 large eggs

instructions:

preheat oven to 350. remove the root and top inch from the leek, then cut it into four lengthwise. cut the four pieces into strips 1/4 in. long, then wash vigorously, remove water, and set aside. heat a 10-12 in. cast iron pan over medium heat, then add olive oil to coat bottom. dump (washed!!) spinach leaves in with a generous pinch of salt, cooking and stirring occasionally until they wilt (took me around 8? mins). set aside wilted spinach to cool.

return the pan to the stove over medium heat, and add 2 tblsp butter. when the butter starts to foam, add the sliced leeks with a pinch of salt. cook until tender and translucent--took me a smidge over 15 mins with the cover on.

while that's going, squeeze your spinach leaves dry and chop them coarsely, then add them to the cilantro and green onion in a large bowl. (you can also chop your cilantro and green onion at this point if you're overeager like me and forgot to do it in advance.)

when your leeks are cooked, add them to the same bowl, let the whole thing cool, then mix them up, salting just a bit more than tastes necessary.

add six eggs (maybe more, maybe less--for me it was six) so that the egg just holds the veggies together. at this point, you can cook a small amount of your mixture to test if it's salted enough, and also to stave off your ravenous hunger.

wash your cast iron, then return it to the stove over medium-high heat. when it heats up, add 2 tablespoons butter and a little more than a tablespoon of olive oil, mixing them together until the butter is nice and foamy before adding the egg-veg mixture.

for the first couple minutes, make sure to pull the egg-veg mixture away from the edges of the pan with a flexible spatula to ensure even cooking, then bump the heat down a little and let it cook for about ten minutes. so long as oil is bubbling up around the sides you're cooking it hot enough, but be sure to rotate the pan every now and then so it cooks evenly.

when it's no longer runny, plop the whole pan into the oven for another eight to ten minutes, so that the middle is *just* set. flip over onto a flat pan, wait to cool, then enjoy!

#cooking #eggs #recipes

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ketoguideforweightloss-blog · 6 years ago

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Breakfast guide for weight loss

Another recent study found that high-protein breakfast eaters have better control over glucose and insulin levels, which can keep cravings in check and may lower your risk of developing diabetes. Mike Roussell, Ph.D., a Men’s Health nutrition advisor, suggests downing about 30 grams of protein at breakfast from foods such as eggs, Greek yogurt, or a smoothie.

These meals will help get you there.

1. Egg and Tomato Breakfast Sandwich with Herb Mayo If your first human interaction of the day is with a fast food drive-thru intercom, you're off to a bad start. Eat this sandwich, which comes from the Men's Health cookbook A Man, A Pan, A Plan, instead. You'll avoid the grease trap, fill up on fiber, and even sneak in some vegetables before noon. Go, you. More weightloss tips : http://www.weightlossandketodiet.com

What You'll Need:

1 Tbsp mayo 1 Tbsp chopped fresh herbs (basil, rosemary, oregano, and/or thyme) 1 Tbsp butter 1 whole-wheat English muffin, split 1 large egg 1 slice large tomato, 1/2-inch thick

How to Make It:

1. In a small bowl, mixthe mayo and herbs. Set aside. In a large nonstick pan over medium heat, melt half the butter. Add the 2 halves of the English muffin, cut side down. Toast until golden brown, 2 to 4 minutes. Transfer the muffin to a plate and spread the mayo on 1 muffin half.

2. In the same pan, add the remaining butter and swirl to coat. Add the egg and the tomato on separate sides of the pan. Season the tomato with salt and pepper. Cook the egg to your liking, about 1 minute per side for over easy, 2 minutes for over hard. Flip the tomato when you flip the egg. On the muffin with the mayo, add the tomato and egg. Close the sandwich. Chow. Feeds 1.

Nutrition per serving: 412 calories, 13 g protein, 28 g carbohydrates (5 g fiber), 29 g fat

2. Almond, Blueberry, Cinnamon Skillet Granola

Let's call granola what it really is: glorified breakfast cereal. That said, a bowl of Frosted Flake doesn't have nuts, fruit, and flaxseeds, like this A Man, A Pan, A Plan recipe does. Sorry, Tony. Serve this with a heaping heaping of Greek yogurt to hit your protein goals. I Am In Ketosis But Not Losing Weight: A Look On What’s Keeping You Off The Weight Loss Track http://www.weightlossandketodiet.com/i-am-in-ketosis-but-not-losing-weight-a-look-on-whats-keeping-you-off-the-weight-loss-track/

What You'll Need:

2 Tbsp butter 2 Tbsp honey 2 Tbsp flaxseeds 2 Tbsp dried blueberries 1 cup old-fashioned oats 1/4 cup sliced almonds 1/2 tsp ground cinnamon

How to Make It:

1. In a large non-stick pan over medium heat,melt the butter. Stir in the honey and mix well. Add the flaxseeds and blueberries and cook, stirring frequently, until aromatic, 2 to 3 minutes. Add the oats, almonds, and cinnamon and cook, stirring continuously, until the almonds are golden brown and the mixture is slightly sticky, another 2 to 3 minutes.

