RADISH BROWNS AND OVEN BAKED EGGS

When exploring healthy options and lower carbohydrate recipes I discovered radishes. Yes, that’s correct, radishes.  I only used to use them for color in my fresh salads and a little heated bite. I’ve made radish roses for decoration on a crudite’ plate. I never thought of cooking them and using them as a potato substitute.

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The French use them as a nibble with sweet butter and salt and a nice baguette. Ina Garten, the Barefoot Contessa, has a recipe you can find on the web. https://www.foodnetwork.com/recipes/ina-garten/radishes-with-butter-and-salt-recipe2-1945613. While I like them this way, cooking them has been a revelation.

My dear friend at  http://thecoastalcrushstyle.com/ sent me an article about weight gain. It got me thinking about carbs and how I could eliminate them. The article was actually very good. You should give it a read! Check it out on Instagram. (see references below)

I love hash browns. Who am I kidding; I love potatoes. One of my favorite breakfast meals is a frittata. I use Ore Ida’s Potatoes O’Brien for that dish and it’s amazing. That is actually where I got this idea from. I must admit, it made me very happy this morning.

I took a large bag of radishes and peeled them. Then I boiled them until they were just easily pierced with a knife. I strained them and returned to the hot pan, off the burner so it would help absorb the moisture. Once they were cooled I diced them into a small dice. I added some banana peppers from our garden and a bit of diced onion. So this morning Radish Browns were born.

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You will want to make sure your diced radishes are dry. The drier they are the less time it will take to brown them. Keep an eye on them and turn them several times to prevent burning and sticking. The end result is wonderful.

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I topped mine with some cracked eggs and stuck the pan under the broiler. I broiled it until the egg whites were set and the yolks were still slightly runny. Watch it carefully, it only takes a few seconds. Of course if you don’t like runny eggs, leave it under the broiler until they suit you.

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When radishes are cooked they take on a potato flavor. You can also roast or bake them. It’s one of those vegies that has a surprising flavor when they are prepared differently. Don’t take my word for it; give this one a try!

RADISH BROWNS AND OVEN BAKED EGGS

  • Servings: 2-4
  • Difficulty: easy
  • Print

INGREDIENTS:

  • 16 oz whole radishes, peeled
  • 4-5 banana peppers, seeded and sliced (can use any type pepper you like)
  • 1/4 medium onion, large dice
  • 1 Tbsp Olive oil
  • Kosher salt
  • Fresh ground pepper
  • 4 eggs

DIRECTIONS:

  1. Boil the peeled radishes for about 5-8 minutes or until a knife inserted pierces the flesh easily.
  2. Drain and return to the hot pan off the burner to absorb some of the moisture.
  3. Let cool and dice into cubes, as for hash browns.
  4. In a medium skillet that is oven-proof, add the olive oil and heat over med-high heat.
  5. Add the radishes, peppers, and onions and cook until the radishes begin to brown. Turn occasionally so they don’t burn and brown throughout.
  6. Once browned, season with salt and pepper.
  7. Spread the mixture flat and crack 4 eggs in different areas over the top.
  8. Place under the broiler until the eggs are set to the desired doneness.

Note: you can also, whip the eggs and add a bit of milk, and cheese and pour over the top instead of the cracked eggs.

A bit of fresh chopped basil would be good on top with any style egg.

Reference:  http://thecoastalcrushstyle.com/

https://instagram.com/shawnakaminski?utm_source=ig_profile_share&igshid=4mfk6eaf651r

Til next time,

Ciao xoxo

Viki D

 

 

 

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BAKED EGGPLANT STACKS

Everybody in my household loves eggplant Parmigiano. Our local farm stand had some beautiful specimens so I brought one home. While I like Parmigiano, I wanted to do something a little different. Baked eggplant stacks became my focus.

These stacks are stuffed with a whipped goat cheese and topped with a smoky tomato chutney and caramelized onions. I plan on making a tarragon vinaigrette and having a nice bibb lettuce salad to go with it. TARRAGON VINAIGRETTE

I sliced the eggplant into 1/2 inch slices. I then set up my dipping stations. One bowl was all-purpose flour, seasoned with salt and pepper. Next I took two jumbo eggs and some buttermilk and whisked them together. The third bowl was a combination of Italian bread crumbs, panko, and grated parmesan cheese.

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Beginning with the flour I coated both sides of the eggplant slices. Then dipped them into the egg-wash and gently shook off the excess. Last, they were dipped and coated in the crumb mixture. I painted the bottom of a foil lined sheet pan with olive oil, using a brush. The slices were placed on the sheet pan and lightly brushed with olive oil on the top. Baked at 400 degrees for 20-25 minutes on each side or until they come out a golden brown on both sides. I set them aside to cool.

