Namecheap.com
SPAM CAN
The SPAM Post

SPAM! This isn’t junk email. It’s all about that ubiquitous canned meat.

Follow me on Bloglovin’

Hi, again, Dear Readers:

In my writing adventures, I learn about all kinds of neat things. Technology, law, current events (whether I want to or not) and I write about them for other people. They pay me for this, although I need to get faster at it so I’ll have more time to blog about stuff that matters.

I also have a thing for vintage cooking stuff–ads, recipes, etc. It’s not that I want to make things like a Jell-O mold that looks like an aquarium, mind you. I just enjoy putting them on Facebook to make people say, “EEEEEEWWWWW!!” (You wouldn’t believe what they used to put into a Jell-O mold and call a “salad!”) But, admittedly, there’s a strange enjoyment from seeing what used to pass for “gourmet.” You’ll see some of them in this post.

On the healthier side, there’s news to report, especially if you like tortillas and wraps. But today, I wanted to have a little fun.

Healthy Options

You may be wondering why grocery stores have more “specialty health foods” than before. Things like Caulipower pizzas and other treats, gluten-free cakes, and brownies from baking stalwart Betty Crocker. There’s a good reason for it.

Multiple companies are trying to reinvent flour-based foods for a health-conscious consumer, and those with specific health concerns. And the way it starts is because frequently, it’s a necessity for one person.

In the case of Caulipower, it’s because founder Gail Becker had two sons who were suddenly diagnosed with Celiac disease. When she tried to make cauliflower pizza on her own, she wasn’t successful. So she sought to create the frozen cauliflower pizza for others who wanted it. Today the company sells a range of alternative processed foods around the country, including Walmart and Winn-Dixie. Forbes has an interesting article about Gail Becker and how she got started.

Egglife Wraps

Now comes the company Egglife, which aims to re-invent flour-based tortillas. You can buy Mission Tortillas that are “low carb,” but they frequently come with. . .wait for it–wheat flour. So they’re not gluten-free. That’s no help!

Egglife’s products include six different types of wraps made from cage-free eggs. Like Caulipower, founder Peggy Johns had to cut carbs and sugar for health reasons. They’re found in the refrigerator section and have just launched in Walmart. If you want to get something in front of the majority of Americans, that’s where you put it. So I’ll be looking for them soon and trying them out here at the Casa de Rurale with a full report.

The Definition Of Spam

Do you eat SPAM? Do you know anyone who does? I do–BF eats it. But until I met BF, I’d never met anyone who eats the stuff. Except maybe during a temporary emergency. If you’re in a shelter and the hurricane is blowing down the trees around you, you’ll likely be hungry for anything, and “special dietary needs” can go right out the window. But I digress.

Spam & Prunes

Because Spam goes with anything!

A couple of years ago, a client asked me to write about something called SAP. It’s a computer operating system that has both fans and detractors and elicits reactions from joy to despair. The reaction you get will depend on who you talk to about SAP.

I haven’t had the opportunity to learn SAP (stands for Systems, Accounting and Production), but if I had, I might still be living in the Houston area. Anyway. . . .

Deciding The Topic

While talking with this Manhattan-based client, I said, “It sounds like SAP is the Spam of IT.” He laughed and said, “that’s exactly what it is!” But they make their bread and butter with it (pardon the pun), so we didn’t want to be too critical. Here’s the article I wrote if you want to read it.

Fiesta Peach Spam Bake

I really doubt any Mexican restaurant would serve this.

But then I started thinking about. . .SPAM. It’s always in the grocery, but yet, “nobody” eats it. Really? I decided to do a little research.

History And Origins

Spam was created by the Hormel Company in 1937. There are some differences of opinion on the naming convention, but it either stands for “spiced ham” or “something posing as meat.” I guess it’s all in who you talk to. The US forces during WWII called it “ham that failed the physical.” This was not a compliment, as anyone at the company at the time could tell you. Spam was included in military war rations because it has a shelf life of approximately 9,724 years. A soldier far from home could eat it anywhere, hot or cold, right out of his or her backpack.

It was one of those foods that “thrifty housewives” knew would stretch their food budget like a rubber band. And so, recipes like this showed up frequently in popular media of the period:

Spam & Lima Bean Recipe from 1946

Isn’t it DELISH?

I did offer to make this vintage culinary delicacy for BF. He loves lima beans and Spam. Apparently, having them together like this isn’t as appealing.

Spam was also purchased by governments worldwide to add to their own military rations during WWII. Nikita Kruschev was once quoted as saying that if it weren’t for SPAM, they would have lost the war a lot faster.

Hormel, today, produces approximately 44,000 cans of this stuff per HOUR, every day. That’s not an exaggeration, that’s their own estimate. You know quality control keeps track of these things, right?

Spam Consumers

So who is actually eating SPAM? Besides BF, of course. One word: Asians. No kidding. SPAM is extremely popular in Asian American cuisine as well as Asian countries.

Spam became a symbol of American generosity after the war, and also kept people from starving in many of these countries. Agriculture took a long time to return to these smaller countries, so the easily transported cans of ready-to-eat protein helped them considerably. Today gift boxes of Spam varieties are a highly coveted holiday gift in Asia.

Hawaiian Spam

Another place it’s popular: Hawaii.

Spam musubi – “poor man’s sushi” – is a popular fast food in Hawaii. Photo: Alamy

Source: South China Morning Post

Not a joke–they even have even restaurants on the Islands dedicated to cooking and serving dishes made with Spam. Part of the love of Spam had to do with it being sent to the detention camps for Japanese descendants between 1941 and 1945. That’s why there are so many Japanese residents in Hawaii. It’s a sad part of US history for sure, but Spam love was one small good thing that emerged.

Post-War Spam

The company changed direction and began marketing the product to post-war American housewives who were now cooking for husbands and families in the 1950s.

Spam Meatloaf

Oh, YES. . . .

But because so many GIs ate it during their time in the US military, Spam’s pre-war popularity didn’t return. Still, Spam remains a best-seller stateside and quickly went on to gain a foothold in the Asian marketplace.

If you’re old enough to remember the original Monty Python, you’ll remember the skit about the restaurant that served nothing but Spam recipes. The sketch also came out of Britain’s recovery after WWII and the part Spam played in it, much like Asia’s. However, British agriculture returned quickly as did the US’s. There are also a few US restaurants that serve it. Comedy predicts the future!

And yet, when Americans like me think of Spam, the first thought is, “EEEEEEWWWWW!!” Others, like BF, adore it. Go figure.

Recipes

No–I’m not going to tell you I’ve eaten or cooked anything with Spam. That’s BF’s job, not mine. Usually, though, he goes for a “Spam sandwich.” I’ve also met people who will fry it up in a pan. I’m not one of them.

If the idea of cooking with SPAM appeals to you, their own website has a separate page of over 100 recipes available, such as:

Can you see me crafting these gourmet Spam recipes for BF? How about this one:

Ad for s-p-a-m with banana fritters from 1951

If people really ate this way in the 1950’s, that explains a lot, doesn’t it?

No, me either. I can hear him now:  “Stay ALERT! Stay ALIVE.”

Thirteen Varieties

In the modern (food) world, one variety of anything is usually not enough. During a visit to our local Rouse’s, I saw some of them:

Varieties on the grocery shelf at Rouse's

A great variety to choose from, including competitor varieties.

