Frittata!

How awesome would you look, if you presented this as breakfast one day?

Whole Quiche

Here is a little secret: it’s super easy! Sshhhhhhhh!

1 large cast iron skillet
1 tbsp coconut oil
1 lb Italian turkey sausage (ground or links chopped into bite sized pieces)
1 medium onion, any kind you like
1 can sliced black olives, drained of juices
1 large avocado
6-10 large eggs (depending how egg-y you like it, I used 7)
splash of any style milk you drink

Move an oven rack near the top, and turn your oven to broil.
Heat the cast iron skillet on medium heat on the stove.
Add the coconut oil and let it melt, make sure the skillet is hot before adding any other ingredients.
Add the Italian sausage, stirring often until it’s fully cooked.
While that’s cooking, chop your onion.
Add the onion and let that cook for a few minutes, stirring a bit.
Add the olives, stir those around too.
While that’s cooking, chop your avocado into bite sized pieces, also, whisk your eggs in a bowl with the milk.
Add the avocado, and stir all the ingredients.
Now, add the eggs/milk combo, and constantly stir the mixture until the eggs are about half cooked.
Put the cast iron skillet in the oven (don’t forget to use an oven mitt for the handle, it’s hot!).
Cook for 3-ish minutes (yes, that’s it!), or until the eggs are light brown, like the awesome picture.
Let the awesome-ness sit on the stove away from heat for 5-10 minutes so it can cool a bit.

This serves about 6. ENJOY!!!

I served this with a side of spinach, the fanciness is getting a little out of control, I know…

Slice Quiche

This sounds like a lot of steps, but is actually relatively easy. Try to make this on the weekend first to practice, but it’s fast enough to be a weekday staple too. It will look like you slaved in the kitchen for hours, even though you didn’t! Don’t worry, your secret is safe!

Also, play with ingredients, here are some other ideas:
Ham, green chili, mushroom
Bacon, spinach, cooked potato
Broccoli, red pepper, leek
You get the idea, make it with ingredients you like!

***NOTE: if you make this with other ingredients, make sure to add spices and salts (again, any you like). For this recipe, the Italian turkey sausage was already seasoned and was the basis of the flavor for this particular frittata.

Rice. Easier than you think!

No need to measure rice EVER AGAIN! YAY!

Fill a pot 3/4 full with water.
Bring it to a boil.
Pour any style of rice into the boiling water, only pour in enough rice to make the water and rice ratio about 1:1.
Turn the heat to low, and stir the rice around a couple of times.
Cover the pot.
Set the timer for fifteen minutes for white rice, and 20 minutes for brown rice.
Just leave it alone to cook, no need for any more stirring.
Once the timer goes off, drain the excess water into the sink, keeping the lid on (don’t forget to turn off the stove!).
Leave the lid on for five to ten more minutes, away from the heat.
Take the lid off, and fluff with a fork!

Serving is a half cup. ENJOY!!!

This style of cooking means NO MEASURING, and no rice cooker! And the rice is super fluffy too! Booya!

Rice

Here is the style of rice I usually buy. I buy in bulk from the local Asian Market. Yep, that’s 15 pounds! YUM!

Bulk Rice

Pumpkin Chili!

Pumpkin Chili

Hey y’all! This is a great, hearty, healthy fall dish! And, the carotenoids in the pumpkin may help prevent skin wrinkles. You’ll have a happy tummy and you’ll be able to smile about it without worrying about those smile lines! Sweet!

2 lbs of ground beef OR turkey
1 large onion (any kind you like)
5 garlic cloves
1 tbsp cumin
1 tbsp crushed red pepper flakes (less if you like it mild)
1 15 oz can of pumpkin (not pie filling)
1 16 oz jar of black bean salsa
2 cups of any broth you like
1/3 cup-ish of cilantro (optional)

In a large pot, brown meat on medium heat.
While it’s cooking, chop your onion and garlic.
Once the meat is browned, add the onion (leave the meat fat in the pot!) and let that cook for a few minutes, stirring occasionally.
Add the garlic, cumin, crushed red pepper flakes, and cook for a few more minutes, stirring occasionally.
Add pumpkin, black bean salsa, chicken broth, and chopped cilantro.
Stir all the ingredients until it looks like chili. Simmer on low for 10-15 minutes so the flavors blend.

This makes about six bowls. ENJOY!!!

If you want a vegan version, just add a can of drained black beans in place of the meat! YUM!

And, yes, I understand I’m a terrible photographer. At least I don’t have a lot of wrinkles.