De Ma Cuisine

Eggs Archive

Tuesday

24

June 2014

0

COMMENTS

Aaaand We’re Back… With Squash’n Eggs

Written by , Posted in Breakfast, Brunch, Cheese, Dinner, Eggs, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Quick and Easy, Sides, Vegetables, Vegetarian

SquashNEggs-8

Simple.

So simple.

So simple that I didn’t think about posting this until I’d started chopping the zucchini…

I mean, it’s eggs. It’s squash. It’s cheese.

There is fresh savory. You could use any fresh herb that pairs well with eggs.

It’s so simple.

But, then I thought, you might need simple. Right? For those lunches or dinners when there’s just nothing to make… then you spy the carton of eggs.

Eggs and pasta (sometimes together) have rescued many a meal at my house.

SquashNEggs-2

Squash is gonna be around for a while. I don’t like to eat the same thing, prepared the same way, over and over again.

This is not the same old squash.

These may be the best eggs I’ve had in a long time. Ok, except for the Eggs Benedict that I tried for the first time a few weeks ago. Right. I almost forgot. Those were excellent. Let’s call it a close second.

SquashNEggs-1

It all starts with some butter. Many of my favorite meals start with butter. I used salted butter. Unsalted will work fine too, just add a bit more salt to the dish.

A heap of zucchini (or whatever squash you have on hand) is plomped into the hot buttery skillet to cook on its own for a few minutes.

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When the eggs join in they don’t need too long to cook, so don’t forget about them.

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What really makes this dish is a bit of extra sharp cheddar cheese that’s sprinkled in. But it doesn’t just melt on top, it’s stirred in, so maybe there will be some crispy bits. Those are the best part.

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That’s it. Done. Easy as… eggs.

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Serve with some fruit, some homemade blueberry jam laden toast, and you’re golden.

Happy Eating!

Squash ‘n Eggs
Recipe Type: Main, Breakfast, Lunch, Dinner, Eggs, Squash, Summer Squash, Zucchini, Vegetarian, Gluten-Free, Vegetables, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 1
A delicious, quick, and easy way to use summer squash, while making the best eggs.
Ingredients
  • 1 T salted butter
  • 1 C summer squash*, chopped
  • 1/2 t savory (or any fresh herb that compliments eggs: dill, basil, chives, parsley, tarragon, thyme), chopped
  • pinch salt
  • 1 clove garlic, minced
  • 2 eggs
  • 2 T milk
  • pinch salt
  • 1/4 C sharp cheddar cheese, grated
Instructions
  1. Heat a skillet over medium. Add butter. When butter is hot, add squash, savory, and a pinch of salt. Cook for about 3-5 minutes, stirring occasionally.
  2. Add garlic and cook for 1 minute.
  3. Whisk eggs, milk, and salt in a bowl. Add to the skillet. Cook for about 3-5 minutes, or until eggs are mostly set, stirring occasionally.
  4. Sprinkle with cheese, then stir cheese in. Cook 1 minute more.
Notes
*Depending on what’s in season, other veggies could be added, like: bell peppers, broccoli, greens, tomatoes, radishes…

 

Wednesday

16

April 2014

4

COMMENTS

Sweet and Savory Cornmeal Pancakes

Written by , Posted in Breakfast, Brunch, Dinner, Eggs, Gluten Free, Lunch, Main Dishes, Meat, Pork, Quick and Easy, Vegetables

SweetSavoryCornmealPancakes7

These pancakes may be my weakness. I mean, there’s just something about the egg dripping down, the savory bacon-mushroom-greens, and the sweet maple syrup that gets me.

After I took pictures, I knelt on the floor in front of the photographing area and inhaled them. I literally couldn’t stop.

This isn’t the first time this has happened. 😉

SweetSavoryCornmealPancakes2The day begins with some mushrooms that are all happy and warm in a dry pan. I didn’t add any oil right away because the mushrooms just soak it up. I wait until after they’re cooked to add it. It’s better this way. Trust me.

