GP

Fried Egg Sandwich

I’m a sold out breakfast-in-the-morning kind of person. You know those diet tips that say “don’t skip breakfast” and encourage you to start off your day eating a meal; they don’t apply to me. And although my family would probably rather have a bowl of cereal, I am determined to make them breakfast people (or possibly continue in denial while I prepare hearty meals at the crack of dawn). If you’re the type of person that likes a good breakfast, then I’m sure you are going to like this fried egg sandwich! (Which I should explain is more of an European style “sandwich” and we would more likely consider it to be an “open-face sandwich”, whatever your pleasure…) Pretty much anything that has eggs and bacon and cheese is a winner, but this dish- inspired by Gwyneth Paltrow’s Fried Egg Sandwich- takes it up a level without getting too fancy. Also, I’d like to add that it goes nicely with a fruit infused sparkling water (that here in Michigan we like to refer to as La Croix).

As organic as possible:

Serves 4

8 slices Bacon

1 cup finely grated Gruyère cheese

4 large Eggs

Salt and freshly ground Black Pepper

4 thick slices Country Bread

1/4 to 1/2 cup Miracle Whip (or GP’s Cheat’s Aioli: recipe follows)

4 small or 2 large Kale leaves (hard stems removed)

2 tsp Olive oil

1/2 Tbsp (1 small pat) Butter

 

Arrange the bacon in a single layer in a large sauté pan, in two batches if necessary. Fry over medium-high heat until it reaches desired crispiness, then transfer to a paper towel-lined plate.

Wipe out almost all the bacon fat from the pan and make four 1/4 cup piles of cheese in the pan (they will sizzle and crisp immediately). Crack an egg over each flattened pile of cheese crisp. Generously salt and pepper the eggs. Cook until whites are set (not clear and runny).

In the meantime in a small sauté pan over medium heat olive oil and butter until butter becomes frothy. Coat the pan by swirling the oil and butter, add kale and sauté until kale is soften and slightly wilted (flipping once). Lightly salt and pepper the kale. Set aside.

While the eggs are frying and kale is sautéing, toast the bread in a toaster.

When all the preparation is finished it is time to assemble! Spread each piece of toast with 1 to 2 tablespoons of Miracle Whip, top with 1/4 of the sautéed kale, 2 slices of bacon, and one of the crispy Gruyère/fried egg combos. Repeat three more times.

Now if you’re feeling healthy, or you prefer the taste of Vegenaise, I have included the recipe for Gwyneth Paltrow’s Cheat’s Aioli… But I prefer the tangy zip of Miracle Whip! (And not just because it’s an easier time-saver, which it is.)

1/2 cup Vegenaise

1/2 tsp finely grated lemon zest

1 tsp fresh lemon juice

1 small garlic clove, minced

a pinch of salt

 

Fried Egg Sandwich

Ingredients

  • 8 slices Bacon
  • 1 cup finely grated Gruyère cheese
  • 4 large Eggs
  • Salt and freshly ground Black Pepper
  • 4 thick slices Country Bread
  • 1/4 to 1/2 cup Miracle Whip (or GP's Cheat's Aioli)
  • 4 small or 2 large Kale leaves (hard stems removed)
  • 2 tsp Olive oil
  • 1/2 Tbsp (1 small pat) Butter

Instructions

  1. Arrange the bacon in a single layer in a large sauté pan, in two batches if necessary. Fry over medium-high heat until it reaches desired crispiness, then transfer to a paper towel-lined plate.
  2. Wipe out almost all the bacon fat from the pan and make four 1/4 cup piles of cheese in the pan (they will sizzle and crisp immediately).
  3. Crack an egg over each flattened pile of cheese crisp. Generously salt and pepper the eggs. Cook until whites are set (not clear and runny).
  4. In the meantime in a small sauté pan over medium heat olive oil and butter until butter becomes frothy. Coat the pan by swirling the oil and butter, add kale and sauté until kale is soften and slightly wilted (flipping once). Lightly salt and pepper the kale. Set aside.
  5. While the eggs are frying and kale is sautéing, toast the bread in a toaster.
  6. When all the preparation is finished it is time to assemble! Spread each piece of toast with 1 to 2 tablespoons of Miracle Whip, top with 1/4 of the sautéed kale, 2 slices of bacon, and one of the crispy Gruyère/fried egg combos.
  7. Repeat three more times.
http://sadiesnest.com/fried-egg-sandwich/

The Best Turkey Meat Loaf Ever

I can call it the best turkey meat loaf ever, well because it is; and because I didn’t come up with it. But even if I did, I’d have to call it the same thing, obviously. My goodness, I bet you never knew turkey meat loaf could taste this good. Unless you’ve had this recipe before, then you’re already aware. Thank you Gwyneth Paltrow for putting this recipe in your cookbook, It’s All Easy. Because of you another night of dinner (actually 4 and counting) is better. And I don’t take that kind of thing for granted.

