Tag Archives: eggs

Oven Fried Green Tomatoes

17 Aug

Another classic Southern dish right hereeeeee! We’ve replaced the bread crumbs with almond flour (no big surprise there) and it gives a nice cornmeal-like crunch to the tomatoes. When you coat things to fry, you dredge in flour, then in egg, then breadcrumbs. Well, I’m only using “breadcrumbs” (a.k.a. almond flour). So I did a little experimenting,  I almond flour-d, egg-d, then almond flour-d on some tomatoes and I egg-d, almond flour-d others–couldn’t tell a difference. We served this with a crab salad. It wasn’t bad, but it isn’t what we call, “post worthy.” For those interested: 2 cans of crab claw meat mixed with mayo, whole grain mustard, horseradish, lemon juice, capers and celery. I am really not interested in forking out $20/lb for fresh crab, so I was messing around with the canned stuff–it’s just a little off. Anyone got any good recipes they use with canned crab?

Oven Fried Green Tomatoes

Ingredients

  • 4 green tomatoes, sliced thinly, about 1/4 inch
  • 1 1/4 c almond flour
  • 1 t onion powder
  • 1/2 t garlic powder
  • 1/4 t cayenne pepper
  • 2 eggs
  • 1/3 c water
  • olive oil
  • s&p

Method

Put your oven on broil and place the rack on the second shelf from the top. You want to cook the tomatoes through while simultaneously browning the coating without burning. Too close and you will certainly burn the tomatoes (take a look at the ones on the back of the plate). I used 2 baking sheets for all the tomatoes, but you could use one, and do a switch-a-roo so you only have to clean one pan. Lightly drizzle the baking sheets with olive oil.

Get out two soup bowls (I was going to say cereal bowl, but thought better of it). Mix the eggs and water in one and the almond flour and seasonings in the other. Place the tomato slices in the egg then in the almond flour. Place the tomatoes in a single layer on the baking sheet and drizzle the tops with a bit of olive oil.

Broil for about 6 minutes on one side, then flip and brown the other side, about another 6 minutes. Sprinkle with a bit of salt right when they come out of the oven. Serve hot.

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Hash Browns

22 Jul

I roasted a spaghetti squash one night, with no actual plan to include it in a meal–I had just neglected it for a few weeks, and started to feel like I was going to waste it if I didn’t hurry up and do something with it. I pulled out the “threads” and WHAM! I had an epiphany of sorts. I thought the “threads” looked a bit like shredded potatoes. These hash browns don’t have the same texture as a traditional potato hash. The squash “threads” will caramelize and stay slightly crunchy, so you get a very similar effect. This isn’t really a quick meal, but it’s definitely a cheap one with lots of variation possibilities. I served this particular hash brown with an over easy fried egg.

Hash Browns

Ingredients

1 spaghetti squash

1 yellow onion, finely diced

2 T rosemary, finely chopped

Olive Oil

S&P

Method

Get your oven to 450ºF. Line a baking sheet with foil. Split the spaghetti squash in 1/2. Use a fork to remove all the seeds. Like I’ve said before, don’t be too anal about getting out all the gunk, you won’t even notice it once the squash has roasted. Lightly drizzle some olive oil inside the cavity of the squash and lay it face down onto the baking sheet. Roast for approx. 20 minutes, flip the squash over and roast for another 15 minutes. I decided to roast the squash at a ridiculously high temperature so it wouldn’t take as long and I wanted to see some caramelization on the squash. You’ll know it’s done when you take a fork to the squash and it “threads” very easily. Remove from the oven and let cool so you can handle it.

While the squash is roasting, heat some olive oil over medium heat and add the diced onion. You don’t want to hear a sizzle when you add the onion. Turn the heat down if this happens. We don’t want burned onions! Let the onions cook until they’re translucent and slightly golden. Add the rosemary and some S&P.

Once the squash is cooled. “Thread” it and add to a large bowl. Add the onions and mix around to roughly incorporate.

Turn the burner up to medium high heat and add more oil to your saute pan, if you need it. Take a spoon (or my favorite tool, your hands) and patty up some of the squash mixture. Saute it until it’s carmelized and golden brown, about 10 minutes on each side. Repeat until all the squash is gone.

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Huevos Rancheros

1 Jul

More sausage! Brandon was supposed to make dinner tonight and well, I kind of took over. He wanted breakfast for dinner and I’m totally in to that, don’t get me wrong. Problem is, we’re going out of town, out of the country actually, for the next 5 days and I had some stuff I wanted to use up in the fridge.  So we melded our ‘wants’ and came up with this beauty.

