Eggstra Farm Fresh Dishes

Transcription

1 Eggstra Farm Fresh Dishes

2 "Eggstra" Farm Fresh Dishes CONTENTS Hearty Omelets... 3 Step-by-Step to Perfect Omelets...3 Omelet Italian-Style...3 Double Tomato and Bacon Omelet...4 Zesty Spinach Omelet...4 English Muffin Entrées... 5 Four-Country Breakfast...5 Tex-Mex Breakfast Sandwich...5 Can t-resist Crepes and Pancakes... 6 Banana-Apricot Crepes...6 Strawberry-Ricotta Crepes...6 Blueberry Pancakes...7 Perfect Puddings and Custards...7 Almond Egg Custard...7 Homemade Vanilla Pudding with Fresh Berries...8 Butterscotch Pudding with Bananas and Berries...8 Marvelous Meringues... 9 Meringue Fruit Tarts...9 Seriously Lemon Meringue Pie...9 Banana Cream Pie...0

3 Hearty Omelets Step-by-Step to Perfect Omelets : Beat eggs, water, salt, and pepper with a fork until combined. (Substituting water for milk or cream makes a lighter, fluffier omelet.) Omelet Italian-Style tsp olive oil Tbsp chopped onion Tbsp chopped green bell pepper Tbsp chopped tomatoes + more for garnish 2 eggs ½ tsp Italian seasoning Tbsp basil leaves, slivered ¼ tsp salt ¼ tsp black pepper Tbsp grated Parmesan cheese. Heat ½ teaspoon of the oil in an 8" or 0" nonstick skillet over medium heat. Add the onion and bell pepper. Cook, stirring occasionally, until sizzling, about 2 minutes. Add the tomatoes and cook until starting to soften, about minute. Place the mix in a small bowl. 2. Add the remaining oil to the skillet over medium heat. Beat the eggs, seasoning, basil, salt, and black pepper together and pour into the skillet. Stir constantly with a heatproof rubber spatula until the eggs thicken to a custardy consistency, 20 to 30 seconds. Tilt the pan so any uncooked egg runs to the side and cooks. Run the spatula all around edge of the omelet. 2: 3: 4 : Start with a little olive oil or melt butter in a small nonstick pan over medium heat. Pour in egg mixture and stir eggs until thickened to a custardy consistency, which happens in seconds. Tilt pan so any raw egg runs to the side and cooks. Sprinkle or spoon filling of your choice, usually sautéed or lightly cooked veggies and cheese, over half the omelet. Fold the other half over the filling, and it's done! 3. Spoon the veggie mix onto half the omelet. Sprinkle on the cheese. Fold the other half over the veggies and cheese. Turn off the heat and let stand to set around the filling, about 30 seconds. Gently push the omelet onto a plate with the spatula. Makes serving customize your Omelet! Use whatever cheese you like: Cheddar, Jack, fontina, feta, Brie almost anything. If you re cooking for more than one, make one omelet at a time and keep them warm in a very low oven, or just serve them as they re done and encourage everyone to dig in! Add a veggie filling to one half of the omelet before you fold it over a good way to use up leftovers. Here are two ideas: Zucchini omelet: Cook /2 small zucchini, sliced, and /4 cup sliced red onion in teaspoon olive oil with a pinch of salt, 5 to 7 minutes. Spinach omelet: Cook 2 cups baby spinach, 2 teaspoons water, and salt to taste, covered, over low heat to wilt, about 3 minutes. Stir in teaspoon butter and 2 tablespoons Parmesan. 3 "Eggstra" Farm Fresh Dishes BACK TO CONTENTS

