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Lamb tacos with vermouth-soaked chickpeas
One way to make a simple meal feel special is to use lamb. Lamb always tastes a little fancy, and a little like a celebration, and these lamb tacos are no exception. Last night we made easy tacos but jazzed them up by using ground lamb in place of ground beef and soaking the chickpeas in vermouth before cooking them with cumin, butter and chipotle. I also used fresh Savoy cabbage from my garden in place of tortillas for a fresh crunch you just can’t get anywhere else but from fresh cabbage.
While lamb usually goes better with Middle Eastern spices and flavor profiles, I found that this taco seasoning perfectly set off the richness of the meat. Lamb is really more versatile than we give it credit for, and it goes with a variety of cuisines.
The chickpeas complement the lamb tacos
When I make tacos I usually go for black beans or pinto beans, but when I chose lamb as the meat the chickpeas just called out to me. The vermouth gave them a nice flavor and the chipotle added heat that the Siete seasoning doesn’t have. The cumin, well, cumin is just my favorite, and I needed an excuse to add it. When you put these together, make sure to drizzle a little of the reduced vermouth sauce over the meat — it adds some complexity to the flavor of an otherwise simple dish.
Cheese choice is also important — use what you like, but note that this is a dish that needs something special. I used a shredded gruyere/swiss combo, and it was excellent. Next attempt, I might add some tanginess by using feta or goat cheese crumbles in this dish. A little cilantro on top also goes a long way, and if I were making this dish again I would add some diced red onion.
Lamb tacos
- 1 lb ground lamb
- 1 package taco seasoning (I prefer Siete)
- 1/4 tsp salt (for the taco meat)
- 15 oz chickpeas, canned
- 1/4 cup vermouth
- 1/8 tsp chipotle powder
- 1/2 tsp cumin powder
- 1/4 tsp salt (for the chickpeas)
- tortillas or cabbage leaves
- cheese of choice (I used a swiss/gruyere shredded combo)
- 1 handful chopped cilantro (for garnishing the top of the tacos)
Taco meat
Saute the ground lamb with 1/4 tsp salt and the taco seasoning. I use Siete because it doesn't have any gross additives and has the best flavor. Stir the meat, chopping it into tiny chunks and blending the seasonings, until it's almost cooked through, then reduce the heat and allow it to simmer, partially covered, about 20 minutes.
For the chickpeas
Drain the chickpeas and place into a saucepan. Cover with the 1/4 cup vermouth, and allow to soak for at least 10 minutes. Turn on the heat and bring them to a simmer. Add the chipotle, salt and cumin, and simmer until the vermouth cooks down to a slightly thick sauce.
Putting it together
place some taco meat on a tortilla or cabbage leaf, then top with a few of the chickpeas, and the cheese of your choice (feta would also work well here). I also added about a teaspoon of salsa to each "taco" (I prefer the cabbage leaves to tortillas on this dish).
For another tasty lamb dish, click here.
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Eggnog blueberry muffins
A grain-free, gluten-free Christmas breakfast idea (with eggnog!)
Surely I am not the only person to have a huge jug of boozy eggnog in their fridge? While I love to drink it, sometimes I need to use that bottle up in different ways. So, I came up with one way to use it, and the recipe came out super tasty.
These muffins are grain-free, gluten-free, super-easy and really do hold the flavor of this Christmas classic. Don’t worry, the alcohol burns off in the baking process, so the kids can enjoy these as well. The cassava flour offsets the grittiness of the almond flour, making them more like a traditional baked-good than a paleo one. It also soaks up some of the moisture so your muffins aren’t too dry and have the perfect amount of moistness. The baking soda and lemon juice combine to give them just the right amount of lift, but you still get that dense muffin texture we all love.
They only take about ten minutes to throw together and are easy enough that the kids can help (in my video below you’ll see those tiny Spiderman hands trying to crack the eggs and failing). You could sub out the blueberries for any other fruit, or even chocolate chips! This is a pretty versatile muffin recipe. You can even add cinnamon and nutmeg and use regular milk if you don’t have eggnog on hand.
