Saturday, October 29, 2011

Fried Eggs with Greens and Mushrooms

OK, not the easiest recipe to get a good photo of since the cast iron skillet and the greens are both dark, but it was actually quite beautiful.  Maybe I was swayed by the fact that I was using my mom's skillet; for some reason, I find using it very comforting - always makes me think of those yummy potato cakes out of leftover mashed potatoes that I simply cannot figure out how to make like she did.  (This recipe actually calls for a cast iron skillet!)  Anyway, this is a nice main dish recipe if you're trying to incorporate more cooked greens in your diet and you like one-dish meals.

Source:  Martha Stewart Living magazine

Sage-Chile Butter:
4 T. unsalted butter
1 T. small sage leaves
1/4 t. crushed red-pepper flakes

Eggs and Greens:
2 T. olive oil
10 oz. mushrooms, sliced
coarse sea salt
2 garlic cloves, thinly sliced
6 c. cooking greens (I used Swiss chard), cut into 3/4"-wide ribbons
2 T. water
2 T. unsalted butter
4 large eggs
finely grated Parmesan cheese for garnish

Sage-Chile Butter:
Melt butter in a saucepan over medium heat.  Add sage and red-pepper flakes.  Simmer until sage is crisp, about 3 min.

Eggs and Greens:
Heat a large, heavy skillet (preferably cast iron) over high heat.  Swirl in oil.  Cook mushrooms with 1/2 t. salt until golden and tender, 4-5 min.  Stir in garlic, then greens and water.  Cook, stirring, until greens wilt.  Add butter, stir until melted.
Push greens to make 4 wells.  Crack 1 egg into each.  Season with salt.  Cook for 4 min.  Let stand until whites are set, but yolks are still runny, about 4 min.  Drizzle with sage-chile butter.  Garnish with cheese.

Saturday, October 22, 2011

Julia's Apple Crisp

Yummy with fresh whipped cream!!

Source:  Julia H.

4 c. sliced, pared apples (Jonathan, Melrose or Winesap)
2/3 c. packed brown sugar
1/2 c. flour
1/2 c. uncooked quick oats
3/4 t. nutmeg
1/3 c. butter, softened

Preheat oven to 375 degrees.  Grease 8x8x2" pan.  Places apples in pan.  Mix remaining ingredients thoroughly.  Sprinkle over apples.  Bake 30 min. or until apples are tender and topping is golden brown.  Serve warm and, if desired, with light cream or ice cream.

Serves 6

Sunday, October 9, 2011

Green Tomato Crisp

What does one do with all the green tomatoes that are left at the end of the season??  I know some people wrap them in newspaper and allow them to slowly ripen, but I've never been thrilled with the flavor of tomatoes once the weather starts turning cooler, much less picking them green and allowing them to ripen.  My mom always made Green Tomato Relish, but I don't eat hot dogs or hamburgers very often anymore and wasn't sure I would use enough to make it worth the effort.  So, I thought I'd try this Green Tomato Crisp recipe.  I have to admit, I do prefer the flavor of traditional Apple Crisp over this recipe, but it did feel good to be able to use up some of those  green tomatoes.

4 c. peeled, sliced green tomatoes
1-1/2 T. vinegar
1/4 c. water
1 c. sugar
2 t. cinnamon
1/4 t. salt

Combine and place mixture into a greased 8x8" baking dish.  Mix together and spoon on top:

1/2 c. sugar
1/2 c. rolled oats
1/2 c. soft butter

Bake at 375 degrees for 35-40 min. or until golden brown and tomatoes are tender.

Thursday, October 6, 2011

Cajun Pork with Spicy Beans

I waited all summer for the red peppers to ripen so I could make this recipe - it was worth the wait!  Feel free to substitute chicken for the pork. 
Source:  adapted from
2 t. Cajun spice mix (see recipe below)
4 boneless pork chops (about 1-1/4 lbs.)
1 T. olive oil
1 red onion, chopped
1 can (19 oz.) black beans, drained (do not rinse)
1 can (8 oz.) corn, drained
2 T. barbeque sauce
Sprinkle 1 t. spice mix on both sides of chops.  Heat oil in nonstick skillet over medium heat.  Add chops; cook 3 minutes.  Turn over.  Add onion and pepper around meat; cover and cook 7 minutes or until pork is almost cooked in center.
Stir in remaining 1 t. spice mixture; cook 1 minute.  Add black beans, corn and barbecue sauce; simmer 2-3 min. or until heated through.  Serve with brown rice or mashed potatoes.
Cajun Spice Mix
source:  adapted from
2 t. sea salt
2 t. garlic powder
2-1/2 t. paprika
1 t. ground black pepper
1 t. onion powder
1 t. cayenne pepper
1-1/4 t. dried oregano
1-1/4 t. dried thyme
1/2 t. red pepper flakes (optional)
Mix together; store in airtight container.