Asparagus, mushroom and pancetta frittata

Dan and I had some spare time before meeting some friends for dinner so we decided to wander into Star Provisions. http://www.starprovisions.com/  This place is like a foodie's dream. Look at this ridiculous asparagus we got! 

We usually just roast it and eat it plain, but I wanted to play around with it a little bit. Hmm...frittata! A frittata is an egg dish, similar to an omelet, but it is left round and finished in the oven.  None of that silly "folding over" nonsense. I decided to pair it with a little pancetta. Pancetta is like Italy's answer to bacon. It's cured with salt and spices, totally wonderful. Think bacon minus the smoky flavor. You can buy it in most markets now, in the specialty meat section. Some markets slice it in a thick slab, like the pancetta I bought from Whole Foods. You can also buy it presliced in packages. If you have problems finding it, feel free to substitute bacon. It will be just as good.

Asparagus, mushroom and pancetta frittata

6 whole eggs

6 egg whites

1 teaspoon heavy cream or half and half

4 oz pancetta or bacon

1 lb. asparagus

1 cup sliced mushrooms (I used cremini) 

2 small yellow onions, or one medium onion, chopped

2 garlic cloves, finely chopped

Salt and pepper

Cooking oil (I used coconut. Olive oil would work well too)

Optional-parmesan reggiano for topping

Serves 4

Preheat the oven to 375 degrees. Hold the asparagus in the middle of the stalk. Grab the end and snap off 

the tough, fibrous end. This is your guide of where to cut for the rest--line them up evenly and cut off the end on all of the stalks. Discard the chopped off portion. 

Drizzle the asparagus in your oil of choice, salt and pepper. Place in the oven and cook until tender, but still crisp. You want the stalk to still be able to stand up when you hold them out horizontally. For my thick stalks, this took 15 minutes.  Once roasted, set aside to cool. Change the oven temperature to broil.

Roasted asparagus

Preheat a large skillet on medium with one tablespoon cooking oil. Chop the onion and garlic, add to the pan with salt and pepper. Sauté until the onions are translucent. This is called "sweating" the onion. Very appetizing name, right? While the onion and garlic are sweating, chop your pancetta into bite sized pieces and set aside.

Once the onion is cooked, remove from the pan and set aside. Cook the pancetta in the same pan on medium heat until the fat has rendered off and it has turned into brown "flavor nuggets." AKA cook until it is crisped up...you know, like bacon. Remove from pan with a slotted spoon and place on paper towel to drain. Reserve the fat in the pan!  You will have some caramelized spots on your pan, do not remove them! This is a big ticket flavor item! :) 

Place your chopped mushrooms into the pan with the pancetta fat. Season with salt and pepper. 

While the mushrooms are cooking, chop your asparagus into bite sized pieces. Prep the egg mixture by cracking 6 whole eggs and 6 egg whites, and the heavy cream or half and half into a bowl.  You can save the yolks for a custard! If you'd like, you can use all whole eggs. It will taste even better. Season the eggs with salt and pepper and whisk together to combine. I used 1 teaspoon of salt and 1/2 teaspoon of pepper for the egg mixture. (I would normally use more, but the pancetta is salty as well.)

Once the mushrooms are soft and cooked down, add all the vegetables and the pancetta to the egg mixture. Stir to combine. Preheat a nonstick, oven safe pan over medium high heat. Add the egg/veggie mixture to the pan and stir with a rubber spatula for 4-5 minutes until the mixture has set on the bottom and begins to set on top. Place in the oven under the broiler for an additional 3-5 minutes, until the top has completely set. 

Once set, remove from the oven and run your spatula around the sides just in case it is sticking anywhere. Place a large plate or platter on top of the pan, and quickly flip it to transfer it onto your platter. Be careful!

Let cool for about 5 minutes and then slice into wedges for serving. Sprinkle with parmesan reggiano or parsley for garnish. 

I hope I have peaked your interest in yet another delicious pork product. Enjoy! 

Paleo "spaghetti" with meat sauce

Hi friends! Happy Spring!

I have been the worst blogger ever. Between 180 clinical hours, classes, my TA position and life in general, the time has flown by. It's finals week and my brain needed a break from all that!

In honor of my Crossfit friends (and Paleo eaters), I decided to include my recipe for Paleo "spaghetti."  The Paleo Diet is a way of life that incorporates fruits, veggies, meat, seeds/nuts, but no grain or dairy. Regardless of your food beliefs, this is a healthy way to fulfill that carb craving without going overboard on the calories. You get the lovely "spaghetti and meatballs" satisfaction that we all love, plus lean protein and vegetables. Winner!!

George, the most buff cur on the planet

Appolonia, the most spoiled cur on the planet

Raw spaghetti squash

I'm sure you have seen this curious little yellow squash in the produce department and wondered, "what am I supposed to do with that?!"  The really cool thing about it is once it is cooked, it flakes off into little strands that resemble spaghetti noodles. As a bonus, it's really easy to work with! The flavor is mild and a little sweet. It pretty much takes on the flavor of whatever sauce you decide to pair with it, so feel free to experiment with sauces. Or check this one out: http://bearhairineclair.blogspot.com/2010/11/first-recipe-oh-my.html

I had leftover sauce that I had frozen from a month ago, so I pulled that out and defrosted it. Feel free to buy a good jar of canned sauce if you'd like as well.  You won't believe how easy this recipe is.

Paleo "spaghetti" with meat sauce

One medium to large spaghetti squash

One lb ground meat of your choice (chicken, bison, beef, pork)

Red sauce-atleast 2 cups (depends on how saucy you like your dish!)

Olive oil, salt, and pepper

Basil or parsley for garnish

Serves 4

Preheat the oven to 375 degrees.  Cut your squash in half and remove the seeds with a spoon. Drizzle it with a healthy drink of olive oil, salt and pepper. Rub the olive oil, salt and pepper into the squash. Place cut side down on a sheet pan and roast at 375 degrees for 30-45 minutes, depending on how big your squash is. Check it around every 20 minutes for doneness. The cut side should be slightly caramelized and the flesh should be easily pierced with a fork in all areas. Let cool.

While your squash is cooling, season your ground meat with salt and pepper. Brown the ground meat in a large skillet and drain off the fat. Or, if you are going paleo, leave the fat! (All the tastier it will be!) Once the meat is browned, add about 1/2 cup of your sauce (just enough to keep it moist.)

Once your squash has cooled enough to be handled, grab a large spoon and start scooping out the flesh. 

See the cute little "noodles?"

Add the squash to the meat/sauce mixture. Add more sauce and stir in the squash until you have the desired sauce/squash ratio. It took my recipe about a pint of sauce. Reheat now, or when you are ready to serve. 

Top with chopped parsley or basil for extra flavor.

I hope this becomes a staple in your paleo pantry! You won't even miss the noodles. Enjoy!