Ingredient Spotlight-Herbed Potato Frittata

 

The theme for today’s Ingredient Spotlight over at Eat at Home is Eggs 2012.  Now eggs go into lots of things, but this is for recipes that highlight eggs.  I am sharing one of my favorite egg dishes.

This is one of those dishes that Rachael Ray calls a B, L, D.  It can be served for breakfast, lunch or dinner.  It is a good, basic recipe with which much can be done.  Just use your imagination.  Other cheeses, other seasonings, the addition of chopped cooked veggies, whatever.

This frittata can be a meatless main dish, served as a side dish with meat, or cooked meat can be added to make it a one-dish meal.   Bacon, sausage, ham, ground beef, chicken, and even cooked chopped steak could be added if desired.

If the potatoes are cooked ahead of time, this can be on the table in less than 15 minutes.   If I have cooked the potatoes ahead, I cook the red pepper in the butter for about 5 minutes, before adding the other ingredients.

Any leftovers warm nicely in the microwave.  Since hubby does not eat breakfast, I sometimes make this up and use it for a quick and easy breakfast dish that I just have to warm up.

Herbed Potato Frittata
2 cups diced red potato
1/4 c. finely chopped red pepper
1 T butter
1/3 cup sliced green onions
1 garlic clove, minced
1/2 t. paprika, smoked if you have it
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
6 eggs, well beaten
3/4 cup (3 ounces) shredded sharp Cheddar cheese

If potatoes are not already cooked, cube them and cover with water.  Salt lightly.  Bring to a boil and cook until tender, about 10 minutes.  Add red pepper to water after 5 minutes.  Remove from heat, drain, and set aside.  Melt butter in a 10-inch non-stick skillet.  Add green onions and garlic and cook 2 minutes, stirring often.  Add seasonings and cook an additional 2 minutes, stirring.  Add potatoes and stir until they are well coated with seasonings.  Spread potatoes out into an even layer.  Pour the eggs over the potatoes.  Cook, uncovered, over med-low heat until almost set, about 8 to 10 minutes.  If the handle of the skillet is not ovenproof, wrap it in foil.  Place skillet under broiler and broil until egg is completely set, about 3 minutes.  Sprinkle with cheese, and broil until cheese melts, about 1 minutes.  Remove from oven.  Cut into 4 to 6 wedges, depending on whether it will be a main dish or a side dish.  Serves 4 as a main dish and 6 as a side dish.  (Or me all by myself for a few days!)

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Ingredient Spotlight-Southwest Bacon and Egg Cups

Since I didn't post on Monday, I would like to take a moment to welcome my new followers and to thank everyone who reads this blog.  I appreciate that you take the time out of your busy lives to do so.  I hope that you find the information you find here useful.

Bacon, Oh how I love bacon.  If I can’t have a sweet, then bacon is the next best thing.  Now the best of both worlds would be Chocolate Covered Bacon.  Well someone has done that, and I will be trying that one day.

For now I am offering a recipe for something a little more conventional.  While leafing through the latest issue of Cooking Light, I ran across a recipe called Mini Bacon and Egg Tarts.  It looked interesting so I decided to make my own take on it.

The recipe made eight tarts, and I wanted to make 12 since that is how many places I have in my muffin pan.  I also wanted to use 12-grain bread instead of the whole wheat white bread that was suggested.  Since my slices of bread were large, I cut them in half.  Because of this, some of the egg spilled out over the edges of the cups.  Next time I will  cut the bread slices so they are square.  The crusts are cut off the bread anyway so a little extra bread cut off is OK.  That just makes more bread to make bread crumbs from.

I  wanted to give the recipe a Southwestern spin so added minced red pepper, chili powder, and cumin.  Jalapeno pepper could be added for a little more heat if one wished.  Next time I make these I want to do an Italian version with some browned Italian sausage (maybe 1/4 lb.), oregano, fennel and mozzarella cheese.

Since it’s January, and many of use are thinking both about budget and diet, this recipe fits in well.  It is relatively low fat and inexpensive.  These warm up nicely heated in a microwave for 30 seconds, so are nice to make up and keep on hand.  The bread cups can be made ahead, and the egg mixture mixed up and stored in the fridge to save time putting these together in the morning.

