I survived the first week of school. I realized that during the many getting to know you, introduce yourself activities that I participated in during those first days of class, I always introduced myself by mentioning something about food.
What is a great book you read this summer? The Sharper your Knife, the Less You Cry
What do you like to read? Cooking Memoirs and Food magazines.
I made a coat of arms, on which in the "something I am good at" section, I drew my beloved chef's knife, a tomato, a pepper mill and a skillet.
What was a highlight of your summer break? Cooking in a professional kitchen.
If you read the "about us" section on this blog you'll notice that I stated that I don't like the term foodie. To me, it sounds pretentious. . I like the experience of making and of course eating it. Some people are really into golf, or star wars or flower gardening. I really like all aspects of food. So fine, you can call me a foodie if you want to... or maybe a gourmande...
Now that's out of the way, here's the weekly menu:
tortellini pasta salad with zucchini fries
sausage and pepper empanadas* (we are on an empanada kick!!) with salad
squash, quinoa and walnut salad
frittata with spinach, tomatoes and cheese
lentil salad with baked fish
* I have a note that says "make extra empanadas"! They are nice to take for quick lunches, or even heat up for a hearty snack.
I bought an eggplant for experimentation. I'm not a huge fan of eggplant, but am coming around to liking it... so hopefully I will have time to do something with that!
Showing posts with label frittata. Show all posts
Showing posts with label frittata. Show all posts
Tuesday, September 4, 2012
Saturday, April 28, 2012
A Frittata Idea
I make frittatas very often and don't share my recipes often enough! Here's what I made last night...
Remember the half bunch of asparagus I put in my veggie quinoa bowl? The rest found its way into this delicious Friday night frittata. In fact, it was the star. Sometimes I like to load the egg dish with veggies, but not this time. Here's the run down.
ingredients:
6 eggs
1/2 bunch of asparagus cut into 1-2 inch pieces
1-2 Tbsp goat cheese
olive oil
salt and pepper
preheat oven to 400.
whisk 6 eggs, add salt and pepper.
coat oven proof pan with olive oil, paying attention to the sides, I usually use spray oil.
heat olive oil in pan on the stove.
pour eggs into hot pan.
add asparagus, spreading it all around the pan.
add small chunks of goat cheese throughout.
by this time, the egg should begin to set.
place the entire dish into the oven for about 20 minutes.
Roasted Yukon gold potatoes and a simple spinach salad made this a nice Friday night meal after a long week.
To make the side dish: Cut 8-10 Yukon golds into bite sized pieces. Toss with olive oil, salt, pepper, and paprika. Put in the oven, 10 minutes before you begin prepping the frittata. Stir a few times. They should be done by the time the frittata is brown around the edges.
Remember the half bunch of asparagus I put in my veggie quinoa bowl? The rest found its way into this delicious Friday night frittata. In fact, it was the star. Sometimes I like to load the egg dish with veggies, but not this time. Here's the run down.
ingredients:
6 eggs
1/2 bunch of asparagus cut into 1-2 inch pieces
1-2 Tbsp goat cheese
olive oil
salt and pepper
preheat oven to 400.
whisk 6 eggs, add salt and pepper.
coat oven proof pan with olive oil, paying attention to the sides, I usually use spray oil.
heat olive oil in pan on the stove.
pour eggs into hot pan.
add asparagus, spreading it all around the pan.
add small chunks of goat cheese throughout.
by this time, the egg should begin to set.
place the entire dish into the oven for about 20 minutes.
Roasted Yukon gold potatoes and a simple spinach salad made this a nice Friday night meal after a long week.
To make the side dish: Cut 8-10 Yukon golds into bite sized pieces. Toss with olive oil, salt, pepper, and paprika. Put in the oven, 10 minutes before you begin prepping the frittata. Stir a few times. They should be done by the time the frittata is brown around the edges.
Monday, April 23, 2012
Weekly Menu April 22-28
Some spring vegetables are starting to creep into the menu!!
quinoa with carrots, asparagus and spinach
frittata with asparagus and goat cheese
stacked enchilada
(it appears that this recipe is only available online now to subscribers of Taste of Home ) this dish has appeared here a few times now and is proving to be an easy to prep, tasty dish. I look forward to adding some things to make it better... but not this week.
pasta with the leftover cilantro pesto from Sunday and a salad
roasted chicken, red pepper and mozzarella panini with salad
note: I bought a rotisserie chicken to use in lunches and salads this week, and will use some for this sandwich. I have been doing this a lot lately and decided that one of my "as soon as this semester is over" cooking projects will be to roast a chicken on my own! It's about time I learn some new kitchen skills, and I need to find out if it's a lot cheaper and tastier than buying an already cooked rotisserie chicken at the grocery store for $6.99.
