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Leftover Night Frittata

Frittata 1

kind of like an egg pizzza

Omelets and frittatas are eaten not only for breakfast, but also as a main dish.  Breakfast for dinner is common at our house at least a few times each month. This is a tough one to write down it has a lot to do with what I have on hand or the craving I am having. I have often wondered what the difference between an omelets and frittatas is, I saw nothing beside a fold and that most of my frittatas end up with a crisp golden brown potato bottom crust.

Thanks to a quick Google search my thinking has been validated.

Google: What is the difference between omelets and frittatas?

Answer: In the strictest sense, the difference boils down to a matter of folding in a filling rather than mixing it in. Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. Frittatas are often served at room temperature, making them perfect for brunches or larger groups.

Omelets or frittata hmmmmmm…

I will start with the basic frittata that I usually make – my wife calls it an omelet.

Leftover Night Frittata

Prep Time: 15-20 minutes maybe slightly more if you par cook the potatoes

Cook Time: 30-40 minutes

 Ingredients:

  • 3-4 potatoes julienned or chop finely – you can blanch the julienned or par boiled the chopped if you want.
  • 1 small onion chopped
  • 1 small red, green, yellow pepper or a mix of what you have on hand.
  • 3-7 raw mushroom minced or chopped roughly (How many depends on size)
  • 1-3 Tbsp. minced fresh parsley leaves or cilantro (save some for garnish)
  • Cheese – you have to eyeball, you will want enough to sprinkle over the omelet but not too heavy.  Usually around ½ cup or so grated.
  • Whatever left over main course you might have meat, fish etc. (optional)
  • 4 Tablespoons butter or olive oil  divide in two
  • 5 or 6 eggs
  • Salt and freshly ground black pepper to taste

How:

Preheat the oven to 350°.

Chop or mince the onions, peppers, mushroom and parsley. Julienned or chop finely the potatoes.

Place 2 Tbsp. butter of oil in a medium-to-large ovenproof skillet, preferably non-stick, and turn the heat to medium.

Add the onions, peppers sauté about 3-5 minutes add the mushroom for another 2-3 minutes.  Remove from pan and set aside.

Reheat the pan adding 2 Tbsp. of butter or oil (I like a mix it browns the potatoes better.) Add the potatoes in a single layer loosely covering the bottom of the pan and cook until they are browning on bottom  this is not covering the bottom like a pie crust  but is giving a good base.

While it’s heating, beat together the eggs, salt, pepper and parsley/cilantro and then mix in the onions, peppers, mushroom.

Gently pour the eggs into the skillet and turn the heat to medium-low. Top with the cheese of choice.  Shake the pan gently over the burner for a minute or to. Cook, undisturbed, for about 8-10 minutes, or until the bottom of the frittata is firm.

Transfer the skillet to the oven and bake, checking every 5 minutes or so, until the top of the frittata is no longer runny, 10 to 20 minutes more.

Garnish and serve hot or at room temperature.

Options

Try without the potatoes cooking the same way, try with different type of potatoes, chopped up meat, bacon pretty much anything you like it is all good.  See great for leftover night.

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Healthy Breakfast Scones

My wife is a scone head and when Laurel made these for her she begged for the recipe.

This recipe is from What’s Cooking? Healthy Cooking Blog by Lola Dee-Lite is highly recomended.

Healthy Breakfast Scones

Makes 12 small scones

Ingredients

  • 2 TB softened butter
  • 1/2 cup flax meal
  • 1 cup, plus 2 TB whole wheat flour
  • 1 cup whole oats (not instant)
  • 2 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 2 TB organic brown sugar
  • 1/4 cup dried fruit of your choice-raisins, cherries, cranberries, blueberries, etc
  • 3/4 cup chopped walnuts or pecans
  • 1 cup unsweetened applesauce
  • 1 tsp. good vanilla

Heat oven to 375. Combine butter, flax meal, and 1 cup flour in a bowl with a fork or pastry blender tool, working in the butter, until completely blended into a course meal.

