Tag Archives: bacon

Sweet Potato, Brussels Sprouts and Bacon Saute

brussels sprouts sweet potatoes bacon titlesHere’s another great post from Amy, the other half of Well Fed Family. I will forgive her description of me in the morning because this recipe is so yummy!

Getting Creative with Breakfast

After my sister went gluten free, she began coming up with very creative breakfast ideas. These often involved shredding various vegetables and slowly sautéing them in bacon grease, then topping them with a fried egg. Lee is not a morning person, and moves very slowly in the morning. This means that it takes her a while to cook her breakfast, especially when we’re in vacation-mode at the lake. Something about this method of slowly cooking brightly colored vegetables, combined with the mouth-watering aroma of bacon, makes my sister’s gluten-free breakfasts very appealing. Is it the way she stands at the stove, patiently sautéing? Or is it the visual appeal of the bright vegetables? Maybe it’s the heavenly smell of the whole thing. Or maybe it’s all of that plus the relaxing atmosphere of the lake? I don’t know, but after spending Christmas together and watching Lee prepare more Paleo style breakfasts, I found myself back home scouring the fridge for something more colorful and exciting than the same old bacon and eggs.

Everything’s Better with Bacon

On that particular day, my fridge was found wanting of pretty squash and beautiful greens, but I did have a bag of Brussels sprouts needing to be used, and a big bushel box of sweet potatoes from a recent bulk foods delivery. There was just one thing missing, and that was in the freezer: BACON! I immediately knew what to do, and produced a breakfast that made me the envy of my family. First I cooked a few slices of bacon, then sautéed some shredded sweet potato and Brussels sprouts in the grease. When that was done, I crumbled bacon on top and set it aside while I fried an egg. I ate the egg on top of the potatoes and Brussels sprouts. It was divine! And it was so delicious that I made it again for dinner for my oldest daughter and me, then again the next day for the family! A few days later, I increased the quantities and took it to a potluck. Yes, a legend has been born. This is our new favorite dish.

You can adjust this recipe to serve just one or two people, or to make enough as a side dish for a full meal. The amounts given here make a nice sized side dish that will provide leftovers, but you can use just one sweet potato, a couple slices of bacon and a handful of Brussels sprouts to make enough for one or two people.  A food processor makes preparation quick, but if you are just making enough for one person then it is no trouble to just use a hand grater and a knife. You can chop the sprouts as coarsely or fine as you like. Finely shredding the sprouts makes their flavor less bold for those finicky eaters in your family.

sweet potatoe brussels sprouts bacon with titlesSweet Potato, Brussels Sprouts and Bacon Saute

1 package bacon, preferably antibiotic-free, nitrite-free
1 package Brussels sprouts, washed and stems and outer leaves trimmed
2 or 3 sweet potatoes, peeled (optional) and shredded
sea salt and freshly ground pepper to taste

Cook the bacon in a heavy-bottom skillet until somewhat crisp. Remove the bacon to a paper towel to cool, and reserve the drippings in the skillet. While the bacon is cooking, chop or shred the Brussels sprouts and set aside. Add the sweet potatoes into the hot bacon grease, slowly sautéing over medium heat until tender. Add the chopped Brussels sprouts, continuing to sauté until they are cooked to your liking. Crumble the bacon and mix it in. Taste for salt and pepper, and add if needed. Serve immediately!

Sweet Potato, Brussels Sprouts and Bacon Saute
 
Author:
Recipe type: vegetable side dish
 
Smoky bacon adds great flavor to this simple vegetable dish. Serve it as a colorful, nutritious side dish with dinner, or top it with a fried egg for a great Paleo-style breakfast.
Ingredients
  • 1 12-16oz package bacon, preferably antibiotic-free, nitrite-free
  • 1 package (about 1 lb.) Brussels sprouts, washed with stem and outer leaves trimmed
  • 2 or 3 medium to large sweet potatoes, peeled (optional) and shredded
  • sea salt and freshly ground pepper to taste
Instructions
  1. Cook the bacon in a large, heavy bottom skillet until somewhat crisp, then remove bacon and reserve the drippings in the skillet.
  2. While the bacon is cooking, chop or shred the Brussels sprouts and set them aside.
  3. When the bacon is cooked, add the shredded sweet potatoes to the hot bacon drippings and slowly saute over medium heat until tender.
  4. Add the prepared Brussels sprouts to the pan continuing to saute until they are cooked to your liking.
  5. Crumble the cooked bacon and mix it into the sweet potato mixture.
  6. Taste for salt and add as needed along with the pepper.
  7. Serve immediately.

