RECIPE: Pumpkin Latte

Notice that I said PUMPKIN Latte, not pumpkin spice latte.  This latte is made with roasted pumpkin puree, not the spices used to make pumpkin pie!

I use sunshine kabocha because the flesh is slightly sweet and very creamy.  It's high in fiber and makes a rich low-dairy drink.  If you can't get sunshine kabocha, you can use pie pumpkin but you might need a little extra sweetener (I need an additional teaspoon of maple syrup when I use pie pumpkin).  I suppose you can use canned pumpkin, but I haven't tried that.

Roast the squash or pumpkin whole, remove the seeds and rind, and then puree it in a food processor.  I keep it in glass jars in the back of the fridge.

Pumpkin Latte

Makes 1 serving

INGREDIENTS

• 1/4 c. sunshine kabocha puree
• 1 T. maple syrup
• 8 ounces strong coffee
• Heavy cream to taste
• Optional: pinch of pumpkin pie spice 
• Optional: 1 scoop of collagen peptides

INSTRUCTIONS

Heat the pumpkin puree with the maple syrup.  I put it in a custard cup and set it on my coffee mug heater (This is the mug heater I like best. It gets hot quickly, has a large surface area, and has two heat settings.  It also has an auto-shutoff.).  You could nuke the puree, but I prefer not to nuke my food.

Heating the pumpkin and maple syrup on my mug warmer

While the pumpkin is heating, fill a large - at least 12 ounces - mug with hot water, and microwave it for a minute or two to heat the mug.  Leave the hot water in the mug until the pumpkin is hot.

Throw out the hot water in the mug and transfer the pumpkin to the hot mug.  Fill the mug with coffee, stir to combine with the pumpkin, add the collagen peptides if you use them and then add cream to taste.  

Sprinkle with a pinch of pumpkin pie spice if you like.

 

NOTE: You could also make this by heating the pumpkin, maple syrup, and 6 ounces of milk in a small saucepan, and then adding 2 oz of espresso, but that's one more pot to wash!   I would do it that way only if I was making more than one. 

RECIPE: How to clean and blanch large amounts of spinach

There is LOTS of spinach in the farm store, so I've been processing it to eat over the winter.  Here's how I do it.  The reason I blanch the spinach instead of wilting it in the water left on the leaves after washing it is because there are oxalates in spinach and blanching removes some of them.

Fill your sink half full with spinach, then cover with tepid water and swish the leaves around.  The warm water will encourage any dirt on the leaves to fall away.  As you swish, remove any leaves that are brown, yellow, or decayed.  Let the leaves sit in the water undisturbed for about 10 minutes so the dirt will fall to the bottom of the sink.

Some days there will be LOTS of dirt, other days only a little:

Lots of dirt!

Some but not much dirt

Lift the leaves out of the sink leaving the dirt on the bottom.

Drain the water but don't let the dirt go down the drain.  You don't want the dirt in your septic system because it doesn't decompose.  I remove it with paper towels and throw it in the trash or compost.

Start filling the sink with fresh tepid water.  Put the spinach back into the sink one leaf at a time, rinsing it under the running water and removing any unsavory leaves that you missed earlier.  Swish them around and let them sit for 10 minutes.  

Lift the leaves out of the sink leaving any dirt on the bottom.  For me, there was almost no dirt in the second rinse, so I used the water as the first rinse for the next batch. 

No dirt in second rinse

As you can see, I do NOT remove the large stems.  I keep them for two reasons:  one is that they add bulk to the cooked spinach so I get more spinach out of each batch, two is that the stems have a lot of nutrition because they are closest to the soil.  If the soil is contaminated, then you don't want to keep the stems, but our farm's soil is clean and vibrant with much nutrition so I keep the stems! 

Bring 8 quarts of water to boil in a large stock pot.  I used a 16-quart pot and filled it half full of water.  If you don't have a pot big enough, use the largest one you have.  It will take longer because you can't blanch as much at one time, and you will need to periodically replace the water with fresh.  