2. Spread the granola on a sheet of aluminum foil and allow to cool. Store in a lidded container or serve with plain or vanilla Greek yogurt. Feeds 4.

Nutrition per serving (without yogurt): 214 calories, 5 g protein, 27 g carbohydrates (4 g fiber), 10 g fat

3. Lemon Blueberry Banana Pancakes

A good pancake must be equally heart and fluffy. That's where ricotta, the stabilizer of the milk product world, steps in. Its creamy curds buff up the batt, preventing the dreaded feeble flapjack syndrome. Love this recipe? Guess what? It's from A Man, A Pan, A Plan too. (Last product plug, promise.)

What You'll Need:

1 cup ricotta 2 Tbsp sugar 3 eggs, whites and yolks separated Zest from 1 lemon 2 Tbsp melted butter, plus more for brushing 7 Tbsp flour 1 cup blueberries, lightly mashed 1 banana, sliced Maple syrup, for serving (optional) Ketogenic Diet Weight Loss Plan http://www.weightlossandketodiet.com/ketogenic-diet-weight-loss-plan/

How to Make It:

1. In a large bowl, mixthe ricotta, sugar, egg yolks, and lemon zest. Gradually whisk in the 2 Tbsp of melted butter, followed by the flour. Mix till well combined.

2. In a medium bowl, whisk the egg whites until all the bubbles are gone. Add the egg whites and blueberries to the large bowl and mix well.

3. Brush a large nonstick pan with butter and heat over medium. Working in batches, add heaping spoonfuls of the batter to the pan. Cook until golden brown, 2 minutes per side. Serve immediately, topped with banana slices and syrup, if desired. Makes 10 to 14 smallish pancakes. Feeds 4.

Nutrition per serving: 360 calories, 14 g protein, 31 g carbohydrates (2 g fiber), 21 g fat

4. Beet Fritters with Smoked Salmon

Congratulations, you've just found the best dang brunch recipe on this list. It's also the messiest, due the work you'll have to do on the beets. Like, your sink will look like Patrick Bateman stopped by for a visit. Apologies for the not-so-appetizing image. Just keep your guests out of the kitchen.

What You'll Need:

3 large beets, washed, and shredded with the coarse side of a grater 1 egg 4 tsp cornstarch, plus additional 1/4 cup canola oil 1/4 cup sour cream 4 oz smoked salmon 2 Tbsp chopped dill 1/4 small red onion, minced 1 Tbsp capers 1/2 lemon, cut into 4 wedges

How to Make It:

1. Using paper towels,wring as much moisture from the beets as possible. In a large bowl, combine the beets, egg, and the cornstarch. Toss well, adding more cornstarch 1/2 tsp at a time until the mixture is only slightly moist. 2. In a large nonstick pan over medium, heat the oil. When the oil shimmers, add a small pile of the shredded beets and press down with a spatula until the fritter is palm-size. Season with a small pinch of salt and pepper and cook till crisp on the bottom, 1 to 2 minutes. Flip and repeat. Work in batches until all of the beets are gone. Transfer to a plate lined with paper towels to drain. 3. Transfer the fritters to plates and top with sour cream, salmon, dill, red onion, and capers. Serve with lemon wedges. Feeds 2. Nutrition per serving: 619 calories, 41 g protein, 20 g carbohydrates (4 g fiber), 42 g fat 5. Migas Do you like breakfast? Do you like nachos? Then welcome these breakfast nachos in your morning. They're crunchy. They're eggy. They're cheesy. And they're great for using up the tortilla chip shake left at the bottom of the bag.

What You'll Need:

1 Tbsp canola oil 1/4 medium white onion, chopped (About 1/2 cup) 1 cup lightly crushed tortilla chips 3 large eggs 2 Tbsp shredded cheese (pepper jack or Cheddar) 1/2 avocado, cubed Leaves from 2 or 3 cilantro stems

Hot sauce, to taste

How to Make It:

1. In a large nonstickpan, heat the canola oil over medium. Add the onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add the chips and heat until fragrant, about 2 minutes. Then crack in the eggs, lower the heat to medium low, and cook, stirring constantly, until the eggs set, 1 to 2 minutes.

2. Transfer the migas to a large plate and top with cheese, avocado, cilantro, and hot sauce. Feeds 1.

Nutrition per serving: 659 calories, 25 protein, 28 g carbohydrates (7 g fiber), 50 g fat

6. Porcini Mushroom and Goat Cheese Omelet

Leisurely mornings beg for something grander than scrambled eggs and squeeze-bottle ketchup. This recipe uses meaty mushrooms, creamy goat cheese, and freshly chopped herbs to elevate the eggs. Oh, you fancy now. Keto Cabbage Recipes: No Guilt Eating http://www.weightlossandketodiet.com/keto-cabbage-recipes-no-guilt-eating/

What You'll Need:

2 Tbsp dried porcini mushrooms 3 large eggs 1 Tbsp butter 1 oz goat cheese, crumbled 1 Tbsp chopped parsley, for serving

How to Make It:

1. In a medium bowl, cover the mushrooms with water and allow them to soak until rehydrated, at least 30 minutes. Rinse the mushrooms well and chop. Strain the mushroom liquid through a coffee filter and into a small bowl. Set aside.

