Breakfast

Cranberry White Chocolate Muffins

written by Ali

Cranberry white chocolate muffins is one of my new favorite recipes celebrating a very special local ingredient here on the south Oregon coast: cranberries! One of the little known facts about Bandon, Oregon is that it’s home to 1600 acres of cranberry bogs, which make up 5% of the national cranberry crop, producing around 30 million pounds of berries. I have to confess that touring a cranberry bog has been pretty high on my bucket list since I moved to Oregon eight years ago. I wasn’t sure how to actually make that happen, but got very lucky recently and got to visit a cranberry bog during harvest as part of my day job. Part of the visit included getting a bag of cranberries - which I’m ~~hoarding~~ storing in the freezer.

I love cranberries so much that one small bag is not going to last me for the holiday season. Fortunately, local Bandon cranberries are a perfectly normal veggie in our local market. After stocking up this weekend, I’m feeling like I might just have enough cranberries for Thanksgiving. In the meantime, I just had to make cranberry white chocolate muffins. These have been so perfect first thing in the morning with a cup of coffee. They freeze like a dream, which means I’ve been able to spread out the bounty over a couple of weeks, while I contemplate other cranberry recipes to make.

I did think that I might want to retire and become a cranberry farmer. That particular fantasy got dashed on the rocks of despair when I learned that flooding the cranberry bog results in displaced spiders that decide the human being raking up the cranberries in the bog is a good dry island to climb on. Yeah, ok, cranberry farming is definitely not in my future. I still believe that cranberries floating in a bog is one of the prettiest sites on Earth.

Yum

Cranberry White Chocolate Muffins

Ingredients

1 cup flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1/2 cup oil
1/2 cup Greek yogurt
1 teaspoon vanilla
1 cup whole cranberries (fresh or frozen)
1/2 cup white chocolate chips

Instructions

Preheat oven to 375 degrees.
Combine dry ingredients, from flour through nutmeg, in a large bowl. In a smaller bowl, combine the eggs, oil, yogurt and vanilla. Fold the wet ingredients into the dry and mix. Fold in the cranberries and white chocolate chips.
Line 12 muffin cups with muffin liners. Fill each muffin cup about half way.
Bake for 20 minutes or until a skewer or knife inserted in the middle of a muffin comes out clean.
Makes 12. Enjoy!

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November 13, 2017 0 comment

Breakfast Farmer's Market Vegetarian

Spaghetti Squash Pancakes

written by Ali

Spaghetti squash pancakes are the perfect way to make use of an abundance of spaghetti squash. You’ve probably seen spaghetti squash in the market. It’s a pale yellow winter squash that’s all stringy inside. Spaghetti squash is a great substitute for pasta in many dishes. However, this week, when the spaghetti squash showed up in my CSA basket, I got to thinking about what other ways I might be able to use it beyond the obvious.

This year’s CSA basket has made me realize that when in doubt, make a veggie pancake. When faced with this week’s CSA share, veggie pancakes were the obvious choice for the spaghetti squash. We also got more eggplant, carrots, cilantro, onions, Asian pears, Romanesco cauliflower, and sweet peppers. It was easy enough to make use of the cilantro, onion, and peppers (new favorite easy weeknight dinner - chicken fajitas). The eggplant and carrots will just have to hang out for awhile. The Romanesco cauliflower will probably get roasted and served next to a pork loin later this week. In the meantime, I wanted to make quick use of the spaghetti squash.

So I baked the squash on Saturday night, let it cool and sit overnight in the fridge. This morning, while I was drinking coffee and listening to the Remembering Tom Petty station on Pandora, I made spaghetti squash pancakes. The husband declared these squash-y but tolerable (this is high praise from him, believe me). I served them with fried eggs, avocado, and hot sauce and thought they were absolutely wonderful. If you are looking for an alternative to potato pancakes, these are definitely the way to go. The squash gets all soft and melty on the inside and crispy on the outside.

These spaghetti squash pancakes are definitely a new favorite for me. I’m eager to try out other variations with spaghetti squash and I’m sure the CSA will provide.

