Saturday, January 23, 2021

 Spaghetti squash with bacon    


1 spaghetti squash

1 package bacon

2 tbsp finely diced onion

1 tbsp nutritional yeast

1 clove garlic

1 tsp sea salt

freshly ground pepper to taste


Preheat oven to 425.


Slice spaghetti squash in half lengthwise.   Scoop out the seeds and discard, or save to roast at another time.  Brush cut surface with olive oil.  Place cut side up on a rimmed baking sheet and roast at 425 for 45 minutes.

Heat large skillet over medium heat.  I use kitchen scissors to snip the bacon into bite sized pieces (you pick the whole stack up right out of the package,  and snip through it all) right into the hot pan.  Cook until crisp, stirring occasionally.  Remove bacon to paper towel lined plate to drain.  Discard all but 1-2 tbsp of bacon drippings.  

Add onion to the pan you just cooked the bacon in and saute in whatever small amount of drippings may remain in the pan. Cook 3-5 minutes, until lightly golden.  Add minced garlic clove and cook 1-2 minutes more.

Remove spaghetti squash from oven.  Using a large fork scrape the across the top of the spaghetti squash to tease it apart and into the pan with the onion.  Add salt, pepper, nutritional yeast, and bacon drippings.  Stir to combine.  Add bacon to pan and stir again to distribute.

Enjoy!

  


Wednesday, January 13, 2021

Sweet Potato Bacon Breakfast

1/2 cup quinoa, rinsed
1/2 c water
1/2 c juice of choice (I use a berry juice blend)

2 medium sweet potatoes
1 tbsp olive oil
1/2 tsp coarse sea salt, to taste

1 package bacon
1/4 c dried berries of choice (I use mixed berries and cherries.)


Preheat oven to 450.

Add 1/2 c quinoa, 1/2 c water, and 1/2 juice to a small sauce pan, bring to boil over medium heat.  Reduce to simmer, cover, and simmer 15 minutes.

Chop sweet potato into bite sized pieces, toss with 1 tbsp olive oil to coat.  Spread in single layer on parchment lined baking sheet and sprinkle with sea salt.  Bake at 450 for 25 minutes.

Place large skillet over medium heat.  I open my package of bacon and use kitchen scissors to snip it into bite sized pieces directly into the hot pan, but you can also use a good old fashioned knife at the cutting board.  Brown bacon over medium heat.  Move bacon onto paper towel lined plate to drain when done, reserve 1-2 tbsp of the drippings.

When the quinoa has finished, add the reserved bacon drippings and 1/4 dried berries.  Stir and put the lid back on to steam.  Allow to sit while the sweet potatoes finish.

When the sweet potatoes are done add them to the large skillet the bacon was cooked it, adding the bacon back in along with the rested quinoa and berry blend.  Stir to combine.  Serve.

Made carefully this recipe is free of the top 8, but full of flavor.  All measurements can be adjusted to suit your family size and tastes.  I love the way this recipe can flex to  feed more people by adding a bit of extra quinoa and/or sweet potato, using different fruits and juices based on what I have on hand, and even different grains!  I often use a three grain blend with quinoa, millet, and buckwheat, but you could use any grain that your family loves.  You can even leave the grain out altogether and stir in some chopped spinach instead.  Play with it, make it your family's favorite way to start the day!