Posts Tagged ‘Spinach’

Cast Iron 8 Inch Frittata

This chicken and veggie frittata is the first thing I cooked in my brand new 8 inch cast iron skillet!  It was very good, and will continue to be good for the next couple of days because it made four pleasantly plump servings.  I’m looking forward to one wedge as a Paleo friendly midnight snack tonight, most likely!

Cast Iron 8 Inch Frittata Ingredients

First, preheat your oven to 350 degrees Fahrenheit.  Then, assemble your meat and vegetables.  You can see above what I used in mine: onion, mushroom, kale, baby spinach, garlic, and chicken.  You can use any combination of meats and veggies though – use this to help clean out your fridge!  Next time I make a frittata, I’m psyched to use some bacon… mmm…

Cast Iron 8 Inch Frittata

Grease your pan with a healthy oil or fat (I used some olive oil).  Dump your meat, veggies, and whatever seasonings (salt, pepper, basil, get creative!) you want to use into your cast iron pan.  Let the skillet start heating up to medium and break out the eggs!

Whisk (or mix vigorously with a fork if you are whisk-less like me) the equivalent of 10 eggs.  I used eight eggs and about three or four eggs’ worth of egg whites.  Pour it into the pan right away!  Stir your raw egg stew around a little bit, then let it sit there on the burner on medium for a few minutes.  You want the bottom of the frittata to get a little headstart on the baking process, so that your slices will hold together better in the end.  Below is what my frittata looked like raw.

Cast Iron 8 Inch Frittata

The final step is moving your skillet into the oven.  My frittata in its 8″ cast iron skillet took 40 minutes at 350 degrees on the center rack to cook all the way.  How do you know when your frittata is done?  You stab it in the middle with a butter knife, and not only will the knife come out clean, but you will be able to feel that the eggs around the knife are firm.  Enjoy!  I sure did.  Although now I have to convince myself to not freak out about “washing” my skillet without soap.  I can’t believe I can’t use soap!

PS: It seems like so many frittata recipes online call for heavy cream or yogurt or coconut milk… I didn’t use anything like that, and mine turned out just fine.  Just be sure you don’t skimp on the herbs and spices you choose to use!

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Egg in an Onion Hole

Posted: March 9, 2012 in Breakfast
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Egg in an Onion Hole

If you have a steady knife and a medium to large mild onion handy, cooking your egg inside an onion slice is a flavorful way to make eating eggs all the time a lot less boring.  You can also cook an egg inside a bell pepper slice, but onion slices are my personal favorite.

Egg in an Onion Hole Steam

If your onion is on the smaller side like mine was, you’re going to have to slice it thicker and the egg that needs to be cooking will be thicker on the pan too.  One way to help the egg cook faster is to partially steam it by putting some sort of lid over it… I used my stainless steel cocktail shaker cup.  I also flipped my egg in an onion over to seal the top for a few seconds at the end.  But I like my egg yolk runny, so I made sure to take it off pretty quickly.

Besides the egg in a healthy hole, I also had sauteed mushrooms/kale/baby spinach, a piece of thick cut peppered bacon, and a few pieces of the onion that cooked inside a whole chicken’s cavity yesterday afternoon in my house.  The egg and the onions are sprinkled with a little Old Bay seasoning.  Yum!  Now I’m off to the post office and around running some other errands in town.  Bye!

Paleo LobsterThe heart and glitter-filled meat counter display on Valentine’s day suckered me into buying lobster tails for the first time ever.  I had ten extra bucks on me, which is what two tails costs, so to hell with being smart and frugal – I did it.  And then realized that I had no idea how to cook the things.  I ended up waiting a few days for them to thaw in the fridge, then boiled them for five minutes while my other half grilled the steakburger. That worked well enough, but we couldn’t figure out how to get the meat out!  After abandoning my knife and fork after the first few attempted cuts and instead digging in to break the tough exoskeleton apart with my bare hands, I felt like a real cavewoman by the time I got all of the meat out.  It was kind of awesome.  🙂

The asparagus is something new: frozen asparagus that you can steam in its bag in the microwave.  Fresh steamed asparagus is my favorite vegetable, but canned asparagus makes the list somewhere below brussel sprouts and beets which taste like slimy dirt and sweet dirt, respectively.  This new frozen asparagus?  Well, it’s actually not that bad.  It’s not fresh steamed from the garden, but at least the flavor was OK and while they weren’t crisp at all, they weren’t mushy like canned asparagus either.  Conclusion: I’ll probably buy it again, for use as a backup when I’m out of fresh veggies and don’t feel like driving to the grocery store.

