Monday, April 17, 2017

frittatas

As usual I have WAY too many windows open and I'm getting frustrated with trying to find the appropriate ones, so ...

I made this frittata with kale and leeks to use up stuff I had.  Not a fan of the kale in it, or the eggy crust.  But otherwise a good texture.

This tortilla looks really good.

Hope my zucchini plants are prodigious and we can have this.

Fontina?  OK.  add this to the list when I want mushrooms.

Now that I'm getting a dozen eggs every couple of days, I gotta be strategic!

Sunday, April 9, 2017

rosemary meatballs with dijon collards and apricots

I don't remember where I first saw this recipe but now see it's many places, including here.

Ingredients

Meatballs

  • 1 lb grass fed ground beef (using local lamb today)
  • 3 sprigs of rosemary, de-stemmed and minced
  • 2 large cloves of garlic, pressed
  • salt, pepper, granulated garlic
  • 1 T oil

Greens

  • 4-6 heaping cups shredded collard greens
  • 1 T. dijon mustard
  • 4-5 dried apricots, pitted and chopped

Instructions

  1. Preheat your oven to 400 degrees
  2. Add your ground beef, chopped up rosemary and pressed garlic into a large mixing bowl. Using clean hands work the meat until the garlic and the rosemary are evenly disbursed throughout the meat. Add in some salt, pepper and granulated garlic to your liking and mix again. Form your mixed meat into meatballs. I made mine on the small side and yielded eleven or so out of my pound of ground beef.
  3. Coat the bottom of a cast iron skillet with your tablespoon of oil. Make sure that the bottom surface of the pan is covered. Arrange your meatballs neatly in the pan. Bake in the oven for about 20 minutes or until your meatballs are cooked through.
  4. Remove the meatballs from the oven and transfer the skillet to the stove top. Using tongs, remove your meatballs from the pan and set them aside on a separate plate. Add your tablespoon (or more if you like) of dijon mustard to the fat drippings in your pan. Whisk together lightly.
  5. Add in your shredded collard greens and allow them to cook down in the leftover beef fat and mustard mixture over medium heat. Once your greens have wilted, add in your apricots and allow the entire mixture to cook down until the apricots and lightly softened.
  6. Place the meatballs back in the pan over the greens and serve! Enjoy!

Friday, March 24, 2017

tuna dog treats

In a variety of places on-line, here are the tuna dog treats that I've made:

Ingredients:
  • 2 (6 ounce) cans tuna in oil (do not drain)
  • 1 12 cups  flour - wheat, coconut, tapioca
  • 1 teaspoon garlic power
  • 2 eggs
  • some (a couple Tablespoons) parmesan cheese
Toss all of these in a food processor and blend up, then press into a greased 9x9 pan.

Bake at 350 degrees for 20 minutes, then chop into small pieces.

My dog loves loves loves these.  I refrigerate and freeze them.

Tuesday, March 21, 2017

beet farro feta greens salad

This salad is FANTASTIC and I've made it a number of times.  Recipe for Farro Salad With Beets, Beet Greens and Feta found here.  Below with my modifications.

Ingredients

  • 2-3 beets (any color), roasted  
  • Beet greens or chard or kale, de-stemmed and washed well 
  • 1 cup farro, cooked
  • 2 tablespoons red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 small garlic clove, minced or pureed
  • 1 teaspoon Dijon mustard
  •  1/4 cup extra virgin olive oil or avocado oil (may substitute walnut oil for up to 2 T of it)
  • ½ cup broken pecan or walnut pieces 
  •  4 ounces feta or goat cheese, crumbled
  • Herbs if you like (I don't generally add because no need) 

Preparation

  1. Roast the beets, cool, chop.
  2. Blanch beet greens/kale for 2 minutes or saute until slightly tender.
  3. Cook farro to package directions. 
  4. Make the vinaigrette. Whisk together the vinegars, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

Friday, January 6, 2017

halusky

Halusky - or "how to eat a half a head of cabbage and love it"

More from Budget Bytes.  Yum!

Ingredients
  • 8oz. wide egg noodles $1.00
  • 3 Tbsp butter, divided $0.33
  • 1 yellow onion $0.25
  • ½ head green cabbage, shredded (5-6 cups) $1.78
  • Salt and pepper to taste $0.05
Instructions
  1. Cook the egg noodles according to the package directions (boil until tender) and then drain in a colander.
  2. While the noodles are cooking, thinly slice the onion. Remove any dirty or damaged outer leaves of the cabbage. Cut the cabbage into wedges, remove the core, then slice thinly to shred.
  3. After draining the noodles, add 1 Tbsp of the butter and the sliced onions to the pot used to cook the noodles. Sauté the onions over medium heat just until they begin to soften (about 3 minutes). Add the cabbage and continue to cook until the cabbage is tender (5-7 minutes).
  4. Return the drained noodles to the pot with the cabbage and onion. Add the remaining 2 Tbsp of butter and stir until the butter is melted and everything is evenly coated. Season the cabbage and noodles liberally with salt and freshly cracked pepper. Serve warm.

Saturday, December 31, 2016

tasty oat bran-banana muffins

 These are super tasty and moist and the only change I would make is to add blueberries and/or hazelnuts.

From here: oat bran-banana muffins.
  • 1 14 cups all-purpose flour
  • 1 cup oat bran
  • 12 cup brown sugar
  • 1 tablespoon baking powder
  • 12 teaspoon salt
  • 12 teaspoon cinnamon
  • 34 cup milk
  • 14 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 large ripe bananas, peeled and chopped

Directions

  1. Preheat oven to 400F; grease 12 (1/3 cup) muffin cups or use muffin liners.
  2. Combine first 6 ingredients in a large bowl.
  3. Put milk, oil, egg and vanilla in medium bowl and whisk to blend.
  4. Add milk mixture to dry ingredients, stirring just until combined; mix in banana, being careful not to overmix.
  5. Divide batter evenly among muffin cups.
  6. Bake about 20 minutes, or until toothpick inserted into centers of muffins comes out clean.
  7. Transfer to rack to cool.