Baked May Sunshine

Yes, ‘they say: April showers bring May flowers’, but foodies have put a twist on this.  How about May shower brunches bring hoards of people together to celebrate new arrivals, embarking relationships, sunny mornings with friends; however you do it, brunch is a happening thing this time of year and to celebrate this, I’ll cook up one of my all time favorites: an egg bake (some call this one an egg strata, crust-less quiche, it’s an baked egg dish that is light and delicious and really doesn't matter what you call it).

More formally, egg bakes are actually quiches without the crust.  Since flour and gluten are faux pas, or less the social, cultural, and health-wise norm, I like to make my quiche without the crust.  Plus, without the butter and flour crust, the flavors/veggies  I add to my eggs get extra special attention.  And the greatest thing about the crust-less quiche , in my opinion, is literally anything can go into it; it’s really all about your palette’s preference.  Because this recipe is for a one-pan meal, I have added French bread, therefore, it becomes non-gluten free but please feel free to add or omit whatever you choose to make your baked egg masterpiece.

For today, we’ll make an egg strata because of the layers of goodness and we’ll  call it “Baked May Sunshine”.  Early spring vegetables, such as, asparagus, are shooting out and are the perfect highlight to this dish.  We’ll add other ingredients for flavor and color and  “Le viola” French or “Eccola” Italian…here is it!                

                                                                                      

Baked May Sunshine                                                                                                          serves 6                                                                                                      

INGREDIENTS

½ an onion, sliced thinly

½ a red pepper, sliced      

2 Tbsp olive oil

¼ lb asparagus, cut in 2" rods

one head of broccoli

~ ½ loaf of French bread

½ - 1 c of shredded cheddar, your preference

8 eggs

3 c. milk

1 tsp salt

1 tsp ground mustard

¼ tsp pepper 

Instructions egg bake creation:

1 – Butter baking dish and preheat oven to 325°.

2 – Sauté onions and peppers in oil over medium heat until they begin to soften, stirring occasionally.

3 – Meanwhile, steam the asparagus and then the broccoli; just until tender.

4 – Prep bread by slicing the bread and then cut them once again in triangles.

5 – Now we’re going to layer or strata the ingredients.  First lay down half of the bread triangles.  On top of that evenly spread the green vegetables, then the sautéed ones, top with cheese.  I don’t like a  lot so I sprinkle about ½ cup.  Now top with the last layer – the remaining bread triangles.

6 – In a separate bowl, blend eggs, milk, salt, ground mustard, and pepper.   Pour egg mixture over layers in baking pan.  Be sure to be even.  Sprinkle with remaining cheese (here I do only about ¼ cup).

7 -  Cover pan with foil.  The next step is to cool the strata, so place in fridge.  You can leave it in up to 24 hours; I wait only 20 minutes to pop mine in the oven.

8 – Bake cover for 30 minutes.  Then uncover and continue baking for another 35-45 minutes.

9 – Allow your dish to cool and meld.  Lastly, serve and enjoy.

Sauteed just lightly since they'll be cooked in the oven.

Layers before egg mixture added

Just out of the oven.  Time to cool.

                                                                                                                              

The Many Ways To Bring Pumpkin To The Table

Pumpkins.  Its autumn and these orangish yellowish gourd-like squash are everywhere, mostly for decoration.  But realize that there are just so many opportunities for us to incorporate this fruit into our diets.  

Some history…the entomology of the word pumpkin originates from a Greek work meaning ‘large melon’.  And although a clear lineage hasn’t been recorded, most believe that the pumpkin’s ancestors began life in North America some 9000 years ago.

Health benefits…Research indicates that pumpkins contain phytochemicals, hence that bright orange hue, that may favorably affect our insulin and glucose levels. That orange color, as with carrots, sweet potatoes and butternut squash, is an indication that pumpkins have the well-known antioxidant beta-carotene, which researchers believe may play a role in cancer prevention (National Cancer Institute). Pumpkins also pack a punch of vitamin A with over 200% of our daily recommended value.  Remember, vitamin A is important for healthy vision.  Also included in the pumpkin: tryptophan, vitamin C, and potassium. Want more….?  Well.. pumpkins are an excellent source of fiber, not to mention they are low in calories; the end result: a food that helps us shed pounds!

All this information is great but we want to get to the heart of the matter…how can we enjoy the benefits of this fruit in our everyday diets.  No problem.  Here are some delicious and exciting ways to invite pumpkin in:

Pumpkin bread/muffins (see my previous post of an amazing recipe) http://www.vitaaterra.com/2011/10/moist-pumpkin-cake-or-muffins.html

Pumpkin Beer – here is a link to BeerAdvocate listing pumpkin beers, their brewers, and a rating.  Enjoy! http://beeradvocate.com/beer/style/72

Pumpkin Ravioli: an easy, delicious, healthy 30 minute meal

Ingredients:

·         1 cup canned pumpkin

·         1/3 cup grated Parmesan cheese

·         1/4 teaspoon salt

·         1/8 teaspoon black pepper

·         24 wonton wrappers

·         1 teaspoon salt

·         1/2 cup chicken broth

·         1 1/2 tablespoons unsalted butter

·         Chopped parsley

Instructions:

1.  Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

2. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal.

3. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander.

4. Place 1/2 cup broth and 1 1/2 tablespoons butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley.

The list goes on....

Look for additional ways to bring pumpkin to the table with these fine ideas...

Pumpkin Risotto

Pumpkin Pie

Pumpkin Soup

Roasted Pumpkin Seeds

And feel free to contact me if you'd like any of these yummy pumpkin recipes or if you'd like me to create a personalized pumpkin dish.  

Happy Pumpkin Eating!

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Toasty Warm Inside, Blustery Chill Outside

One way to warm the heart, soul, and body is to bake a loaf of bread.  Today was a perfect day for it!  It was 12 degrees outside and the wind was whipping away out there.   I wanted so badly to be moving around out there – so of course, I ventured out.  I did little errands; took out the recycling, checked the mailbox, got some firewood, emptied the compost – all the while, FREEZING.  When I returned to the house it was clear that a baking project needed to occur.

Here’s a fun quickbread recipe I created today.  It was inspired by a recipe for muffins so the loaf is moist and airy. 

MILLET OATMEAL SWEET BREAD

Makes 1 loaf

Ingredients

1 ½ boiling water

1 cup oats, grind in processor

½ cup millet

½ cup (1 stick) butter, room temperature

½ cup sugar

¾ cup brown sugar

2 tsp vanilla extract

2 eggs

1 ½ cups flour

1 tsp baking soda

½ tsp salt

First make oatmeal mix.  Boil water, then combine with oats.  Set aside.

Rinse millet.  Toast in pan with 1 tsp oil.

Sift flour, baking soda, and salt.  Set aside.

Cream butter.  Gradually  add sugars, one at a time.  Add in vanilla and eggs.

Combine with oat mixture first, then millets, last flour mixture.

Butter loaf pan.  Fold batter into pan. 

Bake on 350 degrees for 50-60 minutes.  Poke with a toothpick; when it comes out clean –its ready.

Cool 5-10 minutes before cutting.

Enjoy!