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Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner! Besides cooking, gardening and photography, I also like to sew. Here are some items from my Etsy Shop:

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Spicy Chard Omelette Sandwich with Crispy Hash Browns This egg sandwich was made using Swiss chard and tomatoes from our front yard. My husband made the potatoes from leftover baked potatoes while I went out to harvest some chard. I use a small knife and cut the outer leaves from the bigger plants, leaving the core of the plant to grow. This method of harvesting is called “cut and come again” and it’s a good way to keep your greens growing all season long. Once inside, wash and chop the Swiss chard, stems and all, (about 1 1/2 cups) and saute in a skillet with a little bit of water, about 1/4 cup. Cover and let it steam until most of the water is absorbed and the chard is cooked. Remove the cooked chard to a dish and set aside. Add a small pat of butter to the skillet. Scramble 3 eggs and a little grated cheddar cheese together and pour into the pan. Let the eggs cook for a minute and then add the chard back. Cook until the egg is most of the way cooked, then flip to cook through the rest of the way. Toast two English muffins. Mix 1 tsp or more sriracha sauce with a tblsp mayo. Spread the spicy mayo on the muffins. Cut up some avocado and tomatoes. Layer it all together and serve with hash browns. For the crispy hash browns: Chop onion, brown in a skillet with olive oil. Turn on the broiler. Add chopped leftover potato, salt and pepper. Cook for a few minutes, then remove to a cookie sheet and crisp up under the broiler. Yum!

Spicy Chard Omelette Sandwich with Crispy Hash Browns

This egg sandwich was made using Swiss chard and tomatoes from our front yard. My husband made the potatoes from leftover baked potatoes while I went out to harvest some chard. I use a small knife and cut the outer leaves from the bigger plants, leaving the core of the plant to grow. This method of harvesting is called “cut and come again” and it’s a good way to keep your greens growing all season long.

Once inside, wash and chop the Swiss chard, stems and all, (about 1 1/2 cups) and saute in a skillet with a little bit of water, about 1/4 cup. Cover and let it steam until most of the water is absorbed and the chard is cooked. Remove the cooked chard to a dish and set aside. Add a small pat of butter to the skillet. Scramble 3 eggs and a little grated cheddar cheese together and pour into the pan. Let the eggs cook for a minute and then add the chard back. Cook until the egg is most of the way cooked, then flip to cook through the rest of the way.

Toast two English muffins. Mix 1 tsp or more sriracha sauce with a tblsp mayo. Spread the spicy mayo on the muffins. Cut up some avocado and tomatoes. Layer it all together and serve with hash browns.

For the crispy hash browns: Chop onion, brown in a skillet with olive oil. Turn on the broiler. Add chopped leftover potato, salt and pepper. Cook for a few minutes, then remove to a cookie sheet and crisp up under the broiler.

Yum!

2012.02.11  1:31pm  ∞

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