The challenge this week over at I Heart Cooking Club is BACON! What better way to help season my newly found Wagner cast iron 9 inch skillet!
But can bacon still be a part of a healthy clean eating diet? Sure, why not! As long as it’s in moderation, right?
Oh and of course make sure you choose an appropriate uncured (no nitrates) brand. I picked up a package of 365 organic uncured center-cut reduced sodium bacon at Whole Foods yesterday. I chose this particular brand because I liked that it was lower in fat and sodium, but there were other choices as well.
I opened the package, and sliced the whole thing in half. I figured halves would fit in the 9 inch skillet much better. I cooked up 10 halves for both of us = which calculates to 2.5 whole slices for each @ only 88 calories.
I fried the bacon on medium low heat, trying not to overcrowd the pan, turning the slices regularly. It worked very well, and I had a ton of bacon fat that I saved in a glass jar (refrigerated when cooled) – I don’t know if I will re-use the bacon fat, but I saved it anyway.
We ate BLT sandwiches with slices of my homemade whole wheat bread, CSA lettuce leaves and yummy fresh tomatoes from my deck tomato plant. It’s been a long time since I ate a BLT and I loved it! Bacon will definitely be on my menu again!
And now, to figure out what else I am going to cook using bacon. I divided the bacon into two packages for the freezer, but I kept some out so I can cook one of Mark Bittman’s recipes for the IHCC. I will find something delicious for tonight!