Fritatta

Have you ever made a Fritatta?  They are pretty easy to make and look and taste wonderful.  I like them better than omelets and almost as well as Quiche.  It’s a nice way to use up leftovers too.  You can put almost anything into a Fritatta.  We like spinach, sausage and onion with a mild cheese or asparagus, garlic and ham with swiss cheese. As I was looking at recipes I saw they were using potatoes and that sounds really good too.  So lots of room for experimenting here.  Loved the baked cheese flavor.  It’s good for any meal, most of the time we have this for dinner. You will need a pan that goes from stove top to oven. And veggies need to be cooked ahead of time, raw veggies are just too crunchy.

I have two recipes for you to check out.


roasted-vegetable-frittata_s4x3.jpg.rend.sni12col.landscape

From the Food Network: Roasted Vegetable Fritatta

Ingredients
1 small zucchini, 1-inch-diced
1 red bell pepper, seeded and 1 1/2-inch-diced
1 yellow bell pepper, seeded and 1 1/2-inch-diced
1 red onion, 1 1/2-inch-diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated Gruyère cheese
Directions
Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyère and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

And the second recipe is from Tasty Bites.

1-frittata

Basic Fritatta Recipe

The basic recipe for Frittata is about 2 1/2 cups Egg Mix , 2 -3 cups of sauted veggies and beans, and 1/2 to 1 cup of cheese.

Egg Mix

For a 12 inch skillet use about 8 large eggs.
1/2 cup milk or soft cheese like ricotta or cream cheese
1 tablespoon of Dijon mustard (not traditional)
1/2 teaspoon salt
1 teaspoon pepper

Veggies
Fresh greens, Spinach, Kale, Arugula, or cabbage.
Cauliflower, Broccoli , Brussels Sprouts
mushrooms
Zucchini
Asparagus
Eggplant
Peppers, Bell peppers, or a little hot pepper.
Artichokes hearts
Italian Green Beans cut into 1 inch pieces
Onions, white or Spanish, Green onion or Leeks
Tomatoes, Roma or Cherry cut in half

Potatoes, fingerlings or firm like a red skin or Yukon
Pasta, cut into small pieces. This is not done much in most recipes but is traditional.

Cheeses
Soft melting cheeses like Provolone , Fontia, firm mozzarella or fresh mozzarella , Swiss or Monterey Jack
Parmesan Reggiano
soft cheeses Ricotta or cream , melted and smoothed into the Egg mix

Beans
Chick peas
cannelloni

Herbs
Fresh Basil
Fresh Rosemary

2 Tablespoons Olive Oil

1. Blend the eggs and milk or softened cheese, mustard and seasonings. Chop the herbs and add to the mix and blend with whisk until smooth.

1. Saute Vegetables in an oven proof skillet. in 2 tablespoons Olive oil. Add Egg mix and cook for 1 to 2 minutes until the mix is set on the bottom.

2.Cook in the oven for another 10 – 15 minutes. Some recipes have you set the oven to broil. You had better watch closely if you do this, it will only take a few minutes.

Advertisements

Avocado Crema over Shrimp Tostadas

When I find a recipe that I would like to try on the internet, I print it out, write any changes I may have made and give it stars as to how the family liked it.  If highly rated it gets put in a file, if it needs some tweaking then it goes in a box to try later.  This shrimp recipe made it into the keep file. Very Yummy!  It is from Miss in the Kitchen.

Avocado Crema over Shrimp Tostadas

shrimp tostadas

Ingredients:

for avocado crema:

  • 1 medium sized ripe avocado, peeled and seed removed
  • 1/4 cup Plain Nonfat Voskos Greek Yogurt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon salt

for tostadas:

  • 4 corn tortillas
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 12 medium sized cooked shrimp (peeled and deveined)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup shredded lettuce
  • 1/4 cup grated cheddar cheese
  • 1 green onion, chopped
  • 1/4 cup diced tomatoes
  • 2 teaspoons fresh cilantro, chopped

Cooking Directions:

Preheat oven to 400°F.

