Posts Tagged ‘bacon’

Here’s a delicious way to use kale! I read this recipe on a blog and knew I’d be making it soon! It did not disappoint.


Kale and Smoky Bacon Quiche


A bunch of green Kale, roughly chopped

Several rashers of good quality, thinly sliced smoked bacon (I used bacon from Rose Creek Farms)

1 medium white onion, diced

1 tbs olive oil

3/4 cup of  Parmesan, grated

5 large eggs

3/4 cup of whole milk

1/2 cup of whipping cream

1 tsp of sea salt

1/2 tsp of freshly ground black pepper

1 sheet of pie dough


Preheat the oven to 450 degrees.

Prepare the pie dough. I enjoy making a homemade one, but there are some delicious refrigerated ones in the grocery story.


homemade pie dough!

I did not follow the original instructions to butter the pie tin and coat the inside of the pie shell with olive oil. I chose to forego those calories!

Fry bacon pieces until crisp. I removed bacon to drain and then used the bacon grease (rather than olive oil) to sauté the chopped onion. I used a red onion I had on hand and supplemented with some of the frozen green onions I had put up in the freezer.


Frozen green onions come in handy!

Prep the kale while the onions are cooking. This means wash, de-stem and roughly chop.


KALE: prepped and ready to go!

Once the onions were tender, I added the chopped kale to the skillet and cooked for about 3 minutes or until it had wilted slightly. Remove from heat and set aside.


Kale joins the onions.

Next, sprinkle the bacon across bottom of unbaked pie shell and then spread the sautéed kale.

Now it’s time for the egg mixture. I used eggs from Rose Creek Farms.


Look at those rich yolks!

Beat the eggs and mix in the milk, cream (I used Half & Half) Parmesan, salt and pepper. Blend well and pour into pie shell.


Egg rich mixture covers kale.

Bake for 15 minutes in the preheated oven at 450 degrees. Lower the oven temperature to 350 degrees and bake for another 10-15 minutes or until the center of the quiche is almost firm.


This quiche baked up beautifully!

Remove the quiche from the oven and let it stand for about 10 minutes before serving.


Creamy cheese, smoky bacon and kale!


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A new item in our boxes this morning!


Bok choy!

Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy’s popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.

Years ago I had a wok when we were on a Chinese food kick. We even made our own egg rolls, but it’s been a long time since I’ve cooked with bok choy. I scanned several recipes, looking for a quick recipe which would let this veggie shine, and I found this one. I’ve tweaked it to make the spices fit the 8 oz. bag in my CSA box.


1 slice bacon, chopped

olive oil

1/4 cup chopped red onion

1 small clove garlic, minced

scant 1/4 tsp. red pepper flakes

8 oz bag bok choy

salt to taste


Wash and prep bok choy. I filled a bowl with water, swished around to dislodge any dirt, and then broke the stems off. Wash carefully to remove trapped dirt.


Wash carefully to remove trapped dirt.

Recipe reviewers said to cook the stems separate from the leaves as they take longer, so I did that. I cut the leaves away and stacked them to slice. I made a separate pile of the stems.


stems and leaves

I chopped the stems into fairly large pieces. I rolled the stack of leaves and cut ribbons.



I chopped the onion and minced the garlic while the bacon fried until crisp. Remove bacon pieces to drain, saving bacon grease. The recipe says to remove most of the bacon grease and add olive oil. I chose to use just smoky bacon grease for more flavor.

To the hot bacon grease, add red pepper flakes, onion, and salt and cook until onion begins to tender.


Sauté red onion and red pepper flakes.

Add minced garlic, stirring to keep garlic from burning. Now add the bok choy stems, stir, cover and cook for two minutes over medium heat. Next, add the sliced leaves, cover and cook for 2 more minutes.


Add leaves after cooking stems for 2 minutes.

Remove lid and check for tenderness in the stems. You want them to retain some of their crispness. At this point, I added the chopped bacon and cooked for 2 more minutes with the lid off. At the end of that time, the bok choy was tender crisp!


Bacon-y Bok Choy!

Some reviewers said the red pepper flakes made the dish too spicy. I didn’t find that to be the case, but adjust to suit your taste.

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Skillet “Fried” Cabbage


What a beauty!

I pulled a beautiful head of cabbage out of Saturday’s CSA box and instantly thought of “fried” cabbage – fried cabbage like I used to get when I lived in Texas. Fried cabbage that’s not really fried and is still vibrant in color and crisp in texture due to a quick blanching. Fried cabbage that is full of crunchy, salty pieces of bacon and tender pieces of tomato. Fried cabbage like only Luby’s can make.

Many people don’t like “cafeteria- style” dining, but as a child growing up in South Texas, I LOVED eating at Luby’s! So many selections! Such colors! And look at all those desserts! I must admit, that as a child, I did not choose the fried cabbage, but once my adult taste buds kicked in, that dish always claimed a spot on my tray.

I had tried to re-create the dish several times without success. The cabbage was always overcooked – a soggy mess! So, you can imagine how delighted I was when I found the recipe in a cookbook put out by Luby’s. How nice of the restaurant to share their recipes, so those of us far away from Texas can still enjoy the specials dishes of our childhood!


Try this! It’s delicious!

