Potato, Bell Pepper, and Broccoli Frittata

Breakfast is my favorite meal of the day, and a breakfast with eggs is my favorite kind of breakfast. Oh, wait. Cancel that. I’m not a big fan of stratas. But other than those, I love eggy breakfast dishes. :)

At least once a week I make omelets or a frittata and, with whole-grain toast and fruit, we are set for several hours until lunch.

This particular recipe for a frittata takes a little forethought to make because the potatoes and broccoli have to be cooked and cooled beforehand, but it’s well worth it the effort. Flavorful with a delicious smoky flavor (thanks to the smoked Gouda and smoked paprika), it is Jack’s favorite frittata and he requested it for his birthday breakfast a couple of weeks ago.

My basic recipe calls for broccoli, but I have also used lightly sautéed spinach as a substitute (add it during the last 2 minutes when cooking the bell peppers and onion). Also, when I have it, smoked applewood cheddar adds an awesome flavor as well.

And a procedural note. I specify that the broccoli should be cooked beforehand because I have found that because it is a “harder” veggie than the peppers and onions, it doesn’t cook in the same amount of time. I find it easier just to cook it while I cook the potatoes, but you can certainly add it to the olive oil and cook for a couple of minutes before adding the other vegetables. I just find that I get distracted* and forget to add the other veggies!

Note- the photo shows a half-recipe baked in a 6” cast iron skillet.

*And no broccoli because it was morning and I forgot the broccoli!!! I told you that I get distracted...

* Exported from MasterCook *

Potato, Pepper, and Broccoli Frittata

Recipe by: Vicci:

Servings: 6

Amount Measure Ingredient -- Preparation Method

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1 pound red potatoes -- boiled or steamed and cooled

2 medium red bell peppers

1 tablespoon olive oil

1 medium onion -- chopped

1 cup broccoli florets -- steamed

1 large garlic clove -- minced

4 large eggs

3 large egg whites

3 tablespoons water

1/2 teaspoon smoked paprika

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 ounces smoked Gouda cheese -- shredded

Prepare potatoes and broccoli.

Preheat oven to 375F

Rub vegetable shortening into a 12" diameter cast iron (or other ovenproof) skillet.

Slice potatoes (peel first, if desired) into 1/4" thick slices and layer in the skillet.

Cut 2 or 3 thin rings from the center portion of each bell pepper and set aside. With the remaining pepper, deseed and chop into 1/4" dice.

Heat oil in a skillet and sauté the diced red pepper and onion over medium-low heat until almost tender. Add the garlic and sauté for an additional minute. Stir in the cooked broccoli florets.

Beat the eggs and egg whites with the water and seasonings, then stir in about 1/2 of the shredded cheese.

Arrange the cooked vegetables over the potato slices, pour the egg mixture over all, sprinkle with remaining cheese, and arrange the bell pepper rings on top.

Place in oven and bake for 25 to 30 minutes, or until eggs are firm and cooked. Let stand for a couple of minutes, and cut into wedges.

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Per serving: 205 Calories (kcal); 9g Total Fat; (40% calories from fat); 11g Protein; 19g Carbohydrate; 140mg Cholesterol; 551mg Sodium

Peach Daiquiris

If I am not too exhausted after a day of working outside in the heat and humidity, I will make a nice, refreshing (rewarding!) rum drink at the end of the day. Last evening, I used some very ripe peaches to prepare peach daiquiris and they were fabulous. And, look! Each drink contains a half serving of fruit!

:)

* Exported from MasterCook *

Peach Daiquiris

Recipe by: Vicci

Servings: 4

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups fresh peaches -- peeled and chopped (about 8 ounces after preparation)

1/3 cup peach nectar

4 ounces rum -- white or gold

2 tablespoons fresh lime juice

1 tablespoon brown sugar

2 cups ice cubes

Blend all ingredients in a blender, taste and adjust for sweetness (depending on the ripeness of the peaches). Serve immediately.

Yield:

"4 cups"

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Per serving: 115 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Happy Summer! Cheers!

