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 sauté 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 sauté 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.

 

The Perfect App For Gluten Avoiders…and the People That Love Them

 

Imitation = flattery. I stole this idea from a restaurant in Ohio, but riffed a bit. Start with a few basics and make it your own. Serve as an app, side salad or top chicken paillard.

Combine Ingredients:

1/2 colored pepper, finely diced

Large tomato or handful of cherries, diced

Pickling cucumber, peeled (or not) & diced

Feta to taste, crumbled

2-3 scallions, finely sliced

Fresh dill, finely chopped

A couple of dribbles of olive oil

Squeeze half a lemon

Salt pepper

Adjust all ingredient to taste & fill outer leaves from 2 heads of endive

Eat – B 🙂

*note: try replacing scallions and dill with your fave black olives and dried oregano

 

 

Soup-er & Simple

 

So, I was looking for colorful legumes to use as vase filler (long story) and I bought a 14 ingredient bean soup mix to fit the bill. But it didn't, as I discovered upon opening the bag. Turns out some of its beans and grains were minuscule.

Not to worry – I could actually use it for it's intended purpose – soup. Nothing is easier than soup. Some savory, some solid, some liquid = soup.

Use what you got – I did and now have soup for 50! (Maybe an exaggeration).

Ingredients

17 ounce mixed dried beans with lentils & barley

Large onion, chopped

2 stalks celery, chopped

3 carrots, sliced

3 cloves garlic, chopped

14 -ish oz can chopped or cherry tomatoes

Olive oil

Bay leaf

Salt & pepper

8 cups water or stock

Heat 1-2 tablespoons oil in large stockpot. Soften onion 3-5, add carrots, celery and garlic. Soften 3-5 minutes. Add tomatoes, bean mix, bay leaf and at least 6 cups of water. Being to a boil and simmer for at least 2-3 hours, adjusting salt & pepper & adding water along the way. Mine took 4 hours for the beans to get good & soft with about 8 cups of water. Still, I finished the laundry! Remove bay leaf.

Eat – B

 

Caramel Chicken

Mine is not as pretty as the recipe in the October Bon Appetit (I have so little patience for browning!). BUT, it is super tasty and a great alternative to any of your other chicken standbys. Read the recipe carefully. (Click here to read it) It takes as much time as predicted which is more than you might think. Best for days when you are not behind the dinner 8 ball 🙂

Don't forget the rice. It's the perfect sauce sponge.

Eat – B

 

Salted Carmel Sauce (Bon Appetit 10/13)

So EZ it's worth repeating! And eating. I snapped the caramel sauce recipe from this month's edition of BA. The apple cake is still on my to-do list. As delicious as the sauce is when warm, it keeps pretty nicely in the fridge. A bit stiffer, but heck, it was the best ice cream topper we had in a while.


If you can't read ingredient amounts from the pic, it calls for 1/2 cup sugar and 1/2 cup cream. Don't walk away from the sugar as it's doing its caramel thing – learned that lesson (again) when I decided to make another batch. 😉

Eat – B

Btw – I think this counts for meat free Monday

 

 

 

 

Everything but the…Cauliflower



It's not a guarantee, but it's similar to high school yearbook status in my house. As in, "Vegetables most likely to be eaten..." If they're roasted and flavor dense or presented in a form residents are predisposed to like (i.e. puréed cauliflower and potato), I have a higher degree of success.

Thus the spiced and super roasted cauliflower is "most likely" or to be accurate, "more likely" to be eaten. I borrowed the high heat roasting technique from veggie guru Molly Katzen when she was in a phase.

Ingredients this time:

Cauliflower florets from one head
2 tablespoons of olive oil
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon turmeric
2 pinches cayenne

Preheat oven 425. Line baking sheet with baking paper unless you want a bigger cleanup. Combine spices-taste and adjust. Toss cauliflower with oil, then spices. Roast till golden brown or beyond - at least 15-20 minutes. We like it "burnt".

Eat - B

Note: spice combination is completely arbitrary according to personal taste.

 

Breakfast salad for Meat-free Monday

 

Despite my sweet teeth, I mostly prefer savory for breakfast. If grains and veggies are not your daybreak cup of tea, try this salad for lunch or dinner. It tastes the same.I made this as a single serving but double or quadruple. It keeps well for a couple of days and travels nicely too! 

Ingredients
1/4 cup barley, cooked 
1 pickling cucumber, chopped 
Handful of cherry tomatoes, chopped 
1 tablespoon dill, chopped 
1 teaspoon olive oil
1/2 teaspoon-ish red wine vinegar 
1 oz feta, crumbled 
Salt 
Pepper 

Combine barley, pinch of salt & up to 1 cup water. Boil & reduce to simmer, cooking until it's just slightly chewy. Drain excess water if there is any. Cool slightly & combine all other ingredients. Adjust pepper, salt & vinegar to taste. I like to assemble it when it's warm. You could add red onion or chives, but even I don't indulge at breakfast. :)

 Eat - B