1/2 cup chopped raw bacon
2-1/2 pounds fresh cabbage, diced about 1 inch.
1/4 cup butter or margarine
1 1/4 cup diced tomatoes (fresh or canned)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper


In a large skillet over medium high heat, cook bacon until slightly browned and crisp.


Crisp bacon pieces. Save the grease!

Remove bacon from skillet and place on a paper towel to drain. Reserve  drippings.

Prep the cabbage: remove the dark outer leaves and core. Roughly chop into small pieces.


Core and chop cabbage.

In a large pot of boiling water, blanch green cabbage about 3 minutes until  slightly cooked and tender.


Blanch for 3 minutes.

Remove from boiling water and drain in a colander.

Return skillet to medium high heat with bacon drippings. Add butter and 1  cup of tomatoes.


Tomatoes join the hot butter and bacon grease.

Cook about 2 minutes, then add salt, black pepper and  blanched cabbage.


Blanched cabbage goes in!

Continue to heat cabbage, stirring often, until it is hot  and tender, just a few minutes. You want the cabbage to stay crisp-tender.

Remove and place in a serving bowl. Garnish with cooked bacon and remaining tomatoes.


Colorful and crispy!

COLD OVEN BACON: I love to have cooked bacon in my freezer. Just a zap in the microwave and breakfast is on the table! For this skillet fried cabbage, I used Rosecreek Village Farms smoked pork jowl, and since I only needed ½ cup of diced raw bacon, I had quite a bit of meat left over. I cooked it up as I usually do and want to share this technique with you.


Rosecreek Village Farms Smoked Jowl!

Line a cookie sheet with foil (for easy clean-up) and lay out bacon pieces.


Foil lined for easy clean-up!

Place in a COLD oven. Close door, set temp to 400 degrees and timer for 11 minutes and walk away.


COLD oven set at 400 degrees.

Check for desired crispness at the end of baking time. I like to leave a little under-done for reheating purposes.


After 11 minutes!

And don’t throw out that fat! Save it for seasoning green beans, etc.


Save bacon grease for seasoning!

I freeze the cooked bacon in zip-lok bags and take out what I need for breakfast. Just a minute in the microwave on HIGH produces hot, crispy bacon!

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When I heard what would be in our boxes this week, I was a little stumped about what recipe to post. I made the same Shrimp and Collards again, but I can’t post the same recipe week to week. I had considered making Julia Child’s carrots braised in butter, which sounds really good – but honestly, the kids enjoy eating the carrots raw too much I hated to take them away from them.

And maybe that’s an important part of eating from a CSA? Not every dish needs to be complicated and new. It’s good to just incorporate the foods into the meals you’re already eating.

I also couldn’t help but think of how families would have handled slim produce in past centuries. I’m sure their dependence on weather and the crops increased increased their gratitude for collards and carrots. My kids and I are thinking about that as we enjoy our simple and nutritious lunch today, and we’re giving thanks for carrots, collards, and the farmers who grew them for us.

BCT and Carrots

 Bacon, Collards, and Tomato Sandwiches 

(with raw carrots on the side)

  •  two slices of french bread
  • 2 slices of bacon
  • 2-3 slices of tomato
  • 3-4 collard leaves with stems removed
  • mayo

Make this classic sandwich, but substitute collard greens for the lettuce. Collard greens are rich in Vitamins A and C, so they’ll make your yummy sandwich even better!

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Red Russian Kale and Bacon Salad

Here’s a quick Red Russian Kale recipe that goes nicely with your CSA bacon or jowls. The trick is not to overcook the kale, just soften it a little. We cooked the jowls first and set them aside, then quickly cooked the kale and tossed it all together. Enjoy!


  • 1/2 onion chopped
  • 1 bunch red russian kale, stems removed
  • 6 slices of bacon or jowls cooked
  • 2 TBSPs oil
  • 1/2 cup water
  • lemon juice
  • salt and pepper

1. Tear the kale up into small pieces. Put onion, kale, and oil in pot with 1/2 cup water. Cover and cook on low for 8-10 minutes, stirring occassionally. You want the kale to be softened, but not cooked.

2. Drain kale, then add to a bowl. Crumble bacon, sprinkle with salt and pepper to taste, and drizzle lemon juice. Toss and serve.

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Kohlrabi with Bacon

Adapted from a recipe courtesy of Criss Roberts from the cookbook “Edible”

makes 4 servings

  • 2 Tbsp unsalted butter
  • 1 Tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 4 kohlrabi bulbs (about 2.5 lbs), outer rind removed, cut into 1/2 in. cubes
  • 2 cloves garlic, very finely chopped
  • 1/2 cup chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 slices pork bacon, cooked and crumbled (optional)
  • 1/4 cup sour cream
In a large saute pan, heat the butter and oil over medium heat. Add the onion and cook, stirring occasionally, for about 2 minutes. Stir in the kohlrabi and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic and cook for 1minute. Add the chicken broth, salt, and pepper. Increase the heat to medium high and cook, stirring occasionally, until the kohlrabi is tender an the broth has been absorbed, 3 to 4 minutes.

Stir in the bacon, if using. Taste and adjust seasonings as needed. Serve hot, with sour cream on the side.

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