Set a large colander over a dinner plate or bowl.  Add the spinach to the boiling water - as much as the pot will hold - and stir to submerge.  Blanch for 2-3 minutes. 

Blanch 2-3 minutes

Remove with a skimmer to the colander.  

Remove to colander with skimmer.

 

Repeat with another batch until all the cleaned spinach has been blanched.  Turn the heat off under the water while you clean another batch, then blanch that batch.   Repeat until all the spinach is clean and blanched.

When cool enough to handle, squeeze out most of the water. The harder you squeeze, the more you will damage the leaves, so I try to do this gently.

Squeezed spinach

 

At this point, I either vacuum seal the spinach and then freeze it, or I transfer it to a glass container and  refrigerate it.  It keeps for about 10 days in glass.  

Vacuum sealed spinach ready for freezer

 

When I use the blanched spinach without freezing, I pull the stems together and chop them first, before chopping the leaves.

Chop the stems first

Stems and leaves chopped.

You can use a food processor to chop the spinach but it will create a very fine mince:

Spinach chopped in food processor

One crate holds about 5-6 pounds of raw spinach, which will blanch down to about 2-3 pounds, depending on how much water you squeeze out.  

RECIPE: Curried Spinach Stuffing for Delicata or Open Face Sandwich

This recipe started out as stuffing for delicata squash.  I had some left over and offered it to my husband for dinner (he doesn't like delicata).  He spread it on a piece of bread, heated it up, and then dolloped some sour cream on top.  He liked it so much he had a second one!  

(Yes, I've been making a lot of stuffed delicata lately!  It's in season, it's versatile, it's delicious, it's high in fiber, it's easy to prepare, and leftovers keep well!)

Curried Spinach and Beef 

Stuffing for Delicata Squash 

or Open Face Sandwich Spread

Makes about 6 cups, enough for 10-12 small squash

INGREDIENTS

• 1/2 c ghee, divided
  
• 6 cups of chopped onions
• 1/4 c minced ginger
• 1/4 c. minced garlic
• 2 T plus 1 t.. curry powder, divided (I use Pure Indian Foods brand)
• 2 pounds of spinach, blanched, squeezed dry, and chopped
• 3/4 pound of cooked ground beef (optional, you can use leftover chicken or hard-boiled eggs instead)
  
• 8 small delicata squash
  
• Salt and cayenne pepper

INSTRUCTIONS

Preheat the oven to 425.

SCRUB the delicata squash to remove any dirt on the skin.  You must do this even if you don't plan to eat the skin because any dirt on the outside will enter the squash when you slice it.  

Cut the ends off each squash, cut them in half lengthwise, and remove the seeds (I use an ice cream spoon for this because it has a flat bottom).

Arrange the squash on a baking dish (I use a half-sheet jelly roll pan) cut side down.

Melt the ghee in a large saute pan and use some of it to brush the bottom of the squash.  Flip the squash over and brush the tops.  Season them with salt and 1 t. curry powder.  

Bake for 20 minutes or until a knife slides easily into the flesh and the tops are lightly browned.  Remove from the oven but leave them on the pan.

While the squash is cooking, saute half the onions in the remaining ghee until lightly browned.  

 

Push the onions to the sides of the pan and add the ginger and garlic to the center.  Stir until they're heated and then mix them with the onions.  Add the rest of the onions and saute until translucent.   

Push to the sides of the pan and add the remaining curry powder to the center.  Stir to combine with the fat in the pan, then stir to combine with the rest of the contents.

Reduce heat to low and simmer for 5 minutes.  You want to lightly cook the onions and infuse them with the curry flavor, you don't want them to be mush. (NOTE: the ginger will also be only lightly cooked.  We like the burst of flavor when we bite into a small piece.  If you don't, add the ginger to the pan with the first batch of onions and it will cook all the way through and soften.)