2. In a medium bowl, beat the eggs vigorously with 1 tsp of the reserved mushroom liquid, along with a pinch each of salt and pepper.

3. In a large nonstick pan, melt the butter over medium-low. Add the eggs and cook, undisturbed, until set, 3 to 4 minutes.

4. Starting one-third of the way in, make a line using all the mushrooms and goat cheese. Using a spatula, fold the edge of the eggs over the mushrooms and cheese. Then carry the pan to the serving plate and use the spatula to gently guide the omelet to the plate, continuing to roll the omelet so that it sits in a tubelike shape on the plate. Top with the parsley. Feeds 1.

Nutrition per serving: 485 calories, 31 g protein, 10 g carbohydrates (3 g fiber), 35 g fat

7. Supergreens Anytime Frittata

Dark, leafy greens are the X-Men of nutrition. Their superpowers include helping you feel full for longer, fighting deadly diseases, and even battling high blood pressure. Use this eggy, cheesy breakfast bake as the ideal delivery vessel. Wolverine loves this recipe.

What You'll Need:

1 dozen eggs 1 Tbsp olive oil 2 cups roughly chopped broccoli 2 cups roughly chopped kale 2 cups spinach 1/2 cup freshly grated Parmesan

Paprika, to taste

How to Make It:

1. Preheat your oven to 350°F. In a medium bowl, beat the eggs with 2 big pinches of salt and pepper. Set aside. 2. In a large, oven-safe, nonstick pan, heat the olive oil. Add the broccoli, kale, and spinach. Cook, stirring occasionally, until wilted, about 5 minutes. 3. Adjust the heat to low and add the eggs. Swirl the pan so that the eggs sit in an even layer. Cook until the edges of the eggs begin to set, 1 to 2 minutes. Top with the cheese and slide the pan into the oven. Bake until the eggs set completely and the cheese melts, about 10 minutes. 4. Using an oven mitt, remove the pan from the oven. Allow the frittata to cool for 5 minutes before transferring to a cutting board and slicing. Feeds 4. Nutrition per serving: 317 calories, 25 g protein, 7 g carbohydrates (2 g fiber), 21 g fat 8. Huevos Rancheros with Black Bean–Avocado Salsa People tend to wig out about huevos when they're on a restaurant menu. Deservedly so, because they're a-maz-ing. Except that it's not that hard to wig out over them while sitting at your dining room table either. Take 10 minutes to cook this. Eat. Rave. Consider opening your own restaurant.

What You'll Need:

1/2 cup canned black beans, rinsed and drained 1/2 avocado, cubed 1/4 small red onion, minced Juice from 1/4 lime 1 Tbsp chopped cilantro 1 Tbsp canola oil 2 small (6-inch) flour tortillas 2 eggs

How to Make It:

1. In a medium bowl, mix the black beans, avocado, onion, lime juice, and cilantro. Season to taste with salt and pepper. 2. In a small nonstick pan, heat the canola oil over medium. When the oil shimmers, add the tortillas stacked atop one another. Cook until the top tortilla puffs, 15 to 30 seconds. Using tongs, flip the stack and then flip the top tortilla. Repeat 4 more times until all sides of the tortillas are cooked. Transfer the tortillas to a serving plate. 3. Adjust the pan’s heat to medium-low. Carefully crack in the eggs, cover the pan with a lid, and cook until the whites are firm, 2 to 4 minutes. Slide the eggs onto the tortillas and top with the salsa. Eat with a fork and knife. Feeds 1. Nutrition per serving: 671 calories, 26 g protein, 60 g carbohydrates (13 g fiber), 39 g fat

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santaprofit5-blog · 6 years ago

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extra-billowy dutch baby pancake

Previously

Extra-Billowy Dutch Baby Pancake

Servings: 2 to 4

Time: 30 minutes

Source: Smitten Kitchen

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce

1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

Source: https://smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/

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recipes-for-dinner-easy · 6 years ago

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Classic Italian Wedding Soup

New Post has been published on https://recipesfordinnereasy.site/2019/04/13/classic-italian-wedding-soup/

Classic Italian Wedding Soup

Italian Wedding Soup is warm and comforting and filled with tender chicken meatballs, carrots, spinach, and acici de pepe. This classic Italian soup will become and instant family favorite!

We love a good warm bowl of soup at our house. This soup is full of flavor, comfort and all blended together for perfection! This is a light and tasty soup that leaves you filling full. Bite after bite of this soup leaves you wanting another bowlful warmed up. You will love this simple comfort soup that will give you all the feel goods you need. You also need to try this Slow Cooker Chicken Tortellini Soup, Pasta e Fagioli Soup, or this Panera Broccoli Cheese Soup.