How to serve
These are best served with a large pat of grass-fed butter and a hot cup of coffee, and would make an excellent Christmas morning breakfast treat. These were especially good with some bacon, and would pair well with mimosas if you like a holiday breakfast beverage. You can even freeze these to enjoy on New Year’s if they don’t quite get eaten. Enjoy!
Eggnog Blueberry Muffins
Grain-free, gluten-free eggnog blueberry muffins
- 2 cups almond flour
- 2 tbsp cassava flour
- 1/4 cup sugar (I use a course sugar, which I think bakes better)
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 3/4 cup eggnog (I used Pennsylvania Dutch (alcoholic))
- 3 tbsp butter (melted)
- 1 cup blueberries (frozen are ok)
- 2 tbsp sugar (for dusting the tops before baking)
Add all dry ingredients to a bowl and mix well. Add wet ingredients, stir until just mixed. Fold in the blueberries. Grease a 12-hole muffin tin, and divide the batter into all 12 holes. Sprinkle the tops with the sugar. Bake at 350 for 20 minutes, or until a knife comes out clean.
Eggnog blueberry muffins 
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Ratatouille with homemade sauce and garden herbs
I’ve been wanting to try ratatouille for a long time, but there are so many recipes out there the choices were just daunting. So, as usual, I read as many ratatouille recipes as I could get my hands on and then set out to make my own creation, using what I liked most from each recipe. I knew I wanted to attempt the pretty layered version instead of the chunky stew version, and I knew mine needed a more marinara-like sauce rather than one made of just a few Roma tomatoes.
This vegetable dish will stay in rotation at our house but will change based on what we have available. I did use eggplant this time, but only because I wanted to make a traditional version. I’m not an eggplant fan and will omit that next time (or replace it with something I like better). As far as recipes with fresh vegetables go, I think this version of ratatouille is a new favorite. If you are looking for a healthy holiday side, this would be a nice change from the usual!
Ratatouille
a buttery, herb-laden version of this classic dish
- 1 32 oz can whole, peeled tomatoes (preferably Italian)
- 2 large bell peppers, red, yellow or orange
- 4 tbsp butter
- 8 cloves garlic (or more! )
- 1 large white onion
- salt (to taste)
- 1 large handful of herbs (I used basil, oregano, marjoram and thyme )
- 1 medium eggplant
- 1 large zucchini
- 1 large yellow crookneck squash
- 3 Roma tomatoes
- 1 large onion
- 3-4 tbsp avocado oil
For the sauce
Place the canned tomatoes, butter and white onion (cut in half and placed face down) in a pot. This is a variation on Marcela Hazan’s sauce, so simmer the tomatoes, butter and halved onion together for about 40 minutes, smashing the tomatoes as they soften. Rough chop the bell peppers and add them about five to ten minutes in. Add the garlic about halfway through (minced). Clean and de-stem the herbs, rough chop them and toss them in to simmer another 20 minutes or so, on low. Add salt to taste. Once the sauce tastes like you want it, take it off of the heat to cool slightly. When it is no longer boiling, remove the onion and use an immersion blender to purée all of the herbs and peppers into the sauce. Set aside.
For the casserole
While the sauce simmers, slice all of the veggies except the tomatoes and onions, and place them in a large bowl. Liberally salt them and toss, then allow to sit for ten to 20 minutes. Drain the water out and place them on paper towels to dry. In a skillet, heat up several tablespoons of avocado oil and sauté the veggie rounds lightly, working in batches. Place about a cup of the sauce in the bottom of a heavy casserole dish and start placing the veggies around the bottom of the pan in layers, adding more sauce as needed. Cut the tomatoes and onions into round slices and begin to place them in the pan also.
Once all of the veggies and sauce are in the pan, bake at 400 for 20 minutes.
