Learning To Eat My Greens

My mom and grandma used to always grow chard in the garden when I was a kid.  That stuff grows like a weed, so they were always feeding it to us.  My mom's favorite way to prepare it is to steam it in a skillet and add a little butter and salt and pepper.  That is probably my least favorite way to eat it.  So as an adult, I never bought chard because it was "slimy and gross."

Then my friend told me about this wonderful method of frying up a couple strips of bacon, then braising your chard (or other greens) in the bacon grease and topping it with the cooked bacon.

We all know that bacon makes everything better, so I knew I had to try it.

You know what else goes good with bacon?  Mushrooms!

I absolutely love eating chard this way, and actually look forward to getting it at the market!

Bacon and Mushroom Chard

4-6 slices of uncured bacon, diced
1 large bunch of chard, washed and chopped into bite size pieces
1lb mushrooms, washed and sliced


Cook bacon in a large deep skillet over medium heat.  You want to slowly cook the bacon to render out as much of the fast as possible.  Cook the bacon until it is crispy, but not burned.  Remove the bacon from the skillet and set aside (keep warm in the oven if possible).

Add the mushrooms to pan and cook them for about 5  minutes without stirring, so they get browned.  Stir the mushrooms and add the chard to the pan.  Let the chard sit on top of the mushrooms undisturbed for another 5 minutes.  Stir the chard and continue cooking until all the water has cooked out of the mushrooms and they are beginning to brown.  Remove from heat.  Add bacon and season to taste.  Serve hot.

***I think this would be really good served with a fried egg on top and a little bit of hot sauce***

Mac & Goat Cheese with Bacon

My #1 favorite food of all time is mac& cheese.  Like if I was choosing my last meal, it would be mac & cheese.  (Followed by risotto and cheesy garlic bread...notice the carb and cheese trend?) Nothing says comfort food to me like a bowl of creamy, cheesy goodness.  My grandma makes the most amazing homemade mac & cheese on the planet, and passed her recipe on to my mom, who in turned has passed it on to me.  When I was first living on my own, boxes of mac &cheese were a regular staple in my kitchen.  I would eat any kind of mac & cheese, from the generic box, the blue box, frozen tv dinners, homemade, all the way to fancy lobster macs.

A few years ago I heard about a trend of "item specific" restaurants that were opening.  Instead of a varied menu, they would focus the majority, if not all, of their menu to variations of one item.  A restaurant that specialized in cereal.  Another in Peanut Butter Sandwiches.  And another that was nothing but french fries with many different sauces for dipping.  And then I heard about S'Mac.  An entire restaurant that serves nothing but mac & cheese. That place sounded like Heaven.

Sadly, I have never been to NYC, and have never got to experience S'Mac.  When my sister went to NYC a couple years ago to visit her friends, I couldn't convince her to bring it back with her on the plane (not sure it would pass security either...).  

Is it bad that I want to go on food-centered vacations? 

When I had to start eating gluten-free, I was sad to no longer eat much of the foods I love, but relieved that, with a few modifications, I could still make homemade mac & cheese.  

In early 2011, a friend told me that a mac & cheese restaurant called Homeroom had just opened much closer to home.  It was only about in hour away in Oakland, CA.  Even better, they serve gluten-free versions of all their mac & cheese!  Dave and I went and I was hooked.  It's so adorable inside, decorated like an old school, complete with a card catalog file and a giant blackboard.  The menu is based around varieties of mac & cheese as well as a few of your childhood favorites like buttered peas, homemade Oreos, and homemade root beer.  We have been there several times and have always had amazing mac & cheese and great service every time we have visited.

Then, this year, I found out that I had to start eating dairy-free.  Don't get me wrong. I love feeling better, and sacrifices are really worth it, but I miss cheese.  And you can't have mac & cheese without the cheese.  Yes, yes, I know there are dairy-free, gluten-free mac & cheeses out there.  But have you tried them?  Most of them are SO GROSS.  Amy's makes one that's the best of any I have ever tried, but it's still nothing like the real stuff.  I could try to make my own, but I'm not super happy with the taste or texture of dairy free cheeses.

