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The Incredible Egg

April 9th, 2015

Most mornings I have eggs for breakfast. I eat them poached, fried, scrambled, baked into frittatas, and pretty much any other way I can think to fix them. Now that all the ducks are laying I often eat an egg from each type of bird. Muscovy eggs are really big, more like goose eggs than ducks. You can see how big the yolk is on the top egg.
On the right you can see a chicken egg and on the bottom there’s an Ancona duck egg. They’re all delicious, but I will eat choose duck eggs over chicken eggs if you have them. I still haven’t eaten the turkey egg from Sunday, perhaps I’ll crack that open later this morning. I find that the different types of eggs can taste a little different and sometimes you can tell the difference between eggs from different birds.

Have you ever eaten duck/goose/turkey eggs?

Make it a Double, or a Triple

March 24th, 2015

Whenever I make something that freezes well I double or triple the recipe. Then I freeze single portions in wide mouth pint jars. I find this really helps when I don’t have time to come up with a healthy meal or when I’m just too tired to cook. They also come in quite handy when my pantry gets a little bare.
curried broccoli soup
Last week I tried this recipe for Curried Broccoli Soup and we LOVED it. I got more broccoli at the co-op this week and made up a double batch to throw in the freezer. This soup is good for any meal, even breakfast. This weekend I have had it every single morning. I’m happy to have a few meals worth tucked away in the freezer. (for tips on freezing in glass jars check out my post on that topic).

Do you double or triple recipes so you have extra to freeze for later?

Quote of the Day: Julia Child

March 1st, 2015

“Cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.”

Julie Child

food 1 (1)
The other day I was eating breakfast and trying to decide what to make for dinner. I’m definitely not one of those come up with a menu at the beginning of the week and stick to it type of cooks. Cooking is one of my creative outlets.
food 1
food 3
I like to keep a well stocked pantry and buy what’s on sale and what looks fresh and delicious when I’m at the farmers market or the local co-op. Then I plan my meals depending on what I have in the fridge, what needs eaten up, what is in season, or what I feel like eating.

food 2 (1)
food 2
food 3 (1)
Most of my meals are quick to make and very simple, though I do like to spend all day in the kitchen if I get the opportunity. As with many people, there are a few things that we really enjoy and they grace our plates more often than other things: omelets, fajitas, stir-fry, soup, seafood, steak marsala, salad, and curry, along with a few other favorites.
food 4 (1)
food 4
There’s not much I enjoy more than coming up with something delicious after a quick look in the fridge/freezer/pantry. I am always trying to expand my horizons and learn to new foods/techniques along with coming up with new ideas for our favorite meals. This month I’m planning on trying to make sushi and spring rolls, we shall see how they turn out and if they end up on our favorites rotation.

Are you keen on learning to cook anything new? What are some of your favorite go-to meals?

Hard Boiled (or Steamed) Fresh Eggs

February 18th, 2015

You’ve probably heard hundreds of times how fresh eggs are difficult to peel when hard boiled. The key to easy peel fresh eggs is to steam the eggs instead of boiling. I’ve tried pretty much every method out there like salt and/or baking soda in the water and Julia Child’s method, which is quite involved. Then I read about steaming eggs, I tried it and it worked perfectly.
hard boiled eggs 1
hard boiled eggs 2
All you need to do it set up your steamer, get the water boiling, add eggs, and cook for 8-12 minutes depending on the size of the eggs and how you want the yolks cooked. Remove from the steamer and plunge into ice water. They eggs should peel like a dream. These eggs were only two days old when I cooked them.
hard boiled eggs 3
Now the the only difficulty you’ll find after boiling eggs is trying to figure out what to stuff them with. On this occasion I used avocado and lime juice and sprinkled the tops with chipotle powder. Curried deviled eggs are also fabulous. There’s a jar of pickled beet juice in the fridge just waiting for hard boiled eggs as well. I love having deviled eggs in the fridge for quick healthy breakfast or snacks. Nothing beats the incredible edible egg!!!

What’s your favorite deviled egg recipe?

Homegrown Goodness

February 10th, 2015

The other day I noticed that I have oodles of winter squash still sitting in the pantry. I hit my cookbooks and the internet for recipes and came across loads with squash and sausage – perfect! Last night I made butternut squash puree topped with sausage and onions. It was quite tasty, though we both agreed that it needed something texture wise, perhaps sage croutons or something crispy.
butternut harvest
I always grow loads of winter squash, mostly because it’s so easy to store. As long as you cure them properly they will keep for almost a year in a cool room (some will keep for more, I’ve had squash last for 2 years before). It’s awfully nice to lessen the preservation chores come autumn, no canning/cutting/blanching/freezing needed for winter squash!
I also have a recipe for butternut squash and sausage frittata that sounds wonderful, along with various soups and other goodies. I think next week I might make shepherd’s pie with squash puree on top.
My favorite use for squash is in this Butternut Squash and Chipotle Soup. I try other recipes and keep coming back to this one when I have squash on hand. That doesn’t stop me from trying to find a new favorite, I’m always happy to find new flavor combinations.

Do you have any great squash recipe to share?

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but just recently moved to 153 acres in Liberty, Maine.