Archive for the 'Egg' Category

Baked Green Chile Scrambled Eggs

Thursday, September 12th, 2013

Charity Prouty-McLean, Tucson CSA

18 eggs
2 tablespoons white wine/rice wine vinegar
3 tablespoons diced roasted chiles
1 1/2 cup shredded cheese (mozzarella, or white medium cheddar seem to work well)
Salt to taste

Heat oven to 350. In a large bowl, beat all 18 eggs vigorously with a fork. Add vinegar, stir and let rest while you dice the chiles. Beat the eggs again (the longer you beat the eggs the fluffier they will be, and then stir in the chiles. Let rest about 5 minutes, stir again, and pour the egg mix into a 9×11 glass baking pan. Grind sea salt over mixture in pan, and top with shredded cheese. Bake for 35-45 minutes, or until the edges begin to brown, and a knife inserted in the center comes out clean.

Let it cool for a few minutes, then slice into bars or squares. I like to slice long burrito sized rectangles, wrap them in a tortilla with hot sauce and a little more cheese, and then wrap tightly in foil and freeze them (you may want to use a layer of parchment paper before wrapping with foil if you plan to microwave.

Another tip for preserving the roasted chiles: clean all at once and dice them up. Put them into an ice cube tray pressing them in firmly to remove any air pockets. Freeze overnight, and then put the cubes of diced chiles in a freezer safe container or ziploc freezer bags. I use two to three cubes per egg recipe. Just plunk them right in, and they will thaw in a matter of 5 minutes.

Sweet Potato or Carrot Kibbeh

Tuesday, September 18th, 2012

Sara Jones, Tucson CSA

This recipe is a variant of the Wheat Berry Lamb Kibbeh, substituting
one cup of cooked, pureed sweet potato or carrot, plus one egg, for
the ground meat. The mixture will be softer and more delicate. It is best
to shape into individual patties, rather than trying to cut. Cook at 375°
for about 20 minutes. Serve sprinkled with goat cheese or cilantro
chutney on hot pita.

This is a Lebanese dish that traditionally uses bulgur wheat. I took some liberties in the translation and used cooked, ground wheat berries instead of the bulgur, but the results are similar and delicious. You can form the mixture into small patties or sausage shapes. It is great served with plain yogurt mixed with a little bit of lemon juice and chile paste, and/or the cilantro chutney  recipe that follows.

1 pound pureed sweet potato or carrot
1 egg
1/2 bunch green onions, greens and base, chopped fine
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon chopped fresh herbs (cilantro, mint or oregano)
2 cups cooked wheat berries, ground into small pieces in food
processor or blender
1 1/2 teaspoons salt

In a large bowl, mix together all ingredients. To get the right texture, you need to really work the pureed sweet potato or carrot, squeezing it
through you fingers, to distribute. Once the wheat is well incorporated, form patties. Bake in an oven at 375, from15-30 minutes, depending on thickness. Serve over hot pita bread with yogurt sauce or chutney.

Endive Salad with Bacon Bits

Tuesday, June 7th, 2011

Philippe, Tucson CSA

1 head or bag of endive, washed and chopped
2 hard boiled eggs, crumbled
½ lb bacon, cubed and sautéed

Toss together ingredients and add dressing (see below)

Dressing:
Juice of 1 lemon
2 spring onions with greens
1 clove garlic
3 tablespoons olive oil
1 tablespoon mustard
Salt and pepper to taste

Combine all dressing ingredients in a chopper and blend
until smooth and creamy

Frittata with Spring Greens

Thursday, April 8th, 2010

Sara Jones, Tucson CSA

We don’t often get parsley, and it’s a treat to get it in our shares.
You can use large quantities of it in this delicious frittata for a
really fresh taste.

5 eggs
1/4 cup milk
2 tablespoons flour
1/2 bunch baby leeks, thinly sliced
3-4 chard stems, diced
1 large handful chard or spinach greens, roughly chopped
1 handful parsley, roughly chopped
About 1 tablespoon olive oil
Salt and pepper to taste

Heat oil in a large skillet over medium high heat. Add leeks and
chard stems. Cook about 5 minutes, then add greens. Continue
cooking, briefly, until greens are wilted. Remove from heat. In
a medium size bowl, whisk together eggs, flour and milk. Stir
cooked vegetables and parsley into mixture and season with salt
and pepper. Pour mixture into well greased pie pan and bake in
a 350 degree oven for about 15-20 minutes, until eggs are set.