As I've been experimenting with my diet, I have found that I can tolerate goat milk and goat cheese pretty well.  Goat milk/cheese is one of those things you either love or hate, and luckily for me, I love it!  

We ended up going to Homeroom on our way home from Santa Cruz a few weeks ago, and I tested my stomach out to try their Mac the Goat mac & cheese.  It still has some cows dairy in it, but much less than a normal bowl of mac & cheese.  I opted for the gluten free noodles, no toasted breadcrumbs, and added some yummy bacon to the mix.  It was amazing.  And it didn't hurt my stomach at all, which made me very happy! 

Mac the Goat with added bacon.

Menu at Homeroom

Unfortunately, I do live an hour away from Homeroom, so I can't go there as often as I'd like (B,L,&D - 365), so I challenged myself to make my own version at home. 

I started out by chopping up some pastured bacon and frying it up until it was crispy. 

Mmmmm.....Bacon

Then I started out making a cheese sauce, just like my mom and grandma had taught me to make.  Melt butter in a saucepan (I used Earth Balance Coconut spread), whisk in flour and cook briefly (I used brown rice flour), add milk (goat milk) and cheese (goat cheese) and cook over low until thick and creamy.  

Then I cooked some gluten-free macaroni noodles and mixed it with the cheese sauce.

  

  

I topped it with the bacon and green onions and gave it a taste.  It was delicious!  It was very close to tasting like Homeroom, but saved me a long car ride! 

 

 

And then I decided to get fancy and sauteed some crimini mushrooms in the bacon fat and put them on top of the mac n cheese.  It was so heavenly and I'm pretty sure I saw Dave's eyes roll back in his head as he took his first bite. 

 

Mac & Goat Cheese with Bacon 

(inspired by Homeroom's Mac the Goat)

4 slices bacon, chopped

8 oz crimini mushrooms, slices

12 oz brown rice macaroni noodles

3 tbl Earth Balance Coconut spread

3 tbl brown rice flour

2 cups goat milk

6 oz soft goat cheese

4 green onions, sliced thinly

Fry bacon.  Drain on a paper towel.  Set aside. 

Saute mushrooms in bacon fat.  Drain on a paper towel and set aside.

Cook noodles according to package directions.  Drain and rinse.  Set aside. 

Melt Earth Balance Coconut Spread in a sauce pan over medium low heat.  When the spread is completely melted, sprinkle in rice flour and mix until its completely combined.  Cook for a couple minutes, stirring constantly.  Add milk and cheese.  Cook over medium low until cheese is melted and sauce is thickened, about 15 minutes.  Stir in noodles.  Spoon into serving bowls and top with bacon, mushrooms and green onions.  Serve immediately.  

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BLT tacos

What happens when you have an open package of bacon you need to use up and an open package of taco shells?

You make BLT tacos. 

I remember seeing an awesome recipe for BLT spring rolls a couple months ago, and I've been meaning to make them. 

But this night I was feeling extra lazy and spring rolls were way too much effort. 

(They really aren't that much effort, it was just a bad excuse to be lazy)

Tacos.  One of my favorite foods.  

They are quick and easy and faster than a 30 minute meal.

So what happens when you have an open package of bacon you need to use up and you want to have tacos for dinner?

You make BLT tacos. 

Dave asked me to marry him all over again when he ate these. 

BLT Tacos

Bacon

Chopped lettuce

Sliced tomatoes

Sliced avocado 

Taco Shells

Cook bacon to desired level of crispness.  Cut strips in half.  Place two halves in a taco shell.  Add a slice of avocado, top with lettuce and tomatoes.  

Enjoy! 

Shared on: Totally Tasty Tuesdays