I am also hoping to try one of Cara's healthy Spring recipes for lunch... the creamy pea soup with avocado!
quinoa with carrots, asparagus and spinach
frittata with asparagus and goat cheese
stacked enchilada
(it appears that this recipe is only available online now to subscribers of Taste of Home ) this dish has appeared here a few times now and is proving to be an easy to prep, tasty dish. I look forward to adding some things to make it better... but not this week.
pasta with the leftover cilantro pesto from Sunday and a salad
roasted chicken, red pepper and mozzarella panini with salad
note: I bought a rotisserie chicken to use in lunches and salads this week, and will use some for this sandwich. I have been doing this a lot lately and decided that one of my "as soon as this semester is over" cooking projects will be to roast a chicken on my own! It's about time I learn some new kitchen skills, and I need to find out if it's a lot cheaper and tastier than buying an already cooked rotisserie chicken at the grocery store for $6.99.
I am also hoping to try one of Cara's healthy Spring recipes for lunch... the creamy pea soup with avocado!
Monday, April 2, 2012
Weekly Menu: The first week of April
In my planning for this week's menu, I looked back on past weekly menu posts. Sharing my love of food was one reason to make this blog, an added bonus outcome has been an archive of what I've been eating! While it's turning to Spring and has been unseasonably warm, I'm having a difficult time transitioning to Spring time foods. It's just too early for the spring vegetable dishes that keep popping up in my food magazines. Farmers' markets aren't even open yet, but when they do, perhaps we'll see a dramatic change. Enjoy!
stacked enchilada from Taste of Home
frittata with leeks, potatoes, cheese (feta, parmesan, or goat: whatever strikes me at the moment, tomatoes, and rosemary.
shell pasta with veggie sausage, mushrooms and tomatoes.
Indian corn soup with chicken
roasted salmon with rosemary and garlic green beans
stacked enchilada from Taste of Home
frittata with leeks, potatoes, cheese (feta, parmesan, or goat: whatever strikes me at the moment, tomatoes, and rosemary.
shell pasta with veggie sausage, mushrooms and tomatoes.
Indian corn soup with chicken
roasted salmon with rosemary and garlic green beans
Sunday, March 18, 2012
Frittata
I realized that I post frittata on the weekly menu quite often, but I haven't yet written about how I make it. Today I made one for breakfast. Here's how I did it.
ingredients:
6 eggs
1-2 Tablespoons (a good splash) of milk
salt and pepper
spices if you like
butter or olive oil
1 leek, mostly white part, halved lengthwise and chopped into half moon pieces
1 potatoe, cubed
a handful of spinach, chopped
(I would usually add fresh rosemary to this mix-- it is so magical with eggs! but today I had none.)
put whatever you like into your frittata such as:
tomatoes, basil, mozzarella cheese
bacon, onions, potatoes, peppers
tomatoes, zucchini, goat cheese, green onions
broccoli, zucchini, red peppers
any veggies you have in the fridge and need to use up!
etc. etc. etc.
Preheat the oven to 425.
First, prep and chop the ingredients.
Next, whisk the eggs and the milk and season with S&P.
Using a sautee pan that can go in the oven (if you do not have this, use any sautee pan for this first step of cooking and have a greased pie plate at the ready), heat about 1 Tbsp. butter and add the potatoes. I like to do this to crisp them on the outside and to ensure that they get cooked through (about 5 minutes).
Remove potatoes from the pan, set aside.
Add extra olive oil or butter to the pan to coat the sides. Return pan to stove and turn heat up to high.
Add eggs to heated pan, and allow to cook for a couple minutes to let the bottom "set".
Then, add potatoes, leeks, spinach.
Transfer to oven for 20-25 minutes. Remove when eggs are set and begin to brown on top.
Allow to cool for 1-2 minutes, then carefully remove from pan (I transfer it to a cutting board) and serve.
ingredients:
6 eggs
1-2 Tablespoons (a good splash) of milk
salt and pepper
spices if you like
butter or olive oil
1 leek, mostly white part, halved lengthwise and chopped into half moon pieces
1 potatoe, cubed
a handful of spinach, chopped
(I would usually add fresh rosemary to this mix-- it is so magical with eggs! but today I had none.)
put whatever you like into your frittata such as:
tomatoes, basil, mozzarella cheese
bacon, onions, potatoes, peppers
tomatoes, zucchini, goat cheese, green onions
broccoli, zucchini, red peppers
any veggies you have in the fridge and need to use up!
etc. etc. etc.
