Homemaker Gone Natural

…live life naturally!


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Frittata: CHEESY Ham and Broccoli

Frittata Cheesy Ham and Broccoli

Frittata: CHEESY Ham & Broccoli

(what I used in parenthesis)

  • 6   eggs, beaten (farm fresh, free range)
  • 1 c   cheddar (raw)
  • dash   black pepper (organic)
  • dash   sea salt
  • 1 1/2 TBS   butter (grass fed, organic)
  • 1/3 c   ham pieces
  • 1 c   cooked broccoli pieces (organic, from frozen)

 

Turn oven on broil.  Combine eggs, cheese, pepper and salt with a fork.  Place oven safe skillet over medium heat and add butter, once butter starts to bubble, add broccoli and ham and saute for 2-3 min.  Add eggs, stir gently, continue cooking 5-6 min or until eggs are set up on bottom.  Place in oven and broil for another 5-6 min, until fully set and fluffy.

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Broccoli, Cheese and Ham Omelet

Ham, cheddar and broccoli omelet

 

Broccoli, Cheese and Ham Omelet

(what I use in parenthesis)

  • 2   eggs (free range, farm fresh)
  • pinch sea salt (here), dash black pepper (here)
  • 1 TBS    butter (organic, grass fed)
  • 1/4-1/2 c   ham, diced (varies)
  • 1/4-1/2 c   broccoli, steamed, chopped (organic, frozen)
  • 1/4 c   cheddar cheese (raw)

Heat a skillet over medium heat.  Add your butter. Take your two eggs and break them open in a bowl add the salt and pepper, beating until fully combined and a little fluffy.  As the butter starts to lightly bubble, pour the eggs into the skillet.  I like to make holes as it is cooking for the runny parts to drain into, so that I can flip the egg over once it is good and set.  Quickly add your remaining ingredients to one side of the omelet and flip the other side over onto it.  Remove from heat and place a lid over the skillet for about a minute to let the cheese get all nice and melty (I skipped this step in the omelet pictured above because I was too anxious to get started on it lol).  Slide onto a plate and serve.


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Frittata: Asparagus, Ham and Cheddar

Frittata Asparagus Ham Cheddar

Frittata: Asparagus, Ham & Cheddar

(what I used in parenthesis)

6   eggs, beaten (farm fresh, free range)

1/2 c   cheddar (raw)

1/2 t   black pepper (organic)

dash   sea salt

1 TBS   butter (grass fed, organic)

1/2 c   ham pieces

1/2 c   cooked asparagus pieces (organic, fresh)

1/4 t   dried parsley (organic)

Turn oven on broil.  Combine eggs, cheese, pepper and salt with a fork.  Place oven safe skillet over medium heat and add butter, once butter starts to bubble, add asparagus and ham and saute for 2-3 min.  Add eggs, stir gently, continue cooking 5-6 min or until eggs are set up on bottom.  Sprinkle parsley on top and place in oven and broil for another 5-6 min, until brown and fluffy.

OR… if you are like me and do not have an oven safe skillet (yet), you can cover the frittata as it is cooking on the stove and pull up the edges every so often letting liquid slide under and cook until the top is set…. fauxttata… 😉 you’re welcome.

 


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Eggs – in a muffin tin..

I like biscuits and English Muffins.  I also like making breakfast sandwiches.  I seen a pin on Pinterest for cooking eggs in a muffin tin to make them round, I WAS going to try and use a mason jar ring on a skillet to see if I could get a round shape, but trying the muffin tin sounded easier.  Here are my eggs in a muffin tin.  Some are scrambled and some are not.  I only ate the not scrambled ones, they were delish!

eggs in a muffin tin

Directions:

real difficult… get your pen and paper.. okay, ready?

Break open egg into greased muffin tin (I used coconut oil).  Bake at 350 degrees for 10-18 min depending on how done you would like your egg, keep in mind the egg will continue to set/cook after you remove it from the oven.  If you want the scrambled ones, scramble the egg up in a bowl first.   Shewwwwie that was rough! 😉

We ate these with sausage, and a homemade honey-butter spread on English Muffins, they made for a delicious, quick and easy breakfast.


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Milled Wheat Biscuits – Soaked Grains

milled wheat biscuits soaked grains

I found this recipe that called for soaking your grains and adding apple cider vinegar to the recipe and thought…hmmm, well, maybe..  This is now my new favorite biscuit recipe 🙂

Milled Wheat Biscuits-Soaked Grains

  • 2 1/2 cups milled wheat flour (I milled soft white wheat berries)
  • 6 tablespoons high-quality butter
  • 3/4 cup milk
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons aluminum-free baking powder
  • 3/4 teaspoon sea salt

Put flour in a bowl and cut in the butter until a crumble forms.  Add milk and apple cider vinegar.  Cover with dampened dish towel or cheese cloth and allow to sit overnight to soak your grains.

After the soaking period, add the baking soda, baking powder and seasalt.  Knead these ingredients into the dough, approximately 10-15 kneads.  Roll dough out to just under desired thickness of biscuits.  Cut into biscuits.  You can use a biscuit/cookie cutter for round biscuits, but I just cut mine into squares/rectangles like the girl did from the original recipe and it worked out great. 

milled wheat biscuits soaked grains dough

Bake at 450˚ for 8-10 min or if baking on a stone about 11-13 min.   We ate ours with gravy made from bacon grease and milled wheat.  Well, I also snuck some in with strawberry preserves for a snack 😉

Here is the link to the original recipe I found:

Buttery Whole-Wheat Biscuits. To blow your mind.


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Strawberry ‘n Honey Sauce

My daughter was whipping up some french toast when I said “we don’t have any maple syrup” she puckered her lower lip and put on her sad face.  I said “I can whip up something using honey if you’d like”  She immediately brightened with an excited “YEAH!”.  Thus was the origin of the Strawberry ‘n Honey Sauce 😉

Strawberry ‘n Honey Sauce

  • 2 c raw honey
  • 1 c strawberry preserves (homemade if you have it or Organic store bought)
  • 1 t vanilla

Combine ingredients in a pot on the stove and heat on medium heat stirring frequently until all ingredients combine well and are thoroughly heated.  Pour over whatever you like and enjoy 🙂

Purchase pre-made HERE


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Vanilla-Cinnamon Pancake Syrup

Do you sometimes wish you had other flavors to put on your pancakes besides maple? Do you try to eat healthy but find the maple syrup prices CRAZY?  Or (like me) did your kids scarf down your maple syrup and you are left with dry pancakes getting cold on your plate? Well, worry no more, here is a simple easy pancake syrup recipe to solve your problems 😉

     Vanilla-Cinnamon Pancake Syrup

  • 1 c honey (I use raw, unfiltered)
  • 1/4 sugar (I used organic evaporated cane juice on this but whatever sugar you have will work)
  • 1/2 – 1 t vanilla extract (to your liking)
  • 1/4 – 1/2 t cinnamon (to your liking)

Combine all ingredients and heat on low heat until all ingredients are well combined and mixture is thoroughly heated.  Serve on your pancakes, waffles or sausage.  Store in fridge for 2 weeks.  Reheat to serve again.