We still have plenty of gardening time left in Georgia. Our pepper plants are still producing. The Egyptian walking onions, having walked all over the front and back yards this summer, are producing green onions now. We have herbs—flat-leafed parsley, curly parsley, sage, basil, Thai basil, rosemary, thyme, red shiso, green shiso, ngo om, sorrel, pineapple sage, catnip, chives, lemon verbena, and oregano. We have perennials to plant. Many of the flowers are still flowering, like this annual, re-seeding red salvia, and the pink zinnias in the background.
|Red salvia. Photo by Sarah E. Kelsey. CC 2.0.|
|Husband's storage bench and my junk on the table. Photo by Sarah E. Kelsey. CC 2.0.|
|Cat on a leash on a purple porch. Photo by Sarah E. Kelsey. CC 2.0.|
We had breakfast on the porch this morning, these baked eggs I am about to tell you about. I logged into Pinterest last night for the first time in months, and was inspired by the first pin I saw! Mexican Baked Eggs from Closet Cooking. I didn't actually read the recipe - just glanced at the ingredient list and thought the idea of something like eggs in purgatory, but with refried beans instead of tomato sauce, sounded delicious and perfect. Just skimming that website transformed me from overwhelmed to inspired! I had a ton of cooked kidney beans that I didn't know what to do with, half a can of tomato paste that I didn't know what to do with, and a selection of peppers and onions from the garden. I cooked the bean mixture last night, and assembled it all in the pan this morning.
A Sort-Of-Recipe for Baked Eggs in BeansI warmed some oil in a skillet, and added a little chopped garlic and chopped onion—it was just some teeny Egyptian walking onions, so these aren't necessary and could be replaced with shallots. I cooked the alliums in the oil. Then I added the beans - about two cups of cooked kidney beans, plus their cooking liquid (which I had saved in the jars where I stored them, post-cooking.) I added some chopped peppers from the garden, a mix of cherry bomb and some mystery pepper that isn't very hot. As these cooked down, I added about 2tbsp tomato paste and then I started adding spices. I dumped in some Adobo seasoning, Italian seasoning, and carrot powder and celery powder. (These are the results of having a juicer and an Excalibur dehydrator and refusing to throw anything away, ever. I started saving the pulp from the juicer, dehydrating it, and grinding it in a spice grinder to use as seasoning/a soup stock add-in.) Once the vegetables had softened and the liquid evaporated into a thick sauce surrounding the beans, I turned off the stove, put everything back in the glass jars that had housed the beans, and put in the fridge. (I cleaned the skillet, too.) (Had I used a different cooking vessel, I would have put a lid on and put the whole thing in the fridge, but I hadn't planned that well.)
In the morning, I re-oiled the skillet, warmed it up on the stovestop, and dumped all the bean filling back into the pan. Once that seemed warm (after a few minutes), I created wells and walls to keep the eggs in place. The pre-baked picture demonstrates shows the bean barriers better than the post-cooking picture:
|Before the eggs were baked. Photo by Sarah E. Kelsey. CC 2.0.|
|Still getting stuff from the garden! Photo by Sarah E. Kelsey. CC 2.0.|
|Baked eggs and kitchen clutter. Photo by Sarah E. Kelsey. CC 2.0.|
Basil, sage, oregano, and flat-leafed parsley were chopped and added to the top of the pan, after it all came out of the oven.
|Baked eggs close-up. Photo by Sarah E. Kelsey. CC 2.0.|