Take Back the Kitchen: Alma’s Tater Tot Egg Strata

In a previous recipe post I wrote about homemade tater tots. I made so many that I had a need for the leftover ones! I added them to a kale inspired egg strata and the results were great. Feel free to use store bought tater tots or none at all. Enjoy!
Kale and Tater Tot Egg Strata

9 eggs
1 cup heavy cream
1 cup whole milk
1 cup chopped kale
3 oz. crumbled goat cheese
15 baked frozen tater tots (or cooked, homemade from previous Take Back the Kitchen recipe)
1 tsp olive oil
1/2 tsp Kosher salt
1/4 tsp ground pepper
Preheat oven to 350 degrees
1) In a big bowl, whisk together the eggs and heavy cream.
2) Add in 1/2 tsp salt and 1/4 tsp pepper and whisk. Set aside
3) In a small saucepan heat up the olive oil and saute the chopped kale over a low flame for a few minutes until wilted.
4) Stir cheese and sauteed kale into the egg mixture, and pour the mixture into a 9″ X 13″ casserole dish.
5) Drop in the tater tots and bake uncovered for 30-40 minutes at 350 degrees until a knife comes out clean in the center.
*If the top is browning but the middle is still raw, cover with aluminum foil and bake a few more minutes until cooked through.
For more great recipes, visit Take Back the Kitchen, LLC

Take Back the Kitchen: Alma’s Paiche Miso Fish

Alma.jpg Want to incorporate a non-fishy fish into your family’s life? Paiche is a delicious fish that resembles sea bass. Serve with sauteed kale and mashed potatoes-yum!
Paiche Miso Fish:

1 lb Piache fish or sea bass, cut into 4 fillets
2 TBS white mild miso (at Whole Foods and some other specialty stores)
1 TBS Thai Sweet Chili Sauce (Asian food stores and many other supermarkets)
1/2 tsp ground mustard powder
juice of one lemon
3 TBS Orange Juice
Stir marinade ingredients together until combined
Spread over fish until fish is coated and marinate in the fridge for at least 1/2 hour
Grill or bake fish at 350 for 20 minutes or until opaque in the center and serve
Alma Schneider
Take Back the Kitchen, LLC

Take Back the Kitchen with Alma Schneider

My kids went NUTS for my friend Jill’s simple and delicious meatballs. Low fat, tasty alone or with pasta. I made them with spinach linguine and a simple red sauce. Enjoy!
Jill’s Turkey Meatballs:
1 lb dark meat turkey-ground
3/4 cup red marinara sauce
3/4 cup breadcrumbs
1 egg
fresh chopped rosemary
fresh chopped parsley
olive oil for sauteeing
Combine wet ingredients in a bowl and dry ingredients in another. Combine and shape into 1 inch size balls
Sautee in olive oil
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.