Southwest Bacon and Egg Cups

Loosely adapted from Mini Bacon and Egg Tarts, pg. 169,  Cooking Light, Jan./Feb. 2012

12 slices 12-grain bread, crusts removed and cut so they are square  (any bread of choice may be used)
1/4 c. melted butter
4 slices bacon
1/3 c. finely chopped onion or green onion
1/3 c. finely chopped red pepper
1 clove garlic, minced
5 eggs, well beaten
1/4 c. 1% milk (skim, 2%, or whole milk can be used)
1 t. chili powder
1/2 t. cumin
1/2 t. salt
1/4 t. freshly ground black pepper
1/2 c. (2 oz.) shredded sharp cheddar cheese

Flatten bread squares with rolling pin or the palm of your hand.  Lightly brush both sides of bread with melted butter.  Press each bread slice into a cup of a greased muffin tin.  Bake at 400 degrees 5 min.  Cool slightly if filling right way.   Reduce oven to 350 degrees.   Meanwhile cook and crumble bacon.  Discard grease from skillet bacon was cooked in and wipe out with a paper towel.  Add onion, red pepper and garlic.  Cook for about 5 minutes.  Cool slightly.  Combine eggs, milk, and seasonings.  Mix well.  Add bacon and onion, red pepper and garlic mixture.   Spoon egg mixture evenly into toast cups.  (I use a gravy ladle.).  Sprinkle each cup with about 2 teaspoons cheese.  Bake about 15 minutes or until eggs are set.  Cool slightly.  Remove from muffin cups, using a knife to loosen if necessary.  Makes 12

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Oatmeal Pancakes with Cinnamon Cream Syrup

I have said before that my hubby doesn't eat breakfast except on rare occasions so I don’t make things like pancakes very often.  I did, however, want to post this recipe which was a favorite of my children when they were growing up.

The Oatmeal Pancakes are hearty but not heavy and have a nice texture with a slightly nutty flavor.  The kids preferred these to regular pancakes.  The Cinnamon Cream Syrup is great for those who like cinnamon and is a nice departure from maple syrup.  The only drawback with the syrup is that it must be refrigerated and reheated when you use it.  Since we have microwaves now that is not the chore that it used to be.

The Oatmeal Pancake recipe comes from a book, “Pancakes Aplenty”, 1962.  This was written by Ruth Ellen Church, the Chicago Tribune’s food editor who wrote under the name Mary Meade.  It has recipes for pancakes, waffles, fritters, omelets, and lots of recipes for syrups, sauces and butters.  I do not remember where the syrup recipe came from.  It might have been Better Homes and Gardens.

The recipe calls for melted fat.  Most of the time I used vegetable oil for convenience, but melted butter adds a really nice flavor to the pancakes.

Oatmeal Pancakes
1 1/2 c. quick oats
2 c. milk
1 c. flour
2 1/2 t. baking powder
1 t. salt
2 T. sugar
2 eggs, beaten
1/3 c. melted fat (this can be vegetable oil, melted butter, margarine or shortening)

Measure oats into a large mixing bowl.  Pour milk over oats and let stand 5 minutes.  Mix together flour, baking powder, salt and sugar.  Add eggs to the oat/milk mixture.  Mix well.  Add dry ingredients.  Mix quickly and lightly.  Fold in melted fat.  Pour mixture by spoonfuls onto hot griddle or frying pan.  (I use my gravel ladle to do this.  Two scoops makes about a 6 inch pancake).  Cook on one side until bubbles have formed over the top of the pancake.  Turn and cook about 1 minute on the second side.  Makes 4-6 servings.

Cinnamon Cream Syrup
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1/2 t. cinnamon
1/2 c. evaporated milk

Combine sugar, corn syrup, water and cinnamon in a small saucepan.  Bring to a boil over medium heat, stirring often.  Cook and stir 2 minutes.  Remove from heat and cool 5 minutes.  Stir in evaporated milk.  Serve warm over pancakes, waffles, French toast, ice cream or cake.  Store in refrigerator.  Makes 1 2/3 c.