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While they were cooling I made my whipped goat cheese. Using a combination of soft goat cheese, 1/3 less fat cream cheese and buttermilk. It was whipped until light and fluffy. I stirred in some chives for extra flavor. Then it was put it in the fridge until time to assemble.

The tomato chutney is cooked on the stove top using a cast iron skillet. When finished cooking I allow it to cool. It then gets stored in a mason jar in the fridge for future use. This chutney is exceptional on lamb burgers and also with eggs.

The caramelized onions were done ahead of time too. Once you have everything prepped the assembly is a piece of cake…..or should I say stack!

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Now all you do is assemble and bake as directed. My mouth is watering just smelling them!

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This might look like a lot of steps but it goes quickly. It is well worth the effort too. One stack is one serving. Have a simple green salad alongside. It’s an excellent meal.

BAKED EGGPLANT STACKS

  • Servings: 6-8
  • Difficulty: Intermediate
  • Print

FOR THE WHIPPED GOAT CHEESE:

INGREDIENTS:

  • 6 oz softened goat cheese
  • 4 oz cream cheese softened, I use 1/3 less fat
  • 1/4 C non-fat buttermilk
  • 1 Tbsp chopped chives

DIRECTIONS:

With a hand mixer, blend the cheeses together with the buttermilk. Stir in the chives. Put in a container and keep in the refrigerator until ready to use.

FOR THE CARAMELIZED ONION:

Slice one large onion into half moons. Place in a large skillet over medium-low heat and cover with a lid. DO NOT SEASON THEM YET! Check in 10 minutes and turn. Continue to cover and cook checking often. Once they are golden brown, season with  kosher salt and fresh ground pepper. Set aside.

FOR THE CHUTNEY:

INGREDIENTS:

  • 1 1/2 T olive oil
  • 1 small onion, chopped
  • 2 cloves of grated garlic
  • 1 tsp smoked paprika
  • 1/2 t Cajun seasoning
  • 3 oz tomato paste
  • 1 chipotle chili, diced
  • 1 can, fire roasted tomatoes, undrained
  • Kosher salt to taste

DIRECTIONS: In a Cast Iron skillet

  1. Heat the skillet over medium-low heat and saute the onion til soft, stir in the grated garlic, do not allow it to burn.
  2. Add smoked paprika, Cajun spice, and the tomato paste. Cook on low until the paste begins to darken, about 5 minutes.
  3. Add the tomatoes and chipotle chili and bring to a boil. Lower the heat, cover, and cook for 30 minutes stirring frequently.
  4. Remove the cover and simmer until thickened.
  5. Season with salt to taste. Allow to cool. Any unused portion can be put in a jar and kept in the refrigerator up to one month. Set aside.

FOR THE BAKED EGGPLANT:

INGREDIENTS:

  • 1 large eggplant, sliced into 1/2 inch slices
  • 1 C all purpose flour
  • 1 tsp fresh ground black pepper
  • 1 T kosher salt
  • 2 extra large eggs
  • 1/4 C non-fat buttermilk,
  • 1 C Italian breadcrumbs
  • 1 C panko
  • 1/2 C freshly grated Parmigiano cheese
  • olive oil in a small dish with a pastry brush

DIRECTIONS:

Set up dredging stations:

Bowl 1: Mix the flour and salt and pepper.

Bowl 2: Beat the eggs together with the buttermilk until light and fluffy.

Bowl 3: Combine the bread crumbs, panko, and the grated Parmigiano.

  1. Pre-heat the oven to 400 degrees
  2. Line a baking sheet with non-stick foil and brush over the surface with olive oil.
  3. Beginning with the flour dredge both sides of the eggplant slice.
  4. Dip in the egg mixture to coat both sides, shake lightly to remove excess.
  5. Dredge in the crumb mixture, shake lightly to remove excess.
  6. Place the slice on the greased pan and continue with the rest of the slices.
  7. Using a brush lightly dab the top of the slices with olive oil to assist in browning.
  8. Once complete, place in the oven for 20-25 minutes, remove and turn to the other side and continue to bake until golden brown, about 20-25 minutes.

ASSEMBLY:

  1. Starting with a larger slice, place on a baking sheet, put a dollop of whipped goat cheese on top. Using a slightly smaller slice place on top of the first slice and dollop with another layer of goat cheese. Using a slightly smaller slice than the last, top with a dollop of chutney, and a few of the caramelized onions.  Continue with the rest of your eggplant until all of it is stacked.
  2. Bake in a 350 degree oven for 20-25 minutes. Serve hot!

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Til next time,

Ciao xoxo

Viki D