SweetSavoryCornmealPancakes3

The oil is added along with some beet greens. Kale, chard, spinach… all acceptable substitutions. Buuuut, if you have beets, try it, it’s goooooood. (Tip: the more red stem you remove the less they will taste like beets, if you’re not as keen on the beet taste as some.)

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We’re also adding bacon. So, yeah.

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The batter is kinda like a polenta. In fact, in a pinch, if you had some leftover polenta, you could just slice it up, fry it and top it with the greens.

I felt like making these gluten-free, because I had some GF flour. Regular flour would be great too. Use what you have.

SweetSavoryCornmealPancakes6

The pancakes puff up a bit and get nice and golden brown. They have just a hint of maple syrup in them, so they’re not overly sweet. They also make for a perfect next morning breakfast, toasted and topped with peanut butter, yogurt, fresh fruit, and syrup.

Make a big batch, then freeze a bunch and pop them into the toaster when it’s too early to think. Homemade hot breakfast. Done.

I did this about four days in a row. I ate the entire batch on my own. (I’m not kidding.)

SweetSavoryCornmealPancakes1

And then, the best part (ok it’s all just the best part, let’s be honest), eggs are fried to a perfectly delicious doneness (a.k.a however you like them cooked, I prefer over-medium), and plomped on top of a big ole stack of pancakes.

Yes.

I’m so ready to eat this meal again.

I’ve been eating chocolate all afternoon and am ready for some sustenance.

SweetSavoryCornmealPancakes8

Happy Eating!

Sweet and Savory Cornmeal Pancakes
Recipe Type: Breakfast, Brunch, Lunch, Dinner, Pancakes, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 slices bacon, cooked and crumbled
  • 1-8 oz. pkg. mushrooms, sliced
  • 1 t coconut oil
  • 1 bunch (about 2 C) beet greens (or any other greens), chopped
  • pinch nutmeg
  • to taste salt
  • to taste pepper
  • 1 t maple syrup
  • pancakes: 2 t coconut oil
  • 2 eggs
  • 1/4 T maple syrup
  • 1/2 C buttermilk
  • 1 t baking powder
  • 2 t baking soda
  • pinch salt
  • 1 C cornmeal
  • 1/4 C all purpose flour (GF is fine)
  • 4 eggs, for frying
  • maple syrup, for serving
Instructions
  1. Pre-heat the oven to 200F (or less). Place a baking sheet with a cooling rack set on it in the oven.
  2. Cook bacon. Drain on a paper towel lined plate and set aside. When cool, crumble.
  3. Add mushrooms to a dry, hot skillet. Cook over medium heat for about 5 minutes, stirring occasionally. Add 1 t coconut oil, greens, bacon, nutmeg, salt, pepper, and maple syrup, and cook for about 3 minutes, stirring occasionally.
  4. Whisk wet ingredients together (it’s ok if oil clumps a bit when it gets cold – try to break it into small pieces).
  5. Whisk dry ingredients in a separate bowl.
  6. Mix wet ingredients with dry. Let stand for about 5 minutes (batter will be fairly thin).
  7. Heat a skillet or griddle over medium-low and add some coconut oil. When the oil is hot, pour about 1/8 C of batter onto the skillet, repeat until skillet has about 3 or 4 (depending on size of skillet and of pancakes), leaving a bit of room around each one. Cook for about 2 minutes on one side, or until bubbles form and do not pop. Flip and cook for another 1-2 minutes more. Place on the baking sheet in the warm oven. Repeat until all batter has been used.
  8. Fry eggs.
  9. Top a stack of pancakes with an egg, mushroom and greens mixture, and a drizzle of maple syrup. Serve warm.

 

Monday

24

February 2014

0

COMMENTS

Winter Frittata

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Vegetables, Vegetarian

WinterFrittata-3

When I have a lot of produce to use up, I usually make soup. But, another great way to get those veggies into a dish: FRITTATA!!

I like to change things up sometimes, and have breakfast-y foods for dinner. Last night we had this super frittata with some roasted brussels sprouts and cauliflower, that were drizzled with honey… mmm mmmmm… let’s not get distracted here, we’re all about the frittata right now… ooh, but you could add brussels and cauliflower to it too!