4 Zesty Spinach Omelet tsp olive oil 2 Tbsp chopped onion 2 Tbsp chopped red bell pepper, plus more (optional) for garnish 2 Tbsp chopped mushrooms cup fresh spinach Tbsp chopped jalapeño pepper (wear plastic gloves when handling) Tbsp shredded mozzarella cheese 2 egg whites, lightly beaten. Heat ½ teaspoon of the oil in a 0" nonstick skillet over medium heat. Cook the onion until softened, about 2 minutes. Stir in 2 tablespoons of the pepper and the mushrooms; cook until tender, about 2 minutes. Add the spinach and cook, covered, until wilted, about 2 minutes. Stir in the jalapeño. Transfer the vegetables to a plate. Sprinkle with half of the mozzarella and cover with a lid to keep warm. 2. Add the remaining oil to the skillet. Pour in the egg whites. Cook until the eggs are just set in the center, about 3 minutes, tilting the skillet and lifting the edges of the omelet with a spatula to let the uncooked portion flow underneath. Sprinkle the remaining mozzarella and the vegetables over half of the omelet. Fold the omelet over the filling and transfer to a plate. Garnish with the remaining pepper (if using). Makes serving Double Tomato and Bacon Omelet 6 sun-dried tomato halves 2 plum tomatoes (2 oz), quartered lengthwise and thinly sliced 2 thin strips bacon, cooked and crumbled 2 Tbsp crumbled ricotta salata cheese or goat cheese 2 lg eggs 3 egg whites Tbsp water 2 Tbsp chopped chives or scallions ¼ tsp salt ¼ tsp black pepper tsp olive oil. Place the sun-dried tomatoes in a small dish. Add boiling water to cover and let stand until softened, 5 minutes. Drain the tomatoes and chop. In a small bowl, combine the sun-dried and plum tomatoes, bacon, and cheese. 2. In a medium bowl, whisk together the eggs, egg whites, water, chives or scallions, salt, and pepper until slightly frothy. 3. Heat ½ teaspoon of the oil in a 0" nonstick skillet over medium heat. Add half of the egg mixture (a scant ½ cup) and cook for 2 minutes, occasionally lifting the edges of the egg mixture with a spatula and tilting the pan, allowing the uncooked mixture to flow underneath. 4. When the eggs are almost set, spoon half of the tomato mixture down the center of the eggs. Loosen the edges of the omelet with a spatula and fold the two sides over the filling. Slide out onto a warm plate. Repeat with the remaining oil and egg and tomato mixtures. Makes 2 servings Super-Fluffy Omelets Achieve a soufflé-like texture with any omelet with one simple move. Combine the eggs and a splash of milk in a blender as you heat up your pan. Blend for 20 seconds, then add the eggs directly to the pan. The action from the blender helps whip air into the eggs, creating a tender curd and pillowy texture as the eggs cook. 4 "Eggstra" Farm Fresh Dishes BACK TO CONTENTS

5 English Muffin Entrées Tex-Mex Breakfast Sandwich egg 2 Tbsp shredded sharp Cheddar cheese whole wheat English muffin, split and toasted 2 thin slices avocado 4 tsp jarred chunky salsa. Coat a small nonstick skillet with cooking spray and heat over medium-high heat. Mix the egg and cheese in a small bowl. Place the mixture in the pan and shape like a patty. Cook for 2 minutes per side. 2. Place the eggs on the bottom half of the English muffin. Top with the avocado slices and salsa, then top with the other half of the muffin. Makes serving Four-Country Breakfast egg, scrambled slice tomato slice Canadian bacon whole wheat English muffin, split and toasted Tbsp shredded Mexican-blend cheese Pinch of sweet Hungarian paprika Arrange the egg, tomato, and bacon on half of the muffin. Top with the cheese and paprika. Place the other muffin half on top. Toast in a toaster oven until the cheese melts. Makes serving How to Separate Eggs Pour the cracked egg into a clean funnel or egg separator (available in kitchenware stores). Or wash your hands and then pour the cracked egg into your palm, with your fingers parted enough to cradle the yolk but let the whites slip through. These separation methods help avoid introducing bacteria into the egg, which can be a problem with the old method of pouring the eggs back and forth between the broken shell halves. If you re planning to beat the egg whites, discard any that have even a hint of yolk in them it will prevent them from achieving high volume during beating. 5 "Eggstra" Farm Fresh Dishes BACK TO CONTENTS

