Month: April 2020

Greek Feta and Olive Frittata

Who doesn’t like Greek food? It can also be great for a brunch or just a cozy breakfast. How does a frittata and an omelette differ? How does a frittata differ from a quiche? Since we do not have Alexa I checked on Wikipedia –

A frittata is cooked slowly over low heat while an omelet is cooked quickly over higher heat. Whereas omelets are served hot straight from the stove, frittatas are often served at room temperature, making them perfect to make ahead for brunches or larger groups.

A quiche is an unsweetened custard pie with savory fillings such as as spinach, mushrooms, or ham. It has to have eggs, and it usually has milk (or heavy cream), cheese, vegetables, and/or meat. … A frittata is like a crustless quiche or an unfolded omelet..

No matter, this egg dish was excellent and enough for 4 people. Serve it with a salad for brunch.

Frittata

Greek Feta & Olive Frittata (half the recipe for two people)

Preparation: 10 minutes        Cooking time: 25 to 30 minutes

Ingredients:

  • 3 tablespoons olive oil
  • 1 cup grape or cherry tomatoes
  • 1 red onion, sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 8 large eggs
  • 1 teaspoon paprika
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 1/4 cups feta cheese

Instructions:

Heat a large wok over medium heat. When hot, add 2 tablespoons of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the tomatoes and stir for just 30 seconds or so to blister the skins. Remove with a slotted spoon and set aside.

Add the onions to the hot oil along with the dried herbs. Sauté for 5 minutes until soft, and remove from heat.

Break the eggs into a large bowl, add the paprika, and beat well with a whisk. Add the grape tomatoes, onions and olives. Crumble in 1 cup of the feta cheese, and mix until combined.

Preheat an oven to 350°F. Meanwhile, heat a 10-inch oven-safe frying pan or cast-iron skillet with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set.

Transfer the pan to the preheated oven and bake for 15 to 20 minutes or until the eggs are set in the center, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Remove the frittata from the oven, crumble the last 1/4 cup of feta cheese over the top, and return the pan under the broiler for another couple of minutes until the top is nicely browned.

Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate.

Cut into wedges and serve hot.

Wrap any leftovers in aluminum foil and reheat later at 350°F for 12 to 15 minutes

 

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Classic Cobb Salad + Dressing

Just in case you are wondering about the difference between  a Chef’s Salad and a Cobb Salad, here is what I found in Wikipedia –

A Chef Salad and Cobb Salad both have lettuce, cheese and meats such as bacon, chicken breast, and ham, plus hard boiled eggs. But a Cobb salad usually has a mixture of lettuces, and also has avocado and tomatoes. It was named after Robert Cobb who was the owner of the famous Hollywood Brown Derby and created by his chef in 1937.

This is the Pinterest version I was able to locate. Cobb Salad Dressing.

Cobb Salad

Classic Cobb Salad

Ingredients

  • 3 strips bacon
  • 1 boneless, skinless chicken breast or leftover baked ham, chopped
  • 3/4 head iceberg lettuce (or salad greens blend)
  • 8 grape tomatoes (I chopped up a Roma tomato)
  • 1 avocado
  • 2 hard-boiled eggs
  • 1 1/2 ounces blue cheese crumbled
  • 3 ounces ranch dressing (or blue cheese dressing) OR Cobb Dressing below*
  1. Preheat oven to 425 degrees F. Lay out bacon strips on a foil-lined baking sheet. Cook for 10-12 minutes or until is crispy. Removed from oven and transfer bacon to a paper towel-lined plate to drain.
  2. Heat grill or a skillet over medium-high heat). Cook chicken, flipping once, for about 3-4 minute per side. Make sure chicken reaches 165 degrees F internal temp and is no longer pink. Remove to a plate to rest. (Substitute chopped ham in place of chicken).
  3. Rinse and dry lettuce, then remove outer leaves and core. Cut into bite-sized pieces and place on a platter or shallow serving bowl.
  4. Rinse and halve tomatoes. Place on top of the lettuce to one side of the bowl. Slice eggs and place next to the tomatoes in a line. Cut avocado in half, remove from skin and then chop or slice. Add next to eggs.
  5. Slice or dice chicken and place on salad next to avocado. Crumble bacon and place next to the chicken/ham. Crumble blue cheese and place next to bacon.
  6. Serve with the ORIGINAL dressing! 

