Born Feet First

Bacon Weekend

Posted by BornFeetFirst on December 11, 2010

After yesterday’s successful and yummy Bacon Jam experiment, I decided we needed to have bacon pancakes for breakfast. We had the perfect excuse for such gluttony: our 20-year-old nephew was visiting. You can’t let a 20-year-old college student starve, you know!

I whipped up a batch of buttermilk pancake batter, then pulled cooked strips of bacon from the fridge. I mean, the bacon came in 1-pound packages and I only needed 1 1/2 pounds for bacon jam, so I had to cook up the rest for bacon pancakes. I just had to!

Pour the batter on your griddle, then top with a strip of bacon. When the pancake is ready to flip, flip it. The bacon will heat up while the pancake finishes cooking.

Change the shape of the pancakes for a smaller batter:bacon ratio. Bacon in every bite!

Our nephew topped his with butter. He’s 20, 6’4″ and skinny. He can handle it.

Serve with maple syrup – the real stuff, please. YUM!



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Bacon Jam

Posted by BornFeetFirst on December 10, 2010

…Because everything’s better with bacon.

This morning I got up and ran 3.33 miles which will do absolutely nothing to make up for what I did next. I made bacon jam. Don’t clean your glasses. You read that right. I made bacon jam. Obviously I have too much time on my hands.

I found the recipe in the current edition of Martha Stewart’s Food Everyday magazine. I’m not a real bacon fan, unless we’re talking about Kevin Bacon. Then I’m a really big fan. Anywhoo, there was the recipe and there I was with a big blank spot on my calendar.

I made a special trip to the store for 1 1/2 pounds of bacon. Everything else was in the cupboard.

Bacon, brown sugar, maple syrup, coffee, onion, cider vinegar.

Mmmm... bacon

Now it's crispy!

After the bacon was crispy and brown, I pulled it out to drain on paper towels.

Leaving a couple tablespoons of bacon grease in the pan, I then tossed in 2 small chopped onions and 2 minced cloves of garlic and stirred them around to loosen up the browned bits of bacon left on the bottom of the pan. Meanwhile, I snitched a bite or two of bacon.

Once the onions were nice and soft, in went the cider vinegar (1/2 cup) plus 3/4 cup of coffee, 1/4 cup of maple syrup, and 1/2 cup brown sugar.

Bubble, bubble, boil then simmer until things start to thicken a bit, then dump in the bacon and toss it around.

I transferred the whole bacony, oniony conglomeration into a small pot to simmer for a couple of hours. Martha Stewart’s recipe calls for several hours in a crockpot, but I didn’t feel like digging mine out of the back of the cupboard.

The whole thing simmered for a couple of hours, filling the house with the smell of bacon. Once it was nice and thick, I popped it into the food processor, pulsed it a few times, and ended up with a jam-like final product.

Then I baked mini cornbread muffins. Oh yah, it’s good.

Here’s the recipe:

1 1/2 lbs sliced bacon, cut into 1 inch pieces

1 1/2 medium onions, diced small

2 cloves garlic, minced

1/2 cup cider vinegar

3/4 cup brewed coffee

1/2 cup brown sugar

1/4 cup maple syrup

Fry bacon in 2-3 batches until crisp and browned. Remove bacon from pan and place it on paper towels to drain. Remove all but about 2 Tbsp of bacon fat from the pan, then toss in the onion and garlic. Cook on medium heat until onion is soft. Add in the remaining ingredients, stirring to combine. Bring to a boil, scraping up all the browned bits from the bottom of the pan. Add the bacon back into to the onion mixture and simmer on low until thick and bubbly. This could take 90 minutes or more. Once it is thickened, transfer the contents to a food processor and pulse 4-5 times until the bacon mixture resembles chunky jam. Toss it back in the pan if you want to thicken it a bit more, or just let it cool and serve it.

Note: Martha Stewart’s recipe calls for transferring the combined onion, bacon mixture to a slow cooker and cooking the jam on high, uncovered for 3-4 hours until thickened. If anyone has the patience for that, please report on the results.

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Malted Garbanzo or Black Bean Brownies

Posted by BornFeetFirst on August 5, 2010

Brownies made with beans? They’re fantastically moist and tasty. My 6-year-old neighbor loved them, even after learning the true nature of the secret ingredient.

Here’s my recipe.

4 eggs

2 cups garbanzo beans, rinsed & drained (OR, 2 cups black beans, rinsed & drained)

1 1/2 cups of semi-sweet chocolate chips, melted

1/4 cup brown sugar

3/4 granulated sugar

1/2 tsp baking powder

2 tsp vanilla

*1/4 cup malt powder such as Horlicks, Carnation, or Ovaltine – optional. Malt powders are not gluten free.

Preheat oven to 350 degrees. Butter a 9×9 cake pan.

Put eggs and beans into a blender or food processor and pulse or blend a few seconds. Add sugars, baking powder, vanilla and malt powder to the mix and blend until smooth. Add melted chocolate and blend until just mixed in. Pour into prepared pan and bake for 35-45 minutes.

For gluten free brownies, leave out the malt powder. But, you can add in whatever other ingredients you like in your brownies: 1/2 cup chopped walnuts, 1 tsp cinnamon, 1/2 tsp almond extract, or  1/2 cup of coconut. You could dust them with some powdered sugar after they’ve cooled for a pretty presentation, or when they’re still warm, top them with some marshmallows and put them under the broiler to brown the topping. Just be sure your pan is broiler safe. The options are endless.

Give the recipe a try. Tell me what modifications you make and how you like it.

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Daily Needs, In Case You Need A Reminder

Posted by BornFeetFirst on July 16, 2010

From a 1940’s Girl Scout handbook, this little gem:

Let's see... I've brushed my teeth. Now what am I supposed to do?

Posted in Uncategorized | 2 Comments »

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