Monday, 18 March 2013

Nettles for breakfast!

It's nettle season, buds!
i haven't had a chance to go foraging yet (but i can't wait!), but i did splurge on some nettles at the farmers market this week and have been enjoying them daily.

so, with plenty of time for you to snag some before the seasons over, i'll share the two recipes i've enjoyed the past 2 mornings. thanks to those who i experimented off of.

if you have a favourite thing to do with nettles, a favourite nettley experience, or favourite place to find them, leave a comment!

1. NETTLE ONION GREEN PANCAKES (gluten and potentially dairy freeee!)

serves one quite hungry person or two just peckish people as a main dish.

2/3 C quinoa or brown rice flour, or a mix
1/8 C quinoa flakes
3/4 TB baking powder (i use a gluten and corn free organic one)
1/2 tsp salt
1 egg, beaten
3/4 C water, milk or broth (i used leftover nettle blanching water from when i was blanching nettles to freeze)
1 1/2 TB coconut oil (or butter) melted and cooled slighty
1/2 C fresh nettle leaves, coarsely chopped
1/4 C fresh onion greens/sprouts, chives (chopped), or green onions (diced)
2 cloves garlic, minced and sauteed slightly (if you want, fine raw too)

in your cooking pan (i <3 cast iron) melt coconut oil until just liquid and then take off heat. mix dry ingredients in larger bowl. mix wet ingredients together, careful to cool oil/butter enough that it won't cook the egg. in your nicely greased pan from melting your oil, saute garlic a few minutes before setting aside (don't wash the pan, it's nicely oiled to cook the pancakes on!). mix wet into dry and let sit for quinoa flakes to absorb moister while you chop up your veggies (i wear a glove on my left hand to avoid stings while i chop nettles with my right, just sayin').
add veggies and garlic and fold in. if dough seems too liquid, sprinkle a little extra flour and mix gently (but a little wet is just fine).

heat your pan til it makes water fizzle if flicked on, then start frying up your pancakes in whatever size you like! make sure to wait until bubbles are popping through before you flip 'em, otherwise they may fall apart.

super delish with yogurt or sour cream, extra onion greens, ground black pepper, sauerkraut, or feta cheese... or whatever you like!

this recipe was adapted to meet my dietary needs from this other blog, check it!


adapted from this "crustless spanakopita" recipe that made my mouth water.

feeds 2 moderately hungry folks

4 large eggs
1/4 C broth or water (or nettle blanching water)

teaspoon dried dill
sprinkle dried oregano
teaspoon salt (less if your broth is salty)
a bit o' ground pepper

1 large handful of nettles
1 handful of spinach, chard or young kale
1 little onion, sliced
1 clove garlic, minced or pressed
a bit o' coconut oil
a big hunk of feta (i love goat or sheep feta the best)
handful onion sprouts (if you got 'em)

preheat oven to 400 degrees F.
bring about a cup of water to boil in a pot with a lid. when it is boiled, add nettles and submerge, put the lid on for about 60 seconds and then scoop into a colander. repeat with additional greens. set aside left over water to cool.
in a small-mid size cast iron pan, heat oil and lightly saute onions and garlic, then pop the pan into the hot oven (onions and garlic and all).
beat eggs and add (cooled) blanching water, salt, and herbs.
press excess moisture from blanched greens and chop - don't worry about getting stung by the nettles now, as the blanching has domesticated them.
carefully remove hot pan from the over and immediately pour in egg mixture - the hot pan will make the eggs turn into a self-made crust - awesome!
distribute greens and press them in a bit, add onion greens on top and the chunk the feta all about. i like to use lots, but it's up to you.
return the pan o' goodness to the hot oven and bake about 30 minutes, or until the top centre egginess is no longer runny. turn oven up to broil for 5-7 minutes to crisp the top a bit, then remove and serve. don't burn your tongue, it is tempting to scarf it.

i ate all these things to fast to take pictures, so you'll have to make 'em yourself to see the beauty!

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