Glorious Sweet Rolls

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After a little research, I learned duck eggs are exceptional in baked goods, so I figured some homemade sweet rolls were in order!

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After working with this incredible dough, I was confident these would be my best ever…and they were. Wow!

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The next morning I drizzled on a light glaze, and the family DEVOURED them.

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Open Faced B.Ew.K.Q. Sandwich

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Okay, this is a stretch! I’ll call it “Open-Faced Bacon Egg-White Kale Queso Sandwich”.
I spread the Kale Queso on a piece if toast…

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Added some bacon…

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And topped it all with a scrambled egg white and kale.

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Gooooooood Morning World!

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Kale Queso

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Just looking for a way to use more greens!

Spinach dip has been on my mind lately but I haven’t found a recipe I wanted to make. So, shortcuts are good! Monterey Jack Queso dip with Kale added in…

I cooked the kale before I added it into the queso.

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Chopped it real fine…

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And served it with some blue tortilla chips!

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Kielbasa, Cabbage, and Kale

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Adapted from the Better Homes and Gardens New Cookbook “Kielbasa and Cabbage”:
My version included:
2 tbsp butter
Add Pampered Chef Smoky Applewood Rub to vinegar/juice/brown sugar mixture
3/4 head small cabbage
Add a bunch of kale, stems removed, and cut into strips
Just before the end of cooking, add kale and stir till it wilts (make sure it stays bright green!)

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Not ideal for Spring, but it sure was good! Even for my 2 year old who finished her supper before her siblings!

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Oatmeal Pancakes with Link Sausage

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When spring arrived, or when the spring farm share began, so did the eggs…

WOW! Eggs in my box! And….they’re….colored?

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Thank goodness Farmer Z explained it all in his email. The blue egg is from an Araucana hen. The brown spotted egg is from a Cuckoo Maran hen. In the back is a duck egg.

I used the chicken eggs in the oatmeal pancake recipe along with some water. This had to sit for a few minutes to let the oatmeal and other dry ingredients soak into the wet ingredients.

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While waiting, I started the link sausage.

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Then onto the pancakes. Notice how I made them very small…like Silver Dollar pancakes. The kids love them this way!

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The sausage is almost done…

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And….

I FORGOT TO TAKE A PICTURE!!! (Must’ve been too busy eating and serving them!)

VERSATILE OAT MIX (a recipe from my Mom!)

3 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
3-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups shortening
3 cups quick-cooking oats
 
ADDITIONAL INGREDIENTS FOR OAT PANCAKES:
1 egg, beaten
1 cup water
 

In a large bowl, combine the flour, sugars, baking powder and salt. Mix well. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months. YIELD: 9 cups (number of batches varies depending on recipe used).

TO PREPARE PANCAKES: Combine 1-1/2 cups oat mix, egg and milk in a bowl. Mix well. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top. Cook until second side is golden brown. YIELD: 10 pancakes.

Ground Beef, Mixed Greens, and Barley Soup

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Another great recipe from No-Guilt! Carb Diet Cookbook! As usual, I substituted the green leafy veggie I received in my CSA box for what was called for in the recipe. The original recipe is called, “Ground Beef, Spinach, & Barley Soup”. I used mixed greens which included mustard and turnip greens.

As you can see from the picture, I like my soup chunky!

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Barley and Baby Greens Skillet

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I found a new cookbook the other day that caught my attention called No-Guilt! Carb Diet Cookbook because not only did it have recipes that used some of the greens I’ve been getting in my CSA box but also the grains I’ve been using from making my own bread. It’s not often in my world I see words like amaranth, millet, or polenta. Those grains are actually in my pantry but I don’t exactly know how to use them.

Farmer Z said he took extra time to cut baby greens for us this week. Spinach, swiss chard, kale, and red chicory. I can imagine how cute they are coming up in the warm spring Tennessee mountain air. Bright green and sweet to the taste.

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The original recipe in the book is called” Barley and Swiss Chard Skillet”. But I had baby greens…

And I changed some ingredients around to fit what I had: orange sweet pepper instead of green pepper, great northern beans instead of navy beans, minced garlic instead of garlic powder, pearled barley instead of quick-cooking barley, and dried basil instead of fresh basil. (My husband planted an herb garden for me this year so I can’t wait to just walk outside and grab a few fresh herbs for dinner!) Here I’m sautéing the red and orange peppers in olive oil

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I add the greens, beans, tomatoes, and basil and cook till heated and wilted…

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…then add the barley to heat through.

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A great balanced dish that was actually filling. But that was the point of the book: to use the right combination of carbs, protein, and vegetables for health and that full-tummy feeling.

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