SWASHBUCKLED! (S1E5): Brupper for Bros (AKA. The Father’s Day Special)

Our biggest critic (Amanda’s husband) recently asked, “why can’t you just make something simple, like meat and potatoes?” Here in the Fearless Flying Kitchen, we like to take our fans (and critics) opinions seriously…which is why we have “meat and potatoes week” for all the Bro’s out there.


Ingredients featured in this week’s episode:

 

This week, we throw Amanda’s husband a solid, by making a meal out of meat, potatoes, “not meat” and “not potatoes.”

We went with a savory brunch for dinner, which we have officially coined as “Brupper” (add that to your urban dictionary!)

The meal’s base is a blend of mashed red and yellow potatoes with frozen mashed cauliflower. The two are blended together with some Parmesan cheese and herbs and spices and formed into a patty (a savory pancake)

The bag of potatoes also came with purple potatoes. We didn’t include these in the mash, because they would have turned it a funky color. Instead, we rinsed and quartered then, added a splash of olive oil, salt and pepper, and put them in the oven to roast at 400 degrees for about a half an hour.

Next up is the soy-chorizo creamed spinach. Full of so much flavor! At this point, if you are a vegetarian (or just don’t like or have steak) you could top with a poached egg for a fun take on an eggs Benedict.

The steak we used in the episode is a little bit tough, and is perfect for braising (cooked with a liquid). We tried to soften it up a bit by pounding and soaking in buttermilk (the acid can help soften the tough meat), but in the end, it still wasn’t the ideal texture. If we had more time in the kitchen, we definitely would have let the meat marinate for a lot longer (or try a different, wet cooking method, like braising).

To finish off the dish, we ended with a sprinkling of parmesan cheese. Lots of flavor!

Lastly,  before you get to these awesome recipes…We did have a bit of a challenge with our new technology (the challenge was that Amanda accidentally deleted all the footage before uploading it), so apologies for the lack of actual cooking footage on the episode. We’ll work it out and make it work for future episodes. Thanks dad for the technology boost!

Parmesan Potato Pancakes with Soyrizo Creamed Spinach adn Steak Medallions

Parmesan Potato Pancakes

  • Servings: 8
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 7 Small Red or Yellow Potatoes
  • 1/2 Bag Frozen Mashed Cauliflower
  • 1 Egg
  • 1/4 Cup Grated Parmesan Romano Cheese Blend
  • 1/4 tsp Dried Parsley
  • 1/2 tsp Garlic Powder
  • 1 tbsp Everything but the Bagel Seasoning
  • Salt & Pepper to taste
  • Spray canola or olive oil

Directions

  1. Pierce potatoes and place in a microwave safe dish with a tablespoon of water. Cover with plastic wrap and microwave on high for 6 minutes. Add half the bag of mashed cauliflower, re-cover, and microwave for another 4-6 minutes, until potatoes are soft and cauliflower is no longer frozen. Mash the potatoes and cauliflower together, add egg, parmesan cheese, garlic powder, parsley, salt and pepper and mix well. Let cool a little bit and turn on griddle (electric to about 350 or a stovetop griddle to medium-high).
  2. Spray griddle with oil. Take a dollop of potato/cauliflower mixture and flatten into a patty (It will be really sticky, but that’s ok, you can get it mostly there, then continue to flatten with spatula once it is on the griddle ) and place on the hot griddle. Cook on each side for about 4-5 minutes, until it has a nice little brown mark on it.



Soyrizo Creamed Spinach

  • Servings: 4
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1/2 package of Soy Chorizo
  • 1 tsp Olive Oil
  • 2 Tbsp Onion, minced
  • 1 clove of garlic, minced
  • 3 Cups Fresh Spinach (whole bag)
  • 2 Heaping Tbsp Grated Parmesan Romano Cheese Blend
  • 2 Tbsp Half and Half
  • 1/4 Cup Lowfat Milk

Directions

  1. Heat olive oil in a pan over medium-high heat. Once hot, add minced onion and garlic then sauté for about 3-4 minutes. Add soy chorizo and continue to cook for about 5 minutes. Add spinach and let cook down for another 2-3 minutes. Add milk, half and half, and parmesan cheese. Continue to cook over medium-high heat for another couple minutes. Turn off heat and cover until ready to serve.