Add in oats, brown sugar, cinnamon and baking powder, combining thoroughly. Mix in fruit and nuts. Next, add in vanilla and applesauce, gently stirring until moistened and combined. If too moist add in additional 2 Tb flour. Using a bit of flour on hands as needed, form scones into 12 golf ball sized portions, flattening them a bit so they are not too thick. Bake on a cookie sheet lined with parchment paper or nonstick spray for about 20 minutes, or until baked through and slightly brown on bottom. These scones are best served warm, and can be reheated in the microwave. Store cooled scones in airtight container at room temperature. They will last a few days, or freeze them for longer term storage. Serve warm just as they are, or spread with butter, cream cheese or jam.

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Julienned Vegetable Pasta

Carrots

I brought out my new toy around thanksgiving and showed it to my son’s girlfriend and she let out a gleeful ohhhhhh. This woman likes kitchen toys as much as we do, she’s a keeper. I had found this recipe for julienned veggie on this blog I frequent the main blog is www.Gojee.com  great site recipe after recipe with links to the writers’ blogs. Anyway sorry I don’t remember whose blog it was but it had peanut sauce and we tried it, liked it but not writing about that here just the veggies cause there are unlimited things you can season, flavor or combine with. Thank you whomever you are you opened my eyes to new adventures.

Julienned Vegetable Pasta

Ingredients

  • 2-3 zucchini
  • 2-3 yellow summer squash
  • 2-3 fat carrots

Comment: You can actually use any vegetables you want.

How

Julianne the, zucchini, yellow squash, and carrots – keeping the carrots separate.

Bring water to a boil

Poach the carrots for 1 minute then add the zucchini and yellow squash for another 2 minutes.

Drain and rinse in cold water to stop cooking or not. Mix them up and plate the colors look good together.

Suggestions

Now you can just flavor how you want, Thai peanut sauce, oil and balsamic vinegar, garlic and oil, even plain, tomato based sauce I think you get the idea.

You can heat the sauces if you want.

Quickly sauté with oil and vinegar.

Server them hot or cold.

Serve with any meat or fish plated on top and flavor to complement the dish.

Use in salads before or after poaching.

Make coleslaw.

See unlimited options, quick and easy.

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Stuffed balsamic portabella mushrooms

I discovered grill portabellas at a friend’s house years ago at a BBQ thought he was nuts, grilling is for burgers but he made me try one and I was sold. What a great alternative to meat and I have tried many variations plain, stuffed, chop and stir fried. The other day we had these mushrooms and I was wondering what to do with them so… Lyn got us this 360 cookware 2 quart pan (need no oil or water) over the holidays and I thought what the heck I have left over cheeses from the holidays let’s see what I can do.

Stuffed balsamic portabella mushrooms

top down

Ingredients

  • 3 larger portabella mushrooms stem and ribs removed (mince some of the stems)
  • 1 –  8 oz. package soft goat cheese room temperature
  • 3-5 sundried tomatoes minced
  • 1 small shallot minced
  • Small amount of whole wheat bread crumbs you can judge on your own maybe 2-3 Tbsp.
  • Balsamic vinegar (I used my 18 year old for this)
  • Salt and pepper to taste.

How

Drizzle some of the balsamic vinegar on the mushrooms (top down) don’t be shy but don’t drown them and set aside

In a small sauté pan add ¾ to 1 Tbsp. olive oil sauté the shallots, minced mushroom stems and sundried tomato until the shallots are softened about 3-5 minutes. Add the bread crumbs, salt and pepper heat a little. Add to bowl with the goat cheese and thoroughly mix together. You can add some more breadcrumbs if you think it is needed at this point your looking for enough to fill the mushroom caps. Stuff the mushroom caps. Now I supposed you could do this with a nonstick pan and cover but I had a new toy (360 cookware) and wanted to try. So I heated the pan up as directed until water drops bounced across the pan, yes I dropped water in twice it was cool. Place the mushrooms, stuffed side up in covered and reduced heat to medium. Waited until the steam started turned the heat to low and spun the top and waited about 6 minutes. Yes I spun the top from time to time new toy was afraid the seal was not there. After 6 minutes they were done and put on plate and covered loosely. Then I then took some broccoli that we had in the freezer put them in the pan rinsed with water, dumped excess water out put on high cover until the steam started, spun the cover removed from heat for 6 minutes came out nice and firm not mush. You could also do the julienned poached veggies with this, kind of vegi pasta. Will post that later.

