Tag Archives: broccoli

“Chardegg Cakes” Revisited

I’ve made several different sets of this since the first time I shared this recipe (click here for the first post on it), and both settled on a preferred base of ingredients, and eaten enough of them to stop making them for a while (what, about a month of eating them every weekday is not enough?) I have put in my additional updates in blue font below.

the last iteration of tasty egg cups (a.k.a. mini-quiche).
the last iteration of tasty egg cups (a.k.a. mini-quiche).

Chardegg Cakes for Breakf*st

*So fast you can eat it while you run out the door and skip the ‘a’.
Original inspiration from: Paleo Living Magazine‘s Paleo Kale and Chives Egg Muffins + I Breathe I’m Hungry’s Swiss Chard & Ricotta Pie.

Ingredients:
4 eggs
1/4 cup almond milk
1 cup chard, finely chopped (or whatever palatable veggie you have on hand such as kale, finely-diced broccoli, zucchini, etc).
1/4 c onions, finely chopped
1 roma tomato, sliced
1/2 tsp minced garlic (optional)
salt and pepper to taste
6 slices very thinly cut deli ham, or plus coconut oil to grease cupcake cups

Steps:
1. Sauté onions 4 minutes on medium, add garlic (optional), fry 1 minute more until garlic is golden.
2. Grease 6 cupcake molds with coconut oil, line thinly with half a ham slice in each cup.
3. Whisk together eggs, almond milk, chard, and onion-garlic mix.
4. Filled 6 cups with mixture, top with one tomato slice each.
5. Bake 30 minutes, then pop out egg cups to eat for the week.
Storage Note: if you make a double portion, these also freeze for a pretty decent breakfast later (defrost the day before you want to eat them). If you are a toaster oven devotee, you can pop them in to toast and it crisps them right up.

Today’s Recipe Rating:
Novelty Rating:
 4 of 5 stars.
The is the second round, I may update if I find the ham was even better (or maybe tasted more virtuous to eat than turkey bacon, which may or may not be better for you than using prosciutto).
Likelihood of Repeat: 98%
This has been a household hit too, increasing the chances of repeat. It’s also so portable and satisfyingly filling!
Lesson Learned: Just always oil the pan, otherwise you’ll be scraping forever and ruining the finish on your cupcake mold. Also, they are so much prettier with tomato slices on top (and the egg rises through it when baked, neato).

I feel like using thinly sliced ham is both less fattening than prosciutto and less of a waste of prosciutto (and less tedious than pressing sausage into the molds).

 

[Broccoli & Spinach] Miso Slaw

As a kid, my mom would make steamed broccoli, and my favorite parts to eat were the little slices of tender stalk (outside bark was peeled off) that she would steam along with the usual tree-like shapes I would stick in bowls of rice to create a tiny diorama before eating. It wasn’t until years later that I learned other people don’t necessarily consider the stalk worth even cooking.  I found this combo while searching for recipes to use up the giant quantity of miso I will have left over from another one that calls for only a few tablespoons.

Miso Slaw
From The Kitchn’s recipe.

Pretty green close-up, post-mixing.
Pretty green close-up, post-mixing.

Miso dressing
1/3 cup rice vinegar
3 tablespoons yellow or red miso (note: check labels to ensure specific gluten-freedness)
3 large garlic cloves, peeled
2 teaspoons sugar
2 teaspoons chopped fresh ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
1/4 cup olive oil
1/4 cup mayonnaise

Chop chop chop chop chop chop, chop chop, blend.
Chop chop chop chop chop chop, chop chop, blend.

Step 1: mix everything in a blender.

Salad ingredients
4 broccoli stalks, julienned into bite-sized pieces*
4 cups chopped spinach
1/2 cup finely chopped sliced almonds

Step 2: mix dressing and salad ingredients in a large bowl. Garnish with almonds and chill or serve.

Consumed on Day 1 with a side of brown rice and baked tilapia.
Consumed on Day 1 with a side of brown rice and baked tilapia.

Today’s Recipe Rating:
Novelty Rating: 4 of 5 stars.
This was astonishingly a salad I was both happy to eat, and that I thought was good for me, and the flavors only seemed to get better on day 2 and day 3.
Likelihood of Repeat: 20% See below.
Lesson Learned: Unfortunately, being the thrifty person I am, *I did not buy “Trader Joe’s broccoli slaw,” so the amount of time it took to shred broccoli stalk myself was maddening, and did not feel equal to the amount of slaw I got out of it. Still seems weird that Trader Joe’s would sell something people often might thing to throw away, or could get out of spare stalk, though..