spiphywarfare

Category: Real Food

  • I Love Breakfast

    I Love Breakfast

    I’m one of those must-eat-breakfast people. I’m also up before everyone so breakfast is one of my best times to try new things without concern about whether anyone else will like it.

    I made another batch of whole wheat hamburger buns the other night. I shaped them in several different shapes to see how they came out. The next morning I grabbed the largest one and sliced it open. It was begging me to fill it with bacon.

    I was glad to oblige. But of course, bacon tends to be a social creature and has many friends. The thought of some bacon sitting sad and lonely on this  delicious bun was more than I could stand. I sliced up some jalapeño jack cheese, scrambled a couple of eggs, fried one little purple potato, and sautéed some onion.

    While that was going on I mixed up a little horseradish sauce while it was cooking.

    When it was done I threw it all together and got this:

    Breakfast on a Bun

    The result was a delicious breakfast sandwich. Definitely coming back for a second round of these.

    This article was first published on May 20, 2015 and was recovered using AI and web.archive.org.

  • Great Grilling Weather

    Great Grilling Weather

    SavedPicture-201553144058.jpg

    Lunch leftovers from the grilling fun the previous night

    Grilled steak and burger with some avocado, cheese, onion, and tomato

    This article was first published on May 9, 2015 and was recovered using AI and web.archive.org.

  • Fish For Breakfast?

    Fish For Breakfast?

    Fish. Super loaded with protein. A food that I love but never seem to remember to eat. I suppose because it hasn’t been part of my diet for most of my life (except maybe fried fish), so I never think of it. Especially for breakfast. Never. Not once.

    I spent three days home from work this week. I haven’t been sick since 2012 right before I changed my diet. Knowing how it has hit some people at work, I chose to stay home just in case. That gave me some time to do some reading.

    One of the things I read was a rather long article by Vilhjalmur Stefansson. He talks of eating nothing but fish. Frozen fish for breakfast, cooked fish for lunch. He lived with some natives on the northern coast of Canada and lived solely on fish for months.

    This morning it occurred to me that if he could eat fish for every meal for months, I could give it a shot at breakfast at least once. So this morning while the bacon was cooking, I started a couple of frozen flounder filets thawing. I also chopped some onion up, then I got the garlic, chives, and vinegar ready.

    This is what I ended up with:

    bacon flounder
    bacon flounder
    Bacon Flounder with Poached Eggs
    bacon flounder
    Serves 1
    A new angle for breakfast. Fish with
    Write a review
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    Prep Time
    25 min
    Cook Time
    20 min
    Total Time
    45 min
    Prep Time
    25 min
    Cook Time
    20 min
    Total Time
    45 min
    558 calories
    15 g
    509 g
    30 g
    55 g
    9 g
    409 g
    1705 g
    4 g
    0 g
    17 g
    Nutrition Facts
    Serving Size
    409g
    Servings
    1
    Amount Per Serving
    Calories 558
    Calories from Fat 267
    % Daily Value *
    Total Fat 30g
    45%
    Saturated Fat 9g
    47%
    Trans Fat 0g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 12g
    Cholesterol 509mg
    170%
    Sodium 1705mg
    71%
    Total Carbohydrates 15g
    5%
    Dietary Fiber 2g
    9%
    Sugars 4g
    Protein 55g
    Vitamin A
    15%
    Vitamin C
    20%
    Calcium
    16%
    Iron
    19%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Does this look wrong?
    Ingredients
    1. 5.8 Ounces Flounder (filets)
    2. 5 Slices Bacon
    3. 2.5 ounces onion (chopped)
    4. 2 Tablespoons Minced Garlic
    5. 1 Tablespoon Chopped Chives
    6. 1 Tablespoon White Wine Vinegar
    7. 2 eggs
    8. Sal t & pepper to taste
    Instructions
    1. Place bacon on jelly roll pan and place in cold oven.
    2. Turn oven to 375° and set timer for 15 minutes.
    3. Chop onion and chives.
    4. Start a pot of water boiling.
    5. Place a large skillet on the oven and set to medium heat.
    6. When the timer goes off, pour bacon grease into skillet and make sure bacon is not sticking.
    7. Put bacon back in oven for five minutes or until crispy.
    8. Place onions and garlic into the hot bacon grease.
    9. Once onions are clear drop the flounder filets into the grease.
    10. While fish cooks drop eggs one at a time into boiling water to poach them.
    11. Remove filets when they flake easily with a fork.
    12. Crumble bacon into onion and garlic mixture and add vinegar.
    13. Mix together for about 15 seconds.
    14. Spoon mix onto filets and top with poached eggs and sprinkle on the chives.
    beta
    calories
    558
    fat
    30g
    protein
    55g
    carbs
    15g
    more
    spiphywarfare http://spiphywarfare.com/

