Roasted Corn and Summer Peach Salad

Grilled Peach and Corn Salad
PEACHES! They are in season and quickly going out of season. They are at their ultimate awesome peak right now. Even peaches at the grocery store have amazing flavor. And they are about a dollar a pound, so there’s no reason you shouldn’t go out and buy a few pounds and make some jam (recipe to come!) or peach pie filling, or start throwing them in everything you can from grilled chicken tacos (we did that) or this amazing peach and roasted corn salad.

A robot wrote this recipe. Seriously. You know that computer named Watson that beat Ken Jennings in Jeopardy! a few years ago? Well, he is apparently pretty handy in the kitchen and “thought” up this salad recipe. I’m not entirely sure how I feel about that because I think recipes should come from the soul and well, a computer is a bit lacking in that area. But for whatever it’s worth, this salad and the dressing in particular were pretty amazing. We only altered it a bit and I added a step of roasting the peaches. This salad would go so well as a side for lots of recipes like my coriander chicken or any BBQ dish and would be awesome to bring to a picnic or potluck.
roasted corn and peach salad

Roasted Corn and Summer Peach Salad*

4 ears of corn
1 tablespoon plus ¼ cup olive oil
Kosher salt
¾ teaspoon chili powder
½ teaspoon coriander seeds
½ teaspoon cumin seeds
3 tablespoons fresh lemon juice
½ teaspoon chopped fresh rosemary
Freshly ground black pepper
2 peaches, sliced into ½”-thick wedges
1 TBS butter
1 small shallot, thinly sliced
1 cup chopped fresh basil leaves
4 ounces Cotija cheese, crumbled (about ½ cup)

Prepare grill or skillet for medium-high heat. Brush corn with a total of 1 Tbsp. oil; season with salt and sprinkle with chili powder. Grill or roast in skillet, turning occasionally, until tender and lightly charred in spots, 6–8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs. Wipe the skillet clean and add a tablespoon of butter to the pan, keeping it at medium high (or if you’re using a grill, prepare this on a piece of tin foil.) Once the butter is melted and bubbling, add in the peach slices and let them sear for a couple of minutes, then remove from heat and set aside.
Meanwhile, toast coriander and cumin seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop with a knife or coarsely grind in a spice mill. Whisk with lemon juice, rosemary, and remaining ¼ cup oil in a medium bowl; season with salt and pepper. Add corn kernels, peaches, shallot, basil and cheese and toss to combine.


*adapted from Bon Appetit

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Coconut Quinoa with Seared Sausage and Peaches

Peaches, Sausage and Coconut Oil Quinoa
This is a healthy, filling and tasty meal that is easy to throw together in thirty minutes. It’s nearing the end of peach season and it’s with sadness that we say goodbye to one of the best years I’ve witnessed for this magical fruit. There was something truly special about the peaches on our tiny tree in the backyard. Matt brought one in to me a couple weeks ago and when I tasted it, the first thing I said was, “This tastes like a Jolly Rancher!” The summer peach is like the summer tomato – neither fruit can be reproduced in full effect and glory throughout the rest of the year. So we ate our modest harvest directly from the tree while standing in the yard and I cooked up the rest in a couple different meals.

The quinoa is nearly the show-stealer for this meal, though. Our good friend posted a quick tip on her Facebook feed a few weeks ago, mentioning that she loved to stir coconut oil into her quinoa at the end of cooking and top it with avocado. We tried that exact recipe and swooned. I made it again as quickly as possible and created this meal. The coconut quinoa and the sweet spice of the sausage and peaches paired perfectly together and tasted like summer. There’s not much time left to make meals like this, so hop to it!

Sausage, Peaches and Quinoa

Coconut Quinoa with Grilled Sausage and Peaches

  • Servings: 4
  • Difficulty: easy
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1 cup pearl quinoa
2 cups water
2 TBS extra virgin coconut oil
salt and pepper to taste
2 cooked sausage links (to serve 4)
1 TBS unsalted butter
1-2 ripe summer peaches, sliced

Rinse the quinoa for about a minute under cold running water. This may seem unnecessary to you, as it did to me the first time, but it’s the difference between good tasting quinoa and extremely bitter tasting quinoa. How ’bout I write “quinoa” one more time?