6 Can t-resist Crepes and Pancakes Strawberry- Ricotta Crepes Juice of lemon (about 3 Tbsp) 2 Tbsp granulated sugar 4 cups cored strawberries, finely chopped cup part-skim ricotta cheese 3 cup reduced-fat cream cheese 5 Tbsp confectioners' sugar plus extra (optional) for serving 3 4 cup all-purpose flour 3 4 cup white whole wheat flour 2 lg eggs 2 cups fat-free milk tsp vanilla extract Zest of 2 lemons. Add the lemon juice, granulated sugar, and 2 cups of the strawberries to a medium saucepan and bring to a simmer on medium-high heat. Simmer, stirring frequently, until the berries are very soft and broken down and the liquid is thickened, 5 to 20 minutes. Remove from the heat, cover, and set aside. 2. Combine the ricotta, cream cheese, 4 tablespoons of the confectioners' sugar, and the remaining berries in a medium bowl. Cover and refrigerate until ready to use. 3. Whisk together both flours, the remaining tablespoon of confectioners' sugar, and /4 teaspoon salt in a large bowl. Whisk the eggs in a medium bowl, add the milk and vanilla extract, and whisk to combine. Pour into the flour mixture and whisk until no lumps remain. Banana-Apricot Crepes ¾ cup low-fat cottage cheese 2 Tbsp apricot spread ½ cup sliced banana 2 lg eggs 2 tsp sugar. Mix the cottage cheese, apricot spread, and banana together. Set aside. 2. Break the eggs into a small bowl and add the sugar. Whisk with a fork. Coat a medium-size nonstick skillet with cooking spray and place over medium-high heat. Pour half of the eggs into the skillet. Rotate the skillet to spread the eggs into a thin layer. Let cook for 2 minutes. Turn over and cook for minute. Remove from the heat to a plate. 3. Repeat with the remaining egg mixture. Place half of the cottage cheese mixture in the center of each crepe. Fold lengthwise to make a roll. Makes 2 servings 4. Heat an 8" skillet on medium heat. Spray with cooking spray and pour about /4 cup of the batter into the skillet. Immediately tilt the skillet and swirl the batter around to coat the entire cooking surface. Cook until the bottom side is light golden brown, to /2 minutes. Loosen with a spatula and flip, using the spatula to help turn the crepe. Cook until the opposite side is light golden brown, reducing the heat to medium low if the crepe browns too quickly, about 45 seconds. 5. Repeat with the remaining batter to make 3 more crepes, spraying the skillet with cooking spray each time. 6. Spread about /4 cup of the ricotta mixture over each crepe. Loosely fold in half and fold again to form triangles. Reheat the reserved strawberry sauce on low heat, if necessary. Top each crepe with about 2 tablespoons of the sauce and garnish with the lemon zest. Sift confectioners' sugar over the top (if using). Makes 0 servings Crepes 0 Crepes are fun and easy to make once you get the hang of it. Tilt the skillet immediately after pouring the batter so it thinly coats the entire cooking surface. Make sure the pan is hot enough so that the crepe cooks quickly and doesn't stick (it should sizzle a little on contact). Take the crepe out of the pan as soon as both sides are light golden brown so it's tender, not crispy. Transfer the crepe to a plate and cover with a kitchen towel. As you cook the remaining crepes, stack them, placing wax paper or parchment paper between them to prevent sticking, keeping them covered with the towel until you serve them. 6 "Eggstra" Farm Fresh Dishes BACK TO CONTENTS

