Kitchen Hack: Hard-boil Eggs in the Oven

Hard-boiling eggs in the oven has been going around Pinterest and other blogs, but I wanted to see if it really works.

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Normally, I hard-boil my eggs the way I learned from the Better Homes and Gardens cookbook, because I could never remember how my mom did it.

  • Cover eggs in a pot with cold water by 1″
  • Put over medium-high heat and bring to a boil
  • Remove from heat
  • Cover and let sit for 15 minutes
  • Run under cold water

This is how you can supposedly bake eggs.

  • Preheat oven to 325˚
  • Put eggs in a muffin tin (so they don’t roll around)
  • Bake for 30 minutes
  • Run under cold water

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The verdict?

Way less work! The only real downside is that in the summer, you’d be turning on the oven. My egg did have a funny burned spot on the bottom, but I just picked it off since it was really shallow.

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No more watching the pot and waiting for it to boil. Yay!

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Ted’s Turkey Burgers (or Meatballs)

Normally turkey burgers are gross and dry and not worth eating, but these ones are awesome, thanks to a lot of flavorful additions.  My dad, Ted, is the one who truly discovered this recipe in an Everyday Food cookbook and has modified it over time.  We’ve added a couple more additions and here it is.  We make ours as meatballs because we never have bread and they work better in as leftovers in our lunches, but my dad makes them into actual burgers.

Finished Product

 The Ingredients

To make these burgers, you’ll need:

  • 1 pound ground turkey (we buy ours at Costco)
  • Heaping 1/2 cup grated Gruyere cheese
  • 1/4 cup breadcrumbs
  • 1/4 cup Dijon mustard (the cheap stuff is fine here)
  • 4 scallions, sliced thinly
  • 2 cloves garlic, minced finely
  • Salt and pepper
  • Olive oil, for cooking

Smash your garlic,

Crush the Garlic

and mince it finely.

Garlic

Slice your scallions thinly.

Green Onions

Put the turkey in a big bowl. 

The Turkey

Add the cheese,

Cheese

scallions and garlic,

Bowl

breadcrumbs,

Breadcrumbs

and mustard. 

Mustard

Sprinkle with a big pinch of salt and a few grinds of pepper.

Pepper

Mix it all up.

Use your hands!

Form the turkey into meatballs or burgers, whichever you choose.  Heat the oil (about a tablespoon) in a pan until it shimmers.

Oil

Add the turkey burgers or meatballs.

Cooking on Stove

Cook them  until the insides are no longer pink.  For meatballs, you’ll have to turn them a few times.  For burgers, you’ll just need to flip them once. 

Cooking on Stove

Cooking on Stove

The outsides will get nice and brown from the cheese.  We both think that’s the best part!  Plate them up, or serve on buns if desired.

Finished Product

Ted’s Turkey Meatballs

  • 1 pound ground turkey
  • Heaping 1/2 cup grated Gruyere cheese
  • 1/4 cup breadcrumbs
  • 1/4 cup Dijon mustard
  • 4 scallions, sliced thinly
  • 2 cloves garlic, minced finely
  • Salt and pepper
  • Olive oil, for cooking

Combine the turkey with all other ingredients except olive oil in a large bowl and mix together with your hands.  Shape mixture into patties or meatballs.

Heat oil in a skillet over medium-high heat until shimmering.  Add meatballs or burgers and cook until no longer pink in the middle and the outsides are nicely browned. Serve plain or on buns with hamburger toppings.

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Slow Cooker Chicken

We ate a lot of whole chickens around here this summer — we got one every Saturday in our CSA box.  Beer can chicken is great, but sometimes you want to eat other things.  A great way to have chicken handy for salads, casseroles, or anything, really, is to cook the chicken in the slow cooker, then pick all the meat off.  This has the added benefit of making some really tasty, gelatinous, healthy broth.

This is also the easiest thing ever.  Put one chicken (or you can even do two, if you have a six-quart or larger slow cooker) in the slow cooker.

