• The highlight of my childhood was making my brother laugh so hard that food came out of his nose. --Garrison Keillor

April is begging for a Frittata

Tonight's Menu with Charlie includes a lovely Frittata with Zucchini & Goat Cheese:
(It really helps to have a Frittata Pan Look Here:)



10 Eggs
1 Teaspoon Salt
1 1/2 tablespoons unsalted butter
2-3 Small zucchini, thinly sliced
2 tablespoons fresh oregano leaves, chopped
2 teaspoons fresh parsley, chopped
4 ounces goat cheese, crumbled



Instructions: 
1. In a bowl, whisk together the eggs and 1/2 t. salt. Set aside.


2. In the deep half of a frittata pan over medium heat, melt 1 T. butter. When it begins to foam, add the zucchini and sprinkle with remaining 1/2 t. salt. Sauté for 30 seconds.  Add the oregano and parsley, and cook another 30 seconds.


3. Add the eggs and, using a rubber spatula, quickly and lightly stir in the eggs in a small circular motion to combine with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce to low and cook, without stirring, 4-5 minutes.


4. Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 T. butter. Place shallow pan upsidedown on top of deep pan and flip frittata into the shallow pan. Reduce heat to low and cook, covered, for 3 minutes.  Remove the top pan and continue cooking until eggs are set, 3-5 min.


5. Using the spatula loosen the edges of the frittata and gently slide onto a plate. Garnish with more parsley. 




Serves: 8-10


Berry Salad

1/4 Cup orange juice
1 Tablespoon salad oil
2 teaspoons honey or dijon mustard
1 Teaspoon Sugar
1/4 Teaspoon Salt
4 cups torn lettuce
1 1/2 cups fresh blueberries, raspberries, quartered strawberries,        
                and/or canned mandarin oranges
cheddar or pretzel Goldfish Crackers


Instructions: 
1. In screw-top jar, combine O.J., oil, mustard, sugar and salt. Cover and shake til combined. 


2. Place washed & dried lettuce in a bowl and drizzle with dressing; toss to coat. divide among 4 plates. 


3. Arrange fruit fruit on lettuce and sprinkle with crackers.


Serves: 4

February Romance in the Caribbean

Tonight Charlie & I are cooking Caribbean Pork Roast and Spinach Salad with Hot Citrus Dressing. This takes a bit of advance preparation.



8 ounces sliced pineapple, undrained
2 tablespoons brown sugar
2 teaspoons Cumin
1 Teaspoon Cinnamon
1/2 Teaspoon dried thyme leaves
1/8 Teaspoon ground red pepper
3 cloves garlic, pressed
3 pounds boneless rolled pork loin roast
1 1/2 pounds peeled sweet potatoes (@3 medium)
2 Medium Onions
1/2 Teaspoon Salt
1/2 Teaspoon ground black pepper



Instructions:
 1. Drain pineapple, reserving 1/2 c. juice. Combine juice with brown sugar, cumin, cinnamon, thyme, red pepper and garlic.
2. Place roast and juice mixture in plastic bag (or marinator) for 4 hours or overnight.
3. Preheat oven to 350º. Cut sweet potatoes into 2 inch slices, then quarters. Cut onions into 8 wedges and quarter the pineapple rings.
4. Remove roast from marinade and place in stone baker. (discard marinade) Place veggies and pineapple around roast; sprinkle with salt & pepper. Cover and bake 1 hour.
5. Carefully remove lid and continue baking another 15-30 minutes. (medium is 155º with meat thermometer) Remove from oven and let rest for 10 minutes before carving. Cut about 2/3 into thin slices. Serve immediately with potatoes and pineapple. 
6. Wrap and refrigerate remaining roast for up to 4 days to use  in Paradise Pita Pockets. 

January calls for a hearty stew

Beef and Barley Soup

3 pounds boneless beef chuck roast, trimmed and cut into 1/2 inch pieces
salt & pepper
2 tablespoons vegetable oil
2 onions, chopped
2 carrots, peeled and chopped
1/2 Cup dry red wine
28 ounces diced tomatoes
4 cups beef broth
4 cups chicken broth
1 Teaspoon dried thyme
2/3 Cup pearl barley
1/4 Cup minced fresh parsley

Instructions:
1. Dry beef and season with salt & pepper. Heat 2 t. oil in skillet and brown beef (1/2 at a time) for 10 minutes. Add to slow cooker.

2. Add remaining 2 t. oil to skillet ; add onions, carrots and 1/4 t. salt. Cook til veggies are softened, about 5 minutes. Stir in wine; simmer about 1 minute, and add to slow cooker.

3. Add tomatoes with juice, the broths, thyme and barley. Cook on low for 6 hours or high for 4 hours.

4. Before serving, season with salt & pepper ; stir in parsley.

Serves: 6-8

Prep Time: 1 hr
Cook Time: 6 hr
Total Time: 7 hr

Calories: 661
Cholesterol: 104 mg
Fat: 36 g
Saturated Fat:  g
Calories From Fat:
Protein: 53.4 g
Carbohydrates: 21 g
Sodium: 1092 mg
Fiber: 4.3 g





Asiago-Black Pepper Drop Biscuits

1 1/4 cups Flour
1 Teaspoon baking powder
1/2 Teaspoon Salt
1/4 Teaspoon cracked black pepper
1 1/2 tablespoons chilled butter, cut into small pieces
1/2 Cup grated fresh Asiago cheese
3/4 Cup fat-Free buttermilk

Instructions: 1. Preheat oven to 450º.
2. Combine dry ingredients; stir well. Cut in butter with a pastry blender. Add cheese and buttermilk; stir just until moist.  Drop dough into 8 equal mounds on cooking sheet coated with cooking spray.
3. Bake for 13 minutes or until edges are lightly browned.


Serves: 8
Serving Size: 1 biscuit
Yields: 8 biscuits


Calories: 125
Cholesterol: 12 mg
Fat: 4.3 g
Saturated Fat: 2.4 g
Calories From Fat: 43
Protein: 4.9 g
Carbohydrates: 16.7 g
Sodium: 285 mg
Fiber: .6 g
Trans Fat: 1.4 g