Ratatouille Frittata

Ratatouille Frittata

Frittatas – so much you can do with them and I like to cut up left overs into single servings so I can pop out of the Freezer and into the microwave for a quick meal.

You need a 10” oven proof nonstick skillet and a little time.

Ingredients

  • medium potato cute into ½ inch cubes
  • 6 large eggs
  • 5 Egg whites – I used packaged
  • 1 teaspoon dried tarragon
  • ¼ teaspoon black pepper
  • ½ teaspoon salt divided in two
  • 1 egg plant or 2 small Italian eggplants – cube in ½ inch pieces
  • 2 plum tomatoes cube in 1/2″ inch pieces
  • 1 medium zucchini cube in ½ inch pieces
  • 2-3 tablespoons slice black olives
  • 6 tablespoons grated parmesan cheese
  • Small handful of grated pizza cheese – or cheddar
  • About 1 tablespoon or less of olive oil

ingredients

 

How

Preheat oven to 350

In a steamer cook the potatoes about 5-7 minutes until fork tender

Meanwhile in blender combine eggs, tarragon, pepper, half the salt – Using the blender made a fluffier airier frittata.

In a large nonstick oven proof skillet heat oil over medium heat

Add zucchini cook about 2 minutes until it begins to soften

zucchini

Add eggplant and the remaining salt cook about 3 minutes

add eggplant

Add the tomatoes and olives stir to combine cover and cook about 3 minutes until the eggplant is mostly tender and the tomatoes have given some liquid.

 

Add potatoes and toss to combine

add tomatoes and olives

Add the egg mixture (I gave it a very short quick pulse to combine again) and cook about 2 minutes or until the edges start to set.

add egg mixture

sprinkle with cheeses

cook unitll sides start to fiem sprnkly with cheese

Bake for about 25-30 minutes or until the frittata is set, puffed and browned.

bake

Let set for 3-4 minutes before serving

serve

 

Steel-Cut Oatmeal With Fruit

Steel-Cut Oatmeal With Fruit

 

So many kinds so many questionsI used to be a Quick Cook Oats and even tried those instant packages (yuck) thanks to Lyn I am a Old Fashion Oats guy, while she is a Rolled or Steel Oats gal. Hey everyone has their own taste and who’s to say you are right or wrong.  Joe and my wife both cook a weeks worth Lyn has it all set in the frig in individual servings while I use my cook what I eat method every morning. I have been known to wander over to her side from time to time.

Old Fashioned Oats, Steel Cut Oats and Quick Cooking Oats

Old Fashioned Oats, Steel Cut Oats and Quick Cooking Oats

Steel-Cut Oats – We get steel-cut oats when the whole groat is split into several pieces. Simmered with water, steel-cut oats retain much of their shape and make a chewy, nutty-tasting porridge. Substitute: Whole Oat Groats

Rolled Oats – Whole grains of oats can also be steamed to make them soft and pliable, and then pressed between rollers and dried. The resulting “rolled oats” re-absorb water and cook much more quickly than whole groats or steel-cut oats. When a recipe calls for “rolled oats” or the packaging mentions it, they generally mean the thickest rolled oat, which retains its shape fairly well during cooking. Substitute: Quick oats can be substituted, but the texture will be lost

Old-Fashioned Oats – The source of much confusion, old-fashioned oats are actually the same as rolled oats. You’ll usually see them called “Old-Fashioned Rolled Oats” on packaging.

Quick Cook Oats

Quick Cook Oats

Quick or Quick-Cooking Oats – These are oats that have been pressed slightly thinner than rolled oats. They cook more quickly, but retain less of their texture. Substitute: Rolled Oats or Instant Oats

 

Instant oatmeal

Instant oatmeal

 

Instant Oats – Pressed even thinner than quick oats, instant oats often break into a coarse powder. They cook the quickest of all and make a very soft and uniform mush (erm…for lack of a better description). Substitute: Quick Oats

Hotel Morning Oats – Then there was the oatmeal at the hotel in Minnesota last trip, I think you could have put up wall paper with it, talk about stick to your ribs Joe.

