Candy Bacon: Irresistible and Paleo!

Candy Bacon | @VeggieConverter paleo glutenfree

Do you love bacon? I do, I call it my gateway meat. It’s the one meat I always liked.  We buy some amazing smoked bacon locally from Heywood’s Provisions. It’s incredible, they dry rub and smoke it over hickory. Yum!

Do you also love honey? This delicious oven-baked candy bacon combines honey granules with bacon and bakes it into candied bacon goodness. It is INCREDIBLE. You can leave the honey granules off and just bake your bacon this way for regular bacon, too. It is the best way to make extra crispy bacon, just the way I like it. Enjoy! [Read more...]

Bacon Carbonara

Bacon Carbonara | @VeggieConverter glutenfree

My husband, Mr. Meaty, makes a mean Bacon Carbonara. It’s one of the first things he made me for dinner when we were dating. And it is delicious. Bacon has always been my meat weakness. And now that I’m a chicken-and-baconatarian, I am enjoying the flexibility of bacon. Since I’m unfortunately gluten-free as well, we had to come up with a noodles option for me. We went with flat rice noodles and it worked fabulously. The rest of the family has theirs with spaghetti noodles.

The crispy bacon, combined with the salty Parmesan and eggs really make this dish delicious. Enjoy! [Read more...]

Bacony Bolognese & Zucchini Noodles

Bacony Bolognese

I’ve been experimenting with flexitarianism in an attempt to try out a Paleo diet, and eventually an Autoimmune Protocol (AIP) Paleo diet. So far, I’ve had success with chicken, and really crispy bacon. This recipe incorporates a new favorite of mine, zucchini noodles, and crispy bacon.

This recipe is adapted from an eMeals.com recipe.

It is fantastic. And the bacon was actually pretty tasty. The noodles were amazing and so much healthier than white flour noodles. Delicious. A definite winner and repeat.

Bacony Bolognese & Zucchini Noodles

Serves 4

Ingredients

1/2 pound bacon, chopped
4 carrots, minced
1 small red onion, finely chopped
2 cloves garlic, minced
1/2 cup red wine
28 ounces diced tomatoes
salt and pepper, to taste
1/2 cup unsweetened coconut milk
1 1/2 pounds small zucchini
3 tablespoons  olive oil
1 tablespoon lemon juice
1 tablespoon chopped shallot
salt and pepper, to taste

Method

Cook chopped bacon in a deep skillet medium heat until crisp; drain, reserving  drippings in pan. Saute carrots, onion and garlic in hot drippings until tender. Stir occasionally. Add wine, tomatoes, salt and pepper.  Bring to a simmer; cook 20 to 30 minutes, stirring occasionally. Add coconut milk; return to a simmer, and cook 10 minutes. Sprinkle with bacon.

Turn zucchini into noodles with a spiralizer or julienne peeler. Combine oil, lemon juice, shallot, salt and pepper in a large bowl; add zucchini, and toss to coat. Let stand at least 10 minutes before serving.

Serve Zucchini ”Pasta” with Bacon Bolognese.

We absolutely LOVED this recipe. A definite repeat. The kids were also HUGE fans. Delicious!

Fresno Potatoes {vegetarian, whole food}

With the exception of our weirdo 3-year-old, this family loves cheesy potatoes. (Bug hates all potatoes except french fries…strange.) So, when I saw this Fresno Potatoes recipe from Alaska from Scratch on ZipList, I made it right away. I’m so glad I did. This recipe is awesome. The major change I made is the “bacon,” for which I swapped in my new favorite, Bacony Quinoa.

Fresno Potatoes

Ingredients

4-6 medium sized Yukon Gold potatoes

1 1/2 cups bacony quinoa

6 green onions, thinly sliced

1 cup milk

1-1/2 cup yogurt or sour cream

2 Tablespoons flour

2 cups shredded cheddar cheese

salt and pepper to taste

1/4 cup breadcrumbs

5 Tablespoons butter, melted

Instructions

Bake or boil potatoes, until fork tender.

Preheat oven to 350.

In a greased 9 x 13 dish, layer half of potato slices, then top with half the bacony quinoa and onions.

Whisk milk into sour cream and flour until smooth. Season with salt and pepper. Spread half the mixture over the potato layer and then sprinkle with half the cheese. Season with salt and pepper. Repeat layers.

Sprinkle breadcrumbs over top and drizzle butter over all. Bake uncovered for 30 minutes until golden and bubbly. Serve hot.

