Gryphood

  Ingredients: 10 eggs 1 onion 4 cloves garlic 4 oz spinach (1/2 bag) 8 oz/225 grams feta 300 grams pre-cooked ham (1/2 of a 600 gram ham) 1/2 cup milk Salt and pepper to taste Chili flakes to taste Olive oil for frying Instructions: Preheat oven to 425 F, heat up some olive oil in a pan Dice 1 onion, mince 4 cloves garlic, roughly chop 4 oz spinach, dice 300 grams ham, set aside Crack 10 eggs into large bowl, add 1/2 cup milk and whip until consistent Sautee onion and garlic until fragrant and onions are soft and translucent Add onion and garlic to egg mix Sautee 1/2 pack spinach until wilted, then add to the egg mix. Sautee ham as well if desired and add to mix as well Add salt, pepper, and chili flakes to taste and stir everything until combined Pour mix into baking dish. I made it in a cast iron pan, so I returned it to the pan I was using to sautee Bake for 30-35 min Yield: A panful of frittata. Dinner for 2 with leftovers Source: Modified from The Diabetes Code by Dr. Jason F...

This will be a bit of a different post from usual, as it is my first non-recipe Gryphood entry. It's still food-related and instructional however, as it is about taking care of cast iron cookware. As far as my understanding, there are three mainstream cookware options: cast iron, stainless steel, and nonstick. Stainless steel is good because it heats up fast but some foods are vulnerable to sticking to its surface and it can warp over time.  Nonstick is good because it's resistant to sticking, but the material used to make it this way invariably leaches off over time before it gets the chance to warp and you can't use metal utensils on it for fear of quickening this process. The leaching also creates some health concerns.  Cast iron is good because of its durability, ability to hold heat which is useful for cooking on uneven surfaces like a fire, and it's relative nonstick surface without the associated issues concerning health and durability, but it takes a longer time...

  Ingredients: 1 3/4 cups dried chickpeas 1/4 cup olive oil 2 cloves garlic 1 small cooking onion 1 tbsp cumin 1/2 tsp cayenne pepper 1 cup flat leaf parsley 1 tsp salt 1/2 tsp pepper 1/2 tsp baking soda 1 tbsp lemon juice Equipment: Food processor Large bowl Baking sheet Oven Instructions: In a large bowl, soak 1 1/4 cups chickpeas with about 4 inches of water for 24 hours Preheat oven to 375 F Brush large, rimmed baking sheet with olive oil Coarsely chop 2 cloves garlic, 1 cooking onion, 1 cup flat leaf parsley In food processor, add soaked chickpeas, chopped garlic, onion, and parsley, 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp baking soda, 1 tbsp lemon juice Pulse until mix is chopped and mixed but not puree'd Form mixture in 1 1/2" patties and place onto baking sheet. Depending on how big your baking sheet is, you might have to do 2 batches. If you do a second, you might have to oil the pan again Brush tops of patties with olive oil Bake for...

  Ingredients: 1 sweet potato 1/4 cup cornstarch Splash of vinegar 1 tsp salt 1 tsp black pepper Peanut oil Equipment: Pot Wire wrack Colander Baking sheet Squeeze bottles Instructions: Set pot of water to med-high Peel and cut sweet potatoes into fries, heiring on the thinner side Preheat oven to 475 Once pot of water is boiling, add pinch of salt and splash of vinegar Put in fries for 6 min While fries are boiling, combine 1/4 cup corn starch with 1/4 cup cold water After fries are done, toss in corn starch slurry Add fries to wire wrack, making sure they aren't touching Drizzle peanut oil on fries Bake for 15 min Flip fries and put back for another 10 min Put fries in bowl and toss with 1 tsp salt and 1 tsp black pepper Source:  https://www.youtube.com/watch?v=ZCXX7Dea6eA&t=496s Yield: Enough to be a side for two plates Description: Sweet potato is way more diabetic-friendly than regular potatoes, which makes no intuitive sense. I can't have sweets or potatoes, but I ca...

  Ingredients: 1 large rutabaga 1/2 cup butter 1 pound ground meat 1 cooking onion 4 cloves garlic 2 cups peas and carrots (or any combo mixed veg, corn is popular) 1/4 cup bbq sauce 2 tbsp Worcestershire sauce 1 tbsp salt Cooking oil Tools: Saucepan, frying pan, colander, 8" by 8" baking dish Instructions: Peel and cube one large rutabaga Put cubed rutabaga in saucepan and cover with water Add pinch of salt, heat until boiling Reduce heat and let boil for a full 30 min While it is boiling, heat some cooking oil in a frying pan, dice 1 cooking onion and mince 4 tbsp garlic Sauté garlic and onion until fragrant and onion turns translucent Add 1 pound ground meat and cook until browned Add 1/4 cup bbq sauce and 2 tbsp Worcestershire sauce, toss until mixed, then remove from heat Preheat oven to 350 F Once cubed rutabaga has finished boiling, test for tenderness. If they can be easily broken with a fork, drain them through a colander and return it to the sauce pan Add 1/2 cup bu...

  Ingredients: 1/4 cup olive oil 1 onion 4 cloves garlic 1 large carrot 2 ribs celery 2 cups dried lentils 1 large can (28 oz) crushed tomatoes 5 cups (1 tetra pack) vegetable stock 2 tsp cumin 1 tsp curry powder 1 tsp paprika 1/2 tsp thyme 2 tbsp lemon juice Salt, pepper, and crushed red pepper flakes to taste Special Equipment: Immersion blender Instructions: Heat 1/4 cup olive oil in a sauce pan on medium heat Chop 1 onion, 1 carrot, 2 ribs celery, and mince 4 cloves garlic Add garlic and onion to heated pan and cook until fragrant and the onion begins to turn translucent (about 5 min) Add carrot and celery and cook for about 10 min Add 1 can crushed tomatoes, 5 cups (1 tetra pack) veg broth, 2 cups dried lentils, 2 tsp cumin, 1 tsp curry powder, 1 tsp paprika, and 1/2 tsp thyme Turn heat up and bring to a simmer, then turn heat down, cover and let simmer about 40 min Briefly use an immersion blender to thicken the soup but make sure to keep it chunky Add 2 cups water (or to des...

  Special Equipment: Hand Mixer Ingredients: 1 1/2 cups heavy cream 8 oz cream cheese 1 cup creamy peanut butter 1 cup powdered sugar 1/2 tsp vanilla extract 2 1/2 Oreo baking crumbs 1/2 cup melted butted Chopped mini peanut butter cups/Reese's Piece/ whipped cream for garnish Instructions: Combine 2 1/2 cups Oreo baking crumbs and 1/2 cup melted butter Press combined mixture into a muffin baking sheet Add 1 1/2 cups heavy cream to a bowl and blend with hand mixer until peaks form In another bowl, use hand mixer to blend together 1 cup peanut butter and 8 oz cream cheese until fully combined Add 1 cup powdered sugar and 1/2 tsp vanilla extract to peanut butter mix and beat until fully combined Add the whipped heavy cream to the peanut butter mix and blend until fully combined Add the peanut butter mix to the Oreo tart shells Let cool in fridge for at least 4 hours Garnish with your choice of whipped cream, mini peanut butter cups and Reese's pieces Source:  https://www.howswee...