I made this dish for breakfast this morning to use onions, squash, and kale from this week’s CSA box. I like to incorporate vegetables into my breakfast dishes. I feel like I get a nutritious jump on the day when I do.
I like savory foods, especially eggs, for breakfast. Eggs are one of my favorite protein sources. I like my eggs runny, but my husband likes his egg yolks to be cooked through. I will break the egg yolk in his skillet eggs and stir it a little while it is cooking so that it will cook through.
You can use any summer squash you like for this recipe. I used a zucchini and a yellow squash. You can substitute spinach for kale, if you like.
Skillet Eggs with Summer Squash and Kale
1 tablespoon oil
1 small onion, quartered and thinly sliced
1 jalapeno, seeded and minced (optional)
2 large summer squash (yellow, crookneck, zucchini, ball, pattypan, etc…), cut into bite-size pieces
1 cup of chopped kale
2 – 4 eggs (1 to 2 eggs per serving)
salt and pepper, to taste
hot sauce or salsa, to serve (optional)
Heat the oil in a skillet (non-stick if you have it) over medium-high heat. Add the onion and cook until it starts to become tender, about 4 minutes. Add the minced jalapeno and squash. Cook until the squash starts to become tender, about 4 minutes. Stir in the kale and season the mixture with salt and pepper. Make 2 to 4 wells in the squash mixture and break an egg into each well. Sprinkle a little salt and pepper over each egg. Reduce the temperature to medium and cook until the egg whites are completely set and the yolks have began to thicken (or are cooked to your liking).
This is an incredibly easy way to prepare tender, fall-off-the-bone ribs. This recipe works well with many different types of ribs. I have prepared baby back, spare, country-style, and rib tips in the crockpot with great success.
I’m from Texas, and I like my ribs wet, sopping with tomato based BBQ sauce. If you like dry ribs, you don’t have to add the BBQ sauce.
Ribs in the Crockpot
package/slab of ribs (baby back, spareribs, or country-style)
favorite dry rub (see a recipe for one I’ve used below)
favorite BBQ sauce
Cut the ribs into 3 – 4 rib sections (if need be).
Rub the seasoning all over the ribs and place them in the crockpot. Spraying the crockpot with cooking spray before adding the ribs makes clean-up easier.
Cook the ribs on high for 3 to 4 hours or on low for 6 to 8 hours or until the meat is falling off the bone. Add BBQ sauce to coat the ribs about an hour before done cooking, if you wish. Once done, let the ribs rest 10 minutes before serving.
2 tablespoons kosher salt
1 tablespoon brown sugar
2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon rubbed sage
1/4 – 1/2 teaspoon ground cayenne
1/4 teaspoon ground nutmeg
Combine all the ingredients. Store in an air-tight container.
Many years ago, I got some free samples of Easy to Bake, Easy to Make recipe cards in the mail and this recipe was included. I have been making these rolls ever since.
These rolls are super easy to make, especially since you don’t have to knead the dough. You can keep the dough in the fridge for up to 4 days, so it is easy enough to bake just enough for the night’s dinner and use the remaining dough to bake fresh rolls for the next few nights.
Easy Dinner Rolls
1 cup warm water (105°F to 115°F)
2 packages active dry yeast (do not use quick rising yeast)
1/2 cup (1 stick) butter, melted
1/2 cup sugar
1 teaspoon salt
4 to 4 1/2 cups unbleached all purpose flour
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
Stir in melted butter, sugar, eggs, and salt. Mix in flour one cup at a time, until dough is too stiff to mix (some flour may not be used). Cover the bowl and refrigerate for at least 2 hours and up to 4 days.
Grease a 13 X 9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
Preheat oven to 375°F. Bake until rolls are golden brown, about 15 to 20 minutes.
People in South Carolina love their rice. A variety of rice dishes are popular in the state, especially in Charleston and the Lowcountry. At one point in history, the Lowcountry was the center of rice production in the U.S. After slavery was abolished, rice production shifted to the Gulf Coast states, notably Louisiana and Texas. Rice is still an integral part of South Carolina’s agriculture. In recent years, there has been a resurgence in the growing of an heirloom long grain rice variety called Carolina Gold. If you have a chance to purchase some Carolina Gold, do so. It’s wonderful.
Pilau (or purloo) is a common rice dish found on tables in the Lowcountry. Just as there are many different ways of preparing the dish, there are also many different names. “Perloo” or “purloo” and “pilaf” being very common. No matter what it is called, the dish consists of rice cooked in a broth, often with meat and/or vegetables for flavoring.
This particular pilau can be made vegetarian by omitting the bacon and using vegetable broth. If not using bacon, heat 2 tablespoons oil to cook the onion and bell pepper.