On the left, you’ll see a knockoff version. Our local Walmart also carries several types SPAM. The company actually makes 13 varieties, but I don’t know if all of them are available around the US, and in this part of Louisiana:

  • Classic
  • Lite
  • Less Sodium
  • With Real Hormel Bacon
  • Oven-Roasted Turkey
  • Hickory Smoke Flavor
  • Hot & Spicy
  • Jalapeno
  • Teriyaki
  • With Portuguese Sausage Seasoning
  • With Tocino Seasoning (I have no idea what that is!)
  • Two different sized packages with classic Spam

Somebody is eating Spam in this country, even if they won’t admit it. And yet, with all the variety presented, BF won’t eat anything but the original.

BF Loves Spam

Well, of course, he does! That’s why things like lentils, quinoa, Waffled Falafel, and Overnight Oats are so foreign to him. (Aunt Ruth is still laughing at my description of BF’s first taste of overnight oatmeal.)

BF grew up eating Spam, I didn’t, so that explains some of the disparity. But you won’t be seeing this around here anytime soon:

Spam and pancakes ad from 1946

Can you imagine? No, me either–because it was 1946.

When I showed this ad to BF, he was quite interested in all three of these. He’s welcome to make them for himself. Thankfully this “cutesy” form of advertising has given way to more genuine styles, mostly, and with SEO (search engine optimization.)

All You Needed To Know

I hope you enjoyed today’s blog post; it’s been sitting in the draft folder for a while. If you really like the salty, cold canned meat, go for it! BF does, frequently. And now you know about the incredible variety of multicultural recipes that start with a simple can of Spam.

Of course, you can find plenty of recipes and information on the Spam website. There is also a gift shop for Spam merchandise and some cans. Some varieties of Spam are currently in short supply. But you can purchase Spam temporary tattoos, posters, magnets, postcards, T-shirts, Polo shirts, golf bags, and other quality merchandise that you didn’t know you needed. Want to learn more? Check out the company’s FAQ page.

At The Casa de Rurale

We actually have one or two cans in the kitchen somewhere. BF cracks open a can when he just doesn’t know what he wants for dinner. Sometimes it’s because he is in a place where food is being served that he doesn’t quite understand. He just takes his Spam sandwich and goes into a corner until it’s all over. Or, on rare occasions, I’m that mad at him that I let him feed himself, and he’ll find his way to a can.

One thing that worries me–if I go first, and I’m not there to make BF a healthy dinner, is he going to spend his days eating cereal for breakfast and Spam other times? Oh, well–if I go first, I guess it has to be up to him to eat healthily. I hope he’s learned a few things in the time I’ve been here.

Enjoy!

Katie's Frittata
Restaurant Review: Katie’s of Mid-City

Katie’s of Mid-City is a great neighborhood restaurant to visit if you’re looking for a real New Orleans place. Or, if you’re not interested in going near the French Quarter.

Find me on Bloglovin’

Hi, Again, Dear Readers:

As we begin the process of getting back to normal, I realized it’s been a while since I did a restaurant review. It’s been some  time since I’ve been in this particular restaurant, too, but I never forgot it. Maybe BF and I should take a ride there and have lunch one day, and drag The E-Man with us.

Before I tell you about Katie’s of Mid-City, I’ve got a few other things to tell you about first.

Instant Pot: Venison Roast

So, back in December, one of the neighbors brought over what BF said was “deer roast.” I have no idea what part of the deer. I asked BF how to cook this. His response: “just like a regular roast.” Oh, that’s helpful. So I bagged them up and put them into a bag with other meats in the big freezer.

While researching the Instant Pot post, I came across this recipe for Instant Pot Venison Roast. Dinner is always a challenge to figure out no matter how far in advance I try to plan it. So I asked BF if we could try this out.

Meat and Potatoes. How bad can that be?

I’m happy to report that I made this for us over the weekend and it was a success. I only had dried thyme on hand, and I used about two teaspoons of it. The venison came out tender and juicy, and the vegetables perfectly cooked.

Yes, I know it’s not “keto,” but as I always say, I eat “keto, mostly.” And I didn’t take pictures, sorry. If you’re in possession of venison but have no idea what to do with it, I highly recommend this recipe. Just understand the irony that it will take a good three hours using the. . .Instant Pot.

Freezer Organization

A quick note–if you have a large freezer as we do now, things can get very disorganized quickly.

The solution: reusable grocery bags. No kidding. Wash them first.

I could have sworn I saw this tip on One Good Thing By Jillee, but now I can’t find it there. But I did find it on LifeHacker’s website, albeit shorter.

Dionne at Home Made Our Way has a more detailed blog post on organizing your chest freezer. Because I’m telling you, I speak from experience–you’ll be getting frostbite trying to find that one thing you need somewhere. (I have a pair of gloves for the day I have to do that.)

BF is of the habit of opening the lid of the big freezer and chucking things in without looking. I’ve shown him the “system,” but he’s not concerned. I’m guessing he thinks the solution is to make sure I have additional housework and chores. I’ll fix that one day.

Lunch After The Activity at Katie’s

Because going to the SGI-USA Community Center in New Orleans (which has not yet reopened) is an all-day thing for me, frequently I go have lunch or coffee with The E-Man, and sometimes other members too. Most often, I need a little “leaded” coffee for the long trip home.

The E-Man was not born in New Orleans, but he’s certainly made it home after many years of living there. He knows every street, every avenue, and every place to go as well as avoid.

One particular day he said something about “Katie’s.” I had no idea what he was talking about. After all, I haven’t lived there in more than 20 years. But one thing about The E-Man, he’s been around.

Katie's dining room

Really busy place, and for good reason.

Because I had no idea where I was going, I had to follow him. In a pickup truck, no less, in a part of town I was never completely familiar with–Mid-City. But off we went to a little place that wasn’t touristy, and a little off the beaten path.

Katie’s, The Place

Katie’s is one of those restaurants that if nobody told you about it, you might not even know it was there. One block off the Canal Street streetcar line, it’s at 3701 Iberville Street. But we drove and had to park over a block away–that’s where parking was available.

The restaurant is one that’s nearly always busy and crowded, and like everyone else, we had to wait outside before getting in. What does that tell you? Everybody wants to go there!

The place has also been featured on two Food Network programs, “Food On The Road,” and this one.

Guy Fieri Poster In Katie's

Yes, Guy Fieri’s been here, too.

And in 2013, it was voted a Best Of New Orleans by local publication Gambit. So that wait for a table tells you that the place has a loyal following. Waiting at Cafe Express or The Olive Garden is just not the same thing as waiting to get into Katie’s, because Katie’s is a different experience completely.

Casual Interior

It’s a casual place, like a lot of places are now. And that’s OK, too:

Katie's Dining Area

Window view in between customers. It filled up quickly again.

When Hurricane Katrina devastated New Orleans, Katie’s wasn’t spared.

Katie's water line during Katrina

Because Mid-City is a below-sea-level neighborhood, Katie’s took a fair amount of water.

But they rebuilt and came back. With decor like this:

Katie's Fork Sculpture

Now that’s using your noodle!

Or This:

Katies sign in ladies' room

This was in the ladies’ room but probably shouldn’t have been.

