Recipe Type: Brunch, Egg Dish, Lunch, Dinner, Main, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4-6
Combine eggs and veggies and you get a quick meal that looks a lot more difficult than it is!
Ingredients
1 clove garlic, chopped
1 package mushrooms, coarsely chopped
1 spring onion, chopped
1 C greens, chopped (I used kale and spinach)
1 tomato
8 eggs
1/2 C milk
pinch nutmeg
pinch cayenne
salt
pepper
1 T coconut oil
1/2 to 1 C cheese, grated (I used smoked cheddar, Irish Cheddar, and parmesan)
1 t fresh parsley, chopped
2 fresh basil leaves, chopped
1 sprig fresh oregano, chopped
Instructions
Pre-heat oven to 375F. Heat oven proof skillet. Add mushrooms, cook 3-5 minutes over medium heat. Add oil (try to get some on the side of the pan so the eggs don’t stick), onion, garlic, salt, pepper, nutmeg, and cayenne; cook 2-3 minutes. Add tomato, cook 2 minutes.
Lower heat to medium-low. Whisk eggs with milk, salt, and pepper. Add to pan. Stir once. Cook 1 minute, and stir again. Cook a few minutes more, or until eggs are starting to set.
Sprinkle with cheese and place in oven for 10 to 20 minutes, or until eggs are set and cheese is melted.
Let stand a few minutes before serving. Best served warm, but still yummy cold.
I missed Oma this past weekend especially. She used to make a traditional Easter bread called Paska. I thought of her as I made it. Since I’m missing her, since I have some beets to use, and since the weather is cool right now, I’m making Borscht for this week’s episode of A Cooking Show with Rachel O. Oma made the best Borscht. Mine is not as good. I’m not sure I could ever make anything as good as she did. Not being self-deprecating, she was just a great cook.
Borscht traditionally has things like cabbage, beets, beef, dill, and potatoes. This version has more veggies (why not?!) and no meat or dill (I didn’t have any). From this week’s Abundant Harvest Organicsbox, there are: parsnips, carrots, beets, cabbage, spring onions, fresh garlic, tomatoes, and a daikon radish (from an older box: potatoes). Like I said, not traditional, but still so good! Top it with a dollop of yogurt or sour cream, and serve it with some good bread, and there’s dinner. Perfect for a chilly spring night.
I also made my own vegetable stock for the soup. My friend, Elizabeth, asked if I would show how to make some of these things I often have on hand (like stocks). So in this episode, I’ll not only show you how to make Borscht, but also Vegetable Stock.
I hope you enjoy it as much as we always do. And, make lots, it’s even better the next day!!!
Heat soup pot. Add oil. Add garlic, onion, and tomato. Smash tomatoes with potato masher. Cook a few minutes. Add all remaining veggies, except cabbage. Add salt, pepper, and white vinegar. Cook over medium heat, stirring occasionally, about 15 minutes, or until veggies are getting tender.
Add honey, balsamic vinegar, and 8 C stock. Bring to a boil, reduce to a simmer, and cook 2-4 hours. Add 2-3 C more stock after an hour or two of cooking.
(Add 2-3 C water, if needed, bring to a boil.) Add cabbage. Cook 30 minutes more.
Add 1 T lemon juice.
Serve topped with a dolup of yogurt.
Notes
The white vinegar is supposed to set the color of the beets, so they don’t bleed as much. It didn’t work in mine. 🙂
Borscht normally has beef and beef stock. I didn’t have any today, so I made a vegetarian version. It also normally has dill. I didn’t have any of that either.
Borscht is always better the second day. I don’t know why. It just is.
Aren’t these tarts cute? I’m not sure if they’re technically tarts, but it’s what I called them. I’m not actually worried about what they’re called, since they taste so good. Plus, they’re healthy. Did you know that cabbage has lots of vitamin C and dietary fiber? I like to eat it.
