Nate and I often watch PBS for 2 reasons: One, it's got great programming and two, we don't have cable. It's more of a lifestyle choice, you wouldn't understand unless you experienced it yourself. #hipsterwannabe. Just kidding, we don't have cable because it's much cheaper to suppliment with netflix/hulu/amazonprime and free antenna TV. We honestly don't even watch that much with the exception of hangover days in bed, in the evening with dinner and football games. On nights that we're home together (when I'm not saving lives as a nurse) We watch Cooks' Country/America's Test kitchen (They both seem like the same show, I don't know the difference.) and before it comes on there is usually a rotation of other cooking shows. One of our growing favorites is Lidia's Italian. She makes appealing meals and get's us warmed up for Chris Kimball. She's like an opening act/pre-game/fluffer for America's Test Kitchen. At the end of each show she says something that sounds like "Tutti Fruitti A majari!" With a lot of gusto. My one semester of Italian is failing me now but I think she's saying something like "Let's all eat!" It makes us giggle and we reference it when we are out, like a weird inside joke.
I don't cook a lot of Italian food, it doesn't really appeal to me because all I can think of is spaghetti and meatballs. I've been trying to broaden my horizens and get over my carbohydrate fears. It's the 90's version of fat, don't eat it or you will get fat. Stay away from butter and eat only processed non-fat food to stay slim. What a crock of horse poo. Healthy fats in moderation are part of a balanced diet. Notice the key word "balanced". You can still eat butter. Just don't eat an entire stick of it as a snack (even if it is low carb) You need fat in your diet to feed your brain. The same goes with carbs, healthy whole grains in moderation are part of a balanced diet (it's what I keep telling myself).
When I was home last fall I was feeling inspired by Paleo recipes when my bestie Sarah showed me the Paleo cook book Nom Nom Paleo. It's a beautiful cookbook. There are pictures of nearly all the recipes and some funny comic strips related to Paleo eating. I hate cookbooks that are all words and no pictures. The pictures are usually what inspire me to make the recipe. One of Sarah's favorite recipes is Eggs in Purgatory. It's one of the main reasons I bought the book. I have made it multiple times and Nate even eats it too (SCORE!)
It's jam packed with veggies and flavor. It's is basically a meaty Italian tomato based sauce that you crack some eggs into at the end, stick in the oven till the whites are cooked and then chow time! I like to cook just enough so that my egg yolks are still goopy. You can dunk slices of hearty bread in it, mix with pasta, serve over zoodles or my favorite is to eat it with parmesan grits. It's a savory breakfast or hearty lunch/brunch/dinner. You can eat it anytime.
Nate and I are preparing to leave in a few days for the City of Brotherly Love (where our love first blossomed) and I am trying to not buy any groceries and eat whatever I can make with random stuff in the fridge. My freezer is a little stuffed as well as my pantry, so I have been motivated to eat through some of our staples to save money for future cheese steaks, korean fried chicken and beer. That's when I realized I could make some of this incredible meat sauce based on what I found kicking around. This is a loose recipe where you can add or omit any of the items to your liking. I did a bit of a deconstructed version. I made soft boiled eggs separately and used up some leftover multi grain oatmeal from last week as my hearty base. I did all of this while rocking out to ABBA, a favorite group that Sarah and I also enjoy.
Eggs in Purgatory Inspired by Nom Nom Paleo
1/2 lbs ground pork/sausage/beef/turkey (I used pork)
Jar of pasta sauce or a can of pureed tomatoes (I used 1/2 a jar of homemade tomato soup)
Chopped veggies such as
-onion
-garlic
-zucchini
-finely diced carrot
-bell peppers
-mushrooms
sprinkle of crushed red peppers
Eggs in some form
I browned my meat in a pan over medium heat. I then "bloomed" some crushed red pepper in the rendered pork fat. Add your diced veggies and cook for a few minutes until things become a little soft (not cooked to death or mushy, think AL DENTE). Pour your tomato product of choice over veggie and meat mixture. Simmer for 10-20 minutes and enjoy!
I don't cook a lot of Italian food, it doesn't really appeal to me because all I can think of is spaghetti and meatballs. I've been trying to broaden my horizens and get over my carbohydrate fears. It's the 90's version of fat, don't eat it or you will get fat. Stay away from butter and eat only processed non-fat food to stay slim. What a crock of horse poo. Healthy fats in moderation are part of a balanced diet. Notice the key word "balanced". You can still eat butter. Just don't eat an entire stick of it as a snack (even if it is low carb) You need fat in your diet to feed your brain. The same goes with carbs, healthy whole grains in moderation are part of a balanced diet (it's what I keep telling myself).
When I was home last fall I was feeling inspired by Paleo recipes when my bestie Sarah showed me the Paleo cook book Nom Nom Paleo. It's a beautiful cookbook. There are pictures of nearly all the recipes and some funny comic strips related to Paleo eating. I hate cookbooks that are all words and no pictures. The pictures are usually what inspire me to make the recipe. One of Sarah's favorite recipes is Eggs in Purgatory. It's one of the main reasons I bought the book. I have made it multiple times and Nate even eats it too (SCORE!)
It's jam packed with veggies and flavor. It's is basically a meaty Italian tomato based sauce that you crack some eggs into at the end, stick in the oven till the whites are cooked and then chow time! I like to cook just enough so that my egg yolks are still goopy. You can dunk slices of hearty bread in it, mix with pasta, serve over zoodles or my favorite is to eat it with parmesan grits. It's a savory breakfast or hearty lunch/brunch/dinner. You can eat it anytime.
Nate and I are preparing to leave in a few days for the City of Brotherly Love (where our love first blossomed) and I am trying to not buy any groceries and eat whatever I can make with random stuff in the fridge. My freezer is a little stuffed as well as my pantry, so I have been motivated to eat through some of our staples to save money for future cheese steaks, korean fried chicken and beer. That's when I realized I could make some of this incredible meat sauce based on what I found kicking around. This is a loose recipe where you can add or omit any of the items to your liking. I did a bit of a deconstructed version. I made soft boiled eggs separately and used up some leftover multi grain oatmeal from last week as my hearty base. I did all of this while rocking out to ABBA, a favorite group that Sarah and I also enjoy.
Eggs in Purgatory Inspired by Nom Nom Paleo
1/2 lbs ground pork/sausage/beef/turkey (I used pork)
Jar of pasta sauce or a can of pureed tomatoes (I used 1/2 a jar of homemade tomato soup)
Chopped veggies such as
-onion
-garlic
-zucchini
-finely diced carrot
-bell peppers
-mushrooms
sprinkle of crushed red peppers
Eggs in some form
I browned my meat in a pan over medium heat. I then "bloomed" some crushed red pepper in the rendered pork fat. Add your diced veggies and cook for a few minutes until things become a little soft (not cooked to death or mushy, think AL DENTE). Pour your tomato product of choice over veggie and meat mixture. Simmer for 10-20 minutes and enjoy!
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