Italian Wedding Soup

One thing we absolutely love is traveling to new cities and trying out different foods. We recently went to a new Italian restaurant as a family and the waitress told me all about this Italian Wedding Soup and that it was her favorite. I can’t believe that I had never heard of Italian Wedding Soup before. It honestly became one of my favorite soups with the first bite. There is so much to love about this delicious soup. My favorite part was the chicken meatballs that were hidden throughout and the tiny acini de pepe pasta inside. As soon as I had it I knew that the recipe needed to make a debut on the blog. This soup is actually really simple! It comes together within 30 minutes and has so much delicious flavor. You are going to LOVE it!

What is Italian Wedding Soup made of?

Meatballs, usually chicken and chicken sausage

Spinach or Kale

Carrots

Celery

Chicken Based Broth

Acini de Pepe

What is Acini de Pepe pasta?

The name in Italian means “seeds of pepper.” They are known as a symbol for fertility and that is why they are used in Italian Wedding Soup. They are also sometimes referred to as Pastina, (Italian for “tiny dough”) but some pasta makers distinguish pastina as smaller than acini di pepe.

How do you make Italian Wedding Soup?

To make the meatballs: In a medium sized mixing bowl, add the ground chicken, chicken sausage, egg, Italian seasoning and salt and pepper. Stir until combined. Roll into one inch meatballs making about 25-30.

In a large pot add the olive oil, onion, carrots, celery and garlic. Cook for 2-3 minutes or until tender. Add in the chicken stock, pasta and meatballs and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes until meatballs are cooked through and pasta is tender. Stir in spinach and allow to wilt. Season with salt and pepper and top with freshly grated parmesan cheese.

Can you freeze Italian Wedding Soup?

Yes! This is a great soup that can be frozen either into individual sizes or family sizes to reheat on those days you just need something warm and comforting. The best way to freeze this soup is with a ziplock bag, plastic or glass Tupperware, or using a food saver machine. It is best to let the soup cool before adding it to the freezer container. You will add your soup into an airtight container that is mentioned above leaving a few inches from the top to seal the container if using ziplock or food savor containers. After letting the air out and closing it tight, lay the soup on its side for best storing in the freezer. This makes it stackable for easy storage. To reheat this soup, it is best to either thaw it by storing it in the refrigerator over night. When ready to reheat you will warm the soup back up on the stove or in the microwave before serving.

Want More Soup Recipes? Here you go!

Green Chile Enchilada Soup

Easy Cheesy Taco Soup

Creamy Turkey Wild Rice Soup

Slow Cooker Potato Leek Soup

Italian Wedding Soup

5 from 2 votes

Prep Time 9 minutes

Cook Time 20 minutes

Total Time 29 minutes

Author Alyssa Rivers

Print Review

Italian Wedding Soup is warm and comforting and filled with tender chicken meatballs, carrots, spinach, and acici de pepe. This classic Italian soup will become and instant family favorite!

Course Main Course

Cuisine Italian

Ingredients

For the meatballs:

8 ounce ground chicken

8 ounce ground chicken sausage casings removed

1/4 cup bread crumbs

1 egg

1 Tablespoon Italian Seasoning

salt and pepper

For the soup:

1 Tablespoon olive oil

1/4 cup chopped onion

3 large carrots chopped

2 stalks celery chopped

3 cloves garlic

10 cups chicken stock

1/2 cup uncooked acini di pepe pasta orzo will also work

4 cups spinach chopped

1/2 cup parmesan

Instructions

To make the meatballs: In a medium sized mixing bowl, add the ground chicken, chicken sausage, bread crumbs, egg, Italian seasoning and salt and pepper. Stir until combined. Roll into one inch meatballs making about 25-30.

Content retrieved from: https://therecipecritic.com/italian-wedding-soup/.

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plants-rule · 6 years ago

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My first, 5-minute “Get Healthy” Simple Step:

Get Your Greens

Green vegetables are a no-brainer when it comes to healthy eating. They are low in calories but high in nutrition. They are packed with cancer-fighting antioxidants, satisfying fiber, healthy Omega-3 fats, calcium, and even plant-based protein. They also offer a wider variety of flavor, texture, and tons of cooking options. Eat them raw in a salad, wilt some spinach in your soup, steam some broccoli for your stir-fry, drink a green smoothie as an on-the-go breakfast. Stew some collards, roast some Brussels, braise some chard…you get the idea. Bottom line: Keep it simple.

Here’s my Ultimate Chef’s guide to Greens – how they taste, what to do with them, and why you need more.

The Taste

Greens run the gamut of flavor and texture. Chefs often need to distinguish between the tender sweetness of “leafy” greens vs. the crunchy bite of “stalky” cruciferous greens. In the raw lettuce world, you have salad greens like Romaine, Red Leaf, Boston Bibb, baby Spinach, and Arugula. In the cooked world, you’ll taste the stalky greens like Broccoli and Brussels Sprouts. Watercress, turnip greens, and mustard greens all pack a peppery, spicy bite. While cabbage, collards, and chard get meltingly sweet after hours of stewing.