We’ve gotten cabbage in our Abundant Harvest Organics box each week for about the past month or so. It’s been fun to find creative ways to prepare it. In this dish, cabbage and apples are cooked with honey, topped with pie crust, baked, then topped with gorgonzola cheese and reduced balsamic vinegar.
Does Gorgonzola scare you, because it’s one of those stinky, moldy cheeses (well, aren’t all cheeses technically mold?!)? It scares me a little, I’ll be honest. It’s about as far as I go in that department. However, it pairs well not only with cabbage, but also with beef. So does balsamic vinegar.
Speaking of beef, we ate the tarts with a Steak Salad (although on the show it’s just a salad with dressing… still yummy, but it better with steak). They are intended to be eaten together. They can be eaten separately, or with other things, but I think you should just trust me on this one! For the salad, I used spinach, arugula, and lettuce. Then topped it with sliced steak and some homemade Gorgonzola Dressing.
Happy Eating!
Individual Red Cabbage and Apple Tarts
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
A cute little cabbage treat, topped with stinky cheese… Sounds delicious?! Yes. Sounds delicious.
Ingredients
2 apples, julienned (looks like matchsticks)
1 head red cabbage, quartered, cored, shredded
2 heaping T honey
2 cloves garlic, minced
3-4 T chives, chopped (red onion could be substituted)
1-2 T olive oil
pepper
salt
1/4 C white wine (or apple cider vinegar)
1 pie crust
1 egg + 1 t water (for egg wash)
gorgonzola cheese (goat cheese could be substituted)
1/2 C balsamic vinegar (reduced to about 2-3 T)
Instructions
In a dry pan, cook cabbage and apple with honey, salt and pepper over med heat for 5 minutes, stirring occasionally (if using red onion, add it now too).
Add garlic and chives. Cook 2-3 minutes. Add wine, turn heat to high and cook, stirring occasionally, until most of the liquid has been absorbed, about 4 minutes.
Remove from heat. Add olive oil, stir.
Grease 4 small ramekins (oven-proof dishes). Divide cabbage mixture into the dishes.
Divide pie crust into 4 discs. Roll out. Top ramekins with crust, crimp around edges. Cut four vent holes in top of each tart with the point of a knife.
Whisk egg with water. Brush over pie crust (not too much – you don’t have to use it all).
Bake at 350F for about 30 minutes, or until crust is flaky and baked (I used the toaster oven, a conventional oven may require less time).
While they bake, bring balsamic vinegar to a boil. Reduce to a simmer, and cook until the liquid is reduced and it’s thickened and syrupy. Keep an eye on it – don’t let it burn!
Top each tart with some gorgonzola cheese and a drizzle of reduced balsamic vinegar.
Notes
We ate this with a steak salad with homemade gorgonzola dressing. I made up this dish to go with the steak salad. It could also be good with a regular green salad, a roasted chicken, a salad topped with chicken, scrambled eggs, wilted greens with bacon, beef or chicken crostini… but really pairs well with the steak salad. 🙂
3.1.09
(A couple of months ago I showed you how to make a pie crust. For this recipe I used one of the ones I’d frozen. I divided one crust in four to make the little tarts.)
1 green garlic, chopped (or 1 clove regular garlic)
1 T za'atar seasoning
1 t smoked sea salt
pepper
pinch nutmeg
1 t paprika
1 T coconut oil
1 T olive oil
parmesan cheese, shaved, for topped
parsley, for topping
Instructions
Heat medium to large pan on stove. Add oils. Add carrots, cauliflower and seasonings. Cook 5 minutes, or until veggies are getting tender, over med heat. Add green garlic, cook 2 minutes or so.
Add water, wine, lentils and quinoa. Bring to a boil. Cook about 15-20 minutes, or until lentils are tender. Add more water if necessary. Add greens about 5 minutes before serving. Water should be absorbed, not like soup - unless you want soup!
Serve topped with shavings of parmesan cheese and parsley, along with some good bread.
