Today’s Recipe: Steak & Egg Portabello Cups

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STEAK & EGG PORTABELLO CUPS
PREP TIME: 15 MINUTES
COOK TIME: 28-33 MINUTES
MAKES: 4 SERVINGS

1    T olive oil
½   lb round steak, thinly sliced
½   t salt
¼   t pepper
2    garlic cloves, peeled and minced
4    portabello mushrooms
¼   cup crumbled blue cheese (or if blue cheese isn’t your thing, try ¼ cup crumbled feta)
4    eggs

1. Add olive oil, steak, salt, pepper, and garlic to a medium skillet. Cook over medium heat until browned; remove from heat and set aside.
2. Preheat oven to 400°F.
3. Carefully remove stems and gills from mushrooms and place cap side down in a 9” x 13” casserole dish.
4. Evenly divide cheese and steak between mushrooms, creating a nest with the steak to hold the egg. Crack an egg inside each mushroom. Bake for 20-25 minutes, depending on preferred doneness.

Gather ingredients.

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Thanks, NannyJane!

The salad greens are going crazy in the greenhouse at the farm right now, so Mom and I make big salads every day for lunch. I’m known for my love of salads. Whenever I go out to eat in a restaurant, the waiters always look at my mom for confirmation that yes, indeed, the salad I just ordered is actually the only thing I’d like for dinner. I inherited my passion for salads from NannyJane and Mom!

salad greens

Enter the world of ENTO

Hot on the heels of my recent peek into the peculiar genius of the Gleaner’s Kitchen,

I find myself facing another burning question about our food boundaries …

Would you eat

(  . . . . .  )

bugs?

Before you answer, let me qualify my query.

I’m not asking if you would pluck a beetle from your yard and …

C-R-U-N-C-H it.

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Photo by Bob Peterson via Wikimedia Commons

It’s okay; I’ll give you a moment to recover before I move on …

Ready?

Atta girl.

The bugs that beg the question emanate from a more elegant field of entomology.

Actually, Ento for short.

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