From St. Peter’s Family Recipes – Old & New Favorites cookbook page 84 by Belinda Bost. A great simple breakfast casserole from a church cookbook – the perfect dish to add some GREENS!
- 1/2 bag herb bread crumbs
- 2 cups grated sharp cheese (I used mild cheddar cheese)
- 2 lbs. mild Jimmy Dean sausage, cooked and drained (I used just one)
- 1 bunch greens, cooked and chopped (kale, chard, spinach, turnip/collard/radish greens)
- 2 cups milk (I used just one)
- 3/4 tsp. dry mustard
- 1 can cream of mushroom soup
- 1/2 cup milk
- 4 eggs
Spray 9″ x 13″ dish with cooking spray. Cover the bottom of dish with herb bread crumbs. Top with sausage and cheese (here is where I added the cooked, chopped greens). Mix mushroom soup with 1/2 cup milk and pour over sausage and cheese. Mix eggs and 2 cups milk. Pour over soup mixture. Bake at 300° for 1 1/2 hours. *Can be prepared ahead of time–add egg mixture before baking. *Great anytime *The Bost Bunch loves it!
Using the fresh spinach leaves and duck eggs from my box this week, I made PASTA!!!
After washing the spinach thoroughly,
I steamed it in a pot on the stove using 1/2 inch water and a steamer…
Then removed the stems…
And chopped it fine keeping the water on leaves.
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…
Kneaded the dough…
Rolled it out thin…
Folded it in thirds…
Then cut it in thin strips, unfolded each, & let them dry…
Then I bought a pasta machine!
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)
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.
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…
I add the greens, beans, tomatoes, and basil and cook till heated and wilted…
…then add the barley to heat through.
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.