Frittata Love
The mighty and simple egg can not only be your savior but also be a star. If you have eggs you have the makings of a spectacular dinner, breakfast, brunch, lunch or a fabulous dessert. Keep your options open. It might be nice to have a “Frittata Party”soon since there are a million variations.
Sausage Frittata
“Frittata Love”
Tomato Mushroom and Swiss Cheese Frittata
Tortilla Espanola (my inspiration)
Tomato Mushroom and Swiss Cheese Frittata
Broiled Herbed Shrimp
Some meals are all about fresh herbs and it is that time of year that all things that cook quickly or are chilled are most welcome in my home. I made these for an appetizer for four, but it is a welcome sight for ‘Two for Dinner’. These are great whether broiled or grilled and similar preparation. The star of course is the shrimp, but fresh herbs from the garden make such a difference. Please proceed and enjoy.
Broiled Herbed Shrimp
Ingredients
- 1 lb. Large Shrimp (head removed and butterflied)
- Fresh Basil (chopped)*
- Fresh Parsley (chopped)*
- Fresh Chives (chopped)*
- 3-4 T. Olive Oil
- 1 Lemon (juiced)
- Sea Salt and Fresh Black Pepper
- 1 Lemon (for garnish)
- Fresh Basil Leaves (for garnish)
* I have an herb garden so it depends which herbs I use.
Preparation
- Combine the oil, lemon juice and fresh herbs in a medium large bowl
- Add the shrimp and toss thoroughly; let sit in the refrigerator at least 1 hour
- Broil or grill 2-3 minutes; turn and grill approx. 1 more minute (shells will be pink)
- Serve immediate or chill for 1 hour is planning to serve cold
(Serves 4 as an Appetizer)
Recipe inspired from my garden.
Lentil and Meatball Soup
The good news and the bad news. It was a day of decision/go shopping or finish off the contents of the refrigerator. I made the right choice. This is a delicious soup but probably will not be made in my home for at least 6 months. Hello South Florida. And I may have been about two days late. Once the heat hits me here foods seem to be chilled, including soups.
Lentil and Meatball Soup
Ingredients
- 20-24 Meatballs (previously made) (click on meatballs if you would like a recipe)
- 3 T. Olive Oil
- 1 Medium Onion (diced)
- 3 Medium Carrots (diced)
- 2 Lg. Celery Stalks (diced)
- 2 Garlic Cloves (minced)
- Salt and Freshly Ground Pepper
- 1 14.5 oz Can Diced Tomatoes
- 1 C. Lentils
- 8 C. Chicken Stock (may substitute Veg. Stock)
- 1 Bay Leaf
- 5-6 Fresh Thyme Sprigs
- 1 Bag Fresh Spinach (
- Freshly Grated Parmesan Cheese
Preparation
- Prepare the meatballs and set aside
- Saute the onion, carrots and celery in the oil for a few moments; add the garlic, salt and pepper and saute until all vegetable are tender (approx. 8 min.)
- Add the tomatoes with the juices; simmer until the liquid evaporates a little and the tomatoes break down; stir occasionally
- Add the lentils and stir well; add the broth and combine; add the thyme and bring to a boil on high heat; cover and simmer until lentils are almost tender (30-45-minutes)
- Add the prepared meatballs and carefully stir until heated thoroughly
- Prior to serving; stir in the spinach and let heat for a few moments
- Serve in warmed bowls and garnish with Parmesan Cheese
(Serves 8)
Recipe from “the refrigerator”
Grilled Cheese Croutons
Happy National Grilled Cheese Month. Any grilled cheese will do, in any shape, any bread or any cheese. It is just love. So I wanted to add a contribution for this special sandwich as a reminder. Do not make one grilled cheese sandwich, make two/when cool/cut in bite sized squares/put in zipper lock bags. Voila, Croutons for your favorite soups. (They freeze well too).
Grilled Cheese Croutons
Ingredients
Bread, cheese, butter
Preparation
Butter the bread, heat the pan; add the cheese to the bread; grill on both sides
Make 3-4 if you cannot eat just one.
Rotelle with Eggplant and Zucchini
This is my quick fix dinner when I desperately crave some Ratatouille. I made a huge pot of Tomato Sauce yesterday knowing that the Florida heat will be arriving soon. So I am set with some great sauce in my freezer for a couple of months. But getting back to the real Ratatouille, that really takes some time but this will satisfy in 30 minutes!
Rotelle with Eggplant and Zucchini
Ingredients
- 4-6 C. Tomato Sauce (homemade or your favorite purchased one)
- 1 Lg. Egglplant (cut into bite sized pieces)
- 3 Small Zucchini (cut into bite sized piecs)
- 1 Small Onion (diced)
- 3 T. Olive Oil
- 2 T. Unsalted Butter
- Salt and Freshly Ground Pepper
- 1 lb. Rotelle
- Grated Parmesan (optional)
Preparation
- Prepare tomato sauce (preferably the day before if making your own)
- Saute the onion in the oil and butter for about 4 minutes on medium low
- Add the eggplant; saute for 3-4 minutes; then add the zucchini and continue to saute
- Add the tomato sauce; salt and pepper to taste and heat thoroughly
- Meanwhile cook the pasta until al dente; drain and then add to your sauce mixture
- Serve in warmed pasta bowls and top with Parmesan
Serves 4
Recipe inspired from Julia Child’s “Ratatouille”
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Boxty
I never thought of ‘Boxty’ to be ‘Potato Pancakes’, because it is just not, please stop saying that, but both are so delicious.
Boxty
Ingredients
- 1 lb. Raw Potatoes (peeled) *
- 1 Onion (chopped)
- 3/4 C. Flour
- 1 t. Salt
- 1/4 t. Freshly Ground Black Pepper
- 1 Lg. Egg
- 1/2 C. Milk
- 1/2 C. Vegetable Oil
* If you have left over mashed potatoes/use 1/2 lb. raw potatoes
Preparation
- 1/2 of the potatoes should be set aside
- Cut remaining potatoes in large pieces and bring to a boil over high heat;reduce heat to low and cook approximately 20 minutes (until tender); drain and in a large bowl mash with a potato masher or mixer; set aside
- Grate the remaining potoatoes with the onion and stir into the mashed potatoes
- Add the flour, salt and pepper;add the egg and milk
- Heat vegetable oil in a large frying pan over medium heat; drp batter by tablesoons into the oil/cook 3-4 minutes on each side/drain on a paper towel to absorb the oil
- Serve immediately on a warmed plate
Recipe from Betty Cheney
Buttered Cabbage
I consider cabbage “the long lost cousin” in the green family but I don’t think I am alone. Whether I forget the recipes (other than the beloved coleslaw or cabbage soup) or do I just forget to put it on my grocery list? But this simply delicious dish is a delicacy.
Buttered Cabbage
Ingredients
- 1 Med. Onion (chopped; more if you prefer)
- 1 Head Cabbage (cut in bite size pieces)
- 4-5 T. Irish Butter
- Sea Salt and Freshly Ground Pepper
Preparation
- In a large pan melt the butter and saute the onions for a few moments; add the cabbage and large pinch of salt
- Saute for about 5 minutes while stirring occasionally
- Continue to stir for about 5 more minutes; add salt and pepper to taste
- Serve in a warmed bowl
(Serves 6-8)
Recipe from Fannie Farmer Cookbook
If you would like to dress up a simple cabbage dish for the boss, try Scalloped Cabbage