Comment: There are so many things you can use for stuffing that the dish can be different every time you make it. I was not planning this so I grabbed what I saw

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Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions

My wife came up to me with that smile and this recipe in her hand as I was entering in the Herb Rub Flank Steak and said guess what you’re trying tomorrow. Tomorrow came and it was the football wild card playoffs games and I kept saying in a minute, when she asked should we let the meat come to room temperature I jumped on the suggestion agreeing hole heartedly and quickly jumped back into my chair. It was NY and the game was boring but it was the playoffs. Anyway I soon heard the wok going and dishes rattling and soon she stood beside me with a huge smile and a nice aroma, the food smelt nice too. For our taste, we both thought it needed a little more spice, kick, heat but not sure at what point to add it. She sprinkled some red pepper flakes on after but just did not give the results we like.

Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions

Servings: 4

Dish: Main Dishes

Date added: 2006-10-16

Recipe number: 69

Recipe By:

Laura Giannatempo

Courtesy of Sustainable Table ®

Description:

Do not be fooled by the long list of ingredients. This recipe is very easy and incredibly tasty, inspired by the sharp, tangy flavors of Asian cooking. A wok would be ideal, but a good skillet or sauté pan will do the trick.

Ingredients:

For the Marinade:

  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch

Note: We thought maybe adding some crushed red pepper flakes to this but think it might be too much since we like to marinate a lot longer than suggested. We are the overnight marinate believers.

  • 1lb flank steak
  • 2-3 tablespoons peanut oil
  • 1 sweet organic onion
  • ½ pound locally grown asparagus
  • 1 red bell pepper
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • ½ cup free-range chicken or vegetable stock
  • 1 tablespoon cornstarch dissolved in 3 tablespoons of water
  • Optional  a pinch or two of crushed red peppers (1/4 to ½ tsp. or more)

Directions:

1. Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes. We like overnight marinating.

2. Meanwhile, cut the onions in thin slices. The bell peppers should be seeded, deprived of the inside white spine and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.

3. Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them.

4. In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough.

Note: Now this is where we think the heat might work in the oil as it is heating up. Add crushed red pepper to the oil as it heats up. Stand back and have the exhaust fan on. A pinch or two depending on your taste.

5. Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high heat. Set the asparagus aside and keep warm.

6. Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize.

7. Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Add the cornstarch and water mixture if you want a thicker sauce.

8. Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.

Tips:

Serve this dish with plain white or brown rice.

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Seared Beef Tenderloin

This is an expensive cut of meat but it just melts in your mouth, I’ve tried broiler, grill but this methods beats them all. Lyn and I treat ourselves maybe once every month and a half and it has become a staple for Xmas or New Years. We could or should only eat half of one but heck we pig out on this one. They are small after all.

 

Seared Beef Tenderloin

Ingredients:

  • 1 or 2 – 8 OZ tenderloins 2” thick
  • 1-2 Tbsp. vegetable or peanut oil – something with high smoke temp.
  • Salt and pepper

Preheat the oven with rack in center to 425°. First depending on where you buy there might still be a little membrane on it I say, remove it.

Season the filets with salt and pepper, sort of liberal but not too much.

Heat the pans, add the oil and when hot sear the filets in oil in an ovenproof skillet over medium-high heat for 5 minutes. It should sizzle when you put it in. Now turn them over and place the pan in the oven and roast to desired doneness. Let sit for 5 minutes.

This cut should be done to rare or medium-rare in my opinion to obtain the maximum tenderness and flavor.

