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May is National Egg Month

May 6, '08 12:50 AM
for everyone

Its National Egg Month so today's Chicken Tuesday blog is dedicated to the chickens who never make it to the coop.....

Herbed Popovers with Eggs Goldenrod

3 eggs
1 cup non-fat or low-fat (1%) milk
2 tablespoons cooking oil or butter, melted
1 cup all-purpose flour
1/2 teaspoon salt, optional
1/2 teaspoon dill weed
1/2 teaspoon basil leaves, crushed
1/2 teaspoon thyme leaves, crushed
Eggs Goldenrod, optional

In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter. Add flour and seasonings. Beat at low speed until smooth, about 3 minutes. Fill spray coated or greased popover pan, muffin cups or 6-ounce custard cups half full.

Bake in preheated 425° F oven until brown and firm, about 35 to 40 minutes. For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer. Loosen edges with narrow spatula or knife, remove from pans and serve immediately as is or fill with Eggs Goldenrod.

Eggs Goldenrod

(About 2 1/2 cups)
2 cups non-fat or low-fat (1%) milk
1/4 cup all-purpose flour
1/2 teaspoon garlic or onion salt

Variation ingredients, optional
6 hard-cooked eggs

In covered jar or blender container, shake or blend together milk, flour and garlic salt until smooth. Pour into medium saucepan. Cook over medium-high heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in variation ingredients, if desired. Remove from heat.

Separate egg yolks and whites. Chop whites and stir into sauce. Heat to serving temperature. Spoon into Popovers. Press yolks through a strainer or sieve. Sprinkle over Popovers
.
Variation Ingredients: Choose one or a combination. After sauce has thickened, stir in:
1 jar (2 oz.) chopped pimiento, drained
1/4 cup chopped ripe olives
2 tablespoons drained bottled capers
3 tablespoons grated Parmesan cheese

Hash Brown Quiche

Cooking spray
6 eggs, divided
3/4 teaspoon celery salt, divided
2 cups (about 12 oz.) frozen shredded hash brown potatoes, thawed
2 cups (about 12 oz.) frozen vegetable blend
1/2 cup diced cooked chicken OR 1 can (5 oz.) chunk chicken
1 cup skim or low-fat milk
2 tablespoons sliced almonds

Evenly coat 9-inch pie plate with spray. Set aside. In medium bowl, beat together 1 egg and 1/4 teaspoon of the celery salt. Stir in potatoes until well combined. To form crust, press potato mixture onto bottom and up sides of lightly greased 9-inch pie plate. Bake in preheated 375°F oven 5 minutes. Remove from oven. Sprinkle with vegetables and chicken.

Beat together milk, remaining eggs and remaining celery salt until well blended. Pour over vegetables and chicken. Sprinkle with almonds. Bake in preheated 375°F oven until knife inserted near center comes out clean, about 45 minutes. Let stand 5 minutes before serving.

Egg Champignons

24 large fresh mushrooms (about 1 1/2 inches diameter)
6 hard-cooked eggs*, finely chopped
1/4 cup fine dry bread crumbs
1/4 cup (1 oz.) crumbled blue cheese
2 tablespoons finely chopped green onion with top
2 tablespoons dry white wine or chicken broth
2 tablespoons butter, melted
1 tablespoon snipped fresh parsley OR 1/2 tablespoon parsley flakes
1/2 teaspoon garlic salt
Paprika, optional

Remove stems from mushrooms and set aside for another use. Set mushroom caps aside. In medium bowl, stir together eggs, crumbs, cheese, onion, wine, butter, parsley, and garlic salt until well combined. Fill each mushroom cap with 1 rounded tablespoon of egg mixture. Place filled caps on lightly greased baking sheet.

Bake in preheated 450° F oven until heated through, about 8 to 10 minutes. Sprinkle with paprika, if desired.

*To hard-cook: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.

