Broccoli and pancetta frittata: the easiest and best breakfast

Frittatas are so easy and so good. Recently I discovered that you can cook them in one pan too, which is a game changer over here (I’m all about less cleanup). I use a seasoned cast iron skillet similar to this one for this recipe. I used broccoli, pancetta and goat cheese for this because that’s what I had on hand. You can use any veggie and meat combo, though (bacon and potatoes? Ham and bell peppers? The options are endless). This will make four to five small servings or two to three larger breakfasts.

Ingredients:

  • 5 eggs
  • One onion, chopped
  • About a cup of broccoli florets, chopped
  • One 4 oz package of diced pancetta
  • Three tablespoons of grass fed butter
  • Salt and pepper, to taste
  • Two cloves of garlic or a half teaspoon of garlic powder (optional)
  • About 1/4-1/2 cup goat cheese crumbles (optional)

Melt the butter in the pan, then sauté the onion until it is soft. Add the pancetta, then the broccoli, and cook about three minutes, stirring frequently. Add the garlic, if you are using it, and let it cook for about a minute. Whisk the eggs with the salt and pepper, and pour the mixture over the veggies in the pan. Allow the pan to sit on medium heat for about 90 seconds, then add the cheese evenly on top. Place the whole pan in the oven (preheated to 350) for ten minutes. Allow to cool for about five minutes before serving.

Gluten free cranberry dark chocolate oatmeal cookies

So I definitely missed National Cookie Day last week. For a food blogger, this is kind of a crime. But never fear, I am making it up to you! We baked these a few days ago and are still enjoying them.

  • Six tablespoons butter (unsalted)
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1/2 cup gluten free flour (I used this kind)
  • 2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1.5 cups gluten free rolled oats
  • 1/2 (or more) cup dark chocolate chunks
  • 1/2 cup dried cranberries

Preheat your oven to 350. Cream together the two sugars, the butter and the egg. Sift the dry ingredients in one by one, mixing as you go. Fold in the oats, cranberries, and chocolate. Take large rounded tablespoons of dough and roll into balls. Place them on the prepared cookie sheet (I use parchment paper but no stick coconut oil spray will do, too).

Bake for 8-10 minutes, until the tops start to turn golden. They will still be a little raw when you take them out, but leave them to finish cooking on the hot cookie sheet for ten minutes or so.

Watermelon radish salad with golden beets and creamy lemon vinaigrette

This is only the second time I’ve had watermelon radishes, and I don’t know why I don’t keep them in stock! I ran across this one at Whole Foods along with the golden beet (which I had not only never tried but never heard of). When I sliced these two veggies open and tasted them I knew they would go together well. The beet, which looks a little bit like a sweet potato when you peel it, still has the earthy beet flavor but is less severe. It’s still sweet, though, and reminiscent of carrots and parsnips. The radish is sweeter than your usual radish, though still sharp. Both have a satisfying crunch and are really set off when paired with some greens and this creamy sweet lemon dressing.

For the salad (for two):

  • About two cups finely chopped kale (or greens of your choice)
  • 1/2 a watermelon radish, sliced into circles and the. Int’l halves (they are large, so save the other half for another recipe or just to snack on)
  • 1/2 a golden beet, chopped (same as above, they’re pretty big so you may not want the whole thing unless you are serving a crowd)
  • A few thin slices of red onion

Toss all of the ingredients in a bowl, then coat with about 1/3 of the dressing below. Save the rest of the dressing in the refrigerator, it will keep at least two weeks.

For the vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons paleo Mayo (I use Sir Kensington’s)
  • 3 tablespoons (or a bit more, to taste) local, raw honey. I use this kind.
  • Crushed pepper, to taste

Mix all of the items in a 16 oz jar. It will be just about half full. Use an immersion blender (I have a neat little attachment just for this. This one is similar) to blend until creamy and a little frothy. If you don’t have an immersion blender, you could blend this in a regular blender or just shake vigorously with the jar lid on.

I also added a little bit of goat cheese crumbles to this, but that is optional!

Healthy chocolate protein shakes

This one is a kid favorite. And a hot tip, the leftovers can be combined with some baileys for Mom for after they go to bed.

Recipe:

Two tablespoons good cocoa powder, a half scoop of grassfed whey, about three cups ice, one cup coconut milk (the kind in a carton, not the can), a good squeeze of raw local honey (to taste). Blend! You may need a bit more milk. These makes three 8 oz servings or four 6 oz servings, with a little extra depending on how powerful your blender is. I also let them add a couple of marshmallows on top.