Buttermilk Steak Medallions

  • Servings: 6
  • Difficulty: easy
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Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 lb Sirloin Medallions
  • 1/2 Cup Buttermilk
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup flour
  • 1/2 Vegetable Oil

Directions

  1. Pound sirloin steak tips with a mallet to tenderize and flatten. Place in a ziplock bag with buttermilk, garlic powder, 1/4 tsp salt and 1/4 tsp pepper. Squeeze air out of ziplock, seal, and place in refrigerator for at least a half an hour (longer preferred).
  2. When ready to cook, take steak out of ziplock, season each side with additional salt and pepper, and drudge through flour. Place oil in a large skillet and heat over medium-high heat. Once hot (will sizzle when something is placed in skillet), then add flour coated steak medallions. Cook for a few minutes on each side (you want it to be brown and crispy on the outside.


 

Rosemary Polenta, Tomato Confit, Carmelized Bacon and Eggs

Polenta Caramelized Bacon Eggs

In order to become a dietitian, you have to go through a minimum of a bachelor’s program in nutrition (and not just any program, one that is officially a “Didactic Program in Dietetics”). Then after that, you have to complete a 1-2 year (approx.) internship program, and then you can sit for your national exam.

My internship was at the VA Medical Center, and there were six of us interns who grew to be like sisters over that year (or, 10 months, to be exact). We would carpool, share food, spend holidays together, fight, complain, some even lived together. I really adored all of my intern-mates, and will have a special spot in my heart for them for the rest of my life.

One time, my intern-mate, Hai Van, invited the girls over to her place for brunch. It was probably the best breakfast I had ever had in someone’s home. I kept asking her what she did, and have tried to re-create the meal, but every time, it just isn’t the same. I shouldn’t be surprised, because this girl would come up with THE MOST creative menus, and was also a professionally trained chef. I mean, how can you live up to that??

I remember being very intimidated by this meal, not only because Hai Van was an incredible chef that made magic in the kitchen…but it called for Polenta. I had never made that before, and my only experience was seeing the log at the store. But my friend walked me through the entire process, and it ended up being a success.

Rosemary Polenta

This was adapted from The Barefoot Contessa. Believe it or not, I actually reduced the amount of butter, half and half and milk by quite a but. It still turned out creamy and delicious. If you are short on time, you can always use the pre-made Organic Polenta from Trader Joe’s. (Side note, I don’t think Trader Joe’s carries cornmeal, at least I have never purchased it from there. Does any one know?)
 

Ingredients

  • 1/4 cup Butter
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic (3 cloves)
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon minced fresh rosemary leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups chicken stock, preferably homemade
  • 1 cup half-and-half
  • 1 cup milk
  • 1 cup water
  • 2 cups cornmeal
  • 1/2 cup Parmesan
  • Flour, olive oil, and butter, for frying

Directions

Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, milk, and water and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.

Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

The rest of the meal was fairly easy. You can make the polenta the night before and in the morning, just slice some of it up and pan fry it in a little butter and oil. To make the Tomato Confit, combine a container of little grape tomatoes, olive oil, salt and pepper, and bake in a glass dish at 325 for 40 minutes.

The bacon is partially cooked on the stove then finished off in the oven @ 425 (until done, it all depends on how much you cook it on the stove). Before putting in the oven, sprinkle with pepper and brown sugar.

The eggs were just simply fried over medium. Then the dish was assembled with the polenta cake on the bottom, tomato confit and then topped with the egg. Bacon was served on the side.

When Hai Van made this, she sprinkled some fresh basil on top and served a side salad of field greens with balsamic vinaigrette and goat cheese, which was perfect for a brunch. It also added some more color to the plate. She also had a bloody mary bar, which is always a fan favorite (Side note – Trader Joe’s has a great bloody mary mix!)

