Good News for Good Food

For many years, eggs were considered a cholesterol-packed villain in the story of you versus heart disease, and many people erroneously limited – or altogether avoided – eggs as a part of their regular heart healthy diet.

Now a report from a panel of U.S. nutrition and medical experts is debunking that myth for good. Dietary Guidelines for Americans, a federal publication that has far-reaching impact on our food choices, announced “cholesterol is not considered a nutrient of concern for overconsumption.” Meaning, eggs can shake off the bad reputation and be recognized as a nutritious and convenient part of your healthy, well-balanced diet.

And there’s more! According to CNN, the report also identifies under-consumed “shortfall nutrients,” including vitamins A, D, and E, as well as folate, calcium, magnesium, and potassium. You can find all of these nutrients and a slew of others in – you guessed it – EGGS!  To read the complete article from CNN, click here: “Cholesterol in food not a concern, new report says

So go ahead. Crack in to our eggs for breakfast, for dinner, or anytime. They’re good for you!

To read more about the nutritional benefits of eggs for you and your family, click here

Why We Love Breakfast Bowls

Seriously yummy:  Egg-Sausage & Tomato Breakfast Bowl.

Seriously yummy: Egg-Sausage & Tomato Breakfast Bowl.

We’re not sure who invented the breakfast bowl, but it’s about time we thanked him or her.   Profusely.

After all, there’s no easier way to make a sophisticated looking breakfast. And did we mention that it can take less time than brewing a pot of coffee?

The basic formula

First, put a few humble things into a bowl—maybe hot sautéed potatoes or hash, cooked rice or grits, sautéed greens, or even a bit of a leftover stir-fry or stew.  Next, top it all with an egg or two, cooked your way.   Then, you can give the whole thing an optional dash of some flavorful condiment—say, sriracha sauce, ketchup, or [insert your favorite secret sauce idea here].

Suddenly you have a nourishing, filling meal in a bowl that’s good enough for company. Bonus: Maybe you used up some leftovers, too!

A few easy riffs

Some of our favorite breakfast bowl recipes, from incredibleegg.com, riff just a little more on that same, basic formula.  Make them in your microwave and keep your kitchen cool. They’re perfect for a crazy-busy morning when you want something a little more exciting than cereal.

Give ‘em a try – just click on the title to take you to the recipe.   What’s your favorite breakfast bowl?  Post a photo here!

Microwave 3-Minute Breakfast Hash

microwave-3-minute-breakfast-hash

Microwave Egg Veggie Breakfast Bowl

microwave-egg-and-veggie-breakfast-bowl

Microwave Egg, Sausage & Tomato Breakfast Bowl  (pictured above)

 

Cooking with Kids: Mothers’ Day Breakfast in Bed

 

Mary_Cassatt_-_Breakfast_in_Bed_-_Huntington_Library
Image: Breakfast in Bed by Mary Cassatt [Public Domain], via Wikimedia Commons. 
 

Ask any mom what she wants most for Mother’s Day and she’ll probably say “a day off!” Letting her sleep in and be served breakfast in bed is a great start. It’s also a wonderful way for kids to flex their cooking skills…no matter what their age!

What kids can handle

Kids can usually do a lot more in the kitchen than you think. But no matter how capable they seem, always have an adult in charge in the kitchen.  Here are some age-appropriate tasks they’ll have fun doing:

-Toddlers can wash fruit and tear herb or lettuce leaves for a fruit salad or garnish.

-3-5- year olds can help beat eggs, cut soft fruits, cheeses or avocados with a butter knife, pour pre-measured liquids and mix batters, knead doughs, and grease pans.

-6-9 year olds can crack and beat eggs, use a rolling pin, peel fruits and vegetables, scoop batter into muffin cups, make toast, grate cheeses, and use an electric mixer.

-10-year-olds on up can work pretty independently, but will need adult supervision to make sure they’re following safety rules.

Easy recipes to try together

Make-ahead recipes are ideal so there’s not too much noise in the kitchen in the morning, and Mom can sleep in (or at least pretend to!).  Stratas, “overnight” French toast or muffins, or slow-cooker oatmeal recipes make great candidates.

No-cook recipes are a great choice for little ones, who can simply assemble a meal with pre-cooked or prepped ingredients.  Even a toddler can:

– Decorate an open-faced English muffin with slices of hard boiled eggs and strips of precooked bacon.

