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Quick & Easy Frittata

Posted in recipes on May 11, 2012| 2 Comments »

This has become one of my go-to recipes. The family just loves it. I found it on allrecipes.com and it’s really easy and versatile. This time I used swiss chard instead of spinach, yellow onions instead of green onions, cottage cheese instead of ricotta, fresh herbs instead of dried, and a mix of chicken and duck eggs. Yum!

Ingredients

  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
  • 4 eggs or equivalent egg substitute
  • 1 cup part-skim ricotta cheese
  • 3/4 cup freshly grated Parmesan cheese
  • 3/4 cup chopped portobello mushrooms
  • 1/2 cup finely chopped scallions with some green tops
  • 1/4 teaspoon dried Italian seasonings
  • 1 pinch Salt and pepper, to taste

Directions

  1. Preheat oven to 375 degrees.
  2. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
  3. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

Here’s the original link…

http://allrecipes.com/recipe/spinach-and-mushroom-frittata/detail.aspx?event8=1&prop24=SR_Title&e11=spinach%20mushroom%20frittata&e8=Quick%20Search&event10=1&e7=Home%20Page

 

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>Recipe: Zucchini Cole Slaw, Bubbles and Squeak

Posted in recipes, zucchini on May 2, 2011| 1 Comment »

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What to do with all of that extra zucchini?

We aren’t too far into squash season yet, but at some point the family doesn’t want to see another zucchini, even if you do hide it into a delicious loaf of bread. Last night I mixed it up with a zucchini cole slaw. My husband, who is not a huge zucchini fan, went in for seconds.
Fresh Veggies
2 zucchini, 1 red pepper, 1 red onion, 2 carrots
Thinly slice all veggies
– I used the peeler for the carrots to make them softer, depends on how much crunch you’re going for.
For the sauce
Mix mayo and apple cider vinegar. Do this to taste, I believe my portion was either a 4 or 5 to 1 (mayo:vinegar). Add salt, pepper to taste and a dash of celery seed. I also added a dash of cumin to go with the smoky flavor of the BBQ chicken pizza we had with it.
Bubbles and Squeak

This is a great way to use a mix of your late spring veggies.

Veggies used: potatoes, onion, carrots, brussel sprouts
Boil potatoes and brussel sprout halves in water or chicken broth.
Finely dice onions and carrots and cook in olive oil until soft. Season with salt and pepper while cooking.
Once potatoes are soft and brussel sprouts have lost their leaves, drain. (You can reserve the chicken broth if you used it).
Add whole potatoes to onions and carrots and mash right in, along with butter, salt, pepper to taste.
Add brussel sprout leaves. I left out the centers this time, but feel free to add them.
Stir and serve.
I served mine with a side of turkey smoked sausage. Yum!

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>One of those Days

Posted in cutworm, okra, pests, recipes on October 7, 2009| Leave a Comment »

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Today I got home from work early enough to spend a few minutes in the garden. I wandered around only to find two new pests. It’s one of those days where you wonder why you even bother. Why don’t I just leave it to the professionals?

Here is where the cutworm laughed at my attempts to block him. I caught him in the act, stretching as far as possible to bite just above the straws I put in yesterday. I found a second one, but destroyed them both before taking pictures.

Here are the next culprits. I don’t know what they are, but would appreciate any help. I couldn’t find them in the Texas Bug Book. These little critters eat through the stems on the tomato plants. You can see the droopy end, completely cut off from nutrients. I may have to resort to some organic pesticides on these guys.
Why do I bother? Well … I just finished eating some sauteed okra. Simple olive oil, salt, pepper and whole okra. I also mixed in some zucchini and mushrooms. Mmmm! I agree with a friend of mine that plain old sauteed okra is just as good as fried, as long as you can handle a little slime.

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>Recipes 8/16

Posted in recipes on August 16, 2009| Leave a Comment »

>My garden is at an in between phase right now, so I’m not producing much. I started going to the farmer’s market again, until mine picks up. Here’s a few recipes I made from farmer’s market goodies.

Pineapple Zucchini Bread
(This one if from my mom. It is sooo good! I haven’t ever put in the cherries, but I have tried
it with and without nuts. I’ve also never done muffins, just bread.)

3 eggs

2 cups sugar

1 cup oil

2 teaspoons vanilla

2 cups zucchini — grated

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup pineapple — crushed

1/2 cup chopped nuts (optional)

1/2 cup maraschino cherries (optional)

Beat eggs, sugar, oil, and vanilla. Add zucchini, flour, baking powder, baking soda, salt, pineapples, nuts, and cherries. Pour into two greased 5 x 9 inch loaf pans or 24 muffin cups.

Bake at 325 degrees for about 1 hour for loaves, or 20 minutes for muffins. (24 Servings)

Makes: 2 loaves or 24 muffins


Black-Eyed Peas over Pasta (serves 4)


5 slices bacon, chopped and cooked until crisp ( set aside)

1 yellow onion

1 bell pepper

1 jalapeno/serrano (optional)

1 italian sausage ( I use hot)

around 2 cups diced tomatoes

8 oz egg noodles

5-10 diced mushrooms

1-2 cups fresh black-eyed peas ( to your liking)


cook onion, peppers, sausage until sausage cooked through and veggies soft

add mushrooms/peas and cook for another minute or 2

add tomatoes and enough water to covPublish Poster peas

bring to a boil and cook until peas are soft (30 mins to an hour)

serve over egg noodles

put sprinkled bacon and basil on top


(Forgot to mention … add salt and pepper as your cooking to taste)

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>Recipes Week Ending 6/21

Posted in recipes on June 21, 2009| 1 Comment »

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I’m going to start keeping track of recipes I cook w/ the garden veggies. These are self creations, often inspired by ideas from cookbooks or the internet. I don’t put amounts since I never measure. I just go on appearance and taste. I’ll also start taking pictures next week.
Two Bean Salad
——————–
Fresh veggies used – butter beans, green beans, cherry tomatoes, onion
Cook onion and bacon

Boil butter beans for 20-25 minutes (until tender)

During last five minutes throw in kitchen sliced green beans
Quarter cherry tomatoes
For dressing, mix together olive oil, lemon juice, salt, pepper, fresh cilantro
Pico de Gallo
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fresh veggies used – romas, cherry tomatoes, red onion, mexican lime, serrano pepper
Chop up tomatoes, pepper, onion, a few cloves of garlic, cilantro
Blend together using “stir” level
Add lime juice, salt
Layered Zucchini/Tomato Bake – My new Favorite Dish
————————————–
fresh veggies used – zucchini, romas
Cut zucchini and tomatoes in slices. Make tomatoes about 1 1/2 – 2 times as thick as the zucchini, since the tomatoes seem to cook faster.
Layer zucchini, drizzle with olive oil, add salt and pepper
Layer tomatoes
Repeat 
Sprinkle top w/ bread crumbs and parmesan cheese.
Bake in oven at 350. I can’t remember how long, I think around 30 minutes.
Cajun Chicken Tacos
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fresh veggies used – okra, romas, onion, jalapeno or serrano pepper, corn
Shred a rotisserie purchased chicken
Cook onion, okra, pepper, garlic for a few minutes
Add tomatoes (crushed consistency) and cajun spices (cayenne, paprika, chili powder)
Cook for a while until okra is soft
Add corn and chicken to warm through
Put mixture in tortillas, yum!
Succotash
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fresh veggies used – butter beans, corn, onion, cherry tomatoes, can also use zucchini or squash 
Running out of time – will do quick version
Cook veggies
Make white sauce
Mix and serve over rice, sprinkle with cherry tomato halves and cris bacon pieces

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