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Posts Tagged ‘eggs’

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Showy zucchini!

Zucchini: an easy grower and over-achieving producer! Our garden zucchini plants are huge and loaded with blooms. I know Farmer Ray and Rose Creek Farms are having good luck with their plants as well. I’ve been searching for recipes because these green veggies seem to grow by the minute! Hubby must be diligent to check daily, or they will grow too big.

I ran across several recipes for zucchini pancakes. I was curious: are they truly “pancakes” to be eaten with syrup? Or are they more like savory fritters to maybe dip in a sauce? The answer is YES and YES. They can go either way!

Perhaps the best thing about zucchini is its mild flavor. It can be sweetened up or seasoned up – depending on your mood. And that’s exactly what you can do with this recipe.

The recipe poster describes them as “a great vegetarian pancake, easy to make and delicious. This recipe was passed to my mother over 100 years ago and has been a favorite of the families.”

After reading the reviews (58!)  with so many flavor suggestions, I had to give this recipe a try. I followed the posted recipe exactly with plans to try some of the flavor combinations.

The grandchildren love pancakes and always expect them for breakfast when spending the night. I was inspired by one reviewer who said, “With all the eggs and zucchini, we got a serving of veggies and protein, better than the average pancake. Plus it used up 2 whole cups of zucchini from our overproducing garden!”

WHAT YOU NEED:

2 cups finely shredded fresh zucchini (2 med. size zucchini)

4 large eggs, beaten

3/4 cup all-purpose flour

1/2 teaspoon granulated sugar

1/2 teaspoon salt

3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil

4 teaspoons baking powder

1/4 cup melted butter or margarine

WHAT YOU DO:

Wash and shred zucchini on a fine grater. There’s no need to peel. Since I wasn’t sure how these “pancakes” were going to turn out, I decided to use one zucchini and halve the recipe; however, that one zucchini yielded 1.5 cups, so I did ¾ of a recipe which forced me to use those math skills!

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Finely grated zucchini!

Several reviewers suggested letting the grated zucchini drain, so I followed that suggestion.

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Draining grated zucchini

Look how much liquid seeped out!

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Almost 2 ounces!

While the zucchini drained, I preheated a non-stick electric skillet to 425 degrees as directed. That seemed high to me, but I followed directions, and they cooked up perfectly. If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.

Combine the dry ingredients: flour, sugar, salt, and baking powder. Set aside.

In a large mixing bowl, beat eggs, and then add oil.

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Beating, draining, and heating!

Using a fork, add drained, shredded zucchini and mix well.

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Grated green-ness!

Stir in the dry ingredients, but don’t over mix. That will make your pancakes flat and tough. The recipe doesn’t state this, but I always let my batter rest a minute or two to allow the baking powder to activate.

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Let batter rest a minute.

Now you’re ready to cook! Before spooning batter onto the hot griddle, I sprayed it with non-stick cooking spray. Cook as you do for traditional pancakes – until bubbles appear on top. Flip! DO NOT press down on the pancake. Use a light hand, and you’ll be rewarded with light pancakes!

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Puffy goodness!

When done, brush pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.

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Brush with melted butter.

I was anxious to taste these, so I broke one open for a bite. Naturally Hubby had to check out the progress in the kitchen.

I said, “I’m not sure if it is supposed to be sweet or savory.”

He took a bite and said, “It can go either way! It’s light and puffy like a pancake and will easily accept syrup, but I can see how you could add onion or garlic or jalapeno and go the other direction.”

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Green dots!

When I saw those green dots inside, I instantly thought of a favorite book of our children and now of our grandchildren. They often request it at bedtime.

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Favorite bedtime reading

It’s the story of a silly family who believes they are all seriously ill because the baby girl painted green dots on the bathroom mirror.

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When each family member sees himself covered with green dots, all end up in bed. Even the doctor who comes to treat them believes he has been infected and joins the family in the sickbed.