Prepare the avocado crema while the oven is preheating.

Add avocado, Voskos Greek Yogurt, lemon juice, garlic and lemon juice to a blender or small bowl of food processor and process until smooth.  Pour into a small bowl and set aside.

Brush both sides of each tortilla lightly with oil.  Place on a baking sheet and bake five minutes.  Turn tortillas over and continue to cook 5-8 minutes or until lightly browned and crisp.

Place shrimp in a small skillet with cumin and chili powder (add about 2 teaspoons of oil if needed-my shrimp had a little oil on them from cooking them the day before).  Cook over medium heat, stirring constantly about 2 minutes or until spices have coated shrimp and they are heated through.  Remove from heat and set aside.

Place tortillas on a serving plate.  Top each with lettuce, cheese, 3 shrimp, about 2 teaspoons of avocado crema, green onions and cilantro.

Serve immediately.

Southwestern Black-Bean Burgers

This is one of my go to recipes.  Reason being: one it taste great, and two I almost always have the ingredients on hand.  It’s a vegetarian recipe, that is not why I eat it because I love meat, but if you need a veggie meal this is a good one.  It does have mayo so I believe if you are cooking vegan you will have to find a substitute.  Took me awhile to find the source of the recipe as I just have it on a crusty old card, but it comes from Good Housekeeping.   You could serve this on a bun if you prefer.  I like it on pita bread with salsa, lettuce and a touch of sour cream.  Hubby likes it with a slice of cheese.

Southwestern Black-Bean Burgers


black-bean-burger-th2

Ingredients

  • 1 can(s) (15 to 19 ounces) black beans, rinsed and drained
  • 2 tablespoon(s) light mayonnaise
  • 1/4 cup(s) packed fresh cilantro leaves, chopped
  • 1 tablespoon(s) plain dried bread crumbs
  • 1/2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) hot pepper sauce
  • Nonstick cooking spray
  • 1 cup(s) loosely packed sliced lettuce
  • 4 (4-inch diameter) mini whole-wheat pitas, warmed
  • 1/2 cup(s) mild salsa

Directions

  1. In large bowl, with potato masher or fork, mash beans with mayonnaise until almost smooth (some lumps of beans should remain). Stir in cilantro, bread crumbs, cumin, and pepper sauce until combined. With lightly floured hands, shape bean mixture into four 3-inch round patties. Spray both sides of each patty lightly with nonstick cooking spray.
  2. Heat skillet over medium heat until hot. Add patties, sprayed side up, and cook until lightly browned, about 3 minutes. With pancake turner, turn patties over, and cook 3 minutes longer or until heated through.
  3. Arrange lettuce on pitas; top with burgers then salsa.

Cauliflower Macaroni and Cheese

Cauliflower is a favorite raw or cooked and if you add cheese…well it makes it twice as good.  So if you are following a strict DASH diet this may not be the dish for you, but if you are looking for a great side dish, made from scratch I think you will like this one.  This is from The Everyday DASH Diet Cookbook by Marla Heller.  I found it on a cookbook review by  She Knows.

Cauliflower Macaroni and Cheese

cookbook-review-the-everyday-dash-diet-cookbook-cauliflower-mac-cheese

Ingredients:

  • 1 head cauliflower, trimmed and broken into bite-size florets
  • 1-1/4 cups elbow macaroni
  • Canola oil in a pump sprayer
  • 2 cups low-fat (1%) milk
  • 1 tablespoon cornstarch
  • 1 teaspoon dry mustard powder
  • 4 ounces (1 cup) shredded reduced-sodium mild Cheddar cheese
  • 4 ounces (1 cup) shredded Swiss cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup panko (Japanese-style breadcrumbs), preferably whole-wheat panko

Directions:

  1. Bring a large pot of water to a boil over high heat. Add the cauliflower and cook just until crisp-tender, about 5 minutes. Using a wire sieve or a skimmer, transfer the cauliflower to a colander; leave the water boiling. Drain well. Pat the cauliflower dry with paper towels.
  2. Add the macaroni to the boiling water and cook according to the package directions until it is almost tender, about 7 minutes. Drain well.
  3. Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with oil.
  4. Pour the milk into a medium saucepan. Sprinkle in the cornstarch and mustard and whisk to dissolve the cornstarch. Bring to a boil over medium heat, whisking often to avoid scorching; the sauce will thicken when it comes to a boil. Remove from the heat, add the cheeses and pepper, and whisk until smooth. Add the cauliflower and macaroni and mix well. Spread in the baking dish and sprinkle with the panko.
  5. Bake until the sauce is bubbling, about 20 minutes. Let stand at room temperature for 5 minutes, then serve hot.

Nutritional Analysis (1 serving): 234 calories, 13 g protein, 23 g carbohydrates, 10 g fat, 2 g fiber, 30 mg cholesterol, 88 mg sodium, 405 mg potassium. Food groups: 1 grain, 1 dairy, 1 vegetable.

Make your own Chili Seasoning

I found this recipe on Bake Your Day.  I does have a little bit of salt in it which you could leave out.  I leave the salt in and then be careful about what I add.  So if I am making tacos I use 2 tablespoons of chili powder to my ground meat. (half turkey, half beef)  Then add my fresh veggies and beans and if I am being really good wrap it in a lettuce leaf instead of the tortilla. Served with homemade salsa.  Think of it as a cross between a taco and taco salad.

Chili Seasoning Mix

homemade-chili-seasoning-7-22-560x840

 

 

 

 

 

 

 

 

A quick and simple recipe for homemade chili and taco seasoning.

ingredients:

Chili Seasoning Mix Ingredients:
4 Tbs. chili powder
2 Tbs. flour
2 Tbs. ground cumin
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. granulated sugar
2 tsp. paprika
1 tsp. black pepper
1 tsp. sea salt
1 tsp. crushed red pepper flakes
1 tsp. cayenne pepper
1 tsp. dried oregano
1 tsp. dried parsley

directions:

In a medium bowl, combine all ingredients and mix well. Store the seasoning mix in an air-tight container for up to one year.

For use in chili, use about 2 1/2 tablespoons of the above mixture in a recipe that calls for one packet of chili seasoning; adjust to your taste.

To turn this into taco seasoning, omit the sugar in the recipe above. When making tacos using one pound of ground beef, start with 2 tablespoons plus 1 cup of water of the seasoning mix, bring to a simmer and allow sauce to thicken. Adjust seasonings to taste.

Modify the mixture into blackening seasoning by leaving out the chili powder and crushed red pepper flakes; add in 1 Tbs. granulated sugar and 1 tsp. ground thyme.

Adapted from All Recipes

Pumpkin Pie Ice Cream

I came across this recipe for pumpkin ice cream at The Gracious Pantry, she post clean eating recipes.  I just made it this morning so it is in the freezer and I haven’t tasted it yet, but it sounds good and the comments were positive in the feedback.  Some people thought it had a strong banana taste, but I like the taste of banana so thought it was worth a try.  If the family doesn’t like it we can make smoothies out of the leftover or add it to pumpkin spice cookies.  I figure I can’t really lose on giving it a try.  Can’t say that with all recipes.

pumpkin-ice-cream-v-

Recipe calls for canned pumpkin, bananas, pumpkin pie spice and maple syrup.

The recipe is copyrighted please go to The Gracious Pantry for instructions.

9/19 We tried the dessert tonight, can’t say anyone liked it.  Not sure why, just the combination of  taste were not pleasing.  Followed the recipe and didn’t change anything, just not for us.

 

Baked Apple Fries

Sometimes you just need dessert.  And if you can make something from scratch at home and control some of the ingredients isn’t that better than buying something ready-made in the store.  These baked apple fries are wonderful.  The recipe is copy righted so I won’t add it to my post, but here is the link by Averie Cooks.  I passed on the caramel sauce, though that does sound wonderful.  I whipped up a little heavy cream sweeten with stevia and dash of vanilla.  The recipe is a little heavy on the butter, but it is a dessert.applepiefriestext1