Pumpkin French Toast

PUMPKIN-french-toast

The other day, I walked into Trader Joe’s, and for the first time, I felt a little intimidated by the amount of pumpkin items on the shelves. I am a lover of all things pumpkin (well… most things pumpkin) and even I almost thought “they have gone overboard,” but something inside me just couldn’t mutter those words.

Seriously, I love fall: Halloween, Thanksgiving, shopping, crisp and cool air, apple cider, school starting and tourists leaving. The flavor of ‘pumpkin’ just really helps me feel like fall has arrived. Call it ritualistic if you will.

Pumpkin Stash

My Pumpkin Stash

I started with the Pumpkin PopTarts Organic Frosted Toasted Pasteries. They were amazing, but were admittedly an impromptu purchase that should have never ended up in my basket, and only did because I was starving. I am all about moderation, but these little guys have no place on your breakfast plate.

The next thing I purchased was the “Pumpkin Walks into a Bar” bar. I will try just about anything in that line of products because I think the title is just that clever. Fig has been my favorite, but the pumpkin was pretty delicious too. My first experience with this item was when I was coming home from Disneyland on Dapper Day, and was trying to make it back to San Diego before rush hour, so I skipped lunch and only had those bars in my car. They were so delicious, I ate two of them. The next time I had a whole one to myself (once I was properly fed), I felt it was a little too sweet for my liking. However, my 18 month old daughter LOVES these bars and goes nuts for them.

The other fancy item I tried this year was the Pumpkin Cornbread to go with my Black and White Chili. Without sounding like a broken record, I always find the cornbread at trader joe’s to be a little too sweet for my taste buds (and that is saying a lot!! I love sugar!!) and this was no exception. I was also missing out on the giant chunks of corn that come in the normal cornbread. It was delicious, but I think from here on out I would stick to the traditional cornbread mix. I DID however feel inspired to attempt to make pumpkin cornbread cupcakes with Maple Frosting out of this mix, so stay tuned for that.

Truth be told, I am a bit of a purist when it comes to my pumpkin. I much prefer just getting a can of old fashioned pumpkin puree and just adding scoopfuls to my recipes already in rotation. I purchased a can at Trader Joe’s on my last trip, anticipating I would make Taylor Switft’s Pumpkin Chocolate Chip Cookies but ended up doing something different, but just as yummy.

pumpkin spice

If you go onto Pinterest, you’ll see close to a million recipes for Pumpkin French Toast…WELL HERE IS A MILLION AND ONE! But seriously, there is a reason why this is so popular: it is delicious. There are just some foods pumpkin just fits really well into (while there are others, like, say, Pumpkin Spice Pringles, that make me lose my lunch).

Another great part of this: my daughter loved it. But then again, I wasn’t really expecting her to NOT love it, because she is a hoover and eats everything, especially pumpkin spice things.

So, without further adieu, I present you:

Pumpkin French Toast

  • Servings: 2
  • Difficulty: easy
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IMG_2674
Ingredients:

  • 3 Slices of Milton’s Multigrain Bread
  • 2 Tbsp Organic Pumpkin Puree
  • 1 Egg
  • 1/4-1/2 Cup Milk
  • 1/2 tsp Pumpkin Spice
  • Butter
  • Optional: Powdered Sugar and Agave Maple Syrup

IMG_2675Directions:

  1. Beat egg, add pumpkin puree and mix well. Add milk (start with 1/4 cup and if it looks thick, add more. I always try to put in as little milk as possible with my French toast). Finally add in the pumpkin spice (or if you are out, you could just use a mix of cinnamon, ginger, allspice and nutmeg and if you are trying to emulate the Trader Joe’s pumpkin spice, a pinch of clove too)
  2. GrillingHeat skillet on medium and add a pat of butter to the pan and let melt. I have tried to skip this step before,
    but the French Toast just gets stuck to the skillet, so, just do it and be liberal with the butter. You can always blot some off after.
  3. Dip bread (you can cut it in half if you like) in egg/milk mixture. Make sure each side is fully saturated.
  4. Cook French Toast a few minutes on each side until it starts to brown. Remove from skillet and top with powdered sugar and/or maple syrup.