Ingredients:
- One large can of Italian, whole peeled tomatoes
- Two bell peppers, orange, red or yellow
- Four tablespoons butter
- Lots of garlic — I used close to 8 cloves
- One white onion
- Salt, to taste
- Herbs of your choice, several large handfuls (I used basil, oregano, marjoram and thyme)
- One large zucchini
- One medium eggplant
- One large yellow crookneck squash
- Several Roma tomatoes
- One large red onion
- Several tablespoons avocado oil (amount will vary)
Directions:
For the sauce: Place the tomatoes, butter and white onion (cut in half and placed face down) in a pot. This is a variation on Marcela Hazan’s sauce, so simmer the tomatoes, butter and halved onion together for about 40 minutes, smashing the tomatoes as they soften. Rough chop the bell peppers and add them about five to ten minutes in. Add the garlic about halfway through (minced). Clean and de-stem the herbs, rough chop them and toss them in to simmer another 20 minutes or so, on low. Add salt to taste. Once the sauce tastes like you want it, take it off of the heat to cool slightly. When it is no longer boiling, remove the onion and use an immersion blender to purée all of the herbs and peppers into the sauce. Set aside.
Meanwhile, slice all of the veggies except the tomatoes and onions, and place them in a large bowl. Liberally salt them and toss, then allow to sit for ten to 20 minutes. Drain the water out and place them on paper towels to dry. In a skillet, heat up several tablespoons of avocado oil and sauté the veggie rounds lightly, working in batches. Place about a cup of the sauce in the bottom of a heavy casserole dish and start placing the veggies around the bottom of the baking pan in layers, adding more sauce as needed. Cut the tomatoes and onions into round slices and begin to place them in the pan also.
Once all of the veggies and sauce are in the pan, bake at 400 for 20 minutes. Enjoy!
How to place the veggies More vegetable-forward recipes can be found here, here and here.
This post contains affiliate links.
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Easy Holiday Pork Tenderloin
A split second decision turned this mundane meal into a holiday masterpiece — the simple addition of cranberries created this easy holiday pork tenderloin.
Sometimes in the days leading up to the actual holidays, it’s nice to create little traditional meals at home that don’t involve a lot of fuss, are healthy, and make everyone feel, well, “holidayish.” No, I don’t want to whip up stuffing and gravy every Thursday in December, but sometimes a Sunday night meal can be a little more on the celebratory side.
How it started
This meal prep started the night before when I marinated the pork tenderloin, planning to make it plain. Then, when I was ready to cook, I placed a butternut squash into the oven at 400. I cut some slits into it and a added a cup of water in the baking dish to soften it. That baked for about an hour. Next, I sliced some Brussels sprouts and tossed them in olive oil and steak seasoning. These were then sprinkled on a parchment lined baking sheet. I put these in when there was about 20 minutes of bake time left on everything. When it was time to bake the tenderloin, a stroke of genius hit. That’s when I tossed the cranberries and rosemary on top, and suddenly a new holiday tradition was born.
The cooked cranberries filled the house with holiday smells and smiles. It was a meal that didn’t weigh us down or feel heavy at all — and the leftovers were even better.
Easy Holiday Pork Tenderloin With Cranberries
Overnight marinated pork tenderloin cooked with fresh cranberries
- baking dish
- 1 pork tenderloin (Can be as large as you like, I used a 2-3 lb)
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tbsp herbs de Provence
- 2 tbsp garlic
- 2 tsp sea salt
- 1 large onion (rough chopped or sliced)
- 1 bag fresh cranberries (16 oz)
- 4-5 sprigs rosemary (fresh)
- 1/4 cup dry white wine (like a Sauvignon Blanc)
For the marinade
Mix the oil, vinegar, garlic, salt and herbs de Provence in a large ziplock bag. Add the pork tenderloin, and let rest in the refrigerator overnight.
To bake
Line a baking pan with parchment paper. Place the sliced onion all around the edge, and add the pork tenderloin and as much of the marinade as you can get out of the bag. Sprinkle the cranberries on top, and place the rosemary on top. Bake at 400 degrees Fahrenheit until a meat thermometer reads 145 degrees, about 30-35 minutes. About halfway through, add the white wine for liquid (a dry one) and spoon some of the cranberries on top of the pork, making sure they are crushed (and watching out that they don't explode on you, they are hot). Allow it to rest about five minutes before slicing and serving.
