Friday, March 16, 2012

turkey-bacon fried rice and quinoa

It all started with this lovely sprouted rice and quinoa blend (first heard about it from college friend Jen at her blog, Gluten-Free Gluttons, and then saw at Costco and had to have)...

The brainstorming set in and I sauteed a chopped onion and two sliced garlic cloves in quite a bit of olive oil...

I had cooked one cup of the rice and quinoa blend and then added that to the cast iron skillet, then cracked in two eggs and stirred till cooked. We had two strips of leftover cooked bacon that I crumbled in along with two thick slices of roasted turkey breast I had defrosted.

With a sprinkling of seasoned salt, we were ready to dive in.

Don't forget your greens for the side: mixed lettuces, cilantro leaves, cucumber, avocado, and black olives.

And the leftover fried rice the next day was great with a few squirts of Worcestershire sauce. Mamatouille's verdict? Mamayummy.

You'll need:

  • 1 cup sprouted brown rice and quinoa blend (cook according to directions, and at some point I'll try it in my rice cooker and let you know how it turns out)
  • generous splashes of organic olive oil
  • 1 onion, chopped
  • 2 garlic cloves, sliced thinly
  • 2 eggs
  • 2 pieces thickly sliced leftover cooked turkey breast, nitrate and nitrite free, chopped
  • 2 pieces leftover cooked chemical-free uncured bacon, torn into small pieces
  • seasoning salt
  • Worcestershire sauce, if desired (good on leftover fried rice)

Do this:

Saute your onions (if you remember and love Justin Wilson, pronounce them onYONS like I do, please) and garlic in olive oil, adding the onions first until they're soft, then throwing in the garlic a bit later to prevent burning. Add in your cooked rice and quinoa blend, then crack in the eggs and stir it all up. Next come the proteins and seasoned salt, and then bowl it up! (Don't forget your chopsticks.)

This makes enough for two adults and one kiddiewink-bean who had two helpings, plus it made some leftovers for a one-adult lunch the next day.

Monday, March 12, 2012

pear, cranberry, and gingersnap crumble

OK, I must confess that I haven't done any real baking in ages, and this recipe was actually in my archives, waiting patiently to be posted. (My just-turned-six-year-old did request key lime pies for his birthday party yesterday, but that's so easy--just 3 or 4 ingredients!) We've cut way back on sugar, dairy, and grain-carbs, and instead are focusing on meat, fish, eggs, beans, veggies, and fruits (not as a diet, just for health reasons). We're feeling good! (We're not saying no to anything when we're out at friends' homes, though.)

Anyway, I wish I had a box of these gingersnaps right now...I could eat a whole box of these puppies. They're what I used for the crust of this pear, cranberry, and gingersnap crumble from Smitten Kitchen.

I actually didn't have any lemon zest or white pepper on hand, but with these snappy cookies in the crust, I didn't feel it needed either.

Maybe I did add a wee bit of chopped crystallized ginger...I can never resist, and neither can the kiddiewinks. They'll eat a mouthful, guzzle water, and then beg for more ginger. Crazy beans! (I think they might just take after their mother. Maybe a teensy bit.)