Almost as important as the type of green you like is how you choose to cook it. Raw lettuce is the easiest way to enjoy greens, while roasting requires a little more TLC. Below, I’ve laid out a guide to help you choose the best cooking technique for your preferred greens, cooking skill level, and food-adventurous experience. Not all of us are ready to dive into a bowl of raw kale. That’s why bags of pre-washed baby spinach exist.

Baby Rapini

Sweet Napa cabbge

Broccoli at Austin Farmer’s Market

How to Cook the Ultimate Greens:

There are no hard-and-fast rules on cooking greens. Some people love a raw kale salad while others can only tolerate steamed sweet baby spinach. My experience as a chef has taught me a few key lessons on basic cooking techniques for greens:

Roasting

Skill Level: Intermediate – Advanced Taste Level: Nervous Seedling

I have long-embraced this minimalist approach, often eating the same things for months.

It grew out of my work as a chef.

As I cook, I taste everything I make at least once. A typical day in the kitchen might mean tasting 50 different foods. At the end of that, my mind and taste buds need a rest.

I have a steady rotation of about five dishes – a hearty soup, a salad, an Asian stir-fry, something Mexican, and a potato bowl. I can eat the same Instapot Hearty Winter Vegetable Bean Soup and 7 Minute Southwestern Stuffed Sweet Potato for months. Going grocery shopping is quick and easy – I might get three or four fun new things to try, like a salsa, golden kiwis, fingerling potatoes, or a loaf of sprouted bread – but the bulk of my shopping is the routine list I get each week.

Use on: Brussels Sprouts, Broccoli, and other “stalky” cruciferous greens. The roasting brings out natural sweetness and maintains crunchy texture. Perfect for kids, picky eaters, and those newer to a plant-based diet

How to do it: Trim veggies and cut into bite-sized pieces. Place in a roasting dish, add enough water just to cover the bottom of the dish, and roast at 425. Roast for 20-25 minutes, stirring every 7-8 minutes to ensure even browning. Season with salt and pepper and serve.

Chef’s Tips for Ultimate Flavor: Rather than just salt and pepper, season with chili powder for some smoky heat, nutritional yeast for cheesy flavor, or toasted sesame seeds for a nutty crunch

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Steaming

Skill Level: Beginner – Intermediate Taste Level: Curious Seedling – Confident Brussel Sprout

Use on: Brussels Sprouts, Broccoli, Kale, Spinach, Cabbage

How to do it: Trim veggies and cut into bite-sized pieces. Place a steamer basket in a large pot and add about 1-2 inches of water to the bottom of the pot. You don’t want the water to come to the level of the steamer basket. Place the greens in the steamer basket. Cover the pot and heat on High, until the water is at a rolling boil. Cook until the vegetables are tender, but still have a little crunch. Remove from the pot, season with salt and pepper, and serve immediately.

Chef’s Tips for Ultimate Flavor: As with roasting, season with chili powder for some smoky heat, nutritional yeast for cheesy flavor, or toasted sesame seeds for a nutty crunch. You can also squeeze on fresh lemon for a bright citrus flavor. Steaming isn’t my preferred cooking technique for bringing out big, bold flavors. However, when steamed greens are then immediately “shocked” in an ice-water bath, their bright green color and crisp texture gets locked in. This makes this my preferred technique for greens used in cold salads or weekend prep for future stir-fry and pasta dishes.

Use in stri-fry, pasta, or Buddha bowls

Steam-Sauté

Also Called: Oil-Free Sauté or Fat-Free Sauté

Skill Level: Beginner – Intermediate Taste Level: Curious Seedling – Confident Brussel Sprout

Use on: Leafy greens, like Spinach, Arugula, Kale, Swiss Chard, and Collards

How to do it: Thoroughly wash greens and remove any tough, fibrous stems. You’ll want to completely strip and ditch tough kale stems, which baby spinach takes no work as the stems are tender enough to eat. Add 2-4 tablespoons of water to a large, wide pan. You’ll want enough to cover the bottom of the pan. Heat the pan over high, until the water starts simmering. Add the washed greens and use tongs to continuously move the greens around. Sauté literally means “to jump” so you’ll want to keep your greens constantly “jumping” around the pan. Cook just 2-3 minutes, until the greens are wilted. Use the tongs to remove the greens from the pan, leaving any excess liquid in the pan. Season with salt and pepper and serve

Chef’s Tips for Ultimate Flavor: You can infuse the sauté water with many flavors. Try adding a couple of cloves of garlic, a teaspoon of grated ginger, a dash of red chili flake, or a spoonful of miso paste. Simmer for about 1-2 minutes, until the liquid is aromatic, before adding the greens to the pan. If your pan gets dry, simply add a little more water and pick up where you left off.

