Breakfast of Champions

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

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.

20161230_091424

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

Healthy Benefits – 

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, vitamin 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!! 😀

1

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.

2

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

3

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

5

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

4

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

6

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.

7

8
VOILA!

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

9

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

My Favorite Green – Stinging Nettles!

I love when the Stinging Nettles are coming in!! My favorite green of all time. I am probably the only one that gets excited to see the nettles spreading all over the garden in places that they weren’t before. 😀

stinging nettle
stinging nettle

If you didn’t know, I hide nettles in EVERYTHING I can think of: ranch dressing, soups, eggs, veggies, all spice blends, smoothies, teas…yeah everything. Here is my favorite ranch dressing recipe –

RANCH DRESSING adapted from the Tightwad Gazette

  • 2 Tablespoons dried parsley
  • 2 Tablespoons dried stinging nettle
  • 1/4 teaspoon onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. kosher salt
  • 1/4 tsp. paprika
  • 1/4 tsp. black pepper
  • 1/8 tsp. cayenne pepper

Mix all of the above into 1 cup of buttermilk and 1 cup of mayonnaise(not the fake stuff either, make sure there are only a few ingredients. Hellmann’s is my fave!) Make 1 pint. Keep in the refrigerator for up to 7-8 days. IF you do not have buttermilk, use regular milk but only 1/2-3/4 cup.

And before we get to the nettle lasagna and more good recipes here is a little something, something on the crazy good benefits of stinging nettle right HERE

Nettle Lasagna? – holy moly – YES!

lasagna

Recipe below:

Spring Lasagna with Asparagus, Peas and Stinging Nettles
A Recipe from TheBittenWord.com, with inspiration from Martha Stewart Living and Gourmet

Serves 6-8

1 pound sweet Italian sausage, casings removed
3 tablespoons extra-virgin olive oil, divided
2 pounds asparagus, trimmed
1 medium white onion, diced
5 cups loose stinging nettle leaves (see note); baby spinach can be substituted
2 cups fresh or frozen peas
6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
1/2 cup finely grated Parmesan cheese
4 ounces mild goat cheese
Coarse salt and freshly ground pepper
2 lemons, very thinly sliced
12 no-boil lasagna noodles

Note on preparing stinging nettles: Wearing gloves, place fresh nettles on a cutting board. Separate the leaves from the stalk. You can use the stems and leaves from the top 6 or 8 leaves on each stalk. You can also use the lower leaves, but discard the thicker stems as well as the main stalk, as they will be too thick and reedy to eat.

DIRECTIONS

Preheat oven to 350 degrees. Prepare stinging nettle leaves (see note above), and prepare asparagus: Cut the tips off of each asparagus spear and reserve them. Then cut asparagus spears into 1/2-inch pieces and set aside.

In a large saucepan over medium high heat, cook sausage, breaking up pieces, until no longer pink, about 6 minutes. Using a slotted spoon, transfer sausage to paper towel-lined plate.

Into same saucepan, add 1 1/2 tablespoons olive oil, then the pieces of asparagus spears. Sauté asparagus until crisp-tender, about 4 minutes. Remove from pan and set aside.

Add remaining olive oil to pan, then add diced onion and sauté until just softened and beginning to turn golden brown, about 3 minutes. Add stinging nettle leaves and sauté until wilted and cooked through, about 3 more minutes. Remove from heat and set aside.

Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.

Make the roux: Melt butter in a different saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in Parmesan and goat cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Spread 1/4 cup of the roux in a 9-by-13-inch baking dish, then top with a layer of noodles. Top with sautéed asparagus, half the sausage, one third of the remaining roux, and another layer of noodles. Top that with sautéed nettles and onions, peas, half the remaining roux, half the lemon slices, the remaining sausage and another layer of noodles. Arrange the remaining lemon slices and the reserved asparagus tips on the top layer, then pour on the remaining roux.

Cover dish with parchment-lined aluminum foil and bake 28 minutes, until top is golden and bubbly. (You may want to finish it under a broiler for 2 minutes.) Let stand 10 minutes.

More amazing nettle recipes!!!

Enjoy the yumminess!!