Yum

Spaghetti Squash Pancakes

Ingredients

1 small spaghetti squash
2 eggs
1 teaspoon baking powder
8 tablespoons flour
1 teaspoon salt
1 teaspoon chopped garlic or garlic powder
Ground pepper to taste
3 tablespoons olive oil

Instructions

Preheat the oven to 350 degrees. Cut a few slits into the spaghetti squash and bake whole for an hour.
When the spaghetti squash is cool, remove the seeds and scoop out the spaghetti squash threads. Add all ingredients in a bowl and combine. Heat the olive oil in a cast iron or non-stick pan. When the oil is hot, drop ¼ cup of pancake batter into the pan. Repeat for two or three more pancakes. Cook each side for 2 minutes. When pancakes are done, place them on a baking sheet in the preheated oven. Continue until you’ve used all the batter.
Makes 6 pancakes. Enjoy!

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October 9, 2017 0 comment

Baked Goods Breads Breakfast Farmer's Market

Carrot Cream Cheese Swirl Bread

written by Ali

I positively love my CSA because I’ve been challenged each week to come up with great recipes like this carrot cream cheese swirl bread. If you are unfamiliar with Community Supported Agriculture (CSA), it’s a great way to get veggies and fruit direct from local farms. You pay for a share up front and then get a basket of produce every week for a certain period of time, usually over multiple months. I absolutely love the randomness of the CSA – we get whatever is in season and whatever grew happily on the farm for the summer.

Which also means that sometimes you end up with veggies that you might feel a bit “eh” about. Like carrots. And sometimes you end up with a lot of a particular veggie that you feel “eh” about. Like carrots.

We are on week 16 or so with our CSA. I’ve enjoyed every minute of it, but I’m running out of inspiration for what to do with all the carrots. At the same time, here we are, nearly in October. It’s definitely time for pumpkin spice and pumpkin and warm and cozy foods. So this week, when faced with a whole bunch of carrots, I decided it was time to combine carrots, pumpkin spice, in some sort of comforting baked good. Thus, I made carrot cream cheese swirl bread. Honestly, how can you go wrong with pumpkin pie spice and cream cheese? Plus – carrots, which makes this a healthy breakfast food, right?

Ok, fine, carrot cream cheese swirl bread may not be a calorie conscious bread, but it’s super yummy first thing in the morning with a cup of coffee. I’ve been loving eating this while gazing out at the red and orange leaves on the trees. It’s an autumn color-coordinated bread.

Yum

Carrot Cream Cheese Swirl Bread

Ingredients

For the bread

1 ½ cup flour
½ cup sugar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
2/3 cup oil
2 egg
1 teaspoon vanilla
2 cup grated carrots

For the cream cheese filling

½ package cream cheese (4 ounces)
2 tablespoons sugar
2 teaspoons vanilla
1 ½ teaspoons pumpkin pie spice

Instructions

Preheat oven to 350 degrees
Combine the dry ingredients, from flour through salt. Create a well in the dry ingredients and add in all ingredients from the oil through the vanilla. Stir in the grated carrots.
Make the cream cheese filling by combining the cream cheese with the sugar, vanilla, and pumpkin pie spice.
Grease a loaf pan. Place half of the carrot bread in the bottom of the pan. Spoon the cream cheese down the middle. Place the final half of the carrot bread mix over the cream cheese.
Bake for 40-45 minutes or until a toothpick inserted in the middle of the bread comes out clean.
Makes 1 loaf. Enjoy!

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September 27, 2017 0 comment

Breakfast Quick and Easy

Chocolate Peanut Butter Granola

written by Ali

I recently got involved with the Recipe Swap Club on Facebook. This is a great group of food bloggers that are assigned another blogger’s blog each month and we get to re-create a recipe from the other blog and post about it. This month, I was assigned Sarah from Cook at Home. Sarah has great gluten and mostly dairy-free recipes, and I can’t wait to cook more from her blog.

The other great part of the group is that we are encouraged to get to know more about our fellow food bloggers. Sarah and I exchanged an email interview, which I’ve included below:

Where do you live? And does it influence your cooking?

