whee!

Spring Red Pepper and Asparagus Frittata

March 23, 2014 - Written by Diana

Uncooked Spring Red Pepper and Asparagus Frittata - Cookerati.com

Spring is officially here, and the time has come to change things up from the vegetables and fruit that overwinter in the basement to the freshly growing like asparagus.  Red pepper isn’t too local right now, but the southern states have a little coming ripe right now.  This Spring Red Pepper and Asparagus Frittata is light, but full of flavor.  It’s great for Sunday Brunch or even for a quick worknight dinner.

<Click here to get the recipe. >

Spring Red Pepper and Asparagus Frittata - Cookerati.com

Spring Red Pepper and Asparagus Frittata

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Deviled Green Guac Eggs for St. Patrick’s Day

March 13, 2014 - Written by Diana

St. Patrick’s Day is coming up and Green is the color of choice (or if you are anti-green, then it’s orange but that’s a different story).  Deviled eggs are great for any gathering and with the help of Wholly Guacamole, my Deviled Green Guac Eggs are a fast way to put together an appetizer for your St. Paddy’s Day gathering. I put my own ingredients together along with a sample of Wholly Guacamole that I received and when my son saw what I was mixing up, he was intrigued and delighted.  He said that it had to be healthier than mayo, and I had to agree.  My husband had a taste when he came home from work and he was equally delighted. We all agree that this makes a fantastic bite.

Deviled Green Guac Eggs - Cookerati

You can find Wholly Guacamole in the refrigerated produce section of the store. If you have more time, you can make up your own guacamole using avocados, garlic powder and lemon or lime to keep from turning brown. If you wish for a little more heat use the Spicy Guac or add some hot peppers.  More Wholly recipes can be found on Pinterest – and if you like discounts check out the coupon tab on their Facebook Page.

Green pea shoots make a great 3 leaf cloverish like green to sprinkle around the eggs and give it a little Irish flair on your serving plate.

<Click here to get recipe.>

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Sausage, Swiss Chard and Sweet Potato Fritatta

April 12, 2013 - Written by Diana

This is a great winter/early spring fritatta using local ingredients.  Some sweet potatoes hold up well in storage while chard is a cool weather crop.  Our sausage is from Blues Creek Farm Meats – we went to a sausage making class and made our own sausage with spices from North Market Spices.  My husband is on a low sodium diet; when we had the chance to make our own sausage without adding salt we jumped in.  The pork sausage has a nice fennel and peppery spice to it – great flavor.

I want my egg dishes to have some bulk to it; I don’t want to be hungry in an hour.  I add ingredients that will stay with us as well as have a ton of flavor. I try to use one pan – and while this is mostly a one pan meal(a one castiron pan meal), I do use the microwave for softening the sweet potatoes to speed the process up.  You can saute it on the stove, or bake it in an oven or toaster oven wrapped in foil to soften it instead.

Sausage Onion and Swiss Chard Stems (Cookerati)

Using a cast iron pan, I saute the mushroom slices and put the mushrooms aside.  I don’t want the mushrooms to absorb all the liquid and get mushy, so a quick saute and then set aside.  I quick saute the sausage, shallots and swiss chard stems together and it becomes the bottom layer.  After the sausage is cooked through and the stems and shallots are creamy , on top of this I place slices of softened sweet potatoes, chopped swiss chard, some black beans, the sauteed mushrooms and then I add in a little chopped swiss cheese and some fresh goat cheese.

Sausage, Sweet Potato and Swiss Chard Fritatta Ingredients (Cookerati)

The fresh goat cheese from integration acres is some of the best stuff I’ve tasted – so soft, and creamy and delicious. If you see it at the farm market, snatch it up.  It came in our Market Bag along with the swiss chard and the sweet potatoes last week.

