What I Eat - Day Twenty-Four

My Dad is back as a guest chef.  He made the breakfast and dinner this week, which were both absolutely delicious.  Thanks Dad!  

I've decided to take part in the Field Good Farms CSA program this summer!   I'll be featuring the fruits and vegetables I get each week, along with the meals I prepare with them.   I'm really excited about sharing this with everyone!   Here's a video that shows you some of the farm, and the farmers! http://fieldgoodfarms.ca/media/videos/

Breakfast - Egg Hash

Ingredients
6 mushrooms, sliced
1/4 onion, diced
1 kale leaf, chopped
1 tsp.  Herbs de Provence Spice Mixture
pinch of salt
8 eggs

Cook the vegetables first, and then add the eggs straight from the shells and scramble at a medium heat, stirring as you go.   As you can see, my Dad cooks in a cast iron frying pan, and adds cheese to the section of the pan that won't be served to me. 

Lunch - Fried Vegetables

I fried zucchini, mushrooms, and garlic in my ceramic frying pan with a little bit of grapeseed oil, adding the bruschetta pictured below at the very end.  I topped this dish with hemp seeds.  I honestly can't remember where I picked up this bruschetta mix, but I suspect it might have been Sobey's.  I really like the simple list of ingredients, and it tastes very good!  

Dinner - Eye of Round Steakettes with Fried Onions, Quinoa, and Steamed Vegetables

(Everything below is straight from my Dad)
An Eye of Round roast is inexpensive, has no bone, and little fat.  If you slice it (I do thick slices) when you first arrive home, it can be packed in a plastic bag with waxed paper pieces in between.  A screwdriver may be necessary to separate the pieces before cooking (they don't need to be thawed to commence cooking).

Ingredients
Steakettes
5 garlic cloves, coarsely chopped
2 medium onions, coarsely chopped
2 cups of water, salted to taste
1 cup dried quinoa
1 green onion, chopped
2 cm of dried cayenne chili pepper, crumbled (purchased at the Powassan Farmers' Market from New Kolbermoor Farms)
3 heads organic broccoli, cut coarsely
1 tsp 'Mrs. Dash' Lemon Pepper mix (these are not labeled gluten-free, but the company has provided assurances that they are just not produced in a 'gluten-free facility' which prohibits them from adding it to the label)
1 tbsp margarine 
6-8 mushrooms, sliced

Instructions
-Using a little oil, cook the steakettes slowly, adding the garlic and onion when you first turn them.  I put some salt and pepper on them.
-Bring the water to a boil, add quinoa, green onion, and cayenne.  Reduce heat to a simmer.  When the quinoa has absorbed the water (about 20 minutes) add the margarine.  Stir in when melted.
-Using a steamer, layer the broccoli, mushrooms, and spice mixture.  Cook until tender.