7 Perfect Puddings and Custards Almond Egg Custard 3 cups fat-free milk 8 eggs 3 cup sugar 2 tsp almond extract 6 Tbsp slivered almonds, toasted tsp cinnamon. Heat the oven to 350 F. Coat six 8-ounce custard cups with cooking spray. Place in a baking pan that s /2" deep. 2. Combine the milk, eggs, sugar, and almond extract in a blender. Pulse until well blended. Pour into the custard cups. 3. Top each with tablespoon of the almonds and a sprinkle of the cinnamon. Place the baking pan in the oven and pour boiling water around the custard cups until halfway up the cups. Bake until a knife inserted in the center comes out clean, 30 to 35 minutes. Makes 6 servings Blueberry Pancakes ¼ cup water 2 Tbsp sugar cup blueberries ¼ cup all-purpose flour ¹/ ³ cup ricotta cheese 2 eggs 2 oz Canadian bacon. Place the water and sugar in a small saucepan over medium heat. Add ¾ cup of the blueberries and simmer to dissolve the sugar and thicken the sauce, about 2 minutes. Set the sauce aside. 2. Mix the flour, ricotta cheese, and eggs together. Add the remaining blueberries to the batter. 3. Heat a nonstick skillet over medium heat. Add the Canadian bacon and cook for to 2 minutes. Remove and divide between 2 plates. 4. Coat the same skillet with cooking spray. Drop spoonfuls of the batter onto the hot skillet to form pancakes. Cook for 2 minutes. Turn and cook for minute. Remove to the plates with the bacon and spoon the reserved blueberry sauce on top. Makes 2 servings The Easy Way to Peel Hard-Cooked Eggs Start with eggs that are 7 to 0 days old. These eggs have taken in a bit of air, which helps separate the membrane from the shell. After cooking, cool the eggs quickly in ice water. Roll the cooked eggs under your palm on a countertop so that the shells are thoroughly cracked into small bits all over. Then, start peeling at the rounded end of each egg near the air bubble. Work under running water to help rinse off any bits of shell. 7 "Eggstra" Farm Fresh Dishes BACK TO CONTENTS

8 Butterscotch Pudding with Bananas and Berries 2¼ cups fat-free milk 2 lg egg yolks ½ cup packed dark brown sugar Tbsp honey 3 Tbsp cornstarch Tbsp vanilla extract Tbsp trans-fat-free margarine banana, cut into 20 slices 2 raspberries. Whisk together ¼ cup of the milk, the egg yolks, brown sugar, honey, cornstarch, and vanilla in a large bowl. Homemade Vanilla Pudding with Fresh Berries 2 cup cornstarch cup sugar 2 tsp salt 3 eggs 4 cups fat-free half-and-half tsp vanilla extract 2 cups fresh berries of your choice 2. Heat the remaining milk in a small saucepan over medium heat until it just starts to simmer, about 4 minutes. Whisking constantly, slowly pour the hot milk into the yolk mixture until well combined. Pour the warmed milk mixture back into the saucepan and bring to a boil, whisking constantly. Boil until thickened, about minute. Remove from the heat and whisk in the margarine until melted. Immediately pour into 4 dessert dishes. Press a small piece of plastic wrap directly onto the puddings to prevent skins from forming. Refrigerate for at least 3 hours. 3. Top with the banana slices and raspberries just before serving. Makes 4 servings. In a medium bowl, combine the cornstarch, sugar, salt, and eggs and whisk until smooth. 2. In a large saucepan over medium heat, bring the half-and-half almost to a boil. With a ladle, transfer about /2 cups at a time into the egg mixture, whisking quickly after each addition. (This will bring the eggs up to the temperature of the cream without scrambling them.) 3. When all of the half-and-half has been added to the eggs, transfer the entire mixture back to the saucepan and return it to the stove over medium heat. To prevent scorching, stir constantly with a wooden spoon. Be sure to scrape the entire bottom of the pot as the cream returns to a boil. Continue stirring vigorously as the mixture thickens (it will appear chunky at this stage). Once the entire mixture is completely chunky and is spurting air, it is done. 4. Remove the saucepan from the heat and whisk in the vanilla extract. Transfer the pudding to a heatproof bowl and whisk periodically as it cools. Cover and refrigerate overnight. (For faster cooling, place the bowl over another bowl filled with ice water and whisk periodically.) Just before serving, whisk once more, then fold in the fresh berries. Makes 8 servings NOT JUST VANILLA You can experiment with many different variations of this recipe. To make a mocha pudding, omit the berries and add instant coffee to the cream mixture; whisk in melted chocolate at the end. To make raspberry pudding, whisk in raspberry liqueur at the end and serve with fresh raspberries. To make lemon pudding, replace the vanilla extract with lemon extract and add tablespoon of grated lemon zest at the end. make it sweeter Here s a way to make the butterscotch pudding even sweeter. Melt teaspoon margarine in a medium nonstick skillet over medium heat. Add the sliced banana and teaspoon sugar. Stir and cook until the banana is softened and warm, about 5 minutes. Spoon over the puddings just before serving. 8 "Eggstra" Farm Fresh Dishes BACK TO CONTENTS

