Superfoods for Breakfast

This morning I am baking a few loaves of bread for preorders and the loaves are all rising on top of my stove. I wanted to make an omelet but cannot, there is no space on the stovetop! I remembered making some egg cups recently in the oven and thought, “Yes, breakfast!”

Not just any egg cups though…a superfood egg cup breakfast. What’s a superfood breakfast you ask? Well it is kind of like the ole everything-but-the-kitchen-sink casserole with very nutritious ingredients!

My choice of superfoods –

Fresh Chickweed – Stellaria meia – I get excited every single time I see it growing in abundance. This is your go to green for a yumminess addition to any salad, casserole, sandwich, you name it. The taste is a mixture of fresh spinach and fresh snap peas, at least in my opinion. 🙂 Chickweed Key constituents – Vitamin C, calcium, potassium, phosphorus, iron, zinc, coumarins, saponins. More info including recipes Chickweed and Other Good Weeds Growing.

Kale – well because it is kale…vitamin A, C, K, iron, antioxidants, high in fiber, low in calories and low in fat. Add it generously.

Nutritional Yeast – an inactive yeast made from sugarcane and beet molasses. High in B vitamins. This yeast is nutty, reminiscent of parmesan cheese and a fabulous substitute for cheesy flavor in dishes. “A perfect addition to any meal — providing nutrition while saving calories — nutritional yeast is one source of complete protein and vitamins, in particular B-complex vitamins. It contains folates, thiamine, riboflavin, niacin, selenium and zinc, making it a great superfood! It’s low in sodium and fat, gluten-free, and doesn’t contain any added sugars or preservatives.” From Dr. AXE.

Wood Ear Mushrooms (Auricularia auricula) – It’s description is exactly as it’s name! Yep it looks like a creepy, brown, jelly-like ear on a log that is rubbery to the touch. Most people are like, eeewwww you eat those? Well if you ever had Chinese Hot and Sour Soup, you too have eaten those. 😀 Hot & Sour soup is a wonderful remedy for colds, sore throats, congestion. Wood ears have been used in the past for sore throats, for the immune system and as a blood tonic. Most wild edible mushrooms are medicinal. This mushroom is best dried, then reconstituted and sliced or chopped, sauteed or added to soups. I had some leftover from making hot and sour soup so I figured I would add it to these egg cups. Gotta use up leftovers!! By the way when you reconstitute they, they magically grow to enormous proportions so note to self.

Turmeric – always gets added to my eggs. Eat your medicine! The amazing natural anti-inflammatory can be eaten daily fresh or dried. For folks with serious arthritis a stronger capsule or tincture of the compound in turmeric, curcurmin may be needed.

Stinging Nettles – just use like parsley, no one will know and you just added a boost of vitamins, iron, protein, magnesium, selenium, chlorophyll, calcium and more! Benefits and spanakopita recipe HERE

Parsley, garlic, onions, black and red pepper too!!!

Recipe for Superfood Egg Cups

  • 6 farm fresh eggs plus splash of half and half
  • 1 Tablespoon Nutritional Yeast
  • 1/4-1/2 tsp. turmeric
  • pinch of sea salt and black pepper
  • pinch of red pepper flakes or more if you like it spicy
  • 1 Tablespoon Stinging Nettles dried or 2 if fresh
  • 1 teaspoon dried parsley
  • 1-2 garlic cloves chopped
  • 2-3 Tablespoons chopped onion
  • wood ear or other mushrooms chopped, I didn’t measure, maybe 2 tablespoons
  • handful fresh kale and chickweed chopped
  • Pecorino romano cheese to taste or any favorite cheese

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First, heavily grease your muffin tin or use liners – I cannot stress this enough, mine stuck even with all that butter. Preheat oven to 350o.

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Whisk eggs and half and half real good. Add dried spices and whisk again.

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Divide fresh veggie mix amongst the muffin tins – probably 10

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Pour the egg mixture over the veggies about 2/3 full. Sprinkle with desired cheese.

 

eggcup5 Bake 18-20 minutes. They will be very puffy when they come out of the oven but then will fall flat. Let cool just a few moments and carefully using an flat narrow spatula, remove to a plate or cooling rack. Eat right away or refrigerate for up to 2 days. Can be frozen for 1 month!

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Another yummy recipe using flowers and weeds,

Calendula Egg Cups

Enjoy your day folks!

