Posts tagged onion

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



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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Mustard Greens… a new adventure

So it is another year of market cooking. Last year I did not do as good as I’d hoped I would in blogging about our meals. As a family however we did a pretty good job increasing our food consumption of market based meals. This year I am keeping the same challenge of eating from the market (as local as possible) however I am going to one up it and try to blog a bit longer than I did last year, meaning till the end of the market… December 2013.
From now until September I will be mainly focusing on items I can find at a local farmers market that Our Kitchen Table ( supports – The Southeast Farmer’s Market. In doing this I hope to support Our Kitchen Table in providing recipes for fresh, homemade meals that their participants can make at home. Meals based on the vegetables, fruits and products they can buy at the market and supplement with items they are growing in their own garden, or with ingredients found in their kitchens.
Recently OKT supplied their participants with seedlings to grow at home, some of which were mustard greens. So I will be honest, I have eaten mustard greens, but never cooked with them… a new challenge was taken on.
The other day while watering my own garden, some of which includes mustard greens, I thought I’d try a leaf raw and get a feel for what I was going to be cooking this week. STRONG flavor is just a minor way I’d describe mustard greens. It does have a mustardy flavor, just not one I enjoyed raw. To find a recipe around this leafy green that highlighted its flavor was my job tonight.
Greens from our GardenI went out and harvested my mustard greens, collard greens, bok choy and swiss chard. I put my mustard greens aside with the collards, stored the rest in the fridge and got to work going through my cook books. Needless to say my cookbooks did not give me any recipes I was looking for… so off to the internet my search went. I found a vegan site,, that had what I was looking for, but I didn’t have all it was asking for. Time to improvise…
I diced my red onion, removed the stems of my mustard greens and collard greens, I didn’t have that many collard greens so I combined them to reach the full 10ozs required for the recipe – consequences of a smaller garden. I got out my broth, this is a oil free recipe, and my improvised ingredients. I didn’t have garlic or red pepper, so I took out black pepper and some chili powder. I didn’t have balsamic vinegar, but I had apple – good enough for me. Soy sauce, nope… just left it out. I used honey instead of sugar and I had 16 oz of chick peas. Time to cook and make it happen with what I had.

1. chop onion, remove stems from greens and cut/tear into bite size pieces
2. in a 3qt pot (I used a dutch oven – you can even use a wok) place your onion in with broth and sauté until desired softness

diced red onions in 3qt dutch oven

diced red onions in 3qt dutch oven

3. I sprinkled on chili powder and pepper and continued sauteing a few minutes longer
4. I added in my greens and wilted them for about 3 minutes

added greens

added greens

wilted greens

wilted greens

5. I removed the greens and onions with a slotted spoon, leaving as much liquid as possible and placed in the chick peas, vinegar and honey and continued to heat
6. I cooked until the liquid was half of what it began at and then pour on top of the greens and served

final product

final product

Everyone enjoyed the side dish, however they weren’t a fan of the chick peas flavor. Perhaps the soy sauce would have improved the taste or perhaps not. My husband suggested a different bean perhaps the cannellini or a butter bean might be better. My eldest enjoyed the dish and finished it.
If you have your own mustard green recipes please do share them in the comments below with links. Thanks

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Cheeseburger Quiche










pie crust
olive oil
12 oz lean ground beef
¼ c. ketchup
¼ tsp salt
¼ tsp dried oregano
1/8 tsp pepper
1 large onion, thinly sliced
2 cloves garlic, minced
¾ c. milk
¾ c. heavy cream
2 large eggs (we did one duck and one small/med egg)
½ c. shredded Monterey jack cheese
½ c. shredded cheddar cheese


1. fully cook beef until browned (after this I suggest draining/rinsing your meat), mix in ketchup, salt, oregano and pepper – set aside on a plate
2. in same pan (without the meat and sauce mixture in it) sauté onion, garlic for ~10 mins
3. in a bowl whisk eggs, then whisk in cream and milk
4. pour beef mixture in the pie pan, top with onion/garlic mixture, pour egg mixture over all
5. top with cheese and bake uncovered for 30 mins @ 350


Great American Home Baking – Main Dish – card 30

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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!