Currently I live in Salt Lake City, but grew up in Australia and also lived in Chile for two years. It definitely influences what I make - sometimes I get nostalgic for Australian stuff (like lamingtons) so I’ll have a go at making them. Other times, I’ll see something at a local restaurant and try to make it at home.

How long have you been blogging and what inspired you to start?

When I discovered I was gluten intolerant in 2014 and started making stuff that I could eat without getting sick, we often had people ask me for the recipe. Instead of just giving out recipes all the time, I put all of them on a website and directed people there. And it’s grown from there. And now that I have found I’m lactose intolerant as well as have issues with a number of other foods, I’m focusing more on the Paleo style cooking and baking, just because my stomach appreciates those foods more.

What do you do outside of cooking/blogging?

I work full-time in the mining industry. But being in the kitchen is my happy place - it’s where I relax. I also try to make exercise a priority - and my husband and I often go for walks around the block to have quality time together.

What are your favorite foods to cook? What inspires your recipes?

I am a baker at heart (my internal cookie monster is often being suppressed!), but I’m getting more interested in curries and casseroles these days. I love getting inspiration from other food bloggers and my brain often comes up with some weird and wonderful ingredient combinations! Often when I have a pile of leftover ingredients in the fridge or the cupboard, I try to incorporate as much of them as possible. And I’m going through a phase of making over a lot of my sweet recipes into more of a grain-free, refined sugar-free focus.

Who is your favorite celebrity chef?

Jamie Oliver. He just seems to be a pretty cool chef to hang out with and learn lots from!

What is your favorite recipe on your blog?

For savory it would be peanut satay chicken. Sweets - chocolate crackle cookies, or monster cookies. Or my ‘best ever’ chocolate peanut butter cream pie.

I have to say that I can’t wait to try out the peanut satay chicken and the chocolate peanut butter cream pie recipe is going on my must make holiday recipe list. In the meantime, one of the recipes that caught my attention from Sarah’s blog is her chocolate peanut butter granola. I love granola – it’s something I can’t live without in the mornings with my yogurt. Sarah’s chocolate peanut butter granola is so yummy! I did adapt it just a touch – leaving out the walnuts, as hubby is allergic and sometimes munches on granola, too. I added in several cups of oats. I also cooked it in my slow-granola way with a lower temperature and longer baking time. Old habits are hard to break. This chocolate peanut butter granola has totally made my week better.

Do take a look at Sarah’s blog – she posted a great version of my twice baked samosa style potatoes. And here’s a link to her Chocolate Peanut Butter Granola.

Yum

Chocolate Peanut Butter Granola

Ingredients

3 cups rolled oats
1/2 cup coconut oil
1/2 cup peanut butter
1/2 cup honey
1/4 cup cocoa powder
1 tbs vanilla extract
1/2 cup flax seeds
1 cup cranberries
1 cup shredded coconut

Instructions

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
Combine all ingredients in a bowl. Spread the granola mixture onto the parchment lined baking sheet. Bake for 30 minutes, stirring every 10 minutes. Let cool and then break into pieces. Store in an airtight container.
Enjoy!
Recipe is adapted from Cook at Home

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September 20, 2017 10 comments

Appetizers Breakfast Farmer's Market Main Dishes Vegetarian

Zucchini Corn Pancakes

written by Ali

Zucchini corn pancakes are a great way to use up zucchini and make a tasty breakfast, as well. We’ve steadily been getting one zucchini a week from our CSA. Rather than over-thinking what to do with the zucchini, I’ve been using it for breakfast. It’s making me almost sad to think that zucchini season will come to an end sometime soon. Almost. The great thing about zucchini corn pancakes is that the zucchini blends in and doesn’t taste overly like squash. This is a great one for those in your family who may not be huge veggie fans.

