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September 2009
Tasty:
Eggs in a Nest (from the book Animal, Vegetable, Miracle, by Barbara Kingsolver, 2007)
feeds 4
  • 2 cups uncooked brown rice - cook rice in 4 cups water while preparing other ingredients
  • Olive oil - a few tablespoons
  • 1 medium onion, chopped, and garlic to taste.  Saute onion, garlic and olive oil until  lightly golden
  • Carrots, chopped, and 1/2 cup dried tomatoes - add and saute for a few minutes, adding just enough water to rehydrate the tomatoes
  • 1 very large bunch of chard, coarsely chopped.  Mix with other vegetables and cover pan for a few minutes.  Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the plan like numbers on a clock.
  • 8 eggs  - Break an egg into each depression.  Cover pan again and allow eggs to poach for 3-5 minutes.  Remove from heat and serve over rice.


                              Topic
Also from Animal, Vegetable, Miracle book:

Excerpt: 
It's interesting that penny pinching is an accepted defense of toxic food habits, when frugality rarely rules other consumer domains.  The majority of Americans buy bottled drinking water, for example, even though water runs from the faucet at home for a fraction of the cost, and government quality standards are stricter for tap water than for bottled...An embarrassing and arguable point is that we're applying deadly priorities to our food budgets because we believe the commercials...it's no surprise that billions of dollars a year go into advertising fast food...
                                Tip

Carrots cooked whole retain more nutrients.  Chopping carrots increases the surface area so more nutrients leach into the water and are lost.  Cooking them whole and chopping them later locks in both taste and nutrients.