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Friday, July 22, 2011

Pig Peppers

I always struggle to find ways to use leftover pork roast (5lb roast + 1 person = many, many days of pulled pork). Why didn't I consider adding bacon sooner...?

Pig Peppers

-1 sweet pepper (just choose your favorite color)

-2 strips thick cut bacon, chopped

-2-3 oz leftover pulled pork

-1-2 oz chorizo sausage

-1 shallot, chopped

-Salsa to garnish

Preheat oven to 400 F. Cut the top off the pepper, and clean out the seeds. Over medium heat, cook the bacon until it is just beginning to brown. Add chorizo and shallots, and cook until the sausage is thoroughly browned, and shallots are soft. Add pulled pork, and heat through. Stuff as much of the mixture as you can into the pepper (snack on the remainder, if you're me), place the top back on, and cook for about 15 minutes, or until the pepper has softened. Top with your favorite salsa to serve.


Friday, July 1, 2011

Lotta Frittatas

I've been eating a lot of these lately, and they're all awesome, but it would be pretty obnoxious to do a separate post for each of them, especially because the prep is essentially identical for all omelets/frittatas. But all of these combos are tested and (enthusiastically) approved, and they're super quick--check em out.

Peach & Pecan

-2 eggs

-1/2 peach, diced

-A handful of pecans (2-3 oz), chopped

-Vanilla & cinnamon

-Coconut oil

Carrot & Parsley

(I was surprised that this one turned out as well as it did--the carrots get uber sweet when you cook them down enough.)

-2 eggs

-1 shallot, finely chopped

-1 carrot, shredded

-1 dried chili, chopped (optional)

-A few sprigs of fresh parsley, chopped

-Sea salt & pepper

-Coconut oil

Artichoke & Sun-dried Tomatoes

-2 eggs

-1/2 cup canned artichoke hearts, diced

-4-5 sun-dried tomatoes (the ones I used were marinated in olive oil), chopped

-Feta cheese (optional, but tasty)

-Basil, oregano & pepper

-Coconut oil

Basic instructions: Heat oil in a small pan (I use an 8" non-stick for these occasions) over medium heat. Beat eggs with a little salt/pepper (or vanilla and cinnamon for the first recipe), and set aside. Add veggies (or fruit) and any seasonings to pan,* and saute until they begin to soften. Pour eggs around the perimeter of the pan, and tilt to distribute the eggs through the veggies. Cook until the eggs set.

*For the carrot & parsley recipe, don't saute the parsley with the veg, sprinkle it on top once the eggs are in the pan.

Be sure not to overcrowd your pan with the veggies/fruit, or the eggs won't cook evenly--burned on the bottom and raw on top. Gross.