Category: Breakfast

Chorizo and Chickpea Frittata

Let’s get back into the swing of things shall we?

Tax season? Check. Another CPA exam? Check. Vacation planned? Check.

We’re taking off soon [as in next week] on a road trip. That’s the big trip this year. I realize doesn’t sound nearly as glamorous as jetting off to Europe or Asia for a few weeks, but I really think it’s going to be equally as awesome. I’ve never gone on any sort of significant road trip other than down to California a couple of times or over to Salt Lake City when I was so young that I really don’t remember it. I’ve been to Europe a handful of times now, so it sounded good to dig into a bit of the US for once. The focal points are a few national parks — Teton, Yellowstone, and Glacier — but I’m honestly looking more forward to the quirky little towns we stop in along the way. Let’s be real, I’m not that outdoorsy despite living in the Northwest. The No Reservations: Montana episode kind of inspired this whole thing. Bring on the obscure, the hearty, and the history.

Speaking of obscure and hearty, I really didn’t know what to think about this frittata. I would have never thought to put eggs and beans together on my own, but I put a lot of stock in Food52. The whole eggs and beans thing actually makes a lot of sense. The beans are soft, tender, and provide a whole heck of a lot of fiber to a protein heavy breakfast. Eggs and chorizo will do that to you. The spinach and roasted red peppers really brighten up the whole thing. If I had feta on hand, you can bet that would have been in/on the whole thing. It’s like a fully loaded frittata. The egg takes a back seat holding everything together, and lets the rest of the big flavors take over. It comes together quickly when I’m starving on a weekend morning and want to eat ASAP.

Completely unrelated, I’m really liking Food52’s Burnt Toast podcast. I’m not usually a podcast person, but this one is fun. Random food topics that I wish I could get into conversations with people about.

Inspiration: Food52

Ingredients

  • 1 small onion, diced
  • 2 cloves of garlic, minced or use a microplane like I did
  • 1/2 cup roasted red pepper, diced
  • 1 can chickpeas, rinsed
  • 1/2lb ground chicken chorizo
  • 2 handfuls of spinach
  • 5 eggs
  • 1 teaspoon smoked paprika
  • olive oil
  • salt

Preparation

Brown the chorizo in the pan you’re going to bake your frittata in. Once browned, remove the chorizo but do not drain the grease. Add the onion. Sauté for 5-10 minutes until the pieces are soft and fragrant. The edges might start to brown and that’s a-ok. Add the garlic and stir for about a minute.

Add the chorizo back along with the chickpeas, roasted red pepper, and the smoked paprika. Stir to combine. Add the spinach. Stir to combine. The heat from the pan should start to wilt the spinach.

Turn on the broiler on high. Whisk the five eggs in a small bowl. Pour the eggs into the pan and stir so it’s fully distributed throughout. Stop stirring and let it sit for a couple minutes. When you jiggle the pan the eggs should be mostly set.

Place the pan into the oven. Cook the frittata for a couple of minutes until the top is set and starting to brown. Remove from the oven and allow to cool a bit before cutting. It can be served from the pan or inverted onto a serving plate. Slice into wedges and serve.

 

Chorizo Breakfast Tacos

Breakfast tacos don’t seem to get the love they should. Most people talk about their burrito counterparts almost exclusively. Most restaurants pay homage to the burrito. I don’t understand why exactly. Once I saw the other side, I’m beyond interested.

There is a New Mexican restaurant, Pepper Box, that recently opened a brick and mortar from their food cart beginnings. Their breakfast tacos are to die for. The tortillas are fresh and handmade. The chorizo is the things dreams are made of. The potatoes are the perfect crispy exterior and pillowy interior. The eggs are scrambled in the right shape and texture. You can choose your New Mexican chile [green always for me!]. They’re gigantic, flavorful, and perfect. I eat two because I am a glutton for punishment. I justify it with one chorizo and one farmers breakfast with all the vegetables. Equally awesome, just different. They have plenty of other things, but I can’t get over the tortilla, chorizo, and chile sauce. I could eat them every day.