To remove shell: crackle it by tapping gently all over. Roll egg between hands to loosen shell. Then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

Felices Navidades Nibbles

3 eggs
1/2 cup milk
1/4 cup chopped green onions with tops
1/4 cup (1 oz.) shredded cheese for tacos
2 tablespoons jalapeno nacho slices, drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder Additional chopped green onions with tops, optional

In preheated 425°F oven, heat 24 generously greased mini-muffin (I 3/4 x 1-inch) cups. In covered blender container, blend all ingredients except additional onions at medium speed until well blended, about 30 to 45 seconds. Fill hot muffin cups 2/3 full. Sprinkle with additional onions, if desired. Bake until puffed and lightly browned, about 10 minutes.

Crabby Eggshells with Cheesy Custard Sauce

8 whole eggs, soft scrambled (may be done ahead of time)
2/3 cup cooked bacon crumbles
8 scallions, finely chopped (both white and green parts)
2/3 cup red bell pepper, finely diced
8 ounces lump crab meat, well-drained
8 ounces shredded gruyere cheese
6 ounces cream cheese (chilled and cut into ¼-inch cubes)
½ cup fat free half ‘n half
3 whole eggs
2 tablespoons horseradish mustard
20 jumbo pasta shells, cooked according to package directions

In a large bowl, combine the scrambled eggs, bacon, scallions, red bell pepper, crab meat, and cheeses. Whisk together fat free half ‘n half, 3 eggs and mustard. Stir into crab mixture. Fill each shell with a heaping ¼ cup of filling. Place in a greased baking dish. Cover tightly with foil and bake at 350°F for 20 minutes. While baking, prepare Cheesy Custard Sauce. Remove foil and spoon sauce over the shells. Return to the 350°F oven for an additional 10 minutes, uncovered. Let rest 5 minutes. Garnish as desired with sauce, scallions, bell peppers, bacon bits or other garnish. Serves 8-10.

Cheesy Custard Sauce: In a small saucepan over medium heat, whisk together 1½ cups fat free half ‘n half and 6 egg yolks. Cook, stirring constantly until mixture thickens slightly. Remove from heat and add 4 oz gruyere cheese, 3 oz cream cheese, 1 tablespoon horseradish mustard, ¼ cup thin sliced scallions (greens only), and ¼ cup finely chopped red bell pepper. Stir until cheeses are melted.

Summer Berries in Warm Sabayon Glaze

Arrange in cups:
6 cups mixed summer fruit
Whisk together over pan of hot water:
6 egg yolks
1/3 cup vanilla sugar
½ cup liqueur, such as Cointreau, kirsch or Grand Marnier
1 strip of lemon rind

Arrange fruit in four individual dishes. Beat egg yolks in a large bowl with vanilla sugar until thick and pale. (If you can’t find vanilla sugar, use superfine granulated sugar and add ½ tsp. vanilla to the mixture.)

Gradually whisk in liqueur or juice and lemon rind. Place mixture in a double saucepan or stand the bowl over a pan of hot water. Whisk constantly until thick, fluffy and pale. (When the whisk is lifted out of the mixture it should leave a trail that lasts for 2-3 seconds. Pour equal amounts of the sauce into each dish.

Note: If you don’t want to use alcohol, use pure fruit juice such as grape, mango, or apricot

I personally have made this and also had this at some nice restaurants. It is simply delicious. Creamy warm sauce over ripe rm. temp. berries,,,,,,it just bursts with flavor.

Tags: chicken tuesday, eggs

8 comments share

Nettle, the Spring Tonic

Feb 21, '08 2:25 PM
for everyone

There is so much information out there about using nettle, that Ive just kept a few links here for you to read when you have time. I like to use a nettle tincture on occasion. Many people used to take a spring tonic of it yrs ago and theres a reason, its just loaded with vitamins and minerals and tons of good things for good health. Others have herbal blogs for you too......

