Bacon (& Broccoli) Lovers’ Scramble

David loves bacon, I love broccoli (really I do, it’s a texture thing). Scrambled eggs can get boring after a while, so I decided to kick things up a notch using the best part of bacon: the fat.

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1. Cook bacon (3 slices was enough for the two of us)

2. Remove bacon and use same pan with bacon fat to cook chopped, frozen broccoli

3. Remove broccoli and use same pan to cook eggs

4. When eggs are set, add chopped bacon and broccoli. 

Optional: if you’re feeling extra indulgent, top with shredded cheese 

Wordless Wednesday

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Making it Work: Turnips

5 meals, one main ingredient: turnips, from Farm Fresh to You. Most of the heavy lifting took place Sunday night. Here’s how it went down:

Sunday: made a half portion of Risotto with Turnips and Bacon while cooking remaining pack of bacon in the oven; simultaneously made Peas and Turnips with Bacon and Dill Butter (minus the dill); experimented with soup made from turnip greens (no good)

Monday: made turkey meatballs with fresh squeezed orange juice, breadcrumbs and egg; served with peas side dish

Tuesday: had peas side dish for lunch; BLTs for dinner with leftover bacon

Thursday: made spinach fettuccine to go with leftover meatballs and homemade cream sauce – half a stick of butter, one giant spoonful of risotto, parmesan cheese and lowfat milk all cooked to a simmer in a saucepan.

Who knew turnips could be such an adventure?!

The Real McCarbonara

I’m cheesy. Carbonara is smoky. That’s the beauty of using bacon. A few weeks back I Channeled Carbonara by swapping peas for bacon using an Epicurious recipe (with capellini in place of farfalle). And while still delicious, there’s nothing like the real thing. Only critique from David: more bacon!

BLTAP

BLT + sauteed apples + provolone = BLTAP. Some consider the classic BLT to be the perfect formula. But in my kitchen, there’s always room for a little creative license. So tonight, I introduced apples into the equation – apples cooked in bacon fat. I’ll admit the flavor wasn’t totally apparent in the sandwich, but it was a good way to reduce the acidity of the apples and make up for a shortage of tomato slices. Plus, who doesn’t love a little extra bacon flavor?!

Verdict – David preferred the BLTP; while I enjoyed the full BLTAP. What other ingredients have you added to the BLT?

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Mmm Soup

Leftover black beans + broth + random leafy greens + bacon = delicious wintery soup! I’m still trying to use up leftovers and exotic veggies delivered by Capay, before my next Safeway delivery arrives tomorrow. So tonight we played it safe with BLTs (cabbage in place of lettuce), and I experimented with soup.

Starting with black beans, I added cream cheese (not the most ideal ingredient for heating, so I wouldn’t endorse it), then put the mixture in a sauce pan, to which I added chicken broth, sliced Napa cabbage, kale and bacon. (I swear bacon makes soup instantly better – as discovered in October.) In fact, there was a slightly unpleasant smell coming from the stove, before I added the chopped bacon. But once it simmered for a few minutes, the soup adopted that delicious, smoky aroma. The results were delicious!

In summary, making homemade soup is easy. Any beans will do. Just make sure you have broth, spongy greens that will soak up the flavors, and bacon if you’re daring. 😉

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Bringing Home the Bacon

Black bean soup + broccoli + mashed potatoes = just add bacon! In my quest to eat healthy this month, I’ve had a lonely package of bacon sitting in the fridge, waiting to expire. In a last ditch effort to use it on this lazy Sunday evening, I dug up a couple of bacon-based recipes from one of my old favorites, Epicurious (which recently released a free iPhone app). The results didn’t compromise my diet, and David cleaned his plate:

  • Black Bean Soup – My paraphrased version left out the jalapenos, oregano, bay leaf, thyme and cilantro; and since I used canned black beans instead of dried, I cut back on the simmering time (1 hour vs. 2.5). I also used homemade (frozen) chicken broth, defrosted in the microwave.

  

  

I may have dodged a grease fire in the process, but I did learn a nifty trick for cooking bacon when you need to collect the fat for use later: layer the strips of bacon inside a wok or coffee filter-shaped sauce pan. Plus, the slanted angle seemed to prevent a lot of the typical splatter that happens in a flat frying pan.

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