With family coming up today, I decided to rise early and make myself some breakfast, so I looked to Rachael for something tasty and thought I would try making Olive Frittata. Now I have never made a Frittata before, but I do know that basically it is like an open faced omelet that you finish cooking in the oven instead of folding over in the skillet.
Ingredients
3 tablespoons evoo
1 onion, thinly sliced
1 roasted red pepper, drained, pat dry and diced
1/2 to 2/3 cup drained chopped Spanish green olives with pimiento
6 eggs
Generous splash half-and-half or milk
Salt and pepper
Preheat oven to 400 degrees F.
Heat the evoo in a small 6 to 8-inch oven-proof skillet over medium heat. Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white. Add roasted peppers and olives and combine. Beat the eggs with half-and-half or milk and season them with salt and pepper. (Go easy on the salt because of the olives.) Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet. When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown. Cut and serve from the skillet or invert the frittata on to a serving plate.
The verdict......pretty good little dish. I had never had olives and eggs before, so I was thinking the olives could be a tad overpowering but they were not. The flavors really blended well together and really with the olives, very little salt had to be used. The only thing I might do different next time is may add a bit more red pepper, but that is because I really love red pepper and maybe a few mushrooms, cause, hey, they just go with eggs.
This was also a really cheap dish to make and took about 15 to 20 mins to prepare............o'h yea, and the cats dug this too:-)
Until Tomorrow..........
Saturday, August 1, 2009
Thursday, July 30, 2009
A Taste of Home
OK, I know it has been a little bit, but your ever lovin green-eyed chef, was on a date the other evening and ate out. But I am back tonight and since I had a plain old salad for dinner, I decided to make on of Rachael's tasty desserts, so I made Super Stuffed Baked Apples a la Mode!!!!
Ingredients
4 large apples, cored
1 tablespoon lemon juice
3/4 cup brown sugar
1/4 cup instant oatmeal mix or rolled oats
1/4 teaspoon nutmeg, a healthy grating
1 teaspoon ground cinnamon
4 tablespoons butter, cut into pieces
2 ounces, 1/8 cup, golden raisins, chopped
1/4 cup chopped walnuts or walnut pieces or pecans
1 pint vanilla icecream
Whipped cream, in a canister
Preheat oven to 425 degrees F.
Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.
The Verdict.........well if you are wondering if I liked this, then you did not really pay attention to the ingredients, cause there was nothing in this baby not to love. This was a VERY VERY satisfying dish and one I will make at my next family get together, this just really rocked.
And to my regular readers who wondered what my cats thought.......they liked the ice-cream :-)
Until Tomorrow.............
Ingredients
4 large apples, cored
1 tablespoon lemon juice
3/4 cup brown sugar
1/4 cup instant oatmeal mix or rolled oats
1/4 teaspoon nutmeg, a healthy grating
1 teaspoon ground cinnamon
4 tablespoons butter, cut into pieces
2 ounces, 1/8 cup, golden raisins, chopped
1/4 cup chopped walnuts or walnut pieces or pecans
1 pint vanilla icecream
Whipped cream, in a canister
Preheat oven to 425 degrees F.
Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.
The Verdict.........well if you are wondering if I liked this, then you did not really pay attention to the ingredients, cause there was nothing in this baby not to love. This was a VERY VERY satisfying dish and one I will make at my next family get together, this just really rocked.
And to my regular readers who wondered what my cats thought.......they liked the ice-cream :-)
Until Tomorrow.............
Monday, July 27, 2009
Brunch
Ok, I was in the mood for breakfast food for dinner, it is a feeling that I think we all get now and then, so I decided to try something from rachael that is brand new, never been had before by me.......Scrambled Eggs with Smoked Salmon.........now I know your thinking "Fish mixed with eggs???Brad have you lost your mind? Do you dare cross that line??".......yes folks, I dare........
Ingredients
1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon or really any spoon will do. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
The Verdict........this was fantastic, the flavor of the salmon did not overpower the eggs like I thought they might. I only took a couple of bites(thank you diet)but it was enough to know that this would make an excellent brunch item. I could also see maybe tossing a few sauteed mushrooms to this dish or maybe top it with some caviar.
Also the cats went nuts for this one, they each ate about 1/2 a cup each, so kudos to rachael from the cat community.
Until tomorrow......
Ingredients
1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon or really any spoon will do. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
The Verdict........this was fantastic, the flavor of the salmon did not overpower the eggs like I thought they might. I only took a couple of bites(thank you diet)but it was enough to know that this would make an excellent brunch item. I could also see maybe tossing a few sauteed mushrooms to this dish or maybe top it with some caviar.
Also the cats went nuts for this one, they each ate about 1/2 a cup each, so kudos to rachael from the cat community.
Until tomorrow......
Sunday, July 26, 2009
No Meat, No Worries
I to go in to work today at 6:00am and did not get out until around 11:00am. I had to time from breakfast, so I was rather famished when I got back home so I decided to make Rachaels Three Vegetable Penne with Tarragon-Basil Pesto.
Ingredients
1 pound penne rigate pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, french cut green beans
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
Handful flat-leaf parsley
1 lemon, zested
1 clove garlic
1/2 cup grated Parmigiano-Reggiano
Coarsely ground black pepper
1/3 cup EVOO
Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.
While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.
Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly.
The verdict........this was pretty good, not the greatest pasta dish I have ever had, but one that if i was served it at a restaurant, I would not be disappointed. Now I did leave out the pine nuts and the Parmigiano-Reggiano, because I somehow got out of the store without buying them.....not sure how, but I did.
Both cats ate some of this one, so I guess the cat world is down with this dish of Rachaels too:-)
I think this would be really good if instead of green beans, maybe you used mushroom caps or even eggplant.
