Frittata

 

As per Wikipedia:” Frittata is an egg-based Italian dish similar to an omelette or crust-less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to “fried”.

There are a few rules to follow and mistakes to avoid. Here there are a few rules found in  Bon- Appetit magazine, Dawn Perry, BA digital food editor:

1.  “Dairy turns an ordinary omelet into a delicious, creamy egg cake.”

2. ” For every dozen eggs you use, you’ll need a half-cup of dairy. Six-egg frittatas get a     quarter-cup.”

3. “Whatever oven-safe pan you choose, be aware of how well it conducts heat. Because it retains heat well, a heavy pan like a cast-iron will continue to cook your frittata after you remove it from the oven.

4. “A frittata makes use of fully-cooked leftovers like last night’s roasted potatoes or this morning’s leftover sausage. But if you’re starting from scratch, it’s best to fully cook any addition that might release moisture into the eggs—mushrooms, tomatoes, and summer squash or zucchini are common “wet” culprits than can water down your eggs. Sauté them separately.”

5. “A good frittata should have the texture of custard: trembling and barely set. An over-baked frittata, in contrast, will have all the textural appeal of a kitchen sponge (and its interior will look strikingly similar). “You may want a deep golden-brown top,” says Perry, “But the reality of it is, when the crust is golden, the interior is over-baked.”

6.” Be sure to season your eggs with salt and pepper before adding them to the pan. A surface-level sprinkling of salt won’t penetrate the rest of the frittata”

7. ” Choose your cheese wisely: Although all cheese is delicious, not all cheese is created equal. Know what function you want your cheese to perform. Best options are cheddar, gruyère, and fontina cheese. 

 

Zucchini, Dill and Mushrooms Frittata: 

 

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Oven Ricotta and Spinach Frittata:

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Ham, Spinach, Cheddar Cheese  and Green Olives Frittata: 

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Reg Pepper, Spinach and Mozzarella Frittata:

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Capers, Parmesan Frittata:

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Enjoy !

Curry Cauliflower with Spicy Italian Sausages and spaghetti

I find curry dishes so easy and diverse. I bought this Spicy Italian Sausages to cook them with cabbage. You might already know how crazy we are about curry so my daughter made me change my mind and transformed  them into a curry dish, again. I know but it’s never too much curry for us🙂

I knew I would have to use the mild version of the sausages for curry but my hubby added it also some more hot pickled red peppers.

How can he do that is a mystery to me🙂

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What I used:

  • 1 head cauliflower
  • 4 spicy Italian sausages ( 450 g )
  • 1/2 package curry paste (Kitchens of India)
  •  1/2 package spaghetti
  • 5o ml cream
  • 1 teaspoon dry dill
  • salt and black pepper
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • chicken broth – home made if you have
  • 1/2 (350 ml) bottle of strained tomato paste

How you do it:

In a skillet add the chicken broth and let it simmer for 2-3 minutes.  Take the sausages one by one and remove small amounts ( balls ) with your hand and let them fall into the skillet.

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Wash and break the cauliflower in small florets. Put them in a food processor and bring them to the size of a green pea ( approximately )

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Prepare the sauce:

Add the chicken broth and curry pasta, tomato sauce    and cream into a small bowl and mix well.

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Add the cauliflower and the sauce to the meat and let it simmer for about 20-30 min on medium low heat.

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Now it’s time to put the spaghetti to boil in a large pot of salty water following the package instructions. Drain the spaghetti and add the cauliflower sausage mixture to the pot and give it a gentle stir. Season with more dill if needed and let it cook for about 5 minute so all fragrances combine.

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Bon Appetite !

 

 

Green smoothie

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I am still ” playing” with my new toy. Today’s dinner was ( well at least for the girls in the family  :) ) green smoothie with apple, banana, frozen mango and spinach.

Ingredients:

  • 1 hand baby spinach
  • 1 medium cored apple ( granny smith )
  • 1 medium banana
  • 1 1/2 cups frozen mango
  • 1 1/2 cups unsweetened cashew milk

Add all the ingredients in a blender and mix until until smooth and well mixed.

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Yummy🙂

 

New kitchen toy – new recipes :)

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Some weekends I just want to rest and rest and rest…

Most weekends I am in a baking mood and for me, because of less time restraints,  it’s just the best time to try new recipes. Also, this weekend, we also had a new addition in our kitchen: the Ninja Professional 1000 Blender. My daughter’s present for her birthday this year.

