3-Egg Broccoli Breakfast Casserole

This morning, my excitement and plans to remake last weekend’s delicious breakfast casserole were thrown a curve ball when I discovered only 3 eggs left in the fridge. But not to worry! Adding more veggies and shredded cheese does the trick.


First, saute frozen breakfast sausages (I like Applegate) until thawed on low; then fill the pan with frozen broccoli and continue cooking and stirring until thawed. Slice sausages into pieces.

Next, combine 3 (or more if you have ’em) whisked eggs, 1/4 cup of almond milk, 1/2 teaspoon of red pepper flakes (adjust based on your heat tolerance), 1/2 teaspoon salt, 1 minced garlic clove and 1/2 cup of shredded cheese in a bowl.

In a 9×13 greased pan (or smaller for thicker slices), pour the broccoli and sausage, along with a handful of spinach or kale (I used the latter). Then pour the egg batter in and stir to combine. Sprinkle a little extra cheese over the top.

Bake at 375 degrees, covered, until golden brown on the edges. (It took about 45 minutes in my oven, but keep an eye on it.)

I believe the the red pepper flakes are the secret to this recipe’s success (and David’s ringing endorsement); and for a girl that is a major wimp about anything spicy, I’ll be the first to admit it.


4+ frozen breakfast sausages

1/2 bag frozen broccoli

3+ eggs

1/4 cup almond milk

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 cup shredded cheese, plus extra for topping

Kale or spinach, optional

Healthy Soup

When I see kale in my fridge, I immediately think of soup. It’s the easiest way to tame the beast – those tough and rough leaves. So, tonight I made a satisfying, hearty and healthy soup.

First, I sauteed one chopped onion in 2 tablespoons of olive oil, seasoned with salt and pepper. Next I added diced Yukon Gold potatoes, and chopped kale (stripped off the spine). Once kale was sufficiently wilted, I added two cups of chicken broth and two cups of water. I brought it back to a boil for a few minutes, then added two cans of white beans.

Delicious and I didn’t feel guilty about having multiple seconds!

Cooking with Color

This week I banished the winter blues (er, greens) by making a vegetable casserole with colorful (but boring if solo) veggies: purple cabbage, red onions, kale and carrots.

Start with chopped veggies – saves time if you do it ahead.

Saute the onions in olive oil until soft. Add kale, cabbage and carrots and steam, covered, until kale and cabbage are tender.

Cover with bread crumbs (mixed with butter and parmesan) and bake until golden brown. I skipped the tofu!

Original recipe available at http://www.epicurious.com/recipes/food/views/Vegetable-Casserole-with-Tofu-Topping-109451.

Soup’s On

It’s the perfect time of year to enter soup territory, and a good way to use up red chard and other wintery vegetables from my Farm Fresh to You delivery.

Last night I boiled cabbage and onion to make homemade vegetable broth, which became the base for tonight’s Kale and White Bean Stew, with the following changes:

  • Used red chard in place of kale
  • Doubled the carrots in place of celery
  • Used onion in place of shallots
  • Swapped fresh herbs for dried
  • Left out the sherry wine vinegar

Stocking Up

Last month I made vegetable-based stock for use in soups, meat and other dinners to add moisture, plus a boost of flavor. Since I haven’t been cooking this week, I thought it was the perfect night to take all the soon-to-expire veggies out of the fridge and “stock” up. This time around I boiled about 5 cups of water and added chopped onions, cabbage and kale. I added more water throughout to keep the pot full, since much of the liquid is reduced during the process. Also, I added a little wine and sprinkle of salt. (By the way, just a tablespoon of the frozen stock from last month added a kick to tonight’s ground turkey. The flavor is extra concentrated.)


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Mmm Soup

Leftover black beans + broth + random leafy greens + bacon = delicious wintery soup! I’m still trying to use up leftovers and exotic veggies delivered by Capay, before my next Safeway delivery arrives tomorrow. So tonight we played it safe with BLTs (cabbage in place of lettuce), and I experimented with soup.

Starting with black beans, I added cream cheese (not the most ideal ingredient for heating, so I wouldn’t endorse it), then put the mixture in a sauce pan, to which I added chicken broth, sliced Napa cabbage, kale and bacon. (I swear bacon makes soup instantly better – as discovered in October.) In fact, there was a slightly unpleasant smell coming from the stove, before I added the chopped bacon. But once it simmered for a few minutes, the soup adopted that delicious, smoky aroma. The results were delicious!

In summary, making homemade soup is easy. Any beans will do. Just make sure you have broth, spongy greens that will soak up the flavors, and bacon if you’re daring. 😉

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Austin’s Green Sauce

Austin is probably the healthiest person I know. He regularly blends kale and other fruits and veggies into meals for breakfast, lunch, and dinner. Time to quiz Austin on the secret behind his zesty “green sauce” recipe, which involves kale (or spinach), lemons, and curry among other things:


In a blender, combine one whole tomato, a “huge ass” bunch of fresh basil (Austin recommends Whole Foods), juice of six lemons, a few seconds worth of olive oil from a bottle (half to 1/3 cup), a lot of sea salt (1/2 to 1 tablespoon), to taste, then two bunches of kale (leaves removed) or four pre-washed bags of spinach if kale is not available, and a “little kick” of cayenne pepper.


To cook quinoa, bring a three-to-one ratio of water to quinoa to a boil, with curry, sea salt, and fresh garlic. Plus, if you have tomato, sweet potato, or edamame on hand – throw it in too! It takes a total of about 30 minutes.


As a shortcut, use fresh-squeezed lemon juice in place of lemons.

The finished product will serve 6-8 people, or provides enough dinner for four nights. Now that’s what I call sustainability!


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