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Tuesday, July 28, 2015

Eggplant and Frittatas

I happened to catch The Chew last week when Michael Symon made his ratatouille frittata.  This morning, I was thinking that something like that sounded good because I had made ratatouille last week, so I just typed "ratatouille frittata" into the search bar and lo, and behold, up popped the actual recipe.  While his version sounds really yummy (with the addition of okra), I adjusted it to what I had available in my refrigerator.  That is the nice thing about quiches and frittatas.  They are today's pot luck.  They are both great ways to use up things in your fridge.  In my case, I had ratatouille, asiago bread and feta cheese.

Ratatouille Feta Frittata
Adapted from:
Preheat broiler to low.  Place 12 inch skillet (I used cast iron) over medium heat.  Spoon ratatouille into skillet and warm.  Cut bread into 1-inch cubes.  Add to the ratatouille and mix well.  In a medium bowl, beat eggs with milk until smooth.  Season as desired with salt & pepper.  Pour over fillings and sprinkle with feta cheese.  Cook until eggs begin to set up.  Once the eggs are 75% set, place the skillet under the broiler and broil about 8-9 minutes or until the top begins to brown.  Remove from oven and allow to set for 5 minutes before serving.

*CSA ingredients
**Farmers market ingredients

Tuesday, July 21, 2015

Dutch Baby!

I bought some MI blueberries this week.  I wait for this every year because for 20 years, I couldn't get MI blueberries when I lived in VA.  There is no comparison for flavor, so I celebrate them every year!  I also have been craving a Dutch baby pancake.  So much so, I tried to talk John into going to The Pantry this weekend.  The problem with that place is that if you don't get there before church lets out, there's a 30-60 minute wait to get in.  So we settled for The Breakfast Club (which is just as good, but they don't make Dutch Babies).  So, today, I decided to make my own!  Blueberries are great for any type of pancake, so here's the recipe.

Blueberry Dutch Baby
  • 4 eggs*
  • 1 cup milk
  • 1 scant tsp lemon zest
  • 1/2 tsp vanilla extract
  • 1/2 cup sugar
  • 1 cup flour
  • 1 1/2 cups fresh blueberries
  • 2 Tbsp butter
  • Powder sugar for dusting (optional)
Preheat the oven to 400 degrees.  Place a large cast iron skillet in the oven to warm while the oven is preheating.

In a large bowl, whisk together the milk and eggs.  Add the zest and vanilla and mix well.  Add the sugar and flour and continue whisking until well combined. Allow batter to rest while the oven preheats.

Carefully remove the skillet from the oven.  Add the 2 Tbsps of butter and swirl until the butter is melted and coats the pan.  Pour in the batter.  Then sprinkle with the blueberries.  Bake for 20 minutes, or until the pancake is puffed and the edges are brown.  Dust with powdered sugar, if desired.  Cut into slices and serve immediately.

*CSA ingredients

Saturday, July 11, 2015

New house, new appliances!

It's been a while since I have done any real cooking and that's partially because I just got tired of being so cramped in my tiny little kitchen.  Well, my big news here is that I have purchased a new house with a bigger kitchen AND replaced all the appliances with bright, shiny new appliances.  Including a beautiful, new GE gas range with convection oven.  I have not done a lot of cooking yet because I am living between two places until the end of the month.  But this morning, I decided it was time to "break in" my range. 

I had a beautiful head of broccoli from the farmers market.  So I decided that a broccoli quiche was in order.  It's amazing how much of a difference a farm-fresh head of broccoli makes.  So much tastier than anything you can get from the grocery store.  And of course, I had farm-fresh eggs as well, which everyone knows makes all the difference in the world!

Broccoli Bacon Quiche
  • 1 head broccoli*
  • 6 thin slices bacon
  • 1 cup sharp cheddar
  • 5 farm-fresh eggs*
  • 1 1/4 cups 2% milk
  • salt, pepper, garlic powder, to taste
Preheat oven to 350F.

Cut broccoli into small florets.  Place in a microwave safe bowl with 2 Tbsp water.  Cover and cook for 5 minutes on HIGH.  Drain and place in prepared baking dish.  Cook the bacon and crumble.  Sprinkle bacon and cheese over broccoli.

Beat eggs with milk and seasonings.  Pour carefully over fillings.  Bake for 35 minutes.  Remove from oven and allow to set for 5 minutes before serving.

*Farmers market ingredients.

Thursday, May 14, 2015

Ramps Quiche

Now that I’ve made a batch of Ramp Pesto, it’s time to make this year’s ramp quiche.  I bought baby spinach for the pesto, so I decided to cut up the ramp leaves and quickly sauté those with the spinach.   I also had an extra pie crust, so decided to make this quiche with a crust.  Add some chicken apple breakfast sausage and whole milk mozzarella, and you have this spring’s ramp quiche.  This quiche highlights how much I rely on other purchases to make them complete.  The pie crusts were purchased to make rhubarb custard pie.  The sausages are just something that I really like and had purchased for general use.  The mozzarella was leftover from making a homemade magherita pizza.  That is the glory of making quiche.  It’s a basic egg custard recipe that you pour over whatever vegetables/meats/cheeses you prefer.  Quick, easy, tasty!

