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Archive for the ‘turkey bacon’ Category

Delicate and delicious. A light summery pasta.

Asparagus carbonara (from Chaos in the Kitchen, made nondairy by me)

1 pound asparagus spears

1 pound spaghetti noodles (I used whole grain)

2 tablespoons olive oil

2 ounces turkey bacon, chopped

4 cloves garlic, minced

2 eggs

1 cup grated soy parmesan

1/2 cup pasta water

fresh ground pepper

Chop asparagus spears into 1″ pieces. Steam or boil for about 5 minutes or until tender.

Bring a large pot of water to a boil and add several tablespoons of salt. Add the noodles and cook til al dente while preparing sauce. Do not allow noodles to cool since their heat is needed to cook the egg sauce.

While noodles are cooking, heat oil and saute bacon pieces until crisp. Add drained asparagus spears and garlic and cook until soft, while noodles finish.

Whisk together the eggs, cheese, and 1/4 cup water from your pasta pot while stirring constantly to temper (warm up) the eggs without cooking them.

Add hot noodles to hot skillet and coat in bacon fat. Stirring quickly to coat, add egg mixture to hot noodles. The eggs and cheese will thin and create a velvety sauce that coats the noodles. Stir in more pasta wataer if you want it saucier. Add fresh ground black pepper to taste and serve fresh and hot. Makes 4 – 6 servings.

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These were a great accompaniment to Sunday football. With a few nondairy adaptations, and a little non-cured, no nitrated turkey bacon, these were healthy, too.

Homemade potato skins (from Babble blog)

4 russet potatoes, thoroughly scrubbed

canola oil

1 cup soy cheddar cheese, shredded

2 – 3 strips turkey bacon

3 tablespoons minced parsley

3 tablespoons scallions, shallots, or red onion

2 teaspoons salt

1 tablespoon soy sour cream

Preheat oven to 400 degrees F. Scrub and dry your potatoes. Pierce each potato a few times with a fork. Brush oil all over the potatoes, place on a sturdy stainless steel baking sheet. Bake potatoes for an hour, until the skin has wrinkled and the potatoes are soft to the touch. Remove from baking sheet and set aside to cool until they can be handled.

Cut the potatoes in half, and scoop out the potato flesh, leaving a 1/4″ of potato flesh all around. Reserve the extra flesh for mashed potatoes, or another potato dish.

Turn the oven to 450 degrees and brush both sides of the potatoes liberally with canola oil, and sprinkle them with salt. Lay the potatoes flesh-side up on the baking sheet, and bake for 10 minutes. Flip the potatoes with tongs, and bake for another 10 minutes.

Meanwhile, fry up your bacon (I microwaved mine) so that it is nice and crisp. When cool enough to handle, crumble it.

Remove the potato skins from the oven, turn flesh side up, and sprinkle each potato evenly with the cheese and bacon bits. Place the skins back into the oven and cook for 2 – 3 minutes, until the cheese is melted and bubbly. Sprinkle each skin with the scallions, a twist of fresh pepper, and a dollop of sour cream. Serve immediately.

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As soon as I saw this recipe, I fell in love with it. An old family favorite that still tastes totally current today. Very easy to make, and it’s great for breakfast, brunch, lunch, or even a light dinner. Snack anyone?

Muffin melts (nondairy adaptations by me)(What you see here is already cut in half from the original)

6 whole hard-boiled eggs, peeled and chopped

1 cup grated soy cheddar cheese

1/2 cup mayonnaise

6 slices turkey bacon, fried and crumbled

1/2 heaping tablespoon Dijon mustard

1/4 teaspoon garlic powder

1 dash Worcestershire sauce

3 whole English muffins, split (I used whole-wheat)

Combine eggs with all other ingredients. Fold together gently. This can be made the night before, covered and stored in the fridge.

Spread on the English muffin halves, then broil for 3-5 minutes or until hot and bubbly (don’t set them too close to the heating element). Serve immediately. This makes 3 servings. Easy recipe to double or triple.

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The dog days of August call for quick recipes that are cool and delightful. This one fit the bill. I cheated, in that I did not grill my own corn – I bought frozen roasted corn and thawed it instead. I also subbed turkey bacon for pork bacon. I tapered down the green onions to my own liking; the original calls for 1/3 cup chopped.