Cooked Sausage, Sweet Potato and Swiss Chard Fritatta (Cookerati)

Lastly, I pour a scrambled eggs mixture over top, using a spatula to lift the layers to allow the egg to seep underneath and a fork to guide the egg down through the layers.  Then I take a salty cheese – like parm and grate a very thin layer on top before putting the pan into the oven on a low broil.  Since my husband has to watch the sodium we use swiss cheese most often which is one of the lowest in sodium and I use only about an ounce, plus an ounce of goat cheese, and a sprinkle of parm.  Parmesan has the most, so a very, very, very light sprinkle will give flavor without too much sodium.  If sodium isn’t an issue you can add more cheese and Parmesan. If you would like it to be vegetarian, you can substitute vegetarian sausage – and we’ve used luna burgers crumbled also.  The sodium may be higher with vegetarian sausage so look at your labels.  Our beans were dried that I soaked and froze.  If you use canned, rinse the beans and drain first.

Plated Sausage, Sweet Potato and Swiss Chard Fritatta

This is one of my favorite Sunday morning brunchfest ideas.  My husband and son love it too, it doesn’t leave them wanting to search the fridge for a snack in a half hour because it has so much fiber, protein and deliciousness in it.

Sausage, Swiss Chard and Sweet Potato Fritatta
 
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Great breakfast that contains plenty of delicious seasonal veggies for the late winter/early spring
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 1½ cups breakfast sausage
  • ½ small onion
  • Olive Oil
  • Big bunch of swiss chard
  • 1 small sweet potato – softened
  • ¼ cup cooked black beans (or canned)
  • ½ cup sliced mushrooms
  • 1 tsp butter
  • 1 ounce swiss cheese chopped
  • 2 ounces chevre
  • smidgen of grated parmesan
  • 8 eggs
Instructions
  1. Set oven to low broil.
  2. Dice onion.
  3. Separate stems from leaves of Swiss Chard.
  4. Dice the stems and chop the leaves, keep separate.
  5. Saute sausage, onion and swiss chard stems together until browned and softened.
  6. Slice sweet potato into slices and layer over sausage mixture.
  7. Saute mushrooms in a separate pan in 1 tsp butter.
  8. Throw on swiss chard leaves, mushrooms and black beans.
  9. Sprinkle cheeses around.
  10. Scramble the eggs in a bowl and pour over everything in the pan, lifting the mixture for the eggs to get to the bottom and using a fork to get it to the middle of the mixture in the pan.
  11. Place the pan on to the top shelf of the oven until the top of the eggs are cooked an not runny but still light in color and shiny.
  12. Grate parmesan over top lightly before serving.

 

Hard boiled Egg Recipes – or What To Do With All of Those Easter Eggs

April 1, 2013 - Written by Diana

Are you over run with Easter Eggs- or just plain old hard boiled eggs?  I can eat hard boiled eggs long after Easter is over, but sometimes changing it up is fun also. Here are some different approaches to using up your hard boiled eggs.

  1. Deviled Egg Post – a pretty big list of deviled egg recipes
  2. Cobb Salad
  3. Three Potato Salad
  4.  Scotch Eggs
  5. Warm Spinach Salad with Egg and Bacon
  6. Asparagus with Sauce Gribiche
  7. Curried Egg Salad in Mini Pitas
  8. Grilled Chicken Ceasar Salad
  9. Avocado Egg Salad Lettuce Wraps with Bacon
  10. Broccolini with Hard Boiled Eggs
  11. Paula Dean’s Macaroni Salad
  12. Classic Egg Salad
  13. Nicoise Salad
  14. Salmon Salad with Vinaigrette
  15. English Muffin Egg Pizzas
  16. Not Yo Mama’s Meatloaf
  17. Pickled Red Beet Eggs
  18. Boiled Egg Burrito

 

Small Bytes – How to Hardboil an Egg – Easy

March 24, 2013 - Written by Diana

I’ve tried lots of different instructions on how to hardboil an egg and some involve too many steps. This is the one that works for me.

 

Place eggs in the bottom of your pot with enough room around so they don’t bump and cover with water – 1 inch above.

Bring to rolling boil.

Take off heat and cover.

Let sit for 10 minutes.

Rinse off with cold water.

Voila!

 

- 6 minutes for softboiled

-8 minutes for medium boiled.

 

This works – really it does.

If you’d like to try baking your eggs in the shell  – Kitchen Whisperer has some instructions for that.

