Search Results for: egg

Butternut Squash and Greens Kuku

Butternut Squash and Greens Kuku

Butternut Squash and Greens Kuku

Butternut Squash and Greens Kuku

Sending a thank you to Gail Fraser for sending this recipe to share this week.  Kuku is a traditional Iranian egg dish made with more greens than a frittata. Serve warm or at room temperature. 1 Tbs. olive oil, divided 8 oz. butternut squash, cut into ½-inch cubes (2 cups) 1 medium leek, thinly sliced… Read More »

Sending a thank you to Gail Fraser for sending this recipe to share this week.  Kuku is a traditional Iranian egg dish made with more greens than a frittata. Serve warm or at room temperature. 1 Tbs. olive oil, divided 8 oz. butternut squash, cut into ½-inch cubes (2 cups) 1 medium leek, thinly sliced… Read More »

Chicken Broccoli Braid

Chicken Broccoli Braid

Chicken Broccoli Braid

Chicken Broccoli Braid

2 cups chicken breasts, chopped and cooked 2 cups shredded cheddar cheese 2 cups finely diced broccoli florets ¼ cup water ½ teaspoon salt ½ cup mayonnaise ½ teaspoon garlic powder ½ teaspoon onion powder 2 packaged refrigerated crescent rolls 1 egg white, lightly beaten Instructions: Preheat oven to 375°. To make the filling, start… Read More »

2 cups chicken breasts, chopped and cooked 2 cups shredded cheddar cheese 2 cups finely diced broccoli florets ¼ cup water ½ teaspoon salt ½ cup mayonnaise ½ teaspoon garlic powder ½ teaspoon onion powder 2 packaged refrigerated crescent rolls 1 egg white, lightly beaten Instructions: Preheat oven to 375°. To make the filling, start… Read More »

Broccoli Stalk, Celery, and Radish Salad

Broccoli Stalk, Celery, and Radish Salad

Broccoli Stalk, Celery, and Radish Salad

Broccoli Stalk, Celery, and Radish Salad

3 or 4 large broccoli stalks (from 2 to 3 lb. broccoli; reserve florets for another use) 6 medium radishes, thinly sliced (about 1 cup) 1 celery heart (about 3/4 lb.), trimmed and thinly sliced on the diagonal (including the leaves) 1/3 cup loosely packed fresh flat-leaf parsley leaves 1-1/2 Tbs. extra virgin olive oil… Read More »

3 or 4 large broccoli stalks (from 2 to 3 lb. broccoli; reserve florets for another use) 6 medium radishes, thinly sliced (about 1 cup) 1 celery heart (about 3/4 lb.), trimmed and thinly sliced on the diagonal (including the leaves) 1/3 cup loosely packed fresh flat-leaf parsley leaves 1-1/2 Tbs. extra virgin olive oil… Read More »

Cranberry Crumble Bars

Cranberry Crumble Bars

Cranberry Crumble Bars

Cranberry Crumble Bars

1 ¾ cups fresh whole-berry cranberry sauce or 1 can 2 sticks unsalted butter, softened, plus more for pan 2 cups all-purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon coarse salt 1/2 teaspoon ground cinnamon 1 1/4 cups packed light-brown sugar 1 large egg, lightly beaten 1 teaspoon pure vanilla extract… Read More »

1 ¾ cups fresh whole-berry cranberry sauce or 1 can 2 sticks unsalted butter, softened, plus more for pan 2 cups all-purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon coarse salt 1/2 teaspoon ground cinnamon 1 1/4 cups packed light-brown sugar 1 large egg, lightly beaten 1 teaspoon pure vanilla extract… Read More »

Cauliflower Polonaise

Cauliflower Polonaise

Cauliflower Polonaise

Cauliflower Polonaise

This recipe can be prepared with cauliflower, broccoli or a mix of both.  Toss in a little parmesan cheese for some extra flavor. 1 head cauliflower, about 1 1/2 pounds 4 cups water Salt to taste 1 hard-cooked egg, peeled and chopped fine ¼ teaspoon cumin 1 tablespoon olive oil 2 tablespoons butter 2 tablespoons… Read More »

This recipe can be prepared with cauliflower, broccoli or a mix of both.  Toss in a little parmesan cheese for some extra flavor. 1 head cauliflower, about 1 1/2 pounds 4 cups water Salt to taste 1 hard-cooked egg, peeled and chopped fine ¼ teaspoon cumin 1 tablespoon olive oil 2 tablespoons butter 2 tablespoons… Read More »

Winter Squash Risotto

Winter Squash Risotto

Winter Squash Risotto

Winter Squash Risotto

1/4 cup extra-virgin olive oil 1 medium onion, cut into 1/4-inch dice 1 small acorn or butternut squash, peeled, seeded and diced 1/4 inch 2 cups Arborio rice 1/2 cup white wine 4 cups chicken stock, hot 4 tablespoons (1/2 stick) unsalted butter 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling In a 12… Read More »

1/4 cup extra-virgin olive oil 1 medium onion, cut into 1/4-inch dice 1 small acorn or butternut squash, peeled, seeded and diced 1/4 inch 2 cups Arborio rice 1/2 cup white wine 4 cups chicken stock, hot 4 tablespoons (1/2 stick) unsalted butter 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling In a 12… Read More »