Joe P. Whitney Jr.
“This is what I make Tony and I every week for breakfast. I double the batch and add 16 dates, 1/3 c raisins, 1/3 c of walnuts, cinnamon, and vanilla. It’s so amazing!! It sticks to your ribs. Don’t really get hungry till about ten. Try it!!”

Steel-Cut Oatmeal With Fruit

Joe's oatmeal

Ingredients:

  • 2 cups water
  • 2 cups low-fat milk
  • 1/4 teaspoon salt (or to taste)
  • 1 cup steel-cut oats
  • 1 teaspoon unsalted butter (optional)
  • 2 to 4 tablespoons dried fruit, such as raisins, chopped dried apricots, dried cranberries
  • 1 to 2 teaspoons maple syrup, agave syrup, honey or brown sugar (more to taste)
  • Fresh fruit (such as diced apples and pears, optional)

How:

1. Combine the water, milk and salt in a large, heavy saucepan, and bring to a boil. Slowly add the oats, stirring constantly. Reduce the heat to low, cover and simmer 15 minutes, stirring occasionally with a wooden spoon. Stir in the butter, dried fruit and sweetener. Cover, and continue to simmer for another 10 to 15 minutes, stirring often to prevent the cereal from sticking to the bottom of the pan, until the oats are soft and the mixture is creamy. Serve, with added fruit stirred in if desired, or refrigerate and reheat as desired. Or freeze as follows:

2. Line ice cube trays with plastic wrap. Fill each cube with oatmeal, cover with plastic wrap and freeze. Once frozen solid, remove the cubes from the ice tray and freeze in a plastic bag. For each portion, thaw three or four cubes in a microwave on the defrost setting. Add additional warm milk if desired.

Yield: Four servings.

Advance preparation: Cooked steel-cut oats will keep for five days in the refrigerator and can be reheated atop the stove or in the microwave.

Note: Although my steel-cut oats come in a container with directions for cooking them in the microwave, I don’t find the results satisfactory. The oatmeal doesn’t have the time it needs to swell and release its starch into the liquid, so the liquid never gets creamy and the oatmeal doesn’t soften properly. A better way to save time is to soak the oats overnight. Bring 2 cups water to a boil. Combine the oats and salt in a bowl, and pour on the water. Leave overnight. In the morning, bring the milk to a simmer in a large saucepan, and stir in the oats and any liquid remaining in the bowl. Add the remaining ingredients, and simmer 15 minutes, until creamy, stirring often.

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             Blueberry Bread

Nothing Special except the Person I made it for, Sunday Breakfast in Bed.

Nothing Special except the Person I made it for, Sunday Breakfast in Bed.

She was still sleeping, the paper had been delivered and I thought to myself this would be nice.

Ingredients

  • Eggs
  • Feta cheese
  • Sliced green yellow and red bell pepper
  • Canadian bacon
  • Vita English muffin
  • Strawberry jam
  • Fresh organic strawberry

sunday breaskfast

How

Dice the bell peppers and Canadian bacon

Sauté in a small amount of unsalted butter until the peppers slightly soft remove and set aside

Scramble the eggs with some salt and pepper and to the sauté pan let set sprinkle the peppers, bacon and feta.  Fold in half let sit for a second or two and flip. Cook until done and slide onto a plate.

Meanwhile toast the English muffin – butter and spread some jam. Slice a strawberry or two

Garnish with a little feta and some cilantro, arrange the strawberry and muffin on the plate grab the newspaper, egg and coffee and serve with a smile. Guaranteed to get me that smile and a kiss.

100_1398

sunday newspaper
Mornin Oatmeal

Mornin Oatmeal

I guess the older one gets the more set in their ways they become. Look around everyone has their quirks from the same breakfast routine to one who has to enter office from a certain door, drive a certain route, getting ready for bed……. Routines they are there with us all the time once set are hard to break you can chuckle at them they are kind of funny. What are a few of your routines? One of my many is my mornings, I come down stairs around 5 AM have my juice and daily supplements, turn on the coffee maker, go to the living room and do my 33.5 minutes of Qi Gong, then I make my oatmeal and coffee sit and watch the news until I see the weather (heh I am getting older for some reason it has become important), then I write my “morning” email to my family, get ready for work and leave. That was one long sentence I told you I am a flow of thought writer.

