Shutdown Dinner: Kale & Goat Cheese Frittata Cups

I was finishing off what was left of the fresh food in the refrigerator when I noticed a huge amount of kale.  Having made an egg/cheese/sausage cup recently, I figured this wouldn’t be too hard.  Here’s what I did:

2 cups chopped kale

1 garlic clove, sliced thin

1 tablespoon olive oil

1/4 teaspoon crushed red pepper

8 large eggs

1/4 teaspoon salt

A few shakes of ground black pepper

1/2 teaspoon thyme

Crumbled goat cheese

I removed the kale ribs and cut the leaves into 1/2 inch strips.  

I chopped kale!

I chopped kale!

Then cooked the garlic in the olive oil in a skillet for like a minute.  Then I added the crushed red pepper and kale and cooked it till it wilted.

I love these bamboo utensils

I love these bamboo utensils

Whisked the eggs salt and pepper in a bowl, added the thyme and kale.  

Looks like vomit, doesn't it?

Looks like vomit, doesn’t it?

I sprayed 8 silicone muffin cups with organic olive oil and poured the mix in.  I crumbled goat cheese on the top.  It looked terrible.  I felt as though there was not only too much kale, but that the kale was cut way too big.  

Oh my, I'm terrified this won't work!

Oh my, I’m terrified this won’t work!

Either way, it was too late now…I baked it at 350 for about 20 minutes, which was when I noticed they had popped up.  

How funny is that?

How funny is that?

I’ve never seen this before, but they literally popped up out of the cups, LOL!  This made it real easy to remove them.

I LOVED the goat cheese kick, and felt it would do better with more throughout.  I would also cut the kale very small and put in a little less next time.

My husband ate 5 of them!  But again, who knows if that means it tasted good or not.  I fear he’d eat soup off the floor if I asked him to.  My son wouldn’t eat it, he just screamed.  Then again, he hates eggs.

The finished product

The finished product

So, now I’m down to fingerling potatoes, a single apple, and some grapes for fresh produce.  Will start on the frozen stuff soon.

Shutdown Dinners

Yeah, the government shutdown is causing my kitchen creativity to suffer.  I’ve not purchased any meat because we can’t afford it.  We’re living off of what we have stocked in the house, most of which was purchased for my 18-month-old.

Last night we had Annie’s Homegrown rotini pasta – essentially an organic version of Velveeta Shells & Cheese.

Throw in some peas and kale and you’ve got a meal.  Yum. 

Tonight I threw Mom Made Food’s Chicken & Apple Meatballs into some Organic Turkey Gravy.

Add Organic Quinoa and Organic mixed vegetables, and you’ve got another shutdown meal.

I guess I feel fortunate that I had previously bought so much frozen food.  I wasn’t watching the news and didn’t know the shutdown was even on the table when it happened.  The truth is, we’ve seen the posturing before.  In my many years as a Fed, they did this a lot.  In fact, it got pretty serious a few years ago, but they just kept on with these continuing resolutions.  My husband never came home and said, “Hey, there is a possibility of a shutdown.”  Had he done so , I might have planned our finances better.  But for now, we’re just going to have to survive on Mac & Cheese and frozen meatballs.

Apricot BBQ Chicken

I’m not a cook.  I’ve never enjoyed cooking – ever.  I remember when my son turned 1, the pediatrician told me I have to start cooking family meals.  When I said I didn’t know how to cook, she said “You better learn.”  Sheesh!  My husband and I had decided before C was born that he would eat & drink Organic exclusively.  Little did I know how expensive and limiting that would be.  But, C is now almost 18 months old, and I have to say I’ve tried and succeeded at a few dishes, and I’ve pulled a lot of dishes out of my – well – you know.

I didn’t have a recipe for what I wanted to make last night, but the idea sounded good, so I winged it.  Here’s what I did:

2 large boneless/skinless chicken breasts

1 12oz bottle of Annie’s Homegrown Original BBQ Sauce

1 10 oz bottle of apricot preserves

1 pouch Lipton Onion Soup Mix (I know, it’s not organic)

A few sprinkles of garlic powder

Throw it all in a crockpot and cook on low until finished.  I gave mine about 4 hours.

I served it with Basmati Rice and Edamame.

I feared it would be too sweet, but it was actually the opposite, in a good way.  It had a bit of a kick to it, which was enjoyed by all.  Having never used Annie’s BBQ sauce, I can say that this was where the kick came from, as when I opened it I was a bit taken aback.  Either way, my crappy cooking turned out on Monday.

Now, to plan for the rest of the week.  As we have been impacted by the government shutdown, we’ve not bought any meat (organic is so expensive).  We’ll see what I can pull off with grains and veg for the next few days.