Monthly Archives: April 2012

Spinach Kamut Duck Egg Pasta

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Using the fresh spinach leaves and duck eggs from my box this week, I made PASTA!!!

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After washing the spinach thoroughly,

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I steamed it in a pot on the stove using 1/2 inch water and a steamer…

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Then removed the stems…

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And chopped it fine keeping the water on leaves.

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On a kneading surface, I added 2 cups freshly milled Kamut and 2 cups All Purpose flour, formed a well in which I added the chopped wet spinach and 2 duck eggs…

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Kneaded the dough…

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Rolled it out thin…

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Folded it in thirds…

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Then cut it in thin strips, unfolded each, & let them dry…

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Then I bought a pasta machine!

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Beautiful and delicious!

Recipe adapted from Dinner With Julie’s “Pasta Verde” which I found on my FOODILY app on my iPhone. What a great tool! Check it out here!
  • Duck Eggs (veggiesfromthefarm.wordpress.com)

Green Pancakes with Green Smoothies

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We’re trying it again and perfecting it…this time with more GREENS!

Adapted from a fun cookbook: The Sneaky Chef: Simple Strategies For Hiding Healthy Foods in Kids’ Favorite Meals

Green Pancakes

Adapted from The Sneaky Chef‘s “Chocolate Chip Pancakes”
3/4 c. freshly milled soft white wheat flour
1 tsp. baking powder
1/2 c. thawed Creepy Green Cubes
1/4 c. vanilla yogurt
1 tsp. vanilla flavoring
2 tbsp. milk
1 large egg
2 tbsp. honey
1/4 c. chocolate chips (optional)
Mix together dry ingredients. Mix together wet ingredients. Add the wet ingredients to the dry ingredients and stir just until blended.  If you are using chocolate chips, add them to the batter at this point and mix lightly. Spray a large skillet with oil spray and when hot, drop batter onto skillet. When bubbles begin to set around the edges of the pancake and the skillet-side is golden, gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is set. Serve with syrup. 😉

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(I like the pancakes above – they are my daughter’s creations!)

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The smoothie recipe is the same as before. This time I used 6 “creepy green cubes” and a whole apple. YUM!

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The cubes served two purposes – adding chill and lots of nutrition! Plus, since the greens were cooked and finely ground this time around, it smoothed out the leaf chunks that were a bit unpleasant last time.

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Variation: Try blueberries instead of grapes.

Kale Quiche

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Kale Quiche
 
 
 
 
 
 
 
 
Adapted from Spinach Quiche recipe from Allrecipes.com 
 

Ingredients

  • 1/2 cup butter (I used 3 tbsp.)
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained (I used fresh kale instead of spinach)
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (6 ounce) package herb and garlic feta, crumbled (I had plain feta and added oregano, basil, and rosemary)
  • 1 (8 ounce) package shredded Cheddar cheese
  • salt and pepper to taste
  • 1 (9 inch) unbaked deep dish pie crust
  • 4 eggs, beaten (I used cuckoo maran and araucana eggs from Farmer Z)
  • 1 cup milk
  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). (I baked the crust for 5-7 minutes before I put anything in it.)
  2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach (kale), mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
  3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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The second time I made it I used gorgonzola instead of feta, mozzarella instead of cheddar cheese, and capers instead of mushrooms. The flavors in both variations were DIVINE!