Back to what I was saying. Ahem… I like breakfast for dinner. It’s fun. It’s different. It’s easy.

Easy go-to’s are pancakes, french toast, bacon and eggs. You know, the usual. Sometimes I forget about the simple frittata.

It’s not an omelet, because there’s no flipping. It’s not a quiche, because there’s no crust. What it is: simple deliciousness.

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Veggies are sautéed. I chose seasonal produce, so used broccoli, black spanish radish, spinach, onion, garlic, and potato. I also used some not in season tomato, and some mushrooms. You could use whatever veggies you think would taste good together and with eggs.

Make it a mix and match kinda dish.

Just broccoli and spinach would be great, if you want to simplify. Once the spring veggies are here, asparagus could be substituted for broccoli. Kale, chard, collards, or mustard greens could be used instead of the spinach. Any kind of radish would be great.

Let’s get creative!

WinterFrittata-5

My favorite eggs around are from Burroughs Family Farms. Thick brown shells and golden yolks. Best best best.

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Almond milk is added. You can use whatever kind of milk you prefer. And if you don’t want to use milk, water will work just fine too.

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Basil is cut into thin ribbons, or a chiffonade. If you don’t want to do this, chop chop chop it up.

WinterFrittata-2

This frittata is full of veggies that are held together by some eggy goodness. It’s perfect for breakfast, lunch, or dinner. Leftovers can be halved and eaten on toast with some cheese, or frozen for another week.

If you hate leftovers, invite some friends over and share a meal. You could serve the Winter Frittata with some crostini topped with Parmesan cheese and honey, some slices of ripe melon, and some crispy bacon (if you’re so inclined).

WinterFrittata-1

Happy Eating!

Winter Frittata
Recipe Type: Breakfast, Lunch, Dinner, Main Dishes, One Dish Dinners, Gluten-Free, Dairy-Free, Vegetarian, Vegetables, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Serves: 6-8
Ingredients
  • 1-2 T olive oil
  • 1/2 onion, chopped
  • 1 C broccoli, roughly chopped
  • 1/4 to 1/2 C radish, grated
  • 6 mushrooms, roughly chopped
  • 1-2 C potatoes, cooked* and cubed (I used leftovers)
  • 1 stalk green garlic, chopped
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1/4 t red pepper flakes
  • 1 t fresh parsley
  • 1/4 t dried thyme
  • 1 T balsamic vinegar
  • 1 tomato, chopped
  • 2-3 C spinach (or kale, chard, collards, mustard greens), roughly chopped
  • 6 eggs
  • 1/2 C almond milk
  • fresh basil, chiffonade-style or chopped, for topping
Instructions
  1. Pre-heat oven to 375F.
  2. Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
  4. Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
  5. Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
  6. Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
  7. Remove from oven and let stand for 10 minutes.
  8. Serve topped with basil.
3.2.1269

 

Wednesday

7

August 2013

6

COMMENTS

It’s About Time – Episode 76

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Lunch, Main Dishes, Meat, One Dish Dinners, Pork, Quick and Easy, This Week's Feast, Vegetables

BreakfastBurritos2

Can we all just agree that burritos and tacos are some of the best ever foods? I made some the other week with pickled red onions, beef, and kale. Phenomenal. I’m crazy about plain old ground beef, tomato, lettuce, and cheese (heavy on the Greek yogurt and salsa, please). Make it into a salad? Yes, I’m totally down. And then there’s the less often visited breakfast burrito… We have been strangers for much too long.

BreakfastBurritos3

BreakfastBurritos4

Eating while photographing food is inevitable. And yummy. And satisfying. I don’t even need the tortilla to make me happy. But since it holds all the goodness, it can stay.

BreakfastBurritos

Two of the many things that make these particular burritos so good: the sausage and the eggs. My experience with breakfast sausage so far in my life has been those greasy little nuggets that are often served at a diner. This ain’t no diner sausage. And these eggs, oh these eggs… They’re some of the prettiest eggs I ever did see. The yolks are so bright; yellow and gold.

