I was glad to see this recipe in LEF's recipe database since purslane is not a common ingredient. It's actually an uncultivated, yet edible and yummy, weed! I did a few modifications in red to make this a meal with a little more protein, since these days most of our meals are vegetarian! The kids ate it up!
Mexican Purslane Stuffing
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4
1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes][I used sun-dried too]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!][We used the padrone peppers from the share - luckily the one I chose was mild for the kids]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten
Two boneless, skinless chicken breasts, cooked and shredded
1. Set aside a few raw sprigs of purslane for garnish. [I did not do garnish] Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry. Add shredded chicken and if not warm, heat until warm.
3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread. [We had this in tortillas]
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Sunday, August 7, 2011
Sunday, July 17, 2011
July 16 - 22, 2011
In the box:
Basil - Su, F
Beets - R
Broccoli - Su
Carrots - Su
Cilantro - W
Collard Greens - T
Green Beans - F
Leeks - T
Lettuce - Su
Potatoes - T
Summer Squash - W
Strawberries
In the fridge:
Leftover Basil - Su
Leftover Leeks - T & Onions & Garlic
Cabbage
Radishes that will probably sit there until they get gross and I throw them out.
Menu:
Saturday: BBQ @Laura and Jesse's in Santa Cruz!
Sunday: Dinner Salad, Process and Freeze Basil
Monday: DEHYDRATE APRICOTS!,
Tuesday: Rebeccas Leeks, Potatoes, and Poached Eggs
Wednesday: Couscous Salad with Summer Squash and Dried Apricots
Thursday: Ruby Pasta, Chocolate Beet Brownies
Friday: Beans with Tomatoes with baked chicken
Make and Freeze: leftover Veggie Lasagna
Grocery List:
Red Wine Vinegar
Lemon Juice
Wheat Germ
Garbanzo Beans
Recipes:
All recipes in text are copied from the Live Earth Farms Recipe Database
REBECCA'S GREENS, LEEKS, POTATOES and POACHED EGG
Any greens from the fridge waiting to be used (kale, collards, spinach...)
1 leek, cleaned well, sliced lengthwise, then crosswise into half moons
1-2 small cooked potatoes (steamed or boiled), cut into small cubes
a few sprigs of cilantro and basil, to taste
GARLIC cloves to taste!
onions, if I have any left over from the CSA, chopped into small dice
freshly grated nutmeg to taste
sea salt and pepper
1 egg per person
1. Chop all the greens into bite size and place them in a bowl. Set aside.
2. In a large frying pan, heat some grapeseed oil; just enough to coat the pan. Add the onions and leeks and saute until wilted, about 5 minutes, stirring occasionally.
3. Add the potatoes and saute for a few more minutes, then add the cut greens and garlic, mixing and sauteeing until the greens are wilted and tender. It is completely up to the individual as to when they are done... I like mine on the crispy side. Remove from the heat.
4. Add in torn cilantro and basil to taste, mixing well. Set aside.
5. Poach an egg.
6. Place a large helping of the greens mixture on a plate and top with the poached egg. Sprinkle with salt and pepper to taste. If you have a favorite hot sauce or salsa, this is the time to bring it on!
This is such an easy and satisfying breakfast, or even as a light evening meal. It is great way to use those greens that are left in the refrigerator which need to be eaten.
Couscous salad with zucchini and dried apricots
serves 4
2 C water
1 small zucchini (or summer squash), diced
1/2 tsp. salt
1 10-oz. box of couscous (or equivalent quantity from bulk bin or other source)
1/4 C olive oil (see note below for alternative!)
3 tbsp. lemon juice
1/2 tsp. ground cumin
pinch of ground ginger
1 C cooked garbanzo beans
3/4 C diced dried apricots
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
2 scallions, trimmed and sliced (maybe you can use some of the green tops from Tom's fresh new onions!)
1/2 C sliced almonds
In a medium saucepan, bring water to a boil. Stir in zucchini and let water return to a boil. Stir in couscous, cover pot and remove from heat. Let sit, covered, for 5 minutes. Meanwhile, in a large bowl, whisk together olive oil and lemon juice, cumin and ginger. Stir in garbanzos, apricots, cilantro, parsley, scallions and sliced almonds. Fluff couscous with a fork to break up any lumps. Stir couscous into above mixture, mixing well. Cover and refrigerate until chilled, through, about 3 hours.