In a medium saucepan, bring the water to a boil and add in the quinoa and lower to a simmer and cover. Cook for about 20 minutes until water is absorbed. Or just follow the package instructions! When it’s done, stir in the coconut oil and salt and pepper and adjust seasoning to taste. If you want to go vegetarian, simply substitute avocado for the sausage and serve with seared peaches. For the sausage, add a tablespoon of butter into a clean skillet and sear the sausage until browned on both sides. Remove the sausage and add the peaches and saute until warmed through. Serve on top of quinoa along with the sausage.

 

 

Carrots and Celery: A Colorful Spin on Steak House Sides

Steak, Roasted Carrots and Celery Salad
Summer hasn’t felt very summery until these past two weeks. The rains finally stopped and the heat finally reached into the upper 90’s and it’s starting to feel like Lubbock, again. We weren’t sure what to do with all that rain and all that…not watering our lawns, so we sorta forgot how. I was so used to my garden looking like Swamp Thing that I honestly forgot to keep watering about a week after it quit raining so heavily. Then when things started to wilt, I realized that everything might be thirsty. So I’m back in the swing of watering every other day and I’m enjoying seeing things grow. However, if we had to survive off of what I have growing in my garden, we’d have all died a few weeks ago. I want to be better and grow enough to sustain us year round, but I’m not there, yet. I grew up in a family of farmers but I am not one of them.

We benefit from families of farmers in this town, however, and one of those families is Holy Cow Beef, a family that produces amazing beef products right here in Lubbock, TX. They run an honest, humane, grass-fed beef corporation and their products are extremely high-quality. We bought a New York strip from them, among other cuts, when they were at the Lubbock Downtown Farmer’s Market last weekend and happily made this weeknight meal for our family last week. Matt seared the steak in butter on the stove and finished it in the oven – a favorite and classic way we like to cook a steak. The three of us ate dinner from just one portion!  I roasted orange and purple carrots along with parsnips and served that and the beef along with a blue cheese celery salad. Yes, this plate was served to our three-year-old (no short-order cooking around here) and here’s how it went:

“I only like the orange carrots.”
“I will only eat one celery.”
“More meat, please.”

So I’d highly recommend if you’re in this area, to stop by the farmer’s market on Saturdays and check out what Holy Cow Beef has to offer! We’ve been eating less meat in general, and so buying high quality products from local producers helps us value the days we do have meat a little more. Quality over quantity is a good idea, especially if you, like me, are a carnivore.

 

Blue Cheese Celery Salad
I wanted to share the recipe for the blue cheese and celery salad with you, today. It was so refreshing and different as a side for the steak. I think it would make an amazing topping for a burger, a different dish during football season, or as a side for BBQ!

Blue Cheese Celery Salad*
serves 4

¼ cup mayonnaise
4 cups celery, cut into ⅛-inch-thick half moons (about 8 stalks)
¼ cup fresh orange juice
1½ teaspoons kosher salt
3 tablespoons chile oil
¼ cup celery leaves
3 tablespoons finely chopped chives
½ cup (2 ounces) crumbled blue cheese

Spread the mayonnaise among 4 plates. In a medium mixing bowl, toss the celery with the orange juice and season generously with salt. Drizzle with the chile oil (you could also use olive oil and crushed red pepper), then toss in the celery leaves. Scatter the dressed celery on top of the mayonnaise, then top with the chives and lots of blue cheese, and serve.

*adapted from Tasting Table

 

Roasted Carrots
And instead of the classic fries or a baked potato that you typically see alongside a steak, I did a colorful trio of roasted carrots. I simply peeled and sliced three of each orange and purple carrots and parsnips and coated them in olive oil and sprinkled with salt and pepper and then roasted them at 400 until soft when pierced with a knife. Then I browned one tablespoon of butter and tossed them right before serving.

