I have been cooking or working with food on a professional level for twenty years, and I really enjoy eating; however, eating poorly had its toll on me, and I was obese. Now, I am not obese because I lost a lot of weight, and these recipes, especially the pickled eggs and cauliflower rice really helped me remove the sugar and carbohydrates from my diet. I still enjoy food but I know do it from a healthier view point. I am not on a specific diet because being healthy is about permanent life change. Not all people can lose one-hundred pounds, but they can all eat and live healthier lives.
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Pickled Eggs
“Who eats these things?” Is usually the response I hear when someone sees a jar of pickled eggs, but you still see them at bars and old general stores. When my dad took me to the local general store “Forest Martin’s” which was only off the beaten path by a dozen or so miles, I would always try to convince him to get me a pickled egg from the jar on the counter as well as a scoop of peanuts. Have I changed in thirty-five years? No. Anytime I am traveling, I search for those old stores that just might carry homemade pickled eggs because I have to try one. Even in my health conscious new life style, pickled eggs are not only acceptable, they are quite good for you. Lots of protein, vinegar and not sugar or carbohydrates. I personally eat them on a regular basis. I also make them myself, because paying 5.99 for ten eggs is robbery when eggs are around a dollar a dozen. I’ve been working a specific pickled egg recipe for about six years and I believe I have this version the way I want. I still add a little bit of Cajun or Creole seasoning after I take the egg out of the jar.
- 4 1/2 cups of white vinegar
- 1/2 cup of water
- 3 dozen eggs hard boiled and peeled
- Two fresh jalapeños sliced into rings
- 1/4 white or yellow onion chopped
- 1 Tbsp. mustard seed
- 1 head of fresh garlic peeled and chopped.
- 1 Tbsp. of red pepper flakes
- 1 Tbsp. of peppercorns
- 1 Tbsp. pickling spice
- 1 tsp. of coarse sea salt
Place hard boiled eggs in a suitable sized jar and set aside. Combine all other ingredients into a sauce pan (preferably one that can be poured from). Bring mixture to boil and let boil for 3 to 4 minutes. Pour mixture over eggs ensuring that eggs are covered. If there is not enough of the mixture simply add a little more vinegar to cover all the way. Place lid on jar and refrigerate. Eggs can be eaten right away; however, they are at their best after 2 or 3 weeks.
*Try experimenting with different types of vinegar, fresh herbs versus dry herbs, and the duration you leave it in the fridge. Note: I always keep my pickled eggs in the fridge; however, there are those that leave them at room temperature.
Stuffed breakfast peppers
- 1 bell pepper
- 1/4 cup of cooked ground sausage, bacon or both.
- 1/4 cup of freshly shredded sharp cheddar cheese
- 1/4 cup of freshly shredded mozzarella cheese
- 2 or 3 beaten eggs depending on size of pepper
- 3 jalapeños or small pepper rings
- Pinch of sea salt and ground pepper
Cut top of pepper off and pull out seeds making a little pepper bowl. Turn upside-down to get any excess seeds out.
Add eggs and meat to pepper and place filled pepper in a 350-degree pre-heated oven on a parchment lined pan. After 45 minutes check eggs using a paring knife to ensure eggs have set. Cook longer if necessary. Note: there may be some oils from meat. As soon as eggs set add cheese and top with three pepper rings and cook until cheese is melted. Remove from oven and let cool until safe to eat.
Note: use other cheeses and even spinach for variety.
Riced Cauliflower and Eggs with a kick
(single serving)
Losing weight can be a daunting task especially if you are used to eating a big breakfast with lots of breads, sweets, and juice. This is a really tasty, low carb solution.
- 1 Tbsp. of oil (I use olive oil or coconut oil)
- 1/4 cup of diced onion (first three ingredients can be set up the night before)
- 1/4 cup of diced pepper of choice (Hot or mild peppers to taste)
- 1 Tbsp. diced garlic
- 1 cup of fresh or frozen riced cauliflower (I can’t really tell a difference in the end product and frozen has a longer shelf life.)
- 1 tsp. crushed red pepper
- 1 tsp. sea salt
- 1 tsp. fresh ground pepper
- 1 tsp. garlic salt
- 1 pinch thyme
- 1 pinch ground rosemary
- 2 eggs
In a non-stick pan heat oil then add onions, peppers, garlic, and crushed red pepper and sauté until translucent. Add riced cauliflower and rest of seasonings and sauté additional five minutes (stir continually). When cauliflower is tender slide cauliflower mixture to edge of pan and slide pan to edge of stove, so the cauliflower is no longer over direct heat. Crack two eggs over side of pan still under heat and cook over easy/medium to taste. When eggs are cooked to taste use rubber spatula to slide cauliflower mixture with eggs on top to a waiting plate and enjoy. Add more salt and pepper to taste.
Sliced Refrigerator Pickles
- 16 cups of sliced pickles
- 2 cups of sliced onions
- 2 jalapeños thin sliced
- 1 head of peeled garlic (6-10 cloves)
- 1 bunch of fresh dill
- 2 Tbsp. salt
- 2 cups white vinegar
- 4 cups of white sugar
- 1/2 tsp. powdered alum
- 1 tsp. turmeric
- 1 tsp. celery seed
- 1 Tbsp. Mustard seed
In jar or container that you are going to store pickles in – mix cucumbers, onions, jalapeños, garlic, dill and salt together and let stand for 3 hours. Drain off liquid (do not rinse). In a separate container whisk vinegar, sugar, and spices together. Pour mixture over cucumbers. Refrigerate for 2 days before eating. Yields 1 gallon.
Note: recipe can be scaled down in order to test things like different types of vinegar, cucumbers, hot sauce, etc. Other powdered spices/seasonings may make brine cloudy.
Pepper Cheese Ball
- 1 tsp. green or jalapeño pepper
- 1 tsp. pimento
- 1 garlic clove
- 2/3 cup cheddar cheese
- 5 oz. cream cheese
- 2/3 tsp Worcestershire sauce
- Pinch salt and pepper
- Walnuts (coarsely chopped)
Parsley flakes Finely chop peppers, pimento, and garlic cloves and set aside. Shred cheddar cheese and set aside. Combine vegetables, cheeses and seasonings in mixing bowl and stir using a wooden spoon until well blended. Using rubber spatula to scrape bowl into your hand and form a ball. If making more than one, use ice cream scoop. Roll in chopped walnuts then place in refrigerator on a pan or plate lined with parchment paper. Enjoy with crackers, chips, or spread on sliced meat and rolled up.
