Posts tagged eggs

Meatless Strata redone from OUR garden

2 cups of torn/semi dried bread pieces
Swiss Chard – cleaned, stems removed, chopped into bite size pieces (about 10 oz)
bok choy – cleaned, chopped into bite size pieces (including stems if you’d like) (about 10 oz)
8 oz of cheese – your choice (we used mozzarella)
4 beaten eggs
1 ¾ cup milk – we used fat free milk
½ cup sour cream – again we used fat free
1 chopped onion
1 tbsp Dijon style mustard
¼ tsp caraway seeds (crushed)
1/8 tsp pepper

Strata Ingredients

 

 

 

 

 

 

 

 

 

1. place 1 cup of the torn torn bread in a 2 qt baking dish (we are using an 8×8 square baking dish)
2. saute onions until caramelized to your liking, add in swiss chard and bok choy and continue cooking for 4 minutes – make sure to stir often

Strata

Strata

3. allow the veggies to cool to the touch
4. top the bread with 1/2 of your cheese and cooled, cooked veggies

Almost complete strata

Almost complete strata

5. place the remaining ½ of torn bread on top of the veggies, then top the bread with the remaining 1/2 of cheese
6. in a mixing  bowl (at least a 4 cup capacity) beat your eggs, add in your milk, sour cream, pepper and caraway seeds
7. pour your mixture above over your bread/veggie/cheese layers 

Strata - All Done

Strata – All Done

8. chill for 2 – 24 hours (isn’t that cool you can prep this the day before) – minimum I let mine always set for 6 hours, but the original recipe only calls for a min of 2
9. when ready cook at 325 for 50 – 55 mins
7. check for doneness with a knife or toothpick – if it comes out clean TADA it is done!
8. serve!!

 **adapted from BHG: New Cookbook – page 238

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Spinach & Tomato Strata – ON THE GRILL

 

 

 

 

 

 

 

 

 

ingredients:
5 – 6 pieces of tomato basil bread, dry and torn into pieces
8 – 10 fresh spinach, cooked and set aside to cool
8 oz shredded Swiss cheese
4 beaten eggs (we used 2 duck eggs and 2 SMALL chicken eggs)
1 ¾ cup milk
2 – 3 small tomatoes chopped
½ cup sour cream
1 tbsp Dijon style mustard
¼ tsp caraway seeds (crushed)
1/8 tsp pepper

directions:
1. place ½ of the torn bread in a 2 qt baking dish (we used a square baking dish)

2. sauté the spinach until cooked and add in tomatoes – place on a paper towel lined plate to cool and drain
3. in a mixing  bowl (at least a 4 cup capacity) beat your eggs, add in your milk, sour cream, pepper, caraway seeds and onion
4.  place cooled spinach and tomatoes over torn bread in baking dish, top with all of your cheese

5.  top with remaining torn bread
6. pour your egg mixture, over your bread/veggie/cheese in your baking dish
7. chill for 2 – 24 hours
8.  When you are ready cook at 325 for 50 – 55 mins, check for doneness with a knife or toothpick – if it comes out clean TADA it is done!

*We baked our strata on our new ELECTRIC grill, we used a thermometer to check/maintain heat and baked it outside and kept the heat out!!  It worked great… just make sure you have some space between your heating element and your baking dish OR use indirect heat… meaning don’t place the dish right over the heat… bake it on the side without the burner turned on.

**adapted from Better Homes and Gardens New Cookbook – page 238

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Scalloped Asparagus (SOOOO GOOOOOD)

ingredients:
1 – 2lbs fresh asparagus
6 T butter
6 T flour
1 t salt
1/8 t pepper
2 C milk
¾ C sharp cheese, grated
5 hard boiled eggs, sliced
½ C bread crumbs

directions:
1. blanch asparagus in hot water quickly, ~2mins – drain and set aside in a 2qt baking dish (which has been LIGHTLY greased with olive oil)
2. melt butter in a sauce pan and then stir in flour, salt and pepper
3. stir milk into butter mixture and stir consistently over LOW heat until smooth, add in ½ C of your cheese and continue stirring until smooth
4. place sliced eggs on top of asparagus
5. pour white sauce over eggs and asparagus, toss gently until everything is fully covered and mixed
6. top with bread crumbs and remaining cheese
7. bake @350 for 15-20mins

** adapted from The Central Market Cookbook – page 77

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Smokey Frittata

So after my TOTAL failure last night with the gnocchi I needed something easy to lean back on, thank goodness tonight’s menu consisted of the Frittata.  It is EASY and pleases everyone… yahoo!  This meal was great!!!  We enjoyed the flavor IMMENSELY!!  Give it a go!