You can’t help but have a good time.

More Views

From the upstairs, I saw this outside, just someone’s house:

Katie's Upstairs View

Nice!

And there are more awards!

Katie's Awards

These were in the upstairs area, where there is both food prep and additional seating. (And the ladies’ room.)

Downstairs the casual, fun vibe was the same:

Katie's big painting

Interesting, yes?

I liked this too:

Katie's Picture Gallery

On the left side is one with, shall we say, “local vernacular.”

Katie's painting trio

These were particularly interesting

Since our last trip, Katie’s has stayed relatively the same, I’m told. That means you’ll see much the same thing, but I can’t answer for the menu.

The place is great but not terribly big. Although it’s on a corner, it’s in one of those older neighborhoods with small buildings and “shotgun” houses. In fact, that’s probably what the blue house next door is. That being said, expect a wait, especially on popular days like Sundays.  They’re only open from 9-3 on Sunday, and everybody goes there after church.

Our Brunch At Katie’s

Let’s talk about food. It’s casual, it’s good, and just what you’d expect from a place like this.

The E-Man knows what he likes, and ordered something called Oysters Slessinger.

Katie's Oyster Slessinger

This was what The E-Man ordered as an appetizer!

This appetizer consists of a half-dozen oysters (I think I tried one or two, and you can also order a dozen) along with “creamy provel, shrimp, spinach and bacon served with french bread.” I have no idea what “provel” is and didn’t ask, nor did I handle the French bread. I left that to The E-Man.

For lunch, he ordered:

Katie's chicken & waffles

Yes, he was hungry.

I asked for something that was gluten-free and was offered a frittata. Yes, please. Thank you.

Katie's Frittata

In keeping with gluten-free and low-carb, I asked and was offered this delicious frittata.

All cheesy, with sausage on the inside. Italian, if I remember correctly:

Katies frittata with a bite out of it

Delicious!

No complaint from me!

Of course, when I picked up BF from work that afternoon, I told him all about it. His response: “that’s a lot different  than the ham and cheese sandwich I had.” Touche. I did make sure he had a good dinner.

Rack Of Tabasco

If you like Tabasco, so do they:

Tabasco rack in Katie's

They did have every flavor of it, including my favorite, Chipotle.

Some of Katie’s online menu items aren’t the same as what we had that day, because we went for Sunday brunch. But like many neighborhood restaurants, they may also change their menu periodically.

Have A Good Time At Katie’s!

No, this isn’t a sponsored post. I’ve been wanting to write this for a while, and finally got to it. Besides, one of my astute readers may be planning a trip to New Orleans soon and wants to find a good place to eat. I don’t think you’ll go wrong by including a visit to Katie’s in the itinerary.

Katie’s is at 3701 Iberville Street in New Orleans (70119), and their number is (504) 488-6582. You can find a map at the bottom of their home page. They open daily at 11 am, and close at 9 pm during the week, 9:30 pm on Friday and Saturday. Visit them for brunch from 9 am to 3 pm on Sundays. Call or email for reservations, or for larger parties. They’re still doing curbside and takeout if you prefer.

I’m planning another review of a Mid-City place soon–and they have coffee plus sweets. No, it’s not a Starbucks, either.

Enjoy!

Chaffles and cheesecake on square red plate
Dash Into The Kitchen

Dash kitchen products–they’re small, cute, functional, and in stores around the US. Are they worth it?

Find me on Bloglovin’

Hi, again, Dear Readers:

On the heels of four weekly blogs. . .I’m on a roll! Good thing, because I have more to tell you about.

Cow Road Is Repaved!

Recently I got a call from Miss H, asking for some “senior tech support.” Miss H and her husband T live on the other side of what I call Cow Road, and that’s how I get over there. They’re nice people, and I’m happy to help on occasion.

When Miss H called, I got a huge surprise. But first, a previous picture of the lovely Cow Road, taken right after I moved here in 2016:

Tree Lined Cow Road

Lovely, yes?

After the August 2016 flood here, the normal road to get in and out of town was closed because of a broken bridge. You couldn’t get to the Casa de Rurale from there. You had to go around the “long” way, which was Cow Road.

Now, the thing about Cow Road is that while I was in Houston, my long-term plan was to move out of Harris County and into a more rural area like this one. But there’s an old saying, “man plans, God laughs.” Yeah, it was like that. When I said I wanted to move out of Harris County, this was not what I had in mind. I’ve adapted as best I can, but I still get funny looks from people here.

Take a look at the road in this picture:

Cow Road farther down

Farther down, near the cows.

Don’t drive too fast here. Well, you couldn’t, anyway, not without serious damage to your vehicle. But for several months after I moved here, going into town required us to go bumping and grinding down Cow Road to get to the other road to get into town.

Then when I got the call from Miss H a couple of weeks ago, I took off and discovered:

Cow Road Paved 1

It’s PAVED!!

No kidding, after all these years, they paved Cow Road.

Cow road paved 2

Such a nice ride now

No more bumping and grinding when I take that road to either H&T’s place, or to pay the water bill (which I normally do online.) I couldn’t believe how smooth the ride was, and it takes a lot less time to get to the other side. This is primarily because you don’t have to beware of multiple holes that will take out your oil pan, kink up your chassis, flatten a tire or even knock your transmission off.

That’s Not Really The Name

Although there are signs with the legal name of this parish-owned street, there’s a specific reason why I call it Cow Road.

When I first got here, nobody, including BF, told me the actual name of the road. There were also no signs anywhere, not that I saw. Turns out there was one, and not in the most obvious of places.

While describing the drive one day, I said to BF,  “then you go down Cow Road. . .” He smiled and replied, “I think you’ll find that it’s called something else.” Well, with no street signs anywhere, what am I supposed to call it? Especially since I had just moved here and didn’t know where I was. So, I’ve been calling it Cow Road ever since, and so does BF unless I’m not around.

In case you’re wondering:

Cows in field on Cow Road

The cows are still there

And still, they don’t care about anyone who gets out of their vehicle and takes their picture.

Instant Pot Update

Remember when I said I bought the “latest and greatest” when I bought my IP? Well, the Duo Evo Plus can no longer be called that. It has been discontinued by the company.

In an email this weekend from the Pressure Cooking Today blog, there’s a new Instant Pot for 2021. It’s sleek and black, unlike previous models. It looks a bit like Darth Vader. The Instant Pot Pro is the newest and latest model for home cooks to use, incorporating updates from mine.

This newest Instant Pot incarnation costs about the same as the Duo Evo Plus. The biggest change is the ability to create five pre-set cooking programs in addition to the built-in menus (which I haven’t yet used anyway.)

The control panel is pretty much the same except for the new pre-sent buttons. The menus have been consolidated; instead of “poultry,” it’s now called “chicken.”  Apparently, the “start” buttons aren’t standard on previous IP models, only starting with mine. So they remind you to press “start.”

If you’re considering an Instant Pot after reading my long post, know that the newest IP is the sleek, black Instant Pot Pro. The Duo Evo Plus is now known as an “IBM Selectric.” That’s an electric typewriter that most of us learned on before there were laptops and iPads. In case you’re one of those kids that have never seen one before.

Just last week, I finally printed out my owner’s manual for the Duo Evo Plus, put the pages in plastic page protectors, and put the whole thing into a binder:

Printed manual for the Duo Evo Plus in a red folder

Just in time for it to become obsolete!

