Posts tagged ‘eggs’

Ammunition for the war on slugs

Do you do this, too? I am constantly saving eggshells, crushing them into sharp bits, and sprinkling them over the soil in my garden. I’ve done it for years now. Despite this, you can see that the slugs and snails are still having their way with my poor plants, and it is not even rainy season yet. I don’t know how many eggshells it is going to take.

I know there are other things I could try – chemicals, sharp sand that scratches soft slug bellies, saucers of beer that might tempt the little buggers to drown themselves. I’m attached to the idea of eggshells, though – they’re free and it’s so satisfying to have something useful to do with them, and I love that they are harmless to my little ecosystem.

A little too harmless it seems. “Munch, munch, munch…yum!” say the slugs as they wind their way past the scattered bits of eggshell and enjoy the feast of plants I’ve served up.


September 25, 2012 at 9:51 pm 1 comment

Crustless quiche

When we were in Spain this summer I fell in love with the tortilla de patatas (Spanish omelette) that were served at breakfast buffets and on tapas menus. I also really enjoy quiche, but often don’t have the time or motivation to make the crust. Plus, we’re gluten-free and if there is a way to cut out things like pastry, I’m all for that.

I concocted this egg dish as something in between a French quiche and a Spanish tortilla. The recipe is below, but the idea is simple. Grease a glass pie plate or casserole, pile in cooked potatoes and other vegetables until the dish is about three-quarters full, sprinkle cheese on top and then cover with eggs beaten together with a splash of milk. Bake until the eggs set and eat it hot or cold anytime during the day.

Crustless quiche
2 tablespoons olive or canola oil
2 cups cooked potatoes, finely diced or thinly sliced
1/2 small onion, minced
1-1/2 cups chopped vegetables (I used asparagus and red pepper here)
Salt and pepper to taste
1/4 teaspoon paprika
1 tablespoon fresh dill
1 cup grated mozzarella cheese
5 eggs
1/4 cup milk

Grease a glass pie plate with oil. Layer in potatoes, onion and vegetables and sprinkle with salt, pepper, paprika and dill. Add cheese on top of the veggie mixture. Whisk the eggs and milk together and pour over top of the vegetables. Bake at 400F for about 30-40 minutes until the eggs are set and the top of the quiche is golden brown. Serve with fruit and muffins for breakfast or with salad for lunch or dinner.

January 27, 2011 at 11:18 am 4 comments

Zucchini and tomato strata

Egg stratas are a favourite food of mine. They’re healthy and nourishing and one of those foods that can be made with an endless variations of ingredients and flavours. This weekend it’s ripe tomatoes and small organic zucchini along with fresh herbs from my patio garden. The dill tastes beautiful in this dish with the tomatoes and zucchini. If you make stratas, I’d love to hear about new ideas for flavour combinations.

The recipe below serves two to four people and can easily double or triple if you’ve got a larger group.

Zucchini and tomato strata
4 slices of bread
3 eggs
1 cup of milk
1/4 cup onion, finely minced
1 teaspoon dijon mustard
1 tablespoon fresh dill, chopped (or 1 teaspooon dried dill)
1/8 teaspoon paprika
Fresh ground pepper
1 tomato, diced
1 small zucchini, chopped
1/2 cup grated mozzarella cheese
1/4 cup fresh chives, finely minced

Break bread up into small pieces and spread in a greased 9″ round baking pan. Whisk together eggs and milk and add onion, mustard and spices. Pour over bread. Scatter tomatoes and zucchini over top of bread and egg mixture and press down lightly. Top with cheese and bake at 375F for 25 to 30 minutes until egg is set. Sprinkle fresh chives over top.

Serve with muffins and fresh fruit for breakfast or with salad for lunch or dinner.

May 22, 2010 at 1:55 pm Leave a comment

Chard and asiago strata

chard and asiago strata

In addition to muffins and scones, egg stratas are a big part of our weekend breakfast menu. I’ve written about this before, but after enjoying a new recipe today, I thought it would be worth revisiting. Strata, in my opinion, is one of the foods that actually tastes BETTER made with gluten-free ingredients – rice bread makes the dish much softer and fluffier than a wheat-based bread.


September 5, 2009 at 10:44 am Leave a comment

Asparagus recipes

asparagus pasta

Asparagus is a delightful vegetable. It’s in season now and we’ve been buying Alberta-grown asparagus from Edgar Farms for the past few weeks from the Calgary Farmers’ Market. I’ve been trying to eat as much of it as possible now – the season is short and the tender, tasty spears we’re enjoying now are incomparably better than the imported variety. My preference is to feast now, freeze some and then wait until next year to enjoy it again. In honour of feast time, here are a few recipe ideas. If you have a great recipe that belongs on this list, please list it in the comments below.

Straight up and simple. Drizzle oil over a bundle of freshly washed asparagus and then saute or grill it for a few minutes until tender. Pile in a long, shallow bowl or serving dish and garnish with fresh cracked black pepper and a generous helping of shaved parmesan. We had local asparagus prepared this way at the River Cafe recently and it was wonderful!

With pasta. Cook enough pasta for 4 people. Linguini or penne are both good (the pasta pictured above is made with gluten free penne). Saute 1 pound of asparagus in 3 tablespoons of oil along with 2 cups of peas, 1 small zucchini, coarsely chopped. 1 cup of fresh spinach and 3 cloves of garlic for about 3 minutes. Add in fresh chives and any other herbs like basil, oregano or thyme that you have on hand. Finely chop 1 cup of almonds and mix in with vegetables. Toss the asparagus mixture with pasta and top with a squeeze of lemon juice, fresh cracked pepper, crushed red pepper flakes and plenty of crumbled goat cheese or grated parmesan cheese.

Omelets. Making omelets is an every weekend brunch or lunch ritual in our house. The omelets I made recently with some leftover steamed asparagus, finely diced mushrooms, red pepper, garden chives and cheddar cheese were excellent and a great way to use up a bit of asparagus from the previous evening’s dinner. Portobello burgers are a favourite dinner and I often have portobello stems leftover – these are perfect chopped up in omelets. Here’s a basic recipe:

Saute vegetables in a generous amount of oil. Whisk together 2 eggs with 1-2 tablespoons of water. We have been buying organic, local eggs from Sunworks Farm, which are available at the Calgary Farmers’ Market.  Pour egg mixture into pan over top of vegetables. Cook until egg is no longer runny. Sprinkle 1 tablespoon of flax seeds over top of omelet along with snipped chives, fresh cracked pepper and grated or thinly sliced cheddar cheese. Fold over the omelet and serve with fresh fruit.

Risotto. Asparagus risotto is one of my favorite things to make for a simple but special supper at home with family and friends. I usually freeze summer asparagus so we can enjoy this a couple of times in the winter months as well. To freeze, just wrap a bundle of fresh, uncooked asparagus in a plastic bag (a bread bag works well) – no need to worry about washing or cooking it until you’re ready to use it.

June 18, 2009 at 9:09 pm 2 comments

Flickr Photos

%d bloggers like this: