Archive for the ‘Recipes’ Category

Unplugging from the Stream

Nothing but a cartoon tonight.  I’ll be back tomorrow with more 🙂

witchbrew

Have a great night, fellow Pressers, and sweet dreams 🙂

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Today I have wasted a bit of time on social media sites, edited a few photos, cleaned a bit in the kitchen and my bedroom, spoken with a friend, and when finally prompted by hunger, but more because my teenage sons woke up, I needed to make something to eat.  In my bid to cook more meals, but not spend a lot of time in the kitchen because I have a ridiculous schedule, a frittata was the winner for our main Sunday meal!

It actually took longer to type out instructions than the prep work took, so let’s get to what I typed and you can get started …
 
If you have a mandoline, a nifty vegetable chopper slicer gizmo, or a food processor (does anyone even use theirs?  I find the cleanup such a pain that it just sits on my counter collecting dust), any of those will work to chop both the onion (first to get it cooking while you prep the other veggies) and/or other veggies.  You could use broccoli in this or cauliflower or brussel sprouts (thaw out a small bag or box of frozen and cut them in half if you want to speed up cook time) or spinach or asparagus.  You can change up the cheese, add roasted red peppers, mushrooms, capers, or olives.  You can leave out the onions, use different cheeses, add bacon or sausage or ham or chicken or Italian sausage.  Serve it with sauce or not … it’s so flexible 😀
 
I usually use:
12 eggs
3 – 4 cups veggies (*unless I’m using spinach and then it’s a full 10 oz container of fresh spinach meaning like a bazillion cups)
2 cups of cheese
3 Tb butter and 3 Tb olive oil, but you could probably get by with 2 & 2
About a cup of meat if using
Sometimes salt, but that’s hardly ever needed with the salted butter and the cheese
 
Today’s frittata I dub, Italian Zucchini-onion Frittata Extraordinaire 🙂
 
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It has yellow squash in it as well, but I can’t tell the difference once it’s cooked.
 
In a fit of squashy inspiration, I bought 8 zucchini and 8 yellow squash at the store last weekend along with some Vidalia onions to sizzle with them.  Unfortunately, the inspiration didn’t last, and the squash sat languishing in the refrigerator.  My daughter has eaten a couple raw, so I was happily not facing such a huge pile of potential waste as could have been the case 🙂
 
You can see from the exchange with her while she was at work today, that she too was concerned about the poor zucchini …
 
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I took out three of the zucchini and two of the yellow squash, and my younger son twirled those through the spiral slicer thingy.  If you don’t have one, you should get one … I use ours to make zucchetti regularly, and I run the occasional beet through it when the mood strikes me.  I chopped up one of the onions while he was taking care of the squash. However you cut them up, you want to end up with about 3 – 4 cups of veggies total*.
 
Turn the oven onto 375 degrees right about now.
 
In my oven safe 12-inch skillet I melted 3 Tb of butter and 3 Tb of olive oil over med-high (8) heat, added the chopped onion and sauteed for about 3 minutes, and then turned the burner down to med-low (4).  Add the squash to the skillet with the onions, and turn the burner back to med-high.  Saute the veggies until the onions are translucent and a little brown, then add 3-6 cloves of garlic, chopped.  Stir for about a minute, then sprinkle the mix with 1/4 cup freshly grated Parmesan or Romano cheese.  Cover the top with 10 slices of American cheese, and turn the burner to low.
 
In a separate mixing bowl, break 12 eggs and scramble them (a Magic/Nutri Bullet works great for this!).  Pour the eggs over top of everything, and stir gently to get the eggs down to the bottom under the veggies and distribute the cheese.  Turn the burner to high, and let sit for two minutes.  Remove the skillet, sprinkle with pepper, and put it in the oven for 25 – 30 minutes, or until set and to the desired level of brown on top.
 
I heated up some low-carb spaghetti sauce in the microwave during the last five minutes of cooking.
 
Once you are happy with the top of the frittata, pull it out of the oven, slice into 8 or more wedges, and serve with two or three tablespoons of sauce over top. Yummmmy.
 
Now that the family has been fed, and I’ve prepared my post for the day, it’s time to take a look at my second discussion question and assignments for the week.  This 3-day weekend is a great opportunity for me to get ahead in my coursework and relieve some stress in the coming weeks.  I’m also hoping to compose a couple of weeks’ worth of posts for my social media outlets, as I’ve let my presence drop more than I like there.
 
Until then …
 
 
 
 
 
 
 
So my son walked into the kitchen … peeked into the skillet, and asked what kind of fish. I answered sorta, so he asked, “what?” It’s sorta chicken … chicken piccata without the breading, so it’s Chicken Pisorta, and after tasting it, Chicken Pisorta is now a new family favorite :).
I’m coming back to throw up a quick recipe for this.  Melt 2 Tb butter with 2 Tb olive oil in a skillet on medium-high (5 or 6).  Toss in a bunch of chicken breast tenders or unbreaded breast strips, and stir about until cooked through – about 10 minutes. When cooked, add 1/4 cup fresh lemon juice and 2 – 3 Tb capers, or more if you really like them like we do 🙂
Stir it around a bit, and serve.  Spaghetti squash or zucchetti with a can of Italian or garlic-herb tomatoes as a light sauce goes well with this.  Or some zucchini sizzled with onions would be nice as well.  It’s super fast and easy, and it tastes like it wasn’t!
#chicken #dinner #recipe #capers #butterrules #easy #chickenpisorta #lowcarb #progressivepaleo #hashtagmania

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