Chicks and Eggs

Lots of great little moments happening around here lately... oh - and also the spring CSA, some gifts from the woods and the first offerings from the garden are making for some lovely eating.

Salad In Jars

Do you know about these?  Why, oh why, is this the first year I'm making them.  They're so simple.  Put dressing and a protein (beans, eggs, cheese, chicken, tuna etc.) in on the bottom of the jar.  They put in heavy vegetables, top with greens.  Keep a bowl and fork at work.  Then, when it's time to eat simply dump the salad out into your bowl.  These keep great.  Now that we have lots of greens I make several at a time when I'm alreay making salad for dinner.  In the picture below: spinach with strawberries, eggs and balsalmic dressing; and taco salad.

Yakisoba

Still have a winter cabbage hanging out in your fridge?  Perfect!  Slice up half of the cabbage, chop up some carrots and some green onion.  Stir fry them in the skillet.  Add some cooked baby shrimp.  Add the seasoning mix and soy sauce to taste and heat through.  Cook three packs of Oriental Ramen Noodles for 3 min. (without the seasoning packet).  Mix Noodles and vegis together - serve in bowls with more green onion if desired.   This has become a new family favorite, and it's perfect for a laid back movie night meal - one bowl means easy couch eating and easy clean up later.

Huevos Rancheros

I hope you're drowning in eggs like we are - it's glorious!  During the summer I make Huevos Rancheros from scratch with fresh tomatoes and peppers.   However, at the moment this already simple dish is even easier.  I just open a large can of tomatoes canned with peppers and onions, and dump it in the skillet (crack open a beer at the same time for added enjoyment).  I then crack four eggs into the skillet, turn the heat to low and put on the lid.  While the eggs are cooking (6-8 min.), I heat four corn tortillas on the griddle.  When the eggs are done I put a tortilla on each plate, then an egg, then the tomato sauce, and top with cheese and green onion.  This is a perfect weeknight meal - it's also great for brunch.

Eggs Benedict

Blender Hollandaise is just way too easy to make folks - I might be addicted.  I made this for breakfast on a week day- before 6:30 in the morning- and it's now in my breakfast rotation.  Before making the sauce (because it takes all of about 30 seconds and that includes plugging in the blender), toast an English Muffin, pan fry a slice of Canadian Bacon and poach your egg.  While blending the sauce, assemble - then pour hollandaise on with abandon and dive in.  Swoon!

We were blessed with a gallon bag of morels, so I made spinach crepes filled with goat cheese and chives and topped with mushroom sauce.   The first of the asparagus went in with the mushrooms too.  

Finally, I made a delightful strawberry/rhubarb crumble with the last of the freezer strawberries and the first rhubarb.  It feels like spring for sure.  Tonight I put 2 cups of frozen strawberries, about 2 cups of chopped fresh rhubarb, a few good shakes of cinnamon and a  1/2 c. of sugar to a sauce pan and heated until the rhubarb began to break down and the mixture became thicker (about 8 min.).  While that was simmering I put 2 c. of oats, 1/2 stick of softened butter and 1/2 c. of brown sugar in a bowl and mixed it together with my fingers.  Then, I put the rhubarb into an 8x8 pan, put the oatmeal mixture on top and put it in a 350 oven for about 20 min.  Delish!

And in other news....

Peeps - 6 Gold Stars

Tractor fun while tearing down the sugar camp for the year.

He is risen indeed - Alleluia!