What Jessica Ate

Homemade Granola, recipe to be posted later…

Slow Cooker Carnitas Tacos

2 lbs seasoned carnitas

1 C. beef broth

Place ingredients in slow cooker on low for 8-9 hours. It’s done when the meat is tender enough to be pulled apart with two forks. Remove meat with slotted spoon and place on baking sheet into warm oven. Pour remaining liquid into deep skillet  over medium-high heat and let reduce until thickened. Place meat back into slow cooker and add liquid. Serve with your favorite taco toppings. Try cabbage! It might sound strange but it’s the perfect texture this dish was lacking and very flavorful.

Crustless Asparagus “Quiche” (I’m on an egg kick right now.)

4 large eggs

60 grams feta, chopped (about 1/3 cup)

1 heaping T. sour cream

1 T. heavy cream

1 shallot, minced

1 clove of garlic, minced

1/2 T. butter

asparagus

S & P to taste*

Preheat oven to 350. Put on a pot of water to boil.

1) Blanch asparagus by placing them in boiling water for 2 minutes. Remove to bowl of ice water, then drain.

2) Melt butter in small sauce pan or skillet, then add shallot and garlic. Cook until just softened. Set aside to cool.

3) Meantime, whisk together eggs, creams, feta, and salt/pepper. Mix in shallot and garlic.

4) Butter or spray your pan, then pour in egg mixture. Trim asparagus to fit dish, as needed, and arrange into a pattern by placing directly onto the eggs.

5) Place on baking sheet into preheated oven for 20-35 minutes, depending on dish size. It is done when sides are turning golden brown and top bounces back when lightly pressed.

Serves 2 but can VERY easily be doubled, tripled, etc. Also, the ratio of cream to eggs is adjustable to suit your taste. The one above yields a fluffy quiche and is my personal favorite.

*Remember that feta tends to be salty/acidic in flavor so use extra salt sparingly. I believe I only ended up using an additional 1/4 to 1/2 teaspoon.

Calories 317 Carb 10 Protein 18 Fiber 3

Let me be the first to say that this is not a photogenic meal. But flavor-wise, it’s now in my top five. This is a recipe entirely of my creation. I wanted to have a glaze on the vegetables and tofu without overdosing or sugar/honey, etc. The solution? Marsala cooking wine. Only 4 grams of sugar per 2 T. and the alcohol helps form a wonderfully light sauce.

1 block extra firm tofu, sliced 1/3 inch thick into several pieces and well drained of excess liquid

1 japanese eggplant, sliced into thick coins (I will use two next time.)

1 yellow squash, sliced into thick coins

2-3 baby bok choy, sliced thick

4 green onions, sliced

1 leek, whites only, sliced

2 inch piece of ginger minced

2 large garlic cloves, minced

For the sauce:

1 t. sesame oil

2 T. marsala

3 T. soy sauce

1 t. rice wine vinegar

1 t. chili paste

1 t. corn starch

Combine and set aside.

Preheat a heavy bottomed dutch oven or wok. Using 2-3 T. grapeseed oil, pan fry the tofu slices until very crispy and set on paper towels to drain.

In the same pan over medium-high heat, add leeks, green onion, garlic, ginger, and eggplant and cook until eggplant begins to soften and absorb oil. Then add in squash and bok choy. Next, pour the sauce over everything, making sure to stir from the bottom as it begins to thicken. Simmer until sauce has coated and softened vegetables and remove from heat. Serve over crispy tofu.

Pork Milanese

from here

This is a great use for the thin cuts of pork that always seem to be on sale. Serve over whole wheat pasta with your favorite marinara.

Bacon Leek Tart…or quiche…

adapted from Everyday Food

I have made this recipe more times than I can count. I can’t think of a meal it wouldn’t work for. It’s been my favorite breakfast this week as a crustless version. If you would like it to be more like a true tart, simply use a pie crust and follow the recipe from rachaelraymag.com

2 eggs

1/4 C. sour cream

1/2 C. heavy cream

1/2 C. whole milk

1 large or 2 small leeks, green parts removed, whites sliced thinly

3 slices bacon

fresh nutmeg

S & P

Preheat oven to 350

Cut bacon into small-ish pieces. Pan fry until just crisp and remove to paper towels. Discard all but 1 T. of grease and add leeks, cook until softened and starting to brown.

While the leeks are cooking, combine and whisk remaining ingredients (including cooked bacon) in medium sized bowl and butter a pie/tart dish. When leeks are ready, set aside to cool for 2-3 minutes, then add to other ingredients. Pour into prepared dish and place in the oven for about 35 minutes.Serves 4 as a main course.

Calories 254 Carbs 9 Protein 8 Fiber .8

Best Chocolate Chip Cookies Ever

according to Tyler…

I’ve been hunting for the perfect recipe for a while. I didn’t want them to be sickeningly sweet or like a mouth full of chocolate chips. I wanted each individual flavor to come through and I believe it worked. A few things I did: brown half of the butter and combine with other half and let cool. Use a full tablespoon of vanilla. It sounds like a lot, but the end result is wonderful. Use half as many chocolate chips as a recipe calls for. Use a 1/4 C. measure to form the cookies. It’s the perfect size for tall, moist cookies. So I’m not giving the actual recipe, this one’s too special now that Tyler said it’s the best *cookie* he has ever had. But please try some of the tips when making your favorite cookie recipe.

Mexican Chocolate Cake with Strawberry Glaze

cake recipe from here

I didn’t make the frosting but instead made a glaze with fresh strawberries, less than a 1/4 cup of sugar and small bit of vanilla and honey. Reduce down until it’s thick and pour over. Serves 10

Calories 232 Carbs 44 Protein 2.8 Fiber 2.1

I know, I know. After a hiatus from posting on here, I’m posting cake. Well sometimes you just gotta have chocolate. And if you gotta have chocolate, it may as well be chocolate cake.

Chicken Fajita Tacos with grilled peppers and onions

I had too crazy a work day to stop for lunch so I had a large dinner. You could most likely eat half of this and be satisfied.

• 2 whole wheat tortillas
• 1/4 C. cheddar cheese
• 1/2 hass avocado
• 6 oz chicken breast
• grilled peppers & onions

Calories 687 Carbs 57 Protein 55 Fiber 12

Haricot Vert & Chickpea Salad

from here

Another one of those thrown together meals. I have probably mentioned it before, but I love tastespotting.com. When I am low on groceries I go there, type in a certain ingredient that I do have and need to use, and bam!-there’s an awesome recipe I never would have thought up myself. This was so light and refreshing. Served over whole wheat linguine.

• 2 oz. whole wheat pasta
• 1 heaping cup salad

Calories 444 Carbs 71 Protein 20 Fiber 13