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9/14/2018 2 Comments Egg cupsIs the morning egg routine a little boring?
Prep
1 yellow onion 3 cups shiitake mushrooms 2 leaves kale 2 cloves garlic Finely chop onion, mushrooms and kale. Peel and press or mince garlic. Sauté 1 teaspoon turmeric ½ teaspoon thyme, dried ½ teaspoon oregano 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon olive oil 1 tablespoon butter In a large frying pan, sauté onion, garlic, turmeric, thyme, oregano, salt, pepper, in olive oil and butter over medium heat until onions begin to soften and spices are fragrant. Add mushrooms and kale and continue to cook, stirring frequently, until kale is bright green. Bake 10 eggs ½ cup Parmesan cheese Distribute mushroom mixture to 10 muffin tins. Crack an egg into each tin. Distribute cheese among tins. Bake for 12 minutes at 400°. Serve Allow to set for a few minutes before serving. Enjoy! Preparation: 45 minutes Serves: 6
2 Comments
6/8/2018 0 Comments Herbed brown rice medleyThis is a complex, interesting dish.
Prep
1 cup brown rice 1½ cups vegetable broth ¼ cup pumpkin seeds ⅓ cup cilantro 1 cup spinach 1 clove garlic ½ cup celery ½ lemon Cook rice in a medium saucepan with broth, according to package instructions. Allow to cool. Toast pumpkin seeds in a dry skillet over medium heat, stirring occasionally. Finely chop cilantro, spinach and garlic. Slice celery and lemon. Assemble 3 tablespoon extra-virgin olive oil 1 tablespoon walnut oil ½ teaspoon salt ½ teaspoon ground pepper ¼ cup feta cheese ¼ cup dried cranberries In a small bowl, combine oils, salt and pepper, whisk gently. In a large bowl, combine cilantro, spinach and garlic. Toss with oil mixture. Stir in celery, salt, pepper, and pumpkin seeds. Stir in rice. Sprinkle with feta and cranberries. Toss again right before serving. Serve Serve with a squeeze of lemon. Preparation: 45 minutes Serves: 4 2/17/2017 1 Comment Spinach Mushroom FrittataI like eggs and the protein they provide
Prep
1 large shallot 1 tablespoon cilantro or parsley 1½ cups shiitake or other mushrooms 2 cups fresh spinach 3–4 medium red potatoes Finely chop shallot and cilantro or parsley. Coarsely chop mushrooms and spinach. Thinly slice potatoes. Frittata 8 eggs ½ cup grated Parmesan cheese ½ teaspoon turmeric ½ teaspoon salt 6 tablespoons extra-virgin olive oil 2 tablespoons vegetable or chicken broth Beat together eggs, cheese, turmeric, and salt. Set aside. In large skillet, heat 3 tablespoons olive oil and broth over medium low heat. Add shallot, and stir often until soft (3–5 minutes). Add mushrooms and sauté until tender (3–5 minutes). Stir in spinach and cilantro and sauté 2 minutes, and then add mixture to egg mixture. In large skillet, heat remaining oil over medium heat, fully coating bottom of skillet. Spread red potatoes over bottom of skillet in one or two thin layers and cook 5 minutes over medium heat. Pour egg and vegetable mixture over potatoes; turn heat down to low medium, and cover. Cook about 20 minutes, periodically checking to see if eggs are firm. Serve When done, run rubber spatula around edge of frittata, cut in wedges, and serve. Preparation: 45 minutes Serves: 4 1/27/2017 2 Comments Kale and Beet SaladThis dazzling salad is a big hit with guests and at potlucks.
Prep
½ cup pumpkin seeds 1 bunch kale 1 large golden beet 1 large red beet ½ red onion 2 tablespoons fresh dill 1 clove garlic ½ lemon Toast pumpkin seeds in a dry skillet over medium heat, stirring frequently. Separate kale leaves from stems, slice leaves and stems. Peel and dice beets. Chop red onion and dill. Mince or finely slice garlic. Juice lemon to make 1 tablespoon juice. Marinade Himalayan salt Freshly ground black pepper 3 tablespoons red wine vinegar Place kale, beets and onion in a large mixing bowl and season liberally with salt and pepper. Mix and top with the vinegar. Set aside. (This can be done up to a couple hours in advance.) Salad 6 tablespoons extra virgin olive oil ½ cup crumbled feta Whisk together the oil, garlic, dill, lemon juice. Toss the oil mixture with the kale, beets and onion. Add feta and pumpkin seeds. Mix and serve. Serve Serve salad topped with feta and pumpkin seeds Preparation: 20 minutes Serves: 4 |
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November 2018
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