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Breakfast Bread Pudding Cups-Make Ahead

First,  I just have to share a picture of my silicone muffin cups.  Aren’t they cute?  These are by Wilton and can be purchased very cheaply at JoAnn’s or Michael’s with their 40% off coupons.  You use them just like regular muffin pans, but can put them on a cookie sheet to bake.  If you spray the cups with non-stick spray they will peel right off whatever you are baking.

If you like bread pudding, you will like this idea.  I am sure that it is far from original, but is such a good, inexpensive, and versatile idea, it is too good not to be shared.  These little pudding cups are great for breakfast on the go. Today I made both sweet and savory which we will eat tomorrow morning before leaving for the church youth group water play day.

This uses up any bread that is beginning to get stale.  I use white breads, cinnamon bread, and even buns in the sweet versions.  I like whole wheat or other whole grain breads in the savory versions.  Use the larger amount of bread for a firmer cup.

All kinds of things can be added.  In the sweet version: chopped nuts, finely chopped fresh or dried fruit, any flavor baking chips, maple syrup or other flavored syrup, white or brown sugar, spices, etc.  In the savory version:  ham, breakfast sausage, Italian sausage, bacon, chicken; any shredded cheese, finely chopped onion, peppers, veggies, spices and herbs.  I usually brown up 1 pound of sausage with my choice of veggies, divide that into four parts and keep in the freezer.  I just thaw in the microwave when I want to use it.

This is what I made today:

Maple Bread Pudding Cups
4 –5 c. bread cubes about 1/2-inch cubes.  (6  to 7 slices)
1/3 c. brown sugar
2 eggs, beaten
1 1/4 c. milk
1 t vanilla
1 T. maple syrup
dash salt

Mix bread cubes and brown sugar together in a large bow.  Mix eggs, milk, vanilla, maple syrup and salt together in a small bowl. beating until well combined.  Pour egg mixture over bread mixture and combine well.  Generously grease 12 muffins cups.  With a ladle spoon pudding mixture into the cups, filling almost completely full.  Bake at 350 degrees for 30 to 35 minutes or until pudding tests done.  Remove from oven and let stand 5 minutes before removing from cups.  Eat warm or cool and store tightly covered in refrigerator.  May be eaten cold or heated in the microwave 15 to 20 seconds.  Makes about 12.

Southwest Bread Pudding Cups
1/4 lb. breakfast sausage
1/3 c. finely chopped onion
1/4 c. finely chopped red pepper
1/2 t. seasoned salt
1/4-1/2 t. ground cumin
4 c. bread cubes, about 1/2-inch (6 to 7 slices, preferably whole grain)
2 eggs, beaten
1 1/4 c. milk

Cook sausage with onion and red pepper until sausage is brown.  Add seasonings and mix well.  Place bread cubes and sausage mixture in a large bowl.  Mix well.  In a small bowl, combine eggs and milk and mix very well.  Pour into bread mixture and combine well.  Grease muffins cups very well.  Ladle pudding mixture into cups, filling almost all the way to the top.  Bake at 350 degrees for 30 to 35 minutes until pudding tests done.  Let stand 5 minutes before removing from cups.  Serve warm or cool and store tightly covered in refrigerator.  May be eaten cold or warmed in microwave 15 to 30 seconds.  Makes 10-12

Play around with these.  Sprinkle cinnamon/sugar on the top of the sweet version, add some corn to the savory version.  See what you can come up with.  Add more or less bread/milk to get the texture you like.  Enjoy.

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DIY Groceries-Instant Oatmeal

Good Monday Morning.  Welcome to my new followers and thanks all of you who follow this blog.  I hope the the information I post here will be helpful to you.

There are probably many, many recipes to make homemade instant oatmeal available around the web.  However, since school is now in session for most people, I thought that I would share my rendition of this morning staple.

Pound for pound, instant oatmeal is one of the most expensive foods at the grocery store.  It really is simple and easy to make your own, and it tastes so much better than the commercial stuff.

Many recipes call for packaging  the oatmeal in individual zip-top bags, and one can certainly do that.  You all know how much I like the little snack size bags for freezing things.  In this case, I do not bother to do that, but make my instant oatmeal in bulk and just measure out the 1/2 c. that is needed each time I make it.

