Salami potato frittata

Last year my parents picked up a subscription to Food Network Magazine for us for Christmas. I always enjoy flipping through the new issues, and occasionally I even make something out of the issue. The January-February issue had a Salami and Swiss Chard Frittata that inspired me, so it went on the future dinners list. I've been looking forward to making this one for a couple of weeks now. 

2 potatoes, peeled and sliced

1/2 tbl olive oil

5 garlic cloves, minced

Red pepper flakes to taste

Italian herb mix to taste

1/4 lb good salami, chopped

2 eggs

10 egg whites

3/4 cup shredded mozzarella

2 tbl shredded Parmesan

I started out with slicing the potatoes and boiled them for about 10 min. Meanwhile I took the olive oil, garlic, red pepper flakes, and italian seasoning and heated them on low in an oven proof pan to soften the garlic. 

Combine the cooked potatoes, chopped salami, the herb mix, and the mozzarella in a bowl. I combined the eggs and egg whites - combine and beat lightly. Add the eggs to the filling and place in the oven proof pan. Top with the Parmesan cheese. 

Heat the frittata on the stovetop for about 3 minutes until the edges are set. Move into the oven and bake at 400F for about 15 minutes. I finished it off under the broiler for a few minutes to brown the cheese. 

David had never even heard of a frittata, let alone eaten one. Now that I eat eggs, I am all about them. This one turned out pretty well;however, next time I would cube the potatoes and cut the salami thick and cube it. The potatoes were a little over cooked, but otherwise tasty. Looking forward to leftovers for lunch later this week and our next frittata!  David has thrown the gauntlet for a buffalo chicken frittata, pretty sure I can do that. 

  

Pumpkin Sones

I remember the first time I even heard of a scone. I was in high school, on a plane to Europe. I had my scone, thought it seemed such a fancy treat, and didn't think about them again for a decade until I discovered owners pasterirs. They always have seemed so exotic - something a regular girl like me could never make on her own. Most of my baking history has been cookies and cakes. However, I'm a sucker for what I believe to be a challenge.   So when I saw one of my favorite food blogs, Our Best Bites, published a pumpkin scone recipe I marked it for Thanksgiving. So Wednesday night since everyone else was traveling rather than going to the Saloon I started my baking!

Ingredients

~Scones~

2 cups all purpose flour

1 tbl baking powder

3 tbl brown sugar

1/4 tsp salt

1 tsp pumpkn pie spice

1-2 tsp cinnamon

4 tbl COLD butter

1/4 cup milk

1 tbl vanilla extract

1 egg

2/3 cup canned pumpkin

~Glaze~

1/2 cup powdered sugar

1/2 tsp maple extract or pure maple sugar

2 tbl milk

Methods

Start with combining the flour, baking powder, brown sugar, salt, pumpkin pie spice, cinnamonin a bowl, mixing well.  

Cut the butter into the bowl and break the butter up into small pieces (I did this by hand), making sure not to over mix the butter.  Chunks are good!

Meanwhile, in another bowl, mix the milk, vanilla, egg, and pumpkin.  

Add the wet to the dry and mix to combine.  I had to add a little extra flour to mine.  Next, dust your work surface with a little extra flour.  Pat the dough into a round, approximately 1 in. thick.  Cut (i used a pizza cutter) into 6-8 pieces.  Seperate them brush with milk and bake for 12-15 minutes at 350F until the scones pass the toothpick test.

Meanwhile, mix glaze and drizzle over the scones as they cool.

So i'm going to admit -- the original recipe called for cream.  But let's be honest, I barely keep milk in the house. Cream is beyond pushing it.  Even without the cream these were awesome.  I ate them for several days, warming them up for a few minutes in the oven and adding butter for consumption of the yum.  David wasn't too impressed, but he had just brushed his teeth.  The only thing I would do differently is I would use the entire glaze rather than only using some.  The glaze did get into the crannies, just like OBB suggested it would.  It gave the exta little bit of sweetness that made these shine.  Now that the guantlet is thrown, I have big plans for more scones this Christmas!  I know my sister is excited.

Daisy was really excited by my cooking, hoping I would drop some pumpkin her way.  I plead the 5th.  

Black-and-blue muffins

It's been a while. Things are chugging away. We've been busy in the workplaces and making the most of our weekends, so not so much blogging. I've been wanting to blog these muffins for months. I found them during a random foray onto Pinterest thanks to Keli. The pin was for a banana chocolate chip muffin, but I have played with it a few ways. The latest incarnation is black and blue-berry muffins. 

Pieces 

2.5 cups old fashioned (slow cook) oats. 

3/4 cup sugar

1 6 oz blackberry Greek yogurt

2 eggs

1/2 tsp baking soda

1-1/2 tsp baking powder 

1/2 pint blueberries (about a cup)

Put together 

Start out with the oats in the food processor and grind into oat flour. Grind as much (or little) as you want. I leave some texture on mine, although pickier eaters can be tricked into oatmeal consumption if the oats are super finely ground. 

Next, conbine the oat flour with the remaining ingredients in a bowl (I like using my stand mixer). At this point I should have added some cinnamon (oops). Place in lined muffin tins - I got 15 medium sized, a dozen works well with the mix. 

Bake at 400 for about 20 min. Cool and enjoy. 