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BreakfastBurritos6

I’m glad to no longer be a stranger to the breakfast burrito (which I fully intend to eat at any meal that I please).

Happy Eating!

Print
Breakfast Burritos

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

Yield: 2-4

Breakfast Burritos

Ingredients

  • 6 oz. breakfast sausage
  • 1 T olive oil
  • 1 summer squash, chopped
  • 1/2 onion, chopped
  • 1 bell pepper, chopped
  • 1/2 t savory, minced
  • pepper, to taste
  • 4 eggs
  • 1/2 C milk
  • salt, to taste
  • cheese, grated, for topping
  • 1 tomato, chopped, for topping
  • tortillas

Instructions

  1. Cook sausage in skillet over medium or medium-low heat for about 5-10 minutes, stirring occasionally. Remove to a paper towel lined bowl and set aside. Wipe out skillet (optional).
  2. Add olive oil. When oil is hot, add veggies (except tomato), savory, and pepper. Cook over medium-low heat for 5-7 minutes, or until veggies are tender, stirring occasionally.
  3. Whisk together eggs, milk, and salt.
  4. Add sausage back to pan. Turn heat to low. Add eggs and cook, stirring often, for 4-6 minutes, or until eggs are cooked.
  5. Taste and adjust seasoning if needed.
  6. Spoon egg mixture onto tortillas. Top with cheese and tomato. Fold and roll up sides.
http://www.de-ma-cuisine.com/its-about-time-ep76/

Sponsors: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson, Llano Seco Organic Pork, Burroughs Family Farms.

Monday

22

July 2013

2

COMMENTS

Fried Eggplant Ratatouille

Written by , Posted in Bread, Cheese, Dinner, Eggs, Fruit, Lunch, Main Dishes, Toasting, Vegetables, Vegetarian

 

Fried Eggplant Ratatouille
Recipe Type: Main, Stove top, Dinner, Vegetarian
Cuisine: French
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
A twist on a classic – the eggplant is fried, the other veggies are raw.
Ingredients
  • 1 eggplant, peeled and thinly sliced 1/2″ thick
  • salt (for eggplant)
  • 1 to 2 eggs, whisked
  • 1/2 to 1 C AP flour
  • pinch salt
  • pinch pepper
  • pinch cayenne
  • olive oil, for frying
  • 1 bell pepper, diced
  • 1 tomato, diced
  • 1/4 C red onion, diced
  • 1 summer squash, diced
  • 1 clove garlic, minced
  • 1/4 t thyme
  • salt, to taste
  • pepper, to taste
  • pinch cayenne
  • 1/2 t honey
  • 1-2 T lemon juice
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1/2 t dijon mustard
  • pinch red pepper flakes
  • 4 thin slices of bread
  • 1 ball mozzarella, in large chunks
  • fresh basil, chopped, for topping
Instructions
  1. Pre-heat oven to 200F. Place a baking sheet with a cooling rack in the middle in the oven.
  2. Sprinkle eggplant generously with salt. Let sit for 15-30 minutes to draw out some of the moisture (reducing bitterness). Rinse and pat dry.
  3. Whisk together garlic, thyme, salt, pepper, cayenne, honey, lemon juice, olive oil, balsamic vinegar, dijon mustard, and red pepper flakes.
  4. Combine bell pepper, onion, tomato, and summer squash with dressing.
  5. Toast bread.
  6. Mix flour with a bit of salt, pepper, and cayenne. Heat skillet and add oil. Dip eggplant in egg then in flour. When oil is hot, add eggplant to skillet and cook over medium to medium high heat for a few minutes on each side (they’re done when they’re crispy and slightly browned). Place cooked eggplants on the cooling rack on the baking sheet in the oven to keep warm.
  7. Top 2 slices of eggplant with a piece of bread, mozzarella, some of the veggie mixture, 2 more slices of eggplant, bread, mozzarella, and veggies. Top with fresh basil.

 

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