Deviled Egg Chicks and Bunny Round Up(s)

March 24, 2013 - Written by Diana

I saw a fun photo of  Deviled Egg Chicks on My Little Chicken Coop’s Facebook page, so I did a quick little round up.  This will go great with my Deviled Egg Recipe Round Up Post that I repeat every Easter.  If you have a fun photo of your deviled egg chicks or bunnies feel free to drop a link in the comments – usually frowned upon uninvited, but I am inviting.

 

Deviled Egg Chicks  on Neatorama-   http://www.neatorama.com/2012/03/28/deviled-egg-chicks/

Taste of Home – http://www.tasteofhome.com/Recipes/Chicks-on-the-Ranch-Deviled-Eggs

Mommy’s Memorandum has a nice way to form the chick – http://mommysmemorandum.com/deviled-egg-chicks/

A different way to make deviled egg chicks without the lid. - http://www.foodwhine.com/2010/04/deviled-egg-chicks.html

 

Deviled Egg Bunnies -

From Papawow- these are really a cute idea - http://www.papawow.com/blog/deviled-easter-bunny-eggs.html

Angry Chicken had some bunny heads made out of olives -http://angrychicken.typepad.com/angry_chicken/2007/04/easter_part_deu.html

50 Deviled Eggs Recipes (Plus Some)

March 24, 2013 - Written by Diana

deviled-eggs

Easter is coming and you know what that means. You need to find recipes for the 12 dozen eggs you colored that your family will be tired of in 2 days. I feel you. I’m here for you.What better way to use up the eggs and give your family a tasty treat than by whipping up a big old batch of deviled eggs?

Behold:

50 Deviled Egg Recipes (plus some)

  1. The Deviled Eggs Gourmet is an entired website devoted to egg devilry.
  2. Creamy Deviled Eggs
  3. Elise.com Deviled Eggs
  4. Salmon Deviled Eggs
  5. Best Deviled Egg Recipe from About.com Home Cooking
  6. Smoked Salmon Deviled Eggs
  7. Spicy Deviled Eggs
  8. The Devil’s Own Deviled Eggs
  9. Bacon Cheddar Deviled Eggs
  10. Bacon Horeseradish Deviled Eggs
  11. Guacamole Deviled Eggs
  12. Special Deviled Eggs
  13. Deviled Eggs with Anchovy
  14. Di’s Delicious Deluxe Deviled Eggs
  15. Chipotle Deviled Eggs
  16. Pen’s Deviled +Eggs
  17. Deviled Eggs with Zip
  18. Deviled Eggs with Crabmeat
  19. Mom’s Deviled Eggs
  20. Green Chili Deviled Eggs
  21. Cajun Deviled Eggs
  22. Low Fat Deviled Eggs
  23. Best Basic Deviled Eggs Recipe
  24. No Yolk Deviled Eggs
  25. Horseradish Deviled Eggs
  26. Deviled Eggs II
  27. RecipeZaar Deviled Eggs
  28. Dijon Deviled Eggs
  29. Shrimp-Stuffed Deviled Eggs
  30. Deviled Egg Recipe – With Options
  31. Lemon Curry Deviled Eggs
  32. Emeril Lagasse’s Deviled Eggs
  33. Paula Deen’s Traditional Southern Deviled Eggs
  34. Bobby Dean’s Lighter Southern Deviled Eggs
  35. Estonian Deviled Eggs
  36. Deviled Eggs and Pickled Beets
  37. Buttery Dijon Deviled Eggs
  38. Curried Shrimp Deviled Eggs
  39. Deviled Pesto Eggs
  40. Ham and Horseradish Stuffed Eggs
  41. Deviled Eggs from About.com Kids Cooking
  42. Low Carb Deviled Eggs
  43. YouTube Deviled Eggs Demo
  44. Tarragon Mustard Deviled Eggs
  45. Angelic Deviled Eggs
  46. Blue Smoke Deviled Eggs
  47. Ham & Onion Deviled Eggs
  48. Rachel Ray’s Deviled Eggs
  49. Greek Deviled Eggs
  50. Deviled Eggs with Parmesan Cheese
  51. Country Deviled Eggs
  52. Bacon Deviled Eggs
  53. Betty Crocker Deviled Eggs
  54. Rachel Ray’s Caesar Stuffed Eggs
  55. Paula Deen’s Goat Cheese Stuffed Deviled Eggs
  56. Deviled Eggs with Smoked Salmon and Capers
  57. Buff’s Deviled Eggs
  58. Simple Deviled Eggs by Dimpled Arts
  59. Marbled Deviled Eggs by Just Dip It In Chocolate
  60. Michael Symon’s Spicy Deviled Eggs
  61. Pan Crisped Deviled Eggs on French Lettuces by the Splendid Table
  62. Bobby Flay’s Deviled Eggs with Crab
  63. Chesapeake Bay Deviled Eggs
  64. Giada’s Deviled Eggs with Crab
  65. Herbed Deviled Egg Bruschetta
  66. Garam Marsala Deviled Eggs
  67. Wasabi Deviled Eggs
  68. Korean Deviled Eggs
  69. Bacon Jalapeno Deviled Eggs