 

Blue Cheese Celery Salad with Seared Steak

Turkey Sliders

Turkey Burgers with Cucumber Radish
We’ve been plugging away in the Palmer house, keeping ourselves alive and enjoying our lady babies. It’s shocking how little time I have to do extra things like take pictures of the food we eat so that I can write about it. I’m doing good most days to just get things on the table before someone needs a nap or a diaper change or to be held, all of which are pretty difficult while cooking or taking photographs. I say this to excuse myself for not writing for a month and to tell you that not everything is perfect all the time and I can’t and am not even trying to keep all the balls in the air that I used to. Looking back, having just one kid was a dadgum BREEZE. In fact, that’s when I started this blog – when Olive was just seven months old! My days are filled with super baby joy and crazy games of pretend and doing lots of laundry (Eleanor is a super spitter-upper) and cooking and reading endless Olivia books and knitting and sometimes working on my “real” job of editing photographs. It’s a whirlwind and I know that it will slow down soon and these babies won’t need me every five minutes.  But in the meantime, the meals coming out of here are going to be pretty basic, pretty tasty and pretty easy.

If you are in the stage of life where a little person is needing YOU every five minutes, you’ll appreciate this recipe.  It was mega easy. Super tasty. Didn’t miss the beef, AND it is covered in SriRancha.  That’s right, Sriracha sauce and ranch dressing.  Sriracha mixed with most things is wonderful, but mayo or ranch is especially awesome.  I topped them with super crunchy cucumber slices and icicle radish (hadn’t ever tried those before – they were a fun supermarket find and we loved them!) Try these tonight – you won’t be sorry!

Turkey Burgers

Turkey Sliders

1 lb ground turkey
1 shallot, diced (about 1/4 cup – you can use any kind of onion)
1 garlic clove, minced
1 tsp salt
1/2 tsp pepper
1/2 cup shredded cheddar cheese
Slider hamburger buns

Toppings:
1/2 a cucumber, sliced thin
Any kind of radish, sliced
Slices of American cheese (although you could use any, but I like the traditional taste of American and how it melts)
Sriracha sauce and Ranch dressing, mixed.  Use a ratio of 3 parts Ranch to one part Sriracha

In a large bowl, combine the turkey, shallot, garlic, salt, pepper and cheese until well mixed.  Form into about 1/4 cup size patties and cook in a skillet until a thermometer inserted reads at least 160F. If you don’t have an instant read thermometer, you should invest in one, and if you don’t want to invest in one, I would guess I cooked these for about 10 minutes per side on a medium-level heated cast iron skillet.

Turn on your oven’s broiler to high and place patties on a serving plate and top with slices of cheese (I used a quarter of a slice on each) and melt under the broiler.  Serve with generous amounts of SriRancha, cucumber and radish.

 

Chinese Chicken and Rice Soup

Chinese Chicken and Rice Soup - spin on the traditional Chinese Chicken and Rice Soup
I placed Olive’s bowl at the table first so it would have time to cool down while I got mine and Matt’s ready. I started hearing Olive saying, “Mmm!” and “This is so good and juicy, Mama” and at first I assumed she was putting on another one-act play because Olive hasn’t been too enthusiastic about meals, lately.  Certainly not enthusiastic enough to compliment the food.  Usually, it seems as if she just merely tolerates food until she can get down and play again.  And as I thought back while she was inhaling this soup, I remembered the last time she was this enthusiastic about food, it had very similar ingredients in a potato curry Matt made.  She is apparently our Asian flavor lover.  And I love that.  I love that she won’t bat an eye at cilantro, rice wine vinegar, fish sauce and lemongrass.  She will certainly protest if I try to get her to eat…lettuce, or something else benign like that.  But big, bold flavors are her bag (as long as it’s not SPICY!) And the occasional chorus of “mmm” and “this is good, Mama,” is so few and far between that I make mental note of the dishes that inspire that response in her.  I never thought I’d care so much about someone’s opinion of food until I had a child.  But sharing food and sharing a JOY of food is precious and even more so when that person is family.