Ingredients:
6 eggs, whisked
1 small onion, chopped
4oz chopped fresh mushrooms
~4oz chopped, blanched asparagus
2 small tomatoes, chopped
4 oz crumbled feta
4 oz shredded smokey jack cheese (ours came from Farm Country Cheeses – sold at the Fulton Street Farmer’s Market)  THIS STUFF IS GOOD!!!
Dash of salt and pepper
Olive oil

Directions:
1. preheat oven to 425 FIRST
2. sauté onion in olive oil for ~3mins, then add mushrooms and continue sautéing for another ~5mins
3. add in asparagus and cook for ~3mins, then tomatoes and turn burner to LOW, continue cooking ~3mins
4. sprinkle feta and smokey jack cheese on top of veggies (stir in if you’d like)
5. pour egg mixture over all and simmer on LOW for ~3-4mins, until edges are cooked on the sides
6. place in oven and bake (make sure you have an oven safe pan) for ~12-15 mins, until knife or toothpick come out clean
7. invert on plate, slice and serve

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Eggs in a Nest – adapted from Babara Kingsolver: Animal Vegetable Miracle

So this evening was split down the middle.  I only made 5 eggs in a nest, and also I used spinach, not swiss chard – and instead of onions I used leeks.  I am not a big fan of brown rice, so for me that is where I found it hard to enjoy the taste… I did add a bit of soy and that helped a bit.  I also immediately began thinking what I can do to improve the dish later to add some more flavor to the rice itself.  S, our oldest, liked the dish.  He added soy sauce as well, but really enjoyed how the eggs were cooked.  He enjoys eggs that “run” and the poached egg fit his fancy.  The good ‘ole hubby J did not like the poached eggs.  He normally eats his eggs one of three ways: fried, scrambled or in an omelet.  So this poaching business was new to him and he would rather not revisit it again.  This is a light meal, depending on how heavy tasting you make your rice… AND it was super easy to do.  Check out the recipe here: http://www.animalvegetablemiracle.com/recipes-spring-eggs-in-a-nest.htm 

Barbara Kingsolver wrote a good book, and if you have time/effort to read it, give it a go.  I love the book.  My aunt is currently borrowing my copy, but if I had it here again I would turn to it for a gardening resource, cookbook and a good read/laugh! 

Hope you enjoy your eggs in a nest!

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Market Frittata

ingredients…
~ 1 cup fresh spinach, chopped (I forgot to chop mine, but no biggie)
~ 1 cup diced (maybe one inch) asparagus
6 eggs, whisked
¼ cup mozzarella
4oz crumbled feta
salt
pepper
1 small tomato, diced
2 small leeks, thinly sliced
~3-4 cloves garlic (or less if you don’t like garlic much), minced, chopped, diced or whatever you prefer – we chopped for this one
olive oil

what I did…
1. heat oven to 425 FIRST – as soon as this frittata is ready it needs to go in
2. whisk eggs, mix in all cheeses
3. boil chopped asparagus for ~3mins drain and set aside
4. in the same pan place oil and leeks/garlic and sauté for ~3mins
5. add in all the spinach and cook for ~2mins, season with salt and pepper as you see fit
6. add in asparagus, cook for ~2 mins
7. toss in tomatoes
8. pour egg mixture over all and allow egg to cook

9. once the edges start to firm up, ~3-4mins put in oven for ~13-15mins… I started with 10, checked with a knife for doneness, then tacked on mins as I saw fit

10. turn upside down, slice and serve

**Fast Weeknight Favorites – page 250 was used as a guide for this recipe

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Spinach & Cheese Quiche

 

1 prepared pie crust – you can make this yourself or use a frozen one that you defrosted
1 ½ cup heavy cream
Cayenne pepper (1/8 tsp for filling – and if you make your own crust it asks that you put in 1/8 tsp)
3 large eggs
¼ tsp salt
1/8 tsp nutmeg
1 tbsp unsalted butter
½ cup chopped onion
1/8 tsp black pepper
2 tsp chopped garlic
3 cups lightly packed, rinsed, chopped spinach
2 oz gouda (or equivalent)
2 oz sharp white cheddar (or equivalent)

1. roll dough over your pie pan and press into sides, crimp edges if you’d like, and prick some small holes in the bottom
2. whisk eggs in large mixing bowl, add in cream, 1/8 tsp salt, cayenne pepper, nutmeg
3. in large skillet melt butter and sauté onions with a 1/8 tsp salt and all your black pepper, cook ~3mins
4. add in garlic and spinach and cook until wilted ~2mins, remove from heat
5. pour spinach mixture in your pie pan, evenly spread it out, top with all your yummy cheese and then pour egg/cream mixture over everything
6. bake for ~45mins @ 350
7. let sit for ~10mins, serve and enjoy

** adapted from Emeril’s Ever Day’s a Party – page 266

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