At least I have it in the kitchen now.

First The Disclaimers

Amy’s Note: this is not a sponsored post, but does contain my Amazon affiliate links as described at the bottom of each post and page. All opinions are my own, except where noted. Although I’ve researched the subject matter with readily available online information, I did not contact anyone with the Dash Company.

Additional Note: although these mini appliances are cute as a button, they are NOT toys, and children should not use them without proper supervision. The risk of burning little fingers–or any fingers, for that matter–is real, and we don’t want to start our day at an ER or a burn unit. So please exercise proper caution, especially around the little ones.

Dash–The Tiny Appliances

So, for the last few years, I’ve been seeing these cute little appliances in Target, Bed, Bath & Beyond, and a few other places. Finally, one day, I bit and bought. Then another. Then another.

The first Dash product I bought was the thing that makes hard-boiled eggs quickly and easily:

Egg maker boiling eggs

Fast and easy hard-boiled eggs

The cup that measures the water has a small pin in the bottom. Use that to put a pinhole in the widest part of the egg. Measure the water and pour it in, plug it in, put the lid on (don’t seal it), and touch the button. When it makes its little noise, turn it off, unplug it, and dunk the eggs in ice water to stop the cooking process. Tah-dah! Hard-boiled eggs with little effort.

You can boil eggs in the Instant Pot, but I have not tried it myself. But with this little doodad, I can leave the IP in the cabinet. There is another model that does a full dozen hard-boiled eggs.

Making Eggs

It’s simple technology–water on a hot plate. No kidding, that’s what’s under the rack. This picture from Amazon’s website explains it easily:

Source: Amazon

Additionally, you can make poached eggs with the little split tray, or a two-egg omelet with the other one. Both sit atop the egg rack, not directly on the hot plate.

The first job is to pour water into the hot plate. The amounts are on the side of the cup, but I usually go to the top-level amount anyway. I’ve had little omelets come out half-cooked, and I had to microwave them to finish.

Put the top on, press the button and you’ll have nice cooked eggs shortly.

Waffle And Other Tiny Makers

I tried to resist, but couldn’t, when I found Dash’s little pumpkin waffle maker in our local Dirt Cheap last year for just a couple of dollars. I found one more, and have bought two others elsewhere:

Four dash waffle makers

My “collection!”

I still want to get more, because there are so many designs. These are so hard to resist, they’re so cute. Making little waffles that are just enough for you or someone you love. Who could resist?

Seasonal Waffles

The company has a range of these little waffle makers to use all year long, including this one for Halloween:

Skull waffle maker

Scary!!!

I managed to get the red heart-shaped one before Valentine’s Day this year, but you know what happened there. My mini waffle maker collection also includes a flower design, but I’d like to get more of the different seasonals.

Dash’s newest design is the Star Mini Waffle Maker, which I may try to find soon for the 4th of July.

I did make BF a couple of tiny waffles using a bit of math and his favorite pancake mix, but he wasn’t terribly impressed. Even with a pumpkin on one side.

Egg Bite Maker

I bought this because I wanted to make the egg bites easier than using the Instant Pot. Well. . . .

Egg bite maker on shelf at Target

They’re readily available now.

They weren’t at Target at the time, so I waited until I was going to Mandeville and stopped at BBB. I used a coupon, brought it home and used it.

Egg bite maker on countertop

It’s cute, like the rest.

You use these little cups:

Cups in maker

Like this

The cups sit in a little water, and the water heats up, much like the other egg cooker. However, unlike the Instant Pot bites, these are about half that size:

Egg bite cup in hand

They’re silicone, too

I think they’re smaller than the ones you get in Starbucks, too.

Egg bite maker cookbook

All the products come with an instruction manual and a little recipe booklet.

Well, I tried it:

Egg bites from Dash maker

I made them the same way I did in the Instant Pot, with bacon and cheese and all that, but. . .they took a long time to cook, and they’re so tiny. And you have to keep refilling the cups and the water and starting over until you’re done.

Too much trouble.

I guess if I hadn’t tried the IP first, I would have been OK with it. But ultimately, I returned it in favor of the IP. This is good for someone who doesn’t have an IP or doesn’t want one but loves the egg bites.

Dash Tiny Ice Cream Maker

For many years–at least 12–I’ve had this Pure Indulgence ice cream maker from Cuisinart. I should make ice cream more often but just don’t. This makes two quarts, and I certainly have containers for the ice cream. I just don’t seem to get around to it as I would like.

But if you want a little ice cream tonight, Dash has you covered with this:

Dash My Pint Ice Cream Maker

Isn’t it cute?

The My Pint Ice Cream Maker will make you just enough for this evening if that’s all you want. The bottom part is the “freezer bowl,” and must be frozen for 24 hours, just like the bigger one. Of course, if you make a recipe of ice cream that goes into the bigger machine, you’ll only be able to make one pint at a time in this one. So that’s an issue. Especially if you use the recipes in the booklet.

Similar to the Cuisinart, the dasher goes through the ice cream mixture. But in this one, the little motor sits on top and turns the dasher. The base doesn’t move. When the motor slows down, the ice cream is done.

Dash Ice cream maker motor and dasher

Very small.

There’s even a cup and spoon so you can enjoy your ice cream right then and there!

I did make some ice cream when I brought it home, but I keep forgetting that I have it. Just to make some that night, I mixed some heavy cream, vanilla, stevia liquid, and some sugar-free chocolate chips and ran it. Came out good, and even BF liked it. He only had a spoonful, though.

Bottom of ice cream maker

This part goes into the freezer for 24 hours. (I had to rinse out the collected ice first.)

Oh, and despite its affordability:

Ice cream maker in BBB

Not bad for an ice cream maker. The Cuisinart is three times this much.

I did manage to get it marked down at our local Dirt Cheap. I had to read the little manual to find all the parts, which were scattered on the shelf. Took it to the testing table, plugged it in, and it worked. Cleaned it when I got it home and stuck the cup in the freezer.

The Dash Range

Now, of course, Dash makes more types of mini-makers, including:

  • Grill
  • Griddle
  • Waffle bowl maker
  • Bundt cake maker
  • Rice cooker
  • Pie maker
  • Pizzelle maker
  • Donut maker
  • Mini electric skillet
  • Mini toaster oven (with very simple controls)
  • Dog treat maker (I should get one of these, their recipes use ingredients you already have)
  • Waffle stick maker
  • Omelet maker

They also make full-sized appliances as well as accessories, like these I found at Dirt Cheap for the little air fryer:

Small air fryer accessories

We’ve used these in the air fryer, they fit perfectly.

I need to get a few more of these mini-makers, especially since BF likes donuts and pies.

Chaffles

So if you don’t eat waffles made from flour and whatnot, the mini-waffle makers might just collect dust. Or you can make something sweet like these GF Peanut Butter Heart Waffles.

I’ve mentioned chaffles before, but they’re great anytime. That is, if you like eggs. If you don’t, well, this won’t apply to you. Chaffles are cheese and eggs mixed, and are quick to make in these tiny waffle wizards.

Chaffles and cheesecake on square red plate

And why not?