Swedish Apple Pie

Swedish Apple Pie

Swedish Apple Pie

Swedish Apple Pie

Many thanks to Michele Zanzonico for sharing this easy delicious recipe 4-5 apples, peeled, cored and sliced 1 Tbsp. sugar mixed with 1 tsp cinnamon 1 c sugar 3/4 c butter melted 1 egg 1 c all-purpose flour A pinch of salt Lightly grease pie plate and arrange apple slices. Sprinkle apples with sugar and… Read More »

Many thanks to Michele Zanzonico for sharing this easy delicious recipe 4-5 apples, peeled, cored and sliced 1 Tbsp. sugar mixed with 1 tsp cinnamon 1 c sugar 3/4 c butter melted 1 egg 1 c all-purpose flour A pinch of salt Lightly grease pie plate and arrange apple slices. Sprinkle apples with sugar and… Read More »

Potato Kugelettes

Potato Kugelettes

Potato Kugelettes

Potato Kugelettes

Many thanks to Jennifer Niederhoffer for sharing this recipe with us. Yield: 30 pieces 2 russet potatoes, grated 1/2 yellow onion, rough chopped 4 eggs, slightly beaten 3/4 teaspoon Celtic sea salt 1/4 teaspoon black pepper 4 tablespoons ghee, melted almond flour for dusting Preheat oven to 375, generously butter a 24 capacity mini muffin… Read More »

Many thanks to Jennifer Niederhoffer for sharing this recipe with us. Yield: 30 pieces 2 russet potatoes, grated 1/2 yellow onion, rough chopped 4 eggs, slightly beaten 3/4 teaspoon Celtic sea salt 1/4 teaspoon black pepper 4 tablespoons ghee, melted almond flour for dusting Preheat oven to 375, generously butter a 24 capacity mini muffin… Read More »

Orecchiette with Broccoli Rabe Pesto

Orecchiette with Broccoli Rabe Pesto

Orecchiette with Broccoli Rabe Pesto

Orecchiette with Broccoli Rabe Pesto

1 bunch broccoli rabe, tough lower stems removed 1/2 cup pistachios, toasted 3/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish Kosher salt 1/4 cup part-skim ricotta cheese 1/2 pound orecchiette pasta High-quality extra-virgin olive oil, for finishing (optional) Directions: Bring a large pot of well-salted water to a boil. Set up a bowl of… Read More »

1 bunch broccoli rabe, tough lower stems removed 1/2 cup pistachios, toasted 3/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish Kosher salt 1/4 cup part-skim ricotta cheese 1/2 pound orecchiette pasta High-quality extra-virgin olive oil, for finishing (optional) Directions: Bring a large pot of well-salted water to a boil. Set up a bowl of… Read More »

Smashed Red Potatoes with Basil & Parmesan

Smashed Red Potatoes with Basil & Parmesan

Smashed Red Potatoes with Basil & Parmesan

Smashed Red Potatoes with Basil & Parmesan

2 lb. medium or large red potatoes (about 5 medium), scrubbed and cut into large chunks, 1-1/2 to 2 inches Kosher salt and freshly ground black pepper 1/4 cup olive oil 2 cloves garlic, minced 1/4 cup finely chopped fresh basil leaves 3/4 cup freshly grated Parmigiano Reggiano Put the potatoes and 1 tsp. salt… Read More »

2 lb. medium or large red potatoes (about 5 medium), scrubbed and cut into large chunks, 1-1/2 to 2 inches Kosher salt and freshly ground black pepper 1/4 cup olive oil 2 cloves garlic, minced 1/4 cup finely chopped fresh basil leaves 3/4 cup freshly grated Parmigiano Reggiano Put the potatoes and 1 tsp. salt… Read More »

Leek or Spinach Soufflé Pudding

Leek or Spinach Soufflé Pudding

Leek or Spinach Soufflé Pudding

Leek or Spinach Soufflé Pudding

9-10 cups thinly sliced, white and light green parts of leeks or an equivalent amount of wilted spinach (or sautéed zucchini), completely drained in a dish towel and puréed 7 T butter +  3 T 3 T + 1 t all-purpose flour 1 cup whole milk ½ cup grated Parmesan 6 eggs, separated Sweat the… Read More »

9-10 cups thinly sliced, white and light green parts of leeks or an equivalent amount of wilted spinach (or sautéed zucchini), completely drained in a dish towel and puréed 7 T butter +  3 T 3 T + 1 t all-purpose flour 1 cup whole milk ½ cup grated Parmesan 6 eggs, separated Sweat the… Read More »

Spaghetti Squash with Chicken, Mushrooms and Spinach

Spaghetti Squash with Chicken, Mushrooms and Spinach

Spaghetti Squash with Chicken, Mushrooms and Spinach

Spaghetti Squash with Chicken, Mushrooms and Spinach

1 (3.5-pound) spaghetti squash 1 tablespoon olive oil, divided 2 slices center-cut bacon, chopped 1 pound chicken breast, cut into bite size pieces 1 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1.5 cups chopped onion 3 garlic cloves, minced 1 Poblano pepper 8 ounces sliced Crimini mushrooms 1 teaspoon Italian Seasoning… Read More »

1 (3.5-pound) spaghetti squash 1 tablespoon olive oil, divided 2 slices center-cut bacon, chopped 1 pound chicken breast, cut into bite size pieces 1 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1.5 cups chopped onion 3 garlic cloves, minced 1 Poblano pepper 8 ounces sliced Crimini mushrooms 1 teaspoon Italian Seasoning… Read More »