Ingredients

½ cup organic rolled oats

1 cup water

Pinch or 2 of ground cinnamon

Small hand full of raisins

Small hand full of whole raw unsalted almonds

Morin Oatmeal

How

Combine all ingredients in small pot simmer to desired thickness.

You can serve with cut up banana, apple whatever I like it without.

You can prepare with walnuts

You can use milk if you like

I’m just telling you my routine

Lyn’s Blueberry Oatmeal pancakes

Lyn’s Blueberry Oatmeal pancakes

Sunday morning the newspaper, waffles, pancakes or even eggs and bacon what could be better? We have made these plenty of times before each time the memory never lets us down. With this much oatmeal, you can expect it to be pretty hardy. Two of these fills me up for most of the morning but I cheat and have a third they are just so good. I caught Lyn sneaking another this morning, at least she did not put pepper on them she is a pepper head after all.   You can cook the entire batch then freeze them, separated by parchment or wax paper and warm one for a quick breakfast of breakfast for supper.

Ingredients

  • 8 Tbsp. powdered buttermilk and 2 cups water or milk  you can substitute with 2 cups real buttermilk
  • 1 ¾ cups quick-cooking rolled oats
  • ½  cup oat flour
  • 2 large eggs, beaten
  • ¼ cup light olive oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 teaspoon salt

Warm maple pancake syrup

  • 1 cup pure maple syrup
  • ¼ to ½ cup frozen blueberries.
  • Chopped walnuts

How

Mix together all ingredients in a blender let stand in frig for a short while or if hunger plow ahead.

Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface and lightly grease. Pour about a ¼ cup for each pancake onto the griddle. Cook until bubbles form on the surface, the edges are dry and the bottoms are golden brown, about 2 minutes. Turn once, cooking the other side until golden, about 1 minute. Serve immediately, or keep warm in a 200° oven until ready to serve.

To make the warm pancake syrup, combine the blueberries in a small saucepan or microwave-proof bowl. Heat

Serve immediately top with chopped walnuts.

Makes 6-12 pancakes

Lyn's oatmeal pancakes ingredients

Double click to enlarge pictures

   Lyn's oatmeal pancakes pulse to mix   Lyn's oatmeal pancakes let's eat

Potato, Canadian bacon, and Spinach Frittata

Eggs for dinner are great and I don’t mean scrambled you got to make a meal of it something that will fill you up. We had been running around all day first time in about 2 weeks that we could spend time on us and we got home from restocking our wine cellar, actually it’s a shelf. I looked at Lyn and she looked at me and she said do you think you could make something like this as she fluttered her eyes, I’m just a sucker for those eyes. I took a look, thought about what I had on hand and soon after we had Potato, Canadian bacon, and Spinach Frittata

Took about 15 minutes prep time and 15 minutes cooking.

Ingredients

  • 3 tablespoons olive oil split 2 for cooking 1 for dressing
  • 2 small russet potatoes (about 3/4 pound), peeled and thinly sliced
  • The whites and some greens of 6-8 scullions sliced thin
  • 9 large eggs
  • Kosher salt and black pepper
  • About 10-ounce frozen chopped spinach (you could thaw and drain of excess water but I did not I was hungry)
  • 4 ounces white Cheddar, grated ( about 1 cup)
  • 6 -8 slices of Canadian bacon cut in quarters or eights.

 Dressing

  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 head red leaf lettuce, torn into bite-size pieces (6 cups)

How

Heat oven to 400° F. Heat 2 tablespoons of the oil in a large oven proof nonstick skillet over medium heat. Add the potatoes and scallions and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.

Meanwhile, in a large bowl, whisk together the eggs, salt and pepper to taste. Mix in the spinach, Cheddar, and ham. (Make sure you break up the spinach so no chunks)

Add the egg mixture to the skillet, shake the pan to settle, and transfer the skillet to oven. Cook until the eggs are set, 12 to 15 minutes.

While that is cooking make your vinaigrette in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and salt and pepper to taste. Add the lettuce and toss to coat. Serve with the frittata. If you want to make it spicy try Trader Joe’s Dijon mustard makes Chinese mustard seem mild.

       whoops forgot to take picture in pan