Kara's Green Eggs and Ham

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Green Eggs and Ham
Serves 2
Slow-cooking in a non-stick pan with a rubber spatula is key.

1 pad butter
Dash salt
7 medium eggs
2 T. finely chopped chives
1 T. dried onion flakes
3-4 slices deli ham, diced 
fresh ground pepper

Whisk the eggs in small bowl. On low temperature, melt butter with dash salt. Add eggs.
Add chives, onion flakes, ham and fresh ground pepper to taste and stir to combine.
Slowly cook mixture, stirring constantly for about 8-10 minutes.

Chocolate-Banana Cupcake Recipe from the PCF Birthday Party

Ingredients:

1/4 cup coconut oil, melted
1/4 cup honey
2 eggs
1 cup almond flour
1/2 cup cocoa powder
3 bananas, mashed

Instructions

Pre-heat oven to 350 degrees F.
Beat eggs in large bowl until light and fluffy. Beat in melted coconut oil, honey, and mashed bananas.  Add in almond meal a  third a time into the wet mixture. Add cocoa powder, mix until smooth. 

Spray cupcake liners with olive oil spray. Pour the batter 3/4 of the way up the side of the cupcake pan. Bake 25-30 mins. Test doneness by sticking toothpick in the center, it should come out clean. 

You can bake this into a cake....
Line a 8" cake tin with baking paper and spray with olive oil.
Bake for 50-60 minutes or until toothpick comes out clean. 

What are PCF'ers eating?

Patrick's Paleo Bacon Pancakes. If you haven't had these you better get the recipe NOW!

Eddy V. shows off his skills with baked tofu, steamed kale with cashews and almond milk.  The brown rice pilaf seasoned with lime juice, ginger, jalapenos and dry spices. 

Martina shows that simplicity can be delicious: Acorn squash with butter, honey and a pinch of salt. 

Martina stuffed the poblanos from last week's Puhlayo Market order with ground lamb and spinach. Yum!

I NEED MORE PHOTOS OF YOUR COOKING ADVENTURES AT HOME. Do not be intimidated, simple preparations are highly encouraged to be shared. 

Lauren@sweetassassin.com

What are PCFer's eating?

The Diso's Ground Bison Casserole

The Diso's Goat Stew with Sauteed Greens

Martina, is that pork tenderloin? Smothered in the amazing fig sauce. Everyone ask Martina for this recipe!!

I NEED MORE PHOTOS OF YOUR COOKING ADVENTURES AT HOME. Do not be intimidated, simple preparations are highly encouraged to be shared. 

~Assassin 

Approved by Kara- Meatballs with Fennel Salad

Ingredients

For meatballs:

• 1 pound ground turkey
• 1 pound ground pork shoulder
• 2 1/2 cups bread crumbs
• 1/4 cup milk
• 4 cloves garlic, finely chopped
• 2 eggs, lightly beaten
• 2 tablespoons chopped fresh rosemary leaves
• 1 tablespoon red chile flakes
• 2 tablespoons salt
• 2 tablespoons freshly ground black pepper

For sauce:

• 1/4 cup extra-virgin olive oil
• 3 red onions, thinly sliced
• 1 head garlic, thinly sliced
• 1 tablespoon red chili flakes
• Salt and pepper to taste
• 1 sprig fresh rosemary
• 2 cups red wine
• 1 (16-ounce) can San Marzano tomatoes and their juices, crushed by hand
• 1/2 bunch Italian parsley leaves, roughly chopped

Directions

Preheat the oven to 375 degrees F.

In a large mixing bowl, combine the turkey, pork, bread crumbs, milk, garlic, eggs, rosemary, chile flakes and salt and pepper and mix with hands until just combined. Form into 5-ounce balls and place in a shallow casserole. Roast in the oven until dark golden brown. Set aside.

Reduce the oven temperature to 350 degrees F.

Meanwhile, in a large oven-proof skillet, heat the olive oil over high heat. Add the onions and garlic and cook over medium heat until well browned. Add the chili flakes and salt and pepper, to taste. Add the rosemary and red wine and stir until the wine is reduced by half. Add the tomatoes and simmer for 15 minutes. Add the meatballs, transferring to a large container if necessary, and cook in the oven 2 1/2 hours. Serve in shallow bowls with the sauce, topped with the parsley leaves.

After many tweaks, I've found a few substutions that work really well for me:

- ROSEMARY: substitute with herbs de provence 

  (rosemary is way too pungent, overpowers the flavors and smells too much like thanksgiving)

- BREAD CRUMBS: Without bread crumbs, you still end up with meatballs. They're just

  a little harder to form. I usually double the recipe but go with about 1/4 cup breadcrumbs 

  just to hold them together a bit.

- COOKING: I've tried the cooking these in a oven-proof skillet. Since I make so many at a time, the quality doesn't

  seem to change if you simply leave them in a shallow casserole, top with the sauce, and cover with foil.

Fennel Salad

4-5 medium- large heads fennel

1/3 c. lemon juice

1/2 c. olive oil (a high-quality, virgin option tastes best)

salt

Using a mandoline, slice up the fennel heads. Add lemon juice, olive oil and salt. Fresh ground pepper optional.

Making this one day ahead of time allows the flavors to marinate beautifully.

Puhlayo Market Order 090810

Red Plums
Mint
Endive Chicory
Yellow Squash
Oranges
Red Beets
Avocados
Organic Eggs
Pasilla Chiles aka Poblano Pepper (Great for stuffing!!!)
Baby Red Orach Spinach
Ginger

What are PCF'ers eating?

A new feature will be photos of what members of our gym are making for dinner. If you'd like to share a picture of what you made for dinner for all to see, forward your pics to Lauren@sweetassassin.com.

This lovely meal was prepared by the Paradiso's. You wish they invited you over... I know I do :)

This is what the 2nd place finisher of the SoCal Sectionals eats. Thanks, Hopper!

Smidty's Brussel Sprouts with BACON!!!

This is what Ninja's eat: Curried Chicken w/ apples and baked acorn squash. 

Vegetable Prep

Here is a really great article on basic preparation of vegetables you may find in your produce box week to week.

Puhlayo Market Order 090110

Peaches
Eggs
Avocado
Broccoli
Baby Spring mix
Portobello Mushrooms
Kale
Brussel Sprouts
Braising Mix (My favorite!)
Strawberries
Cauliflower (for the Olivers!)
Wild Rocket Arugula
Cilantro
Mangos