     “Bring some of the fish you’ve just caught,” Jesus told them. ~John 21:10

    This article was first published on March 14, 2015 and was recovered using AI and web.archive.org.

  • A Lotta Frittata

    A Lotta Frittata

    First Frittata

    We had family over last night. This morning the fridge had quite a few bowls with stuff from build your own salads. There were chopped tomatoes, chopped onions, olives, and some sliced portabella mushrooms not used the other night.

    When I saw them I thought about a conversation the wife and I had the other day regarding the difference between frittatas, quiche, and souffles. My search for the answers led me to erinnudi.com which sounded reasonable enough to me. So, with the cast iron pan on the oven waiting for something to be done with it I started yanking out the leftovers. I left the dairy products out as I have never made an actual frittata in my life.

    I tossed a little butter in it and as soon as it was melted the mushrooms and onions went in with a pinch of salt and pepper. When they were ready I put in some olives and poured in eggs with shredded cheddar cheese scrambled into them. I let them cook a while, sprinkled the tomato and a little more cheese on top and popped it into the oven for five minutes at 500° till they started to just turn brown.

    Put a piece on a plate. It was a little bit thin but the taste was delicious! A good way to make use of what’s on hand and still enjoy a great start to the day. My apologies for the crummy phone pic.

    frittata on plate

    This article was first published on March 8, 2015 and was recovered using AI and web.archive.org.

  • Bacon Jalapeño Chicken Rolls

    Bacon Jalapeño Chicken Rolls

    I’ve been looking to incorporate a little more chicken into my diet. The result of some discussion on how to prepare it with what was on-hand led to a plate full of these things:

    bacon-jalapeño-chicken

    What you see here is a chicken breast flattened out, covered with a mixture of cheddar, cream cheese, jalapeño, and bacon, then rolled up. This is the second shot at making these and they turned out great this time.

    The jalapeño was diced up and mixed with about equal parts grated cheddar, cream cheese, and cooked bacon (crumbled up). The chicken breast was pounded out to about 1/4 inch thick. Both sides were salted and peppered.

    The cheese mix was put on the flattened breasts and they were rolled up and placed in a pan. We cooked them at 450º for about 25 minutes. Cook them until the internal temperature is 165º.

    I think the only improvement might be to sauté the jalapeño a little before putting them into the mixture.

    This article was first published on March 3, 2015 and was recovered using AI and web.archive.org.

  • Surf ‘n’ Turf for Dinner

    Yum.

    I wanted to make something delicious for dinner tonight. Have I told you a couple of years ago I couldn’t stand mushrooms? Well it’s true. Today? I love them. These garlic and herb mushrooms were based on a recipe I found on recipe.com except I didn’t measure anything and made them with portabella mushrooms.

    They go especially well with shrimp scampi, an eight ounce rib eye steak, and some asparagus.

    Who says eating low-carb and healthy can’t be delicious?

    This slideshow requires JavaScript.

    I don’t know but if you find them, tell them they are wrong!

    I would add that it was a very nice dinner and can be made for under thirty (30) dollars. That is not exactly cheap. However, it is less than the cost of its equal dining out. There were leftovers to boot. Not only that, dining out brings uncertainty regarding what is in your food and you miss out on the time together in the kitchen.

