cravings meets kitchen

Because I'm pregnant and love food, here's some things we've been making and eating this week (recipes included)...

Cast Iron Bacon and Heirloom Tomato Fritatta

Preheat oven to 375 and spray your cast iron with coconut oil. In a separate bowl, mix together a dozen eggs, crumbled bacon (I had already cooked it in the same cast iron beforehand), sharp cheddar cheese shredded, and season with cayenne pepper. Pour into cast iron pan and par bake for about 20 minutes. Pull it out and add sliced heirloom tomatoes to the top, and continue to bake for another 15 minutes, or until cooked through. Sprinkle with sea salt and garnish with fresh green onion (we always have a bunch in our garden and I swear it tastes even that much better). My man ate almost the entire thing after a weekend in the mountains. 

'Acai' Bowls

Ours don't actually have Acai in it, but it's the same idea. Blend 1 cup frozen berries, 1 cup frozen pineapple, and 1 cup water together (you want it thick, so you're going to have to work at blending it without watering it down too much). Pour in a bowl and top with granola, fresh fruit (we've been loving strawberries, peaches, and bananas), unsweetened coconut, almonds, and drizzle with honey. The baby likes it too, because she dances up a storm in my belly after I eat it. 

 Homemade Rosemary Focaccia 

One of my favorite things to get at Fresco's is the BLT on their homemade focaccia, and after some friends told us that they make their own focaccia, I felt inspired. Here's a recipe I got from italktofood.com for the bread. And you bet we made BLT's on it and ate it at our church's picnic service in the park last week. 

1 cup water

2 ¼ tsp active dry yeast

2 tbsp sugar

¼ cup olive oil

1 tbsp salt

3 ¼ cup flour

Directions:

1. Combine warm water, yeast and sugar in a bowl let rest for 5 minutes.

2. With your hands, or Kitchen Aid with a dough hook, incorporate the flour, olive oil and salt.

3. Knead for about 8-10 minutes until your arms are sore...haha until it forms a lovely ball.

4. Cover in a little oil, place in a large bowl and cover.

5. Let rest/rise for 45 minutes.

6. Remove ball from bowl and place on a greased cookie sheet.

7. Poke the dough around to form a square shape.

8. Use your fingers to push down the dough.

9.  Drizzle with olive oil and grey salt or sea salt

10. Cover the dough with plastic wrap and let rest for 15 minutes.

11. Bake at 400 degrees for 20 minutes.

12. If it isn't golden brown, broil it for ONLY A FEW SECONDS.

13. Slice into 4 squares and then in half

Cruciferous Crunch Salad

Chopped kale, brussels sprouts, broccoli, green and red cabbage (all cut up in a bag from the beloved Trader Joe's), and I added herb crumbled feta, diced cherry heirloom tomatoes, and a homemade balsamic glaze. Heck to the yes. Easy, light, and hits the spot every time. 

Baked Honey Glazed Peaches with Vanilla Bean Ice Cream

 We've obviously been gobbling up as much stone fruit as we can while it's in season, and last night I sent Jeremy to grab some vanilla bean ice cream while I baked some peaches that I cut in half and drizzled with honey and cinnamon at 375 for about 25 minutes. Top with vanilla bean ice cream and more cinnamon (which, p.s. that combo tastes like amazing horchata) and enjoy!