These chorizo breakfast tacos are no where near as good as Pepper Box. They’re good in their own right, but just different. The key is finding really good chorizo. I bounce between the chicken chorizo at New Seasons and the chorizo from the Mexican market down the street. Two distinct flavors. The chicken chorizo is less greasy so that’s a big determining factor when I’m cooking it with other things. I took some time to boil the potatoes so they’d cook faster in the skillet. They gladly soaked up the chorizo flavor. I scrambled the eggs with everything out of laziness. You could get bigger chunks of egg cooking it separately and then adding it after. A bed of arugula is bright and peppery and Mexican crema is a cool, mellow contrast to the spice going on. You could add cheese or salsa or avocado or whatever your heart desires […or you already have in the fridge].

Ingredients

  • 1 Yukon gold potato, diced evenly
  • 1/2 yellow onion, chopped small
  • 1/2lb ground chorizo
  • 6 eggs
  • 6 tortillas
  • arugula
  • crema, cilantro, salsa, cheese, avocado, for serving

Preparation

Put the chopped potatoes in a pot and cover with water. Bring to a boil and cook for approximately five minutes or until they pierce easily with a fork. Drain and set aside.

While the potatoes cook, heat a skillet on medium high heat. Add the onion. Cook for a few minutes until the onions start to soften. Add the chorizo the chorizo. When it’s almost done, add the potatoes. Sauté the potatoes in the chorizo. Let each side of the potato sit for a couple of minutes before stirring so the edges get crisp.

Whisk the eggs together in a bowl. Season with salt and pepper. Reduce the heat to medium low and add the eggs to the pan with the potatoes and chorizo. Cook for a few minutes until the eggs are set. On eat tortilla add a small handful of arugula. Divide the eggs equally on a tortillas. Top with crema, cilantro, and any other items you have.

Samosa Hash

I finally made a point of going to the Wednesday farmers market to pick up some eggs. I also picked up some beautiful red and white dahlias. That’s not really the point. The point is eggs. The whole interaction made going for this special egg mission totally worthwhile. The older gentleman sitting at his table of eggs leaped to his feet and thanked me for dressing up to attend the market. I was at lunch during office hours, so I was rocking a pencil skirt, blouse, and heels. I told him it was the least I could do. He picked his favorite dozen of his stock, and promised that I’d enjoy them. You can’t get that kind of interaction at the fridge New Seasons. Flattery will get you everywhere with me.

And I do enjoy them. I love any excuse to use them.

This hash is paleo if that’s your thing. It’s not my thing. I just happen to like all of the ingredients in the bowl. I feel like rutabagas don’t get enough love. They always sit in the produce shelves next to the turnips [which always make me do a double take when I’m trying to make sure I grab one versus the other] and snap peas, and most people walk past them for broccoli or the leeks. The spice mixture is out of this world, too. Curry powder, cumin, and cinnamon. Using coconut oil versus the bacon grease doesn’t hurt either.

I ended up making the whole batch of hash and just added eggs as necessary for each meal.

Inspiration: Paleo Cupboard

Ingredients

  • 8 eggs
  • 1lb ground chicken
  • 1/2 cup coconut oil
  • 2-3 teaspoons cayenne powder
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 5 tablespoons curry powder
  • 1 small onion, diced
  • 1 tablespoon garlic, minced
  • 4oz can roasted green chilies
  • 1 rutabaga, diced
  • 2 cups fresh spinach

Preparation

Make sure you cut the vegetables in a uniform size so everything cooks evenly.

In a large heavy skilled, heat the coconut oil on medium-high heat. Add all of the spices, stirring so the coconut oil is absorbed. Stir often. It’ll start smelling awesome. Add the onion, garlic, and green chilies. Sauté for a couple minutes until the onion starts to soften. Add the ground chicken, breaking it up as it cooks. After a minute or two, add the rutabaga. Evenly distribute and cover. Reduce the heat to low. Simmer everything for a good 10-15 minutes until the rutabaga is tender. Stir occasionally so nothing sticks. Add the spinach and stir until it wilts. Season with salt and pepper.

Cook as many eggs as you need, two per person. Poach ’em for all of that yolky goodness.

Chicken Chorizo Frittata

Let’s talk breakfast. I definitely don’t make it that much. Well, on the weekends. I eat it every day of the work week, but it’s nothing usually blog-worthy these days. I’ve been slathering this new [to mepumpkin seed butter on toast with hemp hearts and sliced banana sprinkled with cinnamon. I had no idea this nut butter existed. It’s made locally, just north of here, but it hides in the refrigerated section of the store near the cookie dough. I don’t even know how I found it, but I’m glad I did.

