chickpeas with eggs, chorizo, and kale

March 4th, 2018 — 7:39pm

Yum, this is probably my favorite breakfast right now. If you’re lucky enough to live in West CO, you must track down some Chorizo from Roan Creek Ranch, it’s truly amazing.

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Adapted from Refinery 29.

1 lb. bulk Chorizo, Roan Creek Ranch if possible
1/2 tsp cumin
1 onion, chopped
2 Tbs. olive oil
1 pint cherry tomatoes, halved
1 can chickpeas, drained (or make them in your instant pot – 3/4 cup dried is about the equivalent of a can.)
2 cups baby kale, torn and packed
5-6 eggs
1/4 cup coarsely chopped cilantro

Preheat oven to 400º. In a large, heat-proof skillet, heat the olive oil over medium-high heat. Add in the onion, chorizo and cumin and cook until the chorizo is no longer pink. Stir in the tomatoes and cook until the tomatoes start to break down. Add in the chickpeas and 1/4 cup of water and cook until chickpeas soften slightly, 5-6 min. Stir in the baby kale and season with salt and pepper. With the back of a wooden spoon, make 5-6 divots in the chickpeas and gently crack an egg into each one. Season each egg with salt and pepper and carefully transfer the skillet to the oven. Bake for 15 minutes or until the eggs are set but still soft and creamy.

Top with chopped cilantro and enjoy!

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gluten free biscuits rolled in “Everything”

January 13th, 2018 — 1:57pm


I’ve been loving cooking through Smitten Kitchen’s Every Day book. Here’s my gluten-free take on her everything drop biscuits.

Smitten Kitchen Everything mix, tweaked slightly.

1 TBS toasted sesame seeds
1 TBS black sesame seeds
2 TBS poppy seeds
1 TBS minced dried onions
2 tsp minced dried garlic
1 tsp coarse kosher salt

Mix together well and set aside in a small bowl. (I fully plan to make more of this and eat it on buttered popcorn.)

my GF biscuits

2 cups Cup4Cup baking mix
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cold salted butter, cut up into small pieces
slightly less than 1 cup buttermilk (I’ve easily substituted milk when I’m out of buttermilk – I just add in a splash of lemon juice.)

Preheat oven to 450º.  Mix the Cup4Cup, baking powder, baking soda and salt together. With a pastry blender, cut in the butter until nothing is bigger than a pea. Stir in the milk and mix until it just comes together.

Drop 10 similar sized rough mounds of dough, one at a time, into the Everything mixture and roll to coat. Transfer to a lined baking sheet and flatten slightly. Bake for about 12 minutes, or until golden brown. When you remove them from the oven, there will be extra butter pooling around the biscuits. This is what makes them so good! Just let the biscuits cool on the baking sheet slightly and they will reabsorb most of the butter.


*Note: If you want to roll these biscuits out and cut into circles, decrease the milk to 2/3 cup.

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