Ramp & Sausage Quiche

  • ·         1 bunch ramps* (leaves and stems only)
  • ·         ½ bag baby spinach
  • ·         4 chicken apple breakfast sausages
  • ·         4 oz whole millk mozzarella, shredded
  • ·         1 frozen deep dish pie crust
  • ·         4 large eggs*
  • ·         1 cup 1/2% milk
  • ·         Salt & pepper, to taste

Wash and pat dry the ramp leaves and spinach.  Cut into bite-sized pieces.  Sauté over medium heat until just wilted. Place ½ in bottom of pie crust.  Slice the sausages and sprinkle over vegetables and then layer remaining vegetables.  Sprinkle with mozzarella.  In a small bowl, beat eggs with salt & pepper.  Slowly pour in milk while continuing to beat eggs.  Once completely smooth, pour egg mixture over the fillings.  Bake at 350F for 40 minutes or until knife, inserted into center, comes out clean.  Allow to set for 5 minutes before serving.

*Farmers market ingredients

Wednesday, May 13, 2015

Ramp Pesto

I ventured down to the farmers market this morning in 40-something weather.  Not my idea of great weather to be wandering around an outdoor farmers market.  However, it was WELL worth the trip!  At the second to last stand I stopped at, I found ramps!  Oh Yeah!  If you've been following me all these years, you know that I adore ramps.  And today, they put and extra bunch in my bag as I checked out.  So, I decided to make pesto with the extra batch.  I make basil pesto and garlic scape pesto every year, but I have never made it with ramps before because I generally only have enough to make whatever dish I planned.  Well, now that I've made a batch, I will probably make it every year now.  Out of the three versions, this ramp pesto is my favorite! 

Ramp Pesto
  • 1 bunch of ramps* (leaves and stems only - about 10)
  • 1 cup baby spinach
  • 1/2 cup grated parmesan cheese
  • 1/2 cup toasted walnuts
  • 1-2 Tbsp lemon juice
  • Extra virgin olive oil, as needed
Wash and dry ramps and baby spinach.  Cut ramp leaves and stems into 1-inch pieces.  Add ramps, spinach, parmesan and walnuts to food processor.  Plus until small pieces.  Switch to puree; add lemon juice and then slowly add olive oil until pesto is desired consistency.  Taste to adjust seasoning (you may add salt and pepper if you desire, or more lemon juice).  Store in the refrigerator for 3-5 days or freeze up to 30 days.  Best flavor if warmed.

*Farmers market ingredients

Saturday, April 4, 2015

Corn Tortillas and Eggs

I had made some pulled pork this week and wanted to make something different for breakfast this morning.  Since I also had some corn tortillas, I decided to make a chilaquilles casserole.  I fell in love with chilaquilles when I was in Cleveland.  We frequently received whole chickens from the CSA and I needed to find a new way to use the leftovers.  I love corn tortillas and they are so much easier on my stomach, so I tend to have them in my fridge.  Finding different ways to enjoy them is something I try to do every once in a while.

Since this was a first try, I kept it pretty simple.  I think I would use a sharper cheese (I have a beautiful aged gouda in the fridge that I should have shredded or I should have used my extra sharp cheddar).  It's not bad, but the cheese is more a supporting player than star in this recipe.  Not that it's bad, I just like to be able to taste all the flavors.  I also might consider adding some black beans and cook the pork southwest style instead of bbq.  But then it would be a completely different recipe, right?  That is why I love egg casseroles.  They are so versatile.

Pulled Pork Chilaquilles Casserole
  • 6 corn tortillas
  • 2 cups pulled pork (whatever your favorite recipe is)
  • 1 1/2 cups sharp cheddar
  • 5 large eggs
  • 1 1/4 cups 1% milk
  • salt and pepper, to taste
Preheat oven to 350F.  Cut tortillas into 1 inch strips.  Layer half of the strips in a prepared casserole.  Layer on half of the pork and cheddar.  Repeat layers.  Beat eggs with salt & pepper until smooth.  Beat in milk and continue beating until completely smooth.  Carefully pour eggs over fillings.  Bake for 35 minutes or until knife inserted into center comes out clean.  Allow to set for 5 minutes before serving.

Saturday, March 7, 2015

Chicken Andouille Jambalaya

Yesterday we went to Sam's Club to pick up some items for John.  While there, I decided to get a chicken.  Of course, since I also recently got a big bag of quinoa, I figured today would be a good day for jambalaya.  So, when I went out to run errands today, I stopped at Eastman Party store and picked up a package of Adell's Cajun Andouille sausages.  I love doing this because it gives me a chance to use of some of the vegetables I put up in the freezer.  Today it was red peppers, corn and peas.  The combination turned out especially nice.  The only thing that might have been better was a bit of okra.  As always, the combination of Rotel and andouille sausage give this dish quite a nice bite!  The quinoa works so nicely for me, it allows me to have a "normal-sized" serving.

Chicken Andouille Jambalaya
  • 2 cups white quinoa
  • 4 cups vegetable stock
  • 2 (10.5 oz) cans Rotel tomatoes with chilis
  • 2 cups diced red peppers
  • 2 cups fresh sweet corn*
  • 2 cups fresh sweet peas*
  • 4 cups shredded rotisserie chicken
  • 4 Adell's Cajun Andouille sausage links
Place all ingredients into crock of slow-cooker, placing the chicken and sausage on top.  Cover and cook on HIGH for 4-6 hours or until the quinoa is cooked and most of the liquid is absorbed.  Remove sausages, slice into 1/4" pieces and return them to the crock: Mix well.

*CSA ingredients