Eagle Rock Backyard Farms
& Sustainable Landscapes
Recipes from the Farm
Crispy Tofu with Noodles
Ingredients:
7 ounces udon or linguine noodles
1 cup panko breadcrumbs
6 ounces soft or semi-soft tofu, cut into 1-inch squares
½ cup canola oil/plus
1 large egg
2 large bell peppers, seeded and thinly sliced
3 cups mushrooms, thinly sliced
1 garlic clove, minced
3 to 4 green onions, chopped
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon fresh ginger, minced
2 tablespoons fresh basil, chopped
¼ teaspoon garlic powder
¼ teaspoon salt
Instructions:
Add udon or linguine noodles to boiling water. Cook until tender, then drain. Toss with 1 teaspoon of the canola oil to keep noodles from clumping together.
In a small bowl, add ¼ teaspoon of garlic powder, and ¼ teaspoon salt to panko crumbs and mix. In a separate small bowl, whisk 1 large egg.
Heat the remaining 1/2 cup of oil in a wok or large deep pan until just smoking. Dip tofu pieces in egg, and then panko crumbs. Fry tofu until a light golden brown on all sides. Place on a plate with paper towels to drain oil. After draining, I like to add the tofu to a baking sheet. Heat the oven to 325. You’ll want to place the tofu into the oven just a few minutes before serving to keep them warm and crispy.
Pour off all but 1/4 cup of the oil and return the wok or pan to high heat. Add mushrooms, bell pepper, green onions, garlic, and ginger and stir-fry until lightly golden brown, about 3 to 4 minutes.
Add noodles to stir-fry. Add oyster and hoisin sauces and stir-fry for 2 minutes.
Add noodles and tofu to bowl and sprinkle with fresh basil. Serve with Sriracha and Mae Ploy sauce. I like to serve an 8-minute hard-boiled egg on the side. Enjoy!
Chard and Goat Cheese Souffle
Ingredients:
3 cups swiss chard, chopped
8 large fresh eggs
½ cup milk
¾ cup goat cheese
2 cloves garlic, finely chopped
½ tsp fresh thyme
½ tsp fresh chives, finely chopped
½ tsp sea salt
½ tsp black pepper
Instructions:
Pre-heat oven to 375 degrees.
Melt butter in a skillet. Add swiss chard, garlic, thyme, black pepper, and most of the salt. Cook for about 2-3 minutes until chard becomes soft.
In a mixing bowl, beat eggs and milk together. Break the goat cheese into about half inch pieces and add it to the egg mixture. Carefully mix the eggs and cheese together.
Grease a soufflé dish or 4 small individual ramekin dishes with butter. Add swiss chard mixture to each ramekin, about 1/3 of the dish. Fill to the top of each dish with egg mixture. Sprinkle with a little sea salt and bake for about 25 to 30 minutes, or until the soufflé has puffed up and become a little golden brown. Serve immediately before soufflé has fallen.
Spicy Eggplant Caponata with Poached Egg
Ingredients:
2 large eggplants, sliced into small cubes
16 ounces cherry tomatoes, sliced in half
1/2 cup onion, finely diced
3 sticks celery, thinly sliced
4 cloves garlic, finely diced
6 tablespoons olive oil
1/2 cup green pitted olives, sliced
Small pinch red pepper flakes
3 tablespoons tomato paste
1 tablespoon white sugar
1 teaspoon chipotle pepper, finely diced (This wil give it a light smokey flavor)
1 teaspoon cilantro or parsley, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon capers, chopped
Salt & pepper to taste
4 to 6 large eggs, poached
Directions:
Heat half olive oil in a large skillet. Sauté eggplant in batches until light golden brown, about four to five minutes. Transfer eggplant to a bowl. Add a little more olive oil to the skillet and sauté onion, and celery, about five minutes.
Add tomatoes, garlic, green olives, red pepper flakes, tomato paste, sugar, chipotle, lemon juice, red wine vinegar, capers, and remaining olive oil. Bring to boil, cover and simmer for about 20 minutes. Add eggplant back to the skillet and the cilantro. Cover and simmer for an additional 10 minutes.
Follow your favorite recipe for poached eggs. Top Caponata with poached eggs and serve with warm corn tortillas or thick toast. Enjoy!
Eggplant Pizza
Ingredients:
5 cups heirloom tomatoes, chopped
2 large eggplants, sliced into 1 inch discs
1/4 cup onion, sliced
1 large red, yellow, or orange bell pepper, seeded and chopped
1 cup fresh mozzarella cheese, grated
1/4 cup parmesan cheese, grated
4 or 5 large garlic cloves
1/2 teaspoon red pepper flakes
1 teaspoon balsamic vinegar
2 tablespoons olive oil
2 tablespoons fresh basil, chopped
Salt & pepper to taste
Directions:
Lay sliced eggplant onto a paper towel and salt lightly. Place a couple more paper towels on top of the eggplant. This will help draw some of the moisture from the eggplant and will make it a little more firm instead of soggy.
With a food processor, finely dice tomatoes, onion, bell pepper, and garlic.
In a large skillet heat olive oil over medium heat. Add diced tomatoes, onion, bell pepper, garlic, balsamic vinegar, red pepper flakes, and salt & pepper to taste. Cook for 30 to 40 minutes until sauce cooks down and becomes thick.
While you are cooking the sauce down, heat oven to 350. Place eggplant onto a cookie sheet single layer and bake for 25 to 35 minutes until eggplant is slightly brown.
Top each eggplant with sauce, grated mozzarella, and parmesan cheese. You can either place the pizzas back in the oven until cheese melts, or under the broiler to give your cheese a little crispness. This is how I prefer them. Sprinkle with chopped basil and Enjoy!
More Recipes To Follow