Add one cup of water and one bay leaf per chicken.  Turn it on low. Walk away.  Easy, right?

Eight to ten (or even twelve) hours later, come back to awesome-smelling chicken.  Take the chicken out of the liquid goodness (don’t throw that away!) so it will cool faster.  Pick all the meat off it.

We like to freeze our chicken in two-cup quantities, which are the perfect size for the two of us to eat in a meal and have lunch leftovers the next day.

Next up: what to do with the liquid and bones?

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CSA Review: Our City Farm aka Villarreal Family Farm

I loved my CSA  in Madison, WI. With that farm, I bought avocados and sometimes fruit at the grocery store.  That’s it.  I was drowning in produce and was so happy about it!  The e-mails that the farm sent out always gave me a list of what I would be picking up, a story or thought, and some recipes that utilized that week’s bounty. I highly recommend Crossroads Community Farm (formerly Primrose Community Farm) to anyone in the Madison area.  Their family is adorable, the produce is great, they’re extremely professional, and the events they host are fun.

When I was preparing to move to St. Louis, one of the things I was most excited about was getting a CSA subscription. After much research and reading and comparing, I decided on Our City Farm which was formerly known as Villareal Family Farm.  Here is their website.

I was so excited! We were going to be getting a hearty box of vegetables, a dozen eggs, and a whole chicken every week. 

False. 

We do get a dozen eggs and a chicken every week (except one week, due to the extreme heat this summer and we have been promised they will be made up), but the vegetables are pathetic.  We get tons of greens and hardly anything else, even in the intense summer heat.  Each week I expect to get three to five bunches of greens, many of which are still attached to turnips, and a few other vegetables. Maybe two zucchini and an eggplant.  Or a small head of lettuce and two tomatoes. I think the first week was literally the largest and least disappointing.  By the fourth week I stopped taking photographs.  Now I am just annoyed every time I drive to get one because it’s not what I am paying for in the slightest.

I know it’s been hot, but that is nothing even close to enough to feed three to four people, as advertised.  But they are still growing greens and lettuce.  For those of you not in the gardening know, those are hard to grow when it’s hot! There are no carrots, no potatoes, no peppers, no berries, no melons, no onions, no garlic.  Only greens, more greens, turnips and turnip greens, zucchini, tomatoes, eggplant, and some herbs.

Additionally, the farm seems to be really poorly managed.  Here’s why I say that:

  • Their website randomly went down for weeks.
  • Jeri responds to my Monday e-mails asking if I can pick up our Saturday CSA at a different time after pickup, even as late as the following Monday evening.  I assume that most people travel at least one weekend of the summer, so this shouldn’t be something unusual.  I asked her about it before signing up for the CSA and she assured me it would be no problem. 
  • The pickup location changed between sending my payment and the start of the season, which means we drive much further than I thought we would have to.
  • Jeri is frequently late to pick-ups, even at the regularly scheduled time.  
  • The produce isn’t pre-divided into shares. Jeri just picks and chooses for you when you show up.
  • And finally, the e-mails for each week (which did nothing more than remind us to come pick up our CSA) stopped abruptly after a couple weeks.

I’ll concede that I really like the eggs and the chicken, but I could definitely source those from somewhere else and not have the burden of dealing with someone who makes it difficult to pick up my purchases.

To avoid this mistake, I’d advise you look for “typical week” photos on any CSA you choose and also find a list of what crops the farm grows.  My two biggest disappointments have been the small quantities and limited variety. Gavin hates turnips and both of us can only stand so many greens, and those seem to be the two biggest crops.  Make sure the “typical week” photos or lists look like what you are expecting to get for your money.  I would not trust the reviews on Wild Harvest, since they don’t seem to be too accurate, probably because there are so few.

I will not be returning to the Our City Farm CSA next year and wanted to be sure that others were aware of what they were signing up for before paying for this.  I’ll definitely be picking another choice next year.

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