Archive for September, 2011

September 13, 2011

Loaded Potato Frittata


6 slices turkey bacon
4 medium Russet potatoes
8 eggs
1/2 cup milk
1/4 cup sour cream
Salt and pepper
1 1/2 cup shredded cheddar cheese
1 bunch green onions, sliced

Side ideas: Clementine oranges, apple slices, bananas, cantaloupe wedges


Preheat oven to 350.
Cook the turkey bacon (or regular bacon if you prefer) in the cast iron skillet.)
Remove the bacon from the skillet and then saute the potatoes in the bacon grease for 5 to 7 minutes, or until begin to soften.
In a mixing bowl, whisk together the eggs, milk and sour cream. Add a little salt and pepper and whisk that in too.
Once the potatoes have softened some, pour the egg mixture over top and let cook on the stovetop for about 3 minutes, or until you see the eggs along the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the eggs in the middle have set.
Add the shredded cheese to the top and then bake for another 5 minutes. Be sure to use a heavy duty oven mitt, as the handle will be hot, hot, hot!
Once the cheese is melted, remove the skillet from the oven. Let cool slightly before slicing.
Slice and serve topped with green onion slices and a side of fresh fruit.

Tags: ,
September 5, 2011

Roasted Cinnamon Chickpeas (& Carrots too)

Found a recipe I’m itching to try. If it turns out well, it’ll give us a healthy sweet snack that’s safe for the little dude. Found on Weelicious.

Roasted Cinnamon Honey Chickpeas (makes about 2 cups)

1 15 oz. Can Garbanzo Beans, drained and rinsed (or 2 cups cooked garbanzo beans)
1/2 Tsp Ground Cinnamon
1 Tbsp Canola or Vegetable Oil
1 Tbsp Honey

1. Preheat oven to 400 F.
2. Place the beans between two paper towels and pat dry, loosening the outer skin of the beans.
3. Remove the outer skins of the beans and pat dry to remove any other excess liquid (removing the outer skin of the beans takes a few minutes, but it’s a great job for getting kids involved).
4. Whisk the cinnamon and oil in a bowl to combine, add the beans stirring to coat and place on a baking sheet.
5. Roast for 40 minutes.
6. Remove the beans from the oven, place in a bowl and toss with 1 tbsp of honey.
7. Place the beans back into the oven and roast an additional 7 minutes.
8. Cool completely and serve.

And, since these are made at the same temp as the chickpeas, I’m going to do them at the same time (as a side for our supper of tuna) and see how it goes.

Roasted Carrot Coins (Serves 4)

4 Medium Carrots, peeled and cut into coins, about 2 cups
1/4 Tsp Paprika
1 Tbsp Olive Oil
1/4 Tsp Kosher Salt

1. Preheat oven to 400 F.
2. Place all of the ingredients on a baking sheet and toss to combine.
3. Roast for 30 minutes.
4. Serve.

September 3, 2011

Secret Ingredient brownies



1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts


Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.