Pastiera (Italian Wheat Berry Pie)

Monday, March 29th, 2010

Sara Jones, Tucson CSA

This is a traditional Easter dish served in Naples. It’s a great
way to celebrate spring and citrus season. Most versions call for
a special pie crust and fancy lattice work on top. This recipe is
simplified to use a pre-made crust and forgo the lattice work. To
simplify even further, try the Cuccia recipe in our online recipe
archive.

1/2 cup wheat berries (about 1 cup cooked berries)
Zest from 2 oranges
1 pound ricotta, put through a sieve
2 large eggs at room temperature, lightly beaten
1/2 cup granulated sugar
1 tablespoon orange-flower water
1 teaspoon cinnamon
1/2 cup finely chopped candied orange peel (optional)
1 pie shell, defrosted, if frozen

Soak wheat berries overnight and drain. Place in a large sauce
pan, cover in water and bring to a boil. Lower heat to a simmer
and cook until tender. Drain cooked berries and set aside to cool.
Mix the ricotta and sugar together. Stir in the eggs one at a time,
then add the zest, orange flower water and orange peel. Stir in
the cooled wheat kernels. Pour mixture into pie shell and
sprinkle top with cinnamon. Bake in a pre-heated 350 degree
oven for about 45 minutes, until filling is set.

Deviled Egg Appetizer Platter

Friday, January 15th, 2010

Julie Cohn, Tucson CSA

Inspired by Josh’s Foraging Fowl’s Oval Wonders
6 hardboiled eggs, peeled of shell and slice oblong in half, yolks removed to bowl for mixing with other ingredients
1.5 tablespoons dijon mustard
Some chopped basil to taste
1/2 cup thick greek yogurt (whole or non fat, your preference)
a few roasted butternut squash seeds* (or sub sunflower seeds shelled)
1 tablespoon of vinaigrette (I make this one: almond or walnut oil and balsamic vinegar (1/4 vinegar to 3/4 olive oil) chopped basil, salt and pepper to taste
any type of green olive and green olive with pimento, about 10 of them sliced then chopped
about 2 tablespoons of chopped mild red peppers of any kind ( for the red color but without too much hot, so all your guests can enjoy the eggs)
1 tablespoon capers
Two of the roasted red potatoes mentioned at the bottom of this recipe, sliced and drizzled with the balsamic vinegrette mentioned above
about a cup of whole black olives ( for garnish)

* I roasted my butternut squash seeds in the oven with my red potatoes, rubbed in olive oil and sprinkled with rosemary and coarse sea salt 400 degrees for 40 minutes, I left half the seeds in with the potato dish which I served with melted grueyere cheese, the seeds I removed became garnish on top of each deviled egg, 2 seeds stuck in the yolk mixture on each egg.

Mix the yolk mixture with the mustard, yogurt, chopped basil, capers, chopped red peppers, chopped green olives and add salt and pepper to taste. I do not add any salt as the capers and green olives are salty. I am trying to follow a lower salt diet.
Stuff each egg white half with this mixture and garnish each one with 2 roasted butternut squash seeds
On a platter arrange the deviled eggs, the cold red potato sliced that have been drizzled with the vinegrette , and the whole black olives in an artful presentation. As an added garnish you can decorate the platter with more fresh basil and toasted butternut squash seeds.
I love the butternut squash seeds because the seed shelles are so thin you can just eat the whole thing , shell and all. If you substitute sunflower seeds, make sure they are shelless.

Radish Potato Salad

Friday, May 8th, 2009

Sara Jones, Tucson CSA

Radishes make a great foil for a creamy potato salad. If you
have the time and inclination, make the basil aioli. If not, you
can stir the basil into a store-bought mayonnaise.

1 pound red potatoes, cooked and roughly chopped
4-5 green onions, chopped
½ bunch radishes, sliced
2 hard boiled eggs, chopped
About ½ cup basil aioli

Stir together all ingredients. For the best flavor, let the salad sit
in the fridge for an hour or so.

Aïoli

Use it with a potato salad or as a dip for steamed artichokes or
raw vegetables. Also makes a good sandwich spread!

