De Ma Cuisine

Burroughs Family Farms Archive

Thursday

8

January 2015

0

COMMENTS

Dilly Eggs with Lentils

Written by , Posted in Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Leftovers, Legumes, Lentils, Lunch, Main Dishes, Quick and Easy, Vegetarian

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We all have our go-to meals. For me, sometimes it’s pasta, often it’s soup, more often than not, it’s eggs.

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Remember last week when I wrote about lentils? I had a great idea to top sweet potatoes with them.

I also had a ton of lentils leftover.

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I thought that those leftovers would be great topped with a fried egg and some dill.

I was right.

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I’m kinda obsessed with dill right now. I’m not sure why. Maybe because up until a year or so ago I didn’t think I liked it. I guess it was one of those tastes that I didn’t like as a kid and had never really found a way to enjoy as a grownup. Until my friend, Christy, introduced me to it, in some of the foods she made.

Now I want to eat it in all the things. (I’ll have a Winter Salad for you soon that also uses dill… Can’t stop won’t stop.)

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Back to the eggs again for a sec. The reason they’re such a go-to for me: they can be made into so many different things, in no time at all. Treats like, French Toast Stuffed with Fresh Fruit and BasilEnd of the Week Pasta topped with a fried egg, scrambled into some summer squash to make Squash ‘n Eggs. And never mind all the wonders they can do to baking, or the fact that they make things like Chicken Pot Pie look so amazing when they’re used. They’re one of my best kitchen friends.

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This meal is a great example of one of my favorite types of meals. Effortless, nutritious, delicious.

Simple foods.

This dish takes humble ingredients, lentils, eggs, lemon, and dill, and really lets them shine.

I will definitely be eating this again soon. Maybe for dinner tonight.

Happy Eating!

Dilly Eggs with Lentils

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: Serves 2

Dilly Eggs with Lentils

Ingredients

  • 1 C cooked lentils (I used leftovers from my Lentils on Crispy Sweet Potatoes, so they were already seasoned)
  • 1 t olive oil
  • 2 eggs
  • pinch salt
  • 1-2 t fresh dill, chopped
  • 2 slices lemon, for serving

Instructions

  1. Re-heat lentils until they are hot.
  2. Heat a skillet over medium-high, add oil, then eggs. Cook until done, flipping if desired. Season with salt.
  3. Divide lentils between two plates and top with eggs, dill, and a squeeze of lemon.
http://www.de-ma-cuisine.com/dilly-eggs-with-lentils/

Wednesday

9

January 2013

3

COMMENTS

Savory Baked French Toast – Episode 50

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Bread, Breakfast, Brunch, Cheese, Dinner, Eggs, Fennel Pollen, Fruit, Holiday, Lunch, Main Dishes, Meat, Nuts, Pork, This Week's Feast, Vegetables

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It’s 2013! It’s a New Year! We all have plans, ideas, resolutions. We, like many of you I’m sure, missed our Abundant Harvest Organics boxes over the break. I’m so glad our produce drawers are full once again so we can get back into our lifestyle of healthy eating!!

This is a special episode, because it’s my 50th!! That’s a big number and I’m excited. I’ve loved doing this show for you. I hope you’re learning, laughing, enjoying, and eating along with me!

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I hope you try this rather yummy dish. It’s perfect for any meal. But, I think it would be awesome at a brunch with family or friends. You can use any kind of bread that you want. To make it a bit healthier, I’d go with a whole grain, whole wheat bread. But, I had some stale French bread, so that’s what I used. It’s a great way to use the greens that are so good for you, and are in season right now. (If you need another way to use greens, my brother gave me his recipe for Green Smoothies. They are delicious and full of healthy ingredients.) I used ham, but bacon would also be amazing (cooked then crumbled over top when serving). Another option would be to omit the meat altogether and add some more almonds when serving, for some lean protein.

This dish comes out super bright green. Kinda like the Incredible Hulk. I like green.

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I hope your new year has been wonderful so far! And, I’m glad you’re here! Thanks for being a part of my first 50 episodes!!

Happy Eating!

Savory Baked French Toast

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4-5

Savory Baked French Toast

Ingredients

  • 4 eggs
  • 3-4 C kale/spinach/collard greens
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • 1/4 C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • 1/2 t (or less) salt
  • 1/4 t pepper
  • pinch cayenne
  • 1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Instructions

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend spinach/kale/collard greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
  2. Grease baking dish with olive oil - even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).
http://www.de-ma-cuisine.com/i-like-bright-green-food-ep-50/

This episode is sponsored by: Burroughs Family FarmsAbundant Harvest OrganicsBari Olive Oil CompanyWaterfall Creative, and Molly Jenson.