 Adapted from Fresno Potatoes, Alaska from Scratch

Recipe Source: VeggieConverter.com

The Results

Wowza. Fantastic. Even Bug ate a few bites of this one before realizing it was full of potatoes. Lol.

This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks CookedBake with Bizzy, Hearth and Soul HopSimple Lives ThursdayFrugal Food ThursdayIt’s a KeeperFull Plate ThursdayTastetastic Thursday and Ultimate Recipe Swap.

Bacony Quinoa {vegan, whole food}

Bacony Quinoa

As you may know, I’ve tried many, many bacon substitute recipes in the past. Bacon is the single meat that I ever thought was delicious. Well, bacon and steak, but steak was a wavering thing while I always liked bacon. So, in our mostly meatless household, I do a lot of different sub-ins for bacony flavor. I really, really liked my Mushroom Bacon Bits and even my Black Forest Bacon Strips. And I can totally still make those using smoked salt instead of delicious bacon salt (which I discovered had non-whole ingredients once I became a little more vigilant in my label reading). But, they’re not quite the same. So, I decided to try something completely different and completely simple. The greatest part of this substitute is it’s a natural complete protein (quinoa) with a bit of bacony flavor added in. It’s awesome! AND, you can make it “crispy” by pan-frying the cooked quinoa. Awesome! I highly recommend giving this recipe a shot.

Bacony Quinoa

Ingredients

  • Soaked quinoa
  • water
  • hickory smoked salt
  • salt and pepper and desired seasonings (I use smoked tomato blend) to taste

Method

Cooke your soaked quinoa and add seasonings when finished.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://veggieconverter.com/bacony-quinoa-vegan-whole-food/

Recipe Source: VeggieConverter.com

The Results

Wowza! I absolutely love this “bacon.” AND, the kids and Mr. Meaty love it!

This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I’m Lovin’ It.

Twice-Baked Potato Casserole {Vegetarian}: This Week’s Cravings {Mother’s Day Brunch}

Today’s This Week’s Cravings theme is MOTHER’S DAY BRUNCH and I’m sharing this freezer-friendly Simple, Crowd-Pleasing Twice-Baked Potato Casserole over at Onceamonthmom.com. This is a great holiday meal without all the fuss of “real” twice-baked potatoes. Not having to stuff those little shells made twice-baked potatoes a much more everyday meal for us.

The Results
The meat-eating husband and I loved this casserole. Honestly, I thought Mr. Meaty would HATE this, since he’s not a fan of the pre-packaged fake bacon and I was using up the last of my store-bought variety on this dish. But to my surprise, he loved it! Score! Goose (our 1 1/2-year-old) loved it, too. So did Bug (3)…that is, until she heard the word “potato” associated with it. She’s decided she hates potatoes, so once she heard that she refused to eat. We spent an extra hour at the table that day. But, if I can trick her into eating it without someone uttering that dreaded P-word, she likes it. Such is life with toddlers, I guess. :)
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Veggie Converter This Week's Cravings

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My This Week’s Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK’S CRAVINGS tabat Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what’s going on.

This Week’s Cravings Upcoming Linky “THEMES”
Here is a complete list of the past and what’s coming up next on THIS WEEK’S CRAVINGS!

  • May 14: EGG recipes… Casseroles, Egg Dishes, Hard Boiled or Appetizers too!
  • May 21: Memorial Day BBQ “ALL RECIPES WITH BBQ SAUCE or ON THE GRILL”
  • May 28: Share your Favorite CHEESEBURGER recipes!
  • June 4: Breakfast Breads (Doughnuts, Muffins, Biscuits & Coffee Cakes)

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is open ALL Week!

PLEASE do not link more then 3 recipes per week.

This week’s theme is: MOTHER’S DAY BRUNCH

Please only link recipes with our theme!


This week’s theme is: MOTHER’S DAY BRUNCH

Please only link recipes with our theme!

This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

This Week’s Cravings {Ultimate Sandwich}:

Today’s This Week’s Cravings theme is SHOW US YOUR ULTIMATE SANDWICH and I’m sharing one of our all-time favorites: Bacon Avocado Melt. It’s so incredible with mock bacon (and real bacon, too, for those of you who eat it). I’m hoping to create a whole foods meatless bacon salt substitute soon so I can make the “bacon” extra tasty again. I’m thinking about trying to smoke some quinoa. For now I’m just using regular smoked salt, but it isn’t quite the same.