Note: To reduce fat (or just for a different flavor combination!), substitute 1 C of plain yogurt and 1/4 C orange juice for the olive oil and lemon juice.
Chocolate Beet Brownies!
"Delicious AND nutritious," says recipe creator Marion Owen (see her webpage for the full story: http://www.plantea.com/chocolatebeetbrownies.htm)
1/2 C butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 C brown sugar (packed)
1 C applesauce
1 tsp. vanilla
1-1/2 C unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 C cooked beets, pureed
1/2 C finely chopped almonds
1/2 C wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.
Ruby Pasta
serves 2
3 med. beets (remove greens and save for another use)
1 can vegetable broth
2-4 tbsp. minced chives
1 tbsp. butter
1/2 lb. pennette (or similar dry pasta)
1 tsp. black peppercorns
grated parmesan
water
salt
Scrub beets well. Cut in half & place in saucepan w/about 1” water. Bring to a boil then reduce heat & simmer, covered, 20 - 30 min. until tender (pierces easily w/fork). Saving the cooking water, remove beets, slip off skins & cut into bite size pieces. In a bigger pot, combine beet water, broth, peppercorns & about 2 C water. Bring to a boil & cook pasta in this until done. Saving broth again, drain pasta & set aside. Over high heat, boil broth 15-20 min. to reduce to about 1 C. Whisk butter into broth until melted, then stir in pasta, beets, chives, & salt to taste. Ladle into bowls & top w/grated parmesan.
Beans with Tomatoes - "the essential vegetarian cookbook" Murdoch Books (2005) p. 209
Basil - Su, F
Beets - R
Broccoli - Su
Carrots - Su
Cilantro - W
Collard Greens - T
Green Beans - F
Leeks - T
Lettuce - Su
Potatoes - T
Summer Squash - W
Strawberries
In the fridge:
Leftover Basil - Su
Leftover Leeks - T & Onions & Garlic
Cabbage
Radishes that will probably sit there until they get gross and I throw them out.
Menu:
Saturday: BBQ @Laura and Jesse's in Santa Cruz!
Sunday: Dinner Salad, Process and Freeze Basil
Monday: DEHYDRATE APRICOTS!,
Tuesday: Rebeccas Leeks, Potatoes, and Poached Eggs
Wednesday: Couscous Salad with Summer Squash and Dried Apricots
Thursday: Ruby Pasta, Chocolate Beet Brownies
Friday: Beans with Tomatoes with baked chicken
Make and Freeze: leftover Veggie Lasagna
Grocery List:
Red Wine Vinegar
Lemon Juice
Wheat Germ
Garbanzo Beans
Recipes:
All recipes in text are copied from the Live Earth Farms Recipe Database
REBECCA'S GREENS, LEEKS, POTATOES and POACHED EGG
Any greens from the fridge waiting to be used (kale, collards, spinach...)
1 leek, cleaned well, sliced lengthwise, then crosswise into half moons
1-2 small cooked potatoes (steamed or boiled), cut into small cubes
a few sprigs of cilantro and basil, to taste
GARLIC cloves to taste!
onions, if I have any left over from the CSA, chopped into small dice
freshly grated nutmeg to taste
sea salt and pepper
1 egg per person
1. Chop all the greens into bite size and place them in a bowl. Set aside.
2. In a large frying pan, heat some grapeseed oil; just enough to coat the pan. Add the onions and leeks and saute until wilted, about 5 minutes, stirring occasionally.
3. Add the potatoes and saute for a few more minutes, then add the cut greens and garlic, mixing and sauteeing until the greens are wilted and tender. It is completely up to the individual as to when they are done... I like mine on the crispy side. Remove from the heat.
4. Add in torn cilantro and basil to taste, mixing well. Set aside.
5. Poach an egg.
6. Place a large helping of the greens mixture on a plate and top with the poached egg. Sprinkle with salt and pepper to taste. If you have a favorite hot sauce or salsa, this is the time to bring it on!
This is such an easy and satisfying breakfast, or even as a light evening meal. It is great way to use those greens that are left in the refrigerator which need to be eaten.
