Scrambled Egg And Zucchini Pie

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If you are not nice on the internet, you are not nice, period.

The comments you post, the way you treat people, the content you access and the content you amplify says something about YOU.

The REAL you.  Not some virtual version of you.

You are you are you.

Whether you’re at you grandma’s kitchen table or Instagram.

If you leave a mean comment about someone on an anonymous message board, you are mean.

If you’re rude in the comments of someones Instagram post, you’re rude.

If you pop off on Facebook at every post that doesn’t reflect your exact world view, you’re belligerent.

Think how you want to be in this world and then be it.

Online, at the park, in the class room, at work.

You are you are you.

Be kind.

Be polite.

Comminicate with nuance.

Allow for nuance in others communication.

Lead with empathy.

This was shared on @inexactscience’s Instagram feed last week.  It is so true that I thought I would share it with you.  I hope you will share it too.

Scrambled Egg and Zucchini Pie

3 eggs

1/4 tsp salt

2 tsp olive oil

1/2 cup  diced zucchini

Preheat oven to 350 degrees.  In a small bowl, whisk the eggs and salt , until the eggs are a uniform color.  In an oven safe frying pan, heat olive oil.  Add zucchini, cook and stir until crisp tender, 2-3 minutes.   Pour the beaten eggs into the frying pan and cook, without stirring, until the bottom is set around the edges, 4 to 5 minutes. Transfer the frying pan to oven.  Bake 5 minutes or until the egg is set.  Turn out onto a plate and cut into wedges. You can substitute any vegetable or combination of vegetables, add maet,  or add spices to make it your own.

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Eggs In Hell (Whole 30)

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I don’t have much to say today.  I have been working dumb hours and not sleeping well.  I wanted to post this today, however, because it is too good not to.  The recipe was inspired by a recipe in Michelle Tam’s cookbook, Nom Nom Paleo Food For Humans.  Michelle’s recipe called for a jar of marinara sauce.  I decided to make a homemade tomato sauce.  You can make the sauce and the sausage ahead of time and throw a serving together and bake it when your ready to eat or make the whole thing ahead of time, bake it and just reheat it when you are ready to eat.

Eggs In Hell

Tomato sauce:

1 TBS olive oil

1 cup onion, chopped

1 tsp basil

1/2 tsp oregano

1/2 tsp thyme

1 14.5 oz can diced tomato

1 1/2 tsp honey or three chopped, pitted date, if Whole 30

3 TBS tomato paste

salt and pepper, to taste

Sausage:

1/2 lb ground beef

1 tsp dried parsley

1/4 tsp basil

1/4 tsp thyme

1/4 tsp oregano

1/2 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp  crush red pepper flakes

1/2 tsp fennel see, optional

For the sauce, Heat olive oil in a small sauce pan or skillet. Add onion, bell pepper, herbs and salt. Sauté over medium heat until the onion is very soft, 8 to 10 minutes. Add the tomatoes, tomato paste, honey and black pepper. Use a spoon to break up the tomatoes into bite sized pieces. Bring to a boil, then lower the heat and simmer, partially covered, for 20 minutes.

For the sausge, in a medium bowl, combine the chicken and all the spices.  Using your hands, mix the chicken and spices well.  In a medium frying pan,  melt a teaspoon of olive oil and  cook the sausage, breaking it up as you go, until no longer pink.

At this point, I like to make individual casseroles but you could just mix everything together put it in 1 1/2 quart casserole, crack a couple of eggs over it, I use 2 per person, and then bake it at 350 degrees until the eggs are done to your liking.  I like my eggs cooked well done so it takes about 20 minutes to bake.  Experiment until you find the exact time to cook the perfect eggs for you.  

 

 

Whole30 Day 16 — Breakfast Sausage

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I spend a lot of time reading about other peoples’ Whole30 journey, both the positive and the negative.  I love to hear about other people’s  successes and try to learn from other people’s less then positive experiences.  At one point, though, reading the positive success stories of others made me think I was doing something wrong.  I wasn’t experiencing the same things as they were.  The first few days of my Whole30 I was a little achey and tired, like you are when you are getting sick but I didn’t get the hungover feeling or  headaches from hell that alot of people described.  I never got to the kill all things point but I did spend two days crying at absolutely everything.  It made for some interesting experiences at work, I must say.  Am I saying that I wanted all that crap to occur?  No, I am really glad it didn’t but at the time it made me wonder what I was doing all this for.  Why am I giving up all this stuff if I am not seeing results?

I rememebered a conversation I had with Christina Lane on Instagram when she said she had heard that if you are already eating well you may not get the same results.  But not getting the same results is not the same as getting no results.  My results just took a little longer to see because I started from such a different place then most people. I was already almost processed food free and had been for years.  We all start our Whole30 at different places food and  healthwise so if you don’t see evey step of the Whole30 timeline doesn’t mean it isn’t working.  It just means working differently for you.  Keep with it and you will eventually start to see results.