My This Week’s Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.

The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK’S CRAVINGS tab at Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what’s going on. This Week’s Cravings Upcoming Linky “THEMES”

Here is a complete list of the past and what’s coming up next on THIS WEEK’S CRAVINGS! April 16: COPYCAT RECIPES from Your Favorite Restaurants April 23: National PICNIC DAY: Picnic Recipes April 30: Mexican Food “Cinco de Mayo” May 7: Mother’s Day (Brunch Ideas or MOM’S FAVORITE Foods) If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is open ALL Week!
 
PLEASE do not link more then 3 recipes per week.
 
This week’s theme is: ULTIMATE SANDWICH
 
Please only link recipes with our theme!
 
This week’s theme is: ULTIMATE SANDWICH
 
Please only link recipes with our theme!

Green Bean Carbonara {Vegan}

Day 288.

The kids and I love green beans and, of course, noodles of all varieties. And Carbonara is a family favorite. I’m not much of a fan of eggs in general, but the eggs are pretty critical to the standard carbonara. Then again, so is bacon. I love carbonara with Black Forest “Bacon” or Mushroom “Bacon” Bits (I think I prefer the mushroom kind, it goes perfectly with pasta). But my standard egg binder of cornstarch and water just doesn’t cut it for carbonara. It loses that flavor kick from the eggs. So, in honor of VeganMoFo, I’m trying a hopefully much zippier egg substitute that I’ve used in other savory dishes to much success: pumpkin puree. I think it will stick to the noodles much like the egg and the subtle pumpkin flavor should go really well with the bacony mushrooms.

Green Bean Carbonara
Adapted from Green Bean Carbonara.
Ingredients

 

Directions
Cook pasta according to packagedirections, adding beans halfwaythrough cooking time; drain,reserving 1/4 cup cooking water. With a bit of olive oil, add onion to a skillet and soften.  Deglaze with reserved cookingwater and mix in pumpkin puree. Offheat, add pasta, beans, andcheese to skillet and toss; seasonwith salt and pepper. Top with extra cheese, if desired, and serve.

The Results
I’ll be honest, what I actually did was try to mix the pumpkin puree in at the same time the regular eggs go in…after the pasta is already in the pan. I made it work, but it was much harder than it should have been and ended up sticking more to some spots than others. So, when you make this, mix it into that water in the pan so it coats more evenly, it will work much better. Yes, do as I say, not as I do…I’m learning to parent well even while cooking, right? :)

The great news is this is fantastic. The subtle pumpkin flavor and the bacony mushrooms are a fantastic pairing and the green beans give the dish a much-needed crunch. The pumpkin sticks to the noodles in a strikingly similar way to eggs. This dish is my favorite of the week and is right up my cooking alley: simple and tasty. I plan to use pumpkin puree more often in place of eggs. The flavor is so much better. The kids and I all loved it. The husband liked it, but still prefers his traditional bacon carbonara.

This post is shared with What’s for Lunch Wednesday , Gallery of Favorites, Simply Delish and Muffin Tin Monday.

Bacon Cheeseburger Soup {Vegan}

Day 287.

It’s rainy and chilly, I’m exhausted…and I desperately need to use potatoes from past CSA boxes. So, I went with a little comfort food. Potatoes involved in any way in soup are one of my favorite comfort foods. Vegetable stews with chunky potatoes, cheesy Baked Potato Soups and thin brothy potato soups are among my favorites. When I stumbled across this soup at one of my favorite sites to convert from, Stolen Moments Cooking, I have to admit that Kate’s recipe had me drooling…until I got down to the last few ingredients. Ketchup, mustard and pickle relish….that’s going a bit too far, isn’t it? But then I read her own thoughts on the subject. She was worried herself that the cheesburginess of it all might be too much…but was pleased with the results. Considering this makes nearly a full gallon of soup and the recipe calls for a mere three tablespoons of those ingredients, it should be fine, right? Well, I still wussed out. I served the “questionables” on the side. I also served the “bacon” on the side, but that was just to keep it crispy.

As for the conversions, I subbed my Mushroom Bacon Bits for the bacon, Lentil and Rice Ground Beef Substitute for the ground beef, non-dairy milk and cheese and Easy Slow Cooker Vegetable Broth in lieu of chicken broth.