Until tomorrow.........
Ingredients
1 pound penne rigate pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, french cut green beans
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
Handful flat-leaf parsley
1 lemon, zested
1 clove garlic
1/2 cup grated Parmigiano-Reggiano
Coarsely ground black pepper
1/3 cup EVOO
Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.
While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.
Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly.
The verdict........this was pretty good, not the greatest pasta dish I have ever had, but one that if i was served it at a restaurant, I would not be disappointed. Now I did leave out the pine nuts and the Parmigiano-Reggiano, because I somehow got out of the store without buying them.....not sure how, but I did.
Both cats ate some of this one, so I guess the cat world is down with this dish of Rachaels too:-)
I think this would be really good if instead of green beans, maybe you used mushroom caps or even eggplant.
Until tomorrow.........
Saturday, July 25, 2009
Hot Topic------Salad
Just realized that this is a bit of a milestone for my blog....this is my fifty-first recipe, so that is kind a something. Does not seem like I have been doing this long enough to rack of fifty dishes, but times flies when your having fun.
Today I made Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad.
Ingredients
8 portabello mushroom caps
EVOO, for brushing mushrooms, plus 1/4 cup
1 (10-ounce) box frozen chopped spinach, defrosted(I used fresh)
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic grated
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls
6 plum tomatoes, coarsely chopped
1 cup fresh basil leaves, about 20, torn
4 cups crusty bread, torn or coarsely chopped
1 small red onion, very thinly sliced
Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
Preheat grill to medium-high and oven to 425 degrees F.
Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with EVOO and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
Remove mushroom caps from grill.
To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
Serve 2 caps with a pile of salad alongside.
The Verdict..........well I had a friend try this and she thought it was pretty good, but it did take me a while to make this(around 50 mins), not that it was difficult to make, but I kept stopping to watch that new Friday the 13th movie hollywood remade..........you will probably not be surprised to hear that jason is still killing lots of overly hormonal teens. Anyway, the dish was very good and something I woul make again when not distracted by screaming camp crystal lake campers.
Until Tomorrow........
Today I made Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad.
Ingredients
8 portabello mushroom caps
EVOO, for brushing mushrooms, plus 1/4 cup
1 (10-ounce) box frozen chopped spinach, defrosted(I used fresh)
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic grated
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls
6 plum tomatoes, coarsely chopped
1 cup fresh basil leaves, about 20, torn
4 cups crusty bread, torn or coarsely chopped
1 small red onion, very thinly sliced
Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
Preheat grill to medium-high and oven to 425 degrees F.
Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with EVOO and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
Remove mushroom caps from grill.
To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
Serve 2 caps with a pile of salad alongside.
The Verdict..........well I had a friend try this and she thought it was pretty good, but it did take me a while to make this(around 50 mins), not that it was difficult to make, but I kept stopping to watch that new Friday the 13th movie hollywood remade..........you will probably not be surprised to hear that jason is still killing lots of overly hormonal teens. Anyway, the dish was very good and something I woul make again when not distracted by screaming camp crystal lake campers.
Until Tomorrow........
Friday, July 24, 2009
Das Boats
Was on vacation today and spent most the day strolling around the plaza and when I got home there had been a .......catnip situation.........my cats had gotten into the catnip and had created quite a mess. I therefore had to make something simple so tonight I made Avocado Boats
Ingredients
3 ripe avocados
1 lemon
Hot sauce, several drops
EVOO, for drizzling
2 small plum tomatoes, seeded and chopped
2 scallions, chopped
Coarse salt
Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.
The verdict..........these were rather tasty and a nice light dinner item. I have to say rachael has some simply to prepare and yet very flavorful recipes.
Until tomorrow......
Ingredients
3 ripe avocados
1 lemon
Hot sauce, several drops
EVOO, for drizzling
2 small plum tomatoes, seeded and chopped
2 scallions, chopped
Coarse salt
Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.
The verdict..........these were rather tasty and a nice light dinner item. I have to say rachael has some simply to prepare and yet very flavorful recipes.
Until tomorrow......
Thursday, July 23, 2009
Time to Recharge
Not to hungry, so i was looking for something light, so Mint and Lime Melon Salad seemed like a great choice......
ingredients
1/2 cup mint jelly
1 lime, juiced
1/4 cup evoo
1 melon, cantaloupe or honey dew, peeled, cut into 8ths and thinly sliced
4 radishes, thinly sliced
1/2 seedless cucumber, thinly sliced
1/2 medium red onion, thinly sliced
Salt and pepper
Mint sprigs, for garnish
In a medium shallow bowl, whisk together jelly, lime juice and evoo. Add the melon and veggies and toss. Season salad with salt and pepper and serve with mint sprigs.
The Verdict...........this was really good, I was worried about using mint jelly as I had never used it before. Also when I read the ingredients, I had doubts the flavors would really come together, but the mint pulled them all together. It was really really good. This I might make at my works next food day.
Until Tomorrow......
ingredients
1/2 cup mint jelly
1 lime, juiced
1/4 cup evoo
1 melon, cantaloupe or honey dew, peeled, cut into 8ths and thinly sliced
4 radishes, thinly sliced
1/2 seedless cucumber, thinly sliced
1/2 medium red onion, thinly sliced
Salt and pepper
Mint sprigs, for garnish
In a medium shallow bowl, whisk together jelly, lime juice and evoo. Add the melon and veggies and toss. Season salad with salt and pepper and serve with mint sprigs.
The Verdict...........this was really good, I was worried about using mint jelly as I had never used it before. Also when I read the ingredients, I had doubts the flavors would really come together, but the mint pulled them all together. It was really really good. This I might make at my works next food day.
Until Tomorrow......
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