Potatoes and green beans are roasted and turned into a creamy potato salad.
Ingredients
50-60 small red potatoes, cut in small chunks
1 t salt
1/2 lb. bacon, cooked and crumbled
1 1/2 – 2 C green beans, cut in 1-2 inch pieces
4 hardboiled eggs, chopped
2 T olive oil
Dressing: 1 T dijon mustard
1/2 C mayo
1 T apple cider vinegar
1/2 T honey
1/2 C Greek yogurt
1 t sweet paprika
1 t salt
1/2 t pepper
Instructions
Toss potatoes with 3/4 t salt, and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 15 minutes, flip potatoes and rotate baking sheets, bake 25-35 minutes more (or until potatoes are crispy outside and tender inside).
Toss beans with remaining oil, and 1/4 t salt. Bake at 350F for 10-20 minutes.
While potatoes and beans cook: Cook bacon. Drain on a paper towel lined plate. Whisk dressing ingredients together.
Toss potatoes, beans, eggs, and dressing together. Toss with bacon right before serving.
For this week’s episode, I wanted to use turnips. I also wanted to use some more of the pork I was given by Llano Seco Organic Pork. So I did.
First of all, turnips – cute, little, kinda spicy. I roasted them, which kinda mellows their flavor. I paired them with bacon. Win, win. I heart bacon. Big time. Usually when I cook bacon I make the whole package so I can eat all the leftovers freeze the leftovers to use in other meals. Secondly, let’s get back to the meat for a second. Have you tried anything from Llano Seco? They have a few items available on the add-ons list from Abundant Harvest Organics, like sausage (that I used in last week’s episode – guys, this stuff is YUMMY!), bacon, and ham! I’ve tried them all. THEY. ARE. GREAT!! I’ve seen on Facebook that you can find them at the Chico and Fort Mason markets. It would be worth a visit.
With the leftovers from this dish, you could make: Pork Tacos (easy – taco shells, cheese, lettuce, tomato, salsa, yogurt/sour cream, pork… GO!), Salad (peaches or nectarines, lettuce, almonds, pork, raisins, dressing), Pulled Pork Sandwiches, Pulled Pork Pizza, Sandwich (sliced pork, lettuce, Gruyère, dijon, mayo, bread – Tim had this for lunch today and he sent me a text saying how amazing it was – I love hearing that).
Another fun thing in this episode: I used my new hand blender from KitchenAid to grind the almonds. I’m so excited about this blender! I’ve used it a few times now, and am working on a review of it, but I just wanted to mention to you that I’m trying out this wonderful new product. I’ll tell you more about it at another time. I can’t wait!
Cook bacon. Remove with slotted spoon and set on a paper towel lined plate to drain. Crumble when cool.
Whisk butter, salt, and pepper together. Toss with turnips.
Place turnips on baking sheet and roast for 15-20 minutes.
Remove from oven and toss with honey. Bake an additional 15-20 minutes, or until turnips are crispy outside, tender inside. (Keep an eye on them so honey doesn't burn.)
Let’s dig in to some homemade burgers that are topped with bacon and a fried egg. Oh yes! Oh yum! Bacon = always a favorite. Burgers = also a favorite. Fried eggs… Husband loves them on burgers, so I thought I’d give ’em a try. I’ve paired them with roasted veggies from my weekly box of produce from Abundant Harvest Organics. The bacon, olive oil, and eggs, are all available as add-ons from AHO too!Â
Let’s be honest. In the calorie department, this might not be the lowest-cal meal. But, it’s not what I would consider junk food either (in part, because it’s homemade, so I know what’s in it). Let’s take a look at some of the many benefits of this meal:
Beef: Good source of protein, vitamin B12 and B6 (both important for proper cellular function), zinc, and iron. (1)
Eggs: Good source of protein. Promote heart health and important components in brain health. (1)
Broccoli: One of the most nutrient dense foods, rich in vitamin C, high in folic acid and fiber. (1)
Cauliflower: Vitamin K and C. Good source of fiber. (1)
Potatoes: Potassium, vitamins B6 and C, dietary fiber. (1)
Brussels Sprouts: Folic acid, vitamins C and K, beta-carotene, cancer-fighting phytochemicals in the form of glucosinolates. (1)
If it’s important to you to eat low-cal (or if you don’t like something I’ve got in the burger), we can still be friends. There are ways to change things a bit. You could: Use turkey bacon instead of pork. (I’ve never tried turkey bacon. I don’t know if the flavor of another type of bacon would be as good. But, do what you need to do.) You could use ground turkey or chicken instead of beef. (Why is it called beef, instead of ground cow?) You could even do a half-bean, half-meat burger. (If you try this, will you let me know how it is? I kinda want to try it.) Don’t add cheese (I’m not using cheese, but just saying, if you were going to, you could think twice). Or, just do as I did: Moderation. I ate this for dinner. I knew I was going to. So, for lunch, I didn’t have a huge meal. There. Done. Calories accounted for, dinner enjoyed without guilt.