Creamy Lemon Vinaigrette

We’ve had a typical June weather pattern for southwestern Pennsylvania lately—cool mornings, muggy afternoons and evenings, thunderstorms at least a couple of days a week. Everything is so green and lush, and when I run on the wooded trails behind the house it feels as though I am in a jungle (although not entirely unpleasant, when the sun is hiding behind clouds I choose to run on the meadow paths instead).

A couple of days ago, we spent the evening watching weather maps on television. Atypically for our area, there were several tornado sightings, thousands of lightning strikes contained in severe thunderstorms, and flash flooding in the area (almost 4” of rain in 12 hours!). Although we were prepared, we must have been in some sort of protective bubble as we watched damage reports all evening and most of the next day, yet had no more than a few branches down on our yard. Our fingers are crossed to repeat this good luck, since a similar forecast is for later today.

Because hail was also forecast the other day (one county west of here was reporting “egg sized” hail!), I picked all of my lettuce and greens from the garden rather than risk their being shredded by ice balls from the sky. For lunch, I made one of my favorite salads consisting of greens, chickpeas, tomato, onion, and lowfat feta crumbles. If I had any, I would have liked to add sliced cucumber and kalamata olives, but it was not to be.

I dressed this salad with a light, creamy lemon vinaigrette which accented the flavors without being heavy and overpowering. I’ve been making this for years, but I don’t think that I have ever posted it here. Because I have fresh oregano, I added ½ tablespoon (chopped) to the dressing.

* Exported from MasterCook *

Creamy Lemon Vinaigrette

by: Vicci

Servings : 3 (makes 1/3 cup)

Amount Measure Ingredient -- Preparation Method

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2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 tablespoon plain lowfat yogurt

1 teaspoon honey

3/4 teaspoon Dijon mustard

1 mall garlic clove -- crushed

Whisk all ingredients in a small bowl, add salt and freshly ground pepper to taste. If available, add fresh herbs if desired (about ½ tablespoon). Transfer to a bottle and refrigerate at least an hour to meld flavors.

Yield:

"1/3 cup"

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Per serving: 55 Calories (kcal); 5g Total Fat; 1g Saturated (72% calories from fat); trace Protein; 4g Carbohydrate; trace Cholesterol; 20mg Sodium

Another wonderful salad to use this dressing on would be salad greens, veggies, strawberries or blueberries, and goat cheese. Hmmm, I think that I have some goat cheese in the freezer…

Josie's Sweet & Spicy Barbeque Sauce

I adore this time of year! The days are long and warm, not yet sweltering hot with hair-curling levels of humidity. The grass and trees are a beautiful, lush green, perennials are taking hold and forming buds, annual flowers are providing masses of color throughout the flower beds. I run the trails in the meadows and woods behind our house and have to fight the urge to stop too frequently and take huge, deep lung-fuls of air scented sweetly with wild rose, blackberry blossoms, and honeysuckle.

I saw yellow petunias, with white centers, at Lowe’s last month and bought several. Although I am not a huge fan of this particular flower, oh my, the scent! And they look gorgeous. I bought some dark purple ones, too, and mixed with the yellow in a few planters. I don’t usually buy a lot of annual flowers, preferring perennials for the single reason that they do not have to be planted every spring when I’m elbow-deep in potting mix in the garden, but these are converting me. Next year, more petunias!

We have two green frogs in the pond this year that (for lack of a more descriptive term) cavort every morning among the corkscrew rush plant. They splash enough to interest Spooky, although as soon as he leans his head over the edge of the pond, the frogs disappear with barely a ripple.

I love our farm, but there is so much to do these days from keeping the cracks between the patio stones free of weeds to maintaining the vegetable garden, flower beds, landscaping, and pond; scraping and painting… lots of things from window frames to siding, and a myriad of other projects.

And then there is the lake house where a good deal of entertaining takes place during the summer months, plus maintaining the planting beds (much less extensive than those at the farm, but still…) and fun stuff like cleaning the huge windows and scrubbing the green off of the patios and steps.

