3-Egg Broccoli Breakfast Casserole

This morning, my excitement and plans to remake last weekend’s delicious breakfast casserole were thrown a curve ball when I discovered only 3 eggs left in the fridge. But not to worry! Adding more veggies and shredded cheese does the trick.

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First, saute frozen breakfast sausages (I like Applegate) until thawed on low; then fill the pan with frozen broccoli and continue cooking and stirring until thawed. Slice sausages into pieces.

Next, combine 3 (or more if you have ‘em) whisked eggs, 1/4 cup of almond milk, 1/2 teaspoon of red pepper flakes (adjust based on your heat tolerance), 1/2 teaspoon salt, 1 minced garlic clove and 1/2 cup of shredded cheese in a bowl.

In a 9×13 greased pan (or smaller for thicker slices), pour the broccoli and sausage, along with a handful of spinach or kale (I used the latter). Then pour the egg batter in and stir to combine. Sprinkle a little extra cheese over the top.

Bake at 375 degrees, covered, until golden brown on the edges. (It took about 45 minutes in my oven, but keep an eye on it.)

I believe the the red pepper flakes are the secret to this recipe’s success (and David’s ringing endorsement); and for a girl that is a major wimp about anything spicy, I’ll be the first to admit it.

Checklist:

4+ frozen breakfast sausages

1/2 bag frozen broccoli

3+ eggs

1/4 cup almond milk

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 cup shredded cheese, plus extra for topping

Kale or spinach, optional

When Craft Beer and Volcanoes Collide

By some twist of fate, both the TBEX Europe and SATW conferences landed in volcanic destinations this year. Fortunately, that’s given me the opportunity to sample some of the most interesting craft beers I’ve tasted.

Case in point: Iceland’s Olvisholt Brugghus Lava Imperial Stout (which coincidentally, is carried at Compton’s Market in Sacramento) and Volkan’s Santorini Black (which I picked up at an unassuming market on the main drag of Oia).

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Lava rock isn’t just good for beer, but makes the soil extra fertile too. That’s why Santorini has such delicious tomatoes, and why Maui lavender and Molokai purple potatoes are all over gourmet menus in Hawaii.

Special thanks to Our Tasty Travels for the heads up on Santorini’s craft beer scene, and Lee Abbamonte for suggesting I blog about my (brown and darker) craft beer obsession (currently documented on Instagram).

Where else have you experienced volcano-related travel destinations, beer or food?

Short Ribs that Forgive

Forgot to pull out the crock pot? Even without a grill, these ribs won’t rub you the wrong way. In fact, the rub is what makes these speedy, BBQ-like short ribs meat-and-potatoes-guy approved.

The technique and an expanded ingredient list comes from Better Homes & Gardens, but I took many shortcuts for the sake of getting dinner ready in less than two hours, which is the minimum for most short rib recipes. Who has time for wood chips? Here’s my Cliff Notes version:

In a bowl, combine 1 tablespoon chili powder, 1 tablespoon packed brown sugar, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon ground pepper and 1/4 teaspoon cayenne pepper. Place short ribs (optional but recommended: trim fat first) in a casserole dish and rub with the mixture.

Bake covered in foil at 350 degrees for 1 1/2 hours, then brown on both sides on a grill pan before serving.

Final Fling: End of Summer Bites

There’s still time to enjoy the best of summer, without resorting to “it’s complicated.” With flavors at their peak, keeping things simple is the best way to go.

For starters, heirloom tomatoes are worth every penny. So splurge one last time! Simply season with olive oil, salt and pepper. Or slice and serve with fresh avocado (a winter crop in summer’s clothing) or goat milk yogurt and basil.

Peaches are best undressed. While I love a good cobbler or pie, the best way to enjoy them for dessert on warm summer nights is au naturel.

For a refreshing hors d’oeuvre that takes no time, slice a cucumber and top with smoked salmon. Party bonus: The colors will pop on a buffet table.

Mixed company? The options above will make it easy for all dietary persuasions to partake!

Hold Me, Thrill Me, Kiss Me, Grill Me: Calling for Meat Recipes

My meat-cooking skills are in a rut. We’ve endured endless pork tenderloins, ground turkey tacos and crockpot experiments. It’s time for a change!

With the arrival of a new grill in the coming weeks, I’ll finally be able to try out BBQ tips and tricks. But in the meantime, I need help! Please share your favorite meats, cuts and recipes. I’ll test out and blog the best of ‘em!

Ribs @ Tank House

Put an Egg on It: Frozen Fan

You can have your hash, and eat it too – without messing up the kitchen. Simply microwave a frozen meal compromised of veggies, grains and/or beans in a bowl, and then top it with a fried egg or two. I used Amy’s Organic Quinoa & Black Beans with Butternut Squash & Chard.

In no time you’ll be singing “Let it go!” to anyone who bad mouths TV dinners. (Just make sure to find one that uses all natural, wholesome ingredients.)

Goat Milk Yogurt Caprese Salad

Love a good caprese, but mozzarella got you down? Simply layer goat milk yogurt in between each slice of tomato for a creamy (but not overpowering) substitute. Finish with olive oil, fresh basil and salt & pepper to taste.

Cool as a Cucumber Yogurt & Lox Salad

Last weekend I whipped up another summer-inspired salad to-go using sliced cucumbers, lox and goat milk yogurt. Mix equal parts of each to your liking, and you’re off!

Thai Pulled Pork Soup

Here’s a great way to get a takeout-like Thai soup, using leftover pulled pork.

Start by adding pork to a sauce pan over medium; cook meat until it’s warm but don’t let it over cook. Add a quart of broth and bring to a simmer. Add noodles, fish sauce, basil and mint; cook until desired consistency. Enjoy!

Thai Peanut Crock-Pot Pork and Coconut Milk-Steamed Potatoes

Tonight’s dinner was a Thai spin on slow cooked meat and potatoes, minus the caloric unknowns of takeout. Even with my simplified and somewhat clumsy hybrid of Domestic Superhero’s Crock Pot Thai Peanut Pork and Eats Well with Others’ Coconut Potato Curry, the crock pot generated heavenly smells all afternoon, and the potatoes turned out oh so tender.

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Here’s what to do:

In the crock pot, place a pork tenderloin followed by a jar or so (drained) of roasted red (bell) peppers, 1/2 cup of soy sauce and 1 teaspoon red pepper flakes. Sprinkle 2 minced garlic cloves and 1/2 cup of peanut butter around the liquid. Set the crock pot on low for 6-7 hours.

Midway through, turn loins over and distribute peppers over the top to keep meat moist.

Towards the end of the cooking time, shred meat in the pot and let it cook in its own juices until ready to serve.

Meanwhile, drizzle about 1 tbsp of olive oil in a large pan or Dutch oven over medium to low heat. Sprinkle 1/2 teaspoon cumin, followed by 1/2 cup soaked and chopped cashews, and stir to coat. (Keep heat low so cashews don’t burn.) Add about 1 pound red potatoes and toss to coat. Next, add a mixture of 1/2 cup water and 2 tbsp tomato paste, followed by a can of lite coconut milk, 1/2 teaspoon cayenne pepper and 1/2 bag of frozen peas.

Cover and simmer until potatoes are tender; turn potatoes from time to time. (If needed, add almond milk to bring the liquid level to the mid point of the potatoes.)

Serve shredded pork in a bowl with the potatoes, peas and coconut milk broth. Enjoy the clearing of your sinuses!

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