In all I am, do, and will write, my aim is to hit God's mark. I will have moments of being misguided as I am not perfect, but know that I serve a God that loves me through it all.
Ever tried to cook or bake without chicken eggs? Let me tell ya...it is NOT an easy thing to do. The food allergies running through my children and myself have brought tons of cooking and baking challenges, but the hardest to deal with is not being able to use eggs. Sure there are substitutes, but there are somethings that just need the real deal...like macaroons, quiche, and Swedish pancakes. I miss quiche. I miss macaroons. I miss Swedish pancakes!
Just before Christmas a friend of mine blessed us with a dozen duck eggs. I've been hoarding them. I've spent hours perusing cookbooks and baking recipes to find just the right recipes to use them in. For Christmas I made allergy-free macaroon-type cookies using four of the duck eggs. Well, they weren't totally allergy-free as I did put butter in them, but we can tolerate a certain amount of dairy so we were okay. Hey, it was Christmas! We simply HAD to have a treat.
For lunch today I made a crustless quiche-type casserole using four more of the eggs. It turned out pretty well. Even my husband said it was a keeper recipe. Here's what I did:
Cook: 1 c. Brown rice and 1/4 c. wild rice with water and salt.
Chop in food processor until small: 1 onion, 2 carrots, 2 cloves garlic, 3-4 handfuls broccoli florets. Steam veggies for about 5-10 minutes.
Roast: about 1 cup crushed cashews
Blend together: 4 slightly beaten duck eggs, 1/2 c. rice milk, splash of ground nutmeg, generous amount of graded goat jack cheese.
Mix blended ingredients, steamed veggies, roasted cashews, and cooked rice. Dump it all into a 2 quart casserole dish. Bake covered for 15 minutes at 350 degrees. Remove from oven and cover generously with more graded goat jack cheese. Bake for another 15 minutes, uncovered.
Remove from oven. Sprinkle paprika and parsley flakes on top. Serve.
It was pretty good, but both my husband and I felt it needed just a little something else. Out came the green tabasco sauce. Yep, that did it. I'm open for any other suggestions. What do YOU think this recipe needs to give it just a little more kick?
I am down to four more duck eggs. My plan is for a New Year's morning Swedish pancake-type breakfast. It uses coconut flour and calls for 2 eggs. I'm going to double the recipe. It should make just enough to give us each a little special treat.
Who knew a dozen eggs could bring such pleasure! Try living without eggs for two years, and you'll understand exactly what I mean. It's the small things, Ladies, the small things!
Many Blessings,
Holly
UPDATE: I asked around for seasoning suggestions for this recipe on a cooking forum that I frequent. Here are some of the suggestions they offered:
Spike gourmet natural seasoning
Vegebase powder bullion (vegetable or chicken flavor)
Balsamic vinegar -- a little drizzle over the top. Zing without heat...
Lime zest with chopped cilantro -- all fresh, and over the top for max flavor
Curry: mix in rice water when cooking or mix in egg mixture when cooking
Yellow Indian curry...not hot, but definitely spicy!
Ground fenugeek for a middle eastern flavor added it to the egg mixture. A little goes a long way.
Ground cumin for a middle-eastern flavour - it is a spice that goes very well with carrots & eggs
Hope you continue to have a source of duck eggs. Allergies are NOT fun. Especially if they are serious ones that affect so many different areas. I'm allergic to raspberries but that's a pretty easy thing to avoid. :)
Thanks for stopping by the blog. I love meeting new blogging friends. :)
Kathy in WA
<a href="http://www.edgren.com/wordpress/">Duckabush Blog</a>
