Snausage and Egg Frittata

Here's your gluten free one pot dinner, or lunch, or breakfast. I've had the sausage free version and unless you're a vegetarian, with sausage is better.

Btw, this sausage is from my friend Manny who has a small Italian specialty store in my hometown. He makes just enough each week. The difference between his and commercial brands is enormous – far less fat and no filler. This is the real deal. No wonder he reluctantly sold me my first pounds when I said it was going to the grill. It really can dry out if you're careless. Support small biz! 🙂

Ingredients

3 russet potatoes

1/2 pound sausage, out of casing

1/2 large or 1 medium onion, halved and sliced

1/4 pound – ish mushrooms, sliced

8 eggs

1/4 cup Parmesan or other sharp grated cheese

Olive oil

Butter

Salt & pepper


Preheat oven 350. Peel, halve, slice potatoes – 1/4 inch ish. Steam potatoes until tender, maybe 10-15 minutes. Meanwhile cook sausage in medium, non stick oven proof sautĂ© pan. Medium low heat. When it's browned and cooked through, remove. Add about a tablespoon of olive oil. Add onions and soften about 5-8 minutes. Add mushrooms and sautĂ© 5 minutes. Season with salt and pepper. Whisk eggs, 1/4 teaspoon salt, some pepper, cheese. Sprinkle more oil in pan if needed and a tablespoon or two of butter. Add sausage and eggs. Gently distribute the hard bits with the egg. When edges set, toss in oven until set. 15 minutes.

To remove from pan (not necessary!), loosen all edges. Cover pan with large plate and turn upside down. Then right side on another plate.


Eat – B


Note: Please don't tell anyone related to me about the cheese – I lied about it.

 

Not Penne with Vodka Sauce

As promised … Pasta with vodka sauce. Not penne. Blame Trader Joe's, I do. Plenty of rice and gluten free options. Am I now a minority? So linguine stepped in and twirled its way round our hearts. Two kids took home leftovers, an endorsement if ever there was one. Any way you toss it, Ina did a great job with the recipe. I lightened the load a bit on the hot pepper flakes. I also think it covers more than a pound of pasta.

Click here for the recipe.

Mangia – B

Note: obviously can be gluten free. Just ask Trader Joe's.

 

 

Crowd Pleasing Chicken

After asking 5 children 16 to 26 for their thoughts on dinner, I got chicken. And so did they. Doubling the recipe took a little extra time, but chicken piccata is a great weeknight option. I also only used one pan, cooking the chicken in batches and keeping it warm in the oven. At the end I threw it all back in the sauce with no one the wiser. No pressure, but I served it with pasta in vodka sauce. Recipe to come.

Click here for the chicken recipe, courtesy of Epicuriois.

Eat – B

 

 

Channeling Colcannon

Three ingredients (plus salt) never tasted so good. It must be the upcoming St. Patrick's Day that made me want to dump this lot on a plate of mashed potatoes. Not that Brussel sprouts cooked in pancetta come close to that Irish cabbage and potato delicacy. And bite my tongue but I loaded my mashed potatoes with English butter. Still, it's comforting to spoon this dish down at winter's end with bathing suit season not even a squint away. Also, local purveyor Trader Joe's, you have redeemed yourself from last week's suddenly expiring produce! xo

Ingredients

4 oz chopped pancetta

1/2 small red onion, chopped

1 bag shredded Trader Joe's Brussels sprouts

In medium heavy skillet over mid low heat, render the pancetta. I like mine a little crispy. 10 minutes. Add onion and a little salt, cook 5 minutes. Add sprouts, cooking until tender, 5-8 minutes. Be generous with the salt and pepper. If food sticks, deglaze with a tablespoon or two of water. Serve alone or ladled over mashed potatoes.

Eat – B

 

 

You Will Eat Your Vegetables! Fregola

If at first you don’t succeed, try, try again…with pasta. Fregola, or fregula, is just another word for what children and adults like best. This Sardinian import is typically semolina dough rolled into teeny balls and toasted in the oven. It’s like the Mini Cooper of pasta – so cute your reluctant veggie eaters will dig into broccoli before they know what they’re doing.

Ingredients:

1 bag fregola available in some markets and specialty stores

Florets from small head of broccoli, small pieces

1 bell pepper any color but green, ½ pieces

1 onion, chopped

2 garlic cloves, chopped

½ cup water or chicken stock, halved

1 Tablespoon Olive oil

Salt & pepper

1/3 cup parmesan * optional

Bring large pot of salted water to boil. Cook ½ package or 8 ounces of fregola according to directions (10 minutes for me). Drain when done.

Meanwhile in large heavy weight skillet over low to medium heat, warm olive oil. Cook onion with a few salt pinches 5 minutes, add pepper and garlic. Cook 3-5 more. Add broccoli, stir a minute. Add ÂĽ cup liquid and steam 3 minutes with lid on. Add fregola, tossing. Add ÂĽ cup more liquid and let soak into fregola. Season to taste with salt & pepper. Sprinkle with cheese.

 

Eat – B

 

Note: Fregola is usually more expensive than your on sale pasta, BUT, it’s way less expensive than steak, fish, chicken etc.

Note 2: Add boccoccini or a vegan sub and make it a meal. Sautéed chicken works too – Season chicken filets with salt and pepper – garlic too if you prefer. Cook first, cut up and toss into pasta at the end.