Weekends are usually a time for breakfast burritos or bagels at Grindhouse down the street. I don’t even think about making anything. Half of the time I don’t have anything in the house to make. I’ve already had the same thing for the last five mornings, I really don’t need it for another day or two. The other half of the time I’m already hungry and don’t want to go to the store like that. It’s dangerous!

I did have some foresight one evening when I was shopping for dinner ingredients on a Thursday or Friday night to pick up what I needed for a frittata. I rekindled my love for them while in Spain. Between frittatas and tortilla española, my egg consumption increased 10x in that three week period. Totally okay with that. Since I never seem to make it to the farmers market [or if I do on Wednesdays during work, it’s to eat a salad or a wood fired slice of pizza from Tastebud], I’m thankful New Seasons stocks some Portland eggs. They just taste better. I tried to deny it for a long time, but seriously, worth the extra couple of dollars.

Frittatas are almost too easy. I’m always scared I’m going to burn it or overcook it, but I don’t. Either I’m awesome, or it’s just fool-proof. Probably both. They’re forgiving. They accept just about anything into their eggy interiors. The combinations are virtually endless. I’ve been on a chorizo kick lately [again, thanks Spain] so that’s what I gravitated towards — a subtly spicy chorizo that’s more flavor than heat, a whole sautéed onion, and wilted spinach for color. Green onions were tossed on last minute and there may have been some parmesan grated over the top. It was really delicious.

Ingredients

  • 1/2 lb chicken chorizo
  • 6 eggs
  • 1 medium onion, sliced
  • 2 cloves of garlic, minced
  • 1 cup frozen spinach
  • Green onions, optional
  • Shredded cheese and/or hot sauce for serving

Preparation

Heat an oven proof skillet on medium heat. Brown the chicken chorizo, breaking it up into little pieces. While it cooks, whisk together the eggs in a bowl. Season with salt and pepper.  When the chorizo finishes cooking, remove from the pan and set aside. Leave the grease in the pan and add the onion and garlic. Stir often so the garlic doesn’t burn. After the onion softens, it’ll be about five minutes or so, add the spinach and chorizo to the pan. Stir to incorporate everything before pouring the egg mixture. Tip and tilt the pan as necessary to get egg to cover the whole pan. Don’t touch anything and let the bottom cook for 2-3 minutes. Turn the broiler on. Place the whole pan into the oven and broil for 3-5 minutes. The top should be completely set and starting to brown a bit. Remove from the oven and let it cool for a few minutes before slicing. Sprinkle with green onions and cheese before serving.

Chocolate Sweet Potato Green Smoothie

My friends at NuNaturals have been hard at work making even more sweetening options for your sugar-free arsenal. They were more than generous to send up some new goodies for me to try out. I am particularly in love with the NuStevia Cocoa Syrup. The go-to is always going to be smoothies with their stuff. I just don’t eat too many things that require sugar or a substitute of some kind. There is a new baking blend that you’ll see at some point. I’m just debating what needs baking.

The chocolate syrup is just that — chocolatey and sweet. Perfect for drizzling on ice cream, in small doses because it does have that powerful stevia sweet, or making a mug of hot chocolate [in summer…that’s normal right?]. The texture is silky, the cocoa very even handed, and it blends really well. The bottle it comes in makes for easy use too. I have yet to see it start to get clogged, which is more than I can say for a bottle of Hershey’s.

This smoothie not only utilizes the new chocolate syrup [so good!], but hemp hearts. I thought I’d try something new in my quest for added protein and omega 3’s. They smell earthy right out of the bag, but blend right into the green smoothie. I haven’t been able to get many ripe bananas, and I’m impatient, so I switched to sweet potato to give the smoothie some heft and some sweetness. The frozen little cubes in the freezer section are easily blended in the Vitamix. You could steam up some fresh ones too if you’re so inclined.

This is chocolatey and only a little sweet. The oats and vegetables bring down the sweetness, which is just fine with me. I’ve been downing one of these every morning for a few weeks now. It’s just that easy.

Ingredients

  • 1 cup almond milk
  • 1/2 cup rolled oats
  • 1 heaping tablespoon hemp hearts
  • 1 tablespoon flaxseeds
  • 1 teaspoon NuStevia Cocoa Syrup or more if you want it sweeter
  • 1/3 cup frozen spinach
  • 1/4 cup frozen sweet potato cubes
  • 1/2 teaspoon cinnamon
  • Water, as needed for consistency

Preparation

Layer in the smoothie ingredients in the order above before blending until smooth.