Huevos Rancheros

Ingredients

  • 1 lb. link sausage*
  • 6 eggs
  • 1 green onion, chopped
  • 1 avocado, chopped
  • Salsa**

Method

For the sausage, use a knife to split the link 3/4 of the way through and use your fingers to split it flat. Cook the sausages in a saute pan, that’s on medium high heat, with the casing side down. Why? Because the casing needs to render out otherwise the sausage will curl up,  won’t crisp up and will taste oddly chewy.

While the sausage is browning, whisk together the eggs with a bit of salt. Remember, the salt helps keep the eggs tender. After the sausage is done, scramble the eggs in the sausage renderings, however you like–runny, slightly runny, hard and rubbery.

To serve, lay a few sausage links down on your plate, top with eggs, spoon with salsa and then sprinkle the green onions and avocado on top.

*We used plain, breakfast sausage, simply because that’s all I had in the freezer. Crumbled sausage or Chorizo would be fab-u-lous here too. I’d be interested to hear how a smoked sausage, like Andouille would be.

**We used a chipotle salsa and it was magical. If I had green salsa, that would have been on there too!

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Peach Frangipane Muffins

23 Jun

Don’t be intimidated by the foreign-ness of the name; frangipane (fran•japan) is a classic French almond pastry filling, most commonly found inside croissants and tarts. I’ve cut the sugar and switched coconut oil for butter. It’s very simple to make and incredibly versatile. These muffins are so easy to make, that the hardest part of this recipe is slicing and chopping some peaches. I left one muffin without the peach topping and it was delicious too, so either way, you’re golden!

Ingredients

  • 1 1/2 c almonds, raw and unsalted
  • 2 eggs
  • 3 oz coconut oil, melted
  • 1/4 c sugar
  • 4 peaches, skin removed, chopped small

Method

Preheat the oven to 350ºF. Put the rack you’re going to bake on in the center of the oven.

In your food processor, combine all ingredients, except the peaches. Blend the ingredients until they make a smooth-ish paste. Ta-Da…you’ve just made frangipane. Use a spoon to evenly portion the frangipane into a muffin tin. This should make 12, almost perfectly.

Top each muffin with peaches and bake for 30 minutes. Put the oven on broil to get the tops of the muffins nice and golden. If your peaches are a little blah (as mine were), you can add a pinch of sugar to the top of each muffin so the peaches will make a little bit of juice.

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Shepards Pie

10 Jun

Take away the cream, butter, sour cream and potatoes. There’s no longer a need for any of that stuff. Brown meat and saute some veggies until soft, caramelize cauliflower, mix it with egg and broil until bubbly, brown. Easy, only two pans to clean and it tastes good too, imagine that.

Ingredients

  • 1 lb. ground beef, chicken, turkey, pork…almost any ground protein will work
  • 1/2 onion, diced
  • 2 cloves garlic, finely chopped
  • 2 carrots, chopped
  • 4 oz. mushrooms, sliced
  • 3 T each FRESH rosemary, sage and thyme (herbs are the flavor maker and must NOT be omitted)
  • 1/4 c + 1/4 c chicken stock
  • 1/2 head cauliflower, finely chopped
  • 2 T oil
  • 1 egg
  • S&P, Chili flakes

Method

Preheat your oven to 400ºF.

In a deep-sided, oven safe saute pan add the ground beef and saute on medium heat until browned. Add the onions, garlic, carrots and mushrooms and cook until softened. Add 1/4 c chicken stock and use a spatula to pick up any brown bits on the bottom  of the pan. Turn the heat off and toss in the chopped herbs along with some salt and pepper.

For the cauliflower, melt the oil over medium-high heat in another saute pan. Let the cauliflower caramelize (you want to see brown, don’t stop until that point!) use a spatula to turn it in the pan every once in awhile. Add some salt and chili flakes. Turn the heat off once the cauliflower is done.

In a small bowl, use a fork to whisk together the egg and 1/4 c chicken stock. Add the mixture to the cauliflower and working quickly, use a spatula to make sure it’s well combined. Immediately add it to the top of the meat mixture and press into an even layer with your spatula.

Bake in the oven, on the middle rack, for 10 minutes, then turn the oven on broil and cook for another 10 minutes. Once the “pie” has come out of the oven, let it rest a few minutes before serving.

