Yup, still ticked off about the FDA’s truly egregious decision to allow food companies to continue experimenting on all of us with BPA in our food. A post is a-brewing on that particular bit of ludicrousness.
In the meantime, living well is the best revenge. And so Maya and I hit the kitchen to make a couple breakfasts this weekend worth posting about.
A Massive FDA Fail Frittata
This recipe delivers a rich mix of vegetables in the morning, and Maya ate it up.
Generous pat of (grass-fed, organic) butter
12 stalks or so of (organic) asparagus, broken into 1 inch sections
2 large handfuls of (organic) cauliflower florets
2 handfuls (organic) baby spinach
Basil, Thyme, Oregano, Rosemary, Salt & Pepper
5 (pasture-raised, organic) eggs
2 Tablespoons (grassfed, organic) whole milk
2 Tablespoons fresh herbs as you may have available (we used chives that survived the neglect in my backyard)
Melt the butter in a frying pan capable of going under the broiler (a non-stick pan is not necessary; nor is it a good idea). Toss the asparagus and cauliflower in the butter on medium high heat and let it sit until roasted on one side. Stir and add the spinach. Cook until wilted and most of the moisture is gone, stirring minimally to get a nice roast.
Add the dried herbs with two generous and firm shakes of each, as well as salt and pepper. Beat the eggs and milk and add to the pan. Lower the heat and let the eggs set on the bottom of the pan, until the sides are cooked but not the top. Add the cheese and fresh herbs, and place under the broiler on low for three minutes until bubbly and browned on top. Serve in wedges with a sense of injustice.
The FDA’s-So-Cheesy Bread
We ate it with some farmer’s market sausage, sliced and boiled beets, and fresh-made chevre. It makes a lot, so this is good for a crowd. I love the easy impressiveness of a quick bread.
3 cups (organic) unbleached all-purpose flour
4 tsps baking powder (ours was aluminum-free and double-acting; I haven’t looked into the aluminum issue, if you have, please tell me if aluminum-free is best and why)
1 tsp sugar
1 Tablespoon (organic, grassfed) butter
2 (organic, pastured) eggs
1/4 tsp sea salt
2 tsps prepared (dry) mustard
1 cup grated cheese (we used old gouda and a “green onion” grassfed cheddar — just keep an eye on the salt, as some cheeses will add a lot)
Preheat over to 425F. Dust a baking sheet (not non-stick if you have one) with flour, and sift flour, sugar, salt, mustard and baking powder. Combine with milk and 2 eggs, as well as 1/2 the cheese, stir until just combined. It may be helpful to use your hands to knead just a bit, which is great fun for a toddler (just clean well after the eggs!).
Shape dough into a circle on the baking pan and use your hands to cup the edges. Run a knife over the surface to create sections if desired. Sprinkle with the remaining cheese. Bake in the oven for 10 minutes, then bake 20 minutes more until risen and golden. Cool slightly.
Modified substantially from a recipe in “The Book of Breakfasts and Brunches,” by Kerenza Harries.