“Shakshuka” Egg White Frittata with Turkey Sausage

shakshuka-egg-white-frittata-with-turkey-sausage-10 I’m a pretty messy person.

Sadly, messiness appears to be a familial trait, like fancy hoarding and being chronically late. Yes, it’s shameful, and I hate to think of the hovels that my family members would happily live in if left to their own devices, but I try not to let genetics get me down.

My roommate, on the other hand, is kind of a neat freak, and it “irks” him that I am somewhat of a human tornado in our apartment, leaving a path of clothing, dishes and destruction in my path everyday. According to him, “It’s so easy just to clean up as you go!” That may be true, but old habits die hard, and I’ve been a hot mess for as long as I can remember.

My messy ways first got me into trouble way back in my boarding school days. Unfortunately for this kid, freshman and sophomores were subject to daily room checks, where a teacher would inspect each student’s humble abode to make sure that the bed was made and the room was relatively neat. Those whose living quarters were not up to snuff received 2 demerits, which was the same penalty as being late for class, forgetting your homework, and other such petty crimes.

While room checks were no sweat for most of my peers, they were the bane of my teenage existence. Despite my moderate best efforts to keep it together, my dorm room was a perpetual disaster. The desk was covered in books, papers, notes and mix CDs, and you could barely see the floor beneath the thick layer of discarded Juicy jumpsuits, polo shirts and Ugg boots. (I was clearly a very studious and fashionable 15 year-old.)

Needless to say, I failed room check on the reg, and I would often return “home” to a room inspection form taped to my door with a giant X next to “FAIL.” Sometimes there would even be a personal note from my dorm parent saying something like, “Congratulations, Serena! This is the messiest room I have ever seen in my 36 years at this school,” or simply, “HOW?!!!”

shakshuka-egg-white-frittata-with-turkey-sausage-6 Repeatedly failing room check didn’t seem like a big deal until I received a summons from the dean a few weeks into school. Considering my stellar academic performance and passable athletic participation (JV volleyball, whooop), I was rather confused as to why I was being called to the disciplinary office.

I distinctly remember sitting down across from the dean, awkwardly adjusting my double popped collars and fiddling with my side ponytail until he looked up from my file and said, “Serena, do you realize that you have amassed more than 20 demerits in the past month? That’s more than many students get in a year.” Yikes. “Do you know what the penalty for 20 demerits is?” I did not. “I have to assign you to three hours of work crew.” WHAT?! I had no idea what “work crew” meant, but it sounded like physical labor, and I was not into that. “Please report to Mr. Campbell at 5pm tomorrow for your assignment. You may go.” Appropriately shamefaced, I apologized profusely and turned to leave. Just as I was about to walk out the door, the Dean said, “And Serena? Clean your damn room.” Yes, sir.

My “screw crew” involved raking the leaves outside of faculty houses for several hours, which wasn’t actually all that bad. My “supervisor” was a softie, and he let me go an hour early, even after catching me making a leaf angel (the snow angel’s less cold cousin) in his front yard. I believe his exact words were, “Just go, Serena. And for God’s sake, do something about your room.”

I wish I could tell you that I got my act together after that first screw crew, but I didn’t. Every time I thought I had my room under control, it managed to get away from me again. The time I tried to wallpaper (and quit half way through) didn’t exactly help the looks of things, and perhaps covering a quarter of my room in throw pillows to create a “lounge corner” wasn’t the best move, but c’est la vie. I probably graduated with more demerits than anyone in Taft’s history, and I never even missed a class or smoked pot in the woods. I was a special breed of delinquent.

Things didn’t get any better after boarding school, and my college living situation was a disgrace. DISGRACE. Even my mom was appalled. It hurts to think about.

shakshuka-egg-white-frittata-with-turkey-sausage-3 Post-college, there were the Parisian years, which were equally disorganized, and then I moved in with my current roommate. I was relatively neat for the first few months (lest he kick me out), but then I got comfortable. Comfortable and messy. The dude was not pleased, but he’s pretty forgiving because I am very charming, and I feed him.

The truth is, I would love to be a neat freak, but it’s so hard. For example, I know that I should hang up the 6-10 outfits that I try on every morning, but I need to BLOG, dammit. There’s no time!

While the clothing thing is a serious problem, it’s all the cooking that makes the biggest mess in this place. I have pots and pans galore, my pantry is overflowing with ancient grains, and I dirty at least a dishwasher full of things on the daily. Oh, and the food mess tends to travel to other rooms, since I like to do fancy photo shoots pretty much everywhere in the apartment. Occupational hazard.

Anyhoo, one of my New Year’s “intentions” is to clean up my act, organize my closets and the kitchen, and start “cleaning up as I go.” It’s been okay so far. One of the ways that I plan to cut down on mess is by using fewer pots and pans in the evenings when I’m less likely to want to spend hours cleaning up after myself. Enter: “Shakshuka” Egg-White Frittata with Turkey Sausage.

shakshuka-egg-white-frittata-with-turkey-sausage-4 This frittata is a one-skillet wonder. In case you’ve never heard of it, traditional Shakshuka is an Israeli dish of eggs poached in a spicy tomato sauce, and it is DANK. (Try Deb’s recipe if you’re interested.) This frittata involves all the glorious flavors of shakshuka but in a slightly different form. Onions, mild chilies, plum tomatoes, and feta cheese are present and accounted for, but I added in some turkey sausage and replaced the eggs with egg whites to lighten things up. The result is a savory, cheesy, and slightly spicy little flavor bomb that’s ready from start to finish in a half hour and has practically zero cleanup! Joy of JOYS.

This comforting recipe is the perfect no-fuss weeknight meal, but it’s obviously bomb anytime of day. Served with some grilled bread, it’s guaranteed to be a showstopper at your next weekend brunch (look how golden and fluffy and pretty it is!), and it actually tastes great cold. Plus, it’s incredibly good for you (low-carb, high protein, and paleo-friendly if you ditch the cheese), so it’s a great way to start your happy and healthy New Year. Do it.

Shakshuka your moneymaker, friends.

“Shakshuka” Egg-White Frittata with Turkey Sausage: (Serves 4)

shakshuka-egg-white-frittata-with-turkey-sausage-7 Ingredients:
1 tablespoon olive oil
2 turkey sausages (3 ounces each), casings removed and chopped (I used fully cooked turkey sausages, but you can also use raw)
3 Anaheim peppers OR 2 jalapenos, stems removed, seeded and finely chopped
1 small yellow onion, minced
3 cloves garlic, minced
½ teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon kosher salt
1 28-ounce can whole peeled plum tomatoes, drained
2 cups egg whites (I recommend buying a pint of egg whites at the grocery store)
3 ounces feta cheese, crumbled
2 tablespoons chopped flat leaf parsley

Preparing your “Shakshuka” Egg-White Frittata with Turkey Sausage:

-Heat a tablespoon of olive oil in a 10-inch cast iron skillet or non-stick pan. When hot, add the sausage and cook until lightly brown, about 6 minutes.

shakshuka-egg-white-frittata-with-turkey-sausage-step-1 -Add the peppers, onions and garlic and sauté for 3 minutes until the onions become translucent. Stir in the paprika, cumin and salt and cook for 1 minute more.

shakshuka-egg-white-frittata-with-turkey-sausage-step-2 -Add the tomatoes to the pan in an even layer, nestling them in the sausage/onion/pepper mixture. I like to artfully arrange them in a flower shape (because I like pretty things), but you do you.

shakshuka-egg-white-frittata-with-turkey-sausage-step-3 -Pour the egg whites into the pan and cook for 30 seconds before lowering the heat to low. You want the pan to be very hot when you add the egg whites so that the bottom sets, and then you want to cook your frittata slowly.

shakshuka-egg-white-frittata-with-turkey-sausage-step-4 -Cook your frittata for about 10 minutes, and then add the crumbled feta and cook for another 2-3 minutes. (Turn on your broiler while the frittata is cooking!) At this point, the sides of your frittata should be set, but the top should still be a little bit runny.

shakshuka-egg-white-frittata-with-turkey-sausage-step-5 -Carefully transfer your frittata to the broiler and cook for 3-4 minutes until it puffs up and the top gets lightly browned. Make sure to keep an eye on it, people! If you leave it under the broiler too long, the frittata will get grossly dry and tough. Remove the frittata from the broiler (using a dish towel or oven mitts, please) and let it rest for five minutes.

shakshuka-egg-white-frittata-with-turkey-sausage-step-6 -Sprinkle the top of your frittata with chopped parsley.

shakshuka-egg-white-frittata-with-turkey-sausage-8 -Slice and serve that bad boy! Dig in to your comfort food feast.

“Shakshuka” Egg White Frittata with Turkey Sausage

Yield: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 turkey sausages (3 ounces each), casings removed and chopped (I used fully cooked turkey sausages, but you can also use raw)
  • 3 Anaheim peppers OR 2 jalapenos, stems removed, seeded and finely chopped
  • 1 small yellow onion, minced
  • 3 cloves garlic, minced
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • 1 28-ounce can whole peeled plum tomatoes, drained
  • 2 cups egg whites (I recommend buying a pint of egg whites at the grocery store)
  • 3 ounces feta cheese, crumbled
  • 2 tablespoons chopped flat leaf parsley

Instructions

  1. Heat a tablespoon of olive oil in a 10-inch cast iron skillet or non-stick pan. When hot, add the sausage and cook until lightly brown, about 6 minutes.
  2. Add the peppers, onions and garlic and sauté for 3 minutes until the onions become translucent. Stir in the paprika, cumin and salt and cook for 1 minute more.
  3. Add the tomatoes to the pan in an even layer, nestling them in the sausage/onion/pepper mixture. I like to artfully arrange them in a flower shape (because I like pretty things), but you do you.
  4. Pour the egg whites into the pan and cook for 30 seconds before lowering the heat to low. You want the pan to be very hot when you add the egg whites so that the bottom sets, and then you want to cook your frittata slowly.
  5. Cook your frittata for about 10 minutes, and then add the crumbled feta and cook for another 2-3 minutes. (Turn on your broiler while the frittata is cooking!) At this point, the sides of your frittata should be set, but the top should still be a little bit runny.
  6. Carefully transfer your frittata to the broiler and cook for 3-4 minutes until it puffs up and the top gets lightly browned. Make sure to keep an eye on it, people! If you leave it under the broiler too long, the frittata will get grossly dry and tough. Remove the frittata from the broiler (using a dish towel or oven mitts, please) and let it rest for five minutes.
  7. Sprinkle the top of your frittata with chopped parsley, slice and serve!
http://domesticate-me.com/shakshuka-egg-white-frittata-with-turkey-sausage/

I’m thrilled to be part of the first week of Food Network’s Comfort Food Feast. For more comforting breakfast recipes, check out the amazing blogs below.