Easy Holiday Pork Tenderloin With Cranberries 
Easy Holiday Pork Tenderloin With Cranberries 
Easy Holiday Pork Tenderloin With Cranberries 
For another pork recipe that could be a holiday meal, visit me here.
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Grain-free ginger Christmas cookie recipe
Some Christmas cookies are just regular cookies with Christmas decorations on them — like sugar cookies with red and green frosting. They look like Christmas, but they don’t taste like Christmas. I like a Christmas cookie to TASTE like Christmas. And nothing fits that bill like a gingerbread cookie or ginger snap. The gingersnap is the only holiday cookie that can really claim to be the cookie of Christmas. And this grain-free ginger Christmas cookie is no exception.
I love gingersnaps. Gingerbread, ginger cookies — ginger anything. I’ve tried for years to make a great ginger cookie at Christmas and I’ve made some that were ok, but this attempt really wins the gauntlet. This grain-free ginger cookie is chewy, crispy on top, not too gingery but gingery enough. The kids loved them too. I ate way too many of them in one day and have zero regrets. I am making another double recipe for a Christmas party, and plan to keep a stash at home for my own personal “use.”
I wanted a grain-free ginger Christmas cookie recipe because the richness of all of the holiday food that surrounds us in December can be too much, and something without refined flour is a nice change of pace. I used almond flour and arrowroot powder to make them grain-free and the combo came out just right. Note that these must, MUST, be chilled at least a half hour to an hour before baking, or they will spread out too thin on the pan. The last step of coating them in coarse sugar really gives them an extra crunch and makes them sparkle beautifully. I paired these with a lemon cream in a pretty bowl to spread on top and it was a real crowd pleaser. Happy holiday baking!
Grain-free ginger Christmas cookie recipe
Chewy, moist, crispy on top ginger snap cookies that are grain-free and gluten-free
- 2 cups almond flour
- 2 tbsp arrowroot powder
- 1/2 tsp baking soda
- 1 dash salt
- 1/2 cup coarse or granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp pumpkin pie spice
- 3 tbsp butter, melted
- 1 egg
- 1 tbsp vanilla
- 1/4 tsp almond extract
- 3 tbsp molasses
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
Place all dry ingredients in a bowl and mix well.
Add the egg, butter, molasses and extracts.
Mix until it forms a sticky ball.
Refrigerate for 30 mins to an hour, or more.
Roll into tablespoon sized balls and roll in coarse sugar.
Place two inches apart on a parchment lined cookie sheet and bake at 350 for 10 to 12 minutes. Allow to cool on the pan for 2-5 minutes.
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Chicken chili — an easy one-pot dinner
This chicken recipe was borne out of the need for an easy, fast dinner that also packed nutrition and flavor. The kids have had ear infections and I’ve been down with terrible allergy symptoms so we needed something requiring minimal work and even less cleanup, but it also needed to be warm and satisfying. I’ve made many different chicken chili variations before, but this one is by far the easiest. You literally put everything into a Dutch oven (this one by Pioneer Woman is so cute!) or heavy lidded pan and throw it in the oven. The only other step is slicing the chicken and placing it back in the pan at the end.
We were so hungry when this came out of the oven that I didn’t manage to get a photo of the final product!
Other ways to prepare this
You can also simmer this dish on the stovetop for 30 minutes if you need to make it a little faster. I find that the flavors meld together better with the oven version, though. This can be paired with any type of cheese, cornbread, tortilla, or served on its own. You can even squeeze a lime on top for a little extra zing. You can also pre-chop the chicken if you don’t like it shredded. If you like a different type of bean, the Cannellini can be swapped out for pinto or black beans in a pinch. Kidney beans would also work well. I admit, though, there is something about the delicate white bean flavor that gives this dish that extra something.