 

Are you a morning person? Or does it take you a long time to get going? Do you wish someone would fix you this delicious dish for breakfast? Tell us about it in the comments. Don’t forget to Pin this recipe for later.

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Smoky Roasted Brussels Sprouts

brussels sprouts 2 titles resized

People have a love/hate relationship with Brussels sprouts. I happen to be in the love camp. We were in Auburn, AL, recently and went out to eat for my daughter’s birthday. They had Brussels sprouts on the menu. They were crispy, salty and smoky and I’ve been thinking about them ever since. I’ve come pretty close to the flavor with this recipe. This is so simple, really, that it’s hardly a recipe.

I started with a pound of fresh Brussels sprouts which I washed, trimmed off the bottoms and outer leaves, and sliced in half. The sprouts went in a big bowl, and then I melted about 2 Tablespoons of bacon grease. Yes, I save bacon grease – and you should too! Lard and bacon grease are stable fats for cooking, have a nice balance of monounsaturated and saturated fats, and if your pigs lived outdoors they’re also a source of vitamin D. Anyhow, back to the recipe – I sprinkled a couple of teaspoons of Smoky Salt Blend over the sprouts, drizzled on the bacon grease and tossed it all together. Everything got dumped into a stoneware pan (a cast iron skillet would work too) and roasted at 425 degrees for about 25 minutes until they were caramelized on the outside and tender on the inside.

The Smoky Salt Blend is one of about a dozen homemade salt/spice blend recipes from the Practical Paleo cookbook. I love Practical Paleo not just for the recipes, but for the great information, too. This blend is 1 Tblsp chipotle powder, 1 Tblsp smoked paprika, 1 Tblsp onion powder, 1/2 Tblsp cinnamon, 1 Tblsp sea salt, and 1/2 Tblsp black pepper. I think it would be just as good if you subbed garlic powder for the cinnamon.

I made sure there were a few Brussels sprouts leftover and had myself a Paleo-style breakfast this morning. I fried up one slice of bacon, reheated the sprouts in the pan and crumbled the bacon over top. Then fried up one of the eggs from my recent farm delivery over easy on top of the whole thing. I love veggies and eggs for breakfast!

brussels sprouts egg titles

Smoky Roasted Brussels Sprouts
 
Recipe type: side dish
 
smoky flavors and roasted Brussels sprouts!
Ingredients
  • 1 lb fresh Brussels sprouts
  • 1-2 teaspoons Smoky Salt Blend
  • 1-2 Tablespoons melted bacon grease
Instructions
  1. Wash and trim the Brussels sprouts and slice them in half.
  2. Place the sprouts in a large bowl, sprinkle with smoky salt, drizzle with bacon grease and toss.
  3. Place in stoneware or cast iron pan and roast at 425 degrees for about 25-30 minutes.

Do you love Brussels sprouts too? You might become a convert once you try this simple recipe! Share with us your favorite way to eat your veggies, leave a reply in the comments section.

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Breakfast Pizza

Breakfast Pizza makes a fun change of pace for a leisurely weekend brunch, or you can do much of it ahead on the weekend to have it ready for a quick and portable weekday breakfast.
The crust uses durum or semolina flour to add a nice crunchy texture, but you can substitute all-purpose flour if you like. A printable recipe appears below, but I’ve written it out step by step with pictures to illustrate here.

