Asparagus Frittata

May 31st, 2011

ingredients

  • about 3/4 pound fresh asparagus spears
  • 6 eggs
  • 3/4 cup low-fat cottage cheese
  • 2 teaspoons yellow mustard
  • 1/8 teaspoon salt
  • Dash pepper
  • Nonstick spray coating
  • 1 cup sliced fresh mushrooms
  • 1 small tomato, cut into wedges, or 1/4 cup chopped tomato

directions

  1. Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1-inch pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.
  2. Meanwhile, in a medium mixing bowl beat Grazie a questa modalita di gioco potrete godere a pieno di un intrattenimento sempre piu interessante ed infatti il online gratis blackjack online live e sicuramente una risorsa che viene sfruttata da un numero sempre piu ampio di giocatori. eggs until foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside.
  3. Spray a 10-inch ovenproof skillet with nonstick spray coating. Cook mushrooms over medium heat until just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus. (If using fresh asparagus, arrange the 3 reserved spears on top.)
  4. Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges.
  5. Bake frittata, uncovered, in a 400 degree F oven about 10 minutes or until set. Garnish each serving with tomato. Makes 4 servings.

BHG.com

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Roasted beets, turnips and onions

November 23rd, 2010

Roasting vegetables causes them to be much more intensely flavored than boiling, frying or even steaming.  The sugars found naturally in the produce begin to caramelize and the result is pure D. heaven in your mouth.

The other day I did a roast chicken and pushed the pan of vegetables in alongside whent here was about an hour left.  Dependign on the size of the veggies plan on it taking an hour for them to be cooked. I like to quarter large items.

The beets, turnips, and onion work together well.  You can add carrots, potatoes, or parsnips if you like.  There really isn’t a recipe other than to drizzle the vegetables with olive oil and stir them around once in awhile.  When they are done, salt with crystalized seas salt and sprinkle with some pepper.  Roast at 375F….If your meat is roasting at a higher or lower temp just adjust the vegetable roasting time accordingly..about 15 minutes up or down for every 25 degrees.

This dish works well with chicken or pork especially.

blisstree.com

Traditional Polish recipe for beets

November 23rd, 2010

I would like to contribute a traditional Polish recipe for beets :         (Agnes-CSA Member)
Cook beets whole with skin on (they keep color and nutritional value better that way) in salted water, allow them to cool.

Then peel and grate them (make sure you use kitchen gloves because if you don’t, your hands will be beet red).

Melt a small pat of butter (about 1/2 Tbsp for 3-4 large beets) in a frying pan, add the beets and fry them long enough to warm them up.

Add salt and pepper to taste.

You can also add a small amount of sour cream.

Toasted Squash or Pumpkin Seeds

November 23rd, 2010

To roast pumpkin seeds place them on a lightly buttered cookie sheet and add a pat of butter or oil and a dash of cinnamon or curry powder and salt. Bake for about 15 minutes in a preheated 350°F oven, stirring once, until the seeds are aromatic and lightly browned.

Baked Red Kuri Squash

November 23rd, 2010

Baking squash is an easy and tasty way to prepare squash. For a crunchy snack, toasted squash seeds.

Serves 4

2 pound Red Kuri or other winter squash
Butter, ghee or palm or coconut oil
Sea Salt
Preheat oven to 375 degrees F.

Cut squash in half* and scoop out seeds. Rub interior and exterior with fat and a sprinkle of salt. Place, cut side down, in a shallow baking dish or cookie sheet. Bake for about 45-50 minutes (30 minutes for Delicata) or until the shell starts to wrinkle or sag and the squash is soft to the touch. Serve in wedges.

Puree left over squash, season and serve as a side dish, add to a soup or use as a pie filling.

*If a squash is too awkward to cut, bake it whole at 350 degrees until it feels soft to the touch, from 30 minutes to 1 hour depending upon its size and variety.

May you be well nourished,

Rebecca Wood

www.rwood.com

New Ways to Toast Winter Squash Seeds

October 5th, 2009

Sweet & Spicy Pumpkin Seeds
1 egg white
1/4 cup natural cane sugar
1/2 teaspoon cayenne pepper
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed. Makes one cup.

Curried Pumpkin Seeds
1 egg white
2 teaspoon curry powder
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375. In a medium-sized bowl whisk together the egg white, curry powder and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more curry powder when they come out of the oven. Taste and season with more salt if necessary.