Big Girls, Small Kitchen: Broccoli and Goat Cheese Omelet
Jeanette’s Healthy Living: Gluten-Free Triple Chocolate Banana Muffins
Feed Me Phoebe: Amaranth Breakfast Porridge with Blueberry Compote
Weelicious: Crispy Orange Stuffed French Toast Sticks
Devour: Bobby’s Breakfast for Dinner Recipes
Napa Farmhouse 1885: Egg Bruschetta with Pesto
Red or Green: Huevos Rancheros
Dishing With Divya: Scrambled Eggs with Spinach and Sweet Toast
Virtually Homemade: Crescent Dough Breakfast Skillet
Taste With The Eyes: Kimchi & Cheddar Omelette
Blue Apron Blog: 7 Breakfast for Dinner Ideas from Around the World
Dishin & Dishes: Shirred Eggs (Baked Eggs)
Elephants and the Coconut Trees: Peasant Omelette
The Sensitive Epicure: “Egg In The Hole” with Sauteed Spinach
The Heritage Cook: Southwest Breakfast Hash
FN Dish: Wake Up to Breakfast

Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg

warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg-5-3 When I think about my shortcomings (which I try to do as little as possible), poor brunch ordering is definitely high on the list. It’s probably sandwiched somewhere between “hoarding” and “always forgets to buy toilet paper,” and like those, it’s a pretty serious issue.

For some unknown reason, I tend to panic every time I’m presented with a brunch menu. I’m usually tempted by the sweeter options like French toast, waffles and pancakes of all kinds, but then I worry that I’ll be jealous and dissatisfied with my choice when I see someone else’s savory order. Logical solutions to this problem include a.) ordering something both sweet and savory b.) splitting several different items with my brunch companions, and c.) asking the waiter to bring me the best thing on the menu and leaving it at that.

Sadly, I rarely go the logical route. Instead, I read the menu infinity times, pick approximately 7 things I want, grill my companions about what they are going to order, start sweating, ask the waiter for more time and cocktails, and generally act like a hot mess. When the waiter and/or my tablemates insist that I make a decision (my roommate gets especially cranky when I deny him the right to order his feast immediately), I inevitably blurt out the most random thing on the menu. This never ends well.

warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg-4-4 Recent brunch orders have included: tomato quiche (I do not like quiche, and I’m only somewhat on board with tomatoes), a jicama salad (just, no), creamy breakfast lasagna (ridiculously heavy and disastrous for a hangover stomach), and plain scrambled eggs. WTF. Needless to say, I tend to leave brunch angry, hungry and slightly drunk, which is an unfortunate combination.

The fact that I can’t seem to order a decent brunch truly boggles my mind. After all, my ideal brunch requirements are actually quite simple. It should involve bacon and eggs in some way, and it should not make me feel the need to lie down immediately after (see: breakfast lasagna). Being healthy is certainly not mandatory, but it’s always appreciated.

So, when I woke up last Sunday, I figured perhaps making myself brunch would be smarter than putting on pants and hauling myself to a local hotspot only to order something weird and lame. After all, I had bacon, eggs, and plenty of booze in my fridge. I’m pleased to report that less than half an hour after the idea came to me, I was happily digging into a Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg, and it was glorious.

warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg-4-3 I couldn’t have more wonderful things to say about this fancy salad. I love a cold spinach salad, but there’s something about crispy bacon and warm mushrooms and onions sautéed in bacon grease that makes this salad feel a whole lot more decadent. The bacon vinaigrette has just the right amount of sweetness, acidity and creamy depth to round out the salad, but it’s the fried egg that really takes it to the next level. When you break the yolk and everything gets bathed in egg-y goodness. I swear you’ll experience a rare moment of blissed-out food Nirvana. It’s that good.

Not only does this salad taste incredible, it’s also surprisingly good for you. I know that sounds impossible based on the fact that there is both bacon and bacon grease involved, but it’s the truth. Realistically, there’s only about a tablespoon of bacon-y fat per salad, which isn’t going to kill you or pop the button on your skinny jeans anytime soon, I promise. Plus, spinach is a nutritional badass. It offers twice as much fiber as other greens, and it’s packed with disease-fighting antioxidants, potassium, and important phytochemicals that are very helpful in regulating your blood sugar and giving your skin a Gwyneth-like glow. Booyah.

Dude Dieters, Warm Spinach Salad is definitely one you’ll want to add to your not-so-stupid-salad repertoire. It’s hearty enough to keep you feeling full and satisfied for hours without adding any extra padding to your “six pack.” (This is especially helpful with the holiday season so close on the horizon, dudes. I want all of you entering that disaster zone at a fighting weight.) I actually fed this to the Dude last Sunday and he was ecstatic. He called it a “fucking fantastic creation,” and he hates mushrooms, so you know it’s bomb.

Obviously, Warm Spinach Salad with Bacon Vinaigrette should not be confined to brunch. It makes a delicious lunch as well as a fuss-free dinner. You could also eat it for breakfast, in which case I would recommend sautéing the spinach with the mushrooms and onions. (You know, on the off chance that you aren’t into early morning salads.) This recipe only takes about 15 minutes to throw together, so get after it, friends.

Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg: (Serves 2)

warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg-5-4 Ingredients:
4 slices thick cut bacon, cut into ¾ inch strips
2 cups white mushrooms, sliced
½ red onion, very thinly sliced
5 ounces baby spinach, washed and stems removed
2 extra large eggs
For the Bacon Vinaigrette:
1 tablespoon plus 1 teaspoon bacon grease
1 tablespoon plus one teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon red wine vinegar
½ teaspoon light brown sugar, packed
Salt
Fresh ground pepper

Preparing your Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg:

-Slice your bacon into ¾ inch strips. This is easier to do with very cold bacon, so I recommend putting it in the freezer for 15 minutes before slicing it.

warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg-step-1 -Cook your bacon in a large non-stick pan until it is browned and crispy. This should take about 10 minutes.

warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg-step-2 -Use a slotted spoon to transfer the bacon from the pan to a paper-towel lined plate to drain. Reserve the bacon grease in a small bowl.

warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg-step-3 -Heat 1½ tablespoons of the reserved bacon grease in the bacon pan and add the mushrooms and onions.

warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg-step-4 -Saute for about 5 minutes until the mushrooms are tender. Set aside and keep warm while you prepare the bacon vinaigrette.

warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg-step-5 -Heat 1 tablespoon plus 1 teaspoon bacon grease in a small pan. Whisk in the Dijon, vinegar and brown sugar until smooth. Season with salt and fresh ground pepper to taste.

warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg-step-6 -Fry your eggs in a non-stick pan until the whites are set, but the yolks are still runny. If you want to get crazy, fry them in the remaining bacon grease.

-Divide the spinach among two plates or bowls.

warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg-step-7 -Drizzle each with bacon vinaigrette and add the warm mushrooms and onions.

warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg-step-8 -Top each salad with a fried egg and serve immediately.

warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg-5-2

Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg

Yield: 2 servings

Ingredients

  • 4 slices thick cut bacon, cut into ¾ inch strips
  • 2 cups white mushrooms, sliced
  • ½ red onion, very thinly sliced
  • 5 ounces baby spinach, washed and stems removed
  • 2 extra large eggs
  • For the Bacon Vinaigrette:
  • 1 tablespoon plus 1 teaspoon bacon grease
  • 1 tablespoon plus one teaspoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • ½ teaspoon light brown sugar, packed
  • Salt
  • Fresh ground pepper

Instructions

  1. Slice your bacon into ¾ inch strips. This is easier to do with very cold bacon, so I recommend putting it in the freezer for 15 minutes before slicing it.
  2. Cook your bacon in a large non-stick pan until it is browned and crispy. This should take about 10 minutes.Use a slotted spoon to transfer the bacon from the pan to a paper-towel lined plate to drain. Reserve the bacon grease in a small bowl.
  3. Heat 1½ tablespoons of the reserved bacon grease in the bacon pan and add the mushrooms and onions. Sauté for about 5 minutes until the mushrooms are tender. Set aside and keep warm while you prepare the bacon vinaigrette.
  4. Heat 1 tablespoon plus 1 teaspoon bacon grease in a small pan. Whisk in the Dijon, vinegar and brown sugar until smooth. Season with salt and fresh ground pepper to taste.
  5. Fry your eggs in a non-stick pan until the whites are set, but the yolks are still runny. If you want to get crazy, fry them in the remaining bacon grease.
  6. Divide the spinach among two plates or bowls. Drizzle each with bacon vinaigrette and add the warm mushrooms and onions. Top each salad with a fried egg and serve immediately.
http://domesticate-me.com/warm-spinach-salad-with-bacon-vinaigrette-and-a-fried-egg/

Avocado Toast with Spicy Maple Bacon and Scrambled Eggs

avocado-toast-with-spicy-maple-bacon-and-scrambled-eggs-4 Today, I would like to share with you something that has recently changed my life for the better. It is something that has made me laugh, made me cry, and given me faith in the human spirit. It is a reality television show, and it is called Naked and Afraid.

I was actually introduced to Naked and Afraid a couple of weeks ago while I was in Maine. We were just finishing up family dinner, when my stepmom informed the table that she was taking my younger siblings, Zoe and Rex, upstairs to watch Naked and Afraid before bed. I had never heard of this show, but it certainly didn’t sound like something that young children should be exposed to. When I asked what it was, Zoe spun around and said incredulously, “You’ve never seen Naked and Afraid???” Obviously, I had not, which made me stressed. There is nothing more shaming than being called out on your lack of reality television savvy by a five-year-old.

My Dad quickly filled me in on the premise of the Discovery Channel show, which is simple: Two strangers, one male and one female, are dropped in an exotic and terrifying location, such as the Costa Rican rain forest, Tanzania, Borneo, or a Maldivian island, where they must survive for twenty-one days. This is tricky, given the extremely dangerous environments, the difficulty of finding food and potable water, and the threat of potentially deadly wildlife. Oh, and the fact that they have to do all of this completely NAKED.

Avocado-toast-with-spicy-maple-bacon-and-scrambled-eggs-5 Needless to say, I was intrigued, and it didn’t take much to convince me to go upstairs and get involved in the Naked and Afraid party. (Yes, I know how wrong that sounds.) I was not disappointed. The show is pure gold. People get full-body sunburns, hunt snakes, slide down hills in the nude, and go “crotch-fishing” (which is not a sexual thing, trust me).

