If it hasn’t become wildly apparent, we don’t follow any particular eating plan around here. We eat meat and veggies. We eat breads and fruits. We’re not followers of low carb or paleo or .. whatever. If it’s food, chances are good one of us likes it.
I’m not afraid to check out recipes that are from a particular style of eating, though, especially if it sounds delicious and won’t require an investment in a huge number of ingredients that we won’t regularly use.
Over on Nom Nom Paleo, I found a recipe for Egg Foo Young-ish – it sounded like something my husband would like and the only ingredient we didn’t have on hand was the coconut flour. I picked that up at the grocery store.
I am not a fan of Egg Foo Young but these turned out to be SO GOOD! I tweaked the recipe somewhat for our tastes and that’s what’s transcribed below. If I were in your shoes, I’d go check out the original recipe and see if it would work for you as-is.
Modified Egg Foo Young-ish
4 large eggs
3/4 tablespoon dried minced chives
1 teaspoon dried onion powder
¼ cup coconut flour
½ teaspoon baking soda
1 cup frozen spinach, thawed and squeezed dry (you end up with about 1/3 cup of spinach)
2/3 cup diced ham (or any leftover cooked meat)
1/2 teaspoon of apple cider vinegar
1/2 teaspoon ground black pepper
coconut oil for frying
- Whisk the eggs in a large bowl. Add in the minced chives and onion powder. Allow the chives to rehydrate.
- Stir in the coconut flour and baking soda. If you’ve never used coconut flour before, marvel at how rapidly is soaks up the eggs. Worry that you’ve ruined the recipe (you haven’t) and carry on anyway.
- Stir in the spinach, ham, vinegar, and black pepper.
- Heat the coconut oil over medium heat in a cast-iron pan (or on a griddle, if that’s what you’ve got).
- Divide the batter into 6 (I just used a spoon and shoved it around in the bowl a bit ’til it was divided a bit).
- Put one of those 6 blobs of batter into the pan. Press down gently to flatten – then cook for about 2 minutes. Flip and cook for another minute. The end result should be crispy on the outside!
- Cool ’til it reaches eating temperature.
- Repeat until you’ve used up all the batter.
I’ve been away for a bit – travelling for work – so haven’t had a lot of chances to bake anything new or crochet anything fancy. But it’s a long weekend here in Ontario and I had some older bananas to use up. One thing led to another and now there are muffins cooling on my counter.
Banana Chocolate Chip Muffins
Makes 12 large muffins (not ‘jumbo’, just large).
2 cups flour
3/4 cup chocolate chips
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
4 mashed bananas
3/4 cups packed brown sugar
6 tablespoons oil
1 teaspoon vanilla
- Preheat the oven to 375F. Spray or grease-and-flour a muffin tray. You could use cupcake liners if you happen to know where yours are at the moment – some of us aren’t that prepared for this whole thing.
- Mix together the bananas, egg, oil, vanilla, and brown sugar.
- Add in the remaining ingredients and mix just ’til everything is combined.
- Spoon the mixture into the muffin cups.
- Bake for 18-22 minutes (test after 18 minutes) – or until the toothpick comes out clean.
- Allow to cool in the pan for a few minutes, then transfer to a wire rack to finish cooling. Or, y’know, eat them scaldingly hot and burn your tongue. Whatever works for you.
Cheddar AND Bacon!
For some inexplicable reason, I find biscuits difficult to make. They come out too dry. Too bland. Not puffy enough. (Or all of the above.)
My husband loves biscuits.
I stumbled across a recipe that sounded easy and I tweaked it a bit for our own tastes. And it is SO GOOD that I’m sure no one in the house would complain if I made them every day. They’re easy, but they’re also crispy and buttery and very, very tasty.
Bacon Cheddar Biscuits
Makes about 20.
2 1/2 cups of flour
1 1/2 tablespoons of white sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1/2 cup of cold butter, cut into chunks
1 rounded cup of shredded old cheddar cheese
1/2 cup of precooked, crumbled bacon
1 cup of whole milk
1 egg, beaten
- Preheat your oven to 425F. Line a baking tray with parchment paper.
- In your food processor, combine the flour, sugar, baking powder, and salt.
- Toss in the chunks of butter and pulse into the chunks turn into crumbs.
- In a small bowl, mix the egg and the milk.
- In a large bowl, dump the contents of the food processor. Stir in the bacon and the shredded cheese.
- Pour the egg/milk mixture into the large bowl and stir.
- It will be sticky. Very, very sticky. Use your hands to gently combine everything, if needed.
- Lightly flour your counter and scrape the dough onto it. Using your hands, press the dough down until it’s about 1/2 an inch thick.
- Use a round cutter (I use a 2″ one) to cut out the biscuits. Place them on the baking tray, about an inch apart (they don’t expand much outward, but they do grow upward).
- Bake for approximately 10 minutes, or until they’re crisp and lightly browned.
- The original recipe said they could be frozen. I refuse to believe that there could possibly be any left over for that.