I had to share this recipe. I had some green peppers to use up and was craving soup. This came out excellent. I made a few minor adjustments as I can never leave well enough alone. Changes: 3 jalapenos, 5 green peppers, 3 cloves garlic, a bit more broth and half-and-half plus added parsley as well.
Potato, Bacon, and Egg Hash September 29, 2012
I got inspired this morning as I attempted to be as lazy as possible and stay in bed watching TV. Giada had this awesome recipe for Salami, Bacon, and Spinach Hash and because I can never leave well enough alone and I didn’t have some ingredients, of course I modified it. These measurements are a guesstimate as I just added what amount looked right. It was delicious!
- 3 slices thick cut smoked bacon, cut into 1/2-inch pieces
- 1 medium russet potatoes, unpeeled and cubed
- kosher salt
- black pepper
- 1 tablespoons extra-virgin olive oil
- 1 /4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 cup shredded cabbage
- 3 slices Genoa salami stacked on top of each other and cut into chunks
- 1/4 teaspoon ground nutmeg
- 1 small Roma tomato, diced
- 2 large, organic eggs
- chopped fresh parsley
- Cook the bacon in a stainless steel skillet over medium heat. Stirring occasionally to brown evenly and crisp. About 5 minutes. Remove bacon to paper towel and reserve.
- In the bacon fat, cook the potatoes sprinkled with salt and pepper. Stir often until crisp, about 10 minutes. Remove and add to paper towel.
- Add oil, onion, green pepper, salt, and pepper to pan. Cook until soft, about 5 minutes. Add cabbage, salami, tomato, nutmeg, salt and pepper and cook through about 4 minutes.
- Add the bacon and potatoes back in and stir well. Make 2 openings in the mixture and crack an egg into each opening. Cook until the eggs are set but yolks are still runny. My eggs took about 7 minutes.
- Sprinkle with fresh parsley and serve. Yum!
Watch my Garden Grow June 23, 2012
This is one of my favorite times of the year, when the garden starts showing off – getting buds, flowers, and fruits. Just looking at it gives me a sense of accomplishment. I know that in a short time I will have more produce then I can handle and I’ll break out the pressure canner. I cannot express enough the difference between food you grow on your own and what you buy in the supermarket. Did you know that celery actually has flavor and peppers aren’t bitter? Even more, growing your own food gives you a level of control over what goes into your body. I know what I use in and on my garden. I know how fresh the produce is because I am the one who picked it. This year, we extended the garden again and planted more than last year. This year’s offerings:
- Red onions
- Swiss Chard
- 3 Types of Tomatoes
- Green Peppers
- Jalapeno Peppers
- Green Beans
- Straightneck Squash
Simple Living Food June 18, 2012
There is nothing that says real simple living like the times we take ourselves completely out of our element. For some, our home is in the urban jungle, for others it’s the suburban safari, and others the country zoo. No matter where you are or where you live, we all need to unplug and unwind and take time to be what we were born to be – the human. Just like every other animal, we were built to sustain in this world. Our problems lie in the struggle between how we were made to live and how we want to live in this world. Many people believe living like a human is beneath them – the Jones’ would’ve gotten take out tonight right? In our world where being busy is somehow a gauge of success (although I am not sure why), in my natural rebellious way, I did the opposite. I took a long weekend with some of my favorite people and animals to spend in the woods. Tents, a campfire, and nature are all you need to put life in perspective at times. (more…)
Random Garden Contemplation May 29, 2012
The weather has been so funky this year, I was really worried about how the garden may fair. Well, as I’ve said before, I had a rough start and lost a lot of plants early on while starting seeds inside. I went out to check my garden today and the “questionable survivors” seem to have new life. Two tomato plants that were on death’s door have grown new, healthy leaves and seem strong. A few pepper plants that didn’t take well to the transplant grew new leaves – way better than their measly two. Everything seems to be thriving and as much as the weather is messing with us humans with agendas – 92 degrees in May in suburban Philadelphia is not the usual – it seems perfect conditions for a vegetable garden. I can only hope the pass off of rainy and sunny days make this a bountiful year!