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Food Friday – Spanish Eggs

I prefer to mix my veggies in with my eggs while cooking the eggs, but to accommodate picky eaters I just added the veggies on top of my eggs after cooking everything.

These are fast and easy meal option.

IMG_1077Spanish Eggs

1 Bell Pepper – I used red
1 Small red onion
1 cup of corn kernels (it’s about 2 or 3 cobs worth of corn or 1 can, drained)
1 handfull cherry tomatoes (I only used 4 because I’m the only one who will eat the tomatoes)
2 Tbsp butter
Salt and pepper to taste

Dice your pepper and onion. Heat a skillet on the stove and melt your butter. Add all the vegetables to the pan and cook, stirring often, until softened and onions are translucent. About 15 minutes. Add salt and pepper to taste.

While your veggies are cooking scramble your eggs.

Top scrambled eggs with veggies and add cheese or salsa on top if wanted.

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CSA – Week 12

So many delicious vegetables this week!

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Basil, it’s a different kind than I’ve gotten in the past. It’s a much stronger basil, I haven’t figured out what I want to make with it yet.

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Corn, only 4 ears this week, it’s so delicious!

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Cherry tomatoes. These are so good!

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Potatoes, these are always easy to eat up. My kids love baked potatoes.

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Tomatoes, lots of tomatoes this week!

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Red torpedo onions, these are super strong and so tasty once cooked.

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More Japanese Eggplant. Not really a winner around here, but I am finding things to make with them.

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And, peppers, or “apples” according to my 2yr old. Who also likes to eat them like apples. I guess it’s a good way for him to get his veggies!

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CSA – Week 11

Wow! 11 weeks of veggies already! Now that we’re well into summer, the last couple of boxes have been really great. Here’s this week’s box.

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More onions. These red torpedo onions are strong but so very tasty cooked! I just cry a LOT when I’m cutting them up.

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Corn. Last week’s corn was so delicious. I’m so excited to have more!

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Baby potatoes. My girls were super excited. We made baked potatoes. I’m hoping for more in the next box.

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Eggplant. I’ve never seen eggplant like this, but it’s actually easier to use because it’s in smaller portions, I can kind of sneak it into dishes and hope no one notices – let’s just say that they haven’t been impressed with my eggplant cooking skills. “It’s squishy” has been the most common comment.

I made some spaghetti sauce and tossed some eggplant in. My 6yr old caught me and asked what I was putting in the sauce. “Eggplant” I told her, “I’m going to puree it all when it’s cooked, so you won’t even know it’s in there.” 6yr old looks at my like I’m crazy, “but I know it’s in there!” She totally missed the point. She did eat the sauce for dinner and loved it. It’s amazing what you can hide in a puree.

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Red and yellow peppers. I love peppers.

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Tomatoes – these look a little rough, probably from the week of non-stop rain we had. They’re still tasty though and made great spaghetti sauce.

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Cantaloupe, a favorite fruit at my house. This one didn’t have a ton of flavor but it was nice and juicy, so still pretty tasty.

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Au Gratin Cabbage Recipe

I tried out a new cabbage recipe last night. I like cabbage, my husband doesn’t like cabbage, and the kids find cabbage too hard to chew up if it’s not cooked really well. So I decided to try a Cabbage Au Gratin and see how that worked out.
The girls and I loved this recipe. The baby ate two helpings! I got it off of All Recipes and made a few adjustments based on people’s comments on the site. My recipe is below and you can compare it to the original if you’d like.

Ingredients

  • 2 cups shredded cabbage
  • 1/2 cup grated carrot
  • 1/4 cup chopped green onions
  • 2 cloves garlic minced
  • 1 egg
  • 1/2 cup heavy cream
  • 1 cup shredded cheese
  • salt and pepper to taste
  • 1/2 cup lightly seasoned breadcrumbs

Directions

  1. In a large skillet with about 1 tsp oil, saute the cabbage, carrot, onions, and garlic for 7 minutes or crisp-tender. Salt and pepper to taste. Transfer to a greased shallow 1-qt. baking dish. Sprinkle cheese over top.
  2. In a bowl, whisk together the egg and milk. Be careful not to whisk too much or the cream will thicken. Pour over the vegetables and cheese. Sprinkle with bread crumbs. Bake, uncovered, at 350 degrees F for 30 minutes or until a knife inserted near the center comes out clean.
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Bacon Potato Soup

I’ve been trying for years to find a potato soup recipe that my husband will love. He really likes O’Charley’s potato soup and I’ve been hunting for something similar. It’s been a good year of recipes for me, a sugar cookie recipe, and now a potato soup recipe!

I finally found what I was looking for! I made this soup then left for choir practice planning to eat when I returned. My husband, friend, our two little kids left me about half a bowl to eat!

Bacon Potato Soup
8 pieces bacon
7 medium potatoes
8 cups water
1 1/2 T onion powder (you could probably do an onion and saute it with the garlic, my husband just doesn’t like the onion chunks)
1 clove garlic, diced
2 C velveeta cheese

Using a large pot, fry the bacon. Set it aside to cool. Drain off bacon grease, leaving the drippings in the pan.

Saute the garlic (and onion if you’re not using onion powder) in the bacon drippings. Add 4 cups water, potatoes, onion powder, and crumbled bacon.

Bring to a boil and boil until the potatoes are very tender.

Stir in velveeta until fully melted and mixed in.

Enjoy!