Not exact matches
Days are spent tending to the over 125 fruit trees in the orchard, milking the goats for homemade ice cream
and cheeses, gathering
eggs from the chickens, ducks,
and geese,
and like Jefferson, creating special nurseries for monitoring
and recording the best vegetable
and flower results
and finding creative ways to
use the river
and land.
They are a radical reduction of the
use of sugar, the elimination of coffee
and other stimulants, the forswearing or minimal
use of alcoholic beverages, the substitution of organically grown vegetables for chemically fertilized ones
and the derivation of proteins from beans, whole grains,
and, in moderation,
eggs and cheese.
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems
and chopped (if you can't get kale
use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we
use oat milk or almond milk) 2
eggs 150 g / 1 block feta
cheese, crumbled
Apart from peas
and herbs, we
use cooked millet,
eggs and ricotta
cheese in the batter.
In a large bowl, combine the cream
cheese, yogurt, 1/3 cup of sugar, cocoa powder
and egg and mix together
using an electric mixer until smooth
and well combined.
Although I did adapt it to what I had on hand,
and I reduced some of the ingredients to make it healthier — I left out the oil
and butter completely,
and reduced the Swiss
cheese to just 2 ounces,
used egg beaters instead of
eggs and only
used 2 slices of bacon.
«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
use the food processor to puree the cottage
cheese and goat
cheese together
and then add the spinach
and egg.
Basil
and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I
used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4
eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan
cheese, plus more for sprinkling Position a rack in the lower third of an oven
and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
1) Peel
and slice the onions thinly 2) De-seed red bell pepper
and cut into small cubes 3) Saute red bell pepper cubes
and sliced onions until onions turn slightly soft
and transparent 4) Mix sauteed red bell pepper, onions,
and corn together with
eggs, milk cream
and cream
cheese 5) Season with salt, pepper
and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell
and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11)
Use a fork to poke holes in the top tart shell,
and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
In a medium bowl
using a hand mixer on medium speed, beat together the mascarpone
cheese, Parmesan, salt, lemon zest,
egg and egg yolk until light
and fluffy, about one minute.
I tried
using it as a facial moisturizer, i must say it smells amazing
and works great for a healthy alternative to lotion, while i do nt recommend it for weekly facial usage... I 100 % recommend this for all your cooking,
EGGS, Poppy corn, Grills
Cheese sammich!
I
use the whip not the paddle to mix first the
eggs getting in lots of air
and and fold in 2 cups of thick yogurt
cheese.
Ingredients: 2 tsp olive oil 1 cup fresh spinach 1 clove garlic, chopped 1/3 onion, chopped 6 orange cherry tomatoes, diced 2 tbsp corn 1/4 avocado, chopped 5
egg whites 1/4 cup shredded
cheese (I
used a Mexican blend) 2 tbsp grated parmasean
cheese salt
and pepper, to taste
In the traditional version they
use a buttery pastry for the rolls
and then they fill them with a butter, cream
cheese,
egg, heavy cream
and shredded
cheese mixture, so that at the end they can roll them in more shredded
cheese again.
- Preheat oven to 350 degrees
and line 1 pan of regular muffin tins
and 1 pan of mini muffin tins with cupcake liners (I only
used 8 regular sized
and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract,
and vanilla extract to an electric mixer
and mix on medium for 30 seconds - Add
eggs one at a time
and beat until well mixed - Turn mixer to high
and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream
cheese frosting
It was the frosting that was the real disaster though: a hybrid of Swiss meringue frosting (which
uses egg whites)
and French meringue frosting (which
uses egg yolks), it was the soupiest mess I've ever dealt with — even worse than the Swiss meringue cream
cheese frosting misadventure of several years ago.
Hers
used chicken stock
and had chopped hard - boiled
eggs and cheddar
cheese instead of swiss.
The recipe you shared will be much better for the figure than the one I usually
use: it is called Prisnac
and calls for cottage
cheese, Velveta, butter
and eggs.
Vegan option:
use chia «
eggs» instead of hen's
eggs;
use 1 x 200g pack of organic tofu, 2 tbsp nutritional yeast, 2 tsp lemon juice
and 1 tsp fine lemon zest in place of the
cheese OR
use cashew «ricotta».
To prepare this dish, I also
used fresh
eggs and low - fat cottage
cheese.
