Strata Muffins

     Have I ever mentioned that I am obsessed with anything that can be made in a muffin tin?  Food becomes conveniently transportable and freezable when it comes out in the shape of an individualized portion.  When J.T. and I go on road trips we are often traveling with our beloved pooch, Otis.  With Otis in tow, it is not really possible to stop for a meal anywhere, so I normally pack our food.  One of my go to road meals is Peanut Butter and Jelly Waffle Sandwiches with Strata Muffins.  The sandwiches are served at room temperature and the strata muffins are kept warm in a thermos.  It’s Breakfast for Dinner served in the car J

Recipe adapted from 100 Days of Real Food

Ingredients

• extra virgin coconut oil, for greasing
• 2 whole grain corn muffins, crumbled,  or about 1 cup bread crumbs
• 1 tablespoon extra-virgin olive oil
• ½ onion, chopped
• 1 jalapeno pepper, seeded and finely diced
• ½ pound ground pork or beef
• 1 teaspoon fennel seed
• ⅛ teaspoon allspice
• 1 ½ teaspoons Celtic sea salt
• ¼ teaspoon coarse ground black pepper
• ¾ cup unsweetened almond milk + 2 tablespoons water
• 8 large eggs

Directions

1. Preheat the oven to 350 degrees and grease a 12-cup muffin tin with coconut oil.  Divide the crumbled corn muffins among the muffin tin and set aside.
2. Heat the olive oil in a medium-sized skillet over medium heat.  Add the onion and jalapenos and sauté about 5 minutes.  Then add the ground meat, fennel, allspice, sea salt, and pepper.  Sauté until the meat is just cooked through and no longer pink.  Off the heat and set aside.  
3. In a large glass measuring cup, whisk together the almond milk, water, and eggs.
4. Spoon the cooked meat and vegetables on top of the bread crumbs.  Pour the whisked eggs on top of the meat and vegetables.   Bake for 15 minutes.  Cool in the muffin tin for 5 minutes before removing.

Make ahead:  Before freezing, cool completely overnight in the refrigerator.  Place the muffins in a plastic freezer bag in one single layer.  Defrost overnight in the refrigerator before serving.  Reheat in 375 degree oven for 15 to 20 minutes.  

Quiche

     If you keep up with my blog, you know that I normally have my parents over for lunch after church on Sundays.  Today was a little different and it was just J.T., Otis, and I.  Since I wasn’t serving a crowd, I decided to keep things simple with a brunch inspired meal.  We ate quiche, fresh asparagus, which I picked up from the farmer’s market yesterday morning, and sweet potato banana muffins.  It was delicious and a nice break from our regular Sunday meal.  We have had a much needed, lazy weekend after a very busy week at work.  Yesterday we only ventured out twice, hitting the farmer’s market and Publix in the morning and Manna grocery during the afternoon.  We went to Manna to purchase local honey from Duncanville and left with three pounds of it!   J.T. and I both suffer from allergies, although J.T.’s allergies are normal and mine are just plain weird.  Let me first state that I have been to two different doctors about this issue and both are clueless.  When it is humid outside or about to rain my skin becomes very itchy, generally only my forearms, neck, ears, face, and scalp.  It is awful but I do not scratch because I have been told by my dermatologist that this could cause a rash.  When the itching becomes unbearable I take a prescription antihistamine, which allows me to sleep and puts me out of my misery.  I am not convinced that the antihistamine actually does anything to calm my allergic reaction.  I also have a prescription steroid cream, but this only helps temporarily.  While I am uncertain of my allergy, it is either an airborne allergy or some form of an allergic reaction to a chemical in one of my cleaning products or cosmetic items.  To make a long story short, I am in the process of eliminating as many possible culprits of my allergy from our house.  It is actually very similar to when we started our “real food” journey nine months ago.  This morning I ordered this cleaning solution for our household needs.   Many customer reviews of Branch Basics claimed that it helped with seasonal allergies and eczema (which J.T. struggles with).  Several weeks ago, I changed our laundry detergent to Molly’s Suds and we absolutely love this product, especially the smell.  My next big hurdle is tackling my cosmetic items, which is a giant headache.  Yesterday at Manna I picked up Everyday Coconut body lotion, a product my mother told me about a while ago.  After slathering myself in this lotion, my itching has decreased.  I am learning and just like I changed our food, I too can do this.  In the words of my brother, I have gone hippie. 

Ingredients

Crust:

• 1/2 cup coconut oil, plus additional for greasing the pie plate
• 2 eggs, preferably local
• 1/4 teaspoon kosher salt
• 3/4 cup coconut flour

Filling:

• 5 eggs, preferably local
• 3/4 cup almond milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse black pepper
• 1 bunch scallions, chopped

Directions

1. Grease a 9-inch pie plate with coconut oil.  In a medium bowl whisk together the coconut oil, eggs, and kosher salt.  Stir in the coconut flour.  Press the dough into the bottom and up the sides of the prepared pie plate. Set aside.
2. In a large glass measuring cup, whisk together the eggs, milk, salt, and pepper.  Pour the filling into the unbaked pie crust.  Sprinkle the scallions on top.  Bake at 350 for 45 minutes.  Serves 4. 

Deviled Eggs

Ingredients

• 12 large eggs
  
• 1/3 cup mayonnaise
  
• 2 tablespoons extra-virgin olive oil
  
• 1 tablespoon Dijon Mustard
  
• Pinch of cayenne pepper
  
• Coarse salt and freshly ground black pepper
  
• 2 tablespoons finely chopped fresh chives
  
• Paprika, for garnish
  
  
  

Directions

1. To hard-cook the eggs, place the eggs in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat (you will see bubbles around the sides of the pot). Remove from the heat, cover, and let stand for 12 minutes. Drain the eggs and rinse them under cold running water. Set aside to cool completely.
   
2. To peel the eggs, once the eggs have cooked and cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.
   
3. To prepare the filling, halve the peeled eggs lengthwise. Carefully remove the yolks. Mash the yolks with a potato smasher. Blend the yolks, mayonnaise, oil, mustard, cayenne, salt, pepper, and chives.
   
4. Place the mixture in a piping bag fitted with a large star tip, or use a medium sealable plastic bag with one of the corner tips snipped off.
   
5. To assemble the eggs, when ready to serve, pipe the yolk mixture into the whites, Garnish with paprika and serve immediately. Makes 2 dozen.
   

Recipe adapted from Bon Appetit, Y'all

 J.T.'s Georgia-Style Potatoes

 

Ingredients

• 4 red potatoes, diced into 1/4 in. cubes
• 1/2 Vidalia onion, diced
• 1/2 roasted red pepper, diced
• 2 cloves garlic, minced
• 1/4 c. canola oil
• paprika
• chives

Directions

1. Heat oil in large skillet over medium heat.  Add garlic and cook until fragrant, about 30 seconds.  Add onions and cook 5 minutes.  Add potatoes and cook 15 minutes, stirring occasionally.  Add peppers and cook an additional 15 minutes.  Garnish with paprika and chives.  Serves 3.

Serve potatoes with Southwestern Frittata