But Dash’s mini-waffle makers can make delicious waffled food just like the bigger ones, but in smaller amounts. if you’re doing the ready-made pancake mix, just divide it down to what you need.

Many people also use chaffles to make breakfast sandwiches. And why not? Make your two chaffles, put some cooked bacon, sliced ham, sliced avocado, more cheese, or other delicious things in between them, just like you would with any regular English muffin. Then wrap your paws around it and eat like any two-fisted sandwich you can get out of a drive-through window.

I may have mentioned this before, but you can find several recipes for chaffles on Dash’s recipe page, as well as places like Pinterest and Instagram. There are also Facebook groups just for people who love chaffles.

Why Make Them Small?

Remember that although I embrace cooking large amounts to eat during the week or freezing for later, not everyone does. BF eats something once, maybe twice, and that’s IT.

Let’s examine some statistics: as of 2019, there are more than 36 million people living alone in the United States. You probably know someone who lives alone by choice (that was me) or because their life situation has changed. Not everyone wants to live with someone else, for whatever reason.

Off the top of my head, I think of:

  • The GER and The E Man, both widowers
  • Aunt Ruth, a widow herself
  • Neighbor E, who never married
  • LK, a Buddhist friend in the Houston area who also never married
  • RW, the lady next door, a divorcee
  • Several other former neighbors at El Dorado Trace, including Neighbor J upstairs and TM, the lady next door to him.
  • Many people we know locally and throughout the area

BF and I were living alone (separately) until I moved from Houston into his house (and changed his world around) in 2016. As I told him recently, “man was not in the plan,” meaning that before he came along in 2015, I had no plans to be “with” anyone again. That was my choice. El Dorado Trace had a lot of single women living there at the time, and probably still does. Some are owners, more are renters like me. Many are probably still living alone, even if they have a significant other who lives elsewhere.

Those Who Live Alone

Remember too that not everyone living on their own has a house like the GER or a fabulous two-bedroom condo as Neighbor E has, with a suitable kitchen. There are also:

  • College students in dorms don’t have room for a full-size anything
  • People just out of college who are working a new job and living in their first apartment
  • Young people who move out of their parent’s place and into a garage-style or efficiency apartment
  • Full-time residents of “tiny homes,” “fifth wheels” or other smaller accommodations
  • Folks who are recently separated or divorced, living in a smaller place after moving out of the marital home
  • People who are downsizing, for whatever reason
  • People who are starting over after losing their home to a disaster or other life-changing event
  • RV travelers, part-time or full-time
  • People living in “senior apartments” or assisted living facilities, with very small kitchens and little space
  • Vacation rentals and AirBnB places

In places like LA, San Francisco, and NYC, if one can afford a place on their own, it isn’t very big. Texas is also getting to that point, leading to people moving far outside of the city into the outer suburbs and rural areas.

When I was looking for a place to live to move out of the GER’s house, I looked at one interesting place in the Medical Center, a neighborhood in the Inner Loop area of Houston. It was a one-bedroom, three-story house. The kitchen had no oven, only a stovetop, with not a lot of room. There were lots of stairs (I was in my 40’s then.) Appliances like these would have been perfect for this little “kitchen closet.” The bedroom was on the third floor. So how was I going to get a bed, dresser, nightstand, and other stuff up there? Well, I didn’t–I ended up at El Dorado Trace, on the ground floor, with a fireplace and a breakfast bar, for 12 years.

With so many people living alone in the US, as well as people who want to eat better, there’s definitely a market for these smaller appliances.

Bigger Dash Appliances

Dash also has a range of full-size appliances that are available in Bed, Bath, and Beyond as well as online:

Big Dash Air Fryer

Twice the size of mine.

But if you want a larger model, they have you covered there, too:

Big Dash Air Fryer Pro

This is a bigger version of their air fryer.

They also have a six-quart air fryer, as well as accessories for each size like the ones I mentioned earlier.

Like popcorn?

Dash popcorn popper

I haven’t tried this one, but the company has two types.

And if you need a little extra cooking space one day:

Dash skillet in BBB

I’ve not tried this either.

Fancy a cuppa? Or are you looking to make oatmeal, pasta, or something else quickly?

Dash water kettel in BBB

More quick cooking

I have a kettle for boiling water, but not one like this. For someone in a small place by themselves, this 110 cooker could be just the ticket for a faster breakfast or late-night meal.

Other Specialty Appliances

Dash also has more full-size appliances like:

I received The Complete Dehydrator Cookbook by Carole Cancler from Callisto last year. Oh, boy–I was ready to start dehydrating. There’s a recipe for almond-flour based Double Chocolate Biscotti on page 197 that I just want to try first–I love biscotti. But when I showed BF the book and discussed getting one, he laughed and said, “that’s OK, I had enough dehydrated food in the Navy when I was overseas.” Darnit.

It was worse when I got a few books on aromatherapy. He had me laughing so hard I couldn’t breathe.

The Sincerest Form Of Flattery

Let me just admit that these appliances do, indeed, remind me of Suzy Homemaker appliances. Especially ones with the aqua color.

I also admit that when I go to our local Dirt Cheap, one of the things I’m looking for is anything from Dash. Somehow, I just don’t think many people around these parts are familiar with the company or see a need for their unique products. (You know, I haven’t been there in a while, but might visit this week.) But now, others have gotten into the “mini-maker” act.

Although Dash products haven’t appeared in our local Walmart–or any we’ve been in–Club W has been carrying a knockoff line of some of Dash’s most popular products:

Knockoff Egg cooker and waffle maker at Walmart

Just like the original, yes? (Probably not.)

Craft chain Hobby Lobby has also gotten on board with the smaller specialty appliances. They do carry some Dash products, but also the Nostalgia brand like Walmart, as well as another brand called Bella. They also have a few Star Wars products, like a Baby Yoda Waffle Maker, and some small character slow cookers as well.

The Company

On Dash’s About Us page, they explain:

We believe that taking small steps every day to live a healthier life can have a big impact. And that the best path to wellness is eating whole, natural foods. At Dash, we make products that make it easier for you to prepare and eat real food at home so that you can feel your best. In the store, in your kitchen and online — We give you the tools and the support to make delicious healthy meals.

That’s what living unprocessed is all about.

Their social media pages, particularly Instagram, have all kinds of posts, including videos from a lady calling herself “Ms. Dash.” Is she the person behind the company? I don’t know, but she is always cooking up something delicious and making videos of it for everyone to enjoy. They also have a YouTube channel with videos dating back 8 years for so many of their products. And it looks like this year is Dash’s 10th anniversary. Has it been that long?

The bottom of the box has this cute saying:

Bottom of DASH box

They do have a sense of humor

The company’s fun vibe runs all throughout its website and social media channels. They encourage people to cook for themselves, which I’m sure has been happening more in the last year or so. Their web page for their waffle makers has a title tag that says, “Waffles are like pancakes with syrup traps.” Isn’t that the truth?

Their tag line, “unprocess your food,” encourages people to cook for themselves, however simple. You’ll see a number of vegan and vegetarian recipes demonstrated by “Ms. Dash,” as well as learn how to use some of their appliances when making recipes.

Ready To Go Mini?

Dash’s products are all produced with one idea: to make cooking easier and more enjoyable. Their smaller products make cooking for one or two easy without turning on the stove, and the larger products accommodate families.