 

Eggs and Tatsoi in a Sweet Potato Nest

December 15, 2012 - Written by Diana

Eggs & Tatsoi on a Sweet Potato Crust

Lately, I’ve been experimenting with three ingredients and my cast iron pan.  I like that I can stick the pan under the broiler and bake some eggs, after I’ve partially cooked the other ingredients on the stove top.  Cast iron is really great for even heat and works well even on my glass top, too. Trying the same dish over and over in different ways should give you perfection sooner or later, but I’m always thinking what if I did this, or this, or this. Don’t be afraid to experiment.

This combination of sweet potatoes, greens and fresh eggs has become family favorite. These aren’t the only ingredients I’m using, because often I add  luna burgers broken up and I also use onions, shallots or leeks.  Fresh herbs are good to sprinkle over top, and a little bit of chevre and swiss ( two of the lowest sodium cheeses my husband can eat).  The greens are whatever I have on hand, sometimes spinach or chard, but this week tatsoi was in the market bag. Tatsoi is similar in look to bok choy, but a little milder in taste.  Reading about tatsoi, it seems to be pretty winter hardy and may be something to grow in my garden next year.

Sweet potatoes are the base.  They are grated, and the water squeezed out in order to form a bottom crust .  If you’d like softer potatoes, squeeze only some of the water or none depending on how crusty you want it.  I added ginger and rosemary to the potatoes.  If you use salt, add it to each layer; the potato layer, the greens layer and the egg layer.  We left it out because of my husband’s diet but the herbs give the dish a really nice flavor.

I’ve also added winter squash to the greens layer before.  My mother in law thought it was really pretty with the light orange in with the bright greens.  The greens layer is on top of the sweet potato base, but is started in another pan first.  Then using a finger or spoon make a well in the greens to add the eggs.  If you don’t make the well, your eggs slide out of place and  they might anyway as I found out.  Try as I might the eggs never stay perfectly placed.  Move something around and they just slide another way.

