Egg based

Italian Egg Drop Soup

Posted by on Jan 20, 2014 in Egg based, Entrees, Grains (non breakfast), Greens, Photo Slide Show, Recipes, Rice, Soups, Vegetables | Comments Off on Italian Egg Drop Soup

Italian Egg Drop Soup

1 cup (dry) rice, cooked 8 cups chicken-broth 2 TBSP butter 1 tsp pure salt freshly ground pepper to taste 5 – 6 oz kale, stems removed, roughly chopped, and washed 4 eggs, lightly beaten w/ salt & pepper parmesan reggiano to taste Cook rice according to package directions. Heat the broth. Add butter, salt, pepper, kale, and simmer over medium-low heat, covered, until greens are wilted (about 10 mins). Add cooked rice. Bring soup back up to a boil. Beat eggs and add gradually while stirring with a whisk. Sprinkle freshly grated parmesan cheese over each individual bowl to taste....

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Potatoes & Eggs

Posted by on Sep 17, 2013 in Breakfast, Egg based, Eggs, Entrees, Potatoes, Recipes, Vegetables | Comments Off on Potatoes & Eggs

Potatoes & Eggs

2 lbs potatoes butter, ghee, or coconut oil pure salt and freshly ground pepper to taste 1 onion 4 – 6 pastured eggs Preheat oven to 400 degrees. Peel potatoes, chop into bite-size chunks, and transfer to a bowl. Melt a generous amount of ghee (or butter / coconut oil) over low heat, pour over potato chunks, and toss well to coat. Spread potatoes in a single layer on a parchment paper covered baking sheet. Sprinkle with salt and pepper to taste. Bake until done to your liking (45 mins to 1 hour). When potatoes are almost done, begin to heat some coconut oil in a saute pan. Chop the...

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Lemon Ricotta Pie w/ Blueberries

Posted by on Aug 29, 2012 in Baked Goods, Egg based, Photo Slide Show, Pie, Recipes, Sweets | 2 comments

Lemon Ricotta Pie w/ Blueberries

6 large eggs 1/2 cup organic cane sugar, divided zest from one lemon (about 1 TBSP) – (optional) 1 pound (16 oz), high quality, whole-milk ricotta cheese 1 pint (12 oz) fresh blueberries Set a rack in the lower third of the oven and preheat to 375. Butter a 10-inch pie plate or 8 x 8 baking dish. Set aside 1 TBSP of the sugar. In a medium bowl, whisk together the eggs, remaining sugar, and lemon zest. Add the ricotta and whisk until smooth. Pour the mixture into the pie plate and bake for 15 minutes. Remove from oven, top with the blueberries and sprinkle with the remaining TBSP of...

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Zucchini Frittata

Posted by on Jul 26, 2012 in Breakfast, Egg based, Eggs, Entrees, Photo Slide Show, Recipes | 3 comments

Zucchini Frittata

approx 1 & 1/2 pounds of zucchini, washed & ends trimmed 3 TBSP coconut oil, ghee, or butter (or a combination) 2 garlic cloves, minced or crushed 2 TBSP (or more) fresh basil, roughly torn 6 large eggs, lightly beaten 1/4 cup high quality parmesan cheese, grated (optional) salt and black pepper to taste Shred the zucchini on the largest holes of a hand grater, or put it through a food processor with shredding blade. Place shredded zucchini in a colander (set inside a bowl), sprinkle generously with salt, and mix to combine. Let the zucchini sit for 15 – 20 minutes,...

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Arugula & Sun-dried Tomato Frittata

Posted by on Sep 18, 2011 in Breakfast, Egg based, Eggs, Entrees, Photo Slide Show, Recipes | Comments Off on Arugula & Sun-dried Tomato Frittata

Arugula & Sun-dried Tomato Frittata

1 & 1/2 TBSP extra virgin olive oil 2 large garlic cloves, minced or crushed 8 sun-dried tomatoes packed in oil, drained & thinly sliced 6 oz arugula, washed and drained well 8 large eggs 1/4 cup fresh basil leaves, roughly torn apart 1/4 cup grated parmesan cheese (optional) 1/2 tsp sea salt freshly ground pepper to taste Preheat broiler to high. Heat oil over medium heat in a 10-inch skillet (preferably non-stick) with an oven proof handle and swirl the oil to coat the bottom of the pan evenly. While oil is warming up, use a fork to lightly beat the eggs, basil, cheese, salt and...

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Frittata w/ Spaghetti & Herbs

Posted by on Apr 26, 2010 in Breakfast, Egg based, Eggs, Entrees, Recipes | Comments Off on Frittata w/ Spaghetti & Herbs

Frittata w/ Spaghetti & Herbs

8 ounces uncooked, whole grain spaghetti (or 3 cups leftover spaghetti) 1/2 tsp pure salt 3 TBSP butter, ghee, or coconut oil 7 large eggs 1/4 cup freshly grated parmesan cheese (optional) 2 TBSP minced fresh basil leaves 2 TBSP minced fresh parsley leaves freshly ground black pepper If using uncooked spaghetti, cook pasta in salted water until al dente. Drain & transfer to a large bowl. Add 2 TBSP of the butter to the spaghetti & toss gently to melt & coat the strands to keep them from sticking together. Set aside to cool to room temp. If using leftover spaghetti, remove from...

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