 

Add the spinach and (optional) beef and stir to combine.  Add salt and cayenne to taste (I used 2 t. salt and about 1 t. cayenne).  The filling should be highly seasoned because the squash is not.  As you can see below, this filling is mostly vegetables with a little bit of meat.

Fill the squash boats.  I fill them just to the rim so that I can stack the ones I don't eat right away, but you can mound the filling if you're going to consume them all.  

Reduce oven heat to 400 and bake the squash for 15 minutes, or until the filling is heated through and the tops are golden brown.  Serve.  If you overdid the cayenne, use sour cream to tone down the heat.

Leftover filling can be used for bell peppers, zucchini, eggplant, and bread! 

RECIPE: Delicata Squash Stuffed with Veggies and Meat

I used this stuffing in red bell peppers and my husband said it was the best I'd ever made.

This is sort of an UN-recipe, one where I describe the procedure, and you use whatever amounts you have on hand.  I prefer to use small squash, so I can eat the skin.  When I use the bigger ones, they're very hard to cut and the skin gets too hard to eat.  

I've read that you can nuke them for 2-3 minutes to soften them so you can cut them, but I prefer not to nuke my food!

Stuffed Delicata Squash

• baking pan (I used a half-sheet jelly roll pan)
• Small delicata squash, amount to fit the pan you're using (I used 8)
  
• Ghee, melted
  
• Yellow onions, minced 
• Celery stalks and inner leaves, minced
• Carrots, peeled and minced
• Sweet peppers, minced - I used red, you can use any color
  
• Garlic, peeled and minced
• Seasoning - I used berbere, you can use curry, italian, mexican, cajun, 
  
• Spinach, blanched, drained, and chopped (I like LOTS of spinach!)
  
• Cooked meat - I used ground beef, you can use veal, lamb, or chicken instead
• Optional: grated cheese
  

Preheat oven to 425.

SCRUB the squash to remove any dirt!  Even if you don't plan to eat the skin, if there is dirt on it it can enter the squash when you cut it open.

Cut the ends of the squash and then cut them in half lengthwise.  Remove the seeds (I use an ice cream spoon for this, because it has a flat end).  Arrange on a baking dish cut side down and brush with ghee.  Flip them over and brush the tops with ghee.  Sprinkle with salt and pepper.

Roast 20 minutes, or until a knife slides easily into the flesh and the tops are a little browned.  

Remove from oven, but leave them on the baking pan.

Meanwhile, saute the onion in the ghee until lightly browned. 

Add the celery, carrots, garlic and seasoning and saute until slightly softened.

Add the spinach and meat and stir to combine.  Season with salt and pepper.

Stuff the squash with the mixture.  You can sprinkle with cheese, if you want.

Return to the oven for 20 minutes until the stuffing is heated.  

These are delicious right out of the oven, and also cold the next day(s).  

 

 

RECIPE: Cabbage Roasted and Creamed

I stumbled on this recipe while searching for something else and it looked so good I had to try it.  The roasted cabbage was delicious, but my first attempt of the creamed portion was a little bland for our tastes so I punched it up a bit.  

Original recipe: Roasted Cabbage with Cabbage Cream

Roasted Cabbage on a Bed of Creamed Cabbage

Serves 4-8

• Two heads cabbage (I used savoy, you can use any green cabbage)
• 1/2 cup ghee, melted and divided
  
• 2 cups broth (veggie, beef or chicken)
• Salt and pepper 

INSTRUCTIONS: 

Preheat oven to 350.

Cut one head into eight wedges leaving them attached at the core: 

• cut in half vertically, 
• cut each half in half, 
• then cut each quarter in half.  

Arrange them on a baking sheet (I used our toaster oven).  Brush the tops with melted ghee, flip them and brush the remaining sides.  You should use about 1/4 c. of the ghee.

Roast for about 1 hour, rotating the pan after 30 minutes, until they're cooked through and the edges are browned.  Salt lightly.

While the first head is cooking, cut the other head into chunks. Bring the 2 cups of stock to boil over medium heat, add the cabbage, reduce heat to med-low and simmer, partially covered, until the cabbage is very soft and the broth is reduced by half.  About 30-45 minutes.  Make sure the pan doesn't boil dry!

Transfer the cabbage and the reduced broth to a food processor, add the remaining 1/4 c. of ghee, and puree.  Season with salt and pepper.  

Place the creamed cabbage on a platter, arrange the roasted cabbage on top, and serve.  Parsley chiffonade made it look nice but didn't add anything taste-wise.  Two wedges over one quarter of the cream was a nice size meal for me.  One wedge on 1/8th of the cream is a good side dish with, for instance, sausages, which is how my husband eats it. 

This reheats nicely in a small dish in a 350F oven.

RECIPE: Improved Copycat GRANOLA without seed oils

The best Granola we've ever purchased is from Plowshare Farm.  They sell it on ETSY, and in our farm store.   My husband eats so much of it, I decided to try and make it myself.  I made a few changes - eliminating seed oils for instance - and it's now "the best granola ever!" according to my husband...

GRANOLA without seed oils 

 

Makes 10 cups.

I started out by separating the components in the Plowshare bag, weighing them, and measuring them.

I came up with the following:

• 41 g. walnuts (1/3 cup)
• 39 g. raisins (1/4 cup)
• 26 g. dates (3 T.)
• 35 g. oats plus coconut (about 2 c.  I was unable to separate these)

Using several recipes I found online as a guide to the process and baking times, I then made one recipe using those exact proportions, but substituting coconut oil for the sunflower oil.  It was good but we thought it could be better.  

Using cacao butter gave it a slightly chocolate flavor, and replacing the raisins with currants and unsweetened tart cherries joint-friendly.  Replacing the walnuts with cashews and macadamia nuts reduced the omega-6 even further.  I've also just started using sprouted oats, because they have a lower glycemic index.

Several iterations later, this is the version we like the best.  It's also the healthiest I've found anywhere!

I no longer chop my own dates, I buy organic Kartago chopped date cubes here.  They're covered with rice flour.  This brand, which I have not tried yet, does not use any flour.

YOU WILL NEED TWO SHEET PANS, AND TWO OVEN RACKS FOR THE AMOUNT BELOW.  If you don't have two of each, you should halve the recipe.  

INGREDIENTS

• 6 cups rolled oats, preferably sprouted**
• 3/4 c. cashew chips (my sister prefers almonds, use whatever nuts you like)
• 3/4 c. macadamia chips (cashew and macadamia nuts are low in omega-6)
  
• 1.5 c. date cubes (if you cube your own, you will need about 9 large medjul dates)*
• 1/4 c. currants
• 1/3 c. tart cherries withOUT added sugar
• 1 T. Ceylon cinnamon (use less, if you prefer Vietnamese cinnamon)
  
• 1 t. vanilla powder
  
• 1/2 c. cacao butter
• 1/2 c. maple syrup
• 1/4 c. malt extract*

INSTRUCTIONS

Line 2 baking sheets with parchment paper.

Preheat oven to 325F (300F if using convention). 

Skip the next step if you're able to source date cubes.

Slice dates into 1/4" strips and sprinkle with some malt extract (about 1-2 T.).  Slice into 1/4" cubes and sprinkle with malt extract to coat each piece (about 1-2 T.).  SET ASIDE to 'dry' while you bake the granola.  Do not mix with the oats until they're cooked!

Sliced dates on the left, sprinkled with malt powder, chopped dates on the right.

 

Close-up of chopped dates covered with malt powder.

START HERE if you're able to source dates cubes!

Mix the oats, nuts, cinnamon and vanilla in a large bowl.  I like to use a WIDE SHALLOW bowl as its easier to stir everything together.  DO NOT ADD THE FRUIT AT THIS TIME!

Mix the maple syrup with the remaining malt powder in a small saucepan.  Stir over low heat until the malt melts into the syrup.  Add the cacao butter and stir until melted.

 

Add cacao butter to maple-malt mixture

Pour the maple-malt-cacao-butter over the oat-nut mixture and stir to coat evenly.

Pour maple-malt-cacao-butter over oat-nut mixture

Spread evenly on the parchment-lined baking sheets.  Don't wash the bowl - you'll use it later.

Spread evenly in parchment-lined sheet pan

 

Bake, stirring every 15 minutes, for 30 minutes.  REDUCE THE HEAT TO 300F (275F convection).  Continue baking for another 30 minutes, stirring every 15 minutes, until golden brown.  Rotate the pans and swap oven racks so they brown evenly.  I KNOW...all this stirring and swapping is a pain, but it does end up more evenly toasted that way.  I tried stirring every 20 minutes and nearly burned them! 

When I make this, I make a double recipe using 4 sheet pans, and I rotate them so that each pan spends time on each rack.  I end up with 3 half-gallon jars of granola. If you only have one oven rack you should halve the recipe and use one sheet pan.

If you don't like big chunks, break them up as you stir.  People who eat granola out of hand as a snack, probably prefer chunks, but my husband eats it with yogurt and he doesn't like chunks.  I break them up.

In my oven it took 1 hour, in my sister's oven 30 minutes.

Baked oat-nut mixture

 

Cool on the sheet pans. 

Transfer back into the bowl you used to mix it together.  Add fruit and stir to combine.  If you add the fruit before you bake it, the fruit will burn.  

Transfer to a glass container with a lid.  It should keep for 2 months in a cool dark place (cabinet or basement).  Don't store it in an open container, or it will lose its crispness.

*NOTE:  If you can find chopped dates covered with coconut or some other powdery substance you won't need to coat them in malt powder.  Malt powder is slightly sweet but loaded with nutrients that sugar does not have.  You can leave it out, or substitute another sweetener, like brown sugar or Swerve.  My sister leaves it out entirely.  I suppose...you could try coating the dates in coconut flakes...let me know if it works!

**You can use up to 2 cups coconut instead of some of the oats, but we prefer it with just oats.

 

 

RECIPE: MMT Ranch Dressing made without seed oils

RANCH is my husband's favorite dressing.  When we gave up seed oils, I had to find a way to make it without mayonnaise. 

 

Have you ever looked at the label for hidden Valley Ranch Dressing?  So many chemicals!  

 Source: Hidden Valley

 

If you make my original recipe with purchased mayonnaise, even if it's organic, it will still contain refined (rancid) oil, CAFO eggs, fructose, salt and MSG.  

 

For this recipe I use spreadable hollandaise, made with butter or ghee!

 

It is possible to buy organic sour cream without additives.  We use Organic Valley (Organic Custored Pasteurized Nonfat Milk, Organic Pasteuried Cream, Acidophilus and Fifidus Cultures, Vegetarian Enzyme).  Make sure the brand you use contains only cream and cultures.  Avoid Carrageenan!

 

Most Ranch Dressing recipes are made with buttermilk, but I rarely have that on hand so I use milk thickened with lemon juice.  If you make your own buttermilk, or buy buttermilk without additives, use that instead of the milk/lemon combination.  

 

Ranch Dressing without seed oils

Makes a scant 3 cups 

 

INGREDIENTS

 

1 cup spreadable hollandaise made with the following seasonings:

2 T. minced shallot or chives
2 T. minced fresh parsley
2 T. minced fresh dill 

2 garlic cloves minced or grated using a microplane

  
3/4 c. sour cream, preferably homemade
1/2 c. whole milk
4 T. plus 2 t. fresh lemon juice

1 t. himalayan pink salt
opt: pinch cayenne

INSTRUCTIONS

 

Mix 4 T. lemon juice into the milk and let stand several minutes until milk thickens.

In a medium bowl, whisk together the seasoned hollandaise, sour cream, 2 t. lemon juice, salt and cayenne.  Add the thickened milk slowly until the sauce reaches the desired consistency.  You may not use it all.

