Bacon-fied Brussel Sprouts

Bacon-fied Brussel Sprouts

I was hungry for veggies and wanted something really filling. What would be a good one skillet dish that would be hearty and Paleo? Looking in the fridge I found bacon and brussel sprouts and  came up with this recipe. I ate everything so fast I forgot to take a picture of the final product.. dumb!

Ingredients:

2 slices of peppered bacon (cut into small ribbons)

2 tb of grass fed butter (I use KerryGold)

8 brussel sprouts (washed and cut into quarters)

1/2 white onion (peeled and sliced)

1 cup of chopped cauliflower (I used a green one. .isn't it pretty)

Heat the butter (over medium heat) in a skillet until melted and add the bacon. Toss the bacon around and cook for a minute or so. Then add the onions. Cook until onions are soft. Then add the brussel sprouts and cauliflower. Stir fry until you get some color on the veggies. Throw in a 1/4 of water and put a lid on the pan and cook until the water is gone. Be careful not to burn the veggies. This steam fries the veggies. I repeat this a couple of times until the brussel sprouts are as soft as I like.  Serve it up in a bowl and munch down.

2nd version:

2 slices of peppered bacon

2 tb of grass fed butter

1/2 white onion sliced

1/3 cup sliced mushrooms

2 stalks of broccoli slice 

Pretty much cook the ingredients the same way as above but add the mushrooms the same time as the onion.

Here is the final result. The salty bacon and salted butter added enough sodium chloride that I didn't need any additional salt. Feel free to add seasonings to your taste.

Paleo kimchee soup

Hey fellow dumplings. I surprised myself this weekend with a different take on chicken soup. Usually I take roasted chicken, chicken stock and veggies and make a filling paleo style soup. Sarah Fargaso at Everyday Paleo has a great recipe. This weekend I added chopped homemade kimchee and boy did it rock.

Homemade Kimchee

Napa cabbage
Kosher Salt
Red pepper flakes
Glass bowl
Small plate and heavy cans or bottle to weigh down the plate

My mom made asian pickles all the time. The recipe is basically watching what she did. Quarter the cabbage then cut these quarters in half. Line the bottom of the bowl with cabbage. Sprinkle on salt and pepper flakes. Repeat until bowl is full.  Lay a plate the fits the bowl upside down on the cabbage mixture and weigh it down with cans or heavy jars. Glass jars are best because they don't react to the brine mixture that forms. Brine is highly corrosive.  In couple of days the cabbage is pickled and ready to store in the fridge.

Kimchee Chicken Soup

Meat from two roasted  chicken thighs
Chicken thigh bones and carcass
Some sort of oil (olive, coconut, organic butter )
Half red onion
Inner stalks of a celery bunch (I used 4-5 with the leaves)
Two cups of chopped red cabbage
Cup of chopped kimchee
Suracha (I like this spicy hot)
One red bell pepper
Gelatinous stuff from the bottom of the roasting pan

This recipe assumes that you have already roasted a chicken and have wonderful drippings (leftover or in my case stolen before I served the chicken in anticipation of making good soup stock. I find if I leave the drumsticks nobody misses the thigh meat). The stock is made by boiling the chicken bones, carcass and the pan dripping in a pot with maybe 4 cups of water.  I eyeball and taste stuff. If the stock seems watery boil it down. If too strong add more water. If you need me to specify exact measurements, I recommend that you buy pre-made stock and take up Yoga.

Chop the onions, bell pepper, cabbage and celery.  Heat the oil in a separate pan, I used enough to cover the bottom, maybe 3 tablespoons.  Saute the chopped veggies in the oil until soft. Add to the chicken stock with the reserved chicken meat. Heat thru and season with the Saracha to taste.

I ate myself stupid on this then crocheted on the coach until I digested enough so I could move. Yes, I am crocheting a snuggle blanket for my granddaughter.

- Sassy Pants