He made this last weekend on the Big
Green Egg using Alton Brown's Good Eats Roast Turkey recipe.
Not exact matches
Many people
use fresh red just like fresh
green, for chiles rellenos, red chile stew, and chop it to eat on sandwiches, steaks, hamburgers, and
eggs, just to name a few.
This type of nut and seed bread is so popular at the moment and seems to be popping up on blogs everywhere so I'm sure you'll have come across similar versions on places like
Green Kitchen Stories, Oh She Glows or My New Roots (three of the best blogs ever) as well as lots of paleo versions
using eggs not psyllium.
This morning I'm
using the leftovers for baked
eggs in a
green cloud.
Layer 3/4's of your roasted vegetables and all of the sun - dried tomatoes and
green olives;
using a small spoon, push the vegetables down into the ricotta -
egg - basil mixture so that they aren't just in one layer in the middle when you cut slice the tart.
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower -
Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if
using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4
eggs or 1/2 block of firm tofu chopped Left over grains (optional)
To hard boil the
eggs, I
use Chef John's method — your
eggs will come out perfect: no
green around the edges, a solid but not rubbery white, and a creamy and cooked center.
«Whether you're
using the RSS Aromatic Herbs & Tender
Greens as a base for an entree grilled chicken salad with goat cheese, radishes and cherry tomatoes or simply topping
eggs benedict with fresh RSS Organic Lemony Arugula, these ready - to - serve product offerings easily enhance taste and add flavor,» said Paul Young, Reinhart Foodservice Corporate Executive Chef.
I saute beet
greens and
use them to top pita pizzas (delicious when paired with a couple anchovy fillets and an
egg).
Easter salad - tender lettuce, cucumbers, radishes,
green garlic, Kalamata olives, and boiled
eggs - a celebration of spring at every bite, and a great recipe to
use leftover Easter
eggs.
For Decoration: 1 14 - ounce bag sweetened flaked coconut 6 - 8 drops liquid
green food coloring
egg - shaped Easter candies (I
used Reeses Pieces Eggs)
Crust 1 1/2 cups cooked rice (brown or white) 1/4 cup of cheese of choice (I
used a creamy havarti) 1
egg, beaten 1/2
green onion, sliced 1/2 tsp seasoning (I
used Two Snooty Chef's Hungarian Ragout)
Peas and Ham Pasta Salad (5SP) on a bed of Salad
Greens (0SP) with Sliced Cucumbers (0SP) and Grape Tomatoes (0SP)(A great way to
use up some of that leftover Easter ham and hardboiled
eggs)
canola oil, divided 3
eggs, beaten 2 stalks
green onion, thinly sliced 4 cups leftover cooked brown rice, grains separated well (I recommend
using day - old par - boiled brown rice, the grains are much less sticky) 3/4 cup frozen peas and carrots, defrosted (I
used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot) 1 Tbsp.
Instant Pot Apple Pie Steel Cut Oats Instant Pot Olive Garden Zuppa Toscana Soup Instant Pot Spinach and Sausage
Egg Bites Instant Pot Chicken, Seafood, and Sausage Gumbo Instant Pot Baked Creamed Cheesy Corn with Ham Instant Pot
Green Bean Casserole Instant Pot Chicken Noodle Soup with Spinach Instant Pot Caramel Apple Cider Instant Pot Meatball Sliders Instant Pot Pumpkin Spice Sweet Potato Soup Instant Pot Homemade Cranberry Sauce Instant Pot Starbucks Gingerbread Latte Instant Pot Skinny Pumpkin Spice Latte Instant Pot Low - Carb Pumpkin Spice Bread Instant Pot Lasagna Instant Pot Shrimp Risotto with Vegetables and Parmesan Instant Pot BBQ Pulled Chicken Sandwiches How to Make Hard Boiled Eggs
Using the Instant Pot Instant Pot Chicken and Spanish Rice (Arroz Con Pollo) Instant Pot Cheesecake Instant Pot Chicken Alfredo Spaghetti Squash Instant Pot Mongolian Beef Instant Pot Steak Tacos Instant Pot Chicken Taco Bowl with Quinoa Instant Pot Buffalo Chicken Pasta
1 large
egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (
use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad
greens — about 2 ounces)
Green Spinach Pasta:
Use about 1/4 pound of fresh spinach per
egg / portion.
On the Big
Green Egg I always
use a platesetter and cook a big whole brisket fat side down.
6 hard boiled organic
eggs, diced (boiled for 5 minutes) 2 TB organic mayo (I
use Spectrum organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper, diced 1 - 2 sliced
green onions 1 tsp Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp celery seed 1/2 tsp celery salt pepper to taste
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I
used pattypan from my garden, but feel free to
use yellow squash or
green zucchini) * 2 cups chopped tomatoes (I
used San Marzanos but any tomatoes will do) * 1 cup chopped
greens (I
used chard; you can
use any dark leafy
greens that you like) * 1 cup chopped herbs (I
used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6
eggs or 12
egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
I like my deviled
eggs to have a little more zing — I usually
use Dijon mustard or some other spicy mustard — so next time I might add a wee bit of horseradish as I fear adding a brown mustard would ruin the pretty
green color.