Breakfast Pizza (makes 8)
For the crust:

1 3/4 cup white whole wheat flour
1 1/4 cups durum or semolina wheat flour
1 Tblsp pizza herbs (I used Frontier Pizza Seasoning)
1 tsp instant yeast
1 tsp sea salt
2 Tblsp extra virgin olive oil
1 1/4 cups filtered water

For the topping:

4 eggs, preferably from pastured hens
2 cups (8oz) shredded cheese – your choice of cheddar, swiss, colby or Monterey Jack
4 slices of nitrite-free bacon OR 4 oz. of homemade pork or turkey sausage

For the dough, combine all of the crust ingredients in your mixer, bread machine or a large bowl. Mix until the dough comes together and then knead for about five minutes until you have a somewhat shaggy dough.  Place the dough in a large, well oiled bowl and cover it with a clean tea towel or oiled plastic wrap.  Let the dough rise at least two hours but as long as overnight on the countertop OR you can refrigerate the dough for up to 7 days.
This long rising time allows the flavor to develop as the yeast feeds on the carbohydrates in the flour. This also lets you prepare the dough the night before or even earlier giving you less prep time at breakfast.

For the topping, combine the eggs and cheese in a medium bowl.  Cut the bacon into small squares or crumble the sausage into little bits (uncooked) and stir it into the egg mixture.  Cover and refrigerate the topping until you are ready to assemble the pizzas.

To bake the pizzas, preheat the oven to 450 degrees and then divide the dough into eight pieces about 3 oz each. (You can make them larger but you’ll get fewer pizzas) Roll the dough into a circle about 5 or 6″ in diameter. Larger circles make thinner crispy crust, smaller circles make thicker chewy crust. To keep the topping from oozing off pinch a little edge around the rim of the circles.  Place the circles on lightly greased or parchment lined baking sheets.

Bake the empty crusts for 7-8 minutes. Remove from the oven.* Divide the topping evenly among the crusts and return them to the oven for 14-16 more minutes. The topping should be golden and bubbly. Remove from the oven and serve hot or let them cool on a cooling rack until you are ready to eat.

*You can stop at this point and let the par-baked crusts cool and freeze them in a zip-top freezer bag. To use later just let them thaw a bit, top them and bake as directed for the second baking with the topping.

These little pizzas are very portable. They are full of healthy proteins and fats and make a fun way to get more eggs into your kids.

Breakfast Pizza
 
Author:
Recipe type: breakfast
Serves: 8
 
Personal size pizzas filled with hearty proteins, healthy fats and whole grain goodness great for breakfast and easy to make ahead.
Ingredients
  • 1¾ cup white whole wheat flour or regular whole wheat flour
  • 1¼ cups durum wheat flour (substitute semolina or unbleached all-purpose flour if you don't have durum)
  • 1 Tblsp Italian seasoning or Pizza Herbs such as Frontier Pizza Seasoning
  • 1 tsp instant yeast
  • 1 tsp sea salt
  • 2 Tblsp extra virgin olive oil
  • 1¼ cups filtered water
  • 4 eggs from free-range hens
  • 2 cups (8oz) shredded cheese such as cheddar, swiss, Colby or Jack
  • 4 slices of nitrite-free bacon OR 4 oz of homemade pork or turkey sausage
Instructions
  1. For the crust combine the flours, herbs, yeast, salt, olive oil and water in a mixer, bread machine or food processor bowl.
  2. Mix until the dough comes together and then knead about 5 minutes.
  3. Place the dough in a large, well-oiled container and cover loosely with a towel or plastic wrap.
  4. Let the dough rise 2 hours and then proceed with baking, or you can refrigerate the dough for up to 7 days and use as needed.
  5. To make the pizza topping combine the eggs and cheese in a medium bowl.
  6. Cut the raw bacon or sausage into small pieces and stir it into the egg mixture. Cover and refrigerate the topping, as long as overnight, until you are ready to assemble the pizzas.
  7. To bake the pizzas preheat your oven to 450 degrees and divide the crust into 8 pieces about 3oz each.
  8. Roll the dough into circles about 5-6" in diameter with smaller being chewy and larger being crispy.
  9. Place the crust circles on lightly greased or parchment covered baking sheets.
  10. Bake the empty crusts for 7-8 minutes, then remove from the oven.*
  11. Divide the topping evenly among the crusts and return to the oven for 14-16 more minutes until the topping is golden and bubbly.
  12. *You can let the partially baked crusts cool and then freeze them to use later, just remove from the freezer and allow to thaw a bit before topping and baking as directed.
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