Anne-Marie

 

Marvelous Morel Hunt

My share
My share

This week was my first real morel hunt. A couple days ago I found one morel, just one but yesterday we found about 50!

Whoa!!!
Whoa!!!

My friend Stephanie, fellow plant and wild foods geek like me, and I went on an afternoon hunt for morels. She had been looking before so she knew where to look better than I did. Here I was thinking they had to be near the big trees, the elms, the poplars and guess where the majority were found? Amongst the privet patches! Privet…the tree that grows out of nowhere and eventually cover a few acres in no time at all.

Well privet is not very tall and quite bushy so you just can’t walk underneath, you gotta crawl. Ummm….yeah we must be die hard wildcrafters when I wear the snake proof boots so I won’t get attacked by snakes and then wind up crawling on hands and knees to get those almost out of reach morels and risk being face to face with a snake. 😀

Can you find it?
Can you find it?
Broken mushroom cap but see the hollow stem?
Broken mushroom cap but see the hollow stem?

No snakes were seen – thank God! Stephanie and I were covered in sweat, dirt, sand, stuff from the bushes but we were happy, we scored two baskets of marvelous morels!

morel3

So back to the environment for morels. Evidently, they don’t have one particular place to grow. These were found, like I said in a privet covered patch but in a sandy, loamy soil close to a river. Also – remember to go with someone experienced first so you don’t pick a false morel which is poisonous. A real morel is hollow all the way through whereas the false morels are not. Plus the real morels have a honeycomb appearance to the cap and look like tall hats or little trees, the false ones are round.

I cooked some of those babies up in butter, garlic and pepper and they were delicious!!! Guess we’ll eat some more tonight. 🙂

Here are a few recipes for using morels.

Alaska Morels…in Pasta

Here in south central Alaska, I get tons of morels. I find them from the end of May thru the first part of July in most any area that has a large percentage of birch trees. Never anywhere near pockets of spruce trees. I have gotten as many as 200 in just a few hours of picking but usually stop after 70 or so. That’s about all my dehydrator will hold. Most are of the honey colored and dark brown varieties and range in size from 1-1/2″ to 4″ tall. I like to take the larger ones and slice them in half, dredge them in egg batter with a few dashes of salt and habenero powder. Coat them with flour and fry them in butter.

The smaller ones go into a sauce for pasta as follows:

2 leeks – sliced thinly
2 scallions – sliced thinly
2 dozen or so smaller (1-1/2″) morels- cut in half
3/4 cup good champagne
2 lg tbsp of sour cream
1/2 cup whipping cream
4 – 5 tbsp butter
salt – pepper to taste
1 tsp chopped fresh lemon basil

Saute leeks and scallions till just transparent. Add morels, salt and pepper and saute till liquids stop coming out. Turn heat to high and add champagne being sure to scrape bottom of skillet. Reduce heat to med., add sour cream and whipping cream and cook till reduced slightly. Add fresh lemon basil remaining to heat for 2 – 3 more minutes. Pour directly over cooked Angelhair Pasta!

Courtesy of Gary Koski – Anchorage, Alaska

Wood Family Favorite in a butter entrée

This recipe has been the Wood family favorite for many years. You can substitute the crackers with flour if so desired.

1 big haul of fresh morel mushrooms
2 lbs real butter (or margrine)
1 doz eggs
1 box saltine crackers

Mushroom Preparation – Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.

Read the rest here at THE GREAT MOREL

Asparagus and Morels ***Especially since the asparagus are coming up!

Experienced hunters know that asparagus is a tasty combination with morels. If you’re not familiar with this pairing I suggest you give it a try. You’ll be surprised how delicious, yet simple, this recipe is.

Asparagus recipe for morel mushroomsMorel recipes are often served with some sort of meat or animal product. Yet this is an easy creation that lets non-meat eaters enjoy the fresh fungi as well. Replace the butter with olive oil for a truly vegetarian recipe.

  • 1/2 lb fresh morels, sliced lengthwise
  • 2 tablespoons butter
  • 2 bunches asparagus, cut into 1 inch pieces
  • 1 shallot, chopped
  • 2 cloves garlic, minced

Melt the butter in a skillet over medium heat. Add the shallot pieces, garlic, morels, and asparagus. Cook until the morels are browned and the asparagus is tender, usually 8 to 10 minutes.

Too easy! *****From Mushroom Appreciation***

 

Do you have a favorite way to cook them? Please share in the comments below.

Thanks and enjoy the beautiful day ahead –

Anne-Marie

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