1 large egg yolk at room temperature
1 teaspoon Dijon-style mustard
Salt
2 to 3 teaspoons fresh lemon juice
¾ cup peanut oil or mild olive oil (or half of each)
4 to 6 garlic cloves, finely chopped
Small bunch basil, well chopped

Whisk the egg yolk in a small bowl until light and smooth, then
stir in the mustard, a pinch of salt, and the lemon juice.Whisk in
the oil until the egg and oil thicken. Stir in garlic. Keep covered
and refrigerated.

Frittata

Monday, March 24th, 2008

Sarah Landon, Tucson CSA

3 eggs
1 cup milk
½ cup flour
½ teaspoon baking powder
¼ teaspoon salt
cracked pepper
dried or fresh herbs of your choice
10-12 oz of veggies. (Any kind will work. Firmer veggies
should be pre-roasted or blanched for best results. This is a
great way to use up leftovers.)
2-6 oz shredded cheese

Preheat oven to 325°F. Whisk together the eggs, milk
flour, baking powder, salt, pepper and herbs. Stir in the
veggies and cheese. Pour into a greased 8×8 inch pan and
bake for 20-25 minutes or until set and slightly golden.
Let the frittata rest 10-15 minutes before cutting.

 

Editor’s Note: I’ve never seen a frittata with milk, flour or baking powder before.

 

 

 

 

Eggs, beans and greens breakfast bowl

Monday, February 11th, 2008

Norma Mendoza-Denton (c) 2008, Tucson CSA

1 cup cooked beans with some (1/2 cup) of their broth
1 sprig fresh (or 1 tsp dry) epazote (optional)
3 eggs (or five egg whites)
¼ onion
2 handfuls washed CSA greens — I combined rocket and
rapini
1 tsp olive oil
1 small chopped fresh tomato
1 tsp chopped fresh cilantro

For the beans:

In a medium saucepan, heat the beans with their broth
(I had cooked CSA tepary beans the night before with a
clove of garlic and a shallot after soaking them all
day.)

For an unusual and traditionally Mexican flavor, put
the dried epazote in a tea bag and tie up the end of
the teabag. Add teabag to the beans and heat them
together on low heat. Cover so the bean broth does
not completely evaporate. Discard the teabag when
beans are hot.

For the eggs and greens:

Heat olive oil in a deep wide skillet.
Add onion and stir fry for a couple of minutes until
it’s light brown.

Add the bunches of greens and cook very briefly until
they are no longer wet but not yet too wilted.
Add eggs and scramble with the greens.

To serve:

Divide the scramble of eggs and greens into two deep
bowls and then pour over each one equal portions of
beans and broth. Top with chopped tomato and cilantro,
and serve while hot with warm bread or tortillas.
Serves two.

Tortilla Crust Quiche with Vegetables

Tuesday, January 15th, 2008

Adapted from Vegetable Planet by Didi Emmons
Submitted by Paula Redinger, Tucson CSA

3 or 4 large tortillas (corn or flour – your choice)
Your choice of CSA vegetable(s) (or a combination of them!)

Greens – one or two bunches
Sweet potato about 1 lb
Potatoes – about 1 lb
Winter squash – about 1 lb
Scallions, onions – add for extra flavor

Your choice of seasonings:
Garlic – nice with sweet potatoes, greens
Herbs – rosemary and/or oregano would be nice with potatoes, cilantro, parsley
Spices – cumin, pepper, salt, hot pepper flakes

Your choice of grated or crumbled cheese- 3 oz of:
Cheddar or Jack – good with sweet potatoes
Gruyere – good with greens
Goat cheese – good with potatoes

Olive oil – 1-2 tbsp
1 ½ c milk
3 eggs

1) Prepare your vegetables and let them cool:

Dice and roast sweet potatoes, potatoes, squash, with olive oil and garlic if using, at 400 for 20-30 minutes (until soft)

Sautee greens with garlic and olive oil until wilted. Squeeze out excess moisture.

2) Preheat the oven to 375

3) Line a pie plate or baking dish with tortillas, overlapping them a bit – this will be your “crust.” (Don’t use a springform pan.) Let the edges of the tortillas hang over the lip of the dish – they’ll get nice and crispy.

4) Prepare the quiche mixture- briefly whisk together eggs, milk, onions/scallions, salt and pepper, herbs

5) Fill the pie. Spread the prepared vegetables in the pie and top with grated or crumbled cheese. Pour the quiche mixture over everything. Don’t worry if it seeps underneath the tortillas.

6) Bake until filling is set – about 40 minutes at 375. Sprinkle with additional herbs, if you like. Serve hot or cold.


+