Watching naked people go about surviving in the wild is immensely entertaining, and it gets increasingly dramatic the longer they go without food and water. I particularly enjoy when the “survivalists” start bitching about each other to the camera. The best part is that they usually apologize as soon as they get some food in their systems, claiming that they didn’t mean whatever terrible thing they had said about their partner, “they were just really hungry.” (Logan does this sometimes.) There is also a fair amount of crying.

As the “survivalists” do not win anything at the end of their three-week adventure, I assume that they are mentally unstable. I mean, anyone who willingly signs up to live naked in the wilderness without the promise of monetary compensation must be slightly unhinged, which makes for great television. To be honest, I’m surprised that nobody has gone apeshit on the camera crew yet. If I were about to die from hunger and dehydration, I would probably demand that the well-fed producer give me a snack.  And maybe his shoes. I also can’t figure out why none of the contestants have attempted to sleep on top of each other. Not in a sexual way, just for the comfort factor. I can’t be the only one who thinks of these things…

I’m not ashamed to say that Naked and Afraid has blossomed into a full-blown family obsession. Zoe and Rex are so enamored with the show, that reenacting it has become their new favorite pastime. They go out to our pool wearing bathing suits with leaves attached to them (for authenticity’s sake) and practice their survival skills. The two of them will spend hours building shelter (aka making a pile of sticks), “searching for water,” (which is especially hilarious when they are standing next to a pool), and attempting to catch a plastic turtle because their bodies “are very weak and need protein.”

My stepmom is required to film Zoe and Rex while they are being naked and afraid because it is necessary for them to make “confessions” to the camera as the survivalists do on the show. (These kids are seriously dedicated to their craft, and they are remarkably tech savvy.) I find Zoe’s discussions with her “producer” about how she’s faring in the wilderness to be quite believable. For example, she reports that she feels much stronger after eating imaginary turtle meat, explaining, “I’m not saying that I want to stay here forever, but I’m feeling pretty good right now. I can feel the protein going through my body.” Honest, yet hopeful. I respect that.

avocado-toast-with-spicy-maple-bacon-and-scrambled-eggs-6  Zoe was kind enough to invite Logan (who has much better child interaction skills than I do) to play Naked and Afraid with her, assuring him that “he didn’t have to be naked if he didn’t want to.” This invitation was not accepted for obvious reasons, but it was appreciated nonetheless. And while Logan and I are too old to play this sort of pretend, Naked and Afraid has still provided us with an endless supply of unexpected entertainment this summer.

Recently, when Logan and I go for a casual hike or bike ride, I find myself assessing the environment and saying ridiculous things like, “I could definitely be naked and afraid here. Look at all of that moss. I would make a nice bed and eat blueberries for days. If necessary, I could probably catch a fish with my crotch in the pond at the top of the mountain.” When Logan mentioned a few weeks ago that he wanted to plan an Alaskan vacation, my first thought was, “I could NOT be naked and afraid in Alaska.” Naturally, Logan thinks that he would dominate Naked and Afraid in any location. His comments tend to be similar those he made while reading The Hunger Games last year. He’s “a natural born killer,” blah blah blah.

The only downside to Naked and Afraid is that I experience a significant amount of anxiety while watching it. Not only does it make me uncomfortable to see people go without grooming themselves for weeks at a time, but I become legitimately concerned about the physical and mental health of the survivalists. The longer they go without food and water, the more panicky I get, and I’ve found that I actually start to feel vicariously hungry, thirsty and afraid. I’m also perpetually nervous that a bug, snake or small animal is going to crawl into one of their exposed body cavities, which would be far too graphic for me to handle. It’s exhausting.

After watching the first few episodes, I realized that the only way to mitigate my anxiety during a Naked and Afraid marathon is to eat comfort food, surround myself with copious amounts of booze water, and wear as much clothing as possible. If I had to describe my viewing situation in two words, it would be “clothed” and “safe.” I have yet to watch the season finale, but I look forward to doing that this Sunday. I plan on wrapping myself in soft blankets and forcing Logan to hold one hand, while I eat Avocado Toast with Spicy Maple Bacon and Scrambled Eggs with the other.

avocado-toast-with-spicy-maple-bacon-and-scrambled-eggs I’m a huge fan of avocado toast, and it’s pretty much a staple in my diet. Obviously, standard avocado toast is great, but adding scrambled eggs and spicy maple bacon makes it a crave-worthy comfort food. Not only will you love the sweet and spicy nature of this bad boy, the combination of textures will blow your mind. Lightly crunchy toast, creamy avocado, crispy bacon and fluffy scrambled eggs? Straight-up moneymaker.

Let’s talk spicy maple bacon for a second. Bacon is awesome, but this amped up version is the stuff that dreams are made of. Baking the bacon and then brushing it with the spicy syrup a few minutes before it finishes cooking yields sweet and savory perfection every time. (Plus, it’s much classier than dipping your bacon in maple syrup, which can get messy.)

For the record, Avocado Toast with Spicy Bacon and Scrambled Eggs is a good go-to recipe to have in your repertoire. It’s a dank breakfast, but it also works as a simple lunch or dinner when you’re feeling lazy. I would happily serve this deliciousness at a casual brunch, and I like the idea of setting out the components and letting people assemble their toast themselves. An “avocado toast bar,” if you will.

Happy Friday, friends! If you happen to have plans this weekend, please cancel them. You’re going to need to make this recipe and watch the entire first season of Naked and Afraid immediately. I’ve been contemplating having a Naked and Afraid-themed birthday party this year, and I would like to know your thoughts. I’m thinking somewhere exotic. Like Vegas…

Avocado Toast with Spicy Maple Bacon and Soft Scrambled Eggs: (Serves 2)

avocado-toast-with-spicy-maple-bacon-and-scrambled-eggs-9 Ingredients:
4 slices thick cut bacon
1½ tablespoons maple syrup
Pinch of cayenne pepper
1 avocado
¾ tablespoon extra virgin olive oil
4 large eggs
1 tablespoon half and half
2 slices whole wheat sourdough bread (or bread of your choice)
Salt
Fresh Ground Pepper

Preparing your Avocado Toast with Spicy Maple Bacon and Soft Scrambled Eggs:

*Pre-heat the oven to 375 degrees.

-Line a baking sheet with aluminum foil and place a wire baking rack on top. Line up the pieces of bacon on the baking rack without touching.

spicy-maple-bacon-step-1 -Place bacon in the oven and bake for 25 minutes.

-In a small bowl, combine maple syrup and pinch of cayenne pepper. After 25 minutes, carefully brush the bacon with the spicy maple syrup. (Be careful of the hot bacon grease, people. Seriously.) Return bacon to the oven and bake for 5 more minutes.

spicy-maple-bacon-step-2 -While it’s hot, transfer the spicy maple bacon to a plate lined with paper towels and set aside to cool.

-Next, whisk the eggs, 1 tablespoon of half and half, and a pinch of salt until pale yellow and foamy. Briefly set aside.

-Slice your avocado in half and score it with a knife. Use a spoon to scoop the scored avocado into a bowl. Add ¾ tablespoon of olive oil and smash the avocado with a fork. Season with salt and fresh ground pepper to taste.

scored-avocado smashed-avocado-for-avocado-toast -Lightly toast your bread in a toaster or on a grill/grill pan. (Feel free to spread it with a little bit of butter or drizzle it with olive oil if you feel like it.)

toast-for-avocado-toast -Spread each slice of toast with half of the smashed avocado.

avocado-toast -Top each piece of avocado toast with two slices of spicy maple bacon.

avocado-toast-with-spicy-maple-bacon -Now it’s time to scramble your eggs. Heat a non-stick pan over medium-low heat. When hot, add the beaten eggs. Cook, stirring slowly with a heat-proof rubber spatula, until eggs are just set.

soft-scrambled-eggs -Top each toast with eggs. Add a few cranks of black pepper and serve immediately. Give thanks for clothing and comfort food.

Avocado-Toast-with-spicy-maple-bacon-and-scrambled-eggs-1

Avocado Toast with Spicy Maple Bacon and Scrambled Eggs

Yield: 2 servings

Ingredients

  • 4 slices thick cut bacon
  • 1½ tablespoons maple syrup
  • Pinch of cayenne pepper
  • 1 avocado
  • ¾ tablespoon extra virgin olive oil
  • 4 large eggs
  • 1 tablespoon half and half
  • 2 slices whole wheat sourdough bread (or bread of your choice)
  • Salt
  • Fresh Ground Pepper

Instructions

  1. Pre-heat the oven to 375 degrees.
  2. Line a baking sheet with aluminum foil and place a wire baking rack on top. Line up the pieces of bacon on the baking rack without touching. Place bacon in the oven and bake for 25 minutes.
  3. In a small bowl, combine maple syrup and pinch of cayenne pepper. After 25 minutes, carefully brush the bacon with the spicy maple syrup. (Be careful of the hot bacon grease, people. Seriously.) Return bacon to the oven and bake for 5 more minutes. While it’s hot, transfer the spicy maple bacon to a plate lined with paper towels and set aside to cool.
  4. Next, whisk the eggs, 1 tablespoon of half and half, and a pinch of salt until pale yellow and foamy. Briefly set aside.
  5. Slice your avocado in half and score it with a knife. Use a spoon to scoop the scored avocado into a bowl. Add ¾ tablespoon of olive oil and smash the avocado with a fork. Season with salt and fresh ground pepper to taste.
  6. Toast your bread in a toaster or on a grill/grill pan. Spread each slice of toast with half of the smashed avocado and top with two slices of spicy maple bacon.
  7. Now it’s time to scramble your eggs. Heat a non-stick pan over medium-low heat. When hot, add the beaten eggs. Cook, stirring slowly with a heat-proof rubber spatula, until eggs are just set.
  8. Top each toast with eggs. Add a few cranks of black pepper and serve immediately.
http://domesticate-me.com/avocado-toast-with-spicy-maple-bacon-and-scrambled-eggs/

Clean Out The Fridge Frittata

I moved into Logan’s apartment in the West Village a year and a half ago. So basically, I have wanted to move for a year and a half. It’s not that the apartment is terrible. In fact, it’s a pretty epic space for a single dude. For a couple? Not so much. (Especially when one half of the couple requires significant closet space.) The apartment is railroad style, meaning that it’s long and narrow, and all of the rooms are connected in a row. The main problem with this is that there are no doors. Other than the bathroom, our apartment is a door-free zone, which is both weird and annoying. Let’s just say that if you’re into  “privacy” or “space,” railroad apartments aren’t for you.

