FoodFash

Adventure Begins in the Kitchen

2012 WILD HARVEST Blogger Recipe Contest

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The best thing about the Healthy Living Summit 2012 (so far) is receiving a big box of goodies from SUPERVALU INC. and being encouraged to get my  bake-on, stat!  The Summit is nearly six weeks away and, already, there’s some bonding action going on among the attendees that opted to participate in the WILD HARVEST Recipe Contest.  I can’t wait to see what my blogging buds come up with, but in the meantime, this is what I’ve been working on!

The big ol’ box contained so, so many goodies!  Animal crackers, granola, raisins, peanut butter, apple sauce, spices, beans, salsa.  Upon opening the box, I immediately started snacking on animal crackers while brainstorming potential breakfast ideas.  Moments later, Courtney warned me via Instagram that the animal crackers were no jokin’ good and to beware.  It was too late,  half the bag was already gone!!

The basis of the contest is to create a fun, healthy breakfast using at least three of the provided ingredients.  My initial reaction was to bake some sort of protein cookie using the peanut butter, granola, and raisins.  But after further thought, that recipe wouldn’t be very me.  A more me recipe would be a savory, eggy breakfast.

A savory, eggy breakfast using using some of the leftover pie crust from last weekend!

FoodFash Black Bean Quiche with Mango Peach Salsa (yields 6 servings)

1 batch of your favorite pie crust

1 can of WILD HARVEST black beans, drained and rinsed

1 bunch of green onions, finely sliced

2 packed tablespoons of chopped, fresh cilantro

3 eggs

1 cup of milk

1/2 to 1 teaspoon of WILD HARVEST cayenne pepper

salt to taste

serve with WILD HARVEST mango peach salsa

Preheat oven to 350 degrees.  Fill an uncooked pie shell with black beans, green onions, and cilantro.  Add eggs, milk, cayenne pepper, and salt into a blender and blend until slightly frothy.  Pour egg mixture over beans, making sure that most of the filling is covered with egg.  Bake for 50 minutes, rotating quiche once mid-way through baking.  Let quiche stand for 15 minutes before serving.  Serve with WILD HARVEST mango peach salsa and enjoy!

Man oh man am I happy I went the savory route.  The cayenne pepper adds that kick (that I find so necessary) and the mango peach salsa satisfies that sweet/salty craving that is so appropriate for brunch.  And not only is this breakfast such a weekend treat, it’s also filled with loads of protein and fiber – the perfect fuel for a weekend adventure!

*SUPERVALU INC. provided the above WILD HARVEST products for free for the purpose of this blog entry and the 2012 WILD HARVEST Blogger Recipe Contest.

Avocado Fried Egg

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Katie’s dad sent me this recipe a while back and I can’t give you one good reason why it took me so long to make it.  Not one.  But after today I can give you a million and one reasons why you should make an avocado fried egg asap.

For starters it’s an egg IN an avocado and what could be better than that?

And it’s super simple.  You merely slice an avocado in half, remove the seed, and cut two slices from each half.  Place the slices in a greased pan, crack an egg in the middle, season, and fry, fry, fry over medium heat.  Flip the avocado/egg and fry as long as you would ordinarily fry an egg.

This is no joke going to be my Saturday breakfast for the foreseeable future.  Thank you Mr. Wyatt!!!

First Weekender

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When I was driving down 6th Street one evening last week I spotted the cutest little spot with the cutest little name: Walton’s Fancy & Staple.  Later in the week I couldn’t for the life of me remember what it was called, but when I described it to my Austin foodie friend, he knew exactly which place I was talking about.  It’s that cute.

Also last week, my friend Nathan that lives in Dallas asked me if I was ready for my first visitor.  My response was somewhere along the lines of “umm heck yeah!”.  I’ve been dying to dive into the Austin restaurant scene (for all 8 days I’ve been here) and knew that eating my way around town with Nathan all weekend would be the perfect kick-off to this new life of mine.

First stop?  Walton’s!

Nathan started with a carrot cupcake topped with cream cheese frosting and darling little veggie art.

I’m not too fond breakfast sweets, so I stuck with a bite of cupcake and a piping hot cafe au lait.  I typically take my coffee black, but something about this soggy, gray morning called for froth.

Just as the last of the cupcake crumbs disappeared, our meals arrived.  Nathan’s plate was hearty bacon centric.  I mean, look at that stuff!  I hadn’t had bacon in ages, but reached over and broke myself off a piece.  Meat is going to happen for me at restaurants in the foreseeable future because, well, when in Rome?  There are too many amazing restaurants in this town to limit my living.

And for me?  Irish oats.  Although satisfying in the flavor department, both Nathan and I were a little disappointed that the oats were over-cooked.  I look forward to the chewy-ness of Irish oats and that was totally missing.  I pretended they were ordinary oats and kept on keepin’ on til the bottom of the bowl was staring back at me.

Now that we’re full-bellied, it’s time to get our shop on!

Brunch With A Bang

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With a pantry more bare than I could ever imagine, I still haven’t attempted to cut back on my fine, fatty dining.  Perhaps I’m prepping for the holidays?

I think it’s more likely that after a dairy downward spiral, I always need one last bang of a Sunday meal before starting fresh on a Monday.

Robbie picked Bailey’s, the perfect spot for pure glutton.  We sat outside on a glorious mid-70’s fall, Florida day and ate every last bit of every little thing on our plates.

See you tomorrow veggies!!