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Stewing or Braising

Skill Level: Intermediate – Advanced Taste Level: Adventurous Kale Aficionado

Use on: Hearty leafy greens like Cabbage, Chard, and Collards

How to do it: Remove any inedible parts of the greens (like the core of cabbage). Separate the tender leaves from the tougher, fibrous stalk. You can simply strip the leaves off chard and collards. Roughly chop the stalk and leaves into bite-sized pieces. Heat a wide pan over medium heat and add the chopped pieces of stalk. Saute (stirring constantly), 3-5 minutes, until slightly browned and soft. Add about ½ cup of water, the chopped leaves, and turn the heat up to high. Bring to a boil, partially cover the pan, and reduce to a simmer. Simmer at least until the leaves are tender (at least 5 minutes), but for up to 30 minutes. If you’ve got big chunks of cabbage, you can braise for an hour or more. Stewed collards can go for hours, low and slow, on the back burner. Season with salt and pepper to serve.

To make the Ultimate: Just as with a steam-sauté, you can infuse the braising liquid with all sorts of flavor. I love adding a smoked chipotle pepper to stewed collards for a smoky-spicy heat, similar to the ham hock that is traditionally used. Again, whole garlic cloves add deep flavor, as do bay leaves, diced carrot and chopped onion. In technical cooking terms, braising involves both the browning and the stewing. Stewing is the “throw it all in the pot” version, skipping the browning. Stewing is great for Slow Cookers.

Chef’s Tip: Cabbage cooks for hours in a Slow Cooker, until it gets meltingly tender, bringing out its natural sweetness in my Slow Cooker Cabbage Bean Soup

Thinly Chop, Raw

Also Called: Chiffonade, Shredded, or Sliced

Skill Level: Beginner Taste Level: Adventurous Kale Aficionado

Use on: Salad Lettuces (Spinach, Arugula, Romaine, Green Leaf, Boston Bibb) as well as Brussels Sprouts, Broccoli, and Kale

How to do it: Trim vegetables, removing any inedible pieces like the woody end of broccoli stalks and the bottom tips of Brussels Sprouts. You can either use a sharp knife to thinly chop leafy greens (like kale and Romaine), or you can use the slicer on a Food Processor to thinly shave Brussels and Broccoli. Mash with avocado, top with your favorite veggies, splash on some Balsamic vinegar, and you’re ready to go.

To make the Ultimate: A little bit of acid helps break down the tough cells of dark greens for a more tender texture. A little bit of fattiness (like from avocado or tahini) can help balance the bitter flavor of raw greens. For a simple raw kale salad, simply add a splash of lemon juice and some diced avocado. Massage thoroughly with the greens and let sit for a few minutes before enjoying.

Walnuts and Apples work double-duty in the salad and dressing for this healthy, plant-based, oil-free, vegan Kale Waldorf recipe

Low-Calorie, High-Nutrient Density, Loaded with Antioxidants, Calcium, Fiber, and Protein

Some truths about greens:

Low-Calorie Truth:

An entire bag of spinach is usually only about 45 calories. It would take 2 bags of spinach to equal the 90 calories in just one egg. The spinach has fiber, protein, healthy Omega-3 fats, water, and antioxidants, all with minimal calories. This is a good reason to start the day with a spinach smoothie rather than an egg sandwich.

Nutrient-Density and Antioxidant Truths:

Green vegetables are a great source of micronutrients. The contain folate for healthy skin, carotenoids (lutein and zeaxanthin) for healthy vision, calcium for healthy bones, and Omega-3 healthy fats. They have repeatedly been linked to stopping the mutation and growth of cancer cells.

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Collard Greens

Chef’s Tip: Use steamed Collard Leaves instead of tortilla or flatbread for a healthy, low-calorie, gluten-free way to Get Your Greens

Southern Collard Dolmades with Smoky Sweet Potato Puree – Healthy, Plant-Based, Oil-Free, Gluten-Free Vegan Recipe

Protein Truth:

I love when someone from a blog like “Breaking Muscle” touts the benefits of broccoli. Older assumptions suggested that the key to muscle-building was pounds of raw meat and a dozen eggs for breakfast, but, in truth, modern nutrition science has found incredible power in these greens. If you got all 1600 of your daily calories from Romaine lettuce, you’d get about 113g of protein for the day. That’s almost 3 times the recommended amount (40g/day) for women and more than double (50g/day) for men.

Fiber Truth:

1 cup of cooked broccoli has about 20% of your daily fiber needs (6 g) while 1 cup of Brussels has about 16% (4g). Fiber helps keep you satisfied and lets your body naturally detox itself, making every tummy a little happier.

Calcium Truth:

Dark Greens are loaded with calcium that your body is ready to absorb. The one exception to this is spinach, which likes to hold on to its calcium, making it harder for your body to absorb.

1 cup of cooked collards has about 250 mg of Calcium. 1 cup of raw Arugula has about 125g. The World Health Organization recommends 500 mg/day, and the UK recommends 700 mg/day. US recommendations are often higher (somewhere in the 700 – 1200 mg/day), but this is based on a very short, outdated study of post-menopausal women.

