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.
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.
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.
On Sunday, I went out to lunch with my friend, Steph, and came home with this little bird. Although, I didn’t go out with the intention of bringing home a bird, this wasn’t an impulse decision. I have been thinking about getting another bird for a while. Since last November, I have lost three of my parakeets and one of my rats to old age and one of my cockatiels to surgery. I needed time to let my heart heal and be sure I was bringing home a new animal for the right reasons. I needed to make sure I was bringing the new animal home because I was ready to develop a new relationship not because I was sad and missing my babies. Sunday I could honestly look at bringing home a new animal that way.
The new bird’s name is Manny. He is a parakeet. Actually, he is so young I don’t know what his sex is. I figure it doesn’t really matter because Manny knows what sex he is.
He hasn’t been with me very long so I don’t know much about him yet. He has already let me hold him, pick him up and he has even stepped up on my finger several times and let me put him in or take him out of the cage on my fingure several times. That is very unusual in any new bird but especially in one so young. I am looking forward to getting to know him in the coming weeks.
This recipe was inspired by Twosleevers.com’s recipe for Butter Chicken. The recipe makes a ton of extra sauce so I always freeze whatever I have leftover for later. I defrosted some with the intention of adding chicken but didnt. I needed to do something with the sauce so I poached 3 eggs in it. It was so good I decided I needed a way to do this everday. Thus my Butter Chicken Simmer Sauce was born
In a frying pan, add tomato sauce, garlic, ginger, turmeric, cayenne pepper, paprika, garam masala, cumin, salt and coconut milk. Bring to a boil. Turn down the heat and simmer 5 minutes. Crack 3 or 4 eggs into the pan, cover, and let cook until the eggs are done to your liking.
I was going to start a Whole 30 on March 1st. Then I realized St. Patrick’s day is on March 17th. I know for most people St. Patrick’s day isn’t that big of deal but for me, it’s almost as big as Christmas, as far as food goes. I always have my friends who like it, over for a traditional corned beef dinner with several different kinds of soda breads and desserts.
My passion for St. Patrick’s Day started the second time I went to college. I know you are thinking green beer and a night out at the bar. It couldn’t be further from that. My second trip to college, I got involved with a group of people on campus who volunteered at the Presentation sisters annual St. Patrick’s day block party. Yep, I am so cool I partied with the Nuns. It was a big community party with tons of stuff for the kids to take part in and tons of corned beef, cabbage and soda bread to eat.
The first year I volunteered, I was in the kitchen with the older ladies. I didn’t appreciate it as much then as I would now because I was a long way from wanting to learn how to cook at that point in my life. But one of my best food memories is entering that kitchen for the first time and seeing row after row of craggy, rustic, rough looking soda bread. I didn’t know what it was but it was so pretty and smelled so good. I got one taste and was hooked for life.
The second year, the Nuns discovered my secret talent of being able to make balloon sculpture and moved me into the room with the kids entertainment. I never got to go back to the kitchen again.
Pre heat the oven to 350 degrees. In a medium bowl, combine the flour, sugar, baking soda and salt. Add the butter and use two knives to cut it into the flour until the butter is the size of rice. Add dried cranberries and stir well.
In a small bowl, combine the buttermilk, egg, and orange zest.
Add the wet ingredients to the dry ingredients and stir to combine. Lightly flour a cutting board. Turn out the dough and knead a minute or two, until it all comes together.
Shape into a round loaf. Cut an x across the top about 1/4 inch deep. Place on a baking sheet. Bake at 350 degrees for 40 minutes. Remove from the pan and cool on a rack.
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.
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.