I love these muffins. The original recipe called for plain yogurt, but I enjoy using vanilla or some other flavor that compliments my main fruit component (ie strawberry with bananas, coffee with chocolate chips).   Pretty easy and quick stuff, and supremely healthy. :). Way better than a pop tart! Hopefully my coworkers feel the same when I bring these in. 

Pumpkin Bread Pudding

Happy thanksgiving! The food festivities are starting off here on the right foot with a pumpkin bread pudding complete with bourbon. I have seen recipes for pumpkin bread puddings and pumpkin French toasts and have long wanted to try one. This year was the year! Last night I made the pudding so David just stuck it in the oven when he got up, so breakfast was less fuss more yum.

I found this recipe on smittenkitchen last week.

Ingredients
3/4 stick butter, melted
1 1/2 cup milk
3/4 cup canned pumpkin
1/2 cup sugar
2 large eggs + 1 yolk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp allspice
Pinch ground cloves
Bourbon (the one thing to never measure)
5 cups cubed bread

I started by melting the butter. While it melted I whisked all of the remaining ingredients together in a bowl except the bread. I coated the bread with the butter I tossed the liquids with the bread and put them into a Pyrex. I covered the goods and left them in the fridge overnight. In the morning we uncovered and cooked for about 35-40 at 350 F.

The verdict is that my expectations were too high. I felt it wasn't quite pumpkin-y enough. David enjoyed it but wanted more seasoning. I used challah since it makes for good French toast but I would go to regular bread or a baguette next time. Still a yummy breakfast which would have been better with son vanilla Greek yogurt, or better yet whipped cream!

Pumpkin bread

It is officially fall, Starbucks has their pumpkin lattes on sale and I felt the pull if the pumpkin. Pumpkin foods are some of my favorite things about fall and this is one of my favorite and most trusted recipes.

1 cup canned pumpkin purée
1/3 cup milk
2 eggs or substitute
2 table margarine
1 tbl canola/vegetable oil
2 cups all purpose flour
2 tsp baking powder
3 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup sugar
1/2 cup brown sugar

Combine pumpkin, eggs, milk, margarine, and oil. Mix well

Add the remaining ingredients and mix until just moistened and uniform

Bake at 350F for about an hour in a sprayed loaf pan.

Normally I add nuts, but I left them out for those who dislike nuts. It was just as good anyways. Plus, I added a smear of whipped cream cheese to bring in some fatty goodness. I also couldn't find the brown sugar... So I tried my hand at making my own. Successfully I might add.

Seriously a fall favorite. One of these days ill play with it and add some whole wheat flour.... For now it's "fall" good :)

Strawberry Whole Wheat Muffins

I saw a recipe for whole wheat blueberry muffins at Gina's Skinny Taste and it looked pretty tasty.  They sounded like a great option for breakfast this week instead of my usual yogurt.  I thought this might be a great way to use some of those giant Fukushima strawberries that were on sale this month, so I went for it.  They were great.  The applesauce for oil sub was great, as usual.  I used a half-half whole wheat/white flour, so they were  still pretty darn healthy, as well as yummy and totally easy.  I have a feeling I'll be making these again this summer as breakfast/snacks as the various berries go through their seasons.

Materials
1 cup unsweetened applesauce
2 cups 50-50 whole wheat/white flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chopped strawberries
1 large egg, beaten
1 tsp vanilla
2 tbsp melted butter

Methods
First, mix the flour, sugar, baking soda, and salt together.  Next add the wet and mix -- the sugar, egg, vanilla, and butter. I folded in the strawberries and filled up a dozen muffins.  Bake for 25 minutes at 325F and enjoy!!!!

Recipe 3: Veggie Frittata

For my next endeavor I decided to do some breakfast for dinner, or brinner as my friend Jane likes to call it! The veggie frittata here is based on a low fat frittata published by the Hungry Girl. Those of you who know me well know that this was a massive step up as I DESPISE eggs.

Ingredients:
~1 1/2 cup egg substitute
~2 tbsp fat free non-dairy creamer
~2 slices mozzarella cheese
~1/2 cup shredded cheddar cheese
~1 portabella mushroom cap
~1 green pepper
~2-3 green onions
~ sliced grape tomatoes
~ 1-2 tbl Parmesan cheese
~ plain Greek style yogurt


Directions:
1. Whisk egg substitute and non-dairy creamer. Chop mozzarella cheese into pieces. Mix mozzarella and cheddar cheese into egg mixture. Turn on Broiler

2. Heat up an oven safe pan to medium-high and soften the mushrooms, peppers, and onions. Cook for approx 5 minutes to soften. Add tomatoes and cook for another 3 minutes. Add the egg mixture. Shake pan to spread eggs, mix to ensure that cheese is spread and eggs get up under your veggies. Cook for 2 more minutes

3. Place pan under broiler for approx 4 minutes until egg is puffed up and fully set.

4. Let cool and slice into quarters. Serve with a fat dollup of Greek yogurt or sour cream.



Verdict:

AWESOME. For a girl who doesn't really like eggs, this was great. The original recipe called for mushrooms, turkey bacon, and apples -- which also sounds good -- but this just spoke to me. I added some pepper and herbs to the egg mixture before added it to the pan. I loved all the veggies -- I knew I could probably eat half of it because it was so yummy, and it wouldn'tbe all that bad because it was all veggies. Definitely a winner -- I plan to do this low fat frittata again with other goodies in the middle!


My friends Amber and Kristen are the ones who introduced me to putting sour cream on frittata's. It totally makes it sooo much better! I highly recommend it.