All is saved when Grandma is summoned and comes to help (Hooray for grandmothers!) She prepares her famous chicken soup and does a little “tidying up” while the soup simmers.

You guessed it. She mops the floor, dusts the furniture, and polishes the mirror and then serves the soup. Everyone instantly feels better! And the spots are all gone!

Our little ones love this story. Our little ones love pancakes. I see a new family tradition in the making: the book at bedtime; the green-dotted pancakes at breakfast the next morning!

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for breakfast, brunch or just as a snack anytime

REVIEWER SUGGESTIONS:

*  Serve with your choice of jams or syrups

* Use half applesauce and half oil to cut down on the fat; add a bit more sugar or cinnamon to the batter.

* Serve with sour cream or yogurt

* Replace 1/4th of the zuke with chopped/seeded/drained meat of garden tomatoes, 1/4 cup grated feta and some chopped crispy bacon. They taste like Denver omelettes and are very tasty

*  Add grated parmesan cheese

*  Serve with sour cream and ranch dressing as appetizers

 

 

 

 

 

 

 

 

 

 

 

 

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Here’s a delicious way to use kale! I read this recipe on a blog and knew I’d be making it soon! It did not disappoint.

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Kale and Smoky Bacon Quiche

WHAT YOU NEED:

A bunch of green Kale, roughly chopped

Several rashers of good quality, thinly sliced smoked bacon (I used bacon from Rose Creek Farms)

1 medium white onion, diced

1 tbs olive oil

3/4 cup of  Parmesan, grated

5 large eggs

3/4 cup of whole milk

1/2 cup of whipping cream

1 tsp of sea salt

1/2 tsp of freshly ground black pepper

1 sheet of pie dough

WHAT YOU DO:

Preheat the oven to 450 degrees.

Prepare the pie dough. I enjoy making a homemade one, but there are some delicious refrigerated ones in the grocery story.

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homemade pie dough!

I did not follow the original instructions to butter the pie tin and coat the inside of the pie shell with olive oil. I chose to forego those calories!

Fry bacon pieces until crisp. I removed bacon to drain and then used the bacon grease (rather than olive oil) to sauté the chopped onion. I used a red onion I had on hand and supplemented with some of the frozen green onions I had put up in the freezer.

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Frozen green onions come in handy!

Prep the kale while the onions are cooking. This means wash, de-stem and roughly chop.

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KALE: prepped and ready to go!

Once the onions were tender, I added the chopped kale to the skillet and cooked for about 3 minutes or until it had wilted slightly. Remove from heat and set aside.

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Kale joins the onions.

Next, sprinkle the bacon across bottom of unbaked pie shell and then spread the sautéed kale.

Now it’s time for the egg mixture. I used eggs from Rose Creek Farms.

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Look at those rich yolks!

Beat the eggs and mix in the milk, cream (I used Half & Half) Parmesan, salt and pepper. Blend well and pour into pie shell.

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Egg rich mixture covers kale.

Bake for 15 minutes in the preheated oven at 450 degrees. Lower the oven temperature to 350 degrees and bake for another 10-15 minutes or until the center of the quiche is almost firm.

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This quiche baked up beautifully!

Remove the quiche from the oven and let it stand for about 10 minutes before serving.

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Creamy cheese, smoky bacon and kale!

 

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I am always on the lookout for new ways to cook up our CSA veggies, so when I saw this recipe in the newest Penzeys catalog, I ripped it right out. Our grandchildren (ages 5 and 3) were with us the next day, so I whipped up a pan for lunch. They gobbled them right up and declared the recipe to be a keeper!

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Summer Squash Squares: cheesy goodness!