– Layer granola, yogurt and berries in a Mason jar for gorgeous breakfast sundaes.

– Stir together softened cream cheese and jam, spread it on an open-faced bagel, and sprinkle with berries.

– Spread pumpernickel bread slices with a little cream cheese and top with slices of smoked salmon and chopped hard-boiled eggs.

Or for an over-the-top (but easy) presentation, kids can fill a Bento box with bite-size tasty tidbits, like cherry tomatoes, berries, toast points, hard boiled eggs, cut-up fruit, mini-muffins, and small containers of jam, peanut butter, or softened butter.

Whatever goes on the breakfast tray, don’t forget a card for Mom (preferably homemade), and maybe a flower or two!  And of course, everyone (except Mom) should clean up the kitchen afterwards.

Tell us… what are you going to serve Mom for breakfast this Mother’s Day?

 

Decorating Brown Eggs for Easter

Neon Eggs

Brown is Beautiful!

Did you know you can decorate brown eggs?  To the families who raise our beautiful brown organic eggs, it just comes naturally. “I’m always baking and cooking with them anyway,” says Neila Zook, who raises hens in two barns for us with her family in Pennsylvania.

G-man and his Egg

No special dyes needed!  The Zooks just use the egg decorating kits available in any supermarket.  This year, they had fun with a neon color kit (here, 4-year-old “G-Man” shows off his handiwork).

Old-world, rich color.  Starting with brown eggs  gives you a whole new color palate to work with.  Eggs take on an elegant, deeper tone:  yellows become deep gold, purples take on an eggplant-like hue, blues and greens become nicely dusky.  It’s a beautiful change from the ordinary!

Other dyes to try.  You can also experiment with organic egg dye kits, or make your own natural egg dyes using ingredients like red cabbage, beets, blueberries, turmeric—even flower petals!  DIY natural egg dyeing takes a little more time, but you’ll love the rich, natural-looking colors it produces.

Eggstra Decoration

Paint, sparkles and feathers, oh my.  Of course, instead of (or in addition to) dyeing our eggs, you can paint them, drizzle them with colored glues, cover with feathers, sequins, or glitter – the sky’s the limit! Or, draw a design or write a message on your eggs (we couldn’t resist a little shameless product placement here).

Another nice perk of starting with great eggs:  When you’re finished admiring them, you can turn them into the best organic egg salad ever (say, this tasty egg salad with avocado, from allrecipes.com via yummly.com).  “Just knowing that I am giving my family the best quality egg there is, is great to me!” says Neila.

How do you decorate our beautiful  brown eggs?  Share it here!

 

Eggs are Powerful Symbols at Passover

 

RoastedEggs

When Passover begins tomorrow, families all over the world will gather for a Seder, or ritual meal. No matter what’s served, eggs are always on the table as powerful symbolic foods.

Many families dip hard-boiled eggs in salt water, to commemorate the tears and sweat of their ancestors’ enslavement in Egypt. And a hard-boiled egg, usually roasted, is placed on the Seder plate—its roundness suggesting the cycle of life, rebirth, and renewal. Its burnt, sometimes cracked shell is also a reminder of ancient sacrificial offerings.

If you’re roasting one of our organic eggs, you’ll find its brown color is striking. Just hard-boil the egg first, and place in a 350°F oven until it starts getting a burnt, cracked look—about 15-20 minutes.
All of us at Pete and Gerry’s Organic Eggs wish you a warm, healthy Passover. Chag Sameach!

Dessert Recipe: Pumpkin Cheesecake

Pumpkin, a favorite fall ingredient!

Cheesecakes are pure indulgence, and this one will impress your most discriminating guests. It’s creamy and rich, and the pumpkin gives it a seasonal flair. Other than the cognac, you can find organic versions of all the ingredients in your local supermarket or natural food store.

Pumpkin Cheesecake

Pumpkin Cheesecake

CRUST

2 cups organic graham cracker crumbs
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/3 cup melted butter
1/4 cup organic sugar

Directions:

1. Preheat oven to 425°.
2. Combine ingredients and press into bottom of 10″ spring-form pan.
3. Bake for 8-10 minutes.
4. Remove from oven.
5. Reset oven to 325°.

