Kale, carrots, garlic, okra, zucchini, green beans-all out my garden this morning. I didn’t grow the quinoa. Stir fry for lunch. So easy.
Here’s my throw together recipe – adjust yours to taste and preference.
- 3 cups spiralized or sliced zucchini
- 1/4 cup thinly sliced onion
- 1/4 cup flour
- 2 eggs
- 1/4 cup shredded mozzarella
- 1/4 cup shredded sharp cheddar
- 1/4 cup shredded Parmesan
- Sea salt
- butter or olive oil
On low to medium heat saute onions and zucchini in butter or olive oil until desired softness, sprinkle in flour and stir to thicken, then add eggs and stir to mix. Add salt and mozzarella and cheddar. Stir until blended, then top with Parmesan – turn off heat and cover. Once the Parmesan is slightly melted, serve it up.
Now, to jazz this up by adding protein and calories, i would cook up some sliced beef sausage or home made beef sausage, then in the same pan, continue with this recipe.
Simple, easy, delicious!
Sausage can be expensive to buy, but it’s easy to make at home with a bit of effort and time. However, you may find that if you have lean sausage, it will be more difficult to break into small pieces. I usually cook it, then chop it in a food mill if i want small pieces like i use as pizza toppings.
- 1 lb ground beef or lamb
- 2 teaspoons salt
- 2 teaspoons ground or leaf sage
- 1 teaspoon ground black pepper
Thaw out the ground beef or lamb, then thoroughly mix in the spices. It is best to allow this to meld at least 24 hours. Typically, i make a couple pounds at a time, then freeze it back up in 1/2 lb packages. Then just thaw out as much as needed.
Breakfast can be simple and cheap. Most of us eat too much anyway, so why not save money and cut back on food? Best choice is to eat unadulterated, local, healthy in small portions.
Depending on how hungry i am:
- 1-2 okras
- 1/2 teaspoon olive oil
- 1-2 eggs
- Salt and pepper to tasted
Have at last found a milk producer from whom i can get real milk again. However, they don’t do butter, so skim off the cream from the jugs i purchase and shake it for butter. Shaking separates the butter from the buttermilk. Perfect for buttermilk biscuits.
- 2 cups Sunrise Mills Flour (or other all purpose)
- 1 tablespoon baking powder
- ¾ tsp salt
- ½ tsp baking soda
- 5 tablespoons chilled butter
- 1 cup buttermilk
Preheat oven to 425˚F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or I just use my fingers, cut the butter into the flour mixture until coarse crumbs form.
Add the buttermilk, tossing with a fork until a dough forms.
Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth.
Pat the dough to ¾ inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits 2 inches apart on a pan or cast iron skillet. Gather dough trimmings and pat to ¾ inch and cut out more biscuits.
Bake the biscuits until golden 12-15 minutes. Serve hot.
NOTE: to produce flaky biscuits, take care not to over handle the dough.
While in this case, my first two attempts following a recipe with the Sunrise Flour Mill resulted in less than desirable loaves, they were still very tasty. Sometimes, however, baking experiments simply aren’t an enjoyable eating experience – in those cases, one can either throw them out to your pets or chooks, compost them, or whir them into excellent bread crumbs to be used in myriad of recipes.
Here’s what i did with the bread since it was a bit stiff. Soak those slices in fresh farm eggs and slowly cook in butter. Serve with local honey or maple syrup.