This is why I have not been posting more regularly. The days truly are packed, and I am afraid that by the time I am able to sit in front of the computer in the evening, I fall asleep. I have a backlog of recipes that I have prepared and photographed but the reviews will be slow in coming, and I apologize. :)

Lunch is usually something quickly grilled, and most often dinner is the same. My creativity frizzles along with my energy at the end of the day, and just to have something decent and hot on the table is a goal to be accomplished. Tonight, for example, I dredged tilapia fillets (cut in half) in a mixture of flour, cumin, s& p and pan sautéed them, serving in corn tortillas with finely chopped onion, hot sauce, cilantro, and Trader Joe’s salsa verde. Incredibly simple. The corn, red bell pepper, and edamame “succotash” took longer to make then the tacos.

Today I will mention a barbeque sauce/ glaze which Josie posted on 1 Kitchen 2 Dogs and a Girl. I made this several weeks ago and have used it many times on chicken and shrimp. She created this from cleaning out her refrigerator where a can of fruit nectar awaited a use. Since I had a can of mango nectar in the pantry, I gave it a try with great results. This isn’t your typical thick, tomato-based barbeque sauce, but has a wonderfully fruity/ spicy flavor and can be used as a marinade or glaze, or thickened and used as a sauce.

I have used it to marinade chicken breasts (and then boiled the marinade for a few minutes to use as a glaze on the cooked chicken), and have reduced the sauce to brush over skewered shrimp and mango cubes on the grill. It seems to keep for a long time (the other night I used the last of my initial batch, 6 weeks after making it, and it was still “good”), and is perfect for quick meals.

Next time, however, I will use the lesser amounts of chipotle and hot pepper jelly! Jack loved the heat level, but it was a tad too hot for me.

Here is a photo which I took the first time I used this sauce. I was so hungry and it was late, and I hadn't planned on photographing it, but one bite and I just knew that this recipe would have to be posted on my blog. I served the chicken (and the wonderful barbeque sauce) with grilled potato wedges and a mango/red bell pepper/red onion/jalapeno salsa. Perfect.

Lemon Cheesecake Soufflés with Crushed Raspberry Sauce

Although I cook a lot there are certain recipes which I have never tried for one reason or another. Until a couple of weeks ago, one of these was a soufflé. It seemed to be too difficult; fussy, with a lot of prep and, when we entertain, I like to have dessert made and ready to go (except for garnishing) after the meal. Whipping up a soufflé and baking it seemed as though it would be too time-consuming.

I have been corrected. :)

I found this recipe in a February 2007 issue of Cuisine at Home magazine, and it really called out to me. Lemon cheesecake soufflé. I adore cheesecake, and lemon is such a lovely springtime flavor, plus the accompanying raspberry sauce would go with it so well. I just had to try it.

Now, the original recipe was for 8 servings and I was only going to make two. Because if I made 8 (6, 4…), we would eat them all. I wasn’t certain if soufflés would take to being leftover well, so I would only make what we should eat.

Of course, scaling the recipe down so much left me with needing to use ¾ of an egg yolk, and 1-1/4 egg whites. I considered doing just that, extra preparation steps with beating the yolk or white, and measuring them, but decided against it. Life is too short. I used a whole yolk, and one white. And it worked just fine.

I first made the raspberry sauce and set it aside. The original soufflé recipe called for buttering the ramekins and sprinkling with crumbs, then baking the “crust”. I skipped this step, preferring to spray the ramekins with cooking spray and not using the crumbs at all. I also made a small change in how the lemon mixture was prepared, but that was minor and was only to make that particular step a little easier. I also used fat free “Super Skim” milk and neufatchel cheese.

As an experiment I prepared the batter a few hours in advance, filled the ramekins, and kept them in the refrigerator until I preheated the oven (I used a toaster oven for the 2 ramekins), at which time I placed them on the counter to start to come to room temperature. Then they were baked. They rose very nicely, about 1” above the rims of the ramekins. But be warned, they are to be served immediately. Get some powdered sugar in a small strainer or sifter, have small plates at the ready for placing the soufflés on after they are removed from the oven, and have the sauce already on the table for everyone to use.

