Category Archives: Uncategorized

Recipe: Lyonnaise Salad | Kitchn

We have a lot to thank France for when it comes to mealtime, but perhaps one of my favorites is Lyonnaise Salad, or Salade Lyonniase: it’s a perfect combination of frisée, a curly bitter salad green, tossed in a warm vinaigrette and topped with a poached egg and crispy thick-slab bacon pieces

Source: Recipe: Lyonnaise Salad | Kitchn

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Slow Cooker Spinach Artichoke Dip – Gimme Some Oven

A slightly healthier version of this decadent deliciousness.  Do remember that even tho its a little healthier, its still very high in fat and calories.  If you are working to lose weight, keep the portions small, and serve maybe with veggies instead of chips/pita.  So, I realized yesterday that I’m going to be in Kansas City a grand total of five days this next month.  Five!! Between a girls’ weekend at the lake, some fun work trips to Pittsburgh and Minneapolis and New York, plus my first long road trip with this cute guy to chillax at a cabin in North …

Source: Slow Cooker Spinach Artichoke Dip – Gimme Some Oven

Delish Easy Leftover Meals

http://www.delish.com/recipes/cooking-recipes/easy-meals-cosmo#slide-1

A slideshow of easy recipes to make use of leftovers, many of which sound gourmet but are very simple to make

My breakfast burrito making experience

So on July 1, I posted a link to a site with DIY frozen breakfast burrito recipes. http://wp.me/p11Emi-h1

Today I decided to give it a go.  I bought some large flour tortillas, make locally, stretchy and full of gluten.. which generally I am trying to avoid these days, but for burritos, its so great because the tortillas can take some abuse as you roll.

I used a dozen eggs and mixed in 1 can of green chiles and 3 tbs. of salsa, along with some low sodium salt and pepper and almond milk.  I cant wait for green chile season to start in a few weeks so I can use fresh ones!

I used a cast iron griddle pan, and alternated cooking a few slices of bacon between each ingredient, to keep it oiled.

I also added potatoes and onions, and used cheddar cheese.

One of my biggest peeves with frozen burritos is that the ends of the tortillas get super hard and stale when you heat them in the microwave.  In an attempt to combat this problem, I used about 1 tsp. of avocado per burrito to massage in to the edges of the tortilla before filling it.  I am thinking the fat and moisture of the avocado may help with this issue.  We will see how it turns out.

Each burrito contains approximately:

-1.5 eggs

– 1 slice bacon

– 1/5 cup potatoes

– 2 tbs onion

– 2 tsp. green chiles

– 1 tsp avocado

– 1 tbs. cheddar cheese

– 1 flour tortilla

 

Comes out to about $1.00 – $1.25 per burrito.  Plus 1.5 hours of labor. Which in retrospect seems a little meh..  Considering I can get a 260 calorie jr. burrito at sonic already made for $1.06.

However, these burritos are easily 2x the size of the sonic jr. burritos.  Comparably, these are more equivalent to the larger sonic burritos which are around $3.00 each.  Frozen, locally made breakfast burritos which are comparable in size and ingredients I can get in a 6-pack for around $8, which comes out to about $1.33 each.

Calorie/Nutritional content is roughly:

480 calories

29g fat

4g fiber

35g carbs

950mg sodium

21g protein

 

This could be reduced and made healthier by: using turkey bacon, vegetarian “sausage”, or no meat, using carb-reduced tortillas, leaving out the potatoes, and adding more veggies – bell peppers, spinach, etc.

I wrapped each burrito individually in wax paper (I just learned that it is microwavable!), and then put 4-5 burritos into a freezer bag and stuck them in the freezer.

They should take 2-3 minutes in the microwave to reheat.

Worth the time and effort?  Maybe.  Can customize the ingredients, and save about $.10 – .50 cents per burrito, at the cost of about 2 hours time for prep, cooking, rolling, and cleanup.  At this rate, my labor in making these comes out to be worth about $3.00-5.00 per hour.  If money is really tight, go for it, but if you are really busy and would rather spend a few extra bucks a week for pre-made burritos than a few hours making them.

 

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thanksgiving-style

So, I am throwing around ideas still, but I think this is going to be what I will make.  In addition, my brother is making a strawberry cornbread, and a sweet and spicy potato soup.  

– roasted brussel sprouts with balsamic and cranberries (I know, no one likes brussel sprouts.. but trust me on this lol)
– root vegetable lasagna (using butternut squash, apples, carrots, beets, turnips, etc as the ‘noodles’ , with a cinnamon spiced ricotta cheese as the filling, topped with a strussel of crushed walnuts and pinon nuts
– apple pie (i think this wont be gluten free actually, since we got free pie crusts from the food bank..)
– butter lettuce salad with pomegranate seeds and lemon
– roasted garlic (to be smeared on bread or eaten in the salad)
– baked brie with cranberry sauce, with gluten free crackers

 

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