Purple Potato, Sweet Onion and Cubanelle Hash with Fried Eggs
A great dish for a lazy weekend morning, it’s
the perfect combination of ingredients that will cure any ailment
INGREDIENTS
1/2 pound potatoes, diced into uniform ½ inch cubes
1/2 medium white sweet onion, diced
1 garlic clove, finely diced
1-2 cubanelle peppers, diced into ½ inch cubes
2 large eggs
½ teaspoon Kosher salt
Freshly Ground Black Pepper
Olive oil
Chives or Parsley, chopped, for garnish
DIRECTIONS
Place a large non-stick skillet or cast iron skillet over medium high heat. Add about 2 tbsp olive oil. When oil is hot, add potatoes and stir occasionally until potatoes start to brown. Add kosher salt and pepper. Add onions and continue mixing occasionally until potatoes start to crisp and onions start to color. Add peppers. Reduce heat to medium. Continue cooking stirring occasionally until potatoes are crispy and tender inside, onions are caramelized and peppers are soft.
Heat a second nonstick pan to medium high. Crack egg and cook to your liking. Spoon potato mixture onto plate. Top with fried egg and garnish with chopped chives or parsley.
Drink Pairing:
Freshly squeezed orange or grapefruit juice, or a spicy Bloody Mary, would go nicely with this home-style dish.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-30 21:38:192013-07-30 21:38:19Purple Potato, Sweet Onion and Cubanelle Hash with Fried Eggs
This recipe from cupcakeproject.com takes the essence of cobbler and turns it into a treat that you don’t need a fork to enjoy. They are moist and rustic – the cupcakes won’t look identical and the peach chunks poking out of the sides and tops of some of the cupcakes will give them a definite homemade look.
INGREDIENTS
1 1/2 C flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 C unsalted butter, room temperature
3/4 C brown sugar
1/4 C sugar
2 eggs
1/2 C sour cream
1 tsp. vanilla extract
1 1/4 C peaches, roughly chopped (about 2 medium-sized peaches)
DIRECTIONS
With a fork, whisk flour, baking powder, and baking soda in a bowl. Beat butter and sugars in a large bowl for 1 minute until light and fluffy. Beat in eggs, sour cream, and vanilla extract until blended. Mix in flour mixture. Fold in peaches. Fill cupcake liners 1/2 full. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
Optional Crumb Topping:
If you like your muffins, pies, or oatmeal with crumb topping, you can follow this recipe and add it to the top of your cupcakes. You can bake the crumb topping separately and put it on top of frosting on top of your cupcake, or you can bake it on top of your cupcake all at once.
Using your hands, mix equal parts brown sugar and flour with half as much unsalted butter (e.g. 1/2 C brown sugar, 1/2 C flour, 1/4 C butter). It should stick together and form crumbs.
Spread the mixture onto a baking sheet lined with parchment paper or top muffins with crumb mixture before baking.
Bake topping alone at 350 F for 20 minutes or follow cupcake baking instructions. Crumble on top of frosted cakes and cupcakes.
This is a classic Sicilian side dish, prepared with leafy greens, toasted pine nuts and raisins. It may sound like an odd combination, but it works; it’s sweet, savory, salty, spicy and just a little bitter. Many leafy greens will work in this recipe by Elise Bauer.
INGREDIENTS
1/4 cup pine nuts
2 Tbsp olive oil
4 garlic cloves, minced
1/4 cup golden raisins
1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/2 cup dry white wine or water
Salt and pepper to
DIRECTIONS
Heat a large sauté pan on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won’t take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.
Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards or kale, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-30 21:35:312013-07-30 21:35:31Sauteed Kale with Pine Nuts and Raisins
Purple Potato, Sweet Onion and Cubanelle Hash with Fried Eggs
Purple Potato, Sweet Onion and Cubanelle Hash with Fried Eggs
A great dish for a lazy weekend morning, it’s
the perfect combination of ingredients that will cure any ailment
INGREDIENTS
DIRECTIONS
Place a large non-stick skillet or cast iron skillet over medium high heat. Add about 2 tbsp olive oil. When oil is hot, add potatoes and stir occasionally until potatoes start to brown. Add kosher salt and pepper. Add onions and continue mixing occasionally until potatoes start to crisp and onions start to color. Add peppers. Reduce heat to medium. Continue cooking stirring occasionally until potatoes are crispy and tender inside, onions are caramelized and peppers are soft.
Heat a second nonstick pan to medium high. Crack egg and cook to your liking. Spoon potato mixture onto plate. Top with fried egg and garnish with chopped chives or parsley.
Drink Pairing:
Freshly squeezed orange or grapefruit juice, or a spicy Bloody Mary, would go nicely with this home-style dish.
[print-me target=”.post-content”]
Peach Cobbler Cupcakes
Peach Cobbler Cupcakes
This recipe from cupcakeproject.com takes the essence of cobbler and turns it into a treat that you don’t need a fork to enjoy. They are moist and rustic – the cupcakes won’t look identical and the peach chunks poking out of the sides and tops of some of the cupcakes will give them a definite homemade look.
INGREDIENTS
DIRECTIONS
With a fork, whisk flour, baking powder, and baking soda in a bowl. Beat butter and sugars in a large bowl for 1 minute until light and fluffy. Beat in eggs, sour cream, and vanilla extract until blended. Mix in flour mixture. Fold in peaches. Fill cupcake liners 1/2 full. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
Optional Crumb Topping:
If you like your muffins, pies, or oatmeal with crumb topping, you can follow this recipe and add it to the top of your cupcakes. You can bake the crumb topping separately and put it on top of frosting on top of your cupcake, or you can bake it on top of your cupcake all at once.
Using your hands, mix equal parts brown sugar and flour with half as much unsalted butter (e.g. 1/2 C brown sugar, 1/2 C flour, 1/4 C butter). It should stick together and form crumbs.
Spread the mixture onto a baking sheet lined with parchment paper or top muffins with crumb mixture before baking.
Bake topping alone at 350 F for 20 minutes or follow cupcake baking instructions. Crumble on top of frosted cakes and cupcakes.
[print-me target=”.post-content”]
Sauteed Kale with Pine Nuts and Raisins
Sautéed Kale with Pine Nuts and Raisins
This is a classic Sicilian side dish, prepared with leafy greens, toasted pine nuts and raisins. It may sound like an odd combination, but it works; it’s sweet, savory, salty, spicy and just a little bitter. Many leafy greens will work in this recipe by Elise Bauer.
INGREDIENTS
DIRECTIONS
Heat a large sauté pan on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won’t take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.
Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards or kale, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.
[print-me target=”.post-content”]