Christmas behind us, and leftovers just about gone, too much sweets eaten...a nice comforting vegetarian frittata will not only satisfies your hunger, but you can have your "breakfast, for dinner" as well. How can you go wrong with a perfect blend of sauteed sliced potatoes, fresh chopped tomatoes, and fresh spinach, topping it off with shredded cheese of your choice ( I used, cheddar)...scramble up at least 6-8 eggs, and added all together cooking it on the stove top, making sure you are not scrambling it, just lift a little from the edges to let it cook evenly, and finishing it off in the broiler. Yumm! Something your family will enjoy on a lazy and not much to do, evening.
fritatta, just start out sauteing some chopped onions in about 2 Tbsp. extra virgin olive oil, along with about 4 small potatoes peeled and sliced thin, saute until potatoes are almost tender, adding about 1 large or a couple small fresh tomatoes, salt and pepper and a good handful of fresh spinach right into the mixture. Let it all cook together until spinach gets wilted. I even added about 1/4 cup of plain crushed tomatoes, (tomato sauce, marinara sauce will also work) but not tomato paste. To serve 6 servings with this, I scrambled 8 eggs, and poured it right over the vegetable mixture...see photo below!
This may sound like a small "surgery process" or some kind of experiment, but it's just to make sure you have an even, nice, and fluffy frittata. Here's the last process, below!
Swiss, or just grated Parmesan cheese. Also, you can variate the vegetables, and the spices, but in this case my grandchildren were eating this, and I had to be careful not making it too spicy for them. You can top this off with a nice salsa, and serve it with crusty bread. This dish served 4 adults, and 4 young children. Satisfaction guaranteed!
Wednesday, December 29, 2010
Thursday, November 11, 2010
I mentioned how I love potatoes...well "lo and behold"...my sweet daughter-in-law created this beautiful combination of potatoes, which I love so much, and splashed it with POM juice. It was absolutely incredible. I myself, do not have the recipe, but all I can tell you that it had at least 1 cup of POM juice splashed on it...baked at 375 degrees for about 45 minutes. There really wasn't any magic to it, but it tasted absolutely, MAGICAL!
A POM givaway from my foodie friend, Wendy, @weekend gourmet
Before I even knew that she had this givaway, I already had this photo of the POM juice to come up with an authentic recipe.
Thank you Wendy, and thank you POM!
...and thanks to my lovely daughter-in-law Cara, who created this recipe. As I mentioned in my previous post that we love potatoes, and I really love potatoes. There are so many ways of preparing them as a main meal, vegetarian style, or a side dish that would go with any meats. Cara and my son have been vegetarian on-and-off for a few years, but they are on again. She and I prepare a lot of delicious vegetarian dishes together, at least once or twice a week. I love POM juice too, but have not cooked with it yet, although I think it would make an excellent cocktail with vodka too, or make a nice sorbet, with the juice, and the fruit.
These are just a couple ideas...the recipe, as follows, according to the way Cara prepared it. I just adjusted the seasoning, and watched it baking to a glorious crisp and yummy finish.
Roasted Potatoes with POM
purple potatoes (about 6 small)
Yukon gold potatoes (about 4)
red skinned potatoes (about 6 small)
seasoned salt (she used sea salt mixed with pepper)
a couple sprigs of fresh rosemary peeled
3 Tbsp. extra virgin olive oil
1 cup POM juice
Cut potatoes, and quarter them, put them into a large plastic sealable baggie...pour over 1/2 cup of the POM juice, the olive oil, add the seasoning, add the peel of one rosemary sprig. Shake the bag real well and place in the refrigerator, for up to an hour to overnight if you wish.
When you are ready to bake it, line a large flat baking pan with aluminum foil, and empty the potatoes from the bag, spread out evenly, and bake at 425 degrees for about 45 minutes, adding the other 1/2 cup of POM, and the second rosemary sprig, sprinkling it over the potatoes. Adjust seasoning, and let it bake to a beautiful crispy finish. Serves 6.
I feel so honored again, for getting this special award, from two very special foodie friends. I would never have been able to be so fortunate to meet so many wonderful and talented people, had it not been for joining Foodbuzz.
Livya, @EatGreek has a very special and beautiful blog that I love so much, since I truly love Greek food, and prepare quite a few recipes. My son spent a summer in Greece while studying in Israel in his college years, in the mid nineties. He vowed, he would never leave the Greek Island. Now that I fixed my scanner, I do have some beautiful photos to post on my blog about Greece from my son.
If you like Greek food, and like to venture further than a Greek salad, or moussaka, please visit EatGreek for some amazing trendy and delicious Greek food.
Jo @ Chic&Gorgeous is a lovely young lady, from Malaysia, with such amazing talents for baking the most beautiful cupcakes, which I could never do. She made these pretty pink dainty cupcakes last month, and I commented on it, immediately picking up on the October Breast Cancer Awareness month dedicating it to my younger sister. Jo brought such special joy, by agreeing for me to use it, since I did not have a plan. This went out to all the ladies that survived breast cancer, and to honor the ones that did not survive it.
Jo has a heart of gold, and is sweet and kind, Please visit her blog, and meet her...also do comment!...Let's make more friends.
Thank you for the honor, and I will pass this on to 30 friends, once more! Please let me know if you would like to nominate a friend for the Lovely Blog Award...and why?