When choosing okra, pick the smaller pods. The larger ones can be quite tough and fibrous. You can use frozen okra for this dish.
4 slices bacon, diced
1 small onion, chopped
1 small green bell pepper, chopped
1 pound okra, stem end removed and chopped or thinly sliced (you can use frozen okra)
3 tomatoes, chopped (or use a 14.5 ounce can of diced tomatoes, drained)
1 cup uncooked long grain rice (try Carolina Gold if you can find it)
2 cups chicken broth (or vegetable broth)
salt and pepper, to taste
In a large skillet (that has a lid), cook the bacon over medium-high heat until just crisp. Add the onion and bell pepper and cook until tender. Add the chopped okra, tomatoes, rice, and chicken broth. Season with salt and pepper. Bring to a boil, stir well, then cover. Do not use a spoon to stir the pilau beyond this point. Reduce the heat to low and simmer until the rice is tender and the liquid has cooked away, about 15 minutes. Fluff the pilau with a fork and serve.
We made our first trip of the year to the local strawberry farm recently and picked some beautiful berries. I froze the majority of the berries we picked to use in smoothies throughout the year, but saved enough to make a jar of Strawberry Infused Vodka.
Making fruit infused vodka is easy. Too easy. Pineapple is my favorite, but strawberry is a close second. I especially love the resulting color of using strawberries. So pretty.
Strawberry Infused Vodka
fresh strawberries, washed, hulled, and sliced
vodka (my favorite is Tito’s)
I don’t have exact measurements for this recipe. Just place the sliced strawberries in a quart sized Mason jar. Don’t pack them tight. Pour the vodka over the berries almost to the top. Place the lid on the jar and place in a cool place for 3 days. Gently shake the jar each day.
After 3 days, strain the vodka in a coffee filter-lined mesh strainer. I strain the vodka into a glass measuring cup and then put the strained vodka into a clean Mason jar. Store the Strawberry Infused Vodka in the fridge.
Strawberry Infused Vodka is delicious mixed with a little limeade. It’s also good with a splash of sparkling water or mineral water. If you like a sweeter drink, you can add a touch of simple syrup.
We are three weeks into the new CSA season and I’m so happy to be getting the box of fresh produce each week again. I’ve been so busy I haven’t had time to blog about what I’ve been cooking with the wonderful vegetables (and strawberries) from Pinckney’s Produce.
For lunch today, I made this easy Portuguese-inspired soup using collards from my CSA box. The simple combination of ingredients made for a very flavorful soup.
Collards and Chickpeas Soup with Sausage
2 tablespoon olive oil
1 large onion, chopped
5 cloves garlic, minced
2 large potatoes (Russet are good), peeled and diced
1 15.5 ounce can chickpeas, drained
8 cups chicken broth
1 bunch collards, center stem removed and then thinly sliced
8 ounces fully cooked sausage link, sliced (I used Eckrich Smoked Sausage)
1/4 teaspoon red chile flakes
salt and black pepper, to taste
Heat the olive oil in a soup pot over medium heat. Add the chopped onion and cook until tender. Add the minced garlic and cook a minute more. Add the remaining ingredients, increase the heat, and bring the soup to a boil. Reduce the heat slightly and simmer until the potatoes are tender, 15 to 20 minutes.
This is another one of my favorite soups. It is loaded with vegetables. The way I make it is more like a stew than a soup, more veggies than broth. Adjust the amount of broth to your liking. This soup is also nice with a little pasta (like ditalini, pastina, or acini di pepe) added around the same time as the zucchini. If you add pasta, you don’t necessarily need the bread, but the soup-soaked bread is pretty fantastic.
This recipes makes a lot of soup, so you will have plenty of leftovers. It’s great to have on hand for a quick lunch or as a nutritious and filling start of a meal. It keeps for a week in the fridge and freezes well.
Ribollita (Italian Vegetable Soup with Bread)
1/4 cup olive oil
1 medium onion, chopped
2 large carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
8 – 10 cups vegetable broth
1 14.5 can of diced tomatoes & their juices
2 large potatoes, peeled and diced (I use Russet)
1 15.5 ounce can cannellini beans, drained and rinsed
1/4 head green cabbage (or savoy), cored and thinly sliced
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 zucchini, diced
kosher salt and black pepper, to taste
Italian bread, sliced
Heat the olive oil in a soup pot over medium heat. Add the onions, carrots, and celery and cook until soft. Add the garlic and cook a minute more.
Add the broth, tomatoes, potatoes, beans, cabbage, thyme, and basil to the soup pot. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat slightly and simmer 15 minutes. Add the zucchini and cook until the zucchini is tender, 5 to 10 minutes. Season to taste with kosher salt and black pepper.
To serve, place a slice of Italian bread in a bowl and ladle soup over bread.