Category Archives: breakfast

Summer Garden Frittata

I found this recipe by doing a Google search for ingredients in my CSA bag on a summer day in July .  Adapted from a recipe by Cooking Club of America.

4 eggs
1/4 teaspoon salt
freshly ground pepper

2 tablespoons extra-virgin olive oil
1 – 2 cups thinly sliced new potatoes
1 – 2 cups sliced summer squash or zucchini or both
2  teaspoon chopped fresh rosemary
2 cups arugula, spinach or other greens, coarsely chopped
3 garlic clove, pressed or minced
3/4 cup shredded cheddar cheese

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In small bowl, whisk together eggs, salt,  and fresh ground pepper until smooth.  Preheat oven to 350º.

Heat oil in large skillet over medium heat until hot. Add potatoes; toss to coat. Cook about 10 minutes or until lightly browned and nearly soft, stirring frequently to separate slices. Add squash, garlic and rosemary and cook, stirring until potatoes and squash are tender.  Add greens and cook for a few more minutes until greens are wilted, stirring frequently.

Remove from heat. Spread the potato mixture in an even layer in an oiled baking dish, then pour the egg mixture evenly over the vegetables. Top with cheese and bake at 350º until the eggs have set and the cheese is lightly browned – about 10 minutes.

Cut into wedges and serve.

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Pellworm Oat Curry

A savory, delicious version of oatmeal.  I found this recipe in a book about Pellworm, given to me by the photographer Ulrich Mack. Pellworm is an island community off the coast of Germany.

1¼ c Irish oat meal (oat groats)
2 c broth, either vegetarian or chicken
2 c diced apples
2 c diced onions
1½ T lemon juice
1 T butter
1½ T curry powder
1/3 c each: unsalted cashews and almonds
salt & pepper to taste

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Rinse oats. Place them in a large sauce pan and heat, stirring frequently until grains begin to toast and burst. Add 1½ broth and bring to a boil. Simmer on low for 30 minutes, or until the groats are tender.  Remove from heat and cover.

Toast  the almonds in a small ungreased pan, cool and chop fine.

Chop the apples and toss with the lemon juice. Set aside.

Chop the onions and cook in the butter over medium heat 5-10 minutes. Add apples and cook 5 minutes more. Add curry and let that cook in a few minutes, stirring often. Add cashews and the remaining ½ cup of broth and cook until heated through.  Fold into oatmeal.

Sprinkle with almonds and serve.

Sausage Gravy over Biscuits

Adapted by William from a recipe on pauladeen.com which we can no longer find.

1 lb ground breakfast sausage
1 T olive oil
1⁄2 cup onion, chopped
2 garlic cloves, minced
3 T flour
2 cups half + half or milk
1 t ground black pepper
1/2 t nutmeg
small pinch of cayenne pepper
1 T butter
6 fresh homemade buttermilk biscuits
eggs over easy, one or two for each person


In a large skillet, heat the oil and cook the onion and garlic until softened. Add the sausage and cook over medium-high heat for 8-10 minutes or until it is browned and crumbly.

Stir in flour and cook for 2-3 more minutes, stirring frequently.

Gradually stir in half + half or milk. Add spices and cook for 3-4 minutes, or until gravy is thickened.

Remove from heat and stir in butter until melted.

Serve with biscuits and eggs.

biscuits

Dutch Baby

These are fun and delicious! How is it I never heard of a Dutch Baby until I was almost 50?  Most of them are sweet but this one makes a great simple supper.

1 c milk
4 large eggs
1/4 t salt
1 c flour
2 T olive oil
1 leek thinly sliced
3 cloves garlic minced or pressed
1 t dried dill or 1 T fresh, chopped
1 c grated cheese of your choice

non vegetarian option — add some ham or crumbled bacon or sausage

Whisk milk, eggs and salt in a medium bowl, then add flour, a little at a time, and keep whisking until the batter is smooth. Set aside.

Cut the end and top off the leek, and wash thoroughly. Cut in half lengthwise and then slice thinly.

Preheat oven to 425°.

Heat olive oil over medium heat in a 10 or 12 inch cast iron skillet. Add leeks and garlic and cook until soft. Add dill and cook a minute more.