Eggs and Tatsoi in a Sweet Potato Nest
 
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This breakfast for dinner (or for breakfast) dish is cooked first in a pan and then low broiled to finish and uses lots of great winter vegetables.
Author:
Recipe type: Winter Vegetable Breakfast (or Dinner)
Cuisine: Breakfast
Serves: 3
Ingredients
  • 1 large sweet potato or 2 medium.
  • ¼ cup onion divided
  • 1 knob of ginger
  • handful of rosemary minced
  • olive or canola oil
  • 2 bunches tatsoi
  • 6 large eggs
  • 2 ounces chevre
  • 1 ounce of swiss cheese grated
  • fresh thyme
Instructions
  1. Grate sweet potato(es), onion and ginger together.
  2. Place in a dish towel and squeeze liquid out.
  3. Add two tablespoons of whole wheat flour and minced rosemary and mix ingredients together.
  4. Heat Cast Iron or other pan and add 4 tbs oil.
  5. When the oil is hot sprinkle the sweet potato mixture all around until it covers the bottom in a layer. (and leave it alone).
  6. In a separate smaller pan – non stick, heat up 1 tbs of oil.
  7. Large dice onions, and the stems of the tatsoi.
  8. Separately chop the tatsoi leaves.
  9. Saute the onions and stems until they start to turn translucent.
  10. Add the tatsoi leaves to the pan and let cook down – the leaves will wilt down like most greens.
  11. You may need to add a little oil to the sweet potatoes as they cook.
  12. When the potatoes seem like they’ve formed a crust on the bottom, using a plate, flip the potatoes over and slide it back into the pan on the other side.
  13. Pile the greens mixture on top of the sweet potatoes and using your fingers, or a spoon make little wells for eggs.
  14. Dollop chevre around the pan.
  15. Crack eggs and place them with the yolk in the center of the wells.
  16. With the oven on low broil, place the cast iron pan into the oven.
  17. The yolks will start to firm and the translucent whiltes will become opaque, you’ll have to watch to make sure that you get it out of the oven on time.
  18. Sprinkle the top with grated swiss cheese and herbs (thyme, parsley, etc.)

 

Farm Market Frittata

September 20, 2012 - Written by Diana

Eggs are a lovely protein, don’t you think?  We often turn to eggs when we want something quick and delicious for breakfast or dinner.  I made this frittata the other day using eggs, farm market veggies and a vegetarian burger(okay, it’s a Luna Burger – anything tastes good with a Luna Burger in it) crumbled up, plus some cheese.  My husband took a bite and told me it wasn’t right, because his eggs don’t taste this good, and aren’t this filling when he makes them. The end of summer is bittersweet because the fresh locally grown veggie supply starts to wane, but at the same time they have their best flavor.  Get’em while their fresh.

 

Farm Market Fritatta

Farm Market Frittata on Plate Farm Market Frittata

Farm Market Frittata
 
Prep time
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Frittata made with fresh local eggs, vegetables and a vegetarian grain burger or patty.
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 5 eggs
  • 1 small onion
  • 1 small green pepper
  • 2 baby eggplant
  • ¼ cup crookneck squash
  • vegetarian or grain sausage patty
  • 4 small cherry tomatoes
  • shredded cheddar
  • 4 oz goat cheese
Instructions
  1. Scramble eggs with 1 tbs water, and set aside.
  2. Dice and saute in warm pan with olive oil – onions and green pepper.
  3. I used baby eggplant but didn’t peel, just sliced little circles.
  4. The squash was peeled and sliced to about the same size.
  5. When the onion is almost translucent and soft, add the squash and eggplant to the onion and pepper.
  6. When the eggplant starts to soften, place the veggies in a bowl and set aside temporarily.
  7. Add a little oil to the pan and warm the vegetarian burger. Remove, break into a little smaller than bite size pieces and set aside.
  8. Swish lightly with oil, pour the eggs into the pan, let start to cook.
  9. Add in the sauteed veggies, and the tomatoes.
  10. Dollop the goat cheese into the eggs and place the pieces of vegetarian sausage in under the egg.
  11. Sprinkle with cheddar cheese.
  12. Place pan in oven under a low broil until egg is firm and cheese is melted.
  13. Serve slices on plate and grate a little more cheese over top.
Notes
When you stick a pan in the oven under the broil, you want to make sure you won’t damage any of it by sticking it under the heat. I used a low broil to make sure it doesn’t quickly overcook. I protected the handle of the pan with foil to make sure it didn’t burn or melt. I would not use this pan over high. If you have a cast iron skillet that would have been better.

 

Small Bytes – Deviled Eggs Recipe Round-Up

March 31, 2012 - Written by Diana

I married into a deviled egg making family.  It helped that one of my sister in law’s had chickens, and sometimes the eggs were freely flowing.  After years of making them, I brought the idea home to my side of the family and they embraced it too.

Since Easter is one of the biggest times for hardboiling those eggy-suckers, I’m reposting this round-up of devilish links.

Here’s our favorite Easter time Round Up – Deviled Eggs.

Look here for some fun Deviled Egg Chicks and Bunnies.