**CUTE CULINARY ITEM ALERT**

powdered-sugar-spoonI had a little “me” time the other night, and I somehow found myself browsing the aisles of Crate and Barrel (which I could easily drop a couple thousand each time I walk in that store). I went to get a basket for my bathroom, but left with a quiche dish and the most adorable little powdered sugar spoon ever. I couldn’t pass it up, and was truly my inspiration for this post.

Sweet Potato Waffles with Fresh Berries and Cream

sweet potato waffle

Last year for my birthday, I convinced my husband to buy me a waffle iron.

“But you never make waffles!” He would say.

“I know! That is because I don’t have a waffle iron!”

“But how often would you make waffles?”

“ALL THE TIME!”

I was really just saying whatever I could to get the darn thing, but now that I have it, I find that I really do make waffles all the time (and not just because waffles just-so-happen to be my toddler’s all time favorite breakfast food.)

The very first thing I made in my waffle iron was the whole grain waffle mix from Trader Joe’s. And, I thought it was awful. Very cardboard-y, pretty disappointing. I could do better (I thought to myself).

And so at that point, I set out to perfect a waffle recipe that did NOT use Bisquick (which is loaded with trans fat, one of the only exceptions to my “all foods fit” theory). My grandma and mom use Bisquick, so I couldn’t go to them for an amazing recipe that had been passed down from generation to generation. I was on my own for this one.

Sweet potato waffle ingredientsI tried whole wheat flour, I tried oats, I tried flax, I tried apple sauce, I tried using oil instead of butter…I think I went through every variation possible. Then I ended with this general combination, that included sweet potato in place of the fat (many recipes use a few tablespoons of oil or melted butter), and white wheat flour instead of dense whole wheat flour. I also added ground flax seed for a little healthy fat (since I had completely removed it with the sweet potato addition) and stuck with my 1% milk that I have in the fridge. I think coconut milk or almond milk would also taste great in this waffle, but, alas, I just don’t regularly stock it at my house (we are dairy drinkers around here).  In fact, sometimes I will even add shredded coconut to the waffle, for a little but of a chunkier texture, and it is great!

frozen toaster sweet potato waffles from the Fearless Flying KitchenThere are two things that I really LOVE about this waffle recipe:

  • You really don’t need to use any toppings. My daughter eats this waffle plain, and I do too sometimes. If you do feel like putting topings on, you really don’t need much. I sometimes like to fancy mine up with a tiny amount of agave maple syrup, diced berries and whipped cream. That just feels so decadent (but really isn’t that decadent, since it is a fairly healthy waffle).
  • frozen toaster sweet potato waffleEven if I make waffles for the whole family, there is always enough left over to make freezer waffles. I just use 1/4 cup (or a heaping Tbsp) of batter as opposed to a full 1/2 cup. The waffles come out in a square shape, just the right size for the toaster.

I also love that my daughter loves these, and I can feel good about serving them to her because they are full of vegetables, healthy fats, whole grains, and not too much sugar.

kid tested, and kid approved sweet potato waffles from the Fearless Flying Kitchen

Sweet Potato Waffles

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1blogger-image--1584073228 cup 100% White Wheat Flour
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 1 tablespoon ground Flax seeds
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp ground cinnamon
  • 1 large Egg
  • 1 cup 1% Milk
  • 1 teaspoon Tahitian Vanilla extract
  • 1 Small Sweet potato

Directions:

  1. Preheat waffle iron. Cook sweet potato in a microwave by rinsing, poking with a fork, wrapping in a paper towel, and cooking for 5-7 minutes, until sweet potato is soft.
  2. Mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl, and slowly add the cooked sweet potato (removing outer skin), mashing the sweet potato as you go. If you want less chunks of sweet potato, you could also mix the wet ingredients in a blender or mixer. Combine the wet and dry ingredients and mix until just incorporated.
  3. Pour 1/2 cup of batter into preheated waffle iron and cook until ready.
  4. Top with fresh berries and cream or agave maple syrup.