Omellete (Spinach, Ham, Tomato, Swiss)

4 eggs
1cup~ milk
1/2 cup cubed swiss
1 tomato cubed
1/2 cup ham sliced and cubed
1/2 cup frozen spinach pack
sage, thyme, s/p

Heat up that spinach.  Chop down the other additions.  Beat the eggs and add the milk.  Then mix in tom, spinach, ham, swiss, and sprinkled some seasoning.  Cook it up and serve!

Curry Spinach Soufflé

• 25 g de beurre ramolli + 10 g pour le moule
• 1 packet d'épinards congelés
• 25 cl de lait
• 2-4 cuil. à soupe de farine
• noix muscade

• 4 œufs, jaunes et blancs séparés
• 1 cuil. à café de poudre de curry
• sel, poivre
• Mettez le lait à chauffer dans une casserole sans le laisser bouillir. Faites fondre le beurre dans une autre casserole sur feu moyen. Ajoutez la farine d'un coup. Remuez 1 min, puis incorporez peu à peu le lait chaud, versé en filet. Laissez épaissir 2 min sans cesser de remuer. Râpez un peu de noix muscade, salez et poivrez.
• Hors du feu, ajoutez les jaunes d'œufs un par un en remuant bien à chaque fois. Incorporez les épinards.
• Fouettez les blancs d'œufs en neige ferme dans une jatte avec 1 pincée de sel. Ajoutez-en un tiers au contenu du saladier en mélangeant vivement, puis incorporez le reste en soulevant délicatement la masse à la spatule.
• Versez cette préparation dans le moule. Enfournez sur la plaque chaude pour 35 min environ: le soufflé doit être bien gonflé et joliment doré. Servez sans attendre.

Garden 4/3

Veggie Burrito w/ zucchini and eggplant

 Bake sliced zucchini and eggplant with some olive oil, s/p,
thyme, and garlic.

I had leftover rice from earlier in the week. So the idea hit me, Burrito Time!

 Heat up a tortilla directly on the burner!  Quick way to warm it up and you get an extra layer of flavor from the char.  But be quick to flip it and don't get burned!









Voila!

Potato Carrot Parsnip Leek Soup (Veloute)

 4 potatoes
3 leeks
5-6 medium sized organic carrots
1 parsnip
1/2 cup milk
1 1/2-2cup vegetable stock
packet garnis- homegrown rosemary, oregano, thyme, sage
ground cumin, ginger, s/p

Boil vegetables.  Save the liquid you boiled them in with, because that will be the vegetable stock you add back into it soon.  Pass those veggies through a food processor until smooth.  Now my food processor isn't restaurant grade so there isn't enough room to add liquid to my mix.  So dump the veggies back into a pot and whisk over a low heat as you add the stock and milk to desired thickness.  Also let the packet garnis sit in there and you can add the other spices to taste.

Windowsill Gardening + Springtime seedling starts

Red Salad Bowl

 I made the seedling pots out of newspaper.  Awesome Idea!  Here's the great video I followed.

Kale and Swiss Chard

Red Salad Bowl

the gravesite of my indoor basil plant, the spearmint has taken no
 time sprouting extra shoots and I transplanted a few red salad bowl starts 

Oakleaf seedlings

more red salad bowl seedlings

The largest of my red salad bowl plants
 the one in the back is dead now. the dog ate it up

Parsley

Baby asparagus (Mary Washington)

Leek- I'm regrowing it from the bottom I chopped off while making soup
(1 week's growth!)

Salad bowl sprouting seedlings (oakleaf, red salad bowl, swiss chard mix)

Roasted Pepper and Parsnip Soup

1lb parsnips
2 red bell peppers
1 c. water
cumin, sage, basil, s/p
onion
garlic


Rough chop veggies and let simmer for 20min til parsnips start to feel soft.  Drain out veggies from water.  Place on cookie sheet and roast in the oven for 20min around 400F.  Blend veggies in food processor and add stock to desired thickness.