We made two smoothies: a fruity one and a green one  banana, peach and mango smoothie  banana, apple, carrot, spinach smoothie. Unfortunately we were too excited about the new toy and too busy tasting the smoothies so none of them had a chance to get their  pictures taken.

The other thing we tried with the new blender was a delicious carrot- butternut squash-ginger soup.

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I can’t wait to try more smoothies and creamy soups🙂

 

 

 

 

Cream of Tomato Soup

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Yummy! One of my favorite soups 🙂

Cream of Tomato Soup

It’s August, which means a few great things. 1) My birthday is just around the corner and 2) Tomato Season is in full swing!

If you’ve never been to Nashville, you’ve probably never heard of the Tomato Art Festival. It’s exactly what it sounds like – one huge party in East Nashville to celebrate our favorite fruit – the tomato – and all the great art Nashville has to offer.

Now, normally I’m not much of a tomato person, but when I saw so many delicious red fruits at the Farmer’s Market, I couldn’t resist! I loved canned tomato soup when I was younger (with a little grilled cheese on the side), so I decided to recreate the recipe with a healthy twist! In lieu of the Tomato Art Festival, I created this yummy Paleo Cream of Tomato Soup.

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Ingredients

6 large ripe tomatoes, quartered

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An Apple A Day Keeps the Doctor Away

This is so true and I could not leave without an apple a day🙂
Very nice post from “izzieskitchen.com”

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It’s apple picking season here in New York state!  Such a lovely time of year when the leaves on the trees are either beginning to change or will shortly change color and the apples are good for picking.

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Here in New York I can find quite a good selection of apples and my understanding is that New York state grows more varieties of apples than any other in the USA.  New York state farmers grow apple varieties such as Golden and Red Delicious, Mcintosh (utterly delicious) and Honeycrisp along with Granny Smith (as shown in this photo that I took last week in Whole Foods, Brooklyn).

An apple a day does help with “keeping the doctor away” in that it provides masses of health benefits to the body.  Here are some of them as seen on www.organicfacts.net, a good resource for the uses of food for health purposes as well as general nutrition information.

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Colorful Carrot Pastry with Goat Cheese — frauke’s foodelicious fritid

Wow, this was delicious! And such an eyecatcher on a table! Sorry for this outburst, I am just still excited over the taste🙂 On an unrelated note: Christmas is approaching really fast, and I getting into the mood: the other day, I baked German Christstollen, the recipe of which you will get on Saturday, we […]

via Colorful Carrot Pastry with Goat Cheese — frauke’s foodelicious fritid

I have to put this delicious looking dish in my repertoire😉

Thank you for sharing this🙂

 

Green Olives Focaccia

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Focaccia is flat bread that is oven-baked. Focaccia dough is pretty similar to pizza doughs.

You can serve Focaccia as an appetizer, snack or just table bread. Focaccia can be topped with herbs, onion, and cheese or even meet. Focaccia with Rosemary is a common focaccia style in Italian cuisine.

The main difference between pizza dough and Focaccia dough is that focaccia contain a higher quantity of yeast causing the dough to rise significantly. Also this higher quantity of yeast permits the dough to absorb a large amount of oil.

After you rolled out the dough, you need to dot the dough by creating multiple wells in the bread just by using your fingers. Spread olive oil on top either by hand or with a pastry brush before rising and baking.

Ingredients for about 10-12 servings

  • 4 tablespoons olive oil, divided, plus more
  • 1 cup all-purpose flour plus more for
  • 5 cup whole wheat flour
  • 1 tsp kosher salt, some extra for the top
  • 1 tsp sugar
  • 1 tbsp. active dry yeast
  • 1/3 cup thinly sliced red onion (this time I used onion flakes)
  • 2 tbsp. chopped fresh rosemary (I had only dry one handy)
  • 1 tbsp. fresh oregano leaves
  • 4 tbsp. of green olives (I used stuffed ones)
  • Freshly ground black pepper

Dissolve the yeast in the warm water in a medium bowl. Wait a few minutes for the yeast to proofing. Add the yeast mixture and two tbsp. of olive oil to the flour and start working the dough. Add more flour if needed. Work the dough for about 5-10 minutes until is coming off your hands.

Transfer the dough to a oiled bowl. Cover loosely (with plastic wrap) and let stand in a warm area until dough has almost doubled in size. (approximately an hour)

Lined a baking sheet with parchment paper and brush it with 2 Tbsp. oil. Stretch and press dough on sheet into a rectangle slightly smaller than the sheet. Brush the top of the dough with the remaining 2 Tbsp. oil.

