Roasted Cauliflower Frittata

img_1393

 

Sometimes you have odds and ends in the fridge.   This was the inspiration for Scraps Frittata which in the end turned out fine.  The other night at a bring a dish dinner I was asked to bring some Roasted Cauliflower with Parmesan for a side veggie.  Our gracious host well known for his blunt honesty said,

“Maybe we shouldn’t have microwaved the cauliflower.  The texture was different.”

I agreed.  The veggie was kind of mushy.  Maybe I shouldn’t have made the cauliflower earlier, covered the dish with aluminum foil, then microwaved it for serving.  This veggie is obviously best served immediately from the oven.

Our host who does not like leftovers besides Good Pie didn’t want the rest of the veggie so I took it back home.  What do you do with about 3 cups of leftover mushy roasted cauliflower? 

  • 2 T EV olive oil
  • 1/2 medium sweet onion diced
  • 2 C red potatoes small dice
  • 6 eggs
  • 3 cups Roasted Cauliflower with Parmesan
  • shredded sharp Cheddar cheese about a cup
  • shredded Monterrey Jack cheese about a half cup
  • Parmesan cheese grated, a couple of Tablespoons
  • Dried thyme, healthy pinch
  • Salt and pepper
  1. Heat the olive oil in an 10 inch non-stick pan.
  2. Add the potatoes and cook until nearly cooked through, about 10-15  minutes medium heat.
  3. Add the onion and saute for five minutes.
  4. Add the thyme, salt, and pepper.
  5. Spread the cauliflower over the potato/onion mixture.
  6. Sprinkle the cheeses over the veggies.
  7. Beat the eggs.  Pour over the vegetable mixture.
  8. Preheat your broiler.
  9. Allow the frittata to sit over a very low flame until set.
  10. Place the pan under the broiler to brown the top.
  11. Remove from the broiler and place the frittata on a serving plate.
  12. Serve warm or cold.  Makes about 6 servings.
  13. Yum.

Roasted Cauliflower with Parmesan

What do you do when you want to surprise your friends with a new dish?  You think of something that they probably never had, never thought they would like, and make it.  You sneak it in as a side dish.  Serve it with something familiar like Maple Soy Roasted Salmon.  You make…

Hipster food.  And if you’re thinking to yourself that cauliflower can’t possibly be hip and trendy I actually found a restaurant that has whole head roasted on their menu for seven bucks.

Here’s what I made:

Roasted Cauliflower with Parmesan

One head cauliflower
Extra virgin olive oil
Granulated garlic
Dried thyme
Shredded Parmesan Cheese
Salt and black pepper

  1. Preheat oven to 425 degrees F.
  2. Remove the green outer leaves and stalks from the cauliflower head. Tear and cut the cauliflower into florets, removing any hard tiny stalks. Each piece should be about a US quarter in width. Golf ball size is too big.
  3. Place the florets into a baking/roasting pan with sides.
  4. Drizzle the cauliflower with olive oil. Toss with a wooden spoon. You want a nice thin coating of oil on each piece.
  5. Lightly salt and pepper and sprinkle with a hint of thyme.
  6. Generously sprinkle granulated garlic over all.
  7. Place in the oven and roast for approximately 35-40 minutes. Shake the pan every 10 minutes or so to ensure most of the surfaces of each floret get browned (this is why you want a pan with sides).
  8. When nicely browned add a handful of shredded Parmesan cheese over the cauliflower. Roast for an additional 5 minutes or until the cheese is melted.
  9. Transfer the cauliflower to a serving bowl and add more Parmesan.
  10. Eat.

 

Unfortunately this dish is Not Tiny Taste Tester Approved.  She was not present at the dinner.

“What is a Collie Flower?”