To be honest, I spent a long time living in fear of the day when Logan and I would get in a huge fight and I wouldn’t want to be in the same room with him. What would I do, angrily shut the curtains between the living room and the bedroom? What if I got stuck on the bedroom side? Unless it was nighttime, I would be screwed. All the cool stuff is on the living room side! Luckily, this curtain-pulling fight never took place, and Logan and I have done remarkably well in this door-less environment.           

That said, for the past few months we’ve both been itching for a change of space. So when we finally bit the bullet and started looking for apartments a few weeks ago, I was thrilled. I was also terrified because apartment hunting in New York is a nightmare, but I braced myself for the horrors of bidding wars, broker fees, and disappointment, and pressed onward.

Miraculously, Logan and I encountered none of those things in our short apartment search. We responded to a promising Craigslist ad on a Sunday morning (yes, the illusive Craigslist “dream apartment” does exist!), saw the apartment before brunch and signed the lease two days later. No hassle or heartache involved. I’m sure there’s a catch somewhere, but I’m blissfully unaware of it right now, and I am beyond excited to live in this new palace. It has so many doors! I can’t wait to open and shut them!

In my excitement over finding this glorious apartment, I blacked out the fact that in order to live there, we would actually have to move all of our stuff out of our current apartment and into the new one. Buzzkill. Moving is the WORST. This past weekend was spent packing up all of my belongings, which was pretty traumatic because it led me to a horrible realization: I am a hoarder. This isn’t necessarily breaking news, since Logan’s been telling me this for years, but you have to be confronted with an issue like packing for it to really sink in.

Obviously, I am in possession of large quantities of clothes. However, I choose not to consider my clothing as part of my hoards because it is necessary, I use it everyday, and my wardrobe is awesome. I’m more worried about the weird, unnecessary stuff that I own. There is a lot of it. (Logan would probably argue that owning six turtleneck bodysuits qualifies as weird and unnecessary, but that is just one person’s opinion.) In the living room alone, I uncovered a copy of my high school term paper, my French visa application materials, a hundred back issues of important periodicals (US Weekly, Glamour, Vogue etc.), an unopened surprise ball, infinity chargers that don’t appear to charge anything I own, and at least 15 packs of novelty gum.

Logan also found several random things of mine and demanded to know what they were and why I needed them. This made me very panicky, especially when he threatened to throw some of these things out. Examples:

Logan: “Is this a back brace? Is it yours? Why do you need a back brace?”

Me: “Yes! Keep that. I might need it after the move.” (I have never once worn a back brace, and I don’t know when I bought it, but better safe than sorry.)

Logan: “What are these??? They smell good, but what are they for?”

Me: “They are lavender-scented foot pillows. You can microwave them and put your feet inside and feel like you’re at the spa. Keep those. I need them.” (I have never once worn said foot pillows, but again, better safe than sorry.)

These hoarding tendencies are very scary. I have promised Logan that I will work on them, and I tried very hard to lessen my hoards during the move. I threw out all of the US Weeklies and the novelty gum. Somehow, we managed to get everything into boxes by Monday morning, at which point some very nice men arrived with a truck, carried the boxes down the stairs, drove the three blocks to our new address, and then carried everything up to our new apartment. I got very sweaty just watching them.

Unfortunately, our official move-in date isn’t until July 15, but the current tenants let us move all of our belongings into the living room, since Logan and I will be out of town for the next few weeks. By New York standards, these guys are practically saints, especially since they will be hanging out with this for the next three weeks…

Hoarders.

Based on our move-in date, I obviously couldn’t bring any of my perishable fridge items along for the ride. Since I’m really good at grocery shopping, and I do a lot of it, my fridge is usually pretty full. Cleaning it out this past weekend was easily the low point of the move. Turns out, I also hoard food (specifically condiments), which is unfortunate and kinda gross. However, packing gave me a lot of time to brainstorm ways to make use of the things in my fridge. That is how the “Clean Out The Fridge Frittata” came to be.

green-vegetable-frittata-with-goat-cheese During the spring and summer months, I tend to have asparagus and fresh peas in my fridge, which are two of my favorite things, so I was very excited to use those in my frittata. I also added some zucchini, shallots, garlic, and a good amount of goat cheese, which are perfect for a light summer meal. Everyone loves fluffy eggs with fresh green vegetables and creamy goat cheese, right?

While I highly recommend this ingredient combo, the best part about a frittata is that you can use anything you happen to have in your fridge for the filling. Feel free to experiment with different types of meat, hard and soft cheeses, and any vegetables that strike your fancy. Frittatas are one of the simplest meals ever, and even though they’re usually just a bunch of leftovers mixed with eggs, they always manage to taste deliciously decadent. You can also easily scale down the recipe for a single serving frittata, which is my favorite go-to breakfast/lunch/dinner for one.

clean-out-the-fridge-frittata If you’re planning on entertaining (you know I love it when you do that), frittatas are definitely impressive enough to be served at your next brunch, lunch, or even dinner party. They both look and sound fancy (just picture Giada saying “free-tat-ta”), and paired with a simple arugula salad, some fresh bread and a bottle of wine, a frittata makes for a light, yet satisfying meal. Cleaning out the fridge has never been this delicious, people. Get cooking!

 Clean Out the Fridge Frittata: (Serves 2-4 depending on hunger levels)

Ingredients:
2 tablespoons extra virgin olive oil
1 large shallot, finely chopped
2 cloves garlic, minced
½ cup fresh peas, shelled (Yes, you can use frozen peas if you must.)
8-10 asparagus spears (woody ends removed), sliced diagonally into ½ inch pieces
¾ cup chopped zucchini (about half a medium zucchini)
6 large eggs
1 tablespoon water
½ teaspoon salt
Fresh ground pepper
2 ounces goat cheese, crumbled

 

Preparing your frittata:

-Start by blanching the peas. If you don’t know what blanching is, don’t panic. That’s why I’m here: Bring a small pot of water to a boil. Add the peas and cook for 1 minute. Strain and transfer to a small bowl of ice water to shock them. (This will stop the cooking and keep their pretty green color.) Strain again. Prepare your other vegetables and set them aside.

-Heat 2 tablespoons olive oil in an 8-10 inch non-stick pan. When hot, add the shallots and garlic and cook for 2 minutes.

-Add the peas, asparagus and zucchini to the pan. Cover and cook for 3 minutes over medium heat until just tender.

Vegetable-Frittata-step-2 -While the vegetables are cooking, lightly beat the eggs with 1 tablespoon of water, salt, and some fresh ground pepper. Don’t over-mix the eggs, people.

vegetable-frittata-step-3 -Add the eggs to the pan and immediately lower the heat to low. You want the pan to be very hot when you add the eggs, so that the bottom sets, and then you want to cook your frittata slowly. While your frittata is cooking, pre-heat the broiler.

-Cook your frittata for about 7 minutes, and then add the goat cheese and cook for another 2-3 minutes. At this point, the sides of your frittata should be set, but the top should still be a little runny.

  vegetable-frittata-step-5

-Carefully transfer the frittata to the broiler and cook for 2 minutes until it puffs slightly and the top is golden brown. Keep an eye on it! If you leave it under the broiler for too long, it will be dry and tough. Remove the frittata from the broiler (using oven mitts or a dishtowel, duh), and transfer it to a plate. Slice and serve immediately. I recommend topping it with some arugula and a little extra goat cheese. Wine is also encouraged. Happy fridge cleanout!

Clean Out The Fridge Frittata

Serving Size: 2-4

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, finely chopped
  • 2 cloves garlic, minced
  • ½ cup fresh peas, shelled (Yes, you can use frozen peas if you must.)
  • 8-10 asparagus spears (woody ends removed), sliced diagonally into ½ inch pieces
  • ¾ cup chopped zucchini (about half a medium zucchini)
  • 6 large eggs
  • 1 tablespoon water
  • ½ teaspoon salt
  • Fresh ground pepper
  • 2 ounces goat cheese, crumbled

Instructions

  1. Start by blanching the peas. If you don’t know what blanching is, don’t panic. That’s why I’m here: Bring a small pot of water to a boil. Add the peas and cook for 1 minute. Strain and transfer to a small bowl of ice water to shock them. (This will stop the cooking and keep their pretty green color.) Strain again. Prepare your other vegetables and set them aside.
  2. Heat 2 tablespoons olive oil in an 8-10 inch non-stick pan. When hot, add the shallots and garlic and cook for 2 minutes. Add the peas, asparagus and zucchini to the pan. Cover and cook for 3 minutes over medium heat until just tender.
  3. While the vegetables are cooking, lightly beat the eggs with 1 tablespoon of water, salt, and some fresh ground pepper. Don’t over-mix the eggs, people.
  4. Add the eggs to the pan and immediately lower the heat to low. You want the pan to be very hot when you add the eggs, so that the bottom sets, and then you want to cook your frittata slowly. While your frittata is cooking, pre-heat the broiler.
  5. Cook your frittata for about 7 minutes, and then add the goat cheese and cook for another 2-3 minutes. At this point, the sides of your frittata should be set, but the top should still be a little runny.
  6. Carefully transfer the frittata to the broiler and cook for 2 minutes until it puffs slightly and the top is golden brown. Keep an eye on it! If you leave it under the broiler for too long, it will be dry and tough. Remove the frittata from the broiler (using oven mitts or a dishtowel, duh), and transfer it to a plate. Slice and serve immediately. I recommend topping it with some arugula and a little extra goat cheese. Wine is also encouraged. Happy fridge cleanout!
http://domesticate-me.com/clean-out-the-fridge-frittata/

I’m psyched to be part of Food Network’s Summer Fest this week. For more pea-inspired recipes, check out the awesome blogs below.