Couscous salad with zucchini and dried apricots
serves 4
2 C water
1 small zucchini (or summer squash), diced
1/2 tsp. salt
1 10-oz. box of couscous (or equivalent quantity from bulk bin or other source)
1/4 C olive oil (see note below for alternative!)
3 tbsp. lemon juice
1/2 tsp. ground cumin
pinch of ground ginger
1 C cooked garbanzo beans
3/4 C diced dried apricots
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
2 scallions, trimmed and sliced (maybe you can use some of the green tops from Tom's fresh new onions!)
1/2 C sliced almonds
In a medium saucepan, bring water to a boil. Stir in zucchini and let water return to a boil. Stir in couscous, cover pot and remove from heat. Let sit, covered, for 5 minutes. Meanwhile, in a large bowl, whisk together olive oil and lemon juice, cumin and ginger. Stir in garbanzos, apricots, cilantro, parsley, scallions and sliced almonds. Fluff couscous with a fork to break up any lumps. Stir couscous into above mixture, mixing well. Cover and refrigerate until chilled, through, about 3 hours.
Note: To reduce fat (or just for a different flavor combination!), substitute 1 C of plain yogurt and 1/4 C orange juice for the olive oil and lemon juice.
Chocolate Beet Brownies!
"Delicious AND nutritious," says recipe creator Marion Owen (see her webpage for the full story: http://www.plantea.com/chocolatebeetbrownies.htm)
1/2 C butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 C brown sugar (packed)
1 C applesauce
1 tsp. vanilla
1-1/2 C unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 C cooked beets, pureed
1/2 C finely chopped almonds
1/2 C wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.
Ruby Pasta
serves 2
3 med. beets (remove greens and save for another use)
1 can vegetable broth
2-4 tbsp. minced chives
1 tbsp. butter
1/2 lb. pennette (or similar dry pasta)
1 tsp. black peppercorns
grated parmesan
water
salt
Scrub beets well. Cut in half & place in saucepan w/about 1” water. Bring to a boil then reduce heat & simmer, covered, 20 - 30 min. until tender (pierces easily w/fork). Saving the cooking water, remove beets, slip off skins & cut into bite size pieces. In a bigger pot, combine beet water, broth, peppercorns & about 2 C water. Bring to a boil & cook pasta in this until done. Saving broth again, drain pasta & set aside. Over high heat, boil broth 15-20 min. to reduce to about 1 C. Whisk butter into broth until melted, then stir in pasta, beets, chives, & salt to taste. Ladle into bowls & top w/grated parmesan.
Beans with Tomatoes - "the essential vegetarian cookbook" Murdoch Books (2005) p. 209
Saturday, August 28, 2010
Friday August 27
What was planned: Chile Rellenos with Rice and Beans (make pinto bean baby food in the am for crock pot)
What we had: Chile Rellenos with Rice and leftover refried black beans (canned)
Why: Didn't get the crockpot started in the am.
What Logan ate: 1 cube sweet potatoes, 1 cube green beans
Notes: The Chile Rellenos were a little labor-intensive, but it paid off because they were yummy. RJ ate some and didn't complain that they were spicy (they were mild). I had two CSA ancho chiles and one store-bought anaheim. I liked the ancho chiles better, but both were good. If I were to make again, I would add a little more salt to the batter and I would use at least 1 fewer egg. I don't think they needed that much egg for the batter. Perhaps with bigger peppers, one would, but ours were small. I felt like I was wasting those yummy CSA free-range eggs.
What we had: Chile Rellenos with Rice and leftover refried black beans (canned)
Why: Didn't get the crockpot started in the am.
What Logan ate: 1 cube sweet potatoes, 1 cube green beans
Notes: The Chile Rellenos were a little labor-intensive, but it paid off because they were yummy. RJ ate some and didn't complain that they were spicy (they were mild). I had two CSA ancho chiles and one store-bought anaheim. I liked the ancho chiles better, but both were good. If I were to make again, I would add a little more salt to the batter and I would use at least 1 fewer egg. I don't think they needed that much egg for the batter. Perhaps with bigger peppers, one would, but ours were small. I felt like I was wasting those yummy CSA free-range eggs.
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