Serves 1
Date made: 3/5/2011
4 egg whites*
1/4 c milk*
1/2 c onions, diced
2-3 Tbsp ricotta
1/2 tsp dried chives
1/2 tsp dried oregano
salt and pepper to taste
Saute onions in small skillet with 1 Tbsp olive oil or canola oil until soft. Combine egg whites and milk and beat together until mixed well.
Spread out onions evenly over skillet. Pour egg mixture over onions and allow to eggs to cook and harden. When ready, flip over. Add ricotta, chives, oregano, salt, and pepper to one half of the omelette.
Fold uncovered side of omelette over the ricotta side. Flip and cook as desired.
I had ricotta and egg whites left over from the gratin recipe, so I decided to make an omelette! Not to brag or anything, but it was a pretty darn good omelette, a great way to start off the day!
Thursday, April 14, 2011
Beet Green Gratin
Adapted from Food Network, serves 6-8
Date made: 4/4/2011
1 Tbsp butter
8 oz shiitake mushrooms*
2 cloves garlic, minced
1 lb beet greens, cleaned and picked*
4 egg yolks, beaten*
1 c ricotta
1/2 c Parmesan, grated
3/4 crumbled crackers
salt and pepper, to taste
Preheat oven to 375°F. Melt butter in saucepan on medium heat. Add mushrooms and garlic and sweat. Add beet greens and mix well.
Remove pan from heat and season with salt and pepper.
In separate bowl, combine egg yolks, ricotta, Parmesan cheese, and 1/4 tsp of salt. Combine everything and transfer to a lightly oiled 8x8 baking dish.
Top with crumbled crackers, cover and bake for 30 minutes. Uncover, and bake for an additional 15 minutes.
YAY! Hollygrove gave us eggs in our box this week! I love how I can find recipes that somehow incorporate my Hollygrove produce. I only wish that I could be this imaginative.
So I'm still not 100% sold on beets/beet greens. However, I found it to be tasty enough, though the egg kind of threw me off a little bit. Though my best friend came into town and said she thought it was pretty good, so I guess that's enough for me!
Date made: 4/4/2011
1 Tbsp butter
8 oz shiitake mushrooms*
2 cloves garlic, minced
1 lb beet greens, cleaned and picked*
4 egg yolks, beaten*
1 c ricotta
1/2 c Parmesan, grated
3/4 crumbled crackers
salt and pepper, to taste
Preheat oven to 375°F. Melt butter in saucepan on medium heat. Add mushrooms and garlic and sweat. Add beet greens and mix well.
Remove pan from heat and season with salt and pepper.
In separate bowl, combine egg yolks, ricotta, Parmesan cheese, and 1/4 tsp of salt. Combine everything and transfer to a lightly oiled 8x8 baking dish.
Top with crumbled crackers, cover and bake for 30 minutes. Uncover, and bake for an additional 15 minutes.
YAY! Hollygrove gave us eggs in our box this week! I love how I can find recipes that somehow incorporate my Hollygrove produce. I only wish that I could be this imaginative.
So I'm still not 100% sold on beets/beet greens. However, I found it to be tasty enough, though the egg kind of threw me off a little bit. Though my best friend came into town and said she thought it was pretty good, so I guess that's enough for me!
Orechiette with Red Peppers, Swiss Chard, and Parmesan Cheese
Adapted from the New York Times, serves 4
Date made: 4/4/2011
1 bunch Swiss chard, washed and stems removed*
olive oil
1 red bell pepper, diced
2 cloves of garlic, minced
1/2 c Parmesan cheese, grated
12 oz. package of orechiette
salt and pepper, to taste
1 tsp dried oregano
Begin heating a large pot of water while stemming and washing the chard. Fill a bowl with ice water. When the water comes to boil, add salt and chard.
Blanch chard for 1-2 minutes, and transfer to ice water.
Drain and squeeze excess water. Chop chard into medium-fine pieces, and keep pot of water at a simmer.
Heat 1 Tbsp of olive oil over medium heat in large skillet and add red pepper. Stir often until tender, about 5-10 minutes.
Add garlic and salt to taste, stirring for about a minute.
Then stir in chard and oregano, and reduce heat to low.
Bring water back to a boil, and add pasta. Add about 1/2 c of water to pan and stir in Parmesan cheese. Drain pasta, and toss with chard, pepper, and cheese mixture.
So, yeah. I forgot that I was making a half recipe, so only use half a package of orechiette!!! Also, next time I would add the cheese after mixing the pasta with the chard and peppers. Otherwise, the cheese melts and coagulates the shard and peppers, and they didn't really distribute well. Other than that, I think it was rather tasty!
Date made: 4/4/2011
1 bunch Swiss chard, washed and stems removed*
olive oil
1 red bell pepper, diced
2 cloves of garlic, minced
1/2 c Parmesan cheese, grated
12 oz. package of orechiette
salt and pepper, to taste
1 tsp dried oregano
Begin heating a large pot of water while stemming and washing the chard. Fill a bowl with ice water. When the water comes to boil, add salt and chard.
Blanch chard for 1-2 minutes, and transfer to ice water.
Drain and squeeze excess water. Chop chard into medium-fine pieces, and keep pot of water at a simmer.
Heat 1 Tbsp of olive oil over medium heat in large skillet and add red pepper. Stir often until tender, about 5-10 minutes.
Add garlic and salt to taste, stirring for about a minute.
Then stir in chard and oregano, and reduce heat to low.
Bring water back to a boil, and add pasta. Add about 1/2 c of water to pan and stir in Parmesan cheese. Drain pasta, and toss with chard, pepper, and cheese mixture.
So, yeah. I forgot that I was making a half recipe, so only use half a package of orechiette!!! Also, next time I would add the cheese after mixing the pasta with the chard and peppers. Otherwise, the cheese melts and coagulates the shard and peppers, and they didn't really distribute well. Other than that, I think it was rather tasty!
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