Taste and adjust seasoning.  Cover and let sit 30 minutes for the flavor to develop.

 

  

 

RECIPE: SPREADABLE Hollandaise you can use instead of mayonnaise

Earlier this year, we gave up seed oils because they're very high in omega-6.  We didn't want to give up mayonnaise, though, so I started making hollandaise and adding extra water to the emulsion.  When the hollandaise cooled, it was spreadable!  This is healthiest made with ghee, but if all you have is butter it's fine to use that instead.

Original recipe: Foolproof Hollandaise in 2 Minutes

If you don't have an immersion blender, here is another foolproof way to make hollandaise   

SPREADABLE Hollandaise

Makes 2 scant cups

INGREDIENTS

• 1 cup ghee or unsalted butter (2 sticks)
• 3 egg yolks, from medium or large eggs*
  
• 3 T. cold water 
• 2 T. lemon juice
  
• 1/2 t. himalayan pink salt 
• OPTIONAL seasonings - garlic, mustard, harissa, curry powder, whatever you would use to flavor mayonnaise!  In the photo above, I used 2T each of chives, dill, and parsley, and 2 cloves of garlic grated on a microplane.
  

INSTRUCTIONS

*WASH THE EGG SHELLS with soap and hot water.  Dry them, then separate the yolks.  Save the whites for another use.

In a small saucepan over medium heat, melt ghee or butter until foam subsides, about 5 minutes.

While the ghee/butter is melting, add the egg yolks, water and salt to a pint jar and get out your immersion blender.  If you're going to season the hollandaise, add the seasonings to the jar.

When the foam has subsided on the ghee/butter, pour it into a heat-proof pitcher.

Add the lemon juice to the jar with the egg yolk.

Insert the head of the immersion blender into the pint jar and turn it on.  With the motor running, slowly pour the hot ghee/butter mixture into the yolks.  The acid and heat will perfectly cook the yolks!

Taste and adjust seasoning.

Refrigerate until cold.  

If it's still too stiff to spread, let it come back to room temperature and add 1-2 T warm water.  Mix thoroughly and refrigerate.  If you increase the water when you're making it, it might end up being too liquidy.  I think it depends on the egg yolks - sometimes 3 T. is perfect, sometimes I need to add more water later. 

 

RECIPE: Easy Keto (grain free) Egg Bites with Spinach and Sun Dried Tomatoes

 I've been meaning to make these for YEARS, and finally got around to it.  They are quick, easy, versatile, and tasty!

Original recipe: Keto Breakfast Egg Bites

I changed the recipe to use what I had on hand, and you can, too!  If you don't have spinach, use avocado, peas, or sauteed onions.  If you don't have sun dried tomatoes, use cherry tomatoes, prosciutto, or sauteed green peppers.  If you don't have cream cheese, use Boursin.  Whatever you would put in an omelet, you can put in these egg bites! 

I baked them in our convection toaster oven.  I made one batch using the pan with hot water, and another batch without it, and couldn't tell any difference.  Ergo, if you have a convection oven, you don't need the pan with the water. 

To insure I could unmold them, I used a silicone mini cupcake pan.  If you use a metal pan, I have no idea whether you'll be able to get them out of the pan!  

Silicone is floppy, so I placed the silicone pan on an enamel pan for support.  The recipe makes 24, so I baked them in two batches.

Easy Keto Egg Bites 

with Spinach and Sun dried Tomatoes

Makes 24 SMALL (1.75") egg bites.

Ingredients:

• 6 medium-large eggs
• 1 c. shredded cheese (I used cheddar), divided
  
• 1/4 c. cream cheese, quark, or cottage cheese
  
• 1/2 c. frozen spinach, thawed, squeezed dry and minced
• 1/4 c. sun dried tomatoes in oil, OR roasted red peppers, minced
• 1/2 t. himalayan pink salt
• 1/4 t. cayenne

Instructions:

Preheat the oven to 300F. 