Preheat the oven to 475. Remove plastic wrap and dot the dough with your fingertips. Scatter onion flakes, rosemary, and oregano and stuffed mushrooms over dough; season with salt and pepper.

Bake focaccia until golden brown, 10–15 minutes. Let cool to room temperature before slicing it and enjoy it🙂

 

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Cinnamon Apple Cake

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My hubby is a huge fan of classic Pumpkin Pie. He can have pumpkin pie  actually all year around. And this is not all. He can have it for breakfast, lunch and dinner. LOL

For me and my daughter the favorite is Apple pie.We like the classic American apple pie or Romanian that my mom use to make. I usually look and try all kinds of variation of apple pie or apple cakes.

Recently I found my inspiration on a blog I recently followed: Z.Y. DOYLE with Cinnamon Apple Cake that just stuck in my mind from the moment I read it.

I have to admit it was the right choice. We finished this cake in about 24 hours. When we had the last piece in the box my daughter started to count who had the more pieces so she can see if she can have the last one LOL  And I was asked to make it again.

However, due to some dietary restrictions I have ( I cannot eat butter along with a long list of other things ) I changed the original a little bit but even so it was a huge success.

Ingredients:

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tbsp t baking powder
  • 1/4 t salt
  • lemon juice form half of lemon
  • 5 small  granny smith apples
  • 1 1/4 c granulated sugar, divided
  • 1/4 cup of Sultana raisins (soaked in 1 tbsp of rum extract and 2 tbsp water)
  • 2 t cinnamon
  • 1/2 cup sour cream 5%
  • 1/4 cup of grape seed oil
  • 1 tbsp vanilla extract
  • 4 medium eggs, room temperature

Directions:

Preheat oven to 350°F. Lined a baking pan with parchment paper. In a small bowl mix together the two types of flour, baking powder and salt. In a second bowl mix together the  1/4 cup of sugar and the cinnamon.  Save 2 tbsp for later. Please do not forget as I did. I just sprinkle some cinnamon and brown sugar on top😦

Peel and core the apples and cut them in thin pieces. Drizzle the lemon juice over the apple pieces along with the sugar and cinnamon mixture. Set aside.

In a large bowl mix together the eggs and 1 cup sugar until creamy. Add the sour cream, grape oil, vanilla extract and mix well.

Fold the flour in the egg mixture. Drain the raisins of the liquid and add them to the mixture along with the apple pieces. Pour the mixture in the prepared pan and bake for about 45 minutes depending on oven. Let it cool in the pan for about 5 minutes and remove the cake together  with the parchment paper on a cooling rack. Cool completely and just indulge.🙂

Apple slices covered in cinnamon and sugar mixture

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Ready for the oven 

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Ready to indulge

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Savory muffins

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After we ‘overloaded’ on the Overloaded Muffins I was just craving for some savory ones for a change. Personally, I love both. These goodies are called Grab and Go Muffins. I had two for breakfast and two for lunch at work. I could have another two for dinner, no problem if I wouldn’t have to share them🙂

Ingredients:

  • 1/2 chicken breast cooked and chopped
  • 1/2 cup red bell pepper, diced
  • 1 cup mushrooms, diced
  • 1 cup frozen spinach, (chopped)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 4 free run eggs
  • 3 tbsp extra virgin olive oil
  • 3 tbsp Parmesan flakes ( save a few cheese flakes for the muffin’s top )
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 cup cashew milk ( you can use any milk of your choice )
  • 3 strings green onion ( I would say that green onion is highly recommended  in savory muffins. However,  I had no green onions handy so I substitute them with 1/4 red onion diced )
  • Himalayan  salt
  • pinch of sweet paprika

Directions:

Preheat oven to 375 F. Lined a 12-cup muffin pan with muffin papers.

In a on stick skillet saute the onion, spinach and mushrooms for a few minutes. Season with salt and black pepper. Set aside to cool down.

In a small bowl mix together the flour, baking powder and salt. Not too much as you have already seasoned for salt the veggies.

In a large bowl mix together the eggs and the milk. Add the chicken, red pepper, Parmesan cheese  and  veggies mix. Stir until well combined.

Add the dry ingredients over the wet ones and stir gently until well combined.

Scoop the mixture in the prepared tray. Bake for about 20 – 25 minutes until golden brown on top. Let it cool in the tray for about 5 minutes and than place the muffins of a cooling rack and just enjoy them😉

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