Mine fell after about a minute, so take those babies out of the oven, plate, dust with powdered sugar, and serve.

I understand that you can refrigerate any leftovers and that although they taste great, they will not be “pretty”.

All told, this really was a super-easy recipe, and yielded great results. The soufflés tasted lemony and very cheesecake-like, and were nice and light in texture. The raspberry sauce is a perfect accompaniment, and I added a little Chambord-cornstarch mixture (2 tablespoons of the black raspberry liquer to ¾ teaspoon cornstarch) to punch up the berry flavor and thicken the sauce as well.

Excellent choice for a spring or summer dinner party, and now I know that they can be prepped ahead I will definitely make them again.

* Exported from MasterCook *

Lemon Cheesecake Soufflés with Crushed Raspberry Sauce

Recipe By: Cuisine At Home, Issue 63

Servings: 4

Amount Measure Ingredient -- Preparation Method

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1/2 cup 2% low-fat milk (I used Super Skim fat-free)

1/4 cup sugar

2 ounces cream cheese -- cubed, softened (I used neufatchel)

1/4 cup fresh lemon juice -- strained

1/8 cup all-purpose flour

1/2 tablespoon fresh lemon zest -- minced

1 1/2 large egg yolks -- room temperature

1/8 teaspoon vanilla extract

2 large egg whites -- room temperature

1/4 teaspoon kosher salt

1/8 teaspoon cream of tartar

2 tablespoons sugar

6 ounces raspberries -- frozen

1/4 cup sugar

1/2 teaspoon fresh lemon juice

pinch salt

Preheat oven to 400F

Coat 4 6-ounce soufflé cups with cooking spray, and then set aside.

Combine egg yolks and vanilla, in a small cup and set aside. Simmer milk, sugar, and cream cheese over low heat until cream cheese melts. Add the lemon juice and zest and flour and whisk until smooth. Turn up the heat to medium-high and whisk constantly until thick and bubbly, about 4 minutes

Whisk the egg yolk mixture into the lemon mixture and cook for 2 minutes. Transfer pan to a bowl filled with ice water to cool.

Beat egg whites with salt and cream of tartar to soft peaks in a bowl with an electric mixer on high speed.

Gradually add 2 tablespoons sugar, beating until stiff peaks form. Blend 1/4 cup of the whites into the lemon mixture with a whisk, and then fold in the remaining whites until there are no white streaks.

Fill the ramekins 1/2" from the top with the batter and bake on a baking sheet until puffed, 18-20 minutes. Test for doneness by inserting a skewer into the center-- the soufflés are done when the skewer comes out clean or just slightly moist.

Dust with powdered sugar, serve immediately with warm raspberry sauce.

RASPBERRY SAUCE: Simmer all ingredients in a saucepan for 5 minutes, then crush with a potato masher.

Source:

"CAH Issue 63"

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Per serving as made in the original recipe:

255 Calories (kcal); 8g Total Fat (4g Saturated); (26% calories from fat); 6g Protein; 42g Carbohydrate; 98mg Cholesterol; 222mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 2 Other Carbohydrates

Using skim milk and neufatchel cheese:

Per serving: 242 Calories (kcal); 6g Total Fat (3g Saturated); (21% calories from fat); 6g Protein; 43g Carbohydrate; 93mg Cholesterol; 237mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2 Other Carbohydrates

Bacon, Lettuce, and Tomato Bucatini

Now that I am feeling more like being outside and working in the garden, flower beds, etc. I have found myself, a few times this week, totally surprised when Jack will suddenly appear beside me and say “it’s six o’clock, when’s dinner?”. To which I think “what’s for dinner?” but, attempting to appear as though I can do it all, I will reply that we will eat in an hour. He goes back to his office, apparently satisfied with the answer, and I start to rack my brain for really quick meal ideas as I try to straighten up and walk normally.