Pour batter into skillet, transfer to oven and back until puffed and golden – around 15 minutes. Without removing the pan from the oven, carefully sprinkle cheese on top and cook a couple minutes more, until the cheese is melted and the Dutch baby is very puffy and golden brown. Serve immediately straight from the skillet.

Fresh Spinach Custard

Made this with the 4th big bag of spring spinach from our CSA farm this year. Great for a side dish or brunch dish, even main dish.

2 lbs fresh spinach, washed, with tough stems removed
1 T olive oil
1 onion, diced
2 eggs
1 ½ c milk
1 c grated Gruyère or cheddar
salt and freshly ground pepper to taste
½ c Parmesan
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Preheat oven to 350°.  Lightly butter a 9″ square baking dish and set aside.

Prepare spinach and then cook until wilted in a large pot of boiling salted water (takes between 30 seconds and 1 minute). Drain well, press out excess water and chop fine on a cutting board. Set aside.

Heat olive oil in a small pan over medium heat. Add onions and saute for 2-3 minutes. Set aside.

In a large bowl, beat the eggs and milk together with wisk until smooth, add the spinach, onions and Gruyère or cheddar and mix well.  Season with salt and pepper and pour into baking dish.  Top with Parmesan.

Bake until custard is set and a knife inserted in the center comes out clean – about 30 minutes. Let sit for at least 5 minutes before serving.

Adapted from The Garden-Fresh Vegetable Cookbook by Andrea Chesman

Scrambled Tofu

first make .. Marinated Tofu

from page 54 Cabbagetown Cafe Cookbook

2 T canola oil
1 pound extra firm tofu, cut in bite-size cubes
2 cloves garlic, finely chopped
freshly ground black pepper
1 teaspoon dried dill weed or 2 tablespoons finely chopped fresh dill
pinch cayenne
1 teaspoon dark sesame oil
2 teaspoon tamari or soy sauce

1. In a medium-size frying pan, heat the oil. Add the tofu cubes and
fry for about 10 minutes, stirring frequently so nothing sticks.
2. Add the garlic, black pepper, dill, and cayenne. Continue frying and
stirring until the cubes are lightly browned and crisp, about 5 minutes
more.
3. Add the dark sesame oil and soy sauce, stir in and turn off the heat.
4. Taste and adjust the seasonings and set aside in a large bowl.

Then make .. Scrambled Tofu

halved recipe adapted from page 190 Cabbagetown Cafe Cookbook

2 potatoes
small stalk broccoli cut into bite sized pieces (1-1 1/2 cups)
1 T olive oil
2 carrots sliced
1 t marjoram
another T olive oil
1 onion sliced in crescents
2 cloves of garlic, pressed
1 t thyme
1/4 t tarragon (optional)
1 c frozen peas or corn or combination
yet another T olive oil
2 t dark sesame oil
1 T soy sauce or tamari

Roasted Almonds for garnish

Scrub and boil potatoes unpeeled until tender (about 30 minutes). Let cool then cut into bite-sized cubes. Add to tofu in bowl.

Steam broccoli until crisp tender and add to the tofu bowl.

Heat 1 T olive oil in a frying pan, add the carrots and sauted about 3 minutes. Add 2 or 3 tablespoons of water and allow to steam until the carrots are tender and the water is absorbed. Stir in the marjoram and cook for another minute, then add to the tofu bowl.

Put another tablespoon of olive oil into the pan and saute the onions and garlic until softened. Add thyme, and peas or corn. Saute until heated through and add to tofu bowl.

Heat 1 tablespoon olive oil in a frying pan. Add the tofu vegetable mixture and cook until heated through, stirring frequently. When hot stir in the sesame oil and soy sauce or tamari. Serve immediately sprinkled with almonds.

Banana Bread

We freeze overripe bananas until we have enough for banana bread.  Just let them thaw till soft, then squeeze them out of the skin like toothpaste.  It’s slightly gross, but the banana bread is great!  Serve plain or with peanut butter.

5 or 6 bananas
1/2 c apple sauce or canola oil
2 c sugar
4 eggs
1 t salt
2 t baking soda
2 1/2 c flour
1/2 wheat germ
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Mash bananas or put them in a blender or food processor.  Add apple sauce or oil, eggs than sugar.  Mix till blended.

Mix dry ingredients well in a separate bowl and add banana mixture.  Combine and then pour into 2 oiled loaf pans.  Bake at 350° for 1 hour.