Monday, April 22, 2019

WHOLE30 ZUCCHINI FRITTATA


~ Frugal Farm Wife

1 T. oil
1/2 onion, chopped
1/2 lb. bulk sausage
6 eggs
1 clove garlic, minced
1/2 t. salt
pepper, to taste
1 1/2 c. shredded zucchini

Preheat oven to 375 degrees and grease 8-inch square pan.

Heat oil and onion in a skillet, cooking until onion is translucent. Add sausage; brown and crumble.

While sausage and onion cook, beat eggs in a mixing bowl. Whisk in garlic, salt, and pepper.

Drain sausage, then combine with egg mixture and zucchini. Pour into prepared pan. Bake 18-20 minutes or until eggs are set in the middle. Remove from oven and rest for 10 minutes before serving.

Notes: You can experiment with different types of sausage, depending on what you have on hand or the mood you're in.



Monday, April 15, 2019

SHAKSHUKA WITH ZUCCHINI NOODLES



~ Pampered Chef

2 medium zucchini
1/2 t. salt
2 T. canola oil, divided
1 jalapeno, seeded and finely chopped
1 small onion, finely chopped
3 garlic cloves, minced
2 t. cumin
2 medium tomatoes, finely chopped
8 oz. can tomato sauce
8 eggs
1/2 c. loosely packed parsley

Spiralize the zucchini with the fettucine blade of your Veggie Spiralizer, snipping the noodles to a manageable length. Place some paper towels on your counter or cutting board, then top with zucchini noodles. Sprinkle with salt to drain excess moisture.

Heat one tablespoon of oil in a 12" skillet over medium heat for 3-5 minutes. Add salted zucchini noodles and cook 3-5 minutes or until softened, tossing occasionally. Remove from skillet, place in a colander, and press with paper towels to drain excess moisture.

Add remaining tablespoon of oil to skillet and cook jalapeno, onion, garlic, and cumin for 2-3 minutes or until softened. Stir in chopped tomatoes, tomato sauce, and zucchini noodles. Cover and simmer 5-6 minutes.

Gently crack eggs into skillet, spacing them 1" apart. Cover and cook 4-5 minutes or until eggs have just set.

Remove skillet from heat and use Herb Mill to grate parsley over the dish before serving.

Notes: It's really important to drain your noodles well to prevent this dish from being too runny. I've linked a couple of the Pampered Chef tools the recipe calls for, but you can use whatever you have on hand if you don't own those particular products.



Thursday, April 11, 2019

SWEET POTATO SAUSAGE BREAKFAST CASSEROLE


~ Chew Out Loud

4 T. olive oil, divided
1 lb. sweet potatoes, peeled and cut into 1/2" cubes
1 t. salt, divided
1/2 t. pepper, divided
1/2 c. diced onion
4 cloves garlic, minced
1/2 c. diced red bell pepper
1 lb. breakfast sausage
2 c. kale leaves, chopped
12 large eggs
1/2 c. non-dairy milk

Preheat oven to 400 degrees. Lightly coat 9x13-inch pan with cooking spray and set aside.

On a large baking sheet, combine sweet potatoes, 2 T. olive oil, 1/2 t. salt, and 1/4 t. pepper until potatoes are well-coated. Bake in a single layer for 20 minutes or until fork-tender.

While sweet potatoes are roasting, heat remaining 2 T. olive oil in large skillet over medium-high heat. Add onion and garlic, stirring 2-3 minutes or until translucent. Add bell pepper and stir another minute. Transfer to prepared 9x13 pan.

In the same skillet, brown sausage over medium-high heat until cooked through. Drain well and add to vegetable mixture, along with roasted sweet potatoes, chopped kale, 1 t. salt, and 1/4 t. pepper. Toss gently to mix all ingredients.

In a bowl, whisk egg and milk together until thoroughly combined. Pour evenly over sweet potato mixture in pan. Bake 25-30 minutes or until eggs in the center are set.

Notes: I use garnet yams instead of sweet potatoes because I like the color better and make a double batch in an 11x15 pan. 



Wednesday, April 10, 2019

POLKA DOT COOKIES


~ Guittard Green Mint Baking Chips bag

2 c. semisweet chocolate chips
1/2 c. butter
3 eggs
1/2 c. sugar
1/8 t. salt
2 t. vanilla
1 1/2 c. flour
1/2 t. baking soda
2 c. mint chips

Melts chocolate chips and butter on stove top, stirring constantly until smooth. Set aside to cool.

In large bowl, beat eggs, sugar, salt, and vanilla until light. Mix in melted chocolate, then add flour and baking soda; beat until well blended. Stir in mint chips. Chill dough for 10-15 minutes or until stiff.