Bottom line: If you eat a big green salad at lunch (with 2 cups of arugula) and cook a cup of chard into stew at dinner, you’re good to go. Bonus points for steamed broccoli on the salad, a green smoothie for breakfast, or a side of roasted Brussels Sprouts at dinner.

Get Your Greens Recipes:

Hungry Yet?

Here are some healthy, plant-based recipes to inspire you to Get Your Greens

Easy Oil-Free Garlic Greens

Garlic Greens with Red Chili Flake – Kale, Chard, Spinach Oil-Free Plant-Based, Gluten-Free, Italian, Easy, Vegan Recipe

Super Green Gluten-Free Quinoa Sliders

Super Green Quinoa Vegetable Sliders – Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Veggie Burger Recipe

Smoky Broccoli Quinoa Sunflower Crunch

Smoky Broccoli Quinoa Crunch – Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan Salad Recipe

Slow Cooker Cabbage Bean Soup

Slow Cooker Cabbage Bean Soup – Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Protein Easy Recipe

Peppery Southern Grits with Sweet Heat Tomato Jam and Caramelized Chard

Peppery Southern Grits, Tomato Jam and Braised Greens – Healthy, Plant-Based, Oil-Free, Gluten-Free, Comfort Food, Vegan Recipe

Spinach Basil “Get your Greens” Hummus

Spinach Basil Hummus – Healthy, Plant-Based, Vegan, Oil-Free, Gluten-Free, Nut-Free, Get Your Greens Easy Recipe

Italian Winter Minestrone Soup

Italian Winter Hearty Minestrone Soup – Healthy, Whole Grain, Plant-Based, Oil-Free, Vegan Recipe

References and More Reading:

Jeff Tarady in Breaking Muscle Magazine: 7 Simple Ways To Get More Greens In Your Diet: https://breakingmuscle.com/fuel/7-simple-ways-to-get-more-greens-in-your-diet

Physician’s Committee for Responsible Medicine: Calcium and Strong Bones: http://www.pcrm.org/health/health-topics/calcium-and-strong-bones

Harvard Healthy Publications: How Much Calcium Do You Really Need? http://www.health.harvard.edu/staying-healthy/how-much-calcium-do-you-really-nee

Step One: Get Your Greens, An Easy Change towards a Healthy, Plant-Based Life My first, 5-minute “Get Healthy” Simple Step: Get Your Greens Green vegetables are a no-brainer when it comes to healthy eating. 2,328 more words

#advice #arugula #broccoli #chard #collards #diet #easy #greens #how to cook #kale #simple #spinach #weight loss

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vincentpennington · 6 years ago

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Easy Paleo Meatloaf

This super easy and tasty paleo meatloaf is nut-free, Whole30-friendly, and packed with meat and veggies for a simple all-in-one weeknight meal. Our family loves this ground beef meatloaf so much that I normally bake two at a time so I have an extra one to eat for leftovers!

My goal was to develop a paleo meatloaf recipe that’s crazy-simple and economical to throw together using staples from my fridge and freezer—and I’m thrilled with the results! The kids love this meatloaf recipe and don’t even notice that half of it is made out of vegetables. I think it’s because they’re too busy fighting over the crispy bacon on top!

COOKING TIPS, SUBSTITUTIONS, AND SUGGESTIONS

Cauliflower rice to the rescue!

Traditionally, breadcrumbs are added to meatloaf as a filler to stretch out the meat and to make the texture less dense. Many paleo meatloaf recipes call for almond flour in place of breadcrumbs, but I wanted to use a nut-free filler to improve the consistency. While leafing through an old cookbook, I found a meatloaf recipe that recommended using leftover rice as a filler and that’s what inspired me to use riced cauliflower in this recipe. It works great, and the kids don’t even notice the extra vegetables!

I’ve done some experimentation, and found that fresh riced cauliflower works better than frozen because less liquid is released after the meatloaf is cooked. If you do use frozen riced cauliflower, be prepared for a little more residual liquid in the pan.

Can you use fresh spinach?

Yes, but it’s easier to thaw two 10-ounce packs of frozen spinach! I always have frozen spinach or kale in my freezer because I’m too lazy to wash or chop the greens. If you plan on making meatloaf later in the week, just throw the packs of frozen greens in the fridge to thaw the night before.

If you are substituting fresh spinach, use 2 pounds of it because the greens will cook down dramatically. After rinsing and draining the spinach, toss it in a hot skillet and cook it in only the water clinging to the leaves. Once the spinach has wilted, remove it from the pan and finely chop it up. Cool the chopped spinach to room temperature before adding it to the meatloaf.

Do other ground meats work in this recipe?

You can definitely use another ground meat—just make sure it’s not super lean. I’ve also made this meatloaf with a combination of ground pork and beef, and the results are delicious!

What are good side dishes to serve with this meatloaf?

Simple vegetable dishes are the best thing to serve with this meatloaf. I like accompanying it with a green salad, broiled asparagus (you can cook them in the oven while the meatloaf is resting), or a yummy vegetable soup (like Carrot Cardamom Soup).

