10/23/13

Tomato Asparagus Frittata

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6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
3 ounces swiss or mozzarella, diced
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IMG_7909Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer.

Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Serve.

Vegetarian Quesadillas

Vegetarian Quesadillas1 tablespoon olive oil
pinch of cayenne pepper
2 medium zucchini, shredded
4 cups fresh spinach
1 can corn, drained
1 can black beans, drained
optional: 1/4 cup fresh cilantro or parsley, chopped
4 oz shredded cheese
8 tortillas

In large skillet, heat olive oil over medium-high heat. Add zucchini and cayenne. Cooke until semi-soft. Add Corn and spinach. Cover and cook until tender, stirring a few times. Remove from heat. Combine zucchini and black beans in a medium bowl. Smash mixture into a thickish paste. If using cilantro or parsley, add now.

Spread veggie mixture onto 4 tortillas. Sprinkle with cheese. Top with other tortillas. Spray skillet lightly with oil. Heat quesadillas over medium-high heat until golden. Cut and serve with sour cream and sriracha sauce.

Cheese Noodles

I’ve decided to make more of our meals using food storage ingredients so the kids are used to eating foods make with powdered milk/butter/egg/cheese/etc… I did use fresh milk and a small bit of fresh cheese to make it a little less weird, but I’m hoping to phase that out as I make it more often.
Cheese Noodles
16 oz dry noodles
1/2 cup powdered cheese
1/4 cup powdered butter
1/2 cup milk (fresh or reconstituted)
optional – 1/4 cup fresh cheese

You know how to make mac and cheese Smile Boil the noodles until soft, then drain them. Heat the milk, cheese, and butter powder over low heat, stirring until smooth. Add noodles, mix to combine, add your dash of fresh shredded cheese if you want, and serve.

Crockpot Breakfast Hash

Crockpot Breakfast Hash1/2 lb bacon, cut into 1” chunks
1 medium onion, chopped
1 clove garlic, minced
32 oz bag frozen hashbrowns
1 1/2 cup shredded cheddar cheese
12 eggs
1 cup milk

Cook bacon until crisp; set aside. In same pan, saute onion and garlic until soft and fragrant. Combine bacon, onion, hashbrowns, and cheese in crockpot. In separate bowl, mix eggs and milk together. Pour over hashbrowns. Cook on low 8-10 hours.