I totally stole this idea from another blog. It sounded pretty legit, so I fussed with it to suit our tastes and not depend on leftovers. I am well aware that this is one of the least photogenic foods that has existed. I’m comfortable with that. It’s delicious. If you’re not being so strict about watching carbs, adding shredded carrots or thinly sliced red bell pepper would be really nice. Really anything can be modified, this is just what I put in mine.
Eggroll Stir Fry Bowls (makes 8)
Nutrition Breakdown (per 1/8 recipe)
36 g protein
This is as ridiculous as it sounds. But it is also delicious, filling, and if you’re keeping an eye on your carbohydrate intake, low carb. It also gives you all the flavor of a bacon cheeseburger without the bun. Either eat this on its own, or have it over a simple salad. I like to double the recipe, make 2, and freeze one of them for a few weeks later. In my experience, when eating a restrictive diet, the easiest way to set yourself up for success is having tons of “premade” stuff that is ready to eat – which is why I usually have already peeled boiled eggs, string cheese, salami, and jello in the fridge. This bacon cheeseburger quiche is one of those puzzle pieces. It keeps in the fridge for a full week easily, although we’ve never had it last any longer than that, if you know what I mean. 😉
Bacon Cheeseburger Quiche (makes 6 servings – photos show a double recipe)
Ingredients(one pie plate):
This is a goody. Simple and satisfying as a small meal, or add a side of some sort and serve it as a “normal” meal.
Makes 5 servings, takes 45 minutes
Time to stop talking about chickens, and start talking about pastry. Puff pastry is a pretty magnificent creation. If you’re not familiar with puff pastry, it is a ton of super thin sheets of dough separated by a ton of super thin sheets of butter. When rolled out, sliced, and baked, the butter begins to steam, separating the layers of dough and crisping them up. This is totally incredible. Unfortunately, most puff pastry purchased at the grocery store is made with a combination of butter and palm oil, or straight-up palm oil. It doesn’t taste as good. All-butter puff pastry can be acquired, but a tiny bit costs like $13, and frankly, if it’s something that I can make myself in bulk and save 90%, I’m gonna go that route. Last time I made puff pastry for croissants, I went through it so quickly that I deeply regretted not having made more. As the weather has finally begun cooling down in the Seattle area, I have started putting stuff up for winter – starting with several pounds of puff pastry. Photos indicate a quadruple batch, although you may find that making each batch separately is an easier proposition. I certainly did.
Adapted from Nick Malgieri Puff Pastry
Mix the dough
Prep the butter
Form your dough package
Roll it, Roll it good
Fold the dough
Chill your dough, lather, rinse, repeat
Use the dough
To use the trimmed-off ends of the puff pastry, line them up and roll them out together. Sprinkle with some sugar, spread with nutella, or anything else that you can think of that isn’t too bulky (maybe parmesan cheese and pesto or sun dried tomatoes?). Roll up into a log. Chill thoroughly (I actually like to freeze the log for 20 minutes or so) and slice into pinwheels. Place on a parchment or silpat lined baking sheet and bake at 400F for 20 minutes, or until the palmiers have puffed a little, the edges are browned, and the center looks cooked.
Get out your rubber gloves, it’s time for Hatch chiles! Hatch chile season only comes about in August. The town of Hatch, New Mexico has some special conditions that create these incredible chiles. Either way around it, they are only around for a few weeks, so you have to strike! I found the first bits of this year’s crop at a local grocery store and promptly purchased 4 pounds of peppers. I had the day off and was going to get them “put up” for the remainder of the year. Apparently in the Hatch area, there are regularly guys on roadsides with these big metal roasting rigs that will just sell you boxes of charred hatch chiles. The Whole Foods in our area gets them each year also and will sell you cases of charred chiles also. This is definitely easier and only marginally more expensive, but I don’t mind doing my own, so I got to it.
My method is actually to fill the charcoal chimney for my Weber grill all the way to the top with charcoal, light it, get it nice and hot, and then set my grill grate directly on top of the chimney, and then place my chiles on that. It takes a little while, to do all of them, but the chiles char more evenly and faster than when they’re further from the coals. This can also be done over a gas grill, using a propane torch, or if you’re manly, over a campfire or whatever. Then the chiles get piled up in a container that will assure that they are stacked on top of each other, and covered in plastic wrap until they are cool enough to handle. Now for the next part, for the love of god, wear rubber gloves! I made this mistake last year, and apparently was too stupid to remember it this year, and made it again. Hatch chiles are hot. They run between 5,000 and 7,000 scoville units. For reference, Jalapenos are in the 2,500-8,000 range. Just keep that in mind. After doing probably 20 peppers, my hands were BURNING. And I tried many different things to get rid of the pain, all with very limited success. I had to remove my contacts and wash my face using a rubber glove that night. Not exaggerating, it took 24 hours to stop hurting, and even 36 hours later, I would get occasional burning sensations. Not pleasant. Wear gloves. Anyway, once the peppers have been charred, covered, and cooled, the skin should be loose and peel off pretty easily. Peel all of your peppers. Then go through and remove the stem end and pull the inner membrane and seeds out.
After roasting, peeling, and deseeding, I individually vacuum packed each chile. I know that this seems wasteful, and it kind of is. My reasoning is that last year I packed a few in each package and would usually only use one or two for a particular recipe or dish, and then struggle to find a use for the remainder of the package. This way, they defrost in seconds under a stream of warm water and I won’t have leftovers. Your mileage may vary. After vacuum sealing each pack, I labelled and weighed (I love weighing everything) and tucked them away in the freezer. Recipes utilizing hatch chiles to follow!
It’s been a while since I’ve shared a recipe. And in true Laurel fashion, I have totally forgotten about the specifics of this recipe. But luckily, this recipe is more of “a little of this and a little of that” type. You know, when you combine bacon, cheese, and smoke, it’s hard to go wrong. Seattle has been experiencing a heck of a heat wave this year. I’m already sick of meal planning to avoid putting much heat in the house, and we are only in July. There is still a solid 45 days left of hot weather. Anyway, this is a simple way to reduce overall house-heat, and can be done fully outside if you either have an outdoor burner of some sort or just omit the sausage. I am not entirely sure where the name came from, but the Atomic Buffalo Turd designation seems to refer specifically to jalapeno poppers that are cooked on a grill or in a smoker, stuffed with both cream cheese and a meat product of some kind (many people use lil smokies) and wrapped in bacon, vs breaded and fried.
Atomic Buffalo Turds
Our friends Jeremy and Kial got married on March 14. In case you don’t understand the significance, the date (at least in the US) is 3.14.15, or the first few digits of the number Pi. Which also makes it Pie Day! When they got engaged, I begged them to let me make their wedding cake, and when they told me they wanted pies, I was over the moon excited. And then I started thinking of the logistics of making enough pies for an entire wedding. And I got a little concerned, but then I got to planning, which I am great at. We selected 4 different pie flavors: Strawberry rhubarb, cherry, key lime, and candy bar. And I got to it. We needed at least 9 pies for the 80 people addending the wedding. In my experience, if there are different flavors available, people are more likely to go back for seconds to try another flavor. I decided to err on the side of caution, and bring a dozen pies(3 of each type). But I didn’t want to count on not having any terrible mistakes happen, so I made 4 of each type of pie so that if something went horribly wrong, I’d have alternates. First off, I needed 16 pie plates! So I appealed to my local Buy Nothing group, and was able to get 5 plates donated. The remainder were picked up for $3 each at Ross and Goodwill.