Dishin & Dishes: Smashed Pea Bruschetta with Mint
Feed Me Phoebe: Sweet Pea and Green Onion Soup
Taste With the Eyes: Peas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts
Weelicious: Peas and Pasta
Devour: Quick Salad with Peas
Napa Farmhouse 1885: Pasta with Spring Peas, Mushrooms and Greens
Red or Green?: Szechuan Spring Peas, Asparagus, Pine Nuts and Brown Rice Salad
Blue Apron Blog: Sweet Corn & Pea Fritters with Pea Tendril Salad
Pinch My Salt: Homemade Tuna Noodle Casserole
Virtually Homemade: Summer Lasagna with Skinny Alfredo Sauce
The Sensitive Epicure: Pea Puree with Roasted Salmon and Chives
Daily*Dishin: Marinated Spring Pea Salad
The Heritage Cook: Pea, Potato and Bacon Salad with Lemon Vinaigrette
FN Dish: Favorite Shelled Pea Sides

Sweet Potato Hash with Chicken Sausage and Fried Eggs

I’ve wanted an assistant for as long as I can remember. When you ask most kids what they want to be when they grow up, they say something ridiculous like an astronaut, a fireman, or President of the United States. My answer? “I want to wear Prada and have several male assistants.” When people asked the inevitable follow-up questions regarding what I would be doing while wearing Prada and being surrounded by helpful men, I invoked one of my favorite phrases…”I will cross that bridge when I get to it.”

In college, my friend Maisie and I used to discuss our future assistants with the loving detail that most girls reserve for their weddings or future children. What would our assistants look like? How would they dress? What skills would they need? How would they entertain us? Ultimately, we envisioned young, pleasant-looking men (not too attractive because that would be distracting) with a good sense of humor and excellent bartending skills. They would definitely be quite strong so that they could easily carry us when we got tired of walking or had one too many cocktails. We would also require them to sleep in “business pajamas” (silk pajamas that look like suits), so that they would be appropriately attired if we ever needed late night assistance.

Needless to say, my dream assistant has not yet materialized. Life as a food blogger and aspiring celebrity doesn’t necessarily leave a lot of free cash for Prada and hired help, which stresses me out. However, I recently realized that there is a very simple solution to this problem during the summer months…UNPAID INTERNS. Everyone I know seems to have interns, and I would very much like one. A free assistant? I don’t know why I didn’t think of this sooner. Since it’s already mid-June, I figure I better nab myself an intern as quickly as possible. I’m sure all the good ones are already taken, but there’s no harm in seeing who’s left. I have drafted the following advertisement for Domesticate Me!’s future help…

Intern Position at Domesticate Me! (West Village, NYC)

Domesticate Me! Is a New York-based food blog and future international brand providing the highest quality recipes, entertaining advice, and general commentary on the interweb. It is also the home of The Dude Diet, which is rapidly decreasing nutritional idiocy among men in the United States, the UK, Canada, China, and Australia (based on very trust-worthy Blogger analytics.) The “business” is currently run personally (and exclusively) by Serena Wolf, a Le Cordon Bleu trained chef, self-taught photographer and blogger, and all-around class act.

Application Process:

In order to be considered, please send your resume and cover letter to domesticateme@gmail.com

Salary: Technically unpaid. However, you will be “compensated” in free food, cocktails, and invaluable domestic knowledge. Serena also gives occasional compliments.

Duties:

·      Taste-test all of Serena’s creations and give honest and constructive feedback.

·      Grocery shop for both everyday and obscure recipe ingredients and household items.

·      Dishwashing. Domesticate Me!’s kitchen does not have a dishwasher. You are the dishwasher.

·      Welcome guests and clients by greeting them in person or on the telephone. (Creativity in greeting-style is required.)

·      Maintain Serena’s appointment schedules, which is tricky because Serena makes and cancels appointments on a whim, and she can’t figure out how to sync her Google Calender and phone calendar. Good luck!

·      Film the goings-on at Domesticate Me! (when appropriate). Domesticate Me! is considering dabbling in the video-blogging sphere.

·      Blow-dry Serena’s hair when she is not feeling up to it.

·      Provide feedback on outfits when Serena has important meetings and auditions and the girls on her group text do not respond in a timely fashion.

·      Occasionally follow Serena’s boyfriend, Logan, to make sure that he is living up to his Dude Diet ambassador duties. This may involve physically restraining him from entering certain culinary establishments (i.e. Chipotle, Dominos, etc.). Not to worry, he has no violent tendencies!

·      Tweeting. Serena needs to tweet, but she often forgets/does not have her phone when she thinks of brilliant things to tweet. She also does not like tweeting. You will tweet for her.

Skills and Qualifications:

·      Must love food.

·      High alcohol tolerance.

·      Basic cooking and bartending skills. (Serena believes in your potential!)

·      Familiarity with all forms of social media.

·      Strong written and oral communication skills. Serena likes to be surrounded by other smart, articulate people.

·      Drive and enthusiasm with a team orientation. You and Serena will be a two-person wolfpack!

·      Strong organizational skills and highly attuned attention to detail. Serena possesses neither of these skills, so be prepared to pick up the slack.

·      Flexibility in the face of obstacles and sense of humor. There will be many obstacles, including but not limited to: getting Serena out of bed in the morning, fitting two people in the Domesticate Me! kitchen, and Serena’s tendency to melt things to the stove. Humor helps.

·      Well-dressed. No one who thinks that wearing jeans and running shoes is acceptable need apply.

Please share this advertisement with anyone you think may be interested in the internship. I would like to warn applicants that the interview for the position will involve cooking a simple recipe to test the applicant’s domestic skills and ability to follow directions. This recipe will be one of my personal favorites, Sweet Potato Hash with Chicken Sausage and Fried Eggs, which I would love for someone to bring me in bed every morning. (Relax, this won’t actually be part of the job requirements.)

sweet-potato-hash-with-chicken-sausage-and-fried-eggs

Sweet Potato Hash with Chicken Sausage and Fried eggs is heaven on a plate. The hash is quick and easy, and it’s bursting with flavor. The cumin makes everything taste slightly smoky and cayenne gives it that necessary kick. And obviously, hash is made all the more delicious once it gets soaked in yolk from perfectly fried eggs. It’s a hearty meal that’s also packed with health benefits. It’s low-fat, high protein, and 100% Dude Diet approved. And you know I’m a sucker for anything with sweet potatoes because they are delicious, and their high quantities of vitamin C and beta carotene make you prettier. The recipe makes two servings, so applicants will be encouraged to enjoy the fruits of their labor with me while I judge their cooking and social interaction skills.

Even if you’re not interested in being my intern, I would still like you to make this Sweet Potato Hash as soon as possible. The best part about this hash is its versatility. It’s simple enough for an anytime meal during the week, but fancy enough to serve guests at your next classy brunch. You can also play with the ingredients and tailor it to your tastes. Feel free to swap the chicken sausage for a different meat of your choice, or add whatever leftover vegetables you have hanging out in your fridge. If you’re into spicy, I recommend dousing everything in a healthy amount of Sriracha. You can’t go wrong with this one, people.

Sweet Potato Hash with Chicken Sausage and Fried Eggs: (Serves 2)

Ingredients:
4 oz chicken breakfast sausage (3 small links), chopped
2 tablespoons olive oil, divided
1 large sweet potato, peeled and finely chopped
1 garlic clove, minced
1/3 cup red bell pepper, finely chopped
1/3 cup green bell pepper, finely chopped
½ small yellow onion, finely chopped
½ teaspoon cumin
pinch of cayenne pepper
salt to taste
4 large eggs (2 per serving)
For garnish: (optional)
½ avocado, chopped
2 teaspoons chopped cilantro

 

Preparing your sweet potato hash:

-Start by prepping your vegetables and sweet potatoes. When it comes to chopping your sweet potato, I recommend peeling the potato and then slicing it into ¼ inch rounds. Next chop the rounds into approximately ¼ inch cubes. Don’t stress, they don’t need to be perfect.

sliced-sweet-potatoes   Chopped-sweet-potatoes-for-hash -Heat 1 tbsp olive oil in a large skillet or pan. When hot, add the sausage and sauté for about five minutes until lightly browned.

sweet-potato-hash-step-1

-Add your chopped sweet potatoes to the sausage along with another tablespoon of olive oil and the cumin. Arrange the sweet potatoes in an even layer and let cook for about five minutes. This will get them nicely browned on the underside.

-After five minutes, turn the potatoes. Continue cooking the sweet potatoes, turning every few minutes until they are very tender. This can take up to 20 minutes, so feel free to have a cocktail or a cup of coffee.

-When your sweet potatoes are tender, add the garlic, onions, bell peppers, and continue to cook for about five minutes until the onions become translucent. Add a pinch of cayenne pepper and salt to taste. Keep the hash warm while you fry your eggs.

-Heat a non-stick pan over medium-low heat. If you have a really good non-stick pan, you won’t need any butter or oil (booyah!). If your pan tends to stick, spray it with cooking spray or heat a tablespoon of butter or oil in the pan. When the pan is hot add the eggs. Cook until the whites are just set, but the yolks are still runny.

-Serve hash topped with fried eggs and garnish with chopped avocado and cilantro. Dig in and bliss out.

Sweet Potato Hash with Chicken Sausage and Fried Eggs

Yield: 2 servings

Ingredients

  • 4 oz chicken breakfast sausage (3 small links), chopped
  • 2 tablespoons olive oil, divided
  • 1 large sweet potato, peeled and finely chopped
  • 1 garlic clove, minced
  • 1/3 cup red bell pepper, finely chopped
  • 1/3 cup green bell pepper, finely chopped
  • ½ small yellow onion, finely chopped
  • ½ teaspoon cumin
  • pinch of cayenne pepper
  • salt to taste
  • 4 large eggs (2 per serving)
  • For garnish:(optional)
  • ½ avocado, chopped
  • 2 teaspoons chopped cilantro

Instructions

  1. Start by prepping your vegetables and sweet potatoes. When it comes to chopping your sweet potato, I recommend peeling the potato and then slicing it into ¼ inch rounds. Next chop the rounds into approximately ¼ inch cubes. Don’t stress, they don’t need to be perfect.
  2. Heat 1 tbsp olive oil in a large skillet or pan. When hot, add the sausage and sauté for about five minutes until lightly browned.
  3. Add your chopped sweet potatoes to the sausage along with another tablespoon of olive oil and the cumin. Arrange the sweet potatoes in an even layer and let cook for about five minutes. This will get them nicely browned on the underside.
  4. After five minutes, turn the potatoes. Continue cooking the sweet potatoes, turning every few minutes until they are very tender. This can take up to 20 minutes, so feel free to have a cocktail or a cup of coffee.
  5. When your sweet potatoes are tender, add the garlic, onions, bell peppers, and continue to cook for about five minutes until the onions become translucent. Add a pinch of cayenne pepper and salt to taste. Keep the hash warm while you fry your eggs.
  6. Heat a non-stick pan over medium-low heat. If you have a really good non-stick pan, you won’t need any butter or oil (booyah!). If your pan tends to stick, spray it with cooking spray or heat a tablespoon of butter or oil in the pan. When the pan is hot add the eggs. Cook until the whites are just set, but the yolks are still runny.
  7. Serve hash topped with fried eggs and garnish with chopped avocado and cilantro. Dig in and bliss out.
http://domesticate-me.com/sweet-potato-hash-with-chicken-sausage-and-fried-eggs/

Le Croque Madame

I’m prone to hangovers, especially when there is wine involved. Therefore, I spent a large portion of my Parisian tenure (April 2010-November 2011) with a headache and mild nausea. You’ll be pleased to know that I’ve already outlined the section of my memoirs entitled “Hungover in Paris: That Shit Cray.” It’s probably going to be my finest work. Consider this post a teaser.

