Baked Eggs - Mexican Style

After I discovered baked eggs, I started preparing them more often and with different bases. Here is a version using kale and Mexican spices. I put a bit of lime in it because I like citrus with kale. Leave it out if you don't have it or try lemon instead. For the kale, I place the washed and trimmed leaves in a bowl and microwave for about 1 to 2 minutes. I squeeze out the liquid and then chop the kale roughly. Any I don't use in the recipe I set aside for another use, such as topping on soup or an addition to salad or a bowl. I hope you enjoy this version of baked eggs.

Potato Cabbage Soup

Full Belly provided new potatoes, green garlic and cabbage. I wanted something quick and since it has been so cold and rainy - a nice warming soup. This soup fit the bill and turned out to be really easy to make. I do enjoy chopping, if you don't, feel free to substitute that wonderful pre-sliced cabbage from the grocery. The parmesan really adds lots of flavor, so don't skimp on it. I like greens and potatoes with lemon, so a squeeze of lemon right before serving really helped the soup taste fresh and vibrant. I hope you'll try it.

Lemon Chicken and Kale

I started getting Full Belly again. They agreed on a trial basis to delivery to my house. So wonderful. If you have it available where you live--getting veggies delivered from an organic farm is so amazing. It gives me a chance to eat seasonally and use my creative cooking skills. This past week it was plenty of greens, including kale. This recipe is a really nice way to use preserved lemon and kale. Plus it is a one pan meal. I love those. The chicken, lemon and almonds really balance out the robust flavor of kale. This is a recipe I definitely want to incorporate into my monthly rotation. Recipe adapted from one by Donna Hay.

Two Pasta Sauces

We love pasta! If I make pasta, hubby will eat it all. I have a number of pasta recipes, some I've shared on this blog already. Here are two more that I love. The first one is so simple, yet supremely delicious. It will change your life; honest. The second is a less caloric version of a tomato cream sauce. Feel free to amp up the richness by using heavy cream or sour cream. I tend to use what I have on hand. Note also that neither recipe uses spices. Before you start dumping in the basil and other Italian spices and heaven forbid--meat, give them a try as is. I think you'll be pleasantly surprised by how flavorful these tomato sauces are. Enjoy.

Meyer Lemon Marmalade

Still working on using up my citrus. Today's recipe is for Meyer Lemon Marmalade. I'm not a fan of marmalade, but this one is surprisingly light and sunshiny tasting. I used Meyer lemons, but you could use any sweet lemon in the recipe. It may work OK with regular lemons as long as you increase the sugar a bit. I've not tried that. This recipe is pretty easy; you know I prefer simpler recipes. The only tricky part is pouring the lemons into the strainer. This is why I made a very small batch, so the amount I had to lift and pour was less. I used a strainer set over a pan in the sink so as to not get hot water on me. Worked good. I made two batches of the jam. Craig really liked it. I've included a variation for cardamon lemon marmalade below too. I adapted a recipe by David Lebovitz.