All of the mini-makers make great gifts for graduates, aspiring cooks, or anyone with a sense of humor. Families with children can use them to teach cooking (with supervision, of course–they’re not toys.) And those living single can cook for themselves easier with smaller appliances.

So far, I’ve found them to be great little products that work well and deliver on their promises. I don’t have each and every one of them, but I will be buying more over time in the future. Yes, even that dehydrator. I don’t know about the fondue set yet.

Happy Cooking!

 

 

Hormel Chorizo & Egg Egg Bites
Hormel’s New Egg Bites

Egg bites: another Starbucks trend that’s gone mainstream. Make them or buy them, they’re a great meal or snack anytime.

Find me on Bloglovin’

Hi, Again, Dear Readers!

It’s Monday, and did you know? It’s three weeks past my birthday, and ten days until Thanksgiving. When did this happen? Oh, right–while we were all working on stuff and going about our daily lives and trying to hold onto some kind of “normal.” 

Our recent lives here at the Casa de Rurale have included a few changes that I won’t bore you with here. But as always, we’re working on it.

Turkey Day 2020

Thanksgiving for us this year could be just me and BF, but I did introduce him to the idea of “Friendsgiving.” In other words, Thanksgiving for friends, as we did for many years with our “Buddhist Thanksgiving” in Houston. I mean, we were doing Friendsgiving before there was a name for it.

The district leaders, originally from Taiwan, invited anyone who had no plans to go anywhere and wanted to spend it with friends. And that’s exactly how it got started. I enjoyed the heck out of it, but things change and people change, and it eventually didn’t happen anymore.

I found a recipe on Facebook that Giada de Laurentiis posted for a stuffed turkey breast that I may make for us, and anyone we invite. I’ll let you know. But if it’s just me and BF at the homestead, that’s OK too.

Still Intermittent Fasting

I’m still at it, but now I have a little support, too. BF never minded–he asked once if it was safe–but I’ve also found a simple-to-use app called FastHabit. It helps you track your fasting, reminds you about it, and you can start and stop anytime.

On a recent Saturday, we were out with BF’s family and we all went out to lunch.  I ended up fasting for almost 20 hours. I was really hungry, but I was OK.

I’m using the free version right now, but the paid version is a one-time charge of $3, so I may go ahead and buy it soon.

It’s available for both iPhone and Android devices, is simple to use, and sets up quickly. You can also adjust the time you fast, keep going after your set time–whatever. 

Weight loss? Yeah, I haven’t checked, but I’m still in the FB group for it.

Jazz Radio

I went looking for new jazz music and discovered that there are live, commercial-free radio stations running on YouTube. No kidding, I went looking for jazz music and found a handful of stations that run live. No commercials, no talking, no nothing.

One of my writer friends went looking for the “white noise” kind of thing, ocean sounds, and the like and found the same thing.

I don’t know if you could find them for, say, country or classic rock. But I found multiple jazz stations, and they change every day. If you’re looking for “work from home” music that keeps you from being distracted, check it out. You might find something you like, and new every day.

Before Egg Bites

I’ve written before about Starbucks’ ideas making it into the mainstream. Remember when you got to-go coffee in styrofoam cups, and a paper cup with the sleeve was the “new thing?” 

Even if you have never set foot in a Starbucks, you’ve probably heard of the Pumpkin Spice Latte or PSL. Since its introduction in 2003, “pumpkin spice” everything has emerged, including some rather amusing memes. I’ve seen a number of “pumpkin spice” things available in the fall. The motor oil, toilet paper, and cat litter are part of the fun memes that make fun of it.

Remember: pumpkins are also harvested in the fall, which is why it’s a fall thing.  But you can buy canned pumpkin all year long. No kidding.

So in addition to the PSL, there is the Pumpkin Spice Creme, a different form of the drink. The PSL is also available iced. Up until 2015, there was no pumpkin in any of it, only the spices in a pumpkin pie. Today the heavy-sugar syrups do have some pumpkin puree in them.

I’m still not drinking the PSL because I remember how my teeth wiggled for hours after I drank it. Other coffee shops and chains have also taken up the things that originated in Starbucks. But I do enjoy some of the decaf pumpkin spice coffee I find at Target in the fall. And since the Cranberry Bliss Bars have returned, I might just have one of them soon, too. Just one.

Not Just In The Store Anymore

So after the Sous Vide Egg Bites debuted at Starbucks nationwide, they quickly became a fan favorite.

Picture of Starbucks Egg Bites from the website

These are well known among fans. (Source: Starbucks website)

They’re a great little snack anytime.  People doing low-carb and keto love them because they’re a breakfast alternative on the go. They’re heated in an oven, then served hot and fast in a little paper tray. Perfect with hot or iced coffee, iced tea, or even water.

Move over, Starbucks, you’ve created another monster.

Hormel’s New Egg Bites

I really like to avoid prepared foods, but occasionally, they’re not a bad thing. So maybe they’re not new to you, but I just saw these this morning in Rouses:

Hormel's Egg Bites In Rouse's

In the refrigerated section of Rouses. These run about $5 at Starbucks.

I was going to pass them up, but then the word “chorizo” caught me. And no futzing around in the drive-through, either.

Hormel Chorizo & Egg Egg Bites

I almost forgot about them until I pulled them out of the bag with the rest of the shopping. By then it was time for a bite to eat.

Ingredient list for the Hormel Egg Bites

I didn’t see anything bad. . .although I glanced.

I know, it looks like a lot of ingredients, but remember that each component has its own ingredients–chorizo and cheese, in this case. But they were quick to make:

Instructions for the egg bites

They were literally heat and eat, and have the little paper tray just like Starbucks:

Egg bites in paper tray

You microwave them in the paper tray for a minute or so, and they come out just fine.

What do they taste like?

I’ve had Starbucks version of chorizo, and it’s not like this one. The chorizo here tastes pretty darn good, and there is a “bite,” unlike the Starbucks version. If you don’t like spicy, might want to pass on these.

They’re flavorful egg bites, and taste really, really good.

Amy’s Home Made Egg Bites

Although mine have bacon, not chorizo, this is how they compare:

Hormel egg bites with Amy's bacon egg cheese version

Hormel’s are slightly bigger than mine.

I didn’t use a “recipe” for the latest batch. I just whisked up some eggs, cheese, cream, cooked bacon (ends and pieces cooked and crumbled), and maybe some Chipotle Tabasco. That’s really good in egg dishes like these–not hot but adds a Southwestern flavor.

Like a lot of things, there are recipes all over the web for egg bites in nearly every incarnation. After trying several recipes it was time for me to make my own, my way. Next time I’ll make the chorizo myself and then make the egg bites.

As you can see, the Hormel version is a bit bigger than my IP version, for which I use a silicone egg bite mold. I made two trays of them at once, and haven’t had them every day. But heck, if you’re that hungry, eat three, right? It’s keto.

I’m going to admit that making my own egg bites in the IP is a bit of work, but I sure do enjoy them. BF won’t eat them, even though they’re bacon-and-eggs, because he, like the GER, is not a fan of Starbucks.

Dude: you can have your egg bites without going there.

Not Just Egg Bites, Either

Hormel’s new Black Label ready-made breakfast includes a couple of items even BF might enjoy:

Hormel's Black Label Breakfast Combos

I saw these in Rouse’s as well but didn’t notice the price. Maybe next time, Honey!