Being hungover in Paris is tricky, especially on Sundays. First of all, the French are not familiar with the concept of “delivery.” As someone accustomed to getting everything from booze to toilet paper couriered to my door in New York City, the fact that the Parisians refused to bring me food on my Sunday deathbed was quite devastating.

In the spirit of full disclosure, my friend Liberty and I did go through an unfortunate phase of ordering Pizza Hut on Sundays, as it was the only delivery establishment in Paris. We eventually had to shut that practice down because it was too demoralizing. It was also inconvenient, since they only accepted orders between 11am and 1pm on Sundays. Setting an alarm to order Pizza Hut was just wrong on so many levels.

I suppose not having delivery options wouldn’t have been quite as catastrophic if I had been able to stumble down the street and buy mass quantities of food at the grocery store. But I couldn’t. Because all grocery stores in Paris are closed on Sundays. C’etait un vrai cauchemar. (Translation: It was a total nightmare. This blog is so educational.) You’d think that I would start to grocery shop in advance to avoid this Sunday trap, but as Logan likes to point out, I’m “a terrible planner.” Harsh, but true.

Without delivery or groceries, I was forced to either leave my apartment on Sundays or slowly starve to death. Getting dressed and going outside was tough, but I had a very supportive roommate (wassup, Baysie?) who did an impressive job of hauling me to various cafés on Sunday afternoons. My requirements for a hungover brunch are simple. It must involve bread, eggs, and some sort of melted cheese. Bacon and French fries are also appreciated, but not required. While the French couldn’t give me an American bacon, egg, and cheese sandwich, they totally made up for it with the “croque madame.”

I’m sure most of you have heard of a croque monsieur, which is essentially a grilled ham and cheese with béchamel sauce. A croque madame is just a croque monsieur with an egg on top. So, it’s basically the classiest breakfast sandwich ever created. I sampled many a croque madame in gay Paris, and while some were better than others, these sassy sandwiches never failed to hit the spot on any given Sunday.

Yesterday was a Tuesday, and I was not hungover, but when a big hunk of Gruyere caught my eye at the grocery market, I found myself overwhelmed by the urge to make a Croque Madame. So I did. I spread thick sandwich bread with Dijon mustard and added several pieces of ham and grated Gruyere before drowning the entire thing in an inappropriate amount of creamy béchamel sauce. I also put béchamel inside the sandwich to make everything extra creamy and cheesy. Go big or go home.

If you don’t know what béchamel is, it’s a simple cream sauce made from flour, butter and milk, and in this case, a generous amount of Gruyere. (Technically a béchamel sauce with cheese is called a Mornay sauce, but let’s not split hairs.) It will rock your world. It also gets browned and bubbly under the broiler and comes out looking like this….

While a croque monsieur is awesome on its own, adding a fried egg is the real moneymaker. When you cut into the sandwich and everything gets sort of bathed in egg-y goodness, you’ll see what I mean. It’s rich, indulgent, and incredibly comforting.

If you feel like having a communal hungover brunch in the near future, croque madames are an excellent choice since they can be easily prepared en masse. Paired with a simple arugula salad and your favorite rosé, these sandwiches make a surprisingly classy and satisfying meal.

Just to be clear, the consumption of croque madames need not be limited to brunch or hangovers. Whip them up for an easy weeknight dinner. Or ditch the egg, and slice them into small squares or matchsticks to serve as fancy finger food at your next cocktail party or casual get together.

While I’m partial to the croque madame in its traditional (and awesome) state, these sandwiches can be easily customized to fit your tastes. Try one with some fresh pineapple for a Hawaiian spin, or top it with avocado. If you smother the whole thing in salsa, it’s called a “Croque Senor,” which sounds pretty festive. Depending on the scale of your hangover/scope of your No-Calorie Sunday, I recommend throwing some bacon into the mix and getting heavy-handed with the béchamel. Vegetarian? No problem. Replace the ham with thick-sliced tomatoes. The sky’s the limit, people. Get creative.

Croque Madame: (Serves 2)

Ingredients:
For the béchamel sauce:
2 tablespoons unsalted butter
2 tablespoons flour
1 cup 2% milk
¼ cup grated Gruyere cheese
¼ tsp salt
pinch of nutmeg
white pepper to taste
For the sandwiches:
4 pieces thick white sandwich bread
2 tablespoons Dijon mustard
¼ pound baked ham
½ cup grated Gruyere cheese
3 tablespoons unsalted butter, divided
2 large eggs

 

Preparing your Croque Madame:

-Start by making your béchamel sauce. Melt 2 tablespoons butter in small saucepan. When melted and bubbling slightly, whisk in 2 tablespoons flour. Add the milk a ¼ cup at a time, whisking constantly. Once all of the milk has been added continue whisking until thickened. Don’t panic if your sauce doesn’t thicken right away, people. It can take 6-8 minutes, okay? When your béchamel is thick enough to coat the back of a spoon, remove it from the heat and mix in the grated Gruyere, nutmeg, salt, and white pepper. Set aside.

-Now it’s time to assemble your Croque Madames. You will need two slices of bread for each sandwich. (Duh.) To assemble each sandwich, spread one of the slices of bread with 1 tablespoon Dijon mustard.

-Lay the ham on top of the mustard.

-Spread 1½ tablespoons of your béchamel sauce on top of the ham. Booyah.

-Add ¼ cup grated Gruyere in an even layer on top of the béchamel. Place the second piece of bread on top to close the sandwich.

-Melt 2 tablespoons of butter in a large pan or cast iron skillet. When Melted and bubbling slightly, add your sandwiches. Cook for about 3 minutes on each side until the cheese is melted and the bread is golden brown. Carefully remove your sandwiches from the pan and place them on a baking sheet lined with parchment (or tinfoil).

-Pour the remaining béchamel sauce over the top of the sandwiches. Don’t worry about it running over the sides…that’s a good thing.

-Heat broiler to high. Broil your sandwiches until the béchamel sauce is bubbling and lightly browned, about 2-3 minutes.

-Heat 1 tablespoon butter in a non-stick pan. When melted, add the eggs.and cook until whites are just set and the yolks are still runny, about 3 minutes. (If you don’t like runny yolks, you can obviously cook them longer.)

-Place an egg on top of each sandwich and serve your Croque Madames hot. Fancy French cooking in a flash! Preparez-vous pour les compliments. (Translation: Prepare yourself for compliments.)

Le Croque Madame

Serving Size: 2

Ingredients

  • Croque Madame: (Serves 2)
  • For the béchamel sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup 2% milk
  • ¼ cup grated Gruyere cheese
  • ¼ tsp salt
  • pinch of nutmeg
  • white pepper to taste
  • For the sandwiches:
  • 4 pieces thick white sandwich bread
  • 2 tablespoons Dijon mustard
  • ¼ pound baked ham
  • ½ cup grated Gruyere cheese
  • 3 tablespoons unsalted butter, divided
  • 2 large eggs

Instructions

  1. Start by making your béchamel sauce. Melt 2 tablespoons butter in small saucepan. When melted and bubbling slightly, whisk in 2 tablespoons flour. Add the milk a ¼ cup at a time, whisking constantly. Once all of the milk has been added continue whisking until thickened. Don’t panic if your sauce doesn’t thicken right away, people. It can take 6-8 minutes, okay? When your béchamel is thick enough to coat the back of a spoon, remove it from the heat and mix in the grated Gruyere, nutmeg, salt, and white pepper. Set aside.
  2. Now it’s time to assemble your Croque Madames. You will need two slices of bread for each sandwich. (Duh.) To assemble each sandwich, spread one of the slices of bread with 1 tablespoon Dijon mustard. Lay the ham on top of the mustard. Spread 1½ tablespoons of your béchamel sauce on top of the ham. Add ¼ cup grated Gruyere in an even layer on top of the béchamel. Place the second piece of bread on top to close the sandwich.
  3. Melt 2 tablespoons of butter in a large pan or cast iron skillet. When Melted and bubbling slightly, add your sandwiches. Cook for about 3 minutes on each side until the cheese is melted and the bread is golden brown. Carefully remove your sandwiches from the pan and place them on a baking sheet lined with parchment (or tinfoil).
  4. Pour the remaining béchamel sauce over the top of the sandwiches. Don’t worry about it running over the sides…that’s a good thing.
  5. Heat broiler to high. Broil your sandwiches until the béchamel sauce is bubbling and lightly browned, about 2-3 minutes.
  6. Heat 1 tablespoon butter in a non-stick pan. When melted, add the eggs.and cook until whites are just set and the yolks are still runny, about 3 minutes. (If you don’t like runny yolks, you can obviously cook them longer.)
  7. Place an egg on top of each sandwich and serve your Croque Madames hot. Fancy French cooking in a flash! Preparez-vous pour les compliments. (Translation: Prepare yourself for compliments.)
http://domesticate-me.com/le-croque-madame/

Quinoa Baked Eggs with Spinach and Pancetta

Monday was the worst day of my life. As a result, I was desperately in need of some comfort food yesterday, and Quinoa Baked Eggs with Spinach and Pancetta really hit the spot:

Okay okay, Monday wasn’t actually the worst day of my life. However, it did involve 15 hours of public transportation, 6 of which were spent on a Greyhound bus, so it was pretty close (#whitegirlproblems). Anyhoo, I arrived back in NYC in the wee hours of yesterday morning. After a brief dirt nap, I woke up feeling tired, bitchy, and craving something delicious that wouldn’t involve me slaving over a hot stove for more than 15 minutes. So, it was either eggs or…eggs.

Eggs are pretty much my go-to when it comes to simple comfort food. This is probably because my mom used scrambled eggs to cure all manner of ills throughout my childhood. Sick? Feeling picky? Stressed? Rough day at school? Bad haircut? I got scrambled eggs. And to be honest, those eggs worked some serious magic over the years. Except for the bad haircut. No amount of scrambled eggs can help an eighth grader with a Winona Ryder pixie cut. I just had to ride that one out.