Preheat oven to 350 degrees. Like baking sheets with parchment paper or leave ungreased. Drop rounded teaspoonfuls onto baking sheets. Bake 8-10 minutes. Cookies will be soft in the center, but will firm up as they cool.

Makes four to five dozen cookies, according the the original instructions, but I get six dozen with Pampered Chef's Small Scoop.

Notes: I use silicone baking mats instead of parchment paper. These are tasty made as directed, but I'll experiment later with using Andes mints instead of mint chips and peppermint extract for all or some of the vanilla.


Thursday, March 21, 2019

VEGAN LENTIL SOUP


~ Minimalist Baker

2 T. water or oil of choice
2 cloves garlic, minced
2 small shallots or 1/2 white onion, diced
4 large carrots, thinly sliced
4 stalks celery, thinly sliced
1/4 t. salt, divided
1/4 t. pepper, divided
3 c. yellow or baby red potatoes, roughly chopped into bite-size pieces
4 c. vegetable broth
2-3 sprigs fresh rosemary or thyme
1 c. green or brown lentils, rinsed and drained.
2 c. chopped kale, collard greens, or other sturdy greens

Heat large pot over medium heat, then add water or oil, garlic, shallots or onion, carrots, and celery. Season with some of the salt and pepper. Saute 4-5 minutes or until slightly tender and golden brown. If garlic begins to burn, turn the heat down.

Add potatoes and remaining salt and pepper. Cook for 2 minutes, stirring occasionally. Stir in broth and rosemary or thyme, then increase heat to medium high until soup is at a rolling simmer.  Stir in lentils and return to simmer. Reduce heat to low and simmer uncovered 15-20 minutes, until lentils and potatoes are tender. Stir in greens; cover 3-4 minutes until wilted.

Adjust seasoning as needed with additional salt, pepper, or fresh herbs. Add more broth to thin soup, if desired.

Makes about nine cups.

Notes: We make this with shallots, red potatoes, rosemary, brown lentils, and kale.



Wednesday, March 13, 2019

ONE PAN BALSAMIC CHICKEN VEGGIE BAKE


~ The Real Food Dietitians

1/4 c. balsamic vinegar
1/4 c. olive or avocado oil
4 garlic cloves, minced
3-4 T. fresh basil, finely chopped, plus more for garnish
1 t. fresh thyme or 1/2 t. dried thyme
1/2. t. salt
1/4 t. pepper
1 1/4 lb. boneless, skinless chicken breasts, tenders, or thighs, cut in half if large
4-5 c. chopped broccoli
3-4 medium carrots, peeled and cut into thin sticks
2 c. mushrooms, cut in half if large
1 red onion, chopped
1/2 c. cherry or grape tomatoes

Preheat oven 400 degrees. Line a baking sheet with parchment paper.

Whisk together vinegar, oil, garlic, basil, thyme, salt, and pepper to make sauce. Place chicken in ziploc bag or glass container with about half of the sauce, moving around until fully coated. Place in fridge to marinate.

Chop broccoli, carrots, mushroom, onion, and tomatoes. Place all except the tomatoes on baking sheet. Top with remaining sauce and toss to coat. Remove marinated chicken pieces from fridge and nestle among veggies.

Bake 10 minutes, then remove from oven. Add tomatoes and toss veggies before placing baking sheet back in the oven. Bake 10 minutes longer or until chicken is cooked through. Garnish with additional basil before serving.

Notes: I often chop regular tomatoes because they're significantly less expensive than grape or cherry ones and we always have them on hand. The sauce can be prepared in advance and the chicken marinated longer than the time it takes to prepare the veggies. I skip the parchment paper on a baking sheet and use my Pampered Chef Large Bar Pan instead.


Saturday, January 19, 2019

SPICY POPCORN & PEANUTS


~ Pillsbury Appetizers: Small Bites Packed with Big Flavors From America's Most Trusted Kitchens

8 c. popped popcorn
1 c. dry-roasted peanuts
3 T. oil
1 t. chili powder
1/4 t. garlic salt
1/8 t. cayenne pepper

Preheat oven to 250 degrees. Combine popcorn and peanuts in 9x13-inch pan. In a small bowl, mix remaining ingredients. Drizzle over popcorn mixture and toss to coat.

Bake for 30 minutes, stirring once or twice. Allow to cool completely before storing in a tightly covered container.

Makes about nine cups.

Notes: I don't like spicy things and think this is delicious. Not very spicy at all, but you could certainly add more cayenne if you want more kick.

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