I generally serve my zucchini corn pancakes with a couple of fried eggs on top. I went a little further this week and also added some Pico de Gallo on top of the eggs and a few slices of avocado. The Pico has gone a long way to using up CSA veggies. This week’s tomatoes, Seranno pepper, and onion all went into it, along with the juice of a lime, some cilantro, and some salt. Here’s the rest of this week’s CSA basket: lettuce, cucumber, lemon cucumber, eggplant, corn, carrots, and beets. Farmers’ market purchases included more Anaheim peppers, cherry tomatoes, and berries. And then we went to the farm stand in Coquille, Oregon. My original plan had been to drive about two hours inland to go to one or more of the U-Pick farms near Roseburg, Oregon and get tomatoes and pickling cucumbers. I’d heard several recommendations, though, for the farm stand in Coquille, so we stopped there first, just in case. I walked away with 2 pounds of Anaheim peppers (for roasting and freezing), 40 pounds of organic canning tomatoes, and 10 pounds of pickling cucumbers. I spent the weekend canning and pickling, pickling the carrots from the CSA that have been accumulating in the fridge, along with the beets and the eggplant (eggplant into a tomato based spread).

Really, it’s my favorite time of the year: there’s such abundance. I did use the corn from the CSA in the zucchini corn pancakes – Valley Flora grows a beautiful tri-color corn that is so sweet. Pick up some zucchini and corn from your local market and enjoy!

Yum

Zucchini Corn Pancakes

Ingredients

1 small to medium zucchini, grated
1 head of corn
2 eggs
1 teaspoon baking powder
8 tablespoons flour
1 teaspoon salt
Ground pepper to taste
3 tablespoons olive oil

Instructions

Preheat the oven to 350 degrees.
Cut the corn off the cob. Add all ingredients in a bowl and combine. Heat the olive oil in a cast iron or non-stick pan. When the oil is hot, drop ¼ cup of pancake batter into the pan. Repeat for two or three more pancakes. Cook each side for 2 minutes. When pancakes are done, place them on a baking sheet in the preheated oven. Continue until you’ve used all the batter.
Makes 6 – 8 zucchini corn pancakes. Enjoy!

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August 21, 2017 0 comment

Baked Goods Breakfast Farmer's Market

Carrot Cake Cream Cheese Mini Muffins

written by Ali

These carrot cake cream cheese mini muffins are an homage to the fall like weather we’ve had the past few days. Cinnamon, carrots, cream cheese – all of these scream fall to me. Plus, I’ve been on a carrot mission this weekend – carrots have been accumulating in the fridge veggie drawer over the past two CSAs. I opted to go the carrot cake route to take care of a couple of them, creating these carrot cake cream cheese mini muffins.

I’m a fan of mini-muffins, as you may have noticed. These are the perfect size for a quick treat to go with my coffee first thing in the morning. They also freeze beautifully, which means I can pack two of them in my lunch, keep it in the fridge overnight, and be ready to enjoy a cozy muffin first thing in the morning. The size also keeps the portion to a reasonable calorie intake. I also love the idea of cream cheese on the inside of the muffin rather than as frosting. It’s such a perfectly tangy little surprise in these mini muffins.

This week’s CSA share made me glad, yet again, that I live here on the Southern Oregon coast. We’re getting an abundance of fava beans – which just happen to be my favorite snack. They are so easy to roast and can be eaten pretty much in their entirety this way. In addition to favas, we got lettuce, tomatoes, an onion, carrots, broccoli, and zucchini. We picked up berries, jalapenos, Anaheim peppers, corn, and more tomatoes from the farmer’s market. The haul this week resulted in a salad (no surprise there), grilled corn, tomato/pepper/onion Pico de Gallo, more zucchini pancakes, broccoli cheddar pot pies (recipe will be on the blog later this week), and these carrot cake cream cheese mini muffins.

I love that the carrots we’ve been getting just taste intensely carroty. Talk about the terroir of the land – all of the produce we’ve gotten has reflected where we live. And despite the fact that sometimes I look in the fridge and scream Eek! at the thought of all the cooking I need to do, I’m really enjoying this season.

I sized down this recipe to make a reasonable number of mini-muffins (a total of 16). You could definitely size up easily and make several batches worth. I resisted, as I’m pretty sure I’ll be getting more carrots next week and am trying to avoid stacks and stacks of freezer food I’ll never make it through.

