20 September, 2010

The Frittata Experiment-Spinach, Tomato, Feta, Sausage

Today's post will be a continuing feature I am calling “The Frittata Experiment”. For those who have never made or eaten a frittata, it can be described as a baked omelet or a crustless quiche. The frittata's appearance and taste will decieve you and make you question me for labeling it a “simple plate”. However, after you conquer a couple easy steps you will acknowledge the "simple" status.

The Frittata Experiment will consist of many different variations and tweaks providing enough fun to scare a person.  Similar to alot of my recipes (pita pizzas, veggie pastas, etc) this one is a basic blank canvas with room to dream for the creative. Stay tuned my frittata loving friends!

Serves 3-4
oven proof skillet*
6 oz bag of fresh spinach
1 cup cherry tomatoes, halved
3 ounces feta cheese
6 eggs
¼ cup of milk
Boca soy breakfast sausage or sausage of choice

*Use an oven proof skillet for easy transfer to the oven. And WATCH the handle when you remove it. I forget and burn myself every time!
Preheat oven to 350 degrees. Lightly beat six eggs with ¼ cup of milk. Add an all spice blend of choice or oregano, salt and pepper and set aside. Heat an oven proof skillet on medium-high, add olive oil and cook spinach until wilted. Add tomatoes and saute until juices are released. Remove veggies from skillet and put in a bowl on the side. Cook/heat your breakfast sausage of choice, remove from skillet and crumble in a bowl. Remove skillet from heat, add eggs, veggies, sausage and feta cheese. It will look like too much toppings but the egg will rise. Put the skillet  in the oven  for about 20 minutes or until eggs are cooked through.

13 September, 2010

Cherry Tomato and Artichoke Pasta

This is just one of many veggie pastas I make for a quick weeknight dinner. You can have this dinner on the table in 30 minutes from start to finish. If you or your family are still subscribing to the “it’s not a meal without meat” notion; top this dish off with some Italian or chicken sausage straight from the broiler. I use Trader Joe’s spinach and chive fettuccini for this dish but you can use any of your favorite pastas.

Serves 3-4 as a meal
1 package TJ’s Spinach & Chive Fettuccini
1-15 oz. can artichoke hearts, halved
1-15 oz can white cannellini beans
1 cup cherry tomatoes, halved
Italian Seasoning or oregano
Olive Oil
Parmesan Cheese

Preheat oven to 350 degrees. Combine artichokes, tomatoes, and beans in a casserole dish. Drizzle with about 1 tablespoon olive oil and sprinkle with Italian seasoning and/or oregano. Roast for about 20 minutes, checking and stirring frequently.
Cook pasta al dente while veggies are roasting. Once the veggies are done serve them on top of the pasta with a sprinkle of parmesan cheese and a drizzle of olive oil.

05 September, 2010

Fig Toast

When I was a kid one of my Dad’s favorite snacks was figs. “Ewww figs,” proclaimed his three young daughters as he picked them off of Great Grandma Laura’s tree and popped them into his mouth. Now had we actually tasted the figs we might have changed our minds. Ohhh the irony that I am now a fig lover and yes admit to paying $3.00 for a small basket of them at the Farmer’s Market. The jokes on me Dad!

As an adult I find my palate is the complete opposite that it was when I was a child. I am not sure if it’s because I am tasting the foods I proclaimed to despise as a child or if my palate has actually changed. In any event, here is a simple recipe for enjoying my Dad’s favorite treat. Although I know he enjoys them right off the tree or cooked down into preserves; I hope he gives this a try.
This recipe will make about 4 toasts.
One basket black mission figs, 2 ounces feta cheese, olive oil, toast

Preheat oven to 300 degrees. Rinse, slice figs in half and roast for 10-12 minutes in the oven. While the figs are roasting, drizzle bread with olive oil and put on the second shelf of the oven for about 5 minutes until toasty. Remove the toast and let set until the figs are complete. The figs are ready when they have warmed and began to let go of their juices. Top the toast with the figs and sprinkle with feta cheese. Put the toast back into the oven for about 5 minutes and then switch to broil for the last 2-3 minutes.