Week 3
Custardy Eggs - Crustless Quiche- Light and Delicious- Warm and Eggy Goodness
Always start with good eggs that are pastured and organic! Creamy and custard-like. This technique builds on a basic ratio of eggs and cream. Endless options for adding meat, vegetables, and herbs are your creativeness! Use your leftovers from the night before.
Ingredients:
6 large Eggs
2 cups Heavy Cream
1 cup Whole Milk
2- 3 cups of add ins
This delicious staple recipe is perfect for breakfast, lunch, or dinner.
Eggs: The eggs are the base of the recipe that holds everything together! This is how you will get an irresistible custard-like texture.
Heavy Cream: The heavy cream creates a thick filling that adds creaminess to the dish and balances the milk out.
Milk: This makes it slightly dense but still fluffy, using a blend of heavy cream and milk. Use whole milk. . The extra fat content is important for achieving the best texture.
Herbs and Seasoning: Adding fresh herbs and spices will elevate the flavor and make it richer in taste. Maybe a sprinkle of grated cheese?
Directions:
Preheat Oven: To begin, preheat your oven to 350 degrees Fahrenheit.Create: Whisk the eggs, heavy cream, milk, salt and pepper together in a large bowl. Precook Add-ins: If adding any meats or vegetables, make sure to brown or sauté them in a skillet before adding them to the egg mixture. Bake: Next up, pour the egg mixture over vegetables and sprinkle herbs on top. Bake for 45 to 55 minutes until the center is set. Rest: Allow at least 15 minutes before slicing
You run the risk of scrambling your eggs if you cook it on too high of a heat.Precook Any Toppings/Add-ins: Sautéed or fully cooked and patted dry, before adding into your egg mixture. Meats and vegetables retain a lot of water and will release once it is baked.
Egg to Milk Ratios: In order to keep the perfect custardy texture, for every egg you use, you need half a cup of milk. (This ratio also goes for heavy cream.) It’s super important to follow because if you don’t use enough milk, it will be dry. Too much milk, and it will be soggy. In the Refrigerator: Will last in the fridge for up to 3 days. In the Freezer: Wrap your eggy dish in an airtight container. You can freeze for up to 2 weeks before it starts to lose flavor and texture.
RECIPES for WEEK THREE
Super smoothie:
1 cup raw beet cut into small pieces (potassium)
1 whole lemon (soluble fiber)
1 whole avocado (fat)
1 cup water
1 cup cooked (potassium) spinach
2 scoops Goat Whey (Protein)
2 tablespoon fresh grated Ginger (anti-inflammation and microbial)
1 teaspoon Cinnamon (anti-inflammation and microbial)
½ teaspoon Cardamon
1/4 teaspoon Clove
1 cup ice
Seaweed Salad
Use any combinations of veggies for a Asian slaw: try carrots, daikon, cabbage and cucumbers.
Asian Dressing- Compliment the sea vegetables.
3 Tablespoons organic rice vinegar or apple cider vinegar
3 Tablespoon tamari
1-2 Tablespoons fresh lime juice
1 Tablespoons grated ginger
1 teaspoon organic sesame oil (optional)
¼ cup extra virgin olive oil
Good Brands: Maine Coast, Eden, Emerald Cove, RawNori, Ocean’s Balance
This is a tasty soup. It is a good broth in all seasons and weather. With hearty beef ribs, lamb balls, or a light fish, the ginger gently warm your mouth, while acidic tamarind and tomatoes come together in a fragrant broth. Fish or eggs can be gently poached in the broth.
Tamarind Soup
Yield: 4 to 6 servings
2 tablespoons extra virgin olive oil
2 shallots, sliced thin
4 garlic cloves, sliced thin or minced
2 lemongrass stalks, trimmed, cut into 4-inch-long pieces and smashed with the side of a knife
3-inch piece fresh ginger, grated (3 tablespoons)
1 (14½-ounce) jar organic tomatoes with their juices
1 to 3 Thai chiles, sliced or whole, depending on your heat preference
4 cups vegetable stock
2 tablespoons tamarind concentrate or ½ cup tamarind purée (see Tip)
5-6 red radishes or daikon, cut into ¼-inch slices (2 cups)
1 sweet potato cut into small 1” size
1 to 2 tablespoons fish sauce or apple cider vinegar
3 cups spinach leaves
2-4 bok choy or any of your favorite broccoli vegetables
1 cup mixed chopped fresh herbs, such as basil, dill and cilantro
Heat the oil in a heavy-bottomed pot over medium-high. Add the shallots, and stir until softened, about 3 minutes. Add the garlic, lemongrass and 2 tablespoons of grated ginger. Stir and cook for 1 minute.
Reduce heat to medium and add the tomatoes, their juices and the chiles. Simmer until the tomato juices thicken slightly, about 5 minutes. Stir in the vegetable stock, tamarind and 1 cup water. Bring to a simmer over medium-high, then lower heat to until the liquid reduces just slightly, about 10 minutes.
Add the potato and cook until just beginning to soften, about 6 minutes. Add the radish and cook until just tender, about 5 minutes. Stir in the remaining ginger and fish sauce or apple cider vinegar, if using. Taste and adjust the seasoning with salt. Add either cooked lamb ball, or sliced beef, or cooked chicken or poach a piece of fish or an egg.
Add in the spinach until wilted, or cook the bok choy or any other vegetable that you wish to add to this broth.
Tamarind can be found as a purée or paste, in varying degrees of concentration. Look for something fresh or in a jar that is labeled organic and no added ingredients.. Taste the store-bought tamarind to determine how acidic it is and how much to use in the soup. Tamarind pods or pulp can also be bought to make the purée at home. It can be found in the produce section or in African, Caribbean or Asian grocery stores.