Other chilis and stews:
Tuscan Peasant Soup with Sausage and made Gluten Free
Fast and Easy Chicken Noodle Soup
Chicken Chili
Easy One-Pot Chicken Chili Dinner
- heavy pot
- can opener
- 3 medium chicken breasts
- 1 can green chili – 4 oz
- 1 can fire roasted tomatoes – 15 oz
- 1 can cannellini beans – 15 oz (drained and rinsed)
- 1 medium onion (diced)
- 2 tsp cumin
- 1.5 tsp chili powder ((or more, to taste))
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp white pepper
- 2 tsp smoked pimento (paprika) (I prefer the sweet kind, but you can also use the hot kind)
- 1 handful favorite herbs (I used spicy oregano and cilantro)
Preheat the oven to 350. Place the chicken breasts in the pan. Pour all other ingredients on top. Stir slightly, just to mix. Cover pan and bake for one hour. Pull the pan out and take the chicken breasts out with tongs. Place them on a cutting board, and, when cool enough to handle, dice them. Put the chicken back in the pot and stir gently. Place the pot back into the oven for 5 minutes. Remove and enjoy with your favorite tortilla. I love using cassava flour tortillas, which are gluten-free and paleo.
For my classic paleo chili recipe, click here.
This post contains affiliate links.
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Healthy hot chocolate
If you work from home like I do, sometimes you need a hot drink that’s not another k cup – like a healthy hot chocolate. And, you probably need some nutrients right about then too. Coffee can only give you so much energy and there’s always that inevitable crash. This hot drink has protein from the collagen, antioxidants from the cacao, and good fat from the coconut milk powder. This combination is sure to get you all the way through the afternoon, whether you have six zoom meetings or a report due or even if you are chasing toddlers.
There is a little bit of sugar, but if you don’t want that (or if you are keto), any sweetener will work. If you really need a caffeine boost, add a scoop of instant espresso or a teaspoon of liquid microdose coffee like Javy (affiliate link). The good fat in this should help counteract the caffeine rush. This may prevent a crash later.
For kids
This recipe will also work well for kids! Mine are not fans of cacao or plain cocoa, so I sub in some Ovaltine or regular hot chocolate powder. I also omit the extra sugar. The coconut milk powder doesn’t taste like coconut, so they don’t even know the difference. This is a great way to get some nutrition into them before bedtime if they like to ask for hot chocolate for dessert. Toss on some marshmallows if you’re feeling like a nice mom! I will also sometimes sub the collagen for a vanilla-flavored protein powder if kids are drinking this.
Healthy Hot Chocolate Mix
A quick dry hot chocolate mix to store for cold days
- Mason Jar
- 6 tsp collagen powder, unflavored
- 6 tbsp cacao powder
- 12 tbsp coconut milk powder
- 4 tsp sugar or sweetener (or to taste)
- pinch sea salt
Mix all ingredients together in a pint-sized mason jar, stirring thoroughly. Add roughly 4 tablespoons of the mix to a 8-10 oz of nearly-boiling hot water or milk of choice. Stir until dissolved (an immersion blender works wonders on this if you have a tall jar to blend it in).
#HealthyHotChocolate to get you through another long #workfromhome afternoon of #zoommeetings
Tweet
Healthy Hot Chocolate To shop for these ingredients, click on the links below. These are affiliate links, which means I make a small commission if you purchase:
Coconut milk powder: https://rstyle.me/cz-n/fvuturdmfb7
Collagen powder: https://rstyle.me/cz-n/fvuxr3dmfb7 [rstyle.me]
Cacao powder: https://rstyle.me/cz-n/fvuxr3dmfb7 [rstyle.me]
For another healthy hot drink, check out my collagen mocha.
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Top 5 Kitchen Swaps to Reduce Waste
The kitchen may be the hardest place in the house to be eco friendly and reduce waste. Yes, we have reusable straws and a compost bin, but paper towels and zipper bags are a hard habit to break. It’s tough to switch food products you’ve been using for years to one with recyclable packaging. Bringing your own bags to the grocery store is hard to remember. I have been trying to be less wasteful in the kitchen, and these are the products that help reduce waste in my household:
1. Reusable towels instead of paper towels
I’ll admit, I haven’t been able to completely get rid of the paper towels. There are a few types of spills with kiddos around that I still don’t want to use a reusable item on. I’ll get there, but in the meantime, we have dramatically reduced our paper towel usage with reusable versions. Click here for one of the top rated brands ( https://amzn.to/2ZF5Yvv) or here for some cotton towels with a cute blue stripe (https://amzn.to/3uqijBI).