Yum

Carrot Cake Cream Cheese Mini Muffins

Ingredients

For the muffins

¾ cup flour
¼ cup sugar
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1/3 cup oil
1 egg
½ teaspoon vanilla
1 cup grated carrots

For the cream cheese filling

¼ package cream cheese (2 ounces)
½ teaspoon sugar
½ teaspoon vanilla

Instructions

Preheat oven to 350 degrees
Combine the dry ingredients, from flour through salt. Create a well in the dry ingredients and add in all ingredients from the oil through the vanilla. Stir in the grated carrots.
Make the cream cheese filling by combining the cream cheese with the sugar and vanilla.
Grease or use mini muffin cupcake papers on at least 16 mini muffin cups. Place 1 teaspoon of the muffin mix in each cup. Place ½ teaspoon of cream cheese in the middle of each muffin cup. Place a final 1 teaspoon of the muffin mix over the cream cheese.
Bake for fifteen minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Makes 16. Enjoy!

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August 7, 2017 2 comments

Baked Goods Breakfast Farmer's Market

Zucchini Carrot Chocolate Muffins

written by Ali

Zucchini carrot chocolate muffins used up two veggies at once. Plus, what’s better than chocolate for breakfast? These zucchini carrot chocolate muffins also helped with the zucchini glut that was slowly starting to back up in the fridge. Ok - two zucchini isn’t exactly a glut, but zucchini seem to have secret plans for world domination. Who’s to say that they wouldn’t start their devious plans in my fridge?

This week’s CSA included lettuce, fava beans, tomatoes, flat leaf parsley, 1/2 a large cabbage, an onion, carrots, broccoli, a zucchni, and collard greens. We also got green beans, berries, and basil from the farmer’s market. The tomatoes were the first to be used - these were the official first tomatoes of summer, so one was immediately eaten with a bit of sea salt. The other two went into a barbecued chicken salad along with the lettuce. The fava beans were roasted (check out my Instagram feed to learn more). The 1/2 cabbage is happily fermenting in the cabinet, soon to become sauerkraut. The onion and zucchini went into zucchini pancakes, while the zucchini from last week went with the carrots to go into these muffins. At the end of the weekend, we are left with the broccoli, the collard greens, and the parsley. I’m pretty sure that the broccoli will make it into a chicken and rice dish later this week. The fate of the greens and the parsley is a bit up in the air right now.

In the meantime, these zucchini carrot chocolate muffins will be a great snack to have with my coffee in the morning. In fact, they are so good, I’m kind of hoping for more zucchini in my CSA basket this week. You can make these either in the mini-size I’m showcasing here or as regular sized muffins. I prefer the mini-muffins - they are easy to freeze and then toss in my lunch bag for the next morning.

Yum

Zucchini Carrot Chocolate Muffins

Ingredients

2 cups flour
1/2 cup cocoa powder
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2/3 cup yogurt
1/3 cup oil
1 tablespoon vanilla
1 1/2 cups grated zucchini
1/2 cup grated carrot
1/3 cup mini chocolate chips

Instructions

Preheat the oven to 350 degrees.
Combine the dry ingredients, from flour through baking powder. Make a well in the dry ingredients and add the eggs, yogurt, oil, and vanilla. Mix until the dry ingredients are all incorporated. Add the zucchini, carrot and mini chocolate chips.
Distribute the mix between either 48 mini muffin cups (either greased or lined) or 12 regular sized muffin cups. Bake at 350 degrees for 20 - 30 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Enjoy!

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July 31, 2017 0 comment

Beverages Breakfast Lunch Recipes

Sunshine Powered Carrot Smoothie

written by Ali

My inspiration for this week’s sunshine powered carrot smoothie was a bunch of the most vibrant carrots I received in this week’s CSA share. The carrots absolutely radiated sunshine, which I can’t get enough of here of late.

Here’s a quick re-cap of what this last week’s CSA bounty brought us: peas, broccoli, carrots, cauliflower, Tokyo bekana, basil, and strawberries. Briefly, in case you were wondering, Tokyo bekana is a Chinese cabbage – really good in stir fries, which is how we used it. The peas and broccoli also ended up in stir fry. We also bought chard and radishes at the farmer’s market, so the chard went to a frittata and a breakfast bowl. I’ll munch on the radishes throughout the week. The basil ended up in a pasta caprese dish. The cauliflower will be showcased in a post later this week – definitely check back in or subscribe to my email list, as I’ll be posting my first in a series of recipes over the next few months that features an awesome product.