FILLING

2 lbs organic cream cheese softened
3 tablespoons Maple Grove Farms organic maple syrup
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup organic whipping cream
1-1/4 cups organic sugar
3 tablespoons cognac
4 Pete and Gerry’s Organic Eggs at room temperature
1 cup Farmers Market organic canned pumpkin

Directions:
1. Beat cream cheese with mixer in a large bowl until smooth.
2. Gradually add sugar, beating until light and fluffy.
3. Add maple syrup, cognac, ginger, cinnamon and nutmeg.
4. Blend thoroughly.
5. Add eggs, one at a time, beating thoroughly after each one.
6. Add whipping cream and pumpkin.
7. Mix well. Pour onto cooled piecrust in spring-form pan.
8. Bake at 325° for 45 minutes, then turn oven off but do not remove cheesecake.
*Do not open door during baking time or for one hour after oven is turned off!

TOPPING

2 cups organic sour cream
1 tablespoon Maple Grove Farms organic maple syrup
1 tablespoon cognac
1/4 cup organic sugar.

Directions:

1. Preheat oven to 425-degrees.
2. Blend ingredients, spread over cheesecake and bake 10 minutes.
3. Allow to cool at room temperature.
4. Chill for at least 3 hours before removing sides of pan.

We hope you enjoy this delicious organic pumpkin cheesecake as a part of a potluck or favorite fall feast.

Recipe from the Crafty Hostess: Sunny Side Up Pizza with Goat Cheese & Herbs

Sunny Side Up Pizza with Goat Cheese & Herbs

Sunny Side Up Pizza with Goat Cheese & Herbs

One of our favorite bloggers,  The Crafty Hostess, a “true foodie at heart,” was inspired in the kitchen from an early age by her grandmother. She has fond memories of cooking with her grandmother. Now she is passing her love for cooking onto her own children.  There is nothing better than cooking together with your children. Cooking and entertaining is are true passions of the Crafty Hostess that she shares with her readers.

We are happy to know that Danielle is passionate about using our Pete and Gerry’s Organic Eggs in her cooking and recipe creation.  Eggs are a staple in the kitchen when it comes to baking but can also be used in more savory creations such as in this amazing recipe for Sunny Side Up Pizza with Goat Cheese and Herbs shared by The Crafty Hostess in a recent blog post.  I would love to try making this pizza showcasing fresh local ingredients this summer, goat cheese from our friends at Meadowstone Farm and fresh Rosemary from my patio herb garden.

The Crafty Hostess

To enjoy the RECIPE for this pizza please visit The Crafty Hostess’ Blog and also enjoy her tips for entertaining and more.

Holiday Cookie Recipe-Pignoli Cookies from Carol Murko

Farm To Table Friday-Holiday Cookie Recipe

Holiday Cookie Recipe-Pignoli Cookies from Carole Murko of Heirloom Meals

Holiday Cookie Recipe-Pignoli Cookies

Holiday Cookie Recipe from Carole Murko

This holiday cookie recipe represents the essence of the holidays to me. My Nana would bake them around Christmas and again around Easter.  In fact, my favorite holiday cookies to buy when I am in Little Italy in NYC, or the North End in Boston are Pignolis because they transport me to that happy place and memories of Nana around Christmas. Pignolis are gluten-free and, trust me, Nana’s Pignolis will satisfy any cookie lovers cravings!

 Ingredients:

  • 8 oz almond paste
  • 2 large Pete and Gerry’s Heirloom Egg whites lightly beaten + 1 Tbsp lightly beaten egg whites
  • 1 cup confectioner’s sugar
  • 2 cups pignoli nuts

 How to:

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Crumble almond paste into a large mixing bowl or the bowl of your stand mixer. Add the 2 egg whites and cup of confectioner’s sugar and beat until smooth.  The batter should be very soft and sticky.  If not, here is where you use that extra 1 tbsp of beaten egg whites.
  4. Put the pignoli nuts in a small bowl. Drop a scant tablespoon of batter into the nuts and roll into a ball.  Place on parchment-lined baking sheet about 1” apart.
  5. Bake 18-20 minutes until golden. Cool on rack and then dust with powdered sugar.
  6. Store in an airtight container for a week or a month in the freezer.

We hope you will try this delightful holiday cookie recipe for Pignoli Cookies and please share it with your friends!

 Pete & Gerry’s Heirloom Eggs is a proud sponsor of Carole’s Heirloom Meals Christmas special aired on PBS stations across the country.

Heirloom Meals with Carole Murko-Pignoli Cookie Recipe

Heirloom Meals with Carole Murko