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Bacon and Eggs To Go

6 May

We didn’t get home until 10 p.m. the other night so this recipe was inspired, once again, by my lack of time mixed with feelings of hunger. I have to say, we do make a menu every week and do go shopping for the necessary ingredients. This recipe, however was not on the menu, but because I had some Canadian bacon in the freezer and I ALWAYS keep eggs, I was able to whip up a good, solid meal in less than 15 minutes.

Ingredients

  • 1 package Canadian bacon
  • Equal amount of eggs

Method

Preheat your oven to 350°F.

In a muffin pan, place a piece of Canadian bacon into each hole. Press it down and crack an egg into each piece of bacon. Cook in oven for approximately:

  • Runny Yolk – 8 minutes
  • Semi-Soft Yolk- 10 minutes
  • Hard, Crumbly Egg -14 minutes

Pop the egg “cups” out of the pan once they’re cool enough to handle. Whatever you don’t eat goes straight into the fridge for a snack or another meal!

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Pork Fried Rice

15 Apr

A buddy of ours at our CrossFit box asked us if we had a Paleo style Fried Rice recipe. We had never tried, so we immediately set to work. The rice is replaced with cauliflower we pulverized in the food processor. This recipe messes up a few more dishes than I like to clean, but it was completely worth it…and it made 4 giant servings, hello leftovers! Feel free to add peas, carrots, zukes, whatever you’ve got–clean out that fridge!

Pork Fried Rice

Ingredients

  • 1 lb. ground pork
  • 4 oz. mushrooms, sliced
  • 1 shallot or 2 cloves of garlic
  • 2 inch long piece of ginger
  • 4 green onions, sliced
  • 2T + 2T wheat free soy sauce
  • 1T + 1T  chili garlic sauce
  • 1 head of cauliflower
  • 2 eggs

Method

In a saute pan add the pork and break it up into pieces with your spatula. Let me school you real quick in extracting flavor from ground meat–let it cook until it’s brown. That means, don’t stop cooking it until you physically see a brown crust on it, just like if you were searing a steak or chicken.

While the pork is browning, chop the cauliflower head into chunks and throw into your food processor. Pulverize until it’s turned into crumbles, this shouldn’t take but about 2 minutes. Remove the cauliflower and reserve in a bowl. Since the bowl of the processor is already dirty, you might as well let it do some more work for you and pulverize the ginger and shallots.

Once the pork is brown, brown, brown add the mushrooms, 1/2 the green onions, 2 T soy sauce, 1T garlic chili sauce, and the shallots and ginger. Let it come together and simmer for about 5 minutes. Remove the mixture from the pan and put into your serving dish.

Add the cauliflower to the saute pan. What you’re trying to do is cook the cauliflower crumbles. Keep your eye on it and stir it around every minute or so. It should be finished in about 8 minutes. Taste it to make sure it’s soft and doesn’t have an over cauliflower-y taste. Add 2 more T of soy sauce and 1 more T of chili garlic sauce. Place the cauliflower into the serving bowl.

In a small bowl, crack 2 eggs and whisk together with a fork. Add the eggs to the saute pan and constantly stir so the eggs scramble into small pieces. They should finish cooking in about 2 minutes. Add the eggs to the serving dish.

Add the other 1/2 of the green onions, toss everything around to coat and serve immediately.

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Bacon, Roasted Red Pepper, Onion Frittata

12 Feb

Rubbery, over cooked, leathery eggs are not tasty eats. There are 2 secrets to a great frittata.

1. Use a dish that’s wide enough! The smaller the diameter of the dish, the longer the eggs take to cook–hence the leathery-ness and browning. Notice in the pic that the eggs come about half way up the dish.

You’ll never guess #2.

2. Acid. Vinegar, lemon juice, salt, etc. Acids actually tenderize the proteins in the eggs, so the end result is lighter and creamier…and NO, you don’t taste the acid in the finished eggs.

Ingredients

  • 6 eggs
  • 3 strips of bacon, crumbled
  • 2 green onions, chopped
  • 3 basil leaves, chopped
  • 1/2 roasted red pepper, chopped
  • 1/4 t vinegar or lemon juice

Method

Grease an oven safe baking dish (a pie or tart pan works great here) and turn the oven to 350F.

In a bowl whisk together all the ingredients and pour them into the greased baking dish. Bake for approx. 20 minutes–or when you gently agitate the dish, the center doesn’t jiggle.

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