WHAT YOU NEED:

1/4 Cup oil

1 small onion, minced

1 clove garlic, minced

4 small shredded squash (about 4 Cups)

6 eggs, lightly beaten

1/2 Cup fine bread crumbs

1/2 tsp. salt

1/2 tsp. basil

1/2 tsp. oregano

1/4 tsp. black pepper

3 Cups shredded cheddar cheese

1/2 Cup shredded Parmesan cheese

1/4 Cup sesame seeds

1/2 tsp. sweet paprika, optional

WHAT YOU DO:

Preheat oven to 325°. Grease a 9×13 pan and set aside.

Shred the squash. I used zucchini since that is what I had on hand.

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Quick tool, but a hand-held grater works as well.

Heat the oil (I used grapeseed) in a skillet over medium heat. Add the onion and cook until softened, stirring often, (about 5 minutes). Add the garlic and squash and cook until tender, 5-7 minutes.

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Grated squash is sautéed with onion and garlic.

In a large bowl, combine the eggs, bread crumbs, salt, basil, oregano, pepper, and cheddar cheese. Mix well. Add to the squash mixture and stir.

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Combine cheese and squash mixtures.

Spread in the pan and sprinkle with the Parmesan cheese and sesame seeds. If desired, sprinkle with paprika. I wasn’t sure the little ones would like sesame seeds and paprika, so I added them to one half of the pan. After tasting both sides, we all agreed that the side WITH the sesame seeds and paprika looked and tasted better!

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Half with paprika/sesame seeds and half without.

Bake at 325° until set, about 30 minutes. Let cool for 15 minutes and then slice into squares. Serve warm or at room temperature.

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Golden, cheesy goodness!

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I saw this idea of baked eggs recently and knew our family would love it! We love omelets, and my husband it quite skilled at cooking them oh-so slowly, and folding them just right. I’m not so good. But this baked eggs recipe is great for those of us with a little less skill – plus, you can still keep your runny egg yolks (if you like them that way – and we do!). I think it would be great fun to get a set of ramekins so that everyone can prepare their own eggs and then you can bake them all at once. You can’t do that with omelets either!

It’s also a great recipe for your CSA box. You can add almost anything here: tomatoes, potatoes, kale, parsley, turnips, basil, leeks, bacon or sausage. I’m hungry already! Unfortunately, I didn’t have bacon ready – but that would definitely improve this recipe!

Also, unfortunately – my eggs aren’t nearly as pretty as the baked eggs here. Oh, but they could be! In the pictures below, I used a medium size pyrex dish, and filled it with enough for two people. But, I plan to get 4 single serving ramekins (Ducks, anyone?) – to make those pretty servings (and fewer dishes to wash)!

The recipe below is what I used. Feel free to mix it up, but follow the steps below for the general idea!

Ingredients (for 2 servings)

  • 1-2 TBSP butter
  • 4 eggs
  • 1 tomato sliced
  • 1 leaf kale, chopped into small pieces
  • 2 small potatoes, sliced thinly
  • 1 small turnip, diced thinly
  • about 2 TBSP chopped fresh parsley
  • parmesan cheese
  • the green tops of leeks, sliced
  • salt and pepper

1. Preheat the oven to 375 degrees. While the oven is warming, you can set your dishes inside with a little butter to melt the butter. (Just don’t forget to take them out before the butter burns!)

2. Chop vegetables. Any vegetables that are firm can be sauteed first so they will be tender after baking. I sauteed my potato, kale and turnip.

sauteeing vegetables

3. Add eggs to buttered dish. Lay in the tomatoes. Add sauteed vegetables. (Add and any cooked meats that you want to use now, too.) Top with cheese, parsley, onions, salt and pepper.

baked eggs

4. Bake at 375 for about 10 minutes or until the whites are firm. If you don’t like runny yolks, bake them a little longer. Serve immediately!

baked eggs

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I love that participating in the CSA means that I have to learn about and try new foods – even foods from outer space! Well, maybe not outer space, but kohlrabi was pretty far off my radar before this week. After a bit of reading and tasting this week, I’m over the moon for kohlrabi.