9 Marvelous Meringues Seriously Lemon Meringue Pie Filling cup granulated sugar 4 lg eggs, separated 3 cup cornstarch Grated zest of 2 lemons 3 4 cup fresh lemon juice 4 tsp salt 3 Tbsp unsalted butter, chilled and cut into ¼" pieces Meringue 3 Tbsp sifted confectioners sugar Tbsp superfine sugar lg egg white, at room temperature 2 tsp cream of tartar 4 tsp vanilla extract (9") pie shell, baked. Place a rack in the center of the oven. Preheat the oven to 325ºF. 2. For the filling: In a heavy, nonreactive saucepan, combine the sugar, egg yolks, cornstarch, lemon zest, lemon juice, /4 cups cold water, and salt. Whisk until well blended. Cook over medium heat, whisking constantly, until the mixture simmers, 7 to 8 minutes. Continue whisking for minute. Remove from the heat and gradually whisk in the butter. Set aside. Meringue Fruit Tarts 2 lg egg whites 2 cup sugar 2 tsp vanilla extract 2 tsp white vinegar 2 tsp cornstarch 2 cups mixed berries (such as blueberries, raspberries, and quartered strawberries)* 2 tsp confectioners' sugar * Fresh apricots and blackberries also make a wonderful filling.. Heat the oven to 250 F. Line a baking sheet with parchment paper. Using a pencil, trace around a 4"-diameter custard cup or can, making 4 circles on the parchment. Flip the parchment over so the pencil marks will not come in contact with the meringues. Set aside. 2. Beat the egg whites with an electric mixer on high speed in a medium bowl until foamy. With the mixer on high speed, add the sugar, tablespoon at a time, and beat until stiff peaks form (this may take up to 5 minutes). Add the vanilla and vinegar, mixing again just to combine. Gently fold in the cornstarch. 3. For the meringue: In a small bowl, combine the confectioners' sugar, superfine sugar, and a pinch of salt. Set aside. In another immaculately clean mixing bowl, combine all 5 egg whites. Using an electric mixer, beat on medium speed until the whites are frothy. Add the cream of tartar and increase the speed to medium-high. Beat until the whites form stiff peaks and look glossy but not dry. One tablespoon at a time, add the sugar mixture, mixing for 30 seconds after each addition. Add the vanilla and beat until the meringue is thick and shiny, about minute. 4. Spoon the warm lemon filling into the baked pie shell. Using a tablespoon, drop mounds of the meringue in a ring around the edge of the filling, then mound the rest in the center of the pie. With the back of the spoon, swirl the meringue, making sure it seals against the crust all around and pressing gently to eliminate any air pockets. To make decorative peaks for the top of the pie, touch the back of the spoon to the egg whites and lift up. 5. Bake until the meringue is golden brown, 5 to 8 minutes. Cool the pie on a rack. Keep at room temperature and serve the day it is made. Makes 8 servings 3. Divide the meringue among the circles on the parchment. Shape the meringue into mounds with a spoon, then use the bottom of the spoon to form a depression in the center of each portion, forming small "bowls." 4. Bake the meringues until lightly browned, about 30 minutes. Turn the oven off, but leave the meringues in the oven to sit and harden for hour. Remove the meringues and let cool completely. (When completely cooled, the meringues can be stored for up to 3 days in a sealed container or resealable plastic bag for later use.) 5. When ready to serve, place meringue on each of 4 dessert plates. Spoon /2 cup of the berries into the "bowl" of each tart, then garnish with /2 teaspoon confectioners' sugar. Makes 4 servings 9 "Eggstra" Farm Fresh Dishes BACK TO CONTENTS