    Therefore, whether you eat or drink, or whatever you do, do everything for God’s glory.

    This article was first published on February 16, 2015 and was recovered using AI and web.archive.org.

  • Shrimp Scampi

    Shrimp Scampi

    Shrimp Scampi
    Serves 4
    Left out the white wine for a lower carb version. Delicious
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    Prep Time
    10 min
    Cook Time
    10 min
    Total Time
    20 min
    Prep Time
    10 min
    Cook Time
    10 min
    Total Time
    20 min
    285 calories
    5 g
    262 g
    18 g
    26 g
    7 g
    151 g
    1373 g
    0 g
    0 g
    10 g
    Nutrition Facts
    Serving Size
    151g
    Servings
    4
    Amount Per Serving
    Calories 285
    Calories from Fat 156
    % Daily Value *
    Total Fat 18g
    27%
    Saturated Fat 7g
    33%
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 8g
    Cholesterol 262mg
    87%
    Sodium 1373mg
    57%
    Total Carbohydrates 5g
    2%
    Dietary Fiber 1g
    3%
    Sugars 0g
    Protein 26g
    Vitamin A
    19%
    Vitamin C
    20%
    Calcium
    12%
    Iron
    4%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Does this look wrong?
    Ingredients
    1. 1 pound shrimp
    2. 1/2 tsp salt
    3. 2 tablespoons minced garlic
    4. 2 tablespoons oil
    5. 3 tablespoons butter
    6. 1/4 cup parsley
    7. 1/2 lemon
    8. black pepper to taste
    Instructions
    1. heat up the oil and butter
    2. when butter is melted, sauté the garlic two minutes
    3. put in the shrimp, stir once in a while until cooked
    4. turn heat off and toss in parsley, pepper, and lemon juice
    Adapted from simply recipes
    beta
    calories
    285
    fat
    18g
    protein
    26g
    carbs
    5g
    more
    Adapted from simply recipes
    spiphywarfare http://spiphywarfare.com/

    This article was first published on February 16, 2015 and was recovered using AI and web.archive.org.

  • Poached Eggs

    Poached Eggs

    poached eggs

    I was listening to a co-worker tell me about eating poached eggs for breakfast when my mind started to wander. I love eggs. I eat them scrambled, deviled, as egg salad, boiled, fried, added to stir fry, dropped in soup, in salad, and any other way you can fix them. Why have I never had a poached egg?

    Given that I still had a few Real Whole Wheat English Muffins left it seemed like the time to try them out. I’m always pleased by foods that don’t take long periods of my time. I’d much rather give a meal intermittent attention while I get other things accomplished.

    I put some bacon in the oven for about twenty minute and set a large pot of water to boil. That took about five minutes. I spent another minute splitting the English muffin in two and grabbed a couple of eggs.

    I went back to reading.

    When the timer went off, I turned off the oven, popped the muffin halves in the toaster and cracked the eggs into the boiling water. While those cooked, I grabbed a couple of pats of butter and drained the bacon. They all finished about the same time. Buttered the muffins, put bacon and egg on each with a dash of salt, ground black pepper, and ground chipotle pepper to finish them off.

    Delicious.

    This article was first published on February 6, 2015 and was recovered using AI and web.archive.org.

  • Early Morning Whole Wheat English Muffins

    Early Morning Whole Wheat English Muffins

    So at 2:30 AM this morning I’d been awake for an hour. It dawned on me that no matter how good the bed felt, I wasn’t going back to sleep. All I was accomplishing by staying there was disturbing my better half. I got up.

    After coffee and some Bible study, I still had about three hours before the sun came up so I wandered into the kitchen. There on the counter was a recipe I’d printed out from Savory Simple. Other than the sugar and all purpose flour, it looked like a good starting point for true whole wheat English muffins. Given that I’d ground wheat berries into flour before bed last night I saw no reason to delay.

