10 May 2010

Meatless Monday!

My neighbor keeps chickens. She goes through the seasons sharing the eggs that she gathers daily. When we are the recipients of her generosity, I am always agog at the quality of fresh eggs! The whites are so firm and springy, the yolks have a bright golden sheen! The shells have a firmness that farm industry eggs just don't have ...

That being said, when I get the motherlode from Erin I am always thinking of recipes that use eggs... and this brunch dish is tasty and fun. I got the recipe from a colleague many years ago when we put on 'payday breakfasts' at work. The Special Education department was known for the high quality of their food offerings AND the thought they put into the theme for the brunch. So, hats off to Muff Kruse and her pasta, veggies, egg recipe called Angel Eggs.




Today is Meatless Monday and while I have no big plans for a huge family gathering or a brunch party, I will be making a pan of Angel Eggs because I have eggs aplenty. Plus, I have a yen for this tasty meal. I am also on a gluten-free quest for a cornbread that I can serve to a friend later in the week. My ciliac friend is always craving an alternative to ice cream ... so I have a recipe for a wonderful cornbread and whipped cream confection ... stay tuned!

In the meantime, Angel Eggs and GF Cornbread Muffins ... enjoy! Happy Meatless Monday!










Gluten-Free Cornbread Muffins - printer friendly

Gluten Free Cornbread Muffins

Ingredients:

1 c. brown rice flour
¾ c. cornmeal
¼ c. rough-grind polenta
1 tbsp. GF baking powder
1 tsp. xanthan gum
¼ c. sugar
½ tsp. salt
1 – 8 oz. can of crushed pineapple, drained
4 tbsp. melted butter
2 large eggs
1 c. buttermilk

Making the Muffins:

1. Pre-heat oven to 450° F.

2. Whisk together the dry ingredients in a large mixing bowl.

3. Make a well in the dry ingredients and toss in the pineapple.

4. In a large measuring cup, whisk the buttermilk, eggs, and melted butter.

5. Add to the well and stir no more than 25 times.

6. Spray Pam into muffin tins and spoon batter (2/3 full) into muffin tins.

7. Bake about 13 minutes or until a cake tester comes clean.

8. Cool for a couple minutes and turn onto racks to cool.

9. Serve immediately, bag and freeze, or wrap tightly and store.










Angel Eggs - printer friendly

Angel Eggs


Cook and drain:
     Angel hair pasta, enough to make approximately 2 cups (there are GF pastas out there, too!)

Toss the pasta with 1 tbsp. olive oil and some kosher salt, set aside.
While the pasta cooks, chop and sauté:

     1 ½ c. seeded and chopped tomatoes
     1 c. shallots, minced
     ½ c. green chilis, minced
     ¼ c. green pepper, minced
     1 large garlic clove, minced

Chop the pasta into shorter lengths (not too short!).
Turn into the sauté pan and spread over the vegetables.
Beat together in a large bowl:

     4 eggs
     ½ c. half/half
     salt and pepper

Pour the egg mixture over the pasta and veggies and cook for a few minutes until the eggs begin to congeal. Toss the eggs and spread the mix back over the pan. Finish cooking the eggs and turn onto a pretty oven-proof plate.
Spread over the plate and top with:

     ½ c. Gouda cheese, grated
     ½ c. Monterey Jack cheese (I used Monterey Pepper Jack for more 'heat' in the dish.)

Run under a broiler set at a low setting and brown until bubbly.
Cut wedges or spoon onto plates and serve with:

     sour cream
     salsa
     chopped cilantro



No comments:

Post a Comment

Anonymous comments will not be accepted. Please be aware that due to spamming concerns, I must be able to track back.