We’ve done a few spins on classic dishes in the past and have loved the results. We’ve done biscuits and curry “gravy” and a green chili corn chowder and loved the fusion of classic American dishes and flavors from other cultures.  I made up a spin on the classic Campbell’s Chicken and Rice you may have grown up eating, but instead, included all the flavors we love from Asian cultures.  It was super comforting and would be fantastic for a cold, rainy day like we’re having today.  I didn’t have coconut milk, but I think it would be a fantastic addition in place of the heavy cream.  This soup is built with lots and lots of taste-testing along the way.  Every soup should be, I think.  So I’m giving approximate ingredient amounts, but I encourage you to taste and add things you love for yourself.  We added Sriracha (of course) and lots and lots of cilantro as a garnish and some tasty frozen Vietnamese egg rolls for a side and enjoyed the heck out of this dish.  I hope you do, too!  Happy Monday.

Chinese Chicken and Rice

Chinese Chicken and Rice Soup

2 cups shredded chicken from two chicken breasts or 4 chicken legs/thighs (bone in)
2 kaffir lime leaves
A two inch piece of peeled ginger
2 stalks lemongrass, split
1/2 white onion
2 cloves garlic, minced
2 TBS rice wine vinegar
1 TBS brown sugar
1 tsp fish sauce
1/2 cup heavy cream (or coconut milk)
salt to taste
1 cup jasmine rice
1 carrot, diced small

In a large stock pot, add the (raw) chicken (bone-in) and cover with water till it’s submerged by abut 2 inches. Add the kaffir lime leaves (can be found at most chinese markets in the freezer or fridge section – this isn’t essential but it gives the soup that thing that I can’t describe but it’s wonderful), ginger, lemongrass, onion and garlic and bring the water to a boil.  Let the chicken boil until the internal temp registers at least 165 when inserted into the thickest part of the meat.  Remove the chicken, let it cool, and pull off all the meat.  Return the bones to the pot and let it continue to boil while you cook the rice.

In a small saucepan, add 1 3/4 cups water, a tablespoon of olive oil, the diced carrot and a pinch of salt and the cup of rice.  Bring to a boil, reduce heat, stir and simmer, covered, for 15-20 minutes until tender.

Remove the chicken bones, the lemongrass and onion and discard.  Return the shredded meat to the pot.  Add the vinegar, sugar, fish sauce and salt to the broth until it tastes…right. 🙂 This is the point where you need to trust your palate. You may like it with more vinegar or more sugar, more fish sauce, whatever.  I tasted and adjusted and then added the heavy cream.

Spoon rice into bowls and ladle the chicken soup on top.  Garnish with LOTS of cilantro and serve!

Crunchy Coconut Crusted Fish Tacos with Sriracha Mayo

crunchy coconut fish tacos with sirracha mayo
This was a fabulous meal last night.  I love the combination of coconut shrimp, but had no shrimp on hand and so I did the same crust on cut up fillets of tilapia and it worked perfectly.  We made our quick, crunchy cabbage slaw and srirracha mayo and it was the perfect combination: crunchy, sweet, spicy and satisfying! I did a different version of this with my corn slaw recipe, but the addition of the coconut has made it my new favorite! And Olive ate hers deconstructed (who cares) and gave the fish her “more, please” seal of approval.

Mealtimes around here have become more routine.  I don’t have as much time to plan out weekly menus or to be creative with new riffs on old classics.  I suppose you could say I’m just keeping us alive!  But I do make an effort to offer variety and color and make most meals, although there’s the very necessary trip to Torchy’s about once a week 🙂 I’ve learned to give myself a break from the demands of perfection (a struggle of mine) since this sweet baby came along in November.  I think with every child you have, you get one step further away from the possibility of having all your ducks in a constant, shiny row.  And I am kinda digging it.  I think everyone feels a little bit happier when I don’t consider frozen chicken nuggets to be some sort of personal failure.  😉

coconut fish tacos

Crunchy Coconut Crusted Fish Tacos with Cabbage Slaw and Sriracha Mayo

For the Fish:
3 Tilapia (or other white fish) fillets
1/2 cup sweetened coconut flakes
1/2 cup panko breadcrumbs
2 eggs
1/3 cup flour

For the Slaw:
2 cups chopped purple cabbage
1/2 red onion, sliced thin
2 carrots, shredded
1/4 cup cilantro
1/3 cup mayo
1 TBS red wine vinegar
1 tsp sugar
salt and pepper to taste

Cut the fish into 1/2 inch strips and season with salt and pepper.  Set up three bowls: the first with flour, the second with the two beaten eggs and the third with the coconut/panko combination.  Dredge each piece of fish in flour, then egg, then coconut/panko and set on a paper towel to rest while you do the remaining pieces.  Heat up olive or coconut oil in a pan and fry the fish till they are golden on each side and place on a paper towel or baking rack to drain.  Keep warm in a 200 degree oven while you get the rest of dinner prepared.