The absolute best Saturday night meal: Salmon tostadas

This meal has been a favorite in our family for years. You can use whatever fish you like or have on hand to sub for the salmon, and if you want to make it paleo just omit the beans and cheese and have it in a lettuce or cabbage cub. The sauce makes it feel a little fancy, but make no mistake —this is a quick and easy dish that feels festive (something we all need while staying at home more during this pandemic). This probably goes without saying, but these tostadas pair well with margaritas.

Recipe (makes six to eight tostadas):

  • Six to eight tostada shells (if you are grain free, try these instead)
  • One can of organic refried beans
  • Four 4oz salmon filets (or fish of your choice)
  • 1/4 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp chili powder
  • 1/2 cup of your cheese preference, to taste (my favorite on this is crumbled goat cheese)
  • About 3/4 cup chopped red onion
  • Cilantro, chopped, to taste

For the sauce:

  • Two tablespoons of a good, paleo mayonnaise.
  • One to two tablespoons of the sauce from a can of chipotles in adobo (save the peppers for another recipe!)
  • Two tablespoons lime juice
  • One tablespoon white wine vinegar.

Spread the fish out on a tray and sprinkle each evenly with the spices and salt. We cooked ours on the Blackstone Griddle for about ten minutes in butter (we love this kind), flipping once, but if you don’t have a grill or griddle these can be cooked for about 15 minutes at 400 degrees in a standard oven. Heat up the refried beans in a small pan with about three tablespoons of water. Place tostadas on a baking sheet and spread each evenly with the beans. Shred the fillets and place liberal amounts of it on top of the refried beans. Top with cheese (optional), onions and cilantro. Place the pan in the oven, set to broil, for about three minutes or until the cheese is melted.

In a small bowl, mix the mayo, chipotle sauce, lime juice and vinegar. Spoon the sauce on top of the tostadas to taste.

Cranberry Custard Pie

I have a little trick at the holidays. I am sensitive to gluten and dairy, which is easy to avoid on main dishes like turkey. But for dessert it’s a little more dicey, so I always bring one of my own. I’ve had this recipe rolling around in my head for awhile and finally decided to try it out. It’s gluten free and has all of the holiday flavors you want. I didn’t re-invent the wheel on the crust–I use this recipe. (Note this crust does have butter but can be subbed with a non-dairy dupe!)

For the custard:

  • 1 can of organic coconut milk, or for thicker custard, 2 cans refrigerated, just skimming off the cream.
  • 4 egg yolks (save the whites for a merengue or omelette later!)
  • 2 tablespoons gelatin (grass fed if you can find it!)
  • 2 tablespoons arrowroot flour
  • 1 teaspoon vanilla
  • 1/2 cup raw, local honey

For the cranberries:

  • 1 bag or about 3.5 cups fresh cranberries
  • 1 cup boiling water
  • 1/2 cup raw, local honey
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla

First, boil the cup of water in a small sauce pan. When it comes to a boil, drop in the cranberries. When they start to make that beautiful “pop” sound, add the honey, vanilla and spices.

Give it a stir and let it simmer on low for about ten minutes, or until it has the consistency of a slightly drippy cranberry sauce. Before it cools, strain the juice into a bowl, and let it sit.

Put the tablespoon of gelatin in a small bowl with about 3 tablespoons of water to let it bloom. In another sauce pan, add the coconut milk and egg yolks and begin to whisk over high heat. When a little bit of foam begins to form, add the honey and turn the heat to medium-low. You don’t want to bring this to an actual boil. Add the gelatin and arrowroot powder and whisk vigorously. When it seems just about to boil, turn off the heat.

You should have a bowl of strained cranberry sauce by now. Whisk it into the custard mix.

Let that mixture sit to cool while you prepare the pie crust, linked above. I like this crust, because unlike some other gluten free crusts it rolls and handles just like regular flour.

I separated my crust into two pie pans, but you could make one larger one. It sets up quicker if you make two smaller pies. Once you’ve lined your pans with the crust, pour the custard mix in. Place the pie(s) into the oven and bake at 350 for ten minutes. Let the pies cool for about 20 minutes, or until room temp.

Gently drop small spoonfulls of the cranberries onto the pie, so there will be cranberry in each bite.

Last but not least, roll out the last bit of dough and cut it into simple leaf shapes, dropping them onto the top of the pie in a circle. Bake at 400 degrees for 20 minutes. Allow to cool thoroughly, at least two hours before slicing.

Welcome to Modern Hippie Kitchen!

Welcome to my new blog! A little background: I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is gluten-free, and sometimes paleo. The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic. In this blog you’ll find original recipes, some demos of cooking recipes from other sources (which I’ll credit), videos of the kids trying to help me cook, and some photos and tips from our garden.