The carrots all went into this sunshine powered carrot smoothie. I had some lovely organic oranges laying around, as well as a bottle of pineapple juice. I couldn’t help but wonder how it would all go together. The carrots lend an amazing sweetness to this smoothie and the color is so intensely orange. Carrots are also a spectacular source of all sorts of vitamins, including vitamin A. Between all the fruits and veggies, this is a vitamin packed smoothie.

I used my immersion blender to make this smoothie. I grated the carrots first and then combined orange segments and juice and blended it all to make the smoothie. I portioned out the smoothie into half pint jars and froze them for the week. This is a perfect pick-me-up at lunch time.

Yum

Sunshine Powered Carrot Smoothie

Ingredients

4 carrots, peeled and grated
2 oranges, peeled and segmented
1 ½ cup pineapple juice

Instructions

Combine all ingredients and blend until smooth. Enjoy! Serves 5

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July 10, 2017 0 comment

Baked Goods Breakfast

Chamomile Tea Scones

written by Ali

For the 30th edition of Novel Food, I opted to make chamomile tea scones. I wasn’t sure I was going to make a recipe by the deadline for this edition of Novel Food. The move, the new job, and so on, have cut into both reading and blogging time. Fortunately, I had a bit of a break this weekend and had the bonus day off on the 4th of July, so have been catching up on a lot of things, including reading and cooking. One of my favorite “cute” mystery series is Laura Childs’s tea shop series, featuring intrepid heroine Theodosia Browning. I adore Theodosia, with her blue eyes and her unruly auburn hair. She has a great dog (Earl Grey) and runs a perfect little tea shop in Charleston, SC. And of course, she keeps running into dead bodies and has to lend a hand to the local law enforcement to figure out whodunnit.

Yep - these books are a bit contrived. But they are an awesome palate cleanser to what I’ve been reading lately: Jo Nesbo’s latest featuring poor Harry Hole, who can be pretty despondent; the most recent JD Robb, filled with a fair amount of violence; and a paperback by Kate Slaughter - also kind of dark. It was definitely time for a little break, so I bought the two most recent Laura Childs’s paperbacks: Devonshire Scream and Ming Tea Murder. My inspiration for my chamomile tea scones actually comes from Devonshire Scream. In addition to running a great tea shop, Theodosia employees a spectacular baking chef named Haley, who keeps whipping up the most divine scones. Between scones and tea, I couldn’t help eyeing my lovely chamomile crop out in the garden and thinking, hmm, what could I make?

These chamomile tea scones are light and fruity. They make use of the whole chamomile flower, and if you are like me, and a bit too lazy to dry them for tea, make great use of an edible flower. Plus, they would be great being served aside a cup of tea - chamomile or other.

Now, I generally don’t share candid behind the scene photos on my blog posts, but couldn’t resist sharing what I’m calling the cat catastrophe.

First photo there is a shot of me trying to set up the scene to photo these scones. Initially, I only had one cat helping (not unusual). But then, our ancient calico, Carmen, decided she needed to supervise. Supervision meant sitting observing from the cat tree. And then it involved sniffing the chamomile. Which then led to attacking the chamomile, getting a claw hung up in the napkin, and knocking over the tea cup and drenching everything. Really - not helpful. I mopped it all up and started over. Fortunately, the chamomile tea scones were all unharmed. The cat was totally unashamed. She sashayed over to the couch and finished supervising.

Yum

Chamomile Tea Scones

Ingredients

2 1/3 cups flour
¼ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup butter
½ cup milk
1 egg
2 tablespoons sour cream
1 teaspoon vanilla
1/3 cup finely chopped chamomile flowers

Instructions

Preheat the oven to 400 degrees.
In a medium bowl, combine the flour, sugar, baking powder and salt. Cut the butter into slices. Add the butter into the dry mixture and either use a pastry cutter or your hands to incorporate the butter until it forms pea size chunks. Add the milk, egg, sour cream and vanilla and gently incorporate until all the flour/butter mixture is wet and sticks together in a shaggy dough. Add the chopped chamomile flowers and gently incorporate.
Turn the dough out onto a parchment lined baking sheet and form into a circle. Cut the dough into twelve pieces that radiate out from the middle of the circle. Gently separate each piece – you want just a bit of space between each scone so that they can rise.
Bake for 20-25 minutes or until the tops of the scones are golden brown.
Makes 12. Enjoy!