Serves 6

Ingredients:

2 teaspoons extra virgin olive oil, ghee, or avocado oil to grease the loaf pan

20 ounces frozen chopped spinach or 16 ounces frozen curly kale, defrosted

1 pound ground beef 15-20% fat

1 cup riced cauliflower (fresh works better than frozen)

1 cup finely chopped onions or shallots

3 minced garlic cloves

1½ teaspoons Magic Mushroom Powder or Diamond Crystal brand kosher salt

2 large eggs, whisked

3 bacon slices

1 cup marinara sauce (optional)

Equipment:

Chef’s knife

Cutting board

Measuring spoons

Silicone brush

Loaf pan

Clean kitchen towel or cheesecloth

Large bowl

Small bowl

Measuring cups

Meat thermometer

Method:

Heat the oven to 350°F with the rack in the middle. Use a brush or paper towel to grease the interior of a 9- x 5-inch loaf pan with olive oil or your fat of choice.

Wrap the thawed spinach or kale in a clean kitchen towel or cheesecloth and squeeze out the excess liquid…

…and place the dried greens in a large bowl. (Discard the reserved green liquid or add it to a soup.)

Add the beef, onions, cauliflower, garlic, Magic Mushroom Powder (or Diamond Crystal kosher salt)…

…and whisked eggs to the spinach.

Use your hands to gently mix the meatloaf mixture to combine everything.

Transfer the meat and veggie mixture into the greased loaf pan and flatten the top with your hands. Cover the top with the three slices of bacon.

Pop the meatloaf in the oven and bake for 50 minutes or until cooked through. The meatloaf should come away from the sides of the pan and the internal temperature should be at least 160°F.

Then, turn on the broiler and cook the meatloaf for 5 to 10 minutes or until the bacon is crispy on top.

Take the meatloaf out of the oven and rest it for 10 minutes.

Slice and serve with warm marinara sauce, if desired. Happy eating!

Oh, and before I forget: two final questions and answers on what to do with the leftovers!

How do you save any leftovers?

I keep leftover meatloaf in the fridge for up to 4 days or tightly sealed in the freezer for up to 4 months. Pro tip: double the recipe and make two loaves at a time because it’ll take the same amount of time to cook twice the food!

How do you reheat the leftovers?

Slice up the meatloaf into ½-inch slices and pan fry them in some fat over medium heat until browned on both sides. I actually like these toasty meatloaf slices better than the ones fresh from the oven!

Want more inspiration from my past January Whole30s? Check out my Day 23 posts from 2018!

2018 Whole30 Day 23: Char Siu and Hiyashi Chuka

A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

PRINTER-FRIENDLY RECIPE CARD

Easy Meatloaf (Nut-free, Whole30)

Prep 10 mins

Cook 1 hour

Inactive 10 mins

Total 1 hour, 20 mins

Author Michelle Tam

Yield 6 servings

This easy and tasty paleo meatloaf is packed with ground beef and veggies for a simple all-in-one Whole30 family-friendly weeknight meal!

Ingredients

2 teaspoons extra virgin olive oil, ghee, or avocado oil to grease the loaf pan

20 ounces frozen chopped spinach or 16 ounces frozen curly kale, defrosted

1 pound ground beef 15-20% fat

1 cup riced cauliflower (fresh works better than frozen)

1 cup finely chopped onions or shallots

3 minced garlic cloves

1½ teaspoons Magic Mushroom Powder or Diamond Crystal brand kosher salt

2 large eggs, whisked

3 bacon slices

1 cup marinara sauce (optional)

Instructions

Heat the oven to 350°F with the rack in the middle. Use a brush or paper towel to grease the interior of a 9- x 5-inch loaf pan with olive oil or your fat of choice.

Wrap the thawed spinach or kale in a clean kitchen towel or cheesecloth and squeeze out the excess liquid and place the dried greens in a large bowl. (Discard the reserved green liquid or add it to a soup.)

Add the beef, onions, cauliflower, garlic, Magic Mushroom Powder (or Diamond Crystal kosher salt), and whisked eggs to the spinach.

Use your hands to gently mix the meatloaf mixture to combine everything.

Transfer the meat and veggie mixture into the greased loaf pan and pat flat with your hands. Place the three slices of bacon on top.

Pop the meatloaf in the oven and bake for 50 minutes or until cooked through. The meatloaf should come away from the sides of the pan and the internal temperature should be at least 160°F.

Turn on the broiler and cook the meatloaf for 5 to 10 minutes or until the bacon is crispy on top.

Take the meatloaf out of the oven and rest it for 10 minutes.

Slice and serve with warm marinara sauce, if desired. Happy eating!

Notes

Pro tip: double the recipe and make two loaves at a time because it’ll take the same amount of time to cook twice the food!

Courses Dinner

Cuisine Meatloaf, Paleo, Whole30, Nut-free, Keto, Low Carb, Primal

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