Zucchini Crust PizzaHow cool is this!?!  There is absolutely no flour of any kind here, so it’s pizza that’s great for nearly any type of diet or eating style you are following – paleo, caveman, south beach, slow carb, low carb, blah blah blah.  The pizza crust is made from zucchini!  And we both really loved it!  You can’t exactly pick the pieces up – they’re not quite firm enough for that – but they stay together well enough to keep their shape and not be at all soggy.  I figured out my recipe for this zucchini pizza crust by basically skimming about 20 other bloggers’ zucchini crust recipes, shaking my head around to mix them up, and then trying something along those lines.  Here’s what I did:

Zucchini Crust Pizza

  1. Grate two normal grocery store size zucchinis (like maybe 10 inches long each?  I’m not talking about those massive leg-sized zucchini people get out of their gardens when they’re in season – you’d probably only need one of those!)
  2. Squeeze as much moisture out of of your grated zucchini pile as possible.  I had to use four hand towels to squeeze as much out as I wanted to.  Good thing tomorrow is laundry day!
  3. Add some grated Parmesan cheese (optional) and some pizza/Italian spices.  The more the merrier!
  4. Add one egg and one egg white.  Then mix it all together really well, and spread it out on a greased baking dish or pizza stone.
  5. Bake the crust by itself at 350 degrees for 20 minutes.

While the crust is baking, chop up your other ingredients.  If you add meat, be sure to cook it on your stovetop first.  Just because of what we had on hand this time, ours ended up being a vegetarian pizza.

When your 20 minutes is up, turn your oven up to 425 degrees and take the crust out.  I added a thin layer of pesto before spreading the toppings around, but you can use regular red pizza sauce instead if you want.  So then add your toppings, and maybe a little sprinkling of Mozerella, Parmesan, or Feta cheese, and some more pizza spices.  Then pop it back into the oven for another 15 minutes at 425 degrees, and voila!  Zucchini crust pizza goodness!

Simple Tuna Lunch

Posted: February 14, 2012 in Lunch
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This is a great quick lunch, and satisfying too.  Just mix together everything but the tomato and baby spinach, season with a little salt/pepper/garlic powder/onion powder if you want to, and then put everything together in a bowl or on a plate!  My avocado was really ripe, so I mashed it up and mixed it in with the tuna, but if yours is more firm, you can chop it and serve it on top with the tomato.

PS: Halved green grapes are extra delicious in place of or in addition the celery, if you have them!  I wish I did!  🙂

PPS: I just realized that I’ve been spelling avocado wrong.  Crap!  Forgive me?  🙂

GrillingTwoMealsMeatsWe love our little grill.  Love, love love.  Today, we grilled two meals worth of meats, lunch and dinner, at the same time.  The chicken legs are seasoned with Weber’s Chicago Steak Seasoning.  It tastes just as good on chicken as it does on steak, and I love the simple pure list of ingredients: salt, dehydrated garlic, spices, dehydrated onion, dehydrated red bell peppers and red pepper.

Burger no BunLunch was pretty simple – grill it, top it, eat it.  A juicy hamburger with my favorite vegetable side: grilled asparagus.  Delicious and satisfying too!

Skillet Chicken Leg DinnerDinner required a little bit extra work, but it wasn’t too bad.  The main ingredients for the veggie pile were sweet onions (cook those first, until they turn translucent), garlic cloves, canned artichoke hearts, leftover chopped up asparagus wrapped in bacon from earlier, and some fresh baby spinach that wilted nicely when added as the final ingredient.  I figure that with onions as a base and sliced garlic cloves for extra flavor, you can pretty much add any other veggies you have laying around to fill out a big healthy veggie pile for a meal like this!  Once everything in the veggie pile appeared cooked enough, I tossed the refrigerated chicken legs from earlier on top, poured about 1/4 cup of chicken broth into the pan, and covered it to simmer for several minutes, just to reheat the chicken and keep everything extra moist.  Most people would probably have wanted to salt and pepper the end product, but once I forked the meat off of the drumstick and mixed it in with my veggies, there was plenty of flavor for me.

Chicken Leg Dinner

Breakfast SaladSalads work for breakfast too!  The blue cheese is very optional in this salad… I tend to put a few sprinkles of it in a lot of dishes that I make, just because I love the little extra kick in flavor it provides and I think it compliments the flavors in bacon especially well.  Because all of the ingredients for this salad are listed on the photo, and salads aren’t hard to put together, I’ll instead share the best and easiest way I’ve found so far to cook hard-boiled eggs.

Perfect Hard Boiled Eggs

Place the eggs in a pot and pour cool water into the pot until the water covers the eggs.  Put the pot on the stove and crank your burner (or gas) up to high.  When the water starts to boil, turn your burner down to about medium and let the eggs continue to boil for a solid minute.  Then move your pot over  onto a burner that isn’t on and cover it immediately with a lid.  Let it sit there for about ten minutes.  Then pour the still hot water off and refill the pot with cold water and even ice cubes if you have them handy.

The idea behind this method is that the eggs are more gradually warmed to boiling which helps to prevent cracking without the need for salt or vinegar or anything else added to the water, and then after they are finished cooking, you halt the cooking process abruptly with cold water which keeps the yolks from continuing to cook, drying out, and getting that harmless but kinda ugly greenish ring around them.