Crispy Eggs And Cabbage (Whole 30)

I usually don’t post two recipes from the same source in a row. I like a little variety. Although in this case, the recipe is too good not to. It’s simple. It’s quick, delicious and indefinitely adaptable. You could add any left over vegetables you have in the fridge. You could use any seasonings you like. I used a little Everything Bagel spice in the one in the picture.

Crispy Eggs And Cabbage

From The Made Whole Cookbook

1 1/2 tsp olive oil

1/2 medium head cabbage, sliced (about 2 cups)

2 slices bacon, proscuitto, or ham

2 large eggs

Salt, to taste

Heat an 8 inch skillet over medium heat. When hot, add oil.

Spread the cabbage evenly over the pan. Cook, undisturbed, for 5 minutes, until the bottom of the cabbage begins to brown. Move the cabbage to one side in a little mound.

Add the protein of your choice to the other side of the skillet. Cook 2 to 3 minutes, flipping once. Push the protein up against the cabbage.

Crack the eggs into the remaining space in the pan. Sprinkle salt over everything. Let the eggs cook 2-3 minutes, until the whites are cooked.

Brussels And Bacon Frittata (Whole 30) And A Review

The older I get the more picky I am about the cookbooks I buy. I used to buy whatever cookbooks caught my eye with the glossy covers and had one recipe I wanted to cook. Now, I am all about quality over quanity. In order to make it to my cookbook collection the cookbook has to answer two questions, will I cook from it on a regular basis and does the food taste good.

Cristina Curp’s Made Whole Cookbook answered both of those questions with a resounding yes!! Let’s explore the positives. The cookbook is beautifully photographed. Each photograph makes you want to take a bite of the page. While beautiful food photos aren’t necessary for a good cookbook, they cetainly don’t hurt.

Will I cook out of Made Whole On a regular basis? Yeah, I can see this cookbook being on regular rotation in my kitchen. Every time I look through the book I see more recipes I want to try. The recipes have a reasonable number of ingredients. The ingredients are easily found in most grocery stores. The author stays away from the odd, hard to find ingredients that plague most whole food and “diet” cookbooks.

Except for a couple of recipes that contain sauces, the recipes are self contained, you don’t need to make a bunch of other recipes in order to start making the recipe you want to make.

The book has a keto-paleo focus but many of the recipes are naturally Whole 30 compliant or can easily made compliant.

The only negative, and it’s a minor one, is the book is over sized so it doesn’t for easily onto my kitchen book shelf.

So, how does the food taste? Well, I made the frittata for Satuday morning breakfast. I had 2 pieces for breakfast and the other 2 pieces for lunch. I wished that I had some leftover for dinner. It was that good. I am looking forward to exploring the cookbook further.

Brussels And Bacon Frittata

Adapted From The Made Whole Cookbook

2 1/2 slices bacon

6 large eggs

2 TBS coconut milk

3/4 tsp salt, divided

1/2 tsp freshly ground black pepper

1/2 tsp dried dill

1/4 onion, sliced

1 cup shredded Brussels sprouts

1 1/2 tsp Dijon mustard

1 1/2 tsp olive oil

Preheat oven to 350 degrees. Heat an 8 inch skillet, add bacon and cook for 10 minutes, stirring occasionally until the bacon is crispy. In medium bowl, whisk the eggs, milk, 1/2 teaspoon salt, pepper and dill, until light yellow, smooth and frothy.

When bacon is almost done, a the onions and sprouts to the skillet. Combine well. Cover the skillet and cook for 3 minutes. Stir in the mustard and oil. Mix well.

Pour the egg mixture into the skillet, cook undisturbed for 5 minutes, until the edges look cooked and pull away from the side of the skillet.

Transfer the skillet to the preheated oven and bake 15 minutes. The frittata is done when the center doesn’t jiggle when shaken.

Remove the pan from the oven and run a spatula around edge of the frittata to make sure it isn’t stuck. Flip it out of the skillet onto a plate or cutting board and cut into equal pieces.

Leftovers can be stored in an airtight container in the fridge for up to a week.

Chicken Potato Hash (Whole 30)

Breakfasts on the Whole 30 are hard. Not only do they want us to give up everything we normally think of as breakfast, pancakes, muffins, cereal and the like, and they want us to replace it with vegetables. Ughhh!

Lets talk about the one traditional breakfast food you are allowed to have, eggs. By the end of your first round you are going to hate them, a lot. So leading up to my next Whole 30 in April, I am going to publish several quick and easy Whole 30 breakfast recipes that have no eggs or can be made without eggs. Most of these recipes where inspired by recipes in my big white binder of recipes for one or two. The idea for quick and easy breakfasts using simple sauces and spices came from Mel Joulwan’s 28 Day Paleo Plan magazine. Her Chicken Potato Hash has become one of my most breakfasts on and off round.

Chicken Potato Hash

From Mel Joulwan’s 28 Day Paleo Plan magazine

1 TBS olive oil

8 – 12 oz cooked chicken

1 cup cooked potatoes

2 – 3 scallions

1/4 tsp salt

1/4 tsp paprika

1/2 lemon

Heat olive oil in a skillet. Meanwhile, dice the chicken and potatoes, add them to the skillet. Saute until beginning to brown, about 5 minutes. Slice the scallions and add to the skillet with the salt and paprika. Stir well and cook until heated through. Squeeze the lemon over the top. Stir and serve.

Curry Spiced Scrambled Eggs and Red Onion (Whole 30)

The start of this week is going so much better than last week.  Riley is completely off her meds and back in the cage with all her parakeet and cockatiel brothers and sisters.  Riley’s weight is up to 98 grams, right about where it should be.  Riley is much happier and so am I.  Maybe, now I can get back in the kitchen and cook again.

Curry Spiced Scrambled Eggs and Red Onions

From Eat, Drink,  Paleo

1 TBS ghee

1/2 medium red onion, thinly sliced

1/2 tsp kosher salt

3 large eggs

1 garlic clove, minced

1 tsp curry powder

1 handful of baby spinach leaves

1 TBS lemon juice

Heat ghee in a medium frying pan over medium heat.  When hot, add the onions and sauté 15-20 minutes, until golden brown.  Whisk the eggs in a small bowl; set aside.  add the garlic and curry powder to the onions, mix well.  Pour the eggs into the pan and gently stir continuously until the eggs are cooked to your liking.  Add the spinach to a serving dish and drizzle with lemon juice.  Top with the scrambled eggs.

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.