Asparagus Frittata

I went to the grocery store last week and my jaw dropped.  Asparagus was $0.99 a bundle!  So of course we bought three.  I just love asparagus.  As luck would have it, I stumbled across this recipe from the 1930 Ladies Home Journal.  I can't wait to try it tonight.

Asparagus Frittata

What You Need:

 

1 green bell pepper, diced
12 thin asparagus stalks
3 green onions, ends removed, and chopped
1/4 pound Parmesan cheese, grated
8 large eggs
5 fresh thyme sprigs or a tsp. of dried thyme
salt and freshly ground black pepper
1 teaspoon butter or olive oil

 

What To Do:

Preheat the oven to 400 degrees. Gently break the asparagus stalks off approximately 2 inches from the end. Slice into 2-inch pieces. Beat the eggs into a large bowl until frothy. Add the green onion, bell pepper, asparagus and grated cheese by the handful into the beaten eggs. Strip the thyme leaves from the stems and add to the bowl with salt and pepper to taste.

In a large skillet, melt the butter over high heat. Add the egg mixture and cook until the eggs begin to set, approximately 1 minute. Reduce the heat to medium and cook for 2 more minutes. Place the skillet in the preheated oven and cook approximately 5 more minutes or until the eggs are set on top. Remove from the heat, cut into wedges and serve.

I will add a post script review once I have tried it.

Banana Bread

What You Need:

1 cup sugar
1 egg
1/2 cup butter
1 cup plus a little more mashed ripe bananas (about 3)
3 T milk
2 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 cup chocolate chips (optional)
1/2 cup finely chopped pecans (optional)

What To Do:

Preheat oven to 350*. Cream sugar, egg, and butter together in large bowl. Beat until fulffy. set aside. combine bananas, milk and vanilla in small bowl. Set aside. combine flour, baking powder, and bking soda together in small bowl. Alternate adding flour and banana mixutre into reserved creamed mixture stirring by hand until flour is just moistened. Do not over stir. Stir in chocolate chips and pecans if desired. Grease one 9x5x3" loaf pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes.

Pizza Friday

A year or so ago I came across a great idea and decided to implement it.

This great idea was called Pizza Friday.

Meaning, every Friday I make a delicious pizza for my family. 

Since that time, I have been searching for the perfect pizza dough and pizza sauce recipes.  To no avail.

Until about three weeks ago when I stumbled upon my sister's recipe. My search has come to an end.  And the best part of this recipe, the dough doesn't have to rise, so I don't have to plan ahead a couple of hours.  And it is so delicious!

Pizza Crust

What You Need:

1 Tbsp dry yeast (1 pkg)
1 c warm water
1 tsp sugar
2 Tbsp oil
2 1/2 c flour
1 tsp salt

 1/4 c parmesean cheese

2 Tbsp Italian seasoning

What To Do:

Mix all ingredients and set aside for 5 minutes. Oil pan or pizza stone, then sprinkle with corn meal if desired, and push dough out out onto pan/stone (or cookie sheet.) Bake crust for 15 minutes at 400*. Add sauce and toppings and bake until crust is golden brown (approx. 15 more minutes.)

Pizza Sauce

What you need:

1 (6 oz) can tomato paste

6 fluid ounces warm water (tomato paste can)

3 Tbsp grated Parmesan cheese

1 tsp minced garlic

2 Tbsp honey

3/4 tsp onion powder

1/4 tsp dried oregano

1/4 tsp dried marjoram

1/4 tsp dried basil

1/4 tsp ground black pepper

1/8 tsp cayenne pepper

1/8 tsp dried red pepper flakes

salt to taste

What To Do:

In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.  Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Top with veggies.  I generally go with zucchini, mushrooms, olives, leeks, spinach, tomatoes, and green peppers. And cheese.  Delicious.  

Buen Provecho!

Surprising Cauliflower

I despise cauliflower. I can't help it, I always have had an aversion to it. I try to like it.  At parties I eat the broccoli and cauiflower.  Growing up I would always eat it if there was cheese covering it.  But really, not my cup of tea.

Until today.

See, I found the best recipe ever.  I am now converted.  I want some more!

I found the most amazing recipe on Country Living, and am going to share it with you!

Roasted Cauliflower with Cumin 

What You Need:

• 1 head cauliflower florets separated into 2-inch pieces
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cumin seeds, lightly crushed 
• 3 tablespoons unsalted butter
• 1 tablespoon sherry vinegar (I didn't have sherry vinegar, so I used rice vinegar)
• 1/4 cup finely chopped flat-leaf parsley

What To Do:

pre-heat oven to 425*.  Place cauliflower in a large roasting pan and toss with oil, salt, pepper, and cumin seeds.  Roast until florets are tender and lightly

golden 30-40 minutes (20 minutes was sufficient for mine).  Meanwhile, met butter in a small pan over medium heat and continue to cook until golden brown.  Sprinkle with vinegar and pepper.  Transfer the cauliflower to a serving dish and toss with the brown butter and parsley.  Serve immediately.

Absolutely surprising.  The cumin seeds and vinegar really give it a pop of flavor while roasting it mellows out the flavor.  Wow, I am even salivating just thinking about it now.  Wow.

Buen Provecho!