Of course, pasta is always an option. Cuisine at Home’s recipe, Bacon, Lettuce, and Tomato Bucatini, is one of our favorites and a welcome step up from the usual spaghetti with red sauce. I had a leek, a bag of spinach, and grape tomatoes on hand, so this was an easy choice for dinner that evening.

The finished dish is topped with garlic bread crumbs, which does add a very nice finishing touch, but sometimes I am in too much of a hurry to bother. This time I did make it because I had bought a French baguette the other day while in the Strip District. I also bought, at the huge Italian grocery store, a bag of bucatini. I had always made this recipe with spaghetti before, and this time I was able to prepare it with that specialty pasta. Bucatini is a very thick, hollow spaghetti, and I subsequently found it to be a little difficult to “twirl” on a fork, but that may have been because I am used to the thin or regular-thickness spaghetti. It also did not come in a whole wheat version (surprise, surprise), and Jack was pleased to get “real pasta” at this meal.

Anyway, the bread crumbs are made first and set aside. Once the ingredients are prepped, this takes only a few minutes to put together.

I used turkey bacon. I found a wonderful brand, Kutztown, at Sam’s Club. It is thick-sliced and has a good smoky taste; other turkey bacon seems to be very thinly sliced and I find that it burns quickly.

(Note: as of early 2010, this same bacon is now being sold under Sam's Club "Member's Mark" brand. Same great turkey bacon, it reminds me somewhat of Canadian bacon).

The bacon is cooked and chopped and set aside, the tomatoes and leeks are sautéed, wine and broth added, then the last step is adding spinach (not lettuce!), fresh thyme, and the bucatini. Now, the tricky part in this is having the pasta done just as the rest of the dish is cooked, and transfer the pasta directly from the pot to the sauce without draining. This allows some of the pasta water to be transferred along with the pasta itself, adding needed moisture and a little starch to build the sauce up a bit.

I find that putting the water on to boil before you even make the crumbs is the best way to ensure that the pasta is ready when you need it to be (if it comes to a rolling boil and you aren’t ready to put the pasta in it yet, turn it down to a simmer and partially cover. It will then take about 30 seconds to come back to a boil when you need it). Bucatini takes about 10 minutes to cook, so if you put the pasta in the water just before you add the leeks to the tomatoes, it should be ready when needed.

Jack is always surprised that there is no cheese grated on top, but then always mentions that the dish is so flavorful that it doesn’t need the cheese. And I agree.

* Exported from MasterCook *

Bacon, Lettuce, and Tomato Bucatini

Recipe By : Cuisine At Home

Servings : 2

Amount Measure Ingredient -- Preparation Method

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3 teaspoons olive oil -- divided

1 medium garlic clove

1 ounce French baguette slice

2 pieces turkey bacon

1 cup grape tomatoes -- halved

1/2 teaspoon sugar

1/2 cup leeks -- white and light green parts thinly sliced

1/4 cup dry white wine

1/2 cup low-sodium chicken broth

1 teaspoon red wine vinegar

1/4 teaspoon red pepper flakes

4 ounces spaghetti -- (bucatini)

1 cup baby spinach leaves

1/4 teaspoon minced fresh thyme

Set a large pot of water on to boil.

Mince the garlic in a food processor, add the cubed bread, and process until coarse. Heat 1 teaspoon of oil in a nonstick skillet over medium heat, add crumbs and toast, stirring often, until golden. Remove crumbs to a plate, season with salt and pepper, and set as1de.

Drizzle 1 teaspoon of the oil into the pan and add the bacon. Cook until crisp, pat off excess fat on paper towels, chop, and set aside.

Drizzle the final teaspoon of oil into the skillet, place over medium heat, and caramelize the tomatoes and sugar until the tomatoes begin to brown (about 4 minutes). * Add the leeks and sauté for another 4 minutes until the leeks are wilted.

*As you add the leeks to the tomatoes, also put the bucatini into the boiling water to start to cook.