Adapted from Gwyneth Paltrow’s It’s All Easy:

As organic as possible:

4 ounces Turkey bacon, roughly chopped

1 medium yellow Onion, roughly chopped

2 large Garlic cloves, roughly chopped

1/2 tsp (rounded) dried Thyme

2 Tbsp Olive oil

1/2 cup rolled Oats

1/2 cup unsweetened almond Milk (goat milk is good too)

3 Tbsp Worcestershire sauce

2 Tbsp plus 1/4 cup Ketchup

2 1/2 tsp Salt

1 Egg

Freshly cracked black Pepper

2 lbs ground Turkey

Preheat the oven to 375°.

Combine the turkey bacon, onion, garlic, and thyme in the bowl of a food processor.

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Process until minced but stop before the mixture becomes a paste.

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Heat the olive oil in a large sauté pan over medium-high heat. Add the bacon mixture and cook for 6 to 8 minutes, or until slightly browned and fragrant. I really think this is where a lot of the flavor develops so do it well! Set aside to cool.

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While the bacon mixture cools, combine the oats, milk, Worcestershire sauce, 2 Tbsp of the ketchup, the salt, egg, and pepper to taste.

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Mix that stuff together.

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Add the bacon mixture and the ground turkey and mix well with your hands. Get ’em in there! (But don’t over mix, that’s a meatloaf no-no, just until everything is incorporated.)

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Place the meat loaf on a parchment paper-lined baking sheet. and shape into a “rounded rectangle” really to me it seems more like an elongated smushed oval. Maybe that is a rounded rectangle? The point is you don’t want thinned out ends, because you want it to bake evenly.

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Next spread the ketchup in an even layer all over the loaf with a brush or spatula or the back of the spoon. I know, I know, it looks like a bloody mess. It’s not!

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Bake for 45 mouth watering minutes.

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The Best Turkey Meatloaf Ever

Ingredients

  • 4 ounces Turkey bacon, roughly chopped
  • 1 medium yellow Onion, roughly chopped
  • 2 large Garlic cloves, roughly chopped
  • 1/2 tsp (rounded) dried Thyme
  • 2 Tbsp Olive oil
  • 1/2 cup rolled Oats
  • 1/2 cup unsweetened almond Milk (goat milk is good too)
  • 3 Tbsp Worcestershire sauce
  • 2 Tbsp plus 1/4 cup Ketchup
  • 2 1/2 tsp Salt
  • 1 Egg
  • Freshly cracked black Pepper
  • 2 lbs ground Turkey

Instructions

  1. Preheat the oven to 375°.
  2. Combine the turkey bacon, onion, garlic, and thyme in the bowl of a food processor.
  3. Process until minced but stop before the mixture becomes a paste.
  4. Heat the olive oil in a large sauté pan. Add bacon mixture and cook for 6 to 8 minutes, or until slightly browned and fragrant. Set aside.
  5. While the onion mixture cools, combine the oats, milk, Worcestershire, 2 tablespoons of the ketchup, the salt, egg, and pepper to taste and mix well with your hands.
  6. Add the sautéed onion mixture and the ground turkey and mix until everything is evenly incorporated.
  7. Place the meat loaf on a parchment paper-lined baking sheet and shape it into a rounded rectangle.
  8. Paint the top with the remaining 1/4 cup ketchup and bake for 45 minutes.
http://sadiesnest.com/the-best-turkey-meat-loaf-ever/

 

 

 

 

 

Szechuan-Style Green Beans

This dish is amazing. Yes, you can serve it as an awesome side. But I am telling you this dish could stand up to being a meal in itself. Seriously, it is that good and flavorful. Even better, it’s easy and quick! Yay! The original version can be found in Gwyneth Paltrow’s new cookbook, It’s All Easy; which I am loving btw… It’s makes healthy eating fun! A couple of the ingredients might not sound familiar, so here’s a quick note: you could probably replace the tamari with soy sauce and the sambal oelek with a chili paste (such as Thai). Enjoy!

 

As organic as possible:

Salt

2 tsp minced fresh Ginger

2 tsp Sambal Oelek

1 Tbsp Tamari

1 tsp toasted Sesame oil

1 1/2 tsp Maple syrup

1/2 pound Green Beans

3 Tbsp Olive or Peanut oil

Toasted sesame seeds, for garnish (optional)

 

Bring a large pot of salted water to a boil for the green beans.

In a small bowl, combine the ginger, sambal oelek, tamari, sesame oil, and maple syrup to make the sauce.

Add the green beans to the boiling water and cook just until the water comes back to a boil, about 3 minutes; drain well and dry on a kitchen towel.

Heat the olive oil in a large sauté pan or wok over high heat. When the oil is very hot but not smoking, add the green beans and cook until sizzling and beginning to blister, about 3 minutes. Add the sauce, turn off the heat, and let sit for 2 minutes before serving. Garnish with sesame seeds if desired.