Cobb Salad Dressing

Ingredients

  • 1/4 cup water
  • 1/4 cup red wine vinegar
  • 1/4 tsp sugar
  • 1 tsp fresh squeezed lemon juice
  • 2 tsp salt
  • 3/4 tsp black pepper
  • 3/4 tsp Worcestershire sauce
  • 1/4 tsp dry mustard
  • 1 tsp garlic minced
  • 1/4 cup olive oil
  • 3/4 cup salad oil
  1. Place all ingredients in a blend and blend together until well mixed.
  2. Refrigerate until ready to use.

 

Fried Cabbage with Bacon, Onions and Garlic

Looking for a great Easter side dish? Buy that half head of cabbage and start frying. This is an excellent side and you can substitute turkey bacon if you prefer. It reheats beautifully.

Cabbage1

Fried Cabbage with Bacon, Onions and Garlic

Serves 4

  • 6 rashers of streaky bacon
  • 1 large brown onion, peeled and diced
  • 2 fat cloves of garlic, peeled and minced
  • 1 medium head of white cabbage, trimmed, cored and sliced
  • 1 medium carrot, peeled and chopped
  • The following to taste:
  • salt, black pepper, onion and garlic powder, paprika
  • a knob of butter (optional)
  • dill weed (to taste)

Heat a skillet and then cook the bacon rashers over medium heat until just crisp. remove and set aside on paper kitchen towelling to drain. Crumble and keep warm.

Add the onion to the bacon drippings. (Over here our bacon is very lean so there wasn’t many. If you find that is the case, add a small splash of olive or rapeseed oil.) 

Cook, stirring to soften. when it begins to caramelize somewhat add the garlic.  Cook and stir until fragrant. Add the diced carrot.

 Add the cabbage.  Cook, tossing and stirring, until the cabbage begins to soften.  Season to taste with the seasonings. 

Add 60ml (1/4 cup) of water and cover. Cook and steam over low heat until the cabbage has softened. Stir in the bacon crumbles.  Taste and adjust seasoning as required. If desired stir in a knob of butter. Serve hot.

Cauliflower Jalapeno Mac n Cheese

Who doesn’t like macaroni and cheese, whether it be Canada’s KD (Kraft Dinner) or any number of restaurant style macaroni and cheese dishes? One of our fav restaurants in Merida, Yucatan – Merci, does a wonderful macaroni and cheese with jumbo shrimp! What’s not to love about that? Of course, when you do KETO, you avoid pasta, But, since we are now only KC (Keto conscious) we have a little leeway. Don’t tell your family it is KETO. They do not need to know. This is undoubtedly a new fav recipe, with a touch of jalapeno (optional).

20200327_184353

KETO Cauliflower Jalapeno Mac n Cheese with Bacon

Ingredients (Vegans, omit bacon)

  • 1 large head cauliflower cut into small bites
  • 8 ounces cream cheese softened
  • 1 1/2 cups shredded cheddar cheese I use a cheddar blend
  • 1/2 cup heavy cream
  • 5 strips of uncured bacon cooked and crumbled (bacon grease reserved)*
  • 3 teaspoons bacon grease melted
  • 2 jalapeño peppers minced (see notes)
  • 2 tablespoons grass-fed butter
  • 1-2 tablespoons hot water
  • salt and pepper to taste
  • Optional: fresh cilantro for garnish

Instructions

  1. Add the cauliflower florets to a microwave safe bowl with a plate (or paper plate) on top Microwave for 7-8 minutes or until slightly tender (or your desired texture). You can steam it instead, if you don’t have or want to use a microwave, but I wouldn’t boil it, it might be too watery.
  2. While the cauliflower is cooking, heat a saucepan over medium. Add in the butter and bacon grease, then sauté the jalapeño peppers until tender, should take just about 2-3 minutes. Add in the cream cheese and stir until melted. Add the remaining ingredients and still until well combined and all the cheese has melted.
  3. Add in 1-2 tablespoons of hot water if needed, to reach your desired consistency.
  4. Once the cauliflower is cooked through, you don’t need to drain it or pat it dry. The small amount of moisture will be perfect with this sauce, which as I mentioned, is on the thicker side. Pour cauliflower in the skillet and mix well to coat each piece, then serve.
  5. Optional: Garnish with fresh cilantro and/or crumbled bacon.
  6. Store leftovers in the fridge for a few days. It reheats beautifully in the microwave or stovetop.

Notes

The amount of jalapeño pepper that you use is entirely up to you, and will depend personal preference. I would recommend using 2 jalapeño peppers for a mild to medium level of heat and flavor. If you’re like me and love a spicy kick and a stronger jalapeño flavor, you’ll want to use a bit more.