Breakfast of Champions

What is YOUR Breakfast of Champions? Cheerios, Wheaties, donuts or a good well balanced meal? Hopefully you answered the last option. šŸ™‚

My favorite is eggs and kale or a variation of that with whatever I have in the fridge or the pantry. ANYTHING can be put into an egg dish to make a nutritious, satisfying and healthy meal.

Today I made a Kale & Shiitake Omelet. Yum!!! Did you shudder when I said omelet and thought, “oh no, I can’t make an omelet” ? Omelets are easy peasy so long as you have the proper pan and you are patient.

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Before I give you this delicious recipe, how about some herbal goodness on the ingredients!

Healthy Benefits –Ā 

Eggs – one of the most amazing food items on the planet! Farm fresh eggs are best with chickens that are fed an organic feed. Full of protein, antioxidants, B vitamins, maintains healthy thyroid function, GOOD for the heart, selenium( for the brain) and omega -3.

Coconut oil – good fat that increases your HDL – healthy cholesterol

Butter – well, it’s butter!!! Grass fed is best. Sadly I did not have grass fed.

Kale – high in fiber, very high in vitamin A, C, K.K is known to be anti-inflammatory , cancer preventing benefits, low in calories, easy to grow!!

Stinging Nettle – you know I cannot leave this out of anything – hee hee. Nettles are high in iron, protein, vitaminĀ A, calcium, magnesium, fiber, for allergy symptoms, hair growth- strengthener, lots more!!! You can also feed it to your chickens for better egg production.

Shiitakes – well you know these are MY faves. Super high in B vitamins and good source of protein – medicinally:

Antibacterial, anti-candida, antitumor, antiviral, blood pressure, blood sugar, cholesterol, immune enhancer, kidney & liver tonic, sexual potentiator, stress reducer.

Onions and garlic – besides awesome taste, antibacterial, antiviral.

Turmeric – anti-inflammatory, immune boosting, cancer preventer, anticoagulant, diabetes management, antioxidant, helps cholesterol levels.

Cayenne – anti-inflammatory, warming, stimulates circulation.

and cheese – everything tastes yummier with cheese!! šŸ˜€

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Kale & Shiitake Omelet Recipe

  • 1/2 – 1 cup diced fresh shiitake mushrooms
  • 1/8-1/4 onion diced
  • 1 cup torn pieces of kale
  • 1/2 garlic clove chopped
  • 1/2 tsp. turmeric powder, organic
  • 1 tsp. dried stinging nettle
  • 1/2 dried cayenne pepper chopped, or more if you like it hotter
  • sea salt and black pepper to taste
  • 2 eggs
  • butter and or coconut oil

Heat up a small, non stick saute pan on medium heat. Add a teaspoon or so of butter or coconut oil or both( that is how I do it). Add your mushrooms and diced onion. Cook for 5-6 minutes, adding more fat as needed. salt and pepper.

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Add kale, garlic, turmeric, nettles and cayenne – reduce heat to medium low and cook until kale wilts a bit – 2-3 minutes.

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Whisk eggs together until there is no visible white part. Can add a tiny amount of milk or water.

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Add a bit more butter to pan, spread veggies evenly out.

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Now reduce heat to low. Add eggs evenly across the pan. Shake and swirl pan to coat. Cook 2-3 minutes – NO TOUCHING!

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Then using a large spatula, flip – yes I said flip – you can do it!!! If nervous, you can slide it out onto a plate and then invert plate back into pan.

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VOILA!

Sprinkle cheese, whatever you like or not. I used pecorino romano.

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Cook 1 minute more. Fold and slide out onto a plate. Eat and enjoy!!

If you love mushrooms, here is a link for some really good recipes at Mushrooming Together.

Mushroom goodness

Anne-Marie

Calendula & Dandelion Breakfast Egg Cups

Calendula & Dandelion Breakfast Egg Cups…doesn’t that sound delicious? Last night I read a blog post from GatherVictoria.com and she had this recipe I JUST had to try!!! And you know …if you don’t do it right away, you forget all about it and it gets lost somewhere in cyberland.

I did not have every ingredient that she used so I improvised with what was growing right now!

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Calendula (Calendula officinalis) is growing like crazy, Ā I had plenty to pick from. The recipe only calls for 3 Tablespoons of petals so you can have enough from 5-6 blossoms. Even though calendula is used mainly for medicinal purposes as a vulnerary herb to heal cuts, scrapes, burnsĀ andĀ internal wounds, it is also edible and looks beautiful in a salad or in these cute egg cups. Calendula contains antioxidants in the form of flavanoids and carotenoids(beta-carotene converts to Vitamin A).

Dandelion (Taraxacum officinale) – the leaves of dandelion are diuretic without removing precious potassium and they are very helpful for the liver removing toxins from the body. The green leaves are bitter, bitter is good, but don’t stress, they won’t be too bitter in this recipe!

Basil – Genovese (Ocimum basilicum) – add a lovely aromatic, sweet yet spicy flavor.

Tarragon (Artemesia dracunculus) – tasty herb that is used in fish dishes, bernaise sauce and it has a anise-like flavoring to it. I LOVE this herb!

