Pizza Fritatta (Whole 30)

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What is it with people and the need to spoil movies for others?  I am not talking about movies that have been out a few weeks.  I am talking movies that just came out last night.  I am not unrealistic.  I know I can’t help hearing things about, say, Game of Thrones, Season 7.  It came out last summer.  Have all the spoiler filled conversations you want.  I’ll just excuse myself until the subject is changed.  It isn’t reasonable to think people won’t be taking about it in public after a year.  It’s not your problem I haven’t seen it yet after a year.

But if a movie just came out last night, please be respectful that not everyone can get to the midnight showing or any showing for the first week.  I have avoided all social media, places were the fan boys will be talking, like comic shops.  I just want to enjoy a movie I have been looking forward to for a long time.

I couldn’t avoid having to work next to you and having you look right at me after I asked you to please stop because I haven’t seen the movie yet and having you proceed to tell me everything about it.  It isn’t funny.  It isn’t cute.  It is mean and a total bitch move so just stop.  End rant.

Okay, now on to the food portion of this post.  One of the last times I posted, I gave you a recipe for Italian Sausage.  This post I am giving you a recipe to use Italian sausage.  Isn’t that funny how that works?

Pizza Fritatta

From The 21 Day Sugar Detox Cookbook

1/2 lb ground pork

1 TBS Italian Sausage Seasoning blend

8 eggs

1 1/4 tsp salt

1/2 tsp black pepper

1/2 cup tomato sauce

1/2 tsp basil

1/2 tsp dried oregano

1/2 tsp granulated garlic

1 TBS olive oil

1 bell pepper, sliced

5 mushrooms, sliced

3 green onions, sliced

1/2 cup black olives, sliced

Preheat oven to 400 degrees.  In a medium bowl,  combine the pork and Italian Sausage Seasoning Blend.  Mix the pork and seasonings with your hands until well blended.  Heat a large oven safe skillet over medium heat.  When hot, add the pork and cook until no longer pink, breaking up the meat as you go.  Remove the pork from the skillet and set a side.

In a small bowl,  whisk together the eggs, salt, and pepper. In another small bowl, combine the tomato sauce, basil, oregano, garlic, and the remaining salt.  Set both bowls aside.

Heat the pan you cooked the pork in over medium heat.  Add the oil, when hot add the bell pepper and cook until it starts to soften, about 5 minutes.  Add mushrooms and coo until they soften slightly, about 2 minutes.  Add the meat back to the pan with most of the green onions and olives.  Stir to combine.

Pour the egg mixture into the pan and shake back and forth until the eggs cover the entire bottom of the pan.  Let cook for about 5 minutes or until the edges begin to set.

Drizzle the tomato sauce over the eggs.  Place the pan in the oven and cook for 8-10 minutes or until the eggs are set.  Insert a knife in the center of the fritatta, if it comes out clean it is done.

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Instant Pot Mini Carrot Cake Steel Cut Oats

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Today it finally started feeling like spring.  Who knows how long that will last?  It was a lovely 42 degrees.  I know some of you don’t think 42 degrees is lovely but here in North Dakota, 42 degrees is practically a heat wave.

Even though it is getting warmer,  I am not quite ready to give up my steel cut oats for breakfast yet, especially when my pressure cooker makes them so easy to make.

Instant Pot Mini Carrot Cake Oatmeal

Adapted From A Taste of Home

1 1/4 cup water, for the oatmeal

4 oz crushed pineapple, undrained

1/2 cup shredded carrot

1/4 cup steel cut oats

1/4 cup dried cranberries

1/2 tsp ground cinnamon

1/4  tsp pumpkin spice

Place the trivet in the bottom of the liner.  Add 1 cup water to the bottom of the liner.  In an oven safe bowl that fits in the line, combine the water, pineapple, carrot, steel cut oats, cranberries, cinnamon and pumpkin spice.  Place the bowl on the trivet.  Lock lid and cook on high 15 minutes.  Natural release.

 

 

Sausage and Red Pepper Quiche (Whole 30)

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Today I am celebrating posting my 400th post in almost 4 years.  Not too bad for a blog that was never intended to have pictures or any writing  When I started A Solitary Feast it was just going to be a place to put recipes so I didn’t have to keep writing them down when my friends asked for them.  I never ever thought anyone, outside my small circle of friends, would interested in my small batch recipes.  However, I quickly started getting likes, follows and comments saying small batch recipes are a good thing so I kept on going.