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This recipe is linked up to Novel Food #30. Hop on over to check out all the great literature inspired recipes.

This post is also linked up to Treat Petite for July 2017.

July 5, 2017 10 comments

Breakfast Farmer's Market Freezer Meals Lunch Recipes Main Dishes Quick and Easy

Pea Shoot Potato Ricotta Tortilla

written by Ali

This was our second week of our CSA (Community Supported Agriculture) share, which led me to make this pea shoot potato ricotta tortilla. This is a tortilla in the Spanish tapas sense – a fluffy treat with veggies and eggs, cooked until just set.

Before I get to more the pea shoot potato ricotta tortilla, a quick rundown of what was in our CSA share this week. This basket contained many of my favorite veggies, including the cutest head of lettuce, a fat kohlrabi, lacinato kale, pea shoots, asparagus, artichokes, and mint. I’m happy to say that I’ve made it through every veggie. The kohlrabi made its way into quick and spicy kohlrabi pickles, the lacinato kale into an egg and sausage dish for dinner one night, the lettuce into a salad, and the asparagus into an asparagus, potato and egg bowl for breakfast. I roasted the artichokes and snacked on them on Sunday afternoon. The mint is infusing in white rum, which will be perfect for mojitos in a few weeks. I’m definitely getting better about figuring out how to use the CSA veggies in a timely fashion.

We received a generous small bag of pea shoots. I took one look at them and thought – Spanish tortilla. This was so easy to make with ingredients I pretty much already had on hand: potatoes, eggs, ricotta cheese. The pea shoots add a quick sprig of green to the dish. You could certainly add in other veggies to this – if I’d had asparagus on hand, I might have tossed some in. As is, this is a quick and easy dish to make, freezes up beautifully for lunches for the week, but would also be a perfect brunch or would be gorgeous as part of a tapas spread for a party.

If you can’t readily find pea shoots at the farmer’s market, you can substitute out any other microgreen. I’d even considered thinning out my radishes and tossing in the tiny leaves from the radishes I pulled up.

All and all, I can’t wait to see what’s in my CSA basket this week! Be sure to check back here next Monday to see what we got, as well as a rundown of what happened to it all.

To make the pea shoot potato ricotta tortilla, start out by roasting some baby potatoes.

Once the baby potatoes are roasted, place them at the bottom of a cast iron skillet and pour the egg, ricotta, and herb mixture over the top.

Sprinkle the pea shoots or micro greens over the top before cooking.

Yum

Pea Shoot Potato Ricotta Tortilla

Ingredients

14 or 15 baby potatoes, cut in half
2 tablespoons olive oil
8 eggs
1/3 cup ricotta cheese
2 tablespoons of freshly chopped herbs (thyme, oregano, etc.)
1 bunch pea shoots or similar microgreens
salt
pepper

Instructions

Preheat oven to 450 degrees.
Place the baby potato halves on a parchment lined cookie sheet and drizzle with 1 tablespoon olive oil. Sprinkle with a pinch salt and a pinch ground pepper. Roast for 15 minutes or until potatoes are soft.
Combine the eggs, ricotta cheese, herbs, and a pinch of salt. Beat until smooth.
Use the other tablespoon of olive oil to coat a cast iron or non-stick, oven safe, skillet. Preheat over medium heat. Add the roasted potatoes in a single layer. Add the egg mixture and sprinkle the pea shoots on top. Gently tilt the pan to distribute the egg. Let the eggs set, cooking on the stove for about eight minutes. When the edges are mostly set, put the skillet in the oven and bake for about 5 minutes or until eggs are completely set.
Serves 4. Enjoy!

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June 12, 2017 1 comment

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