Here’s a chart for you

  • Rare: Sear, roast and rest 5 minutes
  • Medium-rare: Sear 5 minutes, roast 6 -7 minutes, rest 5 minutes
  • Medium: Sear 5 minutes, roast 9 minutes, rest 5 minutes

Serve with sauted onions or mushroom sauce or just plain the way I like them, mashed or bake potatoe, salad, vegetable.

Optional

We tried buffalo tenderloins once they were very good and a little learner.

Hints:

I once forgot to turn on the exhaust fan and had to deal with the smoke during searing.

Buy a good cut of meat like I said we buy mostly organic and from Wholefoods or a good butcher.

Herb Rub Flank Steak
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Herb Rub Flank Steak

I love flank steak you can do so much with it tonight we are trying a stir fry, recipe to come. Anyway this is one of my favorite especially around late spring early summer when my rosemary is growing and calling me to run my hands along a sprig. I just love the smell it leaves on them. We tried many different combinations and came up with this but as I said we like to experiment so send me ideas you think might work.

Herb Rubbed Flank Steak with Sweet Potato Pancake and Broccoli

Ingredients

  • 1 ½ to 2 lbs. beef flank steak.
  • ¼ cup chopped fresh rosemary or 1 Tbsp. dried crushed if your house is too dry and it just never last the winter.
  • 1 Tbsp. chopped fresh marjoram or 1 tsp. dried, crushed.
  • 3 table Tbsp. chopped fresh oregano or 1 tsp. dried, crushed.
  • Yes you should see my deck in the height of the summer.
  • 3 cloves garlic, minced about 1 ½ tsp. minced.
  • 1 ½ tsp. paprika (try with the different kinds each adds a slightly different kick).
  • 1 tsp. kosher salt.
  • 1 tsp. crushed red pepper.
  • 1 tsp. freshly ground black pepper
  • 3 Tbsp. extra virgin Olive Oil.

ingredients

How

Trim fat from the meat. Score both sides of the steak in a diamond pattern by making shallow cuts at 1 inch intervals, set aside. In a small bowl mix the rosemary, marjoram, oregano, garlic, paprika, kosher salt, crushed red pepper, and black pepper. Stir in the oil until combined. This makes your rub.

rub

Divide the mixture roughly by half, spoon mixture over one side of steak and rub in with your fingers. Repeat on the other side. Come on give it a good massage it is a rub.

give it a roob rubbing all sides

I like to wrap it with plastic wrap then put on plate but you can put in a shallow dish unwrapped as long as you can cover it tightly. Place in refrigerator for 1 to 24 hours, got better results the longer I waited.

wrap in plastice wrap

Grilling: Ok I have done both but I mostly use a gas grill but since I am a nice guy you can grill directly over medium coals. Grill 17 to 21 minutes uncovered or until medium doneness about 160° turning once halfway. For gas grill I found preheating grill to high, reduce heat to medium. Place on grill over heat.  And grill as above Ha fooled you, both about the same.

Transfer to a cutting board cover loosely with tinfoil let stand for 10 minutes. To serve, slice very thinly across the grain. Some say across and at an angle you try it an let me know which way you prefer just remember across the grain.

slice and serve (2) slice and serve (1)

Grill Tip:

  • I keep tin foil shinny side down on the grill while preheating this really cooks anything that was left on last time and turns it into easy to remove ashes.
  • Wipe down with veggie oil on a wad of paper towels held by tongs.
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Bonelss Buffalo Wings

About a year or two ago I was diagnosed as pre-diabetic which was odd since I thought, actually every one thought, I ate right and did get some exercise it puzzled everyone but I took it in stride and much like when you got married everyone you saw was married, when you had kid there were kids everywhere I was surprised to find so many friends family and acquaintances with one stage of another diabetes.  So I took action change my eating habits some, walk at least 2 miles 5 times a week do three flights of stairs at work etc. etc. and my doc calls me her poster person. My blood sugar is normal and I have lost weight by just cutting back a little. The recent holidays took their toll but you got to live if you know what I mean.

We found this recipe for buffalo chicken wings and thought it was great. We did not notice that it was an appetizer and that it fed 14 until our second time eating it, it made a good meal with left overs for salads the next day or two.

