Savory Bread Pudding

Okay, so I don't have a photo of this but trust me, it's delicious.  Basically a glorified egg bake that is easy and super super delicious.

You'll need (for 2 servings):

• 4 eggs, beaten until light
• 1 cup milk (use half & half or cream for thicker or richer)
• 1 carrot, shredded
• 1 leaf of chard, chopped with kitchen shears
• 2-3 leaves of spinach, chopped with kitchen shears
• a few ounces of Swiss cheese, shredded or in small chunks
• 1-2 thick slices of delicious bread, cubed.  I used a garlic herb bread from the farmer's market that is to die for.  Another good choice is dill bread.  
• 1 tablespoon Italian seasoning
• a few dashes salt
• a dash paprika
• 1 extra teaspoon dried basil

The steps:

• Preheat oven to 425
• In a large bowl, combine eggs and milk.
• Add seasonings and stir.
• Add cubes of bread and stir gently so that they absorb the liquids
• Add remaining ingredients and gently combine
• Pour ingredients into a grease square corningware baking dish, with a lid.
• Add more milk if the liquid mixture doesn't mostly cover the dry ingredients
• Bake 10-15 minutes, or until puffed up and the bread begins to brown.
• Let stand 5-10 minutes and enjoy

This is a very versatile recipe that, like quiche, can be made with many different kinds of ingredients.  Try it with various combinations of carrots, spinach, chard, peppers, mushrooms, onions, sun dried tomatoes, etc.

Spicy Southwestern Stew

Sorta my version of tortilla soup, but without chicken.  And this turned out a lot thicker than I meant for it to, so we're calling it a stew.  This is a recipe using lots of canned goods, so quick, easy, and cheap.  Would probably still be delicious with little tortilla strips in it.

You'll need (for 4 big servings):

• 2 cloves garlic, crushed & chopped
• 1 cup brown basmati rice (measured raw).  Cooked for about half the prescribed time
• About a tablespoon olive oil
• 12 oz can tomato paste (though, if you want it thinner, use an 8oz can)
• 11oz corn
• 15oz diced tomatoes
• 2 cans black beans, drained and rinsed.  I think the easiest way to do this is to empty the can into a mesh strainer and rinse under the faucet
• 32oz vegetable broth (AKA one carton)
• 2 carrots, shredded
• 1 small bunch spinach (cut in slices using your kitchen shears)
• 1 teaspoon paprika
• 2 teaspoons cumin
• 2 teaspoons red pepper flakes
• 1 teaspoon seasoned salt
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1 heaping tablespoon brown sugar

The steps:

• Heat garlic over high heat in olive oil until aromatic.
• Reduce heat to medium-low and add all of the canned goods
• Add carrot, spinach, and rice
• Season
• Let simmer for about 15-20 minutes, until rice is tender.

It's that simple.  Serve with tortilla strips and/or shredded cheese.

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Delicious Nutritious Breakfast

Wondering what to do with you chard, carrots or other fall crops?  I'm telling you, I've been making some seriously delicious breakfasts lately.  I've just signed up for a 3 week fall CSA share that includes all kinds of greens, chard, carrots, spinach, beets, and onions.  It can be hard to use up all these greens because I'm just not always in the mood for salad.  I also, usually, am rushed in the morning because I have to get to work (and have a hard time getting up early).  Anyhow, here is the basic delicious, 5 minute egg breakfast.

You'll need (for one serving):**

• 2 eggs
• 1/2-1tablespoon skim milk
• half a carrot stick
• one big leaf of chard
• 1 garlic clove
• 1 dash seasoned salt
• a couple dashes Italian seasoning
• olive oil to coat the pan

The Steps:

• Pour some olive oil in a small, nonstick skillet
• Use your vegetable peeler to grate thin strips of carrot directly into the skillet.  This recipe is also great for not creating many dishes (the bane to my existence).
• Use your kitchen shears to cut the chard into small strips directly into the skillet
• Use a large knife to crush the garlic clove and place it in the skillet
• Turn heat to high and crack in eggs.  
• Add milk and seasonings.
• Stir constantly to avoid burning and cook until your desired done-ness.  Serve and eat.  Delicious with a little salsa, hot sauce, or parmesan cheese.

**The caveat to this recipe is that every single ingredient is organic and local (aside from oil) and the eggs are fresh from a local farm where the chickens run around and get chased by children.  This makes a world of difference in the flavor.

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