10 Banana Cream Pie Crust 2 cups whole wheat graham crackers (about 8 grahams) 2 Tbsp trans-fat-free margarine, melted Filling 2 cup whole wheat flour 3 cup granulated sugar 2 tsp cinnamon 2 Tbsp ground flaxseed 4 tsp salt 2 2 cups fat-free milk 3 egg yolks, lightly beaten 2 tsp vanilla extract Tbsp trans-fat-free margarine 3 ripe bananas, thinly sliced (about lb) Meringue 4 egg whites 4 tsp cream of tartar 3 cup granulated sugar. For the crust: Heat the oven to 375 F. Place the graham crackers in a food processor and pulse them into fine crumbs. Drizzle in the melted margarine and pulse again. Spoon the mixture into the bottom of an 8" pie plate and press with your fingers to form an even crust. Bake until the crust is firm, 8 to 0 minutes. Transfer to a wire rack to cool. 2. For the filling: Whisk the flour, sugar, cinnamon, flaxseed, and salt in a large saucepan off the heat. Add the milk gradually, stirring until smooth. Cook the mixture over medium-high heat until it boils, stirring constantly. Transfer cup of the liquid into a mug. Whisk in the egg yolks. Slowly mix the contents of the mug back into the liquid in the saucepan. Remove from the heat and stir in the vanilla and margarine. Cool 0 to 5 minutes. 3. Place the bananas on top of the graham crust, pour in the filling, and smooth with a rubber spatula. 4. For the meringue: In a large bowl, beat the egg whites and cream of tartar until frothy with an electric mixer set on high speed. Add the sugar gradually. Continue beating the egg whites until they hold a glossy peak. 5. Spoon the meringue onto the filling, spreading the egg whites to the edge of the crust with the back of a spoon, making sure it seals against the crust all around and pressing gently to eliminate any air pockets. To make decorative peaks for the top of the pie, touch the back of the spoon to the egg whites and lift up. Bake until the meringue is nicely browned, 0 to 5 minutes. Transfer to a wire rack to cool completely. Serve at room temperature or chill uncovered for hour before slicing. Makes 8 servings 0 "Eggstra" Farm Fresh Dishes BACK TO CONTENTS

11 Revised 204 by Rodale Inc. All rights reserved. This material is for the personal use of Rodale customers only. For any other purpose, no part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any other information storage and retrieval system, without the written permission of the publisher. The material here is designed to help you make informed decisions about your health. It is not intended as a substitute for any treatment that may have been prescribed by your doctor. If you suspect that you have a medical problem, please seek competent medical care. Before you undertake a new health program or fitness regimen, we encourage you to discuss your plans with your health care professional, especially if you have not exercised for several years, are over 35, or are overweight. Mention of specific companies, organizations, or authorities does not necessarily imply endorsement by the publisher nor does it imply endorsement of the information by those companies, organizations, or authorities. [00665/PetChkn/-4/ R/AR] Project editor: Diane Gilroy Project manager: Pam Feliciano Copy editors: Jennifer Hoffner, Kelly Lutterschmidt Cover designer: Judy Ross Layout designer: Kristen Downey Photo editor: Jim Gallucci Photography: Christa Neu: cover; Catherine Sears: p. 7 (Almond Egg Custard); Ted Morrison: p. 9 (Meringue Fruit Tarts); All other photos: Rodale Inc /PetChkn/2-4/ R/AR "Eggstra" Farm Fresh Dishes BACK TO CONTENTS