Over the years, I’ve gone through quite a few phases with my eggs. There was the aforementioned scrambled phase, followed by fried, and then it was soft-boiled, removed from the shell with butter and toast cubes mixed in (that was a pretty epic creation…thanks, Mom). Back in my dining alone heyday, I ate a disturbing number of omelettes, which were the easiest thing on my wallet and my Parisian waistline. While I still have a fondness for all of those egg preparations, I’ve recently developed a new obsession, and baked eggs are it.

If you haven’t heard of baked eggs, you live under a rock. They are everywhere. You literally can’t pick up a brunch menu in New York City without seeing some version of baked eggs. Not that I’m complaining. There is a very good reason for this: baked eggs are fucking awesome. Needless to say, my version is the best:

First of all, the texture of a baked egg is bomb. The white is just set while the yolk stays soft and runny, similar to a perfectly cooked poached egg. I can’t explain why, but eggs seem to retain more egg-y flavor when baked than when cooked in any other way. (Trust me, I’m an expert.)

Let’s discuss the other badass elements of this baked egg recipe, shall we? First, you’ve got pancetta, which is one of my all time favorite meats. I’m sure you know what pancetta is, but if you don’t, it is an Italian cured meat. (You’ve probably heard Giada say “pan-CHET-ta” on the Food Network before.) If you’re still confused, it is essentially thick cut bacon. You’ll like it. Mixed with crushed fire roasted tomatoes and chili flakes, it makes for an unbeatable flavor combination that is salty, spicy, smoky, and sweet all at the same time. Spinach provides the requisite greenery, and the quinoa really rounds out the meal. I added the quinoa as an afterthought, but it turned out to be the back-bone of this recipe. It makes the tomato sauce much heartier, plus it gives you an extra boost of protein and fiber. It’s everything you ever wanted in an egg dish and more.

I can’t peer pressure you enough to add Quinoa Baked Eggs with Spinach and Pancetta to your growing recipe repertoire. It’s an easy breakfast, lunch, or dinner during the week, and it’s a great option to serve friends for brunch. It can be ready in less than a half hour, and it’s very pretty to look at. You can dress it up by baking the eggs in individual ramekins, or dress it down by digging straight into the skillet with your roommate. It’s versatile, accessible, attractive, and everyone will love it. Basically, it’s the Jennifer Lawrence of the egg world, and it deserves similar praise.

Quinoa Baked Eggs with Spinach and Pancetta: (Serves 2-4)

 
 
Ingredients:
¼ lb pancetta, cubed
½ Spanish onion, minced
2 garlic cloves, minced
1 28oz can crushed fire roasted tomatoes
1 tbsp crushed red pepper flakes
3 cups baby spinach, packed
¾ cup cooked quinoa
salt to taste
5 large eggs
3 tbsp freshly shredded parmesan cheese

 

Preparing your baked eggs:

*Pre-heat the oven to 375 degrees.

-Cut your pancetta into small cubes.

-Heat a large skillet (or oven-proof saucepan) over medium heat. When hot, add the pancetta and cook for about 5 minutes until nicely browned. Remove the pancetta from the pan and set aside, reserving about about 1 tsp of the rendered grease.

-Lower the heat and add the minced onion and garlic to the skillet. Cook in the grease from the pancetta for 3 minutes until the onions become translucent.

-Add the fire roasted tomatoes and crushed red pepper flakes to the skillet and bring to a gentle simmer. Add the spinach and stir gently until completely wilted, about 3 minutes.

-Add the cooked quinoa and pancetta and allow to simmer for 5 more minutes until the sauce is slightly thickened. Add salt to taste. (Be careful, peeps. The pancetta is salty, so you shouldn’t need too much extra salt). Remove the skillet from the heat.

-Make 5 small wells in the sauce and gently crack an egg into each well.

-Carefully transfer the skillet in the oven and bake for 10-12 minutes until the whites are just set and the yolks are still runny. They eggs will continue to cook when you remove them from the oven, so don’t worry if they are slightly undercooked. Sprinkle with parmesan cheese.

-Serve hot. It’s pretty great with some a slice of thick toasted French bread (you know, if you’re into carbs). Chillax and enjoy your new favorite comfort food.

Quinoa Baked Eggs with Spinach and Pancetta

Yield: 2-4 servings (depending on hunger levels)

Ingredients

  • ¼ lb pancetta, cubed
  • ½ Spanish onion, minced
  • 2 garlic cloves, minced
  • 1 28oz can crushed fire roasted tomatoes
  • 1 tbsp crushed red pepper flakes
  • 3 cups baby spinach, packed
  • ¾ cup cooked quinoa
  • salt to taste
  • 5 large eggs
  • 3 tbsp freshly shredded parmesan cheese

Instructions

  1. *Pre-heat the oven to 375 degrees.
  2. Cut your pancetta into small cubes.
  3. Heat a large skillet (or oven-proof saucepan) over medium heat. When hot, add the pancetta and cook for about 5 minutes until nicely browned. Remove the pancetta from the pan and set aside, reserving about about 1 tsp of the rendered grease.
  4. Lower the heat and add the minced onion and garlic to the skillet. Cook in the grease from the pancetta for 3 minutes until the onions become translucent.
  5. Add the fire roasted tomatoes and crushed red pepper flakes to the skillet and bring to a gentle simmer. Add the spinach and stir gently until completely wilted, about 3 minutes.
  6. Add the cooked quinoa and pancetta and allow to simmer for 5 more minutes until the sauce is slightly thickened. Add salt to taste. (Be careful, peeps. The pancetta is salty, so you shouldn’t need too much extra salt). Remove the skillet from the heat.
  7. Make 5 small wells in the sauce and gently crack an egg into each well.
  8. Carefully transfer the skillet in the oven and bake for 10-12 minutes until the whites are just set and the yolks are still runny. They eggs will continue to cook when you remove them from the oven, so don’t worry if they are slightly undercooked. Sprinkle with parmesan cheese.
  9. Serve hot. It’s pretty great with some a slice of thick toasted French bread (you know, if you’re into carbs).
http://domesticate-me.com/quinoa-baked-eggs-with-spinach-and-pancetta/

The Dude Diet: Breakfast Edition

This week I want to draw attention to breakfast, which until now has sadly been overlooked by The Dude Diet. We all know that breakfast is “the most important meal of the day,” but guys consistently manage to eff it up royally. I’ve been permanently scarred by the Pop-Tart scarfing, breakfast sando-crushing, bagel hoarding lifestyle of many dudes that I know and love.

the-dude-diet-breakfast-edition
The Dude is about to become a morning person.

Obviously, I’ve seen Logan make some terrifying breakfast choices. If you think he doesn’t love a good hash or a disgustingly greasy plate of huevos rancheros, you clearly don’t read this blog enough. I once witnessed him take down two McDonald’s breakfast burritos in under five minutes. As a snack. Honestly, I’m all for a crazy No-Calorie Sunday brunch, but during the week everyone needs to get their shit together on the breakfast front. For your convenience, I have drawn up some guidelines to help you make healthier choices in the morning…

The Dude Diet Breakfast Guidelines:

1. A bagel and cream cheese is no longer your friend. Remember when I told you, “If it’s white, think twice.” This combo is literally 100% white. Shut it down.

2. Muffins are cupcakes, only larger and without frosting. For the record, vegan muffins are not healthy just because they’re vegan. It simply means that there are no eggs in them. The eggs in muffins are not what is making you fat. It’s the sugar and white flour. Knowledge bomb.

3. Beware of the “fruit and granola parfait.” This is deceptively fattening, especially when it involves approximately 3 servings of granola (which is highly caloric and often involves large quantities of sugar) and a very large serving of full-fat yogurt. I suggest you make your own with non-fat yogurt, ¼ cup of granola, and fresh fruit.

4. Oatmeal is good for you. However, if you put a fistful of dried fruit and a cup of brown sugar on top, it defeats the purpose. Try to restrain yourself.

5. An omelet is a great idea…until you add every kind of breakfast meat, cheese, and potatoes to it. Think vegetables, lean meat, and minimal cheese. And maybe try egg whites. Please?

6. Put down the breakfast sandwich. Put it down, and run away from it. You probably need the exercise.

the-dude-diet-breakfast-edition
Dudes, this is why you’re fat.

For those of you who are patting yourselves on the back because you “don’t really eat breakfast”…you’re in trouble too. Skipping breakfast is a terrible idea. I have found that when dudes don’t eat breakfast it tends to have bad, scary consequences, specifically, uncontrollable bingeing at lunchtime. This is both unnecessary and gross.

Logan recently told me that he (usually) eats a really healthy breakfast when he’s up at Columbia. Because Logan’s definition of “healthy” remains slightly off the mark, I asked him exactly what he was eating. He said that he just eats a “small plate of fruit.” While I was proud of him for putting actual fruit into his body, I calmly explained that fruit salad on its own isn’t necessarily the best breakfast choice. Fruit has a lot of sugar and almost no protein, which he needs to keep him full and energized until lunch.

Logan’s morning fruit explains why he’s constantly going buck wild at the Italian/Chinese/BBQ buffet at lunch. He justifies these free-for-alls by saying that he was “starving to death.” This is ridiculous on many levels. First of all, it would take quite a while for Logan to starve to death. More importantly, he wouldn’t be “starving” if he ate a balanced breakfast. So, dudes, whether you’re eating fat-kid food in the morning or skipping the most important meal of the day, I would like you to try some dank Dude Diet-approved breakfast options. My first offering is the Dude Diet Breakfast Burrito:

This burrito is the tits. It’s large, filling, and yes, there is some cheese involved. But this isn’t your standard flour tortilla stuffed with gut-expanding fillings such as home fries, sausage, and multiple servings of eggs and cheese. Eating these things for breakfast will literally turn you into a human chimichanga in no time. Unless you enjoy having man boobs, please stop.

The Dude Diet Breakfast Burrito, which is made on a low-carb vegetable tortilla (trust me, you can’t even tell the difference), has a bounty of “wonderland body” benefits. It’s filled with a well-disguised serving of vegetables, healthy fat from the avocado, and substantial protein from the eggs. The sprinkling of cheese is harmless, and it does wonders in terms of keeping a dude from feeling deprived. Long-story short, this breakfast will keep you full and happy until lunch without weighing you down.