I do not add sugar to my bulk mix, preferring to add it when the oatmeal is made up.  That way I can use white, brown sugar, maple syrup, molasses, jam or other sweetener as I choose.  This also allows the oatmeal to be "customized" for various members of the family.  I always use milk or half-and-half when I make up my oatmeal because I like the flavor better.

There are so many things that can be added to the instant oatmeal which can be mixed and matched, one could easily have a different dish every day for several months.

I like to use both old-fashioned and quick oats when I make this.  I think that using the old-fashioned oats and grinding them up gives the oatmeal a much better flavor.

Instant Oatmeal in Bulk
5 c. old-fashioned oats
5 c. quick oats
2 c. dry powdered milk

Put the old-fashioned oats in a food processor and grind until it is like very coarse meal.  This can be done a cup or so at a time in a mini processor if necessary.  Combine the ground oats with the quick oats and dry milk.  Mix together very well.  Store in an air-tight container for  6 weeks.  To use, place 1/2 c. oatmeal in a bowl.  Add a pinch of salt and mix.  Pour  3/4 c. boiling water over the oatmeal.  Stir in any add-in and let stand for 2 minutes.
Or pour 1 c. cold water over oatmeal.  Microwave for 2 to 2 1/2 minutes.  Stir in any add-ins and let stand 2-3 minutes to thicken and cool slightly.
Use more or less water for a thinner or thicker oatmeal.  If desired, milk can be used instead of water for flavor and to up the nutrient value.

Add-Ins for Instant Oatmeal

Here is a partial list of things that can be added to a single serving of the oatmeal.  Use about 2 T. of each per serving, cutting back a bit if using a combination of add-ins.

Chopped fresh fruit or berries-apples, peaches, apricots, nectarines, bananas, pineapple,strawberries, raspberries, blueberries, blackberries. applesauce.

Chopped dried fruit or raisins-apricots, cranberries, dates, pineapple, apples, cherries, mangoes, bananas.

Nuts-chopped walnuts, pecans, almonds, filberts, peanuts, macadamia, cashews.  (All preferably toasted.)

Toasted Coconut

Peanut Butter-smooth or chunky

Sweeteners-sugar, brown sugar, maple syrup, molasses, jam, jelly or fruit butters.

Spices-cinnamon, nutmeg, apple pie spice, pumpkin pie spice.

Cookies/candy-mini marshmallows, chocolate, butterscotch, white chocolate, peanut butter chips, decorative cake/cookie sprinkles, crushed cookies, crushed Butterfinger candy.

Wheat Germ, any type.

A little pat of butter.

Some Combinations to Try:

Cranberry/Almond:  2 T.  dried cranberries, 2 T. sliced almonds, 2 t. brown sugar, 1/4 t. cinnamon

Maple Pecan:  2 T. chopped pecans, 1/4 t. cinnamon, and 1-2 T. maple syrup

Cinnamon Bun:  1 T. brown sugar and 1/4 t. cinnamon

Banana Walnut:  1 T. chopped walnuts, 1/2 to 1 banana sliced over the top or 2 T. chopped dried banana.

Confetti:  Stir in 1 t. cake/cookie sprinkles

S’Mores:  Stir in 6 to 8 mini marshmallows and 1 T. mini chocolate chips.

Butterfinger:  Stir in 1 crushed mini Butterfinger bar.

Brown Sugar/Cinnamon:  Stir in 1 T. brown sugar and 1/4 t. cinnamon.

Health Nut:  Stir in 2 T. wheat germ and 2 T. any nut.

Tropical:  Stir in 2 T. chopped dried pineapple or mango, 1 T. chopped macadamia nuts, and 1 T. coconut.

Peanut Butter and Jelly:  Stir in 1-2 T. peanut butter and 1-2 T. any jam or jelly.

Spiced:  Stir in 1 t. brown sugar, 1/4 t. cinnamon and scant 1/8 to. nutmeg

This certainly is just a start to all the combinations one could stir into their oatmeal.  Under the “Don’t knock it, until you’ve tried it”category, I personally like a tablespoon of crisp bacon bits and a half of a hard-cooked egg, chopped, stirred into my oatmeal from time to time.

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