2. Plastic or cloth sandwich and storage bags
Yes, even in the kids lunches. This one is definitely the hardest for me to stick to just because of how often we use storage bags. But keeping those little plastic suckers out of the landfills goes a long way towards saving the planet and reducing waste! Click here to purchase clear plastic reusable bags in several sizes and colors: https://amzn.to/2NNRert or here for some very cute, patterned cloth bags: https://amzn.to/3kpu1IB.
3. Sustainable replacements for plastic wrap
I know…it’s so easy to just toss a bowl in the fridge with some plastic cling wrap and toss it when you’re done. But creation of single use plastic items need to be reduced as much as possible, according to this report. Mighty Nest, a company that sells all sorts of sustainable and nontoxic home items, has several great options for this purpose. Not only are they totally sustainable made, they are super cute. Click here to shop!
4. Nontoxic cleaning supplies
It’s hard to let go of the bleach kitchen cleaner smelling vaguely of lemons, because we’ve used it forever and it does work. But these chemical laden cleaners are not only terrible for the environment, they are terrible for you! And they often come in single use plastic bottles, which as we discussed above, needs to stop. Mighty Nest sells nontoxic cleaners at really good prices and uses refillable containers to cut down on packaging waste. Click here to explore what they have to offer. If you prefer wipes, you can go nontoxic there too! Click here for wipes that are nontoxic and biodegradable.
5. Glass storage containers instead of plastic
This one is probably the biggest investment, if, like me, you store tons of leftovers and baked goods and had dozens of cheap plastic containers. Glass doesn’t leach out toxic chemicals and doesn’t fill up landfills when tossed. This set has four pieces and two sizes. Click here for a 24-piece set with cute colored lids: https://amzn.to/3aH4sPI. Click here to shop Mighty Nests wide assortment of glass storage. If mason jars are more your style, click here: https://amzn.to/3bwSd7K.
These five steps will have you on your way to kitchen sustainability! This is by no means an exhaustive list, but I will post more ideas and products as I come across them. If you likes this post, follow me on Instagram @modernhippiekitchen for daily content!
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Top 5 Sustainable Kitchen Swaps to Reduce Waste in Your Home
The kitchen may be the hardest place in the house to be eco friendly. Yes, we have reusable straws and a compost bin, but paper towels and zipper bags are a hard habit to break. It’s tough to switch food products you’ve been using for years to one with recyclable packaging. Bringing your own bags to the grocery store is hard to remember. I have been trying to be less wasteful in the kitchen, and these are the products that are helpful in my household:
1. Reusable towels instead of paper towels
I’ll admit, I haven’t been able to completely get rid of the paper towels. There are a few types of spills with kiddos around that I still don’t want to use a reusable item on. I’ll get there, but in the meantime, we have dramatically reduced our paper towel usage with reusable versions. Click here for one of the top rated brands: https://amzn.to/2ZF5Yvv or here for some cotton towels with a cute blue stripe: https://amzn.to/3uqijBI.
2. Plastic or cloth sandwich and storage bags
Yes, even in the kids lunches. This one is definitely the hardest for me to stick to just because of how often we use storage bags. But keeping those little plastic suckers out of the landfills goes a long way towards saving the planet! Click here to purchase clear plastic reusable bags in several sizes and colors: https://amzn.to/2NNRert or here for some very cute, patterned cloth bags: https://amzn.to/3kpu1IB.
3. Sustainable replacements for plastic wrap
I know…it’s so easy to just toss a bowl in the fridge with some plastic cling wrap and toss it when you’re done. But creation of single use plastic items need to be reduced as much as possible, according to this report. Mighty Nest, a company that sells all sorts of sustainable and nontoxic home items, has several great options for this purpose. Not only are they totally sustainable made, they are super cute. Click here to shop!