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

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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Ricotta & Spinach Calzone

1 pizza dough
10oz fresh spinach, chopped (we forgot to chop ours again, oh well)
8oz ricotta cheese
8oz mozzarella
½ cup spaghetti sauce (or sauce of your choice)
1 small onion, of your choice, chopped
Olive oil
Favorite seasonings (we used pizza seasonings)
1 small egg

what I did:
1. roll out dough into a large circle, large enough to cover your pizza pan
2. mix ricotta, mozzarella and seasonings, set aside
3. sauté onion in olive oil, ~5-10 mins (until they are starting to become translucent)
4. spread the ricotta mixture over half of the circle, ~1” from the edge
5. top with chopped spinach (we put our spinach on raw, we SHOULD have sautéed it first, at least that is my opinion), place onions on top of the spinach and sauce on top of onions
6. fold the pizza over and seal the edges together
7. brush the calzone with a whisked egg and cut some venting slits into it

8. bake @400 for ~20-25mins

**adapted from Fast Weeknight Favorites – page 260

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Potato and Onion Pizza

1 refrigerated or homemade pizza dough
1 large red pepper
1 potato
1 large onion, sliced
4oz soft goat’s cheese, crumbled
3 tbsp capers
1 tbsp dry oregano
1 tsp cracked pepper
1 tsp olive oil

1. roll out pizza dough to desired shape and thickness and place on an oiled pizza pan
2. cut the red pepper in large pieces and blacken under a hot grill, skin side up, allow it to cool in a plastic bag then remove the peel and slice thinkly
3. slice potatoes paper thin and arrange over the pizza, top with red pepper slices and the chopped onion.
4. top the pizza with ½ of the goat cheese, brush the crust with olive oil and bake @ 400 for 20 mins
5. top with remaining goat cheese and continue baking for ~15-20 mins

**from The Essential Baking Cookbook – page 257

Ok that was their recipe… here is what we did

1 refrigerated or homemade pizza dough
2-3 small potatoes
1 med – large onion chopped
4oz feta cheese
½ cup Italian style blend
½ cube cream cheese – left out to soften
4 cloves garlic
Olive oil

1. roll out pizza dough to desired size and form crust
2. in a bowl combine softened cream cheese, and desired oregano and basil, along with the 4 cloves are garlic, minced – mix well
3. slice potatoes as thin as possible
4. in a small pan caramelize onions with olive oil for ~5mins
5. top pizza dough with cream cheese mixture and spread to edges
6. arrange sliced potatoes on top of pizza, don’t worry about spaces in between
7. top with caramelized onions and crumbled feta, finish off with Italian cheeses and a few more dashes of oregano and basil if you’d like
8. bake at 375 for ~30 mins

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Garden Pizza – OUR way

We started with homemade pizza dough – we used The Essential Baking Cookbook, page 256, to make the dough.  We followed the recipe exactly.  If you’d like the recipe please email us and we’ll forward it.  The reason I am not including it here, is because there are so many dough recipes already I didn’t want to add something basic.  IF and WHEN we alter the recipe or change it, I’ll include those directions.

1 package refrigerated pizza crust (or your own homemade one – we made our own)
½ cup mayo
½ package dried ranch seasoning mix
½ diced red bell pepper
3 small carrots sliced
1/2 onion chopped
½ cup sliced mushrooms
½ cup chopped fresh spinach
1 cup crumbled feta ~4oz
¼ cup grated parmesan cheese

1. mix your mayo and ranch seasonings
2. roll out pizza dough, brush with olive oil (make sure you get the edges/crust, then spread the mayo mixture on pizza, ½ inch from sides
3. sauté onions for ~3 mins, add in mushrooms, carrots and peppers and continue sautéing for ~5 more mins
4. spread sautéed mixture over the pizza, top with chopped spinach, top with crumbled feta and finish with fresh parmesan
5. bake at 350 for ~30 mins or until desired doneness

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