Edamame
Yes, you CAN grow these in your own backyard garden.
In Shell –
Steam in basket. Toss with just a little chili oil or sesame oil. Dip in green tea sea salt, then pull beans out of shell with teeth. Discard shell.
Shelled –
Steam in basket. Saute in chili oil (spicy!) or sesame oil. Sprinkle with sea salt while cooking. Enjoy!
©Jewell Farms 2011
In Shell –
Steam in basket. Toss with just a little chili oil or sesame oil. Dip in green tea sea salt, then pull beans out of shell with teeth. Discard shell.
Shelled –
Steam in basket. Saute in chili oil (spicy!) or sesame oil. Sprinkle with sea salt while cooking. Enjoy!
©Jewell Farms 2011
Go Vegi Breakfast Casserole
6 eggs
2 c. milk
2 slices bread, crumbled
1 tsp salt
1/2 tsp pepper
1 pkg breakfast vegi sausage crumbles (ie Morningstar)
12 oz shredded cheddar
Brown "sausage" crumbles in a little olive oil -- drain any excess liquid. With a fork, beat eggs and add remaining ingredients. Pour into a glass bowl, cover, and refrigerate overnight.
Heat oven to 350. Pour mixture into a 2 qt. baking dish. Bake 45 min to 1 hour.
2 c. milk
2 slices bread, crumbled
1 tsp salt
1/2 tsp pepper
1 pkg breakfast vegi sausage crumbles (ie Morningstar)
12 oz shredded cheddar
Brown "sausage" crumbles in a little olive oil -- drain any excess liquid. With a fork, beat eggs and add remaining ingredients. Pour into a glass bowl, cover, and refrigerate overnight.
Heat oven to 350. Pour mixture into a 2 qt. baking dish. Bake 45 min to 1 hour.
Summer Figgy Appetizer
Grow that fig bush in your own backyard in zones 5 - 9. Organic and fresh!
1/2 pound figs cut in half
3/4 c. dark brown sugar
3/4 c. basalmic vinegar
3/4 c. blue cheese
Heat oven to 350. Place figs cut-side down on a parchment-covered baking sheet. Bake 20 min. mix brown sugar and basalmic vinegar in a bowl. Remove figs from oven and turn cut-side up. Spread each fig with sugar/vinegar mixture and return to oven for 10 minutes.
Remove from oven and sprinkle each fig with blue cheese. Return to oven and bake for 2 min, then turn to broil for about one minute. Serve warm.
1/2 pound figs cut in half
3/4 c. dark brown sugar
3/4 c. basalmic vinegar
3/4 c. blue cheese
Heat oven to 350. Place figs cut-side down on a parchment-covered baking sheet. Bake 20 min. mix brown sugar and basalmic vinegar in a bowl. Remove figs from oven and turn cut-side up. Spread each fig with sugar/vinegar mixture and return to oven for 10 minutes.
Remove from oven and sprinkle each fig with blue cheese. Return to oven and bake for 2 min, then turn to broil for about one minute. Serve warm.
Backyard Garden Sweet Potato "Fries"
That backyard is popping with goodies! Growing your own sweet potatoes and herbs can yield a tasty snack. Rosemary is a beautiful, fast-growing, large bush that would love a permanent spot in the sun in your landscaping. Sage and Thyme can be garden-grown or grow happily in pots on your kitchen window sill.
Create an herby mixture of rosemary, thyme, and sage, chopped (in equal quantities) -- or to use dry herbs, blend 2 tsp of each in a small bowl.
Peel sweet potatoes and cut into thin wedges. Soak in cold water for an hour. Drain, pat dry, toss in a large bowl with 1/3 c. vegetable oil, 1 tsp sea salt, 1/2 tsp pepper, and herbs (as much or as little as you like!). Let sit for 30 minutes.
Heat oven to 400. Place wedges on a parchment-lined cookie sheet and bake for 30 minutes.
Create an herby mixture of rosemary, thyme, and sage, chopped (in equal quantities) -- or to use dry herbs, blend 2 tsp of each in a small bowl.
Peel sweet potatoes and cut into thin wedges. Soak in cold water for an hour. Drain, pat dry, toss in a large bowl with 1/3 c. vegetable oil, 1 tsp sea salt, 1/2 tsp pepper, and herbs (as much or as little as you like!). Let sit for 30 minutes.
Heat oven to 400. Place wedges on a parchment-lined cookie sheet and bake for 30 minutes.
Elodie's French Crepes
Coming soon.
