Farm Fresh to You keeps me on my toes. I thought chard and kale were exotic, but this weekend I received a mysterious turnip-like, bright green, root vegetable. Name? Kohlrabi. Have you heard of it? It’s in the same family as cabbage, broccoli, turnips, and more. In other words, healthy, just a little intimidating.
On the FFTY website, I found a recipe for Meat-Stuffed Kohlrabi. I simplified things in a major way, by using leftover ground turkey from our burritos on Friday night. First, I cut off the stems/leaves, and carved out the middle of each bud. Then I filled each with turkey, and placed them in simmering combination of water, white wine, garlic and the remaining Kohlrabi flesh.
They simmered for at least 30-40 minutes, until they were tender in a similar fashion to the stem of a head of broccoli after you steam it. Decent enough, but it probably would have been more productive to make stuffed peppers.
Making eggs for breakfast is easy for two, but what do you do when the table grows? The issue of timing eggs comes up especially around the holidays. I believe the oven is the answer – my mom suggested cooking bacon in the oven, and I hardly do it on the stove anymore.
So this morning, while David was running errands, I decided to try a similar baking method for eggs. Using the @epicurious iPad app, I stumbled upon the recipe for “Three-Cheese Baked Eggs with Roasted Peppers” which bought me at least an hour for prep and cooking. I swapped white onion for the scallions, and left out the peppers. I actually enjoyed the fluffy texture without vegetables, but you could add anything, like corn, spinach, zucchini, etc.
The beauty of this recipe is that it could serve a family of four or five, or you could double the batch for the holidays. And it’s not so far off of traditional scrambled eggs to the point that you could serve it with plenty of sides unlike other casseroles that overwhelm your taste buds, and the plate.
Side note: Funny how the photo looks a little Instamatic-ish. I really need to take a food photography class! Let me know if you know of any in the Bay Area that use regular point-and-shoot or iPhone cameras.
It’s the perfect time of year to enter soup territory, and a good way to use up red chard and other wintery vegetables from my Farm Fresh to You delivery.
Last night I boiled cabbage and onion to make homemade vegetable broth, which became the base for tonight’s Kale and White Bean Stew, with the following changes:
Ground turkey + 1 pear, shredded + 1 tbsp ricotta + chardonnay + salt & pepper = mmm mealtoaf.