Lambsquarters (Chenopodium album) – relative of the beloved quinoa. Otherwise known as Wild Spinach. An excellent substitution for any green that packs a punch of nutrition: Vitamin A, B1,2,3,5,6,Ā Ā C, protein, iron, manganese, magnesium and more! It does contain oxalic acid so you don’t want to eat a ton of this everyday. Oxalic acid can cause kidney stones if you are prone to these.

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Gold ole garlic and onions!

This is soooo easy and add anything else you like, be creative, invent a new egg cup!

Recipe for Calendula & Dandelion Breakfast Egg Cups

  • 6 eggs, beaten

  • splash of half and half

  • 1 tablespoon of extra virgin olive oil

  • 2 Tablespoons fresh dandelion leaves, chopped

  • 1 Tablespoon fresh tarragon, chopped

  • 3 Tablespoons fresh lambsquarters, chopped

  • 3 Tablespoons fresh calendula petals

  • 1 garlic clove, chopped

  • 1/4 large onion, chopped

  • pinch himalayan sea salt

  • black pepper to taste

  • 1/3 cup fresh mozzarella crumbled or feta

Wash you fresh eggs and beat them in a bowl with the cream.

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Saute onion on med low for a few minutes til soft, add the garlic and the greens. Cook just 1-2 minutes.

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Add fresh calendula petals and cheese to eggs. Add the greens mixture, salt and pepper. Mix up.

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Grease a muffin tin – grease it a lot, mine stuck!!!

Pour your mixture into the tin, mine filled 11 cups. Bake in a preheated oven at 350o for 20 minutes. Let cool 5 minutes or so and eat them up!

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You can freeze the leftovers for a fast breakfast, just defrost in the fridge andĀ reheat in the oven(wrap in foil or a covered dish).

They taste wonderful!!!

Enjoy,

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Chickens and Eggs or Is It Eggs and Chickens?

Do you love chickens? Do you love eggs?Ā I totally love my chickens! Hubby only loves them when they stay in their yard not on our deck or in the garage or staring at us through the glass door while we eat. šŸ™‚ Yeah, I can understand that but keeping them in their house and run makes me sad sometimes. The girls look at me, pressing their little faces against the wire, saying let us out to play!!! Ok no of course they did not say that but it was implied!

Good Old Henrietta - head honcho!
Good Old Henrietta – head honcho!

I do let them out for a few supervised hours of the day and vary the time so the hawks can’t figure it out. Last year, we lost 4 chickens to hawks in a period of 3 days. I was extremely sad. :(… Even though they are just livestock, the hens are still God’s little, amazing creatures that provide us with eggs and entertainment. Watching them chase bugs or find a cool patch of dirt to scratch and roll in is fun. Yep I am weird…this is not the first or last time I will say it. Come on, you got to admit the chickens are not the smartest creatures and I swear they are ADHD because they see a bug…oh wait, let’s run to that plant…oh no a butterfly…a crinkle of a plastic bag…then sometimes the hen looks up and around,”where did everyone go?” or “what was I doing” and they run off to find a friend.

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Everyone must get along well on our farm.

Chickens are fabulous at turning a compost pile for you too! I never turn mine, they scratch and scratch and mix it all up and in just a few hours it turns into a beautiful pile of black dirt! Love it!

Egg production from our girls has been pretty, darn good! We average about 4 eggs a day from the 6 hens but somedays we actually get 6! Amazing because Henrietta is almost six years old!!! Mrs. Brady(Fat red hen) and Alice(gold and black) are maybe 14-15 month old and the triplets, as we call them, Marsha, Jan and Cindy are just under a year. I have no idea of the breed of the trio so if anyone knows please tell me. They are not Rhode Island Reds like fat Mrs. Brady.

So with all these eggs, I must get creative and see what I can come up with to cook. In the summer, I have no problem using all the eggs with baking for the Farmers Market but in the winter, we usually have extra so I use them and give some away.

What do you do with all of your eggs? Share some recipes and I will post them here for you or link up to your blog!

I found this recipe for a yummy quiche,minus the bacon for me. Might make it with half bacon, hmm….

It is from the Foot Network

Cremini Mushroom, Bacon, and Shallot Crustless Quiche

From Food Network Kitchens

Prep Time:
20 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
50 min
Level:
Intermediate
Serves:
1 (9-inch) quiche, 6 to 8 servings

Ingredients

  • 8 thin slices bacon, about 6 ounces
  • 4 tablespoons unsalted butter
  • 1 pound cremini mushrooms or a combination of cultivated and wild mushrooms, trimmed, cleaned, thinly sliced
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 6 medium shallots, finely chopped, about 1/2 cup
  • 1 clove garlic, chopped
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 cups half-and-half
  • 2 large eggs
  • 2 large egg yolks
  • Freshly ground black pepper
  • Generous pinch freshly grated nutmeg
  • 4 ounces grated Gruyere or Swiss cheese, about 1 cup
  • 2 tablespoons snipped fresh chives

Directions

Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.

Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.

Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

Copyright 2009 Television Food Network, G.P. All rights reserved

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