Camp Brunch - Eggs and Sausage

Out in the wild outdoors, but close enough for cellphone reception, Dave and I were in Buena Vista for my birthday weekend.  Seasoned chefs from the Moab trip two weeks prior,  great ideas were streaming through our heads. We carefully shopped for our ingredients before hand. With this vista (RIGHT) in sight, the following meal was whipped up to our delight.

What to bring:

• 1 jalapeno
• 1/4 onion
• 2 sausages (we used apple & maple sausage)
• 3 eggs
• 2 tablespoons of whipped butter
• S&P
• Shredded Pepper Jack cheese
• Tortillas

Putting it Together:

1. Chop up the jalapeno, onion, and sausage in the pan you are going to cook in. (or use a cutting board or camping box top)
2. Start up the camping grill with the pan on top, as the pan heats up (and it heats up quickly) add the butter.
3. Cook on a medium/high heat. Mix it around like you are cooking a skillet at home.
4. As the sausage starts to smell awesome, and the onion looks like it is carmelizing you are pretty much ready for the eggs.
5. Crack the eggs on top of your sausage mixture.
6. Scramble them in the pan.

see my spatula start from the bottom and up.

7. Cook until they are the desired wetness, i think it is good when they are still gooey and the egg sticks to everything, when you just stop seeing clear egg give it 30 more seconds and you are done.
8. Add the cheese and combine so it is melted throughout.
9. Serve in a tortilla!

Kale Pasta

Keenie is back in the kitchen, and just in time for the summer solstice.

Freshly stocked with amazing farm share food I had bountiful greens, but not some much in the way of "other" vegetables.  I picked up my feet and scooted over to the local grocer and picked a nice bunch of fresh carrots.  The carrots were so bright and vibrant they couldn't be passed over. 

These bright orange veggies added a delightful sweetness to the pasta dish and cannot be omitted. I had the luck of getting amazing garlic on a long stem, I was instructed it had to be chilled for preservation, like nothing I've had before, delicious! (But, it can be substituted for regular garlic, it's just not as sweet)

Enjoy! this bright summer pasta:

Shopping List:

• 1 bunch of carrots julienned
• 1 bunch of hardy kale with the hard stems removed
• 2 minced cloves of garlic
• 1 tablespoon of peanut oil
• 1 tablespoon of butter
• S&P
• 1/4 - 1/2 tsp red pepper flakes
• 1/4 - 1/3 box of pasta
• 1/4 cup of freshly grated Parmesan cheese

Putting it Together:

1. Prepare the vegetables, remove the hard stems of the kale by folding it in half and slicing out the spine. Julienne the carrots, mince the garlic.
2. Start boiling water for the kale and pasta. Salt it.
3. Add your peanut oil to a stir fry skillet and start to saute on a medium heat. Add S&P, red pepper flakes, and parsley is optional. As it starts to sizzle for a minute or two add the garlic, then after one minute add a splash of water and cover (check through out that carrots aren't getting dry and add a splash or two of water when necessary).
4. After the carrots are going, the water should be boiling in a few minutes, when it is, add the kale. Make sure the kale gets covered and sinks into the water. Cook for 8-10 minutes, until the kale is tender but not soggy.
5. Remove the kale from the water, keep the kale-water in the pot and on the heat.
6. Add the pasta to the kale water and cook until Al dente
7. Meanwhile strain the kale and roughly chop, then add the kale and butter to the carrots and let it cook on a medium heat until the pasta finishes (about 6 minutes). Make sure you incorporate all the ingredients so they all develop the flavor.
8. Add the cooked pasta.
9. Add the cheese RIGHT before serving.
10. Chow down!

Isabelle Farm Share

Its been a long time! Summer solstice is nearing, as I renew my solstice projections, I return to my blogging of Keenie Kitchen cooking.. I have made some delicious things that I have not shared.. some old ones are going to come, some new ones are promised.

Please stay tune as tonight I receive my farm for the second week this season from Isabelle Farms (click me)... Full of fresh, amazing, and organic vegetables. The first week was full of beautiful greens, radishes, and turnips.. this week promises a little broccoli rabe.