IMG_1265

High-protein Ricotta Pancakes — Hurry The Food Up

High-protein ricotta pancakes. Even just writing that sentence makes me happy. We love pancakes, and when they’re simple, tasty and packed with protein we love them even more. Protein is important, and many people don’t get enough. If you’re not sure exactly how much protein you need then there’s a free guide and meal plan…

via High-protein Ricotta Pancakes — Hurry The Food Up

I thought I’d re-post this post from Hurry The Food Up featuring several ricotta pancake recipes.  When I mentioned to a friend I gave a sample of my Ricotta Buttermilk Pancakes to the Tiny Taste Tester I got the following response:

“Ricotta what?

PANCAKES!  You have to start them young.  Hopefully if you raise ’em right they get to the peanut butter and pancake pinnacle of pancake heaven.

Yogurt Marinade

  • 4 cloves garlic, minced
  • juice of one lemon
  • 2 T red wine vinegar
  • 2 T extra virgin olive oil
  • 3 T plain Greek yogurt
  • 1 T oregano

One of the benefits of a blog is quick accessibility to your recipes.

Except when you’re looking for something that you thought you posted but never did.  The plan was to toss together a quick Greek Salad from The Pioneer Woman and grill some chicken.  So the yogurt marinade came to mind but where was it?  The last time I remember seeing the recipe it was scribbled on a piece of scrap paper that more likely than not got thrown away.

For an Old Guy Playing With Technology I sometimes surprise myself.

I actually remembered to take a picture and save it to my online drafts folder.

I found it!

 

Never Been to Peru Potato and Bean Stew

In the bookstore the other day I could hardly contain my excitement.  I found a used copy of Mollie Katzen’s 2013 cookbook The Heart of the Plate for six dollars!  Middle and Early Boomers might remember  her Moosewood cookbook.  I still have a copy of that cookbook in my collection.  There are a few recipes from The Heart of the Plate I want to try.  The first one was Peruvian Potato-Bean Stew.  But immediately I saw a problem.

There are over 4,000 edible varieties of potato, mostly found in the Andes of South America.!

“If you can’t get blue potatoes…”

I’m not in Peru.  4000 to pick from and the recipe calls for the blue one.  Since I wasn’t going to find blue potatoes I figured I might as well just mess with the rest of the recipe too.  So here’s my version inspired by Mollie.

Adapted from The Heart of Plate by Mollie Katzen

  • 2 tablespoons extra virgin olive oil
  • 1/2 large sweet onion, diced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground red chili
  • 1 teaspoon Mexican oregano
  • 1/2 large red bell pepper, diced
  • 2 large cloves garlic, minced
  • 1 teaspoon salt
  • 4 medium Yukon Gold potatoes, 1/2 inch dice
  • 3 cups cooked Mayocabo beans with cooking liquid
  • 15-ounce can diced tomatoes with roasted garlic and onion
  • freshly squeezed lime juice
  • salt and pepper to taste
  1. Heat a Dutch oven over medium heat.
  2. Add oil, onions, chili powder, ground chili, oregano and cumin .  Gently saute for 5 minutes.
  3. Add the bell pepper,  garlic, and salt.  Saute for another 5 minutes.
  4. Add the potatoes.. Cover, reduce heat to low, and cook for 5 minutes. Add 1/2 cup of the bean cooking liquid, canned tomatoes, cover again, and cook until potatoes are tender, about 20 minutes.
  5. Add the beans, reduce heat to low and simmer until beans are warmed through.
  6. Season individual servings with lime juice, salt and pepper to taste.
  7. Yum

Random Thoughts

If you like chili you’ll like this recipe.  It’s basically a potato and bean chili, no meat.  If you cannot find Mayocabo beans use pintos.  It won’t taste the same but will still be excellent, kind of like using yellow potatoes instead of the blue ones.  Pinto beans will hold their shape better whereas the Mayocabo is creamier and tends to fall apart with prolonged cooking.

For the beans I used a pound dried, rinsed multiple times and soaked overnight.  The next day I tossed the beans into a pot, added water to one inch above the beans with about a teaspoon each of cumin, Mexican oregano, garlic powder and a bay leaf.