Boneless Buffalo Wings

Prep 20-30 minutes

Cook: 25 minutes

 Ingredients

  • Vegetable oil spray
  • 2 Tbsp. Whole Wheat Flour
  • ¼ tsp. salt free season pepper blend or I like mixed ground pepper corns or just ground black pepper
  • 1 pound boneless, skinless chicken breasts, remove all visible fat
  • ¼ cup fat free or low fat butter milk. I keep the dried kind in the refrigerator all the time.
  • 1 tsp. red hot pepper sauce
  • 1 cup crushed cornflakes cereal about 2 ½ cups flakes
  • ¼ cup BBQ sauce (Whole Foods has a great sauce with no high glucose corn syrup)
  • 1 Tbsp. cider vinegar
  • 1 Tbsp. honey

 How

Preheat the oven to 350°F. Lightly spray a backing sheet with vegetable oil spray.

In a large airtight plastic bag stir together the flour and the pepper. Cut chicken into 28 strips. Add to the flour mixture. Seal the bag, I like to blow some air into it first, and shake to coat.

Now add the buttermilk and hot pepper sauce, reseal and shake gently to coat.

Put the cornflakes in a shallow bowl. Add the chicken, turning gently to coat. Arrange the chicken in a single layer on the baking sheet. Lightly spray the chicken with vegetable oil spray.

Bake uncovered for about 25 minutes until chicken is no longer pink in the center and the coating is crispy. After a while you can tell just by touch when it is done.

Meanwhile in a medium bowl, stir together the BBQ sauce, vinegar and honey.

Add chicken to the sauce, stirring gently to coat or serve on the side.

Hints:

I put the cornflakes in a plastic bag and use a rolling pin to crush.

I will spread parchment paper on the baking sheet, make clean up easier

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Meatloaf 101 with Mrs. Kostyra

Ok I mentioned that this was the only meatloaf my wife would allow me to make, no tweaks, no changes just follow the directions. Thanks Martha for bringing meatloaf back into our house, although we don’t eat it as much anymore.

Meatloaf 101 with Mrs. Kostyra

I believe this is Martha Stewart’s mom.

Prep 30 minutes

cook 90 minutes

Ingredients

  • 4 slices white bread, torn into pieces
  • 2 1/2 pounds ground beef
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup flat-leaf parsley leaves
  • 1 large egg
  • 1 cup ketchup
  • 3 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons brown sugar

Directions

  1. Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
  2. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
  3. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
  4. Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.
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Meatloaf with a hint of Mexican – well Texmex

My wife used to make this for our son and it was the only meatloaf besides Martha Stewart’s mothers she would let me make. I used to use the recipe on the Quaker oats oatmeal box when I was uneducated I guess. It worked for me when I was single and lasted a few meals. He like this so much we bit the bullet and planned buying a BJ’s club size package of taco seasoning, he stopped eating it a few months later, go figure.

Meatloaf with a hint of Mexican – well Texmex

Preptime: 30 minutes

Cook: 45 to 50 let stand for 15 minutes

Ingredients

  • 2 Lbs. of ground chuck
  • 1 envelope of taco seasoning – 1 ¼ ounce
  • ½ cup Italian seasoned breadcrumbs
  • 1 small sweet onion, diced
  • 2 large eggs, lightly beaten
  • 1/3 cup ketchup
  • ½ cup shredded Monterey jack cheese
  • 1 can of Mexican style tomatoes and chilies about 8 to 10 oz.

How

Mix the first 6 ingredients in a large bowl. Shape the mixture into a 10 x 6 loaf and place in a lightly greased 13×9 inch pan. Yep no meatloaf pan. Cover and refrigerate for 8ish hours. Good thing to mix in the morning and make at night. Top the meatloaf with the tomatoes and chilies.

Bake at 425° for 45 to 50 minutes until meat is no longer pink. Pour off juices. Sprinkle meatloaf with cheese and let stand for 15 minutes.  You can top with catsup or salsa.

Serve: With mash potatoes and a green vegetable.

You can use the leftovers and make quick tacos the next day.