When I picked up my box this week, Ray showed me the kohlrabi and said its great sliced raw in a salad, so I was eager to try it raw. It does indeed have an amazing crispy texture, and a sweet broccoli-like flavor. I could have eaten the whole thing raw. You may have seen Ashley’s recipe for Kohlrabi and Bacon in the last newsletter – that sounds like a win-win to me, and will definitely be my next Kohlrabi dish.

It turns out, as a general rule, you can substitute kohlrabi in any potato recipe. So you could try Kohlrabi Fries or Turnips and Kohlrabi Au Gratin. Unlike the potato however, kohlrabi is low in calories and high in vitamins C. I’m not sure how it could get much better. I baked mine into a quiche with other veggies and some feta cheese, which makes such a simple but festive comfort meal.

Ingredients

  • 4 eggs
  • 2 cups of whipping cream
  • 1 cup feta cheese
  • 1 kohlrabi
  • about 1/2 cup sliced fresh tomatoes
  • kale, about 3 leaves
  • paprika and salt
  • pie crust (recipe below)

1. Preheat oven to 425

2. Prepare the pie crust. You can make a crust quickly or use a store bought crust. [My crust is made with 1 cup flour and a 1/4 cup butter or margarine. Cut the butter into pea size pieces with a pastry cutter or by criss crossing knives in the bowl. Add 1 tsp salt and 4-5 TBSPs cold water and stir until moistened. Pat the dough into a ball, flatten and roll out. Press the crust in the pie plate.] Put the pie crust in the refrigerator while you prepare the filling.

3. Beat eggs, then beat in cream and feta cheese.

4. Peel the kohlrabi to get to the white flesh under the skin. Then cut it into quarters and slice thinly.Tear up the kale and slice the tomatoes. You could use red russian kale, spinach, or broccoli rabe in place of the kale. I always like a little tomatoes in a quiche for the color, but you can substitute other vegetables if you like, or decrease the veggies and add a little sausage.

5. Add vegetables to egg mixture, and season with salt and paprika. Stir until evenly distributed and pour the mixture into the pie crust. Mine is a little too full, probably because I used too many vegetables, but that’s okay.

6. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Allow to sit for 10 minutes before slicing.

Quiches are excellent make ahead meals! To reheat later, cover the top with foil and put in a hot (350 degree) oven for 20 minutes. Remove the foil, and warm for 5 more minutes or until heated through. Ours will be dinner the night before Thanksgiving so we don’t have to dirty any more dishes!

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My family loves fried potatoes. We could eat them everyday…at least Ray could :). I also like to try to get vegetables in our breakfasts, which can sometimes be a challenge unless your making omelets. Over the years, somehow I managed this breakfast, and every one loves it.

serves 4-6

Ingredients

  • 1 small Squash
  • 1 small Zucchini
  • 1 small Onion
  • 1 Bell Pepper
  • 3 cloves Garlic
  • 4 med Potatoes
  • 8 Eggs
  • Salt and Pepper

Chop potatoes into 1/4 inch cubes and put into a hot oiled skillet and cook over med/high heat. Season with some salt and pepper. Add crushed garlic and dice onions after about 5 min and cook along with potatoes. Stirring enough to keep from sticking but still getting a good crisp on potatoes. Watch your oil, you may need to add some to keep it moist enough to keep from sticking. Dice your squash and zucchini real small especially if you want to hide from little ones. Once potatoes are cooked, but not mushy, add in the squash and zucchini.

In a bowl, crack and scramble all the eggs and season with salt and pepper. Once the squash and zucchini are tender, but not mushy, push everything to the side of the pan, add just a little more oil for your eggs, then pour your eggs in and scramble, bringing in the potatoes mixture. When eggs are still pretty wet, but almost cooked, throw in the diced bell pepper. Finish cooking eggs, and serve.

If you want, you can always add bacon or sausage or even cheese on top, which definitely makes it even more yummy! 🙂 You could even throw in diced tomatoes. Hope you enjoy!

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