Saturday, May 21, 2011

How do you want your eggs today?

There's nothing better then farm fresh eggs.  We have Brahma and Araucana hens.  It is a highlight of the day to see how many eggs we get for the day.  We only have 4 hens. ( they produce 2 - 4 eggs a day)

This morning a did a take on a recipe I saved.

10 eggs wisked together.
red, green and yellow peppers chopped
onion chopped -   I cheated and used the frozen stir fry peppers and onions in the freezer.
Saute the peppers and onion with some olive oil
Season with sea salt and crushed pepper along with crushed red pepper
Add the pepper & onion to the whisked egg and pour into muffin tins  (spray the muffin tin first)
Top with grated parmesean cheese and bake at 350 for 12-15 min depending on your oven.  Egg needs to be set.  Serve with salsa

It would be fun to add different veggies in and have little omelet muffins.

Monday, May 9, 2011

I hope everyone had a wonderful Mothers Day!  I slept in which means 8 am, my husband made me breakfast and decided he would vacuum the house (this is a first, trust me)  I had to take a picture.

We enjoyed the warm weather outside and Keith stayed in with allergies acting up again.  This year has been bad for allergies here.  Could have went out for dinner but wanted to try making my own burgers the way a friend showed me last week.  She purchased a boneless rump rust on sale and cut off the fat, cut it into chunks and grinded/ chopped  it in the food processor. I used my burger press and formed nice patties and seasoned with sea salt and fresh ground pepper and a little Worcestershire sauce. On the grill and they were great.  We had this with roasted butternut squash, garlic, onion and seasoned with some fresh ground nutmeg, sea salt and pepper and drizzled with olive oil.  Yukon Gold simple potato salad.    YUM..this was good for me. KC cooked the burgers just right and such an easy day!

Yukon Gold Simple Potato Salad

6 Yukon Gold potatoes peeled and cut into chunks for salad
Onion and celery chopped to your liking
2 boiled eggs chopped up
Miracle Whip  - just enough to make it real moist

Ended with a beautiful sunset.........

Now it's back to the normal routine on Monday.  Work, Work and more Work........

Thursday, May 5, 2011

Swiss Chard........Pasta

I've never grown swiss chard and recently discovered how good it is and the nutrients are plentiful.

I picked and washed the chard and prepared this yummy pasta dish.

Olive oil
garlic chopped or minced (use amount you like)
1 red onion chopped
1 pint grape tomatoes
kosher salt and flaked red pepper
Saute all of these together for a few minutes until tomatoes just start to soften or pop
Chop the chard into 2 inch pieces and add to saute until wilted

Meanwhile boil pasta of your choice (I used De Boles all natural linquine made with jerusalem artichoke flour)

Mix the saute with the pasta and serve in pasta bowl, top with sliced kalamata olives, feta cheese and maybe some italian cheese.

Monday, May 2, 2011

Strawberry Rhubarb Pie

I am posting Strawberry Rhubarb Pie again.  I am trying a different way.

6 stalks of Rhubarb  (cut into 1-2 inch pieces and boiled about 1-2 min) drain
strawberries fresh and sweetened with a little sugar or you can use the kind from the frozen section already sweetened (thawed & drained)
3 tbsp flour mixed in with strawberries and rhubard
splash of lemon juice
Spread in a 9 inch pie shell

1/2 c brown sugar
1/2 c sugar
1/2 c butter or margarine (I used smart balance)
fresh ground nutmeg
1/2 cup oatmeal
Press and crumble with masher or pastry blender

Spread on top   Bake at 350 convection for 50 minutes

Crock Pot Texas style ribs

Ribs were on sale which is Keith's favorite.  Pork boneless texas style.............

I rubbed the ribs with cowboy rub...sold at is very good by the way.
laid them in the crock pot and covered with 1/2 jar of Stubbs spicy barbecue sauce and 1 8 oz can of tomato sauce.  I added some onions chopped out of our garden.  Set it on low for 10 hours.....
Walked away and end of day... melt in your mouth ribs with loads of flavor.