Diana has one on Passion Vine http://dianahopeless.multiply.com/journal/item/12?mark_read=dianahopeless:journal:12&replies_read=6

kathyinozarks has one about Warming herbs http://kathyinozarks.multiply.com/journal/item/723?mark_read=kathyinozarks:journal:723&replies_read=3

LadyDrago has one on Thyme http://ladydrago.multiply.com/journal/item/96?mark_read=ladydrago:journal:96

Magicmomma has one for Pasta and Veggie Pesto http://magicmomma.multiply.com/journal/item/175/HERB_THURSDAY--Pasta_and_Veggie_Pesto_Recipe

Starfishred has one on Parsley http://starfishred.multiply.com/journal/item/137

akunacumara has one on Green Tea http://akunakumara.multiply.com/journal/item/60

http://www.rain-tree.com/nettles.htm

http://www.umm.edu/altmed/articles/stinging-nettle-000275.htm

http://www.surfingtheapocalypse.net/cgi-bin/forum.cgi?noframes;read=190586

Nettle leaf tea is a classic spring tonic. It stimulates the kidneys, cures diarrhea, stops internal bleeding, cleans the blood, and is an important source of iron, calcium, and vitamin C making it valuable in anemia.Nettle tea has been used to treat asthma,wheezing, and shortness of breath.The tea is also diuretic and has been used for cystitis and high blood pressure. To make the tea steep two teaspoons of nettle leaves in a cup of boiled water for about ten minutes. The dose is 1/4 cup four times a day, not with meals.

The decoction of the root is useful for diarrhea and dysentery and can also be used as a scalp wash to stimulate hair growth. It is used as an external wash for old wounds, itching conditions and for gangrene. To prepare the root, chop it and simmer about two teaspoons per cup of water for twenty minutes in a non aluminum pot with a tight fitting lid. Take about 1/4 four times a day.

The fresh juice of nettles can be taken to improve digestion and to increase milk flow in nursing mothers.The dose is one teaspoon in a glass of water, three times a day. It can also be rubbed into the scalp to stimulate hair growth.

Nettles can be added to soups and quiches, the older plants must be cooked thoroughly but the young plants gathered in spring can be eaten fresh in salads. Add nettles to winter time teas to increase circulation and to warm the body.

Recent studies have shown that nettles are an effective antihistamine when taken for seasonal allergies and that they are also anti-inflammatory for arthritis.

Note on Nettles: These are a great and healthful green to eat, but they are only eaten cooked. Take care when handling, they will sting while raw. It takes very little cooking to shed the stinging.

Tips for handling nettles:

    * Don't touch fresh nettles with your bare hands. Use tongs or a large fork to move them.
    * Cook nettles until 'soggy' or completely wilted before eating. A quick sauté is not sufficient to de-activate the sting. If making nettle tea, be sure to strain nettles out and don't eat the leaves unless they've been thoroughly cooked.
    * If picking wild nettles for eating, harvest only the top four inches of the plant.
    * You may want to remove thick stems from nettle tops before cooking.
    * Nettles combine well with less 'green' tasting greens such as chard, spinach, kale, collards in such dishes as spanakopita, baked pastas, quiche, omelettes, & frittatas
    * Sorrel and nettles combine nicely for a lemony-green flavor

MINERAL-RICH VINEGAR INFUSION
Fill a quart jar loosely with baby Nettle tops, leaving an inch of headroom in the jar. (You can also add leaves and flowers of Dandelion and Red Clover.) Pour in organic cider vinegar to the top. Cover, label, and date. Store at room temperature for six weeks. Strain through cheesecloth or a sieve into a salad cruet or other storage bottle. Use freely in salad dressings and marinates. For a nutritious drink add a teaspoonful to a glass of apple cider or plan water, and honey to taste if you wish.

Spring Tonic Nettle Soup

    * 3 Tablespoons butter or olive oil
    * 2 leeks, cut into rounds
    * 1/2 pound wild nettle tops (for handling tips, see Stinging Nettles 101)
    * 1 quart filtered water
    * 1 bouquet garni (little bundle of herbs tied with a string) containing any or all of these: a bay leaf, sprigs of thyme, parsley stems, and sage leaves
    * 2 egg yolks
    * 1/2 cup crème fraiche, sweet cream, or half and half, or to taste
    * Salt and pepper to taste
    * Nutmeg to taste