Place the eggs, 1/2 cup of grated cheese, cream cheese, salt and pepper in your blender jar and blend on high for 20 seconds until light and frothy.

If you aren't using a silicone cupcake pan, put about 1/4 t. of oil from the sun dried tomatoes in each of your pan's depressions.  This isn't necessary if you use a silicone pan.

In each depression, put 1 t. chopped spinach, 1/2 t. sun dried tomatoes, and 1 t. grated cheese. 

Fill each depression almost all the way to the top.  In the photo above, I added a sprinkle of cayenne to the top because we like spicy! 

Bake for 30 minutes, or until the center of the egg bites are just set.

Remove from the oven.

Invert the pan and pop the bites out! 

We like these with hummus, or hollandaise. 

The only photo I have of the cooked bites was taken at a picnic.  You can see them on the right, next to the chicken salad and meatballs we served them with.  The sauce is harissa hollandaise:

RECIPE: Scrambled Eggs with Senposai and Chive Blossom Hollandaise

Here's another quick recipe using SENPOSAI!  It uses only one pan, and dinner was on the table in 30 minutes. If you make the hollandaise fresh, add the egg whites to the scrambled eggs.

Scrambled eggs are my last-minute solution to the  'oops, I forgot to plan dinner' dilemma.  If I have spinach or arugula in the fridge, I usually add it to the eggs, so I decided to try the recipe with senposai.  As you can see, we like a high senposai-to-eggs ratio.  Feel free to use less. 

After dinner, my husband declared he was a senposai fan!  

The next day, he used the leftover eggs in an open-faced sandwich, layered between ham and cheese and then baked until the cheese melted.

The hollandaise is optional, turning the meal into a deconstructed Florentine Eggs Benedict.  I made it because I had chive blossoms that needed to be used, and we now use cold hollandaise instead of 'mayonnaise'.  It was so good I'm making a second batch before the chive blossoms are all gone.

Scrambled Eggs with Senposai and Chive Blossom Hollandaise

Serves 4

Ingredients

• 3 T. ghee
• 2 cups chopped onions (1 large or 2 medium)
• 4 cups chopped senposai, including the stems
• 1.5 t. himalayan pink salt
• 1 t. powdered jalapeno, cayenne or black pepper to taste
  
• 1/2 t. cumin, either ground or seeds, your choice
• 12 eggs, beaten to combine (I use an immersion blender for this)
  
• Chive Blossom Hollandaise either freshly made or at room temperature
  

In a large saute pan, melt 1 T. ghee over med-high heat and saute the onions and senposai stems, stirring occasionally until the onions are dark brown on the edges.  I add the onions first and let the senposai stems steam on top of them until the onions start to brown.

If you stir too often, the onions will cook through before they brown.  If the heat is too low, they won't brown at all.  You want them nicely browned but not mushy.  This will take 10-15 minutes.

I clean and chop the senposai leaves while I'm waiting for the onions to brown.

If you're going to make the hollandaise fresh, remove the pan from the heat and make the hollandaise now.

Return the onions to medium-high heat.  Add 1 T. ghee to the pan, add the senposai leaves and cook for about 2 minutes until they're wilted but still bright green.  Don't overcook them as they will continue to cook after you add the eggs.

Season with salt, pepper, and cumin.

Add the last tablespoon ghee to the pan.  Add the beaten eggs and reduce the heat to medium.  Stir constantly until the eggs are half coagulated, 3-5 minutes.  

Reduce the heat to medium-low and stir until they're creamy, another 3 minutes.  There should still be a little moisture in the pan - don't cook them until they're dry!

The pan I use is enameled steel, made by Chantal.  If I cook the eggs on medium or medium-low they do not stick!  You can see in the photo below, they are not stuck to the pan.  

Even if they did stick, I would not use a non-stick pan.

Serve drizzled with hollandaise and sprinkled with additional chives and blossoms.