4. Nontoxic cleaning supplies
It’s hard to let go of the bleach kitchen cleaner smelling vaguely of lemons, because we’ve used it forever and it does work. But these chemical laden cleaners are not only terrible for the environment, they are terrible for you! And they often come in single use plastic bottles, which as we discussed above, needs to stop. Mighty Nest sells nontoxic cleaners at really good prices and uses refillable containers to cut down on packaging waste. Click here to explore what they have to offer. If you prefer wipes, you can go nontoxic there too! Click here for wipes that are nontoxic and biodegradable.
5. Glass storage containers instead of plastic
This one is probably the biggest investment, if, like me, you store tons of leftovers and baked goods and had dozens of cheap plastic containers. Glass doesn’t leach out toxic chemicals and doesn’t fill up landfills when tossed. This set has four pieces and two sizes. Click here for a 24-piece set with cute colored lids: https://amzn.to/3aH4sPI. Click here to shop Mighty Nests wide assortment of glass storage. If mason jars are more your style, click here: https://amzn.to/3bwSd7K.
These five steps will have you on your way to kitchen sustainability! This is by no means an exhaustive list, but I will post more ideas and products as I come across them. If you likes this post, follow me on Instagram @modernhippiekitchen for daily content!
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Green chili and eggs for breakfast: a frittata recipe
There is almost nothing better than green chili and eggs for breakfast. One way to achieve that is the humble frittata—they are just too easy not to try them with everything. And as you know if you’ve read my blog before, I grew up in Albuquerque and I will put green chili on literally anything. This frittata has green chili and sweet potatoes and is just the thing for a fall breakfast. You could easily switch the Parmesan for goat cheese or even cheddar, and it would be nice with some green onions or herbs on top as well. Happy breakfast!
Green Chile Frittata
- 2 tbsp butter ( )
- 1 small onion, diced finely
- 3/4 cup raw, diced green chili (canned will work)
- 5 eggs
- 3-4 tbsp heavy cream
- salt, pepper and garlic or garlic powder (to taste)
- 1/2 cup parmesan cheese, grated (for the top)
- 1 medium sweet potato, peeled and diced
Sauté the onion and sweet potato for a few minutes in a cast iron or other oven safe skillet over medium heat. Add the green chili, and let cook about 2-3 more minutes, stirring gently. Add the salt, pepper and garlic to the pan.
Whisk the eggs and cream together and slowly pour them over the green chili mixture. Allow it all to cook on medium heat for about a minute, so a crust forms. Sprinkle the Parmesan cheese (or cheese of your choice) on top and place the skillet in the oven, preheated at 350, for ten minutes. And voila, green chili and eggs for breakfast.
This would go well with some salsa but stands nicely on its own! It also keeps well in the fridge for a few days.
Ingredients
Two tablespoons butter
One small onion, diced finely
1 cup chopped and peeled sweet potatoes
3/4 cup raw, diced green chili (canned will work)
Five eggs
3-4 tablespoons heavy cream
Salt, pepper and garlic to taste (measure with your heart)
Parmesan for the top (about 1/2 cup)
Directions:
Sauté the onion and the green chili for a few minutes in a cast iron or other oven safe skillet over medium heat. Add the green chili, and let cook about 2-3 more minutes, stirring gently. Add the salt, pepper and garlic to the pan.
Whisk the eggs and cream together and slowly pour them over the green chili mixture. Allow it all to cook on medium heat for about a minute, so a crust forms. Sprinkle the Parmesan cheese (or cheese of your choice) on top and place the skillet in the oven, preheated at 350, for ten minutes. And voila, green chili and eggs for breakfast.
This would go well with some salsa but stands nicely on its own! It also keeps well in the fridge for a few days.
Frittata fresh out of the oven For another frittata idea click here.
(This post contains affiliate links, which means I receive a small commission if you purchase after clicking).
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