I thought that blogging would just be me and my computer sitting on the couch or cooking in the kitchen.  I never, ever, expected the connections I would make with people all over the world.  Sometimes those connections would be just a comment or two between blogs.  Sometimes those connections have resulted in a real life friendship that seen through one of the darkest times in my life.  Thank you for your wit, humor and just being my friend, Audrey.   You are an awesome person and an even better friend.  I am still not sharing Jeffery Dean Morgan with you though.  He is mine.  LOL!

Then there is you, my readers,  thank you so much for taking time out of your day to read my recipes and try my recipes.  You will never know how much it means to me when you make me a part of your busy day.

Sausage and Red Pepper Quiche

Adapted From Maria Makes

1 Tbsp ghee, melted

8 oz potato, grated on the large holes of a box grater

7 eggs

1/2  red bell pepper

8 oz homemade Italian sausage, cooked and drained

1 tsp ground mustard

salt & pepper

Pre-heat oven to 375 degrees. Brush olive oil or melted  ghee over the bottom and sides of a 9 inch pie pan.  Place the grated potatoes on serveral paper towels and squeeze as much liquid as you can out of them.  In a large bowl, combine the thawed/drained hash browns, 1 Tbsp of melted ghee, 1 beaten egg, and salt/pepper.  Press the hash brown mixture into the bottom and up the sides of the prepared pan..  Bake the crust for 15-20 minutes or until the crust is set and the edges have started to crisp up  .  Meanwhile whisk the 6 remaining eggs with salt, pepper, and ground mustard.   Brown the sausage and chop the pepper.  Remove  the crust from the oven and add peppers and sausage.  Top with the beaten eggs and bake for 35-40 minutes, or until the center is set.

Italian Sausage (Whole 30)

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So tomorrow I have a Whole 30 breakfast you are going to love.  The original recipe called for bulk pork sausage but I couldn’t find any without added sugar so I made my own.  it only takes a minute.  I made half into patties for breakfast yesterday and used the rest for today’s breakfast.  It could also be cooked and frozen for use at a later date.

Italian Sausage

1 lb ground pork

1 tsp salt

1 tsp dried parsley

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp fennel seed

1/4 tsp red pepper flakes

In a medium bowl,  Add the ground pork and all the spices.  Using your hands, mix the meat and spices until well blended.  Don’t over blend the meat or it will make the meat tough when you cook it.  Either form it into patties and cook it 6-8 minutes per side or cook without forming into patties and use it anywhere you need Italian sausage.

Bacon Lover’s Quiche (Whole 30)

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Happy new year!!!  Did you go out and celebrate or stay home and kick back and relax?  I was so kicked back and relaxed, I was asleep by 830 pm.  Good gravy, I am getting old, lol.  Today is actually the big day for me.  I started my second round of Whole 30 this morning.  Why put myself through a second round?  I wanted to do another round because I feel better when I eat the Whole 30/ Paleo way.  After my Whole 30 last April, I fell back into some bad habits, like drinking soda, and went totally off the rails at the end of August and beginning of September when some incredibly stressful shit went down in my personal life.  Now that everything is better,  I want  to  get back some of the things I lost when I stopped being fully committed to the Whole 30/ Paleo lifestyle.  So for the next 30 days I am soy, dairy, grain, bean, added sugar, processed food free and my recipes will be too.  Don’t worry though,  I am going to include the non – Whole 30 ingredients so everyone can make the recipes whether they are Whole 30 or not.

First up, is a recipe I found in a Keto cookbook when I was home for Christmas.  The recipe is for a very basic Quiche.  Because it is a low carb Keto recipe, there are no onions in the recipe.  Next time I would add some.  You could also vary this with other vegetables or sausage instead of the bacon.  Nutritional yeast is not the same as Brewer’s yeast and is a necessary part of this dish.  Don’t leave it out.

Bacon Lover's Quiche (Whole30)

Adapted From A Keto Cookbook My Mom Had

3-5 strips bacon, about 3 oz

1/2 cup plus 2 1/2 tablespoons coconut milk

2 eggs

3 TBS nutritional yeast

1/8 tsp salt

1/8 tsp black pepper

dash ground nutmeg

Preheat the oven to 325 degrees.  Grease 2 5 inch pie pans with olive oil or ghee; set aside. In a frying pan, cook the bacon until crisp.  Remove from  the pan, crumble and set aside.  Crack eggs into a small bowl.  Gently whisk until scrambled.  Add the coconut milk, nutritional yeast, salt, pepper and nutmeg.  Mix well.  Divide the egg mixture between the pie plates.  The pans will be almost full.  Bake for 30 minutes or untill the egg is set.  Let sit 30 minutes before serving.