I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
This is a quick and easy meal especially when you’re looking for breakfast for dinner.
Ingredients
About 1.3 lbs. Maybe 2 good size Yukon gold potatoes
1 bunch of scallions
1 head of broccoli (375g)
1 red pepper
1 teaspoon smoked paprika
8 large free-range eggs
1/3 Cheddar cheese and 2/3 cup Cheddar Cheese
How
Preheat the oven to 400ºF
Drizzle 1 tablespoon of olive oil into an ovenproof non-stick frying pan on a medium-high heat.
Scrub potatoes and chop into ½” dice, adding to the pan as you go.
Trim, finely slice and add 1 bunch of scallions. Deseed, finely slice and add 1 red pepper. Add to the pan
Season with a pinch of sea salt and black pepper, add 1 teaspoon of smoked paprika, then cook for 15 minutes, or until golden, stirring occasionally. Slice the head of broccoli apart into bite-sized florets, adding to the pan for the last 5 minutes.
Crack 8 large eggs into a bowl and beat together, grate in 1/3 cup of Cheddar cheese and season with salt and pepper. Mix together well.
Pour the egg mixture, swirling to coat the base of the pan.
Grate over the remaining 2/3 cup of Cheddar and cook for 2 minutes, then bake for 10 minutes, or until golden and set.
Slide the frittata out onto a serving board and cut into wedges.
We happened to be at Market Basket when, sitting all by itself on top of the raspberries, was a single package of Thai basil. At our MB, it’s never in stock—this was the only one in the entire produce section. It felt like the Universe was sending us a sign.
I had made this recipe once before and really enjoyed it, plus it’s one of Lyn’s favorite dishes.
This Thai basil chicken recipe takes just 3 minutes to prepare and 7 minutes to cook. Served along with steamed rice, it’s restaurant food, fast. This was a good find for me it’s from https://thewoksoflife.com
Prep Time 3minutes mins
Cook Time 7minutes mins
Total Time 10minutes mins
Course: Chicken and Poultry
Servings: 4 servings
Author: Sarah
Ingredients
3 to 4 tablespoons oil
3 Thai bird chilies or holland chilies (de-seeded if desired and thinly sliced)
Steve Note: Could substitute some chili paste 1-2 TBS
3 shallots (thinly sliced)
5 cloves garlic (sliced)
1 pound ground chicken
2 teaspoons sugar (or honey)
2 tablespoons soy sauce
1 tablespoon fish sauce
1/3 cup low sodium chicken broth (or water)
1 bunch holy or Thai basil leaves
Instructions
In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly.
Add the basil, and stir-fry until wilted. Serve over rice.
Gourmet Dad, Don’t Let The Title Fool You 