 

 

 

 

Sweet Potato and White Bean Hummus

  • 1 large sweet potato, baked
  • 3 small whole garlic cloves, peeled
  • 1 can Great Northern White Beans, drained and rinsed
  • 1/4 cup tahini, organic, unsalted
  • 1 and 1/2 large lemons, juiced
  • 1 tsp pure maple syrup
  • ½ tsp cumin
  • Salt to taste

The Office Christmas party is at the house this year.  I was asked to make some hummus for the event.  Since I was going to dirty up the juicer and the food processor I decided to try something different.  I made more hummus.  There was a leftover baked sweet potato in the fridge.  A quick Google search turned up this recipe which I’ll credit as my inspiration.

  1. Bake the sweet potato for around 75 minutes or until soft to the touch.  I actually had my potato in the oven for 2 hours at 425F because I forgot about it.  Allow to cool and set aside.
  2. Process the garlic first.
  3. Toss everything else in the pool and process until smooth and creamy.
  4. Did you take the skin off the potato?
  5. Find some pita bread or crackers STAT.

The first thing is to avoid any arguments about whether or not you can call this dip hummus.  It has no chickpeas so technically it’s not hummus.   Google “is hummus without chickpeas really hummus” and take a side.  The second thing you have to get used to is the color.

Pink.  The dip comes out pink.

Serving Suggestions

Put this hummus out at a party and tell everyone it’s a salmon dip.

Have your smartphone cameras ready for your guests’ reactions.

Priceless.

 

Scraps Frittata

Sometimes you have odds and ends in the fridge.  Half an onion, two halves of red and green peppers, maybe even some leftover fresh spinach sauteed with garlic in the freezer.  No one else is home.  So it doesn’t really matter if this thing turns out OK or not.

I hate wasting food.  There’s just too many people on the planet who would gladly take your odds and ends, the scraps that might get thrown away.  So tonight I made a frittata with what I had on hand.  And if it turns out OK, then this recipe stays on the blog.

If not, well you’ll never know it was here.

  • 2 Tbl EVOO
  • 1/2 medium sweet onion, sliced thinly
  • 1/4 red pepper, sliced thinly
  • 1/4 green pepper, sliced thinly
  • 2 small Yukon Gold potatoes, organic, small dice
  • 1 cup sauteed fresh spinach with garlic, drained
  • 5 eggs
  • 1/4 cup half and half
  • Parmesan cheese
  • Dried basil, healthy pinch
  • Salt and pepper
  1. Heat the olive oil in an 8 inch non-stick pan.
  2. Saute the onions and peppers for 5 minutes.
  3. Add the potatoes and continue cooking until nearly cooked through, about 10  minutes.  Add more olive oil if needed to prevent sticking on the bottom of the pan.
  4. Add the basil, salt, and pepper.  Add oil if needed.
  5. Spread the spinach evenly over the potato/pepper mixture.
  6. Sprinkle Parmesan over the spinach. Be as generous as you like.
  7. Beat the eggs and half and half.  Pour over the vegetable mixture.
  8. Preheat your broiler.
  9. Allow the frittata to sit over a very low flame until set.
  10. Place the pan under the broiler to brown the top.
  11. Remove from the broiler and place the frittata on a serving plate.
  12. Serve warm or cold.  Makes about 4 servings.
  13. Yum.

Update

The recipe stays.

Wing and Leg Navy Bean Soup

I survived another Thanksgiving and managed to gain just 2/10th of a pound.  But I was unable to escape Texas without leftovers.

In the fridge there was a gallon size baggie with some white, some dark, one leg and one wing from the bird.  Thanksgiving was two days ago.  I had to do something or this would become cold turkey sandwiches (boring).  After a few minutes of anguish I had an idea…soup.

I almost called this recipe “A Wing and a Prayer” because I never put turkey in navy bean soup before.  But since it’s my basic navy bean soup recipe with some roasted turkey parts tossed in the pot I’m sure the soup will turn out fine.