I love the blue flyer back pack for my sons — My fav breakfast for my lil ones is
using the muffin tins
and putting
egg,
cheese etc to May fun lil omlettes
I
used 1/3 cup of cottage
cheese instead of grated kashkaval
cheese and left out the
egg as cottage
cheese is pretty moist on its own.
I actually posted this
egg recipe in January 2104 after developing for Litehouse Foods
using their award - wining Simply Artisan Reserve Blue
Cheese Crumbles
and OPA Blue
Cheese Dressing (made with Greek yogurt).
I did
use egg white
and a little bit of
cheese.
In a mixing bowl, combine feta, kashkaval, ricotta,
egg, a pinch of salt
and a pinch of black pepper (if
using all feta
cheese, you may not need to add any salt).
This recipe was tasted - tested dairy -
and egg - free, by leaving out the
egg and using vegan
cheeses.
Low Carb
Egg Noodles Recipe «The recipe
uses just three ingredients,
eggs, cream
cheese and vital wheat gluten, to make more than passable low carb...
If
using pie crust,
and edges start to brown too much, simply cover with parchment paper or foil, making sure it doesn't rest upon your
egg mixture (it can pull the
cheese off the top if touching it).
2 cups (300 g) cooked chickpeas, rinsed
and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large
egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta
cheese (I
used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
Great idea to
use eggs as protein for this yummy lunch... maybe I'll try this with spinach, black olives, diced tomatoes
and feta
cheese as a variation!
Using leftover beef Brisket, just add crusty bread,
cheese,
eggs and onion for a delicious brunch meal.
Baked hashbrowns about 20 min
and used egg whites, no
cheese.
I
used regular flour, yam, parmesan
cheese and an extra
egg.
Duchesse potatoes are
egg -
and cheese - spiked mashed potatoes that are piped into swirly shapes
using a pastry bag, then baked in the oven so you get a crispy exterior
and a creamy interior.
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed
and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not
using slow roasted tomatoes) * 6
eggs, preferably organic
and free - range * 2 tablespoons ricotta
cheese - optional * Coarse sea salt
and freshly ground pepper
Using the same lard in your frying pan, in medium heat, re-fry the jalapeno for about 2 minutes per side, until the
egg is cooked to a light golden color
and until it's a little crispy around the edges or the
cheese starts to melt out of the jalapeno.
I cheat a little bit
and use pre-shredded cheddar
cheese so that I don't have to toss the
cheese with flour before adding to the
eggs / milk mixture
and also omitted the recommended nutmeg from the recipe.
* 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)
The recipes
use butter, cream, creme fraiche,
cheese and free range
eggs.
In a small bowl, combine the cream
cheese, sugar,
egg and vanilla
using a hand mixer until smooth.
I
used a ten inch pie pan so I increased the
eggs to five, added about 1/8 cup additional half
and half,
and a little more SHARP cheddar
cheese.
Crustless quiche 2 tablespoons olive or canola oil 2 cups cooked potatoes, finely diced or thinly sliced 1/2 small onion, minced 1-1/2 cups chopped vegetables (I
used asparagus
and red pepper here) Salt
and pepper to taste 1/4 teaspoon paprika 1 tablespoon fresh dill 1 cup grated mozzarella
cheese 5
eggs 1/4 cup milk
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
Each has to
use some form of meat,
egg and cheese on their final creations.
1/2 cup coconut flour (OR 2 cups blanched almond flour) 1/2 tsp baking powder 1/4 cup Swerve confectioners (or erythritol
and 1/4 tsp stevia glycerite) 1/2 tsp Celtic sea salt 1 cup unsweetened almond milk 2 TBS melted butter or coconut oil 7
eggs (4 if
using almond flour) 1 tsp apple extract (or vanilla, but apple tastes great with the Brie
Cheese!)
Calories are reduced by grilling the eggplant slices instead of frying them,
and when preparing the white sauce
eggs are omitted,
and lowfat / nonfat milk
and cheese are
used instead of their full - fat counterparts.
I cooked some tofu in seasoning to replace the boiled
eggs,
used shredded vegan
cheese,
and created my own magical dairy - free ranch infused mayo dressing.
1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8
eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained
and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella
cheese (I
used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper
Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup granulated sugar - divided
use 1/3 cup butter, melted 3 (8 - ounce) packages cream
cheese, softened 1 teaspoon vanilla extract 1 cup whipping cream or half -
and - half 4 large
eggs 6 teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup white chocolate chips 1 (16 - ounce) container sour cream, room temperature cocoa powder for dusting (optional)