Category: food/recipes (Page 2 of 23)

Swiss Chard Abundance

I may have planted too much Swiss chard. I’ve been harvesting it weekly.

Here’s today’s crop:

Swiss chard harvest

 

 

 

 

It may not look like a lot, but I seem to be the only one eating it.  I steam it and season with balsamic vinegar.  I sauté onions & mushrooms (& sometimes other veggies) and add the chard at the end, just until it wilts a bit.  I can eat that alone, or mix it with rice or quinoa or some other grain.  And then I am also freezing it and adding to my smoothies.  It’s definitely a different taste in the smoothies, but one you get used to quickly and not objectionable.

swiss chard stems

Just this week I saw a suggestion on a Facebook North Texas Vegetable Growing group to chop the stems, put in a jar, add white vinegar, and let it sit in the fridge for a few days.  Then remove the stems, add peppercorns, garlic, herbs, and use as a seasoning.

I’ll let you know how it turns out!

 

Egg Muffins for Breakfast

I first made this recipe back in 2012, when Bill was following the South Beach Diet plan (these are suitable for Phase One). Recently he requested them for breakfast, which is fine by me! A half an hour of prep, throw them in the oven, and his breakfast is made for the next twelve days! You can’t beat that!

The original recipe, Egg Muffins Recipe with Ham, Cheese, and Green Bell Pepper (Low-Carb, Gluten-Free), can be found at Kalyn’s Kitchen, which is a great resource for low-carb recipes.

I have somewhat modified the recipe to suit Bill’s tastes. This is my version:

Egg Muffins with Ham, Cheese, Mushroom, and Spinach

Makes 12 muffins. I use a brownie pan that makes individual brownies. I think they are a little larger than your regular size muffin tins. Because of this, I add an extra egg. If you are using muffin tins, you might want to use only 12 eggs, not 13.

Ingredients:
• 1 heaping cup finely diced lean ham (no sugar-cured, no smoked)
• 2/3 cup grated cheddar cheese (sometimes I add other cheeses to the mix, the cheddar is the predominant)
• ½ cup finely chopped spinach
• 1 can mushrooms, chopped (or equivalent amount fresh mushrooms, sauted lightly)
• 13 eggs, beaten well
• ½ teaspoon Spike seasoning
• Salt & pepper to taste (or not)

Instructions:
Preheat oven to 375 degrees. Spray muffin cups with nonstick spray.

Dice ham, spinach, and mushrooms (cook mushrooms if needed/desired). Layer in the muffin cups the ham, cheese, spinach, and mushrooms.

Ingredients layered in the muffin tins.

Ingredients layered in the muffin tins.

Break eggs into large cup with pour spout. Beat eggs, Add seasonings, blend well. Pour eggs into the muffin cups, slowly, carefully. I pour some egg into each cup, let it settle, then come back to it and add more. If you get some too full, you can always take a small spoon and scoop from one cup to the other as needed. Take a small fork and gently, very gently, stir or poke around in each cup to help distribute the ingredients.

Egg muffins ready to bake.

Egg muffins ready to bake.

Bake 25 – 30 minutes, or until the egg mixture is set and starting to brown slightly.

Baked egg muffins.

Baked egg muffins.

I cool in the pan for 10 minutes, and then remove them to cool further on a baking rack.

Egg muffins cooling on the rack.

Egg muffins cooling on the rack.

Of course, if you are going to eat them right away, there’s no need to cool them!

Since Bill eats 1 per morning, I keep a week’s worth in the fridge and I freeze the rest. He likes his cold, so I don’t worry about microwaving them. The original recipe mentions that the frozen ones release liquid when microwaved, but I suspect the easiest way to resolve that is to thaw them in the fridge the day before you need them. If you reheat them too long in the microwave, they get rubbery. Start with 20 or 30 seconds and add more as needed.

You can vary the recipe however you like, adding different meats, cheeses, greens, spices. I’ve learned not to so, as Bill invariably notices any changes I make and comments negatively. So I guess I should just learn not to change up a good thing, right?!

New Plant-Based Recipes

I’ve been trying a few new recipes lately and wanted to share two that I really like.

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy

Serves 4
30 minutes or fewer

Stir-fries are an ideal way to experiment with exotic mushrooms.

• 1 tsp. cornstarch
• 2 Tbs. low-sodium soy sauce
• 2 tsp. minced fresh ginger
• 2 tsp. Thai chile sauce, such as sriracha
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. sesame oil
• 3 Tbs. canola oil, divided
• 1 14-oz. pkg. extra-firm tofu, drained and cut into bite-sized cubes
• 1 lb. bok choy, cut into 1 ½-inch pieces
• 2 cups sliced fresh shiitake mushrooms

1. Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil.

2. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate. Add 1 Tbs. oil to pan. Stir-fry bok choy 4 minutes; transfer to plate.

3. Add remaining 1 Tbs. oil to pan. Stir-fry mushrooms 2 minutes, or until tender. Return tofu and bok choy to pan. Stir in soy sauce mixture, and stir-fry 1 minute, or until hot.

This Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy recipe is from the February 2010 issue of Vegetarian Times. I have used different types of mushrooms each time I made it and it is always yummy. You can eat it as is or serve it over rice. Last night I had it over black rice, another new food for me.

Vegan Parmesan Cheese

• 3/4 cup raw cashews
• 3 Tbsp nutritional yeast
• 3/4 tsp salt
• 1/4 tsp garlic powder

    Instructions

Prepare vegan parmesan cheese by whirling all ingredients together in a food processor or blender until a fine meal or powder is formed. Don’t over-process or it will begin to get clumpy. Set aside. Will keep covered in the fridge for about a month.

This is simply delicious. I have been eating it on everything! Next time I make it, I will back off a bit on the salt, but that is the only change I’d make.

The Vegan Parmesan Cheese was part of the Vegan Zucchini Asparagus Gratin recipe from Minimalist Baker.

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