For the slaw: combine all the ingredients and adjust seasoning as you like.  More vinegar, salt or pepper.  For the Sriracha mayo, just add sriracha to mayo.  Duh.  Not much to it, but it’s amazing with these tacos.  I did about a 1/4 cup to 1 TBS ratio for ours.  Adjust based on your desired level of spiciness!  To serve, start with a good amount of the mayo on a tortilla, add two fish sticks and plenty of slaw.  Enjoy!

 

Savory Vegetable Souffles – Meatless Mondays Never Tasted So Good

Brussels Sprout and Cheddar Souffle Brussels Sprouts and Cheddar Souffle
Happy Monday After Daylight Savings Time!  This will be a hard week for many, getting used to the time change.  I love it once the adjustment takes place because I LOVE that it stays light outside till nearly 8:30 in the spring and nearly 10 in the summer.  We get to play later (it seems) and it’s important to not feel so closed in after months of the cold, dark evenings of winter.

I’ve been in a new, happy rut, lately.  On most Mondays lately, I’ve been making a vegetable souffle.  I hardly ever have my act together for dinner on Monday and I usually haven’t been to the store for the week (like today), but I nearly always have some sort of leftover veg in the fridge and (usually) four eggs.  Voila – this beautiful souffle, big enough for all of us to eat more than a big portion.  I’d say it would serve 4 as a side dish or 2.5 (like us) as a main. And it’s so versatile!Brussels Sprouts Souffle
The pics above were made with Brussels sprouts and cheddar and the pics below were spinach and gruyere.  I’ve done leftover broccoli with white cheddar, leek, and asparagus, too!  If you have eggs, cheese and some leftover vegetables, you have a meal!  And a really good one.  Every time I have made this, Olive has said, “this is a good meal, Mama.” Good enough for me!  It’s a wonderful vehicle for getting more vegetables into your little people, as well.
Spinach and Parmesan Souffle

Savory Vegetable Souffles

  • Servings: 4-6 as a side
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1/3 cup grated parmesan or fine bread crumbs
2 cups cooked vegetables, finely chopped.  Use boiled brussels sprouts, spinach, leeks, asparagus, kale, whatever floats your boat!
5 tablespoons butter
salt and pepper
1/4 cup flour
1 cup milk
4 eggs, room temp and separated
1/2 cup grated hard cheese – cheddar, gruyere, gouda, romano, parm, etc

Heat the oven to 375F. Butter a 6-cup souffle dish or 6 one cup ramekins, if you want everyone to have a nice, neat side dish of their very own.  Coat the sides of the dish with cheese or breadcrumbs. Cook your vegetable in salted boiling water until tender.  Drain and squeeze out as much moisture as you can.  Season with salt and pepper and set aside.

In a large saucepan, melt the 1/4 cup butter over medium heat, stir in the flour and cook, stirring frequently, for 2 minutes.  Whisk in the milk and cook until the sauce has thickened, whisking the entire time.  Season with salt and pepper to taste and add a splash more milk if it gets too thick (you want a thick gravy consistency).  Set aside off the heat.  Into your egg yolks, whisk in about 1/2 cup of the hot cream sauce to warm them and then return them to the rest of the sauce and whisk to incorporate.  Stir in the cheese and when it’s melted, fold in the vegetables.

With a mixer, beat the egg whites until stiff.  Stir a quarter of them into the souffle base and then fold in the remainder until no white streaks show.  Bake souffles on a rimmed baking sheet in the middle of the oven until risen and golden, 30-35 minutes.  The middle will be slightly wobbly if you’ve made it in one large dish.  Serve immediately!

