Posts tagged ‘msg’

February 10th, 2011

Potato and Broccoli Fritatta

Yes! I’m still here. You would think being snowed in would mean lots of blog posts, about interesting food, etc. You would think I would have delighted my stomach with warm hearty slow cooked meals. Nope! Just the opposite.

Being snowed in for me, means watching lots of documentaries that make me question everything I believe about the food I eat. I made some, not so pleasant discoveries about a staple ingredient in my cooking. I used Quorn a lot. B liked it and that was the first reason I continued on with it. It was easy to use in place of meat and it was not made from soy. I do not care to incorporate too much soy into my diet, so this was a major plus. Then I decided to stop eating gluten. I THOUGHT some quorn products were gluten free. I was wrong. While the ingredients listed don’t say wheat, some of their flavors and starches are derived from wheat.

Another discovery I made was that another ingredient- autolyzed yeast (and others), is a form of MSG. I felt so lazy when I found this out. Why didn’t I do me research! I think I was afraid of another food being taken out of my diet. In all fairness, I will say I do not believe I am sensitive to the wheat and MSG in the Quorn products, however, I believe B is! One more thing to add to the trash can.

After coming to terms with the fact that I will no longer be eating processed “fake meat”, I had to start getting inventive.

I made this beautiful potato and broccoli frittata and it was so delish and satisfying. You can add as many ingredients as you want. It’s a great quick dinner in one pan!

Broccoli and potato fritatta

I-2 potatoes (enough to line the bottom of the pan and more for the top
2 C raw broccoli floretts, cut small
4 eggs
Extra virgin Olive Oil
1/2 t salt
pepper to taste
hot sauce to taste

Preheat oven to 350 degrees F
With a mandolin, slice the potatoes very thinly.
Boil in hot water until tender but still sturdy…about 3 minutes
Drain the potatoes
Add evoo to the bottom of a 9 inch oven safe skillet and place the potato slices in a concentric patter covering the bottom and up the sides of the pan. Fry the slices over medium high heat until golden brown.
Beat the eggs until light and fluffy. Add the salt and pepper and a little hot sauce if you like it spicy.
Slowly add the eggs to the potatoes and evenly distribute the broccoli. If you are going to add cheese, evenly distribute that as well.
Cover the top of the egg mix with the left over potatoes slices and bake in the oven for 20 minutes or until there is very little jiggle in the middle.
Place a plate on top of the skillet and flip over the frittata. Serve immediately.

*if you like your eggs on the spicy side, jalapenos are a great addition!

August 12th, 2010

Homemade Seasoning Salt

I remember vividly, sitting at the counter, eyes barely open, eating my breakfast. Most mornings it was soft boiled eggs, or eggs of some sort. Whatever egg it was, it was always accompanied by that red-ish orange and silver striped shaker with the shiny, curly “L”. That’s right, Lawry’s seasoning salt (see the jar in the photo?!).

I loved the stuff! I would sometimes put it in the center of my hand, wet the tip of my finger, and dip it into the salt to enjoy. I don’t know what it was about it. Maybe it’s because my mom put it on everything from veggies and eggs, to mac and cheese. I have fond memories of sprinkling seasoning salt on my hard boiled Easter eggs, (just the whites). I could have ate those all day, but only if I had seasoning salt. I just loved the spiced up salt flavor that got rounded out with a tiny hint of sweetness.

As I got older I found a different brand I liked but it was sort of hard to find. I once found it at a German grocer and nearly bought them out. I’m not really sure when it happened, but I stopped using the famous salt. It wasn’t because I didn’t like it anymore, but I think it’s because my mom switched to a cheaper brand and I just chose to for go the salt.

When I adopted the organic life style, I would have to actually ask for the seasoning salt to not be used on my food. Some contain MSG, nearly all contain flowing agents. Why did they have to add all this crap in it? I guess that’s part of why I liked it so much?

Anyways, I would look for something similar at my organic grocery store but I always came up short. I was determined to make my own when I had a sudden urge to add it to my new egg sandwich I had made up…it was missing just this one thing and I wasn’t going to go without it anymore!

I got it right on the first try. I’m so excited to now have this as my seasoning staple. It’s made with organic, pure ingredients. Nothing you have to question, no flowing agents, no msg. Just pure spices with a hit of sugar.

Seasoning Salt
1/4 C pink Himalayan salt (fine)
1T+1t organic granulated sugar
2 t smoked paprika
1 t garlic powder
1 t garlic granules
2 t onion granules

Add all ingredients in a jar and shake to combine. Be sure that all the spiced get mixed together and creative a pinkish mix.