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.

 

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

 

Best Corn Dish So Far

One of my kids won't eat corn on the cob. (An aside – she didn't eat ice cream for the first 5-ish years either and only recently learned to appreciate. Where are the genetics?!)

So, I spend my knife skills cutting corn from the cob. And though it's not as good this time of year as in late August, global sourcing means year round corn availability.

This dish will cover long travelled corn's shortfalls…with BACON!

Ingredients

3-4 slices of bacon, crisped & crumbled (more if you're snacking)

1 small or 1/2 large onion, any color

1/2 bell pepper, any color

Kernels from 4 ears of corn or a couple of cups frozen kernels

4 scallions chopped

Salt & pepper

Crisp bacon, mostly drain the fat (or not – I didn't) and cook onion 3-4 minutes. Add bell pepper and cook veg until a bit softened, 3-ish minutes. Add corn. Cook 2-3 minutes, longer if using frozen corn. Add scallions & bacon. Stir, season & serve.

Eat – B

Add-ons: 1 chopped jalapeño (add w bell pepper) or pinch of cayenne. A dash of cream – add off the heat at the end, give a stir. And/or sprinkle of your fave melt able cheese.

 

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

 

Veggie Zoup

In my house we call it zesty zoup, not necessarily because it's zesty (although it can be) but because we like saying zesty zoup. This vegan big batch recipe is a late summer staple. Mid winter veggies work just as well. The addition of barley gives a whole grain chewiness. Try adding quinoa if you'd prefer a hit of protein instead.

Non vegans feel free to sprinkle your fave grated Italian cheese. Even better cook this baby with that dried out rind of Parmesan lingering in your fridge 🙂

Use what veggies you have and feel free to sub. Making soup uses up pieces and bits you would otherwise toss. Feel free to use you processor for slicing, chopping & dicing – no judgement!

Ingredients

1 medium onion, chopped

3 cloves garlic, chopped

2 carrots, sliced thin

1 larger zucchini, quartered lengthwise and sliced

1 larger yellow squash, quartered lengthwise and sliced

2 ears of corn from cob or freezer

1/2 cup puréed tomatoes, fresh, boxed, jarred or canned

1/2 cup barley

Olive or veg oil

In large stockpot over medium heat, add 1 tablespoon oil of choice. Cook onions 5-10 minutes until soft. Add garlic for last 2 minutes. Stirring and seasoning with salt & pepper. Add carrots, zucchini, yellow squash & corn. Add barley and toss the whole mess together. Combine with tomatoes & 5 cups of water. Bring to a boil. Lower to simmer and cook 20-30 minutes, until barley is cooked through. Check seasonings. Eat.

Eat – B

*note: Zoup can be made zesty with red pepper flakes, fresh herbs or pistou (blended garlic, basil, olive oil). Beans can be added for a heartier dish – jarred, canned or previously hydrated.

 

Rhubarb Goodness

Thank goodness I didn't throw out the last of the season's wilted rhubarb. Feel free to cook it at it's peak, but cut off the ends of week-old rhubarb and you've still got the delicious makings of a loose jam, ice cream sauce, fresh fruit drizzle or BBQ ingredient.

Please excuse the odd measurements. I threw it together, but boy is it good!

12 ounces rhubarb, chopped

1/3 cup vanilla sugar or 1/3 cup sugar plus 1/4 teaspoon vanilla

1 cinnamon stick

Dash of lemon juice

Over medium flame bring all of the ingredients to a boil. Simmer for 15-20, let cool and store covered in the fridge. More rhubarb takes more sugar. Feel free to adjust sweetness as it's cooking. Rhubarb thickens as it cools.

OMG good – B

PS – I think you could add a little orange juice and zest to the mix, or even better? a dash of orange liqueur!

PPS – Fruit alternatives: peaches, nectarines