   1. Sauté leeks in butter or olive oil. Add water and bring to a boil.
   2. Add nettles (being careful not to touch them with your bare hands!), bay leaf and water.
   3. Cover, bring to a boil, and simmer until the nettles are very soft.
   4. Meanwhile, in a bowl, whisk together the egg yolks and the cream, crème fraiche or half and half.
   5. Remove the bouquet garni from the soup, turn the heat to low, and puree using an immersion blender, adding a generous pinch of salt and a grind of pepper.
   6. Take a ladleful of soup and stir it into the egg mixture.
   7. Return the egg-nettle mixture to the soup and stir gently over very low heat (do not let it boil again)
   8. Grate some fresh nutmeg into the soup, taste and add more salt as necessary to make it savory and delicious. To serve top with a dollop of crème fraiche and a little fresh ground pepper and nutmeg on top.

Cornish nettle soup:

This really is a delicious soup. It is obviously very inexpensive and was always prepared as a spring tonic. Nettles are high in vitamin C and iron.

2lb young nettle tips
2lb spinach
1 1/2 pints chicken stock or vegetable stock
cold milk
4 cold cooked sausages
3 tablespoons soured cream
3 tablespoons flour
seasoning

Method
- Use gloves to gather young nettles.
- Wash the nettles and blanch with boiling water.
- Wash the spinach and add to the nettles.
- Pour the hot stock over the nettles and spinach in a saucepan.
- Season and simmer for three quarters of an hour, adding more stock if needed.
- Leave soup to cool and blend in blender.
- Mix the flour to a smooth paste with some cold milk.
- Add this to the soup and bring back to the boil, stirring all the time.
- Chop the sausages into small rounds and add to the soup.
- Swirl in the sour cream just before serving.

Energizing Spring Tonic Tea

Work with nature's cycles, uplift your spirits, wake up your energy, and detoxify your liver with this great spring tonic.

1 part dried damiana leaves
1 part dried St. John's Wort flowers
1 part dried mugwort leaves
1 part dried nettle seed
1 part dried rosemary leaves

1. Use about 1 cup of dry ingredients per quart of boiling water. Place herbs in a pot or jar, cover with the boiling water and allow to steep for 20 minutes or longer.

2. Drink 2 to 3 cups per day, a few days a week.

Nettle Frittata Yield: 6 portions

½ lb. Cleaned Nettle Tops
4 Tbls Extra Virgin Olive Oil
1 Garlic Clove, Chopped
6 lg Eggs
¼ C Heavy Cream
Salt & Pepper to Taste

Preheat oven to 300º Cook 1/3rd of the nettles in one tablespoon of the olive oil in a non-stick pan. Cook until tender adding a small amount of water if needed. Repeat this 2 more times adding the garlic on the third batch. Place all of the cooked nettles on a cutting board and chop finely. Place the nettles in a bowl of a food processor with the eggs, salt, pepper and process until the nettles are incorporated into the eggs. Add the cream and process for 10 seconds. Heat the non-stick pan on medium with the remaining tablespoon of oil. Add the nettle mixture and with a rubber spatula move the eggs around to get the entire mixture warm. Place into the oven and cook for about 12 minutes. Let cool for 3 minutes then turn the frittata out onto a plate and cut.

Nettle Tisane

Nettle tea is pleasantly herbacious without tasting like you are steeping a suburban lawn. I find the ‘afternotes' especially pleasant and mellow. Nettle tea is reported to be a great blood and liver tonic. A nice thing about this recipe: you can use the whole leaf and stem, no need to remove the leaves from the stems. I use a little tea strainer when pouring the final tisane into cups.

1 pyrex measuring cup
boiling water
nettles to loosely fill 1/3 to 1/2 of the measuring cup

1. Soak the nettles in cool/cold water for a few minutes.
2. Boil the water
3. Rinse nettles, using tongs or dishwashing gloves to not sting your hands.
4 Place cleaned nettles in measuring cup or teapot or glass bowl, pour water over to fill cup, and steep the ‘tisane' (a tea made with fresh herb) for 5 or so minutes.