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices,
use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash,
greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached
eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an
egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
3 pounds beef shank and / or chuck roast (I
used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5
green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled
eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup
green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of
green beans 1 1/2 cup of white yogurt (I
used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled
eggs Method: Steam or boil the potatoes, carrots,
green beans and
green peas until soft.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light
green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I
used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6
eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
Egg Loaf Frittata Ingredients: 6 - 7
eggs 1 - 2 Tbsp full fat Greek yogurt Cooked ground beef or any minced meat of your choice 2 stalks of
green onion, chopped Salt and pepper to taste Chopped onions Any of your favorite seasonings (I
used Trader Joe's 21 Seasoning Salute)
3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh
green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large
egg white (I misread this and
used a whole
egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
1 cup shredded reduced fat Mexican cheese blend, divided (I
used Weight Watchers brand) 1/3 cup skim milk 1 large
egg, lightly beaten 1 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper 1 (14.75 oz) can of cream - style corn 1 (8.5 oz) box of corn muffin mix 1 (4 oz) can diced
green chiles, drained 1 (10 oz) can enchilada sauce 2 cups cooked shredded chicken breast
We like it with a little less honey and a ripe banana blended in, or sometimes with
egg yolks and topped with salty nuts... Once I
used raw spinach to turn it
green and added peppermint oil and a few chocolate drops!
If you are following our $ 68 Dinner Story, buy 1 bunch asparagus and
use 3/4 bunch for the Fettuccine with Asparagus, Beet
Green Pesto, and Poached
Egg and the remaining 1/4 bunch here.
12 ounces fresh salmon fillets (4 ounce fillets), skin on 2 yukon gold potatoes, boiled and cooled 2 hardboiled
eggs 1 pound fresh
green beans (I
used a mix of yellow wax beans and
green beans) 12 kalamata olives 2 tomatoes, diced 8 cups arugula or your favorite leafy
green juice of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic
That's the strategy I
used for these spicy open - face
egg sandwich gems, transforming a bunch of rainbow chard from the market into an Indian
greens sauté, which I then piled onto toasted bread beneath my favorite slow - scrambled, cheesy
eggs.
Jeanette's Healthy Living: How to
Use Bell Peppers Six Ways Feed Me Phoebe: Spanish - Style Shrimp and Squid Skewers with Red Pepper Sofrito Dishing: Bell Peppers Chutney / Capsicum Chutney The Lemon Bowl: Red Pepper Salsa Weelicious: Bell Pepper
Egg Flowers Dishin & Dishes: Chicken, Poblano, Spinach and Mushroom Quesadillas Domesticate Me: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles Blue Apron Blog: Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab Napa Farmhouse 1885: Italian Pork Chops with Peppers and Chiles on Buttered
Egg Noodles Red or
Green:
Green Chile Pork Stew Devour: Stuffed Peppers 5 Ways The Heritage Cook: Poblano Pepper, Corn and Potato Chowder Daily * Dishin: Marinated Peppers and Shrimp New Orleans Style FN Dish: Sensational Stuffed Peppers
I tried this ice cream
using egg yolk instead of condensed milk, but the problem is that the colour of the avocado ice cream is not
green.
Using electric mixer, beat
egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon
green but color will change when remaining ingredients are added).
I got a lot of the
greens and veggies at the farmers» market and
used eggs from our chickens.
Just take some fresh salad
greens (I
used crispy, cold romaine), slice a tomato, crisp up some bacon, slice an avocado and poach some
eggs.
I
used the unsweetened almond milk as did Tracy in her note in August 2012 she also had the
green colour Bread was very moist & so lovely toasted despite the small slices any ideas as to why it was so small Could I double the recipe & put it in a larger loaf tin or perhaps double the amount & put it in the same size tin mius a couple of
eggs Any ideas would be appreciated
Set up the Big
green Egg for indirect heat
using a Plate Setter.
4
eggs 2/3 cup spinach (I
used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red pepper, finely diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4 cup carrots,
green peppers, mushrooms, asparagus,
green beans, onions, corn, (or any vegetable that needs to be
used or your have on hand), optional 1/4 cup shredded cheese, optional
Recipe is as follow: (Serves 1 as a low FODMAP recipe) Ingredients 100g chicken (breast or thigh), diced1
egg, scrambled, diced10
green beans, diced1 / 4 capsicum, cleaned, diced1 tbs peanuts, lightly crashed5g coriander, sliced3g ginger, julienne1 tsp soy sauce (
use gluten free soy sauce for a gluten free option) 1 tsp sugar1 tsp sesame oilsalt to tastecooking oil (I
use olive oil) Method Over high heat, bring the frying pan to medium - hot temperature; remove the frying pan from heat, toss in peanuts, and shake briefly until aromatic; transfer the peanuts to a plate to cool.
I've
used them as part of breakfast sandwiches in an English muffin with
egg and cheese, on top of spaghetti squash with sauce, or salad
greens with some hummus and salsa in place of dressing.
I love the idea of
green eggs, just never wanted to
use any sort of dye.
Gray Areas:
egg yolks, legumes with edible pods (such as
green beans and snow peas), walnut oil, macadamia nut oil, grass - fed ghee, and gluten - free alcohol when
used in cooking are gray areas.
can of organic plum tomatoes) * 1 big handful of organic swiss chard (or
use another
green like kale), rinsed well and chopped * 4
eggs, preferably organic and free range (I
use eggs from my backyard chickens) * Sea salt and freshly ground pepper to taste
Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're
using garlic, saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright
green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large
egg yolk / Crack
egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taste.
Just in time — out of English muffins and just loaded up the freezer with home cured and smoked Buckboard Bacon (
used Hi Mountain's cure and our Big
Green Egg).
All Kinds of
Eggs Another genius Persian invention for
using extra cilantro is this stunning
green kuku sabzi, a traditional New Year's dish that's akin to a frittata, with more herbs than
eggs.
I
used this to dollop over chilled
green beans as intended, but it was also terrific over steak, grilled shrimp, toast,
eggs.
Toss the marinated turkey bites with quinoa, leafy
greens or spiralized veggies, then
use on top of pizza or mix with scrambled
eggs.