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Posts Tagged ‘bacon’

Frittatas with bacon and potatos

So, even the resident beige-a-tarian, my 13 year old son, actually ate my dinner tonight. Pork chops with baked apples and vermicelli. Notice all foods were on the color spectrum of white to beige. But still, I am feeling emboldened and so, tomorrow night, I am going to make these frittatas. Wish me luck. I am going to hide some good stuff (as in good for you) inside. My hope is the first bite will taste so good, he won’t notice the as-yet-unnamed vegetables i am going to sneak inside? 

From Cooking Light: 

  • 2 cups finely chopped peeled baking potato (about 12 ounces)
  • 5 bacon slices (uncooked)
  • 1/2 cup finely chopped sweet onion
  • 1 teaspoon salt, divided
  • 1/4 teaspoon dried thyme
  • 1/2 cup chopped fresh chives, divided
  • 2 tablespoons grated fresh Parmesan cheese $
  • 1/4 teaspoon freshly ground black pepper
  • 7 large egg whites, lightly beaten $
  • 3 large eggs, lightly beaten $
  • Cooking spray
  • 6 tablespoons fat-free sour cream $

Preparation

  1. Preheat oven to 375°.
  2. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
  3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool.
  4. Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.
Note:

Prepare the frittatas a day ahead, chill, and reheat them just before serving. You can also freeze them for up to a month. Run a sharp knife around the edges of the muffin cups to loosen them from the pans. If you don’t have a mini-muffin pan, you can cook the frittata in a 13 x 9-inch pan at 375° for 15 minutes and cut into 36 squares.

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom, Cooking Light 

Pork and White Bean Casserole

Recipe from Whole Foods

Ingredients: 
  • 8 thick slices bacon, chopped
  • 1 dried hot chorizo sausage, cut into 1/4-inch slices
  • 2 medium bone-in pork chops, meat cut into 1/2-inch pieces, bones reserved
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup chopped white onion
  • 1 cup finely chopped leeks
  • 3 cups cooked white beans
  • 3 cups low-sodium chicken broth (gluten-free, if desired)
  • 2 bay leaves
  • 1 teaspoon Spanish sweet paprika (optional)
Method: 

In medium-sized pot, cook the bacon over medium heat until lightly brown, about 4 minutes. Remove bacon pieces and reserve. Add chorizo to the pot and cook in the remaining bacon fat until lightly browned, caramelized and slightly smoking, about 4 minutes. Take chorizo out and reserve. Sprinkle pork meat with salt and pepper, then add to pot and cook for about 5 minutes, or until slightly browned. Remove and reserve.

Discard about half of the fat in the pot, being careful not to remove any solids. Add oil, onions and leeks and cook until translucent but not brown, about 6 minutes.

Place 1 1/2 cups of the beans in a blender along with 2 cups of the broth and blend until smooth. Add bean puree, bay leaves, remaining 1 1/2 cups beans, bacon, chorizo, pork meat, pork bones and remaining 1 cup broth to pot and cook on medium heat, uncovered, until boiling, about 15 minutes, stirring from the bottom from time to time. Add paprika and season with salt and pepper.

Reduce heat to low, and cook, uncovered, stirring occasionally, for another 20 minutes. Remove and discard bay leaves and pork chop bones, then ladle into bowls and serve. Garnish with a drizzle of olive oil, if you like.