Sauteed Nettles with Green Garlic & Olive Oil serves 6

1 ¼ lb. Nettles, Cleaned
3T Green Garlic (Chopped)
1/2 cup Olive Oil
Salt & Pepper (To Taste)

First preheat a large sauté pan on medium high heat, (one large enough to accommodate the nettles, you can even use a large pot as well). Second pour ¼ cup of the olive oil into the preheated pan. Then put all of the green garlic into the pan sauté briefly for about 30 seconds, just enough time for the green garlic to release its essential oils, being sure not to brown or burn the green garlic. Place the nettles into the pan and give it a good stir, let sit for just a second and then continue the stirring process. Once the nettles are completely wilted place them on a plate, drizzle with the rest of the olive oil and place a couple of lemon wedges for garnish.

Note: The nettles do not have the water content like spinach or other similar greens. So it might help to put a couple Tablespoons of water into the pan after the nettles have started cooking, just to hurry the cooking process. Myself I do not put the water, because I like the texture of the nettles when you sauté them. It is like little crispy nettle leaves and it also brings about a certain nuttiness.

Fettuccine with Nettle & Ricotta Pesto serves 8

1lb. Fettuccine (Preferably Fresh)
1/2 pound Nettles
6 oz. Ricotta
5 oz. Pine Nuts
1/4 cup Pecorino
2 T Parmesan
3 T Green Garlic (Chopped)
1 ¼ cup Olive Oil
8 T Sea Salt
6T Butter

First you blanch the nettles in salted water. Bring 1 gal. of water and 4 T of sea salt to a boil. Then place the nettles into the boiling water, just blanching them for about 1 minute. Take them from the water and place them into a strainer so that the excess water can drain away and so they can cool down to room temperature. Then rough chop the nettles and squeeze them dry as best you can. Place the nettles into a blender or food processor; add your oil, 4 ounces of pine nuts(saving the rest as a garnish) and the Green Garlic. Blend until all ingredients are combined about 30 seconds to 1 minute. Place the combined ingredients into a bowl, add your pecorino, parmesan and ricotta. Finish the pesto by folding in the three cheeses just until it looks like everything has come together.

In a separate pot bring 2 qt. Water and 4 T sea salt to a boil to cook the pasta (you should be able to taste the salt in the water, if not add more). In a separate large sauce pan or large sauté pan place about just less then half of the pesto mixture, 6 T butter and about a ¼ cup of the pasta water, heat all ingredients just till hot but not boiling or popping. In the pot cook the pasta for approximately 2-4 minutes pull the pasta from the water and toss with the warmed pesto sauce, cook on medium heat for just about 2-3 minutes so that the sauce has time to infuse into the pasta.

Potato Nettle Soup

2 cups Nettle Leaves (young shoots)
1 Onion
6 small Potatoes
8 cups Water
1 tsp salt
1 tsp. Parsley
3 cloves Garlic OR 3 stalks green garlic

Puree onion, garlic, and nettles with 1 cup of water. Cut potatoes into small pieces. Simmer pureed mixture with potatoes and remaining water for 45 minutes or until tender. Use a potato masher to mash the potatoes making the soup thick and creamy.

Nettle Cornbread

Quick breads are a delicious way to bring wild greens into the diet. The oregano and onion complement the nettle resulting in a savory, nutritious bread for a light meal.

Start with ingredients at room temperature. Preheat oven to 425 degrees. Grease 10” cast iron skillet with oil of choice and set in oven to heat.

Mix together:
-¾ cup all-purpose flour (can be any part whole wheat)
-2-½ teaspoons baking powder
-1/3-cup sweetener…sugar of choice, (we like maple syrup which is included in the wet ingredients below)
-½ teaspoon salt
-½ cup dried nettle leaf
Add:
-1 ¼ cups cornmeal (part coarse adds texture)
Beat in separate bowl:
-1 egg
-2-3 tablespoons melted butter, olive oil or pan drippings
-1-cup fresh goat milk (any milk will do)
-2 tablespoons shallot or red onion
-2 tablespoons chopped fresh Greek oregano

Add wet ingredients to dry and combine with rapid strokes. Pour batter into the pre-heated skillet. Bake ½ hour or until done. The skillet gives the bread a crusty finish on the edges.