Arugula corn salad with turkey bacon

1 large bag roasted corn, thawed

2 cups chopped arugula

4 strips turkey bacon, cooked crisp and chopped

1 tablespoon chopped green onions

2 tablespoons olive oil

2 tablespoons white wine vinegar

1/4 teaspoon ground cumin

salt and freshly ground pepper to taste

In a medium sized bowl, mix together the corn, chopped arugula, bacon, and green onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin. Mix dressing into salad just before serving. Serves 4.

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It looked like a good idea to me – sure nuff! I subbed soy mozzarella for the real thing.

Club pizza

1 whole wheat pizza crust

3 strips turkey bacon

1 large cooked turkey sausage, crumbled

3 tablespoons olive oil

1 onion, sliced into thin rings

1 cup shredded soy mozzarella cheese

2 cups chopped lettuce

1 heaping tablespoon fat free mayo

lots of grape tomatoes, halved

1 avocado, peeled, pitted, cut into slices

Preheat oven to 450 degrees F.

Microwave the bacon til browned, then cut into little bits; set aside.

Saute onion in 1 tablespoon olive oil til nicely browned.

Brush the other 2 tablespoons olive oil over pizza crust. Sprinkle the sausage, bacon, onions, and cheese onto the crust. Bake on pan for about 8-10 minutes.

While pizza is baking, toss lettuce in a large bowl with the mayo. When the pizza comes out of the oven, spread the lettuce/mayo mixture evenly over the top. Lay the avocado slices and tomatoes decoratively on top. Makes 6-8 servings.

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Comfort food, Umbrian-style. A perfect cold-weather dinner with your favorite bread.

Umbrian lentil stew with fried eggs (adapted slightly by me, from Food&Wine)

2 tablespoons extra virgin olive oil, plus more for frying

2 ounces turkey bacon, finely chopped

1 small carrot, coarsely chopped

1 small celery rib, coarsely chopped

1/2 small onion, finely diced

1 large garlic clove, minced

1 1/2 teaspoons tomato paste

1/2 pound green lentils (1 1/4 cups)

1 quart chicken broth

salt and freshly ground pepper

4 large eggs

12 arugula leaves

grated soy parmesan and balsamic vinegar, for serving

In a saucepan, heat 1 tablespoon of oil; add the turkey bacon and cook until crispy.

In a food processor, finely chop the carrot and celery. Add the vegetables to the saucepan along with the onion and garlic and cook, stirring, until the vegetables are softened, 7 minutes. Add the tomato paste and stir over moderately high heat until shiny, 1 minute. Add the lentils and 2 1/2 cups of the broth and bring to a boil. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, 25 minutes. Add 1 more cup of broth and continue simmering until absorbed, 10 minutes. Add the remaining 1/2 cup of broth and simmer until the lentils are tender and suspended in a creamy sauce, 10 minutes longer. Season with salt and pepper.

In a large nonstick skillet, heat a thin film of olive oil. Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden, the whites are just set and the yolks are still runny. Spoon the lentils into shallow bowls and top with the eggs and arugula. Add the soy cheese over the eggs and drizzle with balsamic vinegar. Serve immediately. Makes 4 servings.

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I decided to try this recipe from Closet Cooking blog. I tweaked it a little to make it nondairy, and I also used turkey bacon in place of pork. Another winning recipe, and a keeper.

Butternut squash carbonara

1/2 pound multi-grain pasta (I used shells)

6 slices turkey bacon, cut into 1″ slices

2 cups squash, cut into small pieces

1 clove garlic, chopped

1 tablespoon sage, chopped

pepper to taste

2 egg yolks

2 tablespoons nondairy creamer

1/4 cup soy parmesan

Start cooking the pasta.

Fry the bacon in a pan til nicely browned. Add the squash, garlic, sage, and pepper and toss to coat.

Mix the egg yolk, creamer, and soy parmesan in a bowl.

Drain the cooked pasta, reserving some of the water (about 1 cup). Add the pasta to the pan and toss. Remove the pan from the heat and wait for the sizzling to stop.

Add the egg mixture and toss to coat. Add a bit of the pasta water and toss to mix and coat. Makes 2 – 4 servings.

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