Bacon Cheeseburger Soup
Adapted from Bacon Cheeseburger Soup.
Ingredients

  • 2 cups Lentil and Rice Ground Beef Substitute
  • 1 small onion, diced
  • 1/2 pound carrots, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 3 large potatoes, peeled and cubed
  • 5 cups Easy Slow Cooker Vegetable Broth
  • 2 cups soy milk
  • 1 1/2 cups cheddar cheese, shredded
  • Optional mix-ins:
    • 2 tablespoons ketchup
    • 2 teaspoons yellow mustard
    • 1 teaspoon pickle relish (I finely chopped a bread and butter pickle)
    • 1 cup Mushroom Bacon Bits

Directions
In a large stockpot, combine onion, carrots, salt, garlic powder and pepper. Cook until onion and carrots are softened. Stir in “beef.”

Add potatoes and vegetable broth. Bring to a boil and simmer until potatoes are tender, about 15 minutes. Stir in milk and bring back to boiling for about 5 minutes, until slightly thickened. Add cheese and stir until melted.

Remove from heat. Stir in ketchup, mustard, relish and “bacon,” if desired.

The Results
I tried the soup first with only the “bacon” mixed in and it was fantastic! My husband and kids all loved it that way as well. So, needless to say, I was a little scared to possibly ruin it with the mix-ins. I ended up mixing a proportional amount into just one bowl and trying it that way. It was surprisingly tasty. It was a subtle tangy taste and not at all overpowering to the delicious, creamy soup. I still didn’t care for the pickles, but that’s not surprising since I hate pickles. The kids didn’t seem to even notice a difference. I would make it again with the ketchup and mustard, perhaps leaving the pickles where they belong…away from my bowl.:)

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck FridayFrugal Fridays, Foodie Friday, Fresh Food Friday and I’m Lovin’ It.

Idaho Sunrise {Vegetarian}

Day 268.
Veggie Converter 365This recipe is just so cool: Baked potatoes filled with eggs, bacon and cheese. It’s like an All-Star breakfast in a bowl…an edible potato bowl. Very neat. I’m simply going to swap out the bacon for veggie bacon to make these baked potato treats. I bake my potatoes with a bit of olive oil and House seasoning rubbed into the skins. I think that gives a delicious little zing to the skin. I also did potato halves instead of whole potatoes with their lids cut off. But that was mainly because I can’t properly read directions before I start cooking. :) It worked out well though, so I’m sticking to it.

Idaho Sunrise
Adapted from Idaho Sunrise (Baked Eggs and Bacon in Potato Bowls).
Ingredients

  • 1 large baked potato (russett or sweet)
  • 1 tablespoon butter
  • 2 eggs
  • 2 strips veggie bacon, fried and crumbled
  • 2 tablespoons shredded cheese
  • 1 tablespoons fresh parsley, chopped
  • salt and freshly ground black pepper

Directions
Preheat oven to 350. If unbaked, poke holes in your potatoes with a fork and run with olive oil and House seasoning. Bake at 350 for about 1 hour. Leave your oven on 350 and prepare bowls.

Lay the baked potato on its side, cut in half.  With a spoon, hollow out the middle of the potato to make a “bowl.” Reserve potato centers for another use.

Place 1/2 tablespoon of butter in the middle of each bowl.  Gently break an egg into each bowl, careful not to break the yolk.  Top with bacon, cheese, parsley, and then season with salt and pepper.

Bake at 350 for 20-25 minutes, or until the egg whites are set.  Serve immediately.

The Results
Wow, tasty. Mine didn’t turn out quite as “sunrisey” as the original since the bacon and cheese sort of covered up the sunrise, but it still tasted great. I left my husband’s yolk intact, but for my own, I scrambled it a bit so I could stand to eat it. I have a weird issue with eating unbroken yolks. Grosses me out. Anyway, I thought they turned out like a breakfast potato, egg and bacon skillet. My husband said they tasted like hashbrowns mixed with eggs and bacon. I made 4 potato halves (double recipe). The adults had 2 halves each. For the kids (one of whom has a strong aversion to eggs), I used the centers of the potatoes that we reserved from the bowl cut, mixed those with cheese and bacon (and scrambled egg for 1 kid) and served them in a toddler bowl. They thought that was pretty yummy. So this is a definitely family winner.

What are you having for Sunday Brunch, Breakfast or Lunch?

This post is shared at Penny Worthy Project, Cookbook Sundays,Creative Bloggers and· Savory Sunday.