Whole30 Breakfast Sausage

1 lb ground meat, the recipe called for ground pork but I used ground chicken

1 tsp fennel

1 tsp garlic powder

1 tsp paprika

1/2 tsp black pepper

1/2 tsp ground sage

1/2 tsp salt

1/4 tsp cayenne pepper

1 TBS olive oil, divided

In a small bowl, combine all the ingredients.  Mix throughly with your hands.  Shape into 8 2 oz patties.  In a medium frying pan, heat 1 1/2 tsp olive oil over medium-high heat.  When the oil is hot add 4 of the patties and cook for 3-4 minutes on each side, or until the patties are done.  Serve or completely cool and freeze.

Whole30 Day 1 — Breakfast Sausage Bake

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Today is the first day of my first Whole30 and my second day of vacation.  I can’t even begin to tell you which one excites me more.  I slept in and then made this really delicious breakfast bake.  I wasn’t expecting to like it because I usually drown my eggs in cheese and ketchup but I really do.   I am working on a homemade chicken apple sausage recipe because I can’t find the compliant ones that everybody are talking about and used it here.  However, it you didn’t want to make sausage, you could use any meat and combination of vegetables here.  The original recipe called for me to saute the vegetables and sausage before adding them to the eggs. I am on vacation. I have movies to watch and relaxing to do. I don’t have time to saute things separately so I just dumped in the raw vegetables and already cooked sausage in with the eggs and it turned out just fine.

Breakfast Sausage Bake

3 cups diced vegetables, like  bell pepper, zucchini,  and broccoli

1/2 cup chopped chicken apple sausage

6 eggs

2 TBS ghee or coconut oil

Preheat the oven to 350 degrees.  Coat the bottom of an 8 x 8 inch glass baking dish with 1 tablespoon of ghee, set aside.  Meanwhile, cut the sausage and vegetables into bite sized pieces.  In a medium bowl, crack the eggs and whisk until a uniform yellow.  Add the vegetable mixture and stir to combine.  Pour the mixture into the prepared 8 x 8 greased baking dish.  Bake at 350 degrees until baked through, about 20 – 30 minutes.

 

Cleaning out The Pantry #1 Birdseed Cereal

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For the month of March,  I am taking my blogging inspiration from Therese at Road Wordy. Therese is the middle of a 100 day challenge to use the ingredients she bought for a recipe then kind of forgot about using again.  She has dedicated herself to finding recipes to use up the things she already has.

After cleaning out my pantry last week I found myself in a similar position.  I have a lot of partially used bags of things like quinoa, millet, barley, farro, amaranth, buckwheat, rice, wild rice, lentils, dark rye flour, pumpernickel flour, bread flour, don’t even get me started on the craziness of my canned pantry. So for the month of March, i am going to dedicate myself to finding recipes to use up what I already have.  I will only buy milk, eggs, fruit and vegetables.   My goal is to publish 15 new recipes featuring the things I have in my pantry in March.

My first cleaning out the pantry recipe is Birdseed Cereal from Big Sis, Little Dish. I loved her story about how her husband fed this mixture to his two doves and they have been around a very long time. I don’t know if it is what is giving the doves a long life  or not I just think it is a tasty breakfast I can share with my entire flock of 8 parrots, 1 grumpy gerbil and 2 rats.

I love how versitile this recipe is.  I didn’t have any sunflower seeds or chia seeds so I left them out.  I added some dried cranberries to my first batch because, well, I love cranberries.  It would be equally good with dried apricots, dried apples or perhaps, dried mango.  I didn’t have any dried fruit for the second batch so I used some cinnamon, nutmeg and cloves.  You could experiment with whatever spices you like best.  I serve the cereal with a splash of milk and a bit of sugar.

Pantry items used – quinoa, amaranth, millet and buckwheat

Birdseed Cereal

2 cups quinoa, amaranth, buckwheat, millet and teff

1/4 cup sunflower seeds, optional

2 TBS chia seeds, optional

Mix all ingredients in a jar, using any ratio of seeds you want.  I used a 1/2 cup  each of quinoa, amaranth, buckwheat and millet because those were what I had on hand.  If using teff, keep the mixture in the fridge or freezer. Mix well before scooping it out to cook it because it likes to settle.

To make the cereal

6 TBS cereal mix

1 cup water

Combine water and the cereal in a small saucepan.  Bring to the mixture to a boil then reduce the heat to a simmer.  Cover and cook for about 20 minutes.

If you have a pressure cooker, add all the ingredients to a heat proof bowl. Place the bowl on the trivet in the pressure cooker liner.  Add enough water to the liner to bring the pressure cooker to pressure.  Lock the lid.  Set the timer to high pressure for 15 minutes.  Use a natural pressure release.