    MuffinIngredients
    The flour and a few other ingredients were all I needed.

    MuffinDoughInMixer
    Following the directions below I combined all the ingredients and started the dough.

    MuffinBeingGrilled
    After letting them rise, they were briefly grilled in a cast iron skillet.

    MuffinAfterGrilled
    After grilling and a short stint in the oven they were ready to go.

    MuffinWithEgg
    Great with a scrambled egg on top…

    MuffinWithButter
    or just a pat of butter.

    Enjoy!

    Whole Wheat English Muffins
    Serves 12
    Write a review
    Save Recipe
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    Prep Time
    45 min
    Cook Time
    30 min
    Total Time
    1 hr 15 min
    Prep Time
    45 min
    Cook Time
    30 min
    Total Time
    1 hr 15 min
    231 calories
    39 g
    27 g
    5 g
    7 g
    3 g
    93 g
    349 g
    3 g
    0 g
    1 g
    Nutrition Facts
    Serving Size
    93g
    Servings
    12
    Amount Per Serving
    Calories 231
    Calories from Fat 44
    % Daily Value *
    Total Fat 5g
    8%
    Saturated Fat 3g
    13%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 1g
    Cholesterol 27mg
    9%
    Sodium 349mg
    15%
    Total Carbohydrates 39g
    13%
    Dietary Fiber 1g
    6%
    Sugars 3g
    Protein 7g
    Vitamin A
    3%
    Vitamin C
    0%
    Calcium
    5%
    Iron
    4%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Does this look wrong?
    Ingredients
    1. 4 1/2 cups whole wheat flour
    2. 1 teaspoon salt
    3. 1 tablespoon honey
    4. 2 teaspoons instant yeast
    5. 1 teaspoon baking soda
    6. 1 3/4 cups whole milk
    7. 3 tablespoons salted butter
    8. 1 large egg
    Instructions
    1. Combine the dry ingredients in mixing bowl and whisk/stir them together.
    2. Beat egg.
    3. Heat milk and butter on low heat in a saucepan just until butter melts.
    4. Remove from heat and stir in honey.
    5. Add liquid and egg to dry ingredients.
    6. Run mixer with dough-hook until dough forms a ball. You can alternatively do this by hand.
    7. Roll out on floured surface to about 1 inch thick and cut out the muffins using a large cookie cutter.
    8. Place muffins on baking sheet and cover for twenty minutes.
    9. Heat cast iron, or other non-stick, skillet to medium low heat.
    10. Cook muffins about five minutes each side until browned. (preheat oven to 325 about now)
    11. Place in oven for 20 minutes.
    Notes
    1. I assume it is from the fresh whole wheat but fifteen minutes left the inside a little too moist.
    Adapted from Honest Cooking
    beta
    calories
    231
    fat
    5g
    protein
    7g
    carbs
    39g
    more
    Adapted from Honest Cooking
    spiphywarfare http://spiphywarfare.com/

    The nutritional information from the recipe is automatically generated and does not account for true whole wheat. Hence the one below:

    WholeWheatEnglishMuffinsNutritionLabel

    This article was first published on February 1, 2015 and was recovered using AI and web.archive.org.

  • “Scotch” Eggs

    “Scotch” Eggs

    scotch eggs

    A “Scotch” egg.

    It seems a true scotch egg is breaded and deep fried. These aren’t and fit great into a low carb diet. I took three boiled eggs and wrapped them in ground pork sausage.

    Rather than deep frying them, I popped them into a muffin pan. They were cooked in a preheated oven at 375° for fifteen minutes. I popped them out and turned them over into different cups and cooked them another ten minutes.

    These treats were exceptionally low in carbs, loaded with protein, and tasted great. The origin of these is credited to farmers and shepherds who needed something they could toss in a bag and take with them for a long day of work. I’m fairly certain that they’d keep for several days in the refrigerator if made ahead of time.

    This article was first published on January 30, 2015 and was recovered using AI and web.archive.org.