Deglaze the tomato mixture with the wine, and simmer until it is nearly evaporated. Add the broth, vinegar, and pepper flakes and simmer until reduced by 1/3, about 5 minutes. Add the spinach and thyme, stir, then add the bacon pieces and transfer the cooked pasta from the water directly into the pan. Toss to coat, season with salt and pepper, and divide between 2 plates. Sprinkle with bread crumbs and serve.

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Per serving: 411 Calories (kcal); 12g Total Fat (3g Saturated); (26% calories from fat); 15g Protein; 60g Carbohydrate; 12mg Cholesterol; 310mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Wild Mushroom Agnolotti with Caramelized Shallots, Thyme, and Mushroom Broth

About 4 weeks ago, a package arrived via Fed Ex. After looking at the return label I knew what was inside, but was surprised at how large (16” square) this box was. I opened it and saw that it was lined with an inch of Styrofoam on each side, then some crumpled brown paper, then a couple of ice packs, then… voilá! A 4” x 8” package of Buitoni Wild Mushroom Agnolotti!

Being Earth Week, and being the kind of reuse/recycle person I am, I couldn’t help but wonder why such a large box was used for a small package of pasta. But, also because I am a reuse/recycle person, you may be assured that I will be reusing and recycling the various parts of this box to within an inch of their little recyclable lives.

Because I had a nasty cold when the pasta arrived, I placed it in the refrigerator to await another day.

Unfortunately, if you’ve been reading my bog regularly, you will know that this cold proceeded to get worse, then it turned into a severe asthma attack necessitating two trips to the doctor’s office for breathing treatments (one on my birthday! *whine*), then a few weeks of recovery. During this time I cooked very little, both because I was tired and coughing and wheezing, but also because food tasted weird to me. Probably due to the medication, and I give Jack lots of credit for eating the simple, quick meals which I made without a single complaint.

As I started to feel better I became preoccupied with a backlog of stuff that had been tossed aside awaiting my recovery. Occasionally I would see the agnolotti in the refrigerator and think that I just had to figure out a really wonderful way to make this pasta, but my creativity was fairly nonexistent. Yes, I could have simply tossed the pasta with some olive oil, garlic, and Parmesan but that seemed rather unexciting. Then, as the asparagus in the garden started to grow, I was considering a sauce based on that since mushrooms and asparagus taste so heavenly together. But, as I said, I just didn’t feel like doing it.

Then I saw a recipe on the Foodbuzz site posted by Chefectomy (Marc) for Wild Mushroom Agnolotti with Caramelized Shallots, Thyme, and Mushroom Broth. This caught my eye because I actually had shallots on hand, and a mushroom-and-wine broth was used rather than a heavier, cream-based sauce.

This really was a quick recipe and so very, very delicious. Both Jack and I swooned. The mushroom broth was a perfect compliment to the agnolotti filling, and the cremini mushrooms, caramelized onions and thyme brought it all together into a wonderful blend of flavors.

I had some fat asparagus spears which I had just picked that afternoon in the garden. Seeing that this meal needed a vegetable, I steamed them, tossed with some fresh lemon juice, and served the asparagus in the same bowl as the pasta. Excellent. On the side, a few slices of the Olive Oil-Rosemary Boulé which I had baked a few days earlier (seriously, even though I was too wiped to cook, I’d have to be dead not to bake bread. Hey, I rhymed!). :p

On a scale of one to ten, Marc’s recipe rates a twelve! And, even though I have never bought fresh stuffed pasta before (I try to convinice myself that it's really not so difficult to make it...), I will certainly be purchasing this again. In fact, I'm not even going to try to get creative with the wild mushroom agnolotti, when this recipe is such a perfect way to prepare it.

And I really believe that it was this particular recipe which started my culinary recovery. The evening after I made this, we had the primavera with seared seafood (previous post), and I now have a backlog of some pretty incredible recipes to get typed into the computer and posted here. So stay tuned, I’m back!

Oh, and for those who asked, I’m running again as of last Saturday (exactly one month since I last went out). A wimpy 2 miles, but I did it and was breathing rather normally. And breathing is good! :)