Ingredients

  • 3 garlic cloves, minced
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon dried thyme, crushed
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 qt low-sodium vegetable broth
  • 1 lb dried navy beans
  • 3 carrots, peeled and diced
  • 1/2 sweet onion, diced
  • 3 stalks celery, diced
  • 1 cooked turkey leg
  • 1 cooked turkey wing
  1. Soak the beans overnight in water.
  2. Heat the olive oil in a large stock pot.  Add the onion, celery, carrots, and garlic.  Saute until the vegetables are softened.  Add the thyme and saute an additional minute until the herb is fragrant.
  3. Drain and rinse the beans.  Add to the pot along with the vegetable broth, bay leaf, and turkey parts.
  4. Bring to a boil then reduce to simmer for about 2 hours or until the beans are soft.
  5. Remove the wing and leg.  Allow to cool and remove the meat from the bones.  Discard the bones.  Dice the turkey meat and return to the pot.  Correct your seasonings.
  6. Yum.

The Next Day

This may be the quickest edit to a post ever.  I forgot to list salt and pepper.  But if this is your first visit to this recipe you wouldn’t know that.    When I corrected the seasonings I tossed in some paprika, dried parsley and a little shake of garlic and onion powders.  The Boss also told me to use up the leftovers so in addition to the leg and wing I added about 4 ounces of breast meat.

During the simmer phase keep an eye on the pot.  As navy beans cook the liquid thickens so don’t let the soup burn.  Add sufficient additional liquid to avoid this calamity.  At first I used water.  Towards the end of the simmer I used some organic chicken broth.  In total I may have added nearly a cup of liquid during the cooking process.

The soup turned out yummy.

 

The Unoriginal Cabbage Soup

Nothing of importance is ever achieved without discipline. I feel myself sometimes not wholly in sympathy with some modern educational theorists, because I think that they underestimate the part that discipline plays. But the discipline you have in your life should be one determined by your own desires and your own needs, not put upon you by society or authority.

Bertrand Russell

We all know better, but we don’t choose better. I was a cokehead, a heroin addict. At night you get coked up knowing you’re going to feel terrible in the morning. You have to make the habit of doing what’s difficult now to make you better. It’s easy to do the right thing when you’re used to it.

Russell Simmons

I named this soup Unoriginal because there’s really nothing original about cabbage soup.  It could just as easily be called What’s in the Fridge Soup because I had a small head of cabbage that needed to be eaten.  There were two halves of two different peppers and half an onion.  What do you do with these odds and ends?

Soup.

Something happened to me this summer.  I was a lapsed vegetarian for over 30 years and in the beginning of August I got serious about my diet (again).  Kyrie credits his diet for the recent Celtics winning streak.  Clearly something is happening to a lot of people.  It’s not just me.

Choose better.  Losing 200 pounds was not easy.  Regaining 40 pounds was easy.  Making the right food choices?  Trust me, it’s easier than you think.

1 Tbsp extra virgin olive oil
1 clove garlic minced
1/2 large onion, thin sliced
2 carrots, peeled cut into coins
1 stalk celery sliced thin diagonally
1/2 each red and green bell pepper, slice
1 cup frozen corn
7 oz canned diced tomatoes with juice
1 small head green cabbage sliced
1 quart organic vegetable broth
1/2 Tbsp paprika
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper to taste

  1. In a medium size pot heat the olive oil.
  2. Everybody (except tomatoes, corn and broth) in the pool in the following order: onion, carrots, celery, peppers, garlic, cabbage.
  3. Saute until the cabbage wilts, add herbs, salt, and pepper.
  4. Add vegetable broth and tomatoes.  Bring to a boil, then reduce heat to simmer.
  5. Simmer partially covered for 30 minutes.  Add corn and simmer an additional 5-10 minutes.
  6. Yum.