You know I’d pass on these because of the pancakes, but if BF wanted one, I’d certainly get it for him.

He keeps around the powdered pancake mix so that he can whip up his own on occasion, and drown them in syrup. Just wish he’d learn to use a knife when cutting butter, instead of the spatula. When he uses a fork, it looks like a bear clawed it. He really mauls a stick of butter when he’s in the kitchen.

Until Next Time

You’d think that breakfast is just breakfast, but it keeps evolving. So if you’re looking for a quick and easy breakfast but don’t have time to make it, you’re in luck. Find some of Hormel’s egg bites in the refrigerated section or some of Jimmy Dean’s version of frittata breakfasts in the freezer section, which are along the same lines. A low-carb breakfast is a reality for busy folks.

Just don’t say the word “frittata” in front of BF, please. It gives him the shakes.

Happy (Breakfast) Dining!

The “Use It Up” Frittata

Happy Wednesday, Dear Readers:

I’m quite happy to receive two very nice comments on my last blog post, one from Miss Alice herself. I hope you try Miss Alice’s Magic Beans soon and enjoy them. I’m looking forward to the next time I can make some, but BF says “I’m all beaned out for a while.” But I made something fast last night that I thought I should tell you about.

I also mentioned that my beloved Cuisinart toaster oven is now. . .toast. Oh, it still works, but. . .not well. Let me explain further.

The model I have, I think, I bought about 2009 or 2010. It’s a well-built workhorse, and it’s done a great job for me since I bought it. The one I had before was a Christmas gift from the GER, and I used that heavily until the electrics went. Well, the front panel on this one, which contains the circuit board, come loose a while back. It was fine, I guess, until it got a little jostled in the move. We moved it to Neighbor E’s place, and it sat for a month until we moved it last week to my new location, and it was moved around a bit more, in the back of the pickup. I plugged it in, and the readout acted a little wacky, but after a couple of unplugs and re-plugs, it seemed to be working fine.

I’ve been cleaning out the back room that will soon be my “studio”, and going in and out of the main part of the house. Not suspecting there was any reason to be concerned, I put a lovely pork loin roast into the beloved toaster oven and went about my business. I checked on it periodically, and the Herbes de Provence-coated roast was cooking along just fine.

Until it wasn’t. I had an emergency. And BF was at work.

I went back into the main part of the house and saw thick, heavy smoke. (Thank heavens the dogs are outside.) I went into the kitchen, and just saw more smoke–no flames, thank heavens, but SMOKE. Now, I’m accustomed to a little of it, particularly roasting things like turkey and chicken at 400F–my eyes burn a little, and I had to open up the patio doors to let that all out. Took a few minutes with the air conditioner cranked down to about 65F. Then the odor and smoke is gone, and I can go back to what I was doing. But this was the thick white smoke that comes from something burning.

I rang BF at work for help, and he told me what I needed to know. He has a big floor-stand fan that’s missing the front (I’ll get that cleaned and back together soon), and I had that plugged in and blowing fresh air in as well as one from my place by the front door. Opened all the windows and sat on the patio with the curious pit bull who kept  licking my face to let me know it was OK while BF texted me and said, “Relax.

The pork roast was charred, but tasty once you cut past the burned bits (which the dogs happily munched.)

The next day I did some forensics–cleaned the whole thing up, but didn’t take any pictures. It was that bad! The drip tray was full of grease, and grease was baked onto the glass door. The square ceramic IKEA baking dish (similar to this one) was burned and broken into about six pieces from the center out, much like a large cookie–not shattered in a lot of little pieces. It was old, so I wondered if maybe it just had micro-fractures I didn’t notice and the heat did it in. Everything gets jostled around in a move, and we did have a few minor casualties, including broken glass. The breaking apart allowed the rendered-off fat to drip to the heating elements, then fill the drip tray and smoke up the house. Right?

Not exactly.

This where all my root-cause analysis and detective skills come in. See why I like to watch shows like Miss Fisher’s Murder Mysteries and Burn Notice?

After I’d cleaned up that disaster and made it look shiny, I turned it on and set the temperature at 400F, which is what I use frequently (although the pork loin roast was set to 350F.) I left I it alone, and watched it while I washed dishes. I noticed that the convection fan was running, and it was getting pretty hot–but at no time did the readout indicate “temp ready,” which is what it’s supposed to do.

So I got to thinking–maybe it wasn’t the dish? After I left the library on Monday, we stopped at Walmart for milk (as we do every couple of days, because he drinks more milk than a cow produces in a day), and I went to the kitchen stuff section to get a little inexpensive oven thermometer. I just sat it in the baking pan and repeated the test. Guess what?

Now we know why.

Now we know what happened.

The temperature regulator is toast. The oven “works,” but it doesn’t stop at 350F or 400F, it just keeps getting hotter. That’s what fractured the baking dish into six pieces and allowed the grease to drip onto the heating element, smoking out the house. Had I used a stainless steel or aluminum pan, the roast probably would have still been charred, and it may have indeed smoked, but the metal wouldn’t have fractured like that.

So. . .we’re debating on spending money on a new, and for now, less expensive toaster oven from <gulp> Walmart or Target. Or should we send this nearly $200 model to the Cuisinart repair place in Arizona, and spend a currently unknown amount of money to have it repaired? The circuit board will have to be replaced, and likely the entire front panel, since it’s not exactly attached anymore and hangs by two wires. Is it worth it to have this one repaired, or would it be better to buy new? If we do, it will likely be an Oster, Black & Decker, or Hamilton Beach; I would just take measurements on this one to make sure I get one that’s relatively the same size. Meantime, I’m using the big oven for everything, or the little one on the left. That oven thermometer will be used to check the temps on those ovens as well.

This is what happens when life unravels. And sometimes, it’s highly annoying. Oh, well. . .so let me tell you about last night’s dinner.

I may have mentioned this, but we don’t have cable TV in our rural hideaway. (No Internet yet, either, until I can pay for it. I’m working on that.) We have two, and occasionally three, sets of PBS stations at our disposal–New Orleans, Baton Rouge, and the one from Mississippi comes in occasionally (along with a radio station.) The other night, I turned on one of the stations to see cookbook author and chef Lidia Bastianich cooking with eggs. (It was a rare night when something called NCIS something-or-other wasn’t on.)  PBS now has multiple stations, and one of them is called @Create. It’s where they run lots of cooking shows, including Martha Stewart’s, most of the day. (There area also other craft shows, as well as shows like this interesting one called Urban Conversion.)

I haven’t made a frittata in a long time, and I figured, now is a good time to start making them again. Especially since there’s a hungry man in my environment. He was out in the workshop for a while, elbow-deep in some kind of car grease, and came in halfway through the show. Lidia was taking the frittata out of the oven, and turned it upside down onto a plate, much like you would a pineapple-upside-down cake. She’d sliced up some large tomatoes and put them on the bottom of the pan, added a couple of other things, and then poured the eggs over the whole thing. When it comes out, and you flip it, it has a lovely top. BF didn’t know what that was, and I told him–a frittata. He said he could do without the tomatoes.

Lidia also answered a viewer’s question about using leftovers to create frittatas. Lidia said that was a great idea, because leftover meat and veg are perfect for creating one-of-a-kind frittatas whenever you want. That’s when I realized–I could make them too! Why haven’t I done this in a long time?