*recipe adapted from The New Vegetarian Cooking for Everyone cookbook, which is completely fantastic so far.  Hasn’t steered us wrong, yet!

 

 

 

Spinach and Parmesan Souffles

White Bean Stew with Smoked Sausage and Kale – Using Up Leftovers!

Scrappy Stew - White Beans, Kale and Roast Chicken
So it seems winter is going to beat us down at least one more time before spring officially arrives.  Maybe more, but I’m hoping for just one last hurrah.  I used to love winter and all its coziness and hot tea and warm socks.  But now that I’m a mother of two little people, I find winter to be quite suffocating.  I just NEED there to be the option to go outside.  When I had Ellie back in November, I quickly taught Ollie how to open the backyard door by herself.  That was probably the best move I made all year.  She could come and go while I fed the baby and everyone was happy.  But when it snows, there’s this expectation from Ollie that we MUST GO OUTSIDE NOW AND YOU MUST GO WITH ME.  And it just isn’t that easy.  And frankly, as most of you know, it takes 15 minutes to get a child bundled up to go outside and then 5 minutes for them to get so cold they want to come back in.  I fail to see how it’s worth the effort.

The one thing I DO love about cold weather is the food. I love making a huge pot of beans and eating it over the following days in various ways.  Over cornbread, with smoked sausage, in a quesadilla, with a fried egg, whatever, it’s all good.  And this most recent batch of stew we made was my favorite.  Because Matt made it.  Seriously, though, we both make our beans in the same way and much in the spirit of the Family Meal Blog, I always love when a recipe is made by someone else in this family.  This stew also does my most favorite thing in the entire kitchen-world: it uses up leftovers!  We threw in a half used can of diced tomatoes, a handful of kale, onion, and some leftover turkey and sausage from a local bbq joint and it was frankly, amazing.  The beauty of a good bean stew is that you can add anything and if the beans are good, you’re good to go.  For this, I recommend using dried beans instead of canned, although canned would cut the prep/cook time by a good 8 hours.  They just don’t have the depth of flavor that starting with dried beans does.  And because we’re a part of Rancho Gordo’s Bean of the Month Club, (yes) I recommend you get their beans if you can find them!

White Bean and Kale Stew

 

White Bean Stew with Smoked Sausage and Kale

  • Servings: 8-10
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*start this recipe the day before you want to eat it! Modified for a slow cooker below the recipe!

1 lb dried white beans, such as canellini
2 bay leaves
1 small onion, diced
1 carrot, diced
1 stalk of celery, diced (these three ingredients together are called mire poix)
2 garlic cloves, smashed
1 can fire roasted tomatoes (we used half a can because that’s what we had leftover in our fridge)
1 smoked sausage link, chopped
4 oz. smoked turkey breast
1 small bunch of kale, rinsed and chopped

The night before you want to eat this stew, rinse the beans and then submerge them in a large stockpot by about 2 inches of water along with the bay leaf.

In the morning, bring the beans to a boil in the same water you soaked them in and add the onion, carrot and celery and garlic cloves.  Season with salt and pepper.  Reduce to an active simmer and cook until beans are tender.  This time can really vary.  I’d say on average, I have the beans simmering for about 2 hours before they are a texture I like.  Some like al dente beans.  I’m not one of those people.  I also don’t like them to be total mush, like canned, but it’s your preference, really.  Just start tasting them after an hour and keep going if you’re not satisfied.

After about an hour of simmering, add in the tomatoes and meats (and honestly, the meats were leftovers in our fridge. You could add bacon, ground beef, no meat at all – this soup will be amazing no matter what).  Toss the kale in about 30 minutes before serving and adjust the seasoning of the stew with extra salt and pepper.  Remove the bay leaves and serve with crusty buttered bread.

Slow Cooker Note: this could all be done in a slow cooker if you wanted to get it on before you go to work.  Just soak the beans in a large slow cooker overnight with the bay leaves with at least 2-3 inches of water covering the beans.  In the morning before you leave for work, add in the mire poix and garlic and turn it to low.  When you get home, add in the rest of the ingredients and turn it on high for about 30 minutes to let it boil.  Adjust the seasoning and serve.

