Scrambled Eggs with Okra

Breakfast can be simple and cheap. Most of us eat too much anyway, so why not save money and cut back on food? Best choice is to eat unadulterated, local, healthy in small portions.

Depending on how hungry i am:

• 1-2 okras
• 1/2 teaspoon olive oil
• 1-2 eggs
• Salt and pepper to tasted

On very low heat, saute 1 or 2 sliced okra in 1/2 teaspoon olive oil.

• 

  After okra softened, add 1 or 2 eggs, salt if you like, and mix it all together. Cover and let set to desired doneness.

• 

  Ready to eat or ready to flip – your call. Shut off the heat and cover – remember cast iron holds heat a long time and will continue to cook long time after the burner or oven is turned off.

Baking Seldom A Failure

While in this case, my first two attempts following a recipe with the Sunrise Flour Mill resulted in less than desirable loaves, they were still very tasty.  Sometimes, however, baking experiments simply aren’t an enjoyable eating experience – in those cases, one can either throw them out to your pets or chooks, compost them, or whir them into excellent bread crumbs to be used in myriad of recipes.

Slices were a bit tough though very tasty.

Here’s what i did with the bread since it was a bit stiff.  Soak those slices in fresh farm eggs and slowly cook in butter.  Serve with local honey or maple syrup.

Zucchini Brownies

I found this recipe online and made a few modifications and voilá!  hit it right.  Have made this multiple times this summer.  It freezes up beautifully.  Typically, i cut it into small squares – like 36 pieces – separate them slightly onto a tray, then they are ready to just pop out one, put in your lunch pail and easily by lunch it is thawed.  One note – i’ve not added the chocolate chips – it’s so sweet and chocolaty without, but one day i will try them.

INGREDIENTS:

• ¼ cup applesauce
• ¼ cup olive oil
• 1 ½ cups sugar
• 1 tbsp vanilla extract
• 2 cups flour
• ½ cup unsweetened cocoa powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 3 cups finely shredded zucchini
• 1 ¼ cup semi-sweet chocolate chunks (optional)

DIRECTIONS:

• Preheat oven to 350˚ and prepare a 9×13-inch pan with butter or baking spray.
• In a large bowl, combine applesauce, oil, sugar, and vanilla until fully mixed
• Add flour, cocoa, baking soda, and salt. Mix until combined.  Batter will be very dry
• Fold in zucchini by hand. Allow batter to rest for 5 minutes
• Add in chocolate chunks and stir again. Batter should appear more wet
• Spread brownie mixture into pan and bake for 30-35 minutes. Brownies are done when inserted toothpick is removed with crumbs.

Zucchini Lunch

Continuing my collection of zucchini recipes, i post this one.  I’t s really so easy it can hardly be considered a recipe.

My home raised garlic from last year is small, so it took some time to get enough to make good flavor. Healthy garlic.

INGREDIENTS:

• Zucchini – spiralized or sliced thinly with mandolin
• Onion – sliced
• Garlic – minced or chopped
• Sea Salt
• Pepper
• Option toppings can include any kind of meat chopped up, shredded cheese,

DIRECTIONS:

• Spiralize or thinly slice zucchinis into a skillet and saute until moisture is lessened
• While saute, slice onion and add to skillet, mince garlic and add to skillet
• Add cooked meat and warm through.
• Top with sliced hard cooked eggs, cheese if desired.

This tasty dish will replace my daily lettuce salad until fall greens crop come along.  My dish today has leftover corned beef.

 

Beef, Tuna, Chicken Salad

A recipe i learnt from my Grandma Falconer is Beef Salad.  This mixture makes great take-to-the-field sandwiches, yet easily fits onto a bed of lettuce, use as a dip with crackers or chips, or eat by itself.

The starting point for the meat is about 1/2 lb of ground cooked roast, ground cooked chicken, or 1 6 oz can of tuna.  I’ve tried this with lamb roast and turkey, and for whatever reason, it just doesn’t taste quite right.  Personal taste – i love lamb.

• 6 hard cooked eggs
• 1 tablespoon mustard
• 1 tablespoon chopped pickles or pickle relish, optional
• 5-6 tablespoons mayonnaise
• pinch of salt and pepper, if desired

Peel and chop the eggs, either by hand or in a food processor.  Place them in a medium sized bowl, then add the meat and other ingredients.  Stir and mix thoroughly.

Voila!  already ready to serve.  This recipe if fully adjustable to your own tastes.  Perhaps you prefer more meat to eggs or vice versa.  Or a spicier mustard or more mayo.

My Homemade Mayonnaise

Using the directions from Fail-Proof Mayonnaise, then modifying the ingredients, I’ve decided on the recipe for us.
Ingredients:

• 1 large egg
• 1 tablespoon lemon juice
• 1 teaspoon mustard (Dijon, yellow, or whatever you like)
• 1/4 to 1/2 teaspoon sea salt (we prefer 1/2 tsp)
• 1 cup oil*

Directions:

Put the first four ingredients in a blender or food processor and start processing, then while the blender is mixing, slowly, very slowly – take at least a minute – pour in the oil.  By the time the oil is completely poured in, the mayonnaise should be thickened and ready to serve.

Remember!  this recipe has no preservatives, it will keep about 5 days in the frig.

* i don’t care for the taste of extra virgin olive oil, but you might.  Right now, i’ve settled on grapeseed oil, but i have yet to try raw walnut, pecan, or sunflower oils.

Also, i don’t use vinegar because it doesn’t need it and my father-in-law is allergic to it anyway.

Now you are ready to make deviled eggs, tuna, beef, or chicken salad, mix with a bit of milk and spices for health ranch dressing, or spread on your favorite sandwich.

Tuna and Egg Salad

 

 

Cheese and Rice Casserole

An excellent non meat recipe.  But meat can easily be layered on and consider other vegetables.  Pictured here, I used sliced zucchini from my garden and added ground chicken breast from pastured poultry raised by my friends at Pigeon Creek Farm.

Cheese and Rice Casserole  (Riso e Formaggio) 

8 servings 

• 2 cups water
• 1 cup uncooked regular rice (or barley or couscous or any combination thereof)
• 1 teaspoon salt
• ½ teaspoon dry mustard
• ½ teaspoon red pepper sauce (optional
• ¼ teaspoon pepper
• 1 medium onion (I used green onions)
• 1 medium green pepper, chopped (optional)
• 2 cups shredded mozzarella or Cheddar cheese (8 ounces)
• 4 eggs, slightly beaten
• 2 ½ cups milk
• ½ cup grated Parmesan cheese

 Heat water, rice, salt, mustard, red pepper sauce, and pepper to boiling, stirring once or twice; reduce heat.  Cover and simmer 30 minutes.  (Do not lift cover or stir.)  Remove from heat.  Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.

Layer half the rice mixture in bottom of greased 11 x 7 x 1 ½ inch baking dish.  Top with 1 cup shredded mozzarella cheese (and 1 cup vegetable if desired); repeat.  Whisk together 4 eggs and 2 ½ cups of milk then pour over rice mixture.  Sprinkle with ½ cup grated Parmesan cheese.  (Casserole can be covered and refrigerated up to 24 hours at this point.)  Cook uncovered in 350°F oven until set; 45 to 50 minutes.  Let stand 10 minutes. Cut into squares.