If you’re like BF and have no earthly idea what that word means, well. . .let me ask you, do you know what a quiche is? (He doesn’t know what that is, either.) If you do, it’s basically a quiche without a crust under it. That’s the biggest difference, and they are prepared differently. Quiche is French while Frittata is Italian. Paleo, gluten-free and low-carb folks have adopted frittatas as one of their own, because they’re low-carb and fit right in. Purists may prefer the quiche, and the crust that comes with it (and it can be gluten-free with the right crust, but have a lot of carbs.)

If you really don’t know what either one is, think “egg pie.” Vegetables, meat, or a combination of the two, in a baked egg/milk or cream/cheese base that’s cooked on top the stove first, then put in the oven to finish it. It’s great for breakfast and brunch, of course, but also good for a quick lunch or dinner. The trick is to get started on it soon. . .and don’t wait until late like I did last night.

I found a very basic recipe for frittata on The Food Network’s website, as well as more recipes and an explanation of the difference at Chowhound. Here’s a primer on them from The Kitchn, which I will probably bookmark on my phone so I can refer to it again one day. Lidia also has a YouTube channel, and you can search it for a number of frittata recipes, too–I just can’t find *the* one I saw last week. If you search Food Network’s website for “frittata,” you also will find a myriad of recipes. But I’ll show you what I did with ours so you can see how easy and varied they can be when you’re wondering what you can make that’s new, or you have leftovers to use up.

I call it The Use-It-Up Frittata. Because that’s what I did–and I didn’t want to mess with a Red Baron Pizza.

The setup

The setup.

We had two pork chops left from the weekend, (recipe is here, but I used almond flour) and I figured BF didn’t want any more of them, so I used them elsewhere. Of course, for this, I wanted those HEB eggs from Texas chickens, green onions that are growing on the kitchen windowsill, and a hatch chile pepper that came from my garden in Houston. (It’s the only one that isn’t bright red, but I’ll use the rest for myself later.)

I started by grabbing a handful of green onions:

I didn't use all the green onions, but don't worry, they'll grow back soon.

I didn’t use all of them but don’t worry, they’ll grow back soon.

Chopped them up really well, then moved onto the pepper:

Hatch!

Hatch!

And you know I saved those seeds, too:

Always, always. I'm determined to grow Hatch chiles in rural Louisiana.

Always, always. I’m determined to grow Hatch chiles in rural Louisiana.

Chopped them up really fine, too:

Always, ALWAYS wear gloves!

Always, ALWAYS wear gloves!

Then I chopped up the two pork chops:

These really are delicious!

Delicious.

You want to chop meat small like this because bigger pieces will make it harder to eat once you cut the frittata. Next up, I added the onions and Hatch into a cast-iron frying pant to cook for a bit:

A little butter, a little olive oil

A little butter, a little olive oil, a little heat

Turn the oven on when you’re starting to cook on top the stove. You don’t want to wait for the oven to heat up. I recommend 350F, I think 375F was too high.

I think this was a bit too high of a temp.

Pretty soon, the veg will be cooked:

This is good.

This is good.

At this point, I added in the chopped pork chops to heat them:

See why you chop it small?

See why you chop it small?

And let them heat while you deal with the eggs:

Aren't they beautiful?

Aren’t they beautiful?

I think I used 8 of these babies, from Texas chickens (yes, it’s a prejudice.) I also used my huge 8-cup Pyrex mixer so I’d have plenty of room. (You’re going to wash something anyway, right?) I cracked them right in and added a bit of milk:

img_3463

The eggs and milk work well together, especially here.

And because, DUH, I had this handy, I shook in about a quarter cup or so:

Yes, the infamous green bottle.

Yes, the infamous green bottle.

I have some Manchego in the freezer, but guess who doesn’t like that, either? So this is what went in:

Into the pool with it:

Into the pool with it:

Plugged in the immersion blender:

This is why the 8-cup bowl is best for this kind of thing.

This is why the 8-cup bowl is best for this kind of thing.

And hit the button:

Blitz! The egg mixture doesn't go flying all over the place. And it pours easily.

Blitz! The egg mixture doesn’t go flying all over the place. And it pours easily.

Now you’re ready to pour the egg mixture into the pan. Carefully, please:

NOW it's happening!

NOW it’s happening!

Your frittata is almost ready:

img_3476

Don’t forget to use the spatula to get every last bit of egg, milk and cheese out of the bowl and into the pot!

I put the universal pot lid on it so that it might cook a bit faster on top:

I'm sure BF looks at this and thinks to himself, "of course, she bought the red one."

I’m sure BF looks at this and thinks to himself, “of course, she bought the red one.”

Then I put it directly into the preheated oven to finish cooking (minus the lid) slicing through it to make sure it was completely baked:

Done!

Done!

With cries of “I’m hungry” from BF, and apologies for the the delay, I served this to him:

Use-It-Up Frittata

Use-It-Up Frittata!

I love it. It’s quick, easy, and because the pork chops were already cooked and seasoned, I didn’t have to do much of that. But what did the man of the house think?

“I don’t really like it. Can I have a grilled cheese sandwich instead?”

Yes, he really said that. And I did make him one, in the same skillet. I’ll be eating frittata for breakfast this week while he has some cereal and milk. That’s what he likes.

I asked him why he didn’t like it, and he said that it was “just too many flavors going on at one time.” So if I ever attempt a frittata again, I’ll have to tone down the flavor combinations and follow a recipe. (Not like there aren’t many around.)  I felt bad that it didn’t live up to expectations, and it wasn’t as special as I thought it was. He appreciated the effort, but just didn’t like the finished product.

And now the word “frittata” will be, in his mind, synonymous with something awful.

He did mention something about stuffing the other night, the kind out of a box. I consulted Will It Waffle? and made him. . .Stuffles. When I mentioned that I *could* waffle the stuffing, he got this smile on his face and asked, “Are you serious?” I nodded, and he said, “OK, go ahead.” And, you know, that was a pretty darn good thing to do. You just add some melted butter and water to a packet of the stuffing mix in a bowl, mix it up well, then heat up the waffle maker. Add a half-cup to each section, close the top for a few minutes (watch it, of course) and you’ve got hot, salty, greasy, crunchy, tasty Stuffles. If anyone wants the recipe, send me a note and I’ll write a post on it. (No, it’s *not* gluten free.)

Meantime, we’re doing what we need to around the homestead. BF has taken vacation time next week (the “use it or lose it” type) and it also happens to be. . .my birthday! Gifts don’t always come wrapped in a box. No Denny’s around, but I’ll be getting my yearly free salad (or something) from Starbucks, and maybe one or two other “birthday free things” I can find. Well, I knew I would miss some things when I moved here.

Y’all, frittatas are a great way to make a quick egg dinner for yourself, your family, as well as breakfast, brunch or lunch. Heck, really, anytime you’re hungry and have a few minutes.

Except for The E Man. Unfortunately, he’s allergic to eggs. My sincerest apologies to you, my friend.

So will you try it this week? If you’re in an area where it’s already cold, frittatas can really fit the bill any time. Here in the south, it’s not a long oven time, either.

Enjoy!

 

 

Skip to toolbar