If you’re not into the burrito concept (which you should be), or you want something a little lighter in the morning, I suggest a Strawberry Peach Smoothie:

This smoothie is satisfying, nutritious and refreshing. It has more than two servings of fruit, plus protein and digestion-friendly probiotics from the yogurt. The flax seeds pack some much-needed fiber, anti-oxidants, and omega-3 fatty acids. (Don’t freak out, you won’t taste them.) Translation: there is a lot of healthy shit in this smoothie that your body needs. Please try it. It also makes an excellent snack and can easily be taken on-the-go.

I’m sure many of you are already bitching at your computer that you don’t have enough time to make these types of creations first thing in the morning. I’m going to have to call bullshit on your busy and important asses. It took me 7 minutes to make the breakfast burrito from start to finish, and the smoothie can be done in 3. I’ve seen Logan take longer than that to tie his shoes in the morning. You can do this.

Dude Diet Breakfast Burrito: (Serves 1)

Ingredients:

2 eggs, beaten
½ cup diced bell pepper, you can use any color you like (I like to go with a combo)
2 tbsp diced yellow onion
1 tsp olive oil
¼ tsp Mexican chili powder
 tsp cumin
¼ avocado, cubed
1 tbsp reduced fat cheddar, shredded
1 low-carb vegetable tortilla (I like Tumaro’s Gourmet Tortillas)
Hot sauce, such as Cholula (optional)

 

Preparing your burrito:

-Beat the eggs in a small bowl and set aside.

-Heat 1 tsp olive oil in a small non-stick pan (honestly, cooking eggs in pans that aren’t non-stick makes me want to die). Add the peppers, onions, cumin, and chili powder and sauté for 2 minutes until the vegetables are just tender.

-Add the eggs and scramble with the vegetables until they are cooked through. This will take less than a minute.

-Microwave the tortilla for 10 seconds. Place your scramble in the center of the tortilla and top with the cheddar cheese, avocado, and a drizzle of hot sauce (if using). Roll that bad boy up and enjoy your guilt-free breakfast fiesta.

Strawberry Peach Smoothie: (Serves 1)

Ingredients:
1 cup strawberries (fresh or frozen)
½ cup peaches
½ cup fat-free vanilla Greek yogurt
¾ cup orange juice
1 tbsp ground flax seeds
1 tsp honey (optional)- I like a tart smoothie, but if you like something a little sweeter, definitely add the honey

 

Preparing your smoothie:

-Put all of the ingredients in a blender.

-Press “on.”

-When smooth, pour into a tall glass, garnish with fruit if you want to get fancy, and drink up.

Guaranteed to do a body good.

Dude Diet Breakfast Burrito

Yield: 1 burrito

Ingredients

  • 2 eggs, beaten
  • ½ cup diced bell pepper, you can use any color you like (I like to go with a combo)
  • 2 tbsp diced yellow onion
  • 1 tsp olive oil
  • ¼ tsp Mexican chili powder
  • tsp cumin
  • ¼ avocado, cubed
  • 1 tbsp reduced fat cheddar, shredded
  • 1 low-carb vegetable tortilla (I like Tumaro's Gourmet Tortillas)
  • Hot sauce, such as Cholula (optional)

Instructions

  1. Beat the eggs in a small bowl and set aside.
  2. Heat 1 tsp olive oil in a small non-stick pan (honestly, cooking eggs in pans that aren’t non-stick makes me want to die). Add the peppers, onions, cumin, and chili powder and sauté for 2 minutes until the vegetables are just tender.
  3. Add the eggs and scramble with the vegetables until they are cooked through. This will take less than a minute.
  4. Microwave the tortilla for 10 seconds. Place your scramble in the center of the tortilla and top with the cheddar cheese, avocado, and a drizzle of hot sauce (if using). Roll that bad boy up and enjoy your guilt-free breakfast fiesta.
http://domesticate-me.com/the-dude-diet-breakfast-edition/

Strawberry Peach Smoothie

Yield: 1 smoothie

Ingredients

  • 1 cup strawberries (fresh or frozen)
  • ½ cup peaches
  • ½ cup fat-free vanilla Greek yogurt
  • ¾ cup orange juice
  • 1 tbsp ground flax seeds
  • 1 tsp honey (optional)- I like a tart smoothie, but if you like something a little sweeter, definitely add the honey

Instructions

  1. Put all of the ingredients in a blender.
  2. Press “on.”
  3. When smooth, pour into a tall glass, garnish with fruit if you want to get fancy, and drink up.
  4. Guaranteed to do a body good.
http://domesticate-me.com/the-dude-diet-breakfast-edition/

Ultimate Breakfast Quesadilla


I’m not a morning person.

This is pretty much how I feel every morning.

I am more than aware that mornings are a strugglefest for most people, especially if you’ve been up late working or playing harder than you should have been. We all know that breakfast is the most important meal of the day, but it’s hard to get excited about it when you’ve been on a steady diet of instant oatmeal, bagels, and Egg McMuffins. That is why I’d like to introduce you to the Ultimate Breakfast Quesadilla:

ultimate-breakfast-quesadilla-with-scrambled-eggs-sausage-spinach-and-goat-cheese
Sexy breakfast.

If this quesadilla, which is filled with eggs, sausage, spinach, and goat cheese, doesn’t get you psyched about breakfast, I’m not sure what will. If you’re skeptical about putting in this much effort first thing in the morning, trust me, I get it. Mornings are the worst, and we all need as much beauty sleep as possible. So, why should you get up to make breakfast when you could spend 20 extra minutes being a human burrito in the sheets? Because it will give your eyes some extra time to de-puff, and you will head off to work happy, satisfied, and ready to take on the day. I made this for myself this morning,* and my day is already infinitely better than yesterday.**

Unemployed? Excellent. Welcome to the fold. Use this time “between opportunities” to work on your domestic skills. Breakfast is the perfect place to start. Kicking off the day by whipping up this deliciously fancy quesadilla is guaranteed to make you feel productive and give you the positive attitude you need to re-work your resume for the thousandth time. Based on how well your breakfast turns out, feel free to add “amateur chef” to your “skills and personal interests.”

The Ultimate Breakfast Quesadilla is wonderful for many reasons, but the real selling point is its incredible versatility.  If you’re hungover (no judgment), it is an excellent meal choice. This magical quesadilla has all of the necessary ingredients to make you feel better, and it won’t leave you nearly as sluggish and bloated as your typical hangover binge (again, no judgment). Let’s be real, it’s essentially a fancy sausage, egg, and cheese. If the tiny bit of green offends your hungover sensibilities, feel free to ditch the spinach. Serve with chilled Gatorade and a side of Advil, and you’ll be good to go.

Thinking about inviting friends over for brunch? What a wonderful idea, you little domestic god/goddess! This blog is clearly starting to rub off on you. Put on something compliment-worthy and serve Ultimate Breakfast Quesadillas with fruit or a mixed green salad. Luckily, these quesadillas pair well with both bloody marys and mimosas, so you’re covered on the cocktail front.

If you really can’t ever be bothered to get this quesadilla going for breakfast, it makes a pretty good dinner option too. I’ve been eating eggs in the evening since before I became a fancy chef, and there’s nothing more comforting than a little breakfast for dinner action. You know it’s true. Just remember, you deserve to start (or end) your day with something as awesome as you are. Breakfast is making a comeback, people. You’re about to become a morning person…

*It was close to noon, but whatever.

** I’ve been successfully plotting my world domination for hours!

Ultimate Breakfast Quesadilla: (Serves 2)

Ingredients:

3 Eggs
½ cup part skim mozzarella cheese
½ cup crumbled goat cheese
4 cups baby spinach leaves
2 tortillas (I prefer whole wheat, but you do you)
1 hot Italian turkey sausage, crumbled (you can use your favorite sausage)
¼ tsp red chili flakes (optional)
1 tbsp olive oil
Salt

 

Preparing your quesadilla:

-Heat a pan over medium heat. Add 2 tbsp water and your spinach leaves. Saute until the spinach is just wilted. This will take about a minute. Remove the spinach from the pan and set aside. (If necessary, press the spinach between paper towels to remove any excess water.)

-Crumble your sausage (or dice it into small pieces) and place it in a large pan. (Use the same pan from your spinach. Duh.) Cook over medium heat until the sausage is no longer pink.

-In a bowl, combine the eggs, chili flakes (if using), and a pinch of salt. Whisk well.

-Pour the eggs into the pan with the sausage and gently scramble. Add the spinach and mix it into the eggs. When the eggs are cooked (about two minutes), remove them from the pan.

-Heat a tbsp of olive oil in a pan and add a tortilla. Add half of the mozzarella and half of the goat cheese in an even layer. Add the cooked egg mixture and top with the remaining mozzarella and goat cheese.

ultimate-breakfast-quesadilla-with-scrambled-eggs-sausage-spinach-and-goat-cheese-step-by-step-recipe

-Place the second tortilla on top and cook for about three minutes. Carefully flip your quesadilla (this can be both scary and disastrous), and cook on the second side another 2 minutes. Remove from pan, slice into triangles, and enjoy your badass creation!

Ultimate Breakfast Quesadilla

Yield: 1 quesadilla

Ingredients

  • 3 Eggs
  • ½ cup part skim mozzarella cheese
  • ½ cup crumbled goat cheese
  • 4 cups baby spinach leaves
  • 2 tortillas (I prefer whole wheat, but you do you)
  • 1 hot Italian turkey sausage, crumbled (you can use your favorite sausage)
  • ¼ tsp red chili flakes (optional)
  • 1 tbsp olive oil
  • Salt

Instructions

  1. Heat a pan over medium heat. Add 2 tbsp water and your spinach leaves. Saute until the spinach is just wilted. This will take about a minute. Remove the spinach from the pan and set aside. (If necessary, press the spinach between paper towels to remove any excess water.)
  2. Crumble your sausage (or dice it into small pieces) and place it in a large pan. (Use the same pan from your spinach. Duh.) Cook over medium heat until the sausage is no longer pink.
  3. In a bowl, combine the eggs, chili flakes (if using), and a pinch of salt. Whisk well.
  4. Pour the eggs into the pan with the sausage and gently scramble. Add the spinach and mix it into the eggs. When the eggs are cooked (about two minutes), remove them from the pan.
  5. Heat a tbsp of olive oil in a pan and add a tortilla. Add half of the mozzarella and half of the goat cheese in an even layer. Add the cooked egg mixture and top with the remaining mozzarella and goat cheese.
  6. Place the second tortilla on top and cook for about three minutes. Carefully flip your quesadilla (this can be both scary and disastrous), and cook on the second side another 2 minutes. Remove from pan, slice into triangles, and enjoy your badass creation!
http://domesticate-me.com/make-waking-up-worth-it/