Thursday, March 19, 2009

Earth Hour, On Being Green

I have already mentioned the fast approaching Earth Hour which is on March 28, 2009 from 8:30 pm to 9:30 pm. I have also joined a web site called Commit21 and started my own group. If I can persuade you to commit to my page I will feel I have achieved something. Just go to this link and sign up under my commitment. Then be sure to turn off your power on the 28th. Its only for one hour. Reader's Digest this month is a very 'green' issue and full of stories of people making a difference. Not particularly special people, but just everyday people like you and me. In fact they have a number of tips on green activities which you can check out and maybe adopt. There is one story in the magazine of a young woman in Romania who having seen images of a devastating flood which deforested part of her country, started collecting waste paper from big companies, selling it to recyclers and buying saplings with the proceeds. The first year she planted 1,120 saplings with the help of volunteers last year she ended up with 4,000 saplings. She calls it The Paper Tree project. Here is a very similar recipe to yesterday's, basically a version of eggs and mushrooms with a nod to Eggs Florentine. We just came across it in the current issue of Reader's Digest and liked the sound of it. There is another egg recipe which I will save for Asparagus season.
Poached Eggs in Portobello Mushroom Caps.
4 large portobello mushrooms about 4 in. across, cleaned
2 Tbs extra virgin olive oil
1 Tbs Balsamic vinegar
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1 Tbs olive oil
1 clove garlic, finely chopped
1 300g pkg frozen chopped spinach, defrosted and squeezed dry
1/2 tsp salt
1 Tbs chopped fresh dill
1/4 cup grated cheddar or Swiss cheese
4 eggs
1 Tbs white vinegar
1/4 tsp freshly ground black pepper.
For mushrooms, carefully remove stems so as not to break the caps. Chop stems and reserve. With a small spoon, gently clean out and discard the gills from the mushroom caps. Combine olive oil, balsamic vinegar, thyme and salt. Brush over both sides of the mushroom caps and arrange rounded side up on a baking sheet. Bake in a preheated 400°F oven for 10 minutes, until cooked through.
Meanwhile for filling, heat remaining olive oil in a skillet. Add garlic and onions and cook 5 minutes, or until tender but not brown. Add chopped mushroom stalks and cook until liquid evaporates and pan is dry. Add spinach, salt and dill.
Turn mushrooms cup side up ad fill with the spinach mixture. Sprinkle with cheese. Bake 5 minutes.
Bring a skillet of water to a boil. Add vinegar. Crack in eggs. Poach gently 3 to 4 minutes until whites are set and yolks are a little runny. Remove eggs from water to a plate lined with paper towels or a tea towel. Trim away excess whites. Place eggs on mushrooms. Dust with pepper.
Makes 4 servings. Have a great (green) day.

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