Anyone who knows me knows that I eat relatively healthy. I'm a salad and vegetable girl. In fact, my mostly vegetarian streak is still going strong (save for the vat of Bolognese I made last week). However, my kryptonite isn't chocolate or ice cream.
It's pig. Sausages. Prosciutto. B a c o n.
I was introduced a week or so ago to a product that, well, makes my heart flutter a little bit. I was a skeptic. I really was. Real tasting artificial bacon flavoring!? Yes. It's true. Let me introduce you to Bacon Salt.
Bacon flavored salt. Two great tastes that taste great together.
I ordered the three pack: Original, Peppered, and Hickory. I have tried the first two - the third flavor is going to the boy's recipe test kitchen. I'm hearing mumblings of using in a Bloody Mary...but I'll report back when I know more.
This is a wonderful way for those people with dietary restrictions to add bacon flavor to foods. If you're on a diet and can't justify the added fat and calories, this is for you. Veggies who love the taste but not the guilt will LOVE this. Are you Kosher? You need this, too. The taste is quite authentic...but be warned...this is SALT...so this product cuts out the need for both pig AND salt.
I tried my two flavors with stellar and realistic bacony results, which you'll see here in this post. Both are easily prepared, veggie friendly recipes that were enhanced with BaconSalt. If you do give it a try, let me know what you think!
You can find BaconSalt at www.baconsalt.com
Penne Pasta with Arugula, Mascarpone, and "Bacon" - serves 4
- 2 cups dried penne or tubular shaped pasta
- 4 cups loose baby arugula leaves, washed and dried
- 2 tablespoons mascarpone cheese, room temperature
- 2 tsp. dried red chili flakes
- BaconSalt to taste
- Boil pasta in large pot according to directions. Reserve 2 tablespoons of pasta water and add both back into large pot. On extremely low heat, add Mascarpone cheese and red chili flakes and mix thoroughly. When cheese melts to form sauce, add arugula and toss through until just wilted. Remove from heat and season with BaconSalt to taste. Serve immediately.
Pan Fried Kale with "Peppered Bacon" - serves 4 as side dish
- 4 cups Kale - washed, dried, and roughly chopped (bagged or prepared Kale or greens is perfect here)
- 2 tablespoons good quality extra virgin olive oil
- 1/4 tsp dried red chili flakes
- Peppered BaconSalt to taste (for this amount I used 1 tablespoon)
- Heat large saute pan or heavy skillet on medium heat. Add dried kale to pan and allow to begin to wilt. Drizzle with extra virgin olive oil and keep cooking. When 3/4 of the way to desired doneness, add red chili flakes and BaconSalt. Continue to cook until desired tenderness. Make sure you scrape up the charred bits and the crispy parts - delicious and bacony!