Showing posts with label vegetables for breakfast. Show all posts
Showing posts with label vegetables for breakfast. Show all posts

Monday, March 16, 2015

Roasted Vegetable Strata

I love roasting a big batch of veggies and then having them available for a quick side dish, to top with a fried egg or to use in a throw-it-all-together recipe like this one.

I love Cabot Cheddar Cheese. It is the best.

Bring two good things together in your favorite cast iron skillet and you've got an informal match made in heaven!

Did you know that cooking in cast iron skillets increases the iron content of your diet?

Roasted Vegetable Strata
  • 4 cups roasted veggies - I used sweet potato, onion and broccoli
  • 1 cup milk
  • 4 ounces sharp cheddar cheese, shredded (I love Cabot brand cheese!)
  • 8 large eggs, lightly beaten
  • 1 tablespoons butter
  1. Place your large cast iron skillet in the center of your oven and preheat to 350 degrees. If you don't have a cast iron skillet, butter a 9x13 baking dish, but don't preheat.
  2. Meanwhile, mix together your veggies, milk, cheese and eggs in a large mixing bowl.
  3. Once the oven and pan are preheated, pull the hot pan out of the oven and melt butter inside. Turn the pan or use a silicone brush to evenly butter the bottom and sides. 
  4. Pour egg mixture into prepared pan and place back into the oven. Bake until golden brown and puffy and until a knife inserted into the center comes out pretty clean. Start with 30 minutes and go from there; exact time will depend on the size of your skillet. The large the skillet the faster the cooking time.
  5. Scoop our serving with a spoon or cut into wedges or squares. It will be delicious either way.
Note: the husband didn't realize that I hadn't taken a picture of this dish yet...our apologies for the, er, interesting portions removed from the pan :)

Friday, November 2, 2012

Love child: Colcannon - potatoes and greens

Colcannon is a delicious mashed mixture of potatoes and greens that was born in Ireland. Traditionally kale or cabbage is used, but I have used anything from spinach to swiss chard or beet greens. I don't think I know anyone who doesn't like mashed potatoes, so this is a great way to take up the nutrition a notch and introduce some new flavors to your dinner table.

Potatoes have much of their nutrition in their peels, especially the fiber. However, most folks prefer to use peeled potatoes for their mashed potatoes. I compromised and "half-peeled" my potatoes. I guess I was feeling indecisive :)

There are many recipes available and the ratios of potatoes to greens are flexible. I found that many recipes were pretty loaded with butter, so I cut that down and added some olive oil too with good results.

If you are going to serve someone you think might panic as the sight of green mashed potatoes, try reading Green Eggs and Ham by Dr. Seuss first. Or, simply start low the first time you make the dish and add more greens each time.


4 large main dish servings or 6-8 side dish servings
  • 4 medium baking potatoes, scrubbed and peeled (or not peeled, or half-peeled)
  • a few cups of chopped greens - kale, spinach, swiss chard tat soi and beet greens are all delicious
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1-2 cloves garlic, minced
  • 6 tablespoons milk (or more, or less)
  • salt and pepper, to taste
  1. Peel potatoes (or not) and chop into chunks. Place in medium sauce pan and cover with water. Bring to a boil and then reduce heat to a simmer. Check after 10 minutes to see if potatoes are very tender when poked with a fork - if not, keep cooking until they are!
  2. Meanwhile, prepare your greens. Are they dirty or sandy? If so, fill your sink or a large bowl with cool water and give them a good swish. Remove any tough stems (I'm especially talking to the kale eaters here) and chop.
  3. In a large skillet over medium heat, add olive oil and butter. When butter is melted, add onions and saute for a few minutes or until they begin to become clear and tender. Add greens and stir to prevent them from sticking to the bottom. 
  4. Once potatoes are soft, drain water from sauce pan. Using a potato masher, the bottom of a drinking glass or the back of a large flat spoon mash your potatoes. I like chunks so I don't fuss with this too much. 
  5. To your mashed potatoes, add the cooked greens and milk. Stir, and see if you want to add more milk to make mixture thinner. Add salt and pepper to taste. 

Serving suggestions: try as a side dish to some lovely chicken or fish, as the main event with a fried egg on top (vegetables for breakfast, anyone?) or in place of plain mashed potatoes anywhere.

Mixture of beet greens and kale

Reader poll: have you tried colcannon before? What greens do you like to use?

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Wednesday, August 15, 2012

Cooking class: ideas for spaghetti squash

I recently had the chance to raid a friend's garden that was overflowing with vegetables. What a treat! I came home with the mother load of monster beets, plump tomatoes, crisp cucumbers, zucchini squash, a beautiful boquet of zinnias and a special treat; spaghetti squash!

The vegetable ninja is back; once again we have vegetables standing in for a higher starch counterpart without sacrificing flavor. Wham bam shazam! Bring on the veggies!

Spaghetti squash is a really delicious and fun summer vegetable. I discussed how to cook it yesterday (so simple!) and wanted to share a few topping ideas today.

Once your squash is cooked, get ready to load it up with yummy toppings! Simple butter, salt and pepper are great, as is a dollop of fresh pesto. This would also be good topped with creamy peasto-pesto.
Chopped 1-2 fresh tomatoes and warm in a saute pan with some olive oil. Bring to a simmer and then toss in a big handful of fresh chopped basil. Toss this speedy sauce with the spaghetti squash and grate some fresh parmesan cheese on top. Divine!
I also tried the squash topped with scrambled eggs and pesto. Unusual, yes, but very delicious and good anytime of the day. Vegetables for breakfast, anyone?

For another splendid idea, I would recommend you check out my dear friend Kelly's blog, Off The Wall  for her take on a turkey meatball sub using spaghetti squash. Brilliant!

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