frittata

Just made an amazing frittata that I'll have warmed up all week for breakfast.  I had no idea how wonderful it could be, so open to interpretation. 

What I did:

*Saute 2 leeks and 3 cloves garlic

When getting soft, add:
*about 1.5 pounds of zucchini

Again cook a bit, then add in:
 *about 3-4 c. of chopped spinach

Preheat oven to 425.  Then mix together and add:
*7 eggs
*about 1/2 c. milk
*feta with herbs

Cook it in the pan (which is ok for ovens) until the eggs set around the edges - when they've about cooked through.

Then pop in the oven for about 10 minutes.

Yum!!! I'll eat it with fresh tomatoes.

Next time, I'm putting in potatoes and okra.  And whatever else I have around. 

potato-sausage-spinach-okra soup

In a quest to empty my fridge and eat something light, this soup came on my menu evening.

Potato sausage spinach okra soup

Brown sausage (I had 2 links of chicken sausage in my freezer to use up)
with 1 chopped onion and 3 cloves of garlic

When the sausage is brown, add in
2 potatoes
4 c. stock (I used chicken stock I'd made)

Add salt and pepper
 Toss in about 20 pods of okra*

When the potatoes are tender, add in
3 c. chopped fresh spinach and cook for a few minutes more



*Fresh is best, and it needs to be dry.  I slice off the cap and then into 2" pieces or so and toss them in.  

ground beef and cabbage

ground beef and cabbage - recipe from here with my additions

Ingredients

• 1 lb ground beef (or turkey, venison, etc)
• 1 small head of cabbage, chopped
• 2 onions, thinly sliced
• 2-3 cloves garlic 
• 2 carrots, grated
• 1 c. diced tomatoes
• Spices to taste: salt, pepper, garlic, basil, oregano, thyme, etc- I use at least a teaspoon of each

Instructions

1. Brown beef in a large skillet or wok, adding spices to taste as you go.
2. When beef is almost completely browned, add sliced onions and grated carrots.
3. When onions/carrots are starting to soften, add the cabbage and spice well.
4. Cook about 10 more minutes, stirring often until cabbage starts to soften.
5. Can be topped with salsa or sour cream if desired.

roasted broccoli

This recipe for roasted broccoli is very good!

Ingredients

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt*
1/2 teaspoon freshly ground black pepper*
2 teaspoons grated lemon zest*
2 tablespoons freshly squeezed lemon juice*
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)*

            *I omitted all these things (for no good reason), and it was still very tasty.

 

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.