Anne-Marie

What’s Happening At The Farm

It has been awhile since I updated what is growing in the garden and the woods and any critter news so I went out and took some new pictures to SHOW you what’s happening! 🙂

20140929_143109 (1024x576)

20140923_150012 (1024x576)20140923_150007 (1024x576)

I tried a few new medicinal plants this years, some worked and some not so good. I am not the best grower, it really has to be able to survive without pampering. I mean, I can’t help it, I just FORGET to water or weed sometimes. I realized tomatoes just do ok for me so I grow just a few plants now and trade for the rest. Hot peppers, easy but I have no idea what happened to the bell pepper plants…they were there but they didn’t make it. The okra….w–e-l-l I wasn’t sure when to pick it being the first year so they got a mind of their own, overnight I might add and they grew to like 4″ long. Oh well not so good to eat at that stage. So someone gave me this fabulous idea to let them dry on the plant, paint them and make santa Christmas ornaments – woohoo!!!

dried okra pods
dried okra pods

I CAN grow lemon balm, lemon grass, oregano, sweet basil, holy basil, stevia, chamomile, butterfly bushes, anise hyssop, comfrey, sorrel, lettuce, cabbage, stinging nettle, collards, burdock and oh yeah sunflowers BUT the darn squirrels came and took ALL OF THE FLOWER HEADS when they were going to the seed stage. UGGHHHHHH.

burdock, lemon balm, holy basil
burdock, lemon balm, holy basil
butterfly bush & anise hyssop
butterfly bush & anise hyssop
lemongrass
lemongrass
lettuce and napa cabbage
lettuce and napa cabbage

This week, I will be harvesting all of the nettle, basils and lemon balm – big work a head for me.

lemon balm
lemon balm
holy basil
holy basil
stinging nettle
stinging nettle

Here are my shiitakes! LOVE them – again easy peasy to grow.

Shiitake logs
Shiitake logs
Mmmmm shiitakes!!
Mmmmm shiitakes!!

We did lose our beloved dog, Lightning earlier this month at the ripe old age of 14. It is very sad losing one of our critters especially one we have had since a pup. 20140528_063549

She was loved by all and is missed very much by us and her furry companions Luke, our boxer/lab mix and our two cats. Critters must get along on our homestead, it is the way it always was here and always will be. Not quite sure how it happens that way but it really is cool to see all of them coexist, hanging out together. Like a regular land of Dr. Doolittle. 🙂

Socks kitty, Luke and Zoey(visiting)
Socks kitty, Luke and Zoey(visiting)

Currently we have 8 chickens and none, I mean non are laying eggs. What happened? I go out everyday to check, sometimes I get one, just one and we used to get 5-6 a day. Two hens are young so they aren’t ready yet and the others went through the molting stage, when they lose feathers everywhere and I do know they don’t lay during that time. Hopefully I can get some eggs soon or they won’t get anymore pizza scraps, veggies, sourdough bread or spaghetti. You ever see chickens eat spaghetti or pizza – they go nuts!

2 of the Brady girls.
2 of the Brady girls.

Herbal classes each month with Herb Walks and Making Medicines –

Backyard Medicinal Workshop June
Backyard Medicinal Workshop June
Backyard Medicinal Workshop September
Backyard Medicinal Workshop September

Well that’s what is happening on the farm!

Have a wonderful day,

Anne-Marie

Spring Garden & Chickweed Recipe

How is your garden doing so far this spring? Here are a few pictures of ours in progress. 🙂

I must go out and take more pics of the tomatoes and blackberries. We have had a crazy cool spring week and nothing seems to be growing much. I am READY for red tomatoes!!!!!

The Blood Root is from our woods. I did not get the flower pictures because the flowers are only around for a very short time, must have missed it. The leaves are so cool looking aren’t they? Nothing else like them!

Blood Root
Blood Root

My friend Andrea gave me a million, ok 40ish garlic plants so I dug a ditch and planted them(really seemed like a million!!). The garlic will not be ready for this year but I do have 5 or 6 that will be ready in a month or so.

40 garlic plants were planted last month
40 garlic plants were planted last month

phone pics 189

Beautiful chickweed ready for salve making!!!

phone pics 221 (1024x576)

My stinging nettle is growing like CRAZY!!

phone pics 218 (1024x576)

Kale and lettuce growing nicely and brussel sprouts growing in the middle

phone pics 219 (1024x576)

Gobo Burdock, Motherwort, Borage and ???

Knockout roses in full bloom
Knockout roses in full bloom

phone pics 224 (1024x576)

 

My little friends peeking out of the endless patch of mint. 🙂

Here is a yummy recipe for you –

Chickweed Pesto

2 cups fresh chickweed

2 cloves garlic

3 T sunflower seeds

1/4 tsp. sea salt

1/2 cup parmesan

1/2 cup olive oil

Add everything to a food processor and let it rip! You can stop it when it is really smooth or leave a bit chunky.

I can eat a whole bowl of this with chips and it keeps well in the fridge for a few days without browning. ENJOY!

 

Anne-Marie

Blog at WordPress.com.

Up ↑