Gnocchi Skillet

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Fun Pacific Northwest fact #837:

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It’s always damp.

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So moss grows on everything. Like, everything. It’s this like neon green color that is actually quite pleasing to the eyeball but apparently when it grows in your yard it suffocates the grass and it cannot grow. Who knew?

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Not this girl. So, spring arrives and I’m like, OK time to do some yard work. Let me call this lawn bruh and get a quote on what it would be to spruce up the place. Our house and yard combined are like approximately 5 square feet, so I’m thinking $200 max. Gentleman pays us a visit and takes a look. Please guess what this man quoted me. GUESSSSSSSSSSSSSSSSSSSSSSSS.

 

 

 

$850+. Note the + !!!!!!!!!!!!!!!!!!!

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Nah man, I’ll get out there in my lil overalls and spread some seed myself, thnx though.

 

 

Time: 45 minutes (prep + cooking) | Serves: 4

Ingredients:

  • 1 package of gnocchi
  • 1/4 cup of sundried tomatoes, chopped
  • 1 cup of crimini mushrooms, chopped
  • 1 onion, chopped
  • 1 can of cannellini beans, drained + rinsed
  • 2 cups of arugula
  • 2 tbsp. of olive oil
  • 1 tbsp. of lemon juice
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Parmesan cheese, for serving (optional)

How to:

  • Heat 1 tbsp. of olive oil in a cast iron skillet over medium heat
  • Add gnocchi + S+P into skillet, cooking for 8-10 minutes or until crisp + tender (no need to boil!!)
  • Remove from pan
  • Add remaining olive oil
  • Add onion + S+P, cook for 2-3 minutes
  • Add mushrooms + S+P, cook another 2-3 minutes
  • Add sundried tomatoes + beans + crushed red pepper + S+P, cook 2 minutes
  • Turn off heat + add arugula + gnocchi + a lil more S+P, warm through for 2 minutes
  • Squeeze lemon juice on + sprinkle with parm if you want
  • Serve hot
  • Light some candles + get in bubble bath + bring skillet with you, prepare for romantic evening

 

Adapted from here ~ http://sweetpeasandsaffron.com/2015/10/pan-fried-gnocchi-with-sundried-tomatoes-and-white-beans.html

 

Bacon + Potato Breakfast Skillet

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I have a confession to make. I don’t really know how to say this because as a human being it seems unnatural. I’m just going to come out & say it. Here it goes. I hate eggs.

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Like, have to look away and plug my nose type of hate. I must be a mutant or something because everyone in the free world loves eggs.

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It’s really tough out there for an egg hater but brunch lover. Like, look at any brunch menu in the world. Eggs benedict, omelettes, egg bakes, they’re just freaking everywhere. I don’t complain as long as the mimosas are flowing, though.

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Unfortunately for me, I married a hunk who practically chugs raw eggs for breakfast. So after much trial & error, I’ve found I can tolerate egg whites in small doses.

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This skillet satisfies both of our egg requirements. Plus, it’s full of bacon & potatoes & those two have been scientifically proven to solve all problems.

 

Time: 1 hour (prep + cooking) | Serves: 2 (if you’re chubby like us) Ingredients:

  • 6-8 slices of bacon, chopped
  • 1 onion, chopped
  • 2 cups of potatoes, chopped (I leave skin on)
  • 2 roasted red peppers, diced (roast your own people, it’s so easy & cheaper & smells good & is fun)
  • 2 cups of arugula
  • 6 egg whites
  • 1/4 cup of parmesan cheese, grated
  • 1 cup of mozzarella cheese, shredded
  • 1 tsp. of crushed red pepper
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • In a cast iron skillet, heat olive oil over medium heat
  • Add bacon pieces and cook until crisped to your desire, we like super crispy so about 8-10 minutes
  • Add onion and cook until soft, about 2-3 minutes
  • Remove bacon + onion to a paper towel lined plate
  • Add potatoes + crushed red pepper + plenty of S+P to the skillet, stirring to coat in bacon goodness
  • Make sure potatoes are in an even layer on the skillet & put in the oven, stirring occasionally, for 20 minutes
  • Meanwhile, combine egg whites + parmesan + S+P in a small bowl
  • Remove potatoes and add arugula, letting wilt slightly
  • Add red peppers + bacon & onion mixture
  • Pour egg white mixture evenly on top
  • Sprinkle with mozzarella + S+P
  • Pop back into oven until eggs are set & cheese is melted & slightly golden
  • Devour immediately

Idea came from: http://www.seasonsandsuppers.ca/potato-bacon-cheese-frittata/

Sweet Potato + Black Bean Skillet

Sweet Potato + Black Bean Skillet

I am poor. I’ve accepted it. I’ve embraced it. Because of this truth, I have minimal cooking utensils & appliances. So when my mother & step father offered their old cast iron skillet I practically fainted.

Do you know how much can be done with a cast iron skillet?!?! Neither do I because I’ve never had one, but I’ve heard excellent things.

I instantly began trolling the internet for a #nomeat skillet dish that was hearty, healthy & uber satisfying. I came across several deconstructed enchilada recipes. How intriguing.

The original I found calls for butternut squash but this girl loves to carb o-load so I subbed for sweet potatoes. It was spicy, sweet, warm and felt like the perfect winter comfort food. Even though it’s 90 degrees out and I am literally close to melting.

Definitely will make & gorge on again.

potato 2

Made enough for 2 gals. Would probably feed 4 less hungry people.

Time: 30 minutes

Ingredients:

  • 2 tbsp. olive oil
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 2-3 medium sweet potatoes, peeled + diced
  • 1 can of green chiles, diced
  • 1 can of black beans, rinsed + drained
  • 8 yellow corn tortillas, ripped into strips
  • 1 can of red enchilada sauce
  • 2 cups of mexican cheese, (less if you’re not a dairy gluten like muah)
  • 1 tbsp. of sriracha sauce
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • S+P to taste
  • Diced green onions to make pretty (I skipped)

How to:

  • Heat olive oil in cast iron skillet over medium-high heat.
  • Add onion + garlic and cook until fragrant
  • Add sweet potatoes + chiles + cumin + chili powder + sriracha. Season with S+P. Cook until potatoes are tender. About 10 minutes.
  • Add black beans + corn tortillas strips + enchilada sauce. Stir.
  • Reduce heat to medium-low and add 1 cup of cheese. Stir & simmer.
  • Turn on oven broiler. Sprinkle on remaining cup of cheese and place in broiler for 3-5 minutes. Cheese will be melted and tortillas golden.
  • Remove from heat & serve immediately.
  • Enjoy the gorgefest.