Category: gluten free


 

INGREDIENTS

  1. 1 pound bacon
  2. 2 pounds brussels sprouts
  3. 1 teaspoon ghee
  4. 1 teaspoon garlic powder
  5. 1/4 teaspoon sea salt
  6. Small wooden skewers

DIRECTIONS

  1. Cut each strip of bacon in half lengthwise. In a frying pan on medium heat, cook the bacon until it’s partially cooked but still soft and pliable. (If you overcook the bacon, it will be difficult to weave it onto the skewer.) Remove the bacon from the pan, and set it aside. Remove most of the bacon grease from the pan, leaving just enough to coat it.
  2. Cut the brussels sprouts in half lengthwise. Add the sprouts, ghee, garlic powder, and sea salt to the frying pan. Sauté on medium heat until the sprouts are tender and browned.
  3. Preheat the oven to 375ºF.
  4. Assemble the skewers by threading 1 end of the bacon onto the end of a skewer. Add a brussels sprout slice, and weave the bacon around the sprout and back through the skewer, creating a wave pattern between the sprouts. Move the bacon and the sprout down the skewer, and repeat this process 2-3 more times for each skewer.
  5. Bake the skewers in a baking pan for 5-10 minutes, or until the bacon is fully cooked.

From Paleo Happy Hour by Kelly Milton

 

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This is really good from Epicurious and if you don’t have time or want to do the potatoes you can purchase a bag of plain “Simple” hash browns (not frozen) in store and use instead of fresh ones, works fine….
YIELD Serves 8-10
TOTAL TIME 1 hour

INGREDIENTS

    • 4 medium russet potatoes (about 2 pounds), peeled
    • 1 1/2 teaspoons kosher salt, divided
    • 3/4 teaspoon freshly ground black pepper, divided
    • 2 tablespoons vegetable oil
    • 3 tablespoons unsalted butter, divided
    • 4 medium shallots, thinly sliced
    • 6 large eggs, room temperature
    • 1 1/4 cups half-and-half
    • 1 teaspoon mustard powder
    • Pinch of grated nutmeg
    • 1 tablespoon finely chopped tarragon
    • 5 ounces Fontina cheese, grated (about 1 1/2 cups)
    • 4 ounces fresh goat cheese, crumbled (about 3/4 cup)
    • 1/2 bunch asparagus (about 1/2 pound), ends trimmed
  1. Special Equipment:
    • A 10-inch cast-iron skillet

PREPARATION

    1. Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
    2. Heat oil and 2 Tbsp. butter in a 10″ cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
    3. Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
    4. Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
    5. Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.
Do Ahead:
Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.
Corn Spoon BreadSang An
Serves 6-8| Hands-On Time: 15m| Total Time: 45m

Ingredients

Directions

  1. Heat oven to 350° F.
  2. In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.
  3. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.
  4. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.

Nutritional Information

  • Per Serving
  • Calories 165Calories From Fat 44%
  • Fat 8g
  • Sat Fat 4g
  • Cholesterol 70mg
  • Sodium 514mg
  • Carbohydrate 20g
  • Fiber 2g
  • Sugar 6g
  • Protein 6g
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