Tag Archives: bacon

TNP, vol. II – Loaded Baked Punk-tato Soup

In my pantry today:

  • 2-3 c 2″ pumpkin cubes
  • 4 medium Russet potatoes
  • 4 cloves garlic, minced
  • 2 tbsp minced onion
  • 1 tbsp bacon grease
  • 3 slices thick-cut bacon
  • 2 tbsp nutritional yeast
  • 1-3 c chicken broth (depending on how “soupy” you want it)
  • 1 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1/4 tsp turmeric
  • dash asafoetida
  • 1/4 c shredded muenster cheese
pumptatoandbaconsoup

Is it cold where you live, and do you care about bacon?

Boil all of your pumpkin and potato (I leave potato skins on since there’s more nutrients in the skin than there is in the rest of the tater) in as much tandem as possible with cooking your bacon. When your bacon comes out of the oven, set the strips aside to cool on a paper towel and immediately spoon a tbsp of the pan drippings into the pot which where our finished product will ultimately live. In fact, the garlic and onions are already at the place!

Start with ML for 5m, then reduce to L after a minute or two. Stir in turmeric, pepper, salt and asafoetida Let it simmer another minute or five while you ready your handy food processor. The potatoes/pumpkin should both be from fork- to falling-apart tender, and should turn easily into a uniform mash; transfer from food processor to soup pot. Mix in nutritional yeast. Stir in broth until the soup is the consistency you like.

For serving: Crumble bacon on top of dish and sprinkle with muenster cheese. 5 spoons and a big thank you to pumpkins everywhere!

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Happy Salad (or, “Salad But With Bacon, Potatoes, a Jalapeno and Homemade Dressing.”)

In my pantry today:

  • 6 slices bacon
  • 3 small yellow potatoes
  • 1 c kale, chopped and stems removed
  • 2 c baby red lettuce, chopped
  • 1 tbsp leek, sliced
  • 6-8 cherry tomatoes
  • 1 small jalapeno
  • 3 cloves garlic
  • 4 tsp olive oil
  • 1/2 c red wine vinegar
  • 1.5 tsp Greek seasoning
  • 1/2 tsp hot red chili powder

Wow, was my mind all over a delicious map tonight. Start out by massaging 1/2 tsp olive oil into your kale and setting it back in the fridge. Wash, stab a little, wrap in paper towels and microwave potatoes for three minutes (ignore the beep of the microwave for a while). Halve that jalapeno you picked from the generous container plant outside, remove the seeds and inner fuzz. Set halve the seeds aside, then flatten and delicately julienne the remaining pepper flesh.

Take a breath, start a new paragraph. Keep truckin.

Smash and mince your garlic. Put it and the reserved jalapeno seeds in 1/4 c olive oil in a mini saucepan on the stove. Let that cook slowly on ML until the garlic juuuuuust begins showing golden edges. Set aside for a few minutes.

Pan fry your bacon to your preferred consistency (I like mine dead as dead can be). Slice potatoes into large pieces and place in a baking dish with 1 tbsp bacon drippings spread in its bottom. Drizzle a little more on top, then sprinkle some Greek seasoning and red hot chili powder on. Place in 350° oven for 10-20 m, then:

[innnnnnnnnnnnhaaaaaaaaaaaaale]

Mix lettuce and kale and place in the bottom of a salad bowl. Rim the greens with spicy bacon-roasted potatoes. Top with leeks, tomatoes and julienned jalapeno… oh, and big-ass chunks of bacon. Serve with the garlapeno vinaigrette you just created with the sauteed garlic/seeds, 1/3 c red wine vinegar and 1/2 tsp Greek seasoning. Be happy — very happy — tonight with a salad for dinner. 5 spoons!

 

 

Bacon Black Bean Blitzkrieg! (Now With Spoons!)

In my pantry today:

  • 1.5 c cooked black beans
  • 3 slices thick-cut bacon
  • 1/2 clove of garlic, skinned
  • 1/2 c water
  • 1 tbsp black pepper
  • 1 tsp salt (or more to taste)
  • 1 tsp asafoetida
  • 2 c cooked Basmati rice

First thing’s first: Cut your three slices of bacon in half and start them off in a cold pan warming to MH. While that’s happening, crush your garlic cloves into chunks, and when the bacon is sizzling and ready for its first fork-flip add the garlic to the pan. I recommend, from learning the hard way, not to scatter it all around the pan. Keep the garlic isolated for easy removal in a few minutes when it becomes golden brown and crispy around the edges. Set aside for later garnishing.

Once the bacon begins to brown, cut it (either in the pan or taken out for a quick second) into inch long pieces and let finish browning until you are satisfied with the color (everyone’s got a different bacon barometer here). I let it cook until about 70% crispy. Drain out 1/4 c of the grease and reserve for future cookings. Add the black beans and pepper and gently toss until everything becomes one. Add water, salt and asafoetida then cover upon slow boil and reduce heat to ML. Let cook until more paste-like than water, then serve over rice with a fried garlic garnish.

With this recipe I am going to begin rating the success and deliciousness of each recipe I post from here on out using spoons. I give this eatsperiment 4 of 5 spoons. Spoons, you see, in an homage to Christine Miserandino’s Spoon Theory. It has become so much more widely known than it was when I discovered it a few years ago. I was desperate to find a way to explain my invisible limitations to others, and this story gave me, and countless others of all chronic illnesses, that ability. Imagine me now endcapping this article with a Braveheart-style spoon-thrust into the air.

 

And also because spoons, y’know, are in your kitchen ‘n junk.