Cheesy Potato Fritatta

spanish tortilla with scallions
It’s the middle of the week.  There has been a loss of momentum.  Or maybe you’ve just gained yours? Either way, you have no idea what to make for dinner and all you have are some leftover potatoes. Do you also have eggs? Everyone has eggs.  Do you have an onion?  Maybe some cheese?  A bit of salt and pepper and olive oil?  Then you’re set.  And dinner will be marvelous.  And filling.  And comforting.  You don’t have to make things complicated to make them delicious and I can’t count how many times I’ve declared, “There’s nothing to eat in this house!” only to be humbled by actually finding something, and not only something, but something truly delicious.  How lazy I can be sometimes!  This meal was inspired by a book called An Everlasting Meal, which is a sort of love-song to making the most out of everything you’re given.  It saved my family from take out with this simple recipe and I will certainly make it again!

potato egg fritatta

Potato Fritatta

2 small potatoes (about 2 cups, peeled and sliced into 1/4″ slices)
1 small onion, sliced thin
1/2 cup shredded cheddar cheeses (can be omitted without any damage done)
salt and pepper
3 eggs, beaten (four if you add the cheese, like I did)

Heat oven to 375F.
In a large skillet over medium heat, heat about 1/3 cup of olive oil and add the potatoes and onions.  Season well with salt and pepper. Cook, slightly covered, until the potatoes are soft. Strain the potatoes and onions out of the pan and put them in a bowl.  Reserve the olive oil from the pan.  Let the onions and potatoes cool and then add in the cheese, beaten eggs and more salt and pepper.  In a 10″ non-stick skillet, add some of the oil from your other skillet and make sure all the sides and bottom are nicely coated.  Pour the egg/potato mixture and cook over medium heat on the stove until the bottom looks set.  Transfer the pan to the oven and let it finish cooking until the top is slightly puffy, about 15 minutes.  Remove from the oven and let it cool for about 10 minutes, and then invert onto a serving plate.  Serve with sour cream, chopped chives or scallions and hot sauce! This dish is great warm, room temp, or even cold. It would be a super easy lunch on the go or weekend breakfast.  

Green Beans with Toasted Pecans and Blue Cheese

Green Beans with Toasted Pecans and Blue Cheese
I’m on a quest to serve up vegetables in a different way each week.  It’s not a New Year’s resolution or anything like that, but just a general promise to be more dedicated to making vegetables enticing.  So often I just rummage through my fridge or freezer and half heartedly throw a vegetable alongside whatever we’re having for dinner.  And I cook them the same way every time.  So every trip I make to the grocery store, now, I grab a would-be-boring vegetable and resolve to make it more interesting than my standard roast-everything method.

Last week I did this with green beans.  I usually boil them in salted water until they are tender (not squeaky!) and then brown a little butter and toss them.  It’s fine.  It’s just what I always do!  So this time, I boiled my green beans, set them aside and then tossed in some toasted pecans and blue cheese crumbles and a few dried cranberries and got everything all nice and warm and it was totally delicious. In fact, it was more exciting than the main course!  The best part – it was quick and easy and shocked us out of the same ol’ routine.  Not bad for a green bean.

Green Beans with Blue Cheese and Toasted Pecans

Green Beans with Pecans and Blue Cheese

  • Servings: 4-6 as a side
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  • 1 lb fresh green beans
  • 1 cup toasted pecans, roughly chopped
  • 1/4 cup blue cheese crumbles
  • 1/4 cup dried cranberries
  • salt and pepper to taste

In a large pot of adequately salted (that’s about 1/8 cup salt per stock pot.  Or more.  Tastes like the ocean, at least) boil green beans until tender.  Your teeth should not squeak when you chew them! Strain the green beans and set aside.  In a large skillet, toast the pecans until fragrant, and then toss in the green beans, blue cheese, cranberries and a dash of salt and pepper. Add a splash of olive oil if they seem too dry, but depending on your blue cheese, you may get enough oil from it to coat the beans nicely.  Don’t let your cheese burn!