Preheat the oven to 425.
First, prep and chop the ingredients.
Next, whisk the eggs and the milk and season with S&P.
Using a sautee pan that can go in the oven (if you do not have this, use any sautee pan for this first step of cooking and have a greased pie plate at the ready), heat about 1 Tbsp. butter and add the potatoes. I like to do this to crisp them on the outside and to ensure that they get cooked through (about 5 minutes).
Remove potatoes from the pan, set aside.
Add extra olive oil or butter to the pan to coat the sides. Return pan to stove and turn heat up to high.
Add eggs to heated pan, and allow to cook for a couple minutes to let the bottom "set".
Then, add potatoes, leeks, spinach.
Transfer to oven for 20-25 minutes. Remove when eggs are set and begin to brown on top.
Allow to cool for 1-2 minutes, then carefully remove from pan (I transfer it to a cutting board) and serve.
 |
| Top with crumbled goat cheese for an extra treat! |
Sunday, December 18, 2011
Weekly Menu December 19-23
With Christmas looming and lots of last minute preparations taking place, dinners this week have a common thread. Simple dishes I can make without much recipe consultation.
But first, a quick re-cap of last week's menu:
slow cooker sweet potato and lentil soup: did not live up to my expectations, the picture looked more delicious than it was. With a lot of good ingredients, this is a recipe that could use some tinkering...
black bean burritos with salad: This was a winner. See my previous post about how great it was.
Bombay sloppy joes: hits the spot every time. Try this, it calls for turkey instead of beef (which you could easily swap, or use lentils!) and you can adjust the spices for more or less heat!
Pasta with arugula/spinach, white beans and walnuts: I didn't make it... so it's rolling over to this week's menu.
spicy turkey and bacon stirfry also from Everyday Food December '11: this was not good. I thought it was kind of boring and weird. I may have had some recipe mishaps, I forgot halfway through that I was making a half portion and made a whole portion of sauce which made it way too salty. But, overall, the photo was deceivingly delicious the dish was not.
carrot ginger soup: Again, see my previous post. I hope to try this again next week with coconut milk.
On to this week:
roasted butternut squash and quinoa with salad
This is easy to put together, delicious and filling. I can multi-task while the squash is roasting.
Pasta with arugula/spinach, white beans and walnuts
We still have quite a bit of spinach!
veggie lasagna
I am planing for leftovers!
frittata with potatoes and leeks and rosemary
Have you made a frittata yet?
maybe carrot and ginger soup attempt #2
we'll see if I get to this
Whew! It's going to be a bit hectic, between work and preparing for Christmas weekend. But, more on that later. Have a great week!
Allison
But first, a quick re-cap of last week's menu:
slow cooker sweet potato and lentil soup: did not live up to my expectations, the picture looked more delicious than it was. With a lot of good ingredients, this is a recipe that could use some tinkering...
black bean burritos with salad: This was a winner. See my previous post about how great it was.
Bombay sloppy joes: hits the spot every time. Try this, it calls for turkey instead of beef (which you could easily swap, or use lentils!) and you can adjust the spices for more or less heat!
Pasta with arugula/spinach, white beans and walnuts: I didn't make it... so it's rolling over to this week's menu.
spicy turkey and bacon stirfry also from Everyday Food December '11: this was not good. I thought it was kind of boring and weird. I may have had some recipe mishaps, I forgot halfway through that I was making a half portion and made a whole portion of sauce which made it way too salty. But, overall, the photo was deceivingly delicious the dish was not.
carrot ginger soup: Again, see my previous post. I hope to try this again next week with coconut milk.
On to this week:
roasted butternut squash and quinoa with salad
This is easy to put together, delicious and filling. I can multi-task while the squash is roasting.
Pasta with arugula/spinach, white beans and walnuts
We still have quite a bit of spinach!
veggie lasagna
I am planing for leftovers!
frittata with potatoes and leeks and rosemary
Have you made a frittata yet?
maybe carrot and ginger soup attempt #2
we'll see if I get to this
Whew! It's going to be a bit hectic, between work and preparing for Christmas weekend. But, more on that later. Have a great week!
Allison
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