Do you want the recipe? I was hoping you’d ask! Follow along and cook with me!
Last modified on 2012-12-01 02:25:01 GMT. 0 comments. Top.
Bacon and Egg Burgers
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Recipe Type: Burger, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
Think bacon and eggs is just for breakfast? How about on a burger? No, I’m not kidding.
Ingredients
1 lb. ground beef
1 t sweet paprika
1 T chili powder
Chili & Garlic Smoked Sea Salt (or regular salt, and some red pepper flakes)
pepper
1 egg
1 T olive oil
1 T red wine vinegar
juice from one small orange
1/4 C oats (or breadcrumbs)
4 slices bacon
4 eggs
lettuce
spinach
tomato
hamburger buns
Instructions
Cook bacon. Drain all fat. Combine meat with seasonings, 1 egg, oats, vinegar, and olive oil. Mix with hands (don’t overmix). Form 4 patties, pressing down in the middle slightly.
Cook burgers in bacon pan over med heat, for a few minutes (or until bottom is no longer raw, and is browned). Flip, cover, turn down heat (if necessary) and cook until internal temperature reaches 160F. Let rest while eggs fry. Top with bacon, egg, lettuce, spinach, tomato, and any condiments.
Notes
These burgers kinda fell apart and had to be re-shaped when I put them into the pan. BUT, they were juicy and moist after they were cooked, so totally worth it!
Last modified on 2012-07-18 22:41:10 GMT. 6 comments. Top.
Roasted Veggies
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Recipe Type: Side, Veggies, Roasted
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 4
I love just about any veggie if it’s roasted in the oven. So yummy!
Ingredients
4 sm.-med. potatoes (I used red), cut into wedges
1 large bowlful: broccoli, cauliflower, brussels sprouts
olive oil
salt (or Chili & Garlic Smoked Sea Salt)
pepper
1 T chili powder
1 t paprika
pinch cayenne
Instructions
Pre-heat oven to 400F. Toss potatoes with seasonings. Toss veggies with seasonings. Spread potatoes on one tray, veggies on another. Bake potatoes for about 15 minutes. Add veggies to oven, and bake an additional 15-20 minutes (or until veggies are slightly browned).
Notes
These burgers kinda fell apart and had to be re-shaped when I put them into the pan. BUT, they were juicy and moist after they were cooked, so totally worth it!
Think bacon and eggs is just for breakfast? How about on a burger? No, I’m not kidding.
Ingredients
1 lb. ground beef
1 t sweet paprika
1 T chili powder
Chili & Garlic Smoked Sea Salt (or regular salt, and some red pepper flakes)
pepper
1 egg
1 T olive oil
1 T red wine vinegar
juice from one small orange
1/4 C oats (or breadcrumbs)
4 slices bacon
4 eggs
lettuce
spinach
tomato
hamburger buns
Instructions
Cook bacon. Drain all fat. Combine meat with seasonings, 1 egg, oats, vinegar, and olive oil. Mix with hands (don’t overmix). Form 4 patties, pressing down in the middle slightly.
Cook burgers in bacon pan over med heat, for a few minutes (or until bottom is no longer raw, and is browned). Flip, cover, turn down heat (if necessary) and cook until internal temperature reaches 160F. Let rest while eggs fry. Top with bacon, egg, lettuce, spinach, tomato, and any condiments.
Notes
These burgers kinda fell apart and had to be re-shaped when I put them into the pan. BUT, they were juicy and moist after they were cooked, so totally worth it!
Cook bacon. Remove from pan and drain on paper towel. Remove all but 1 T fat from pan. Cook mushrooms and onions in bacon pan with honey. Cook until caramelized.
On a floured pan, roll/stretch out pizza dough. Bake at 475F for 5 minutes. Remove from oven and top with olive oil, some of the cheese, bacon, mushrooms and onions, and the rest of the cheese. Bake an additional 6-8 minutes more.
