This REALLY made me laugh today, so I'm sharing it with you guys!
You can find it here if your need to make carrots into perfect 1/4 inch dice compels you!
March 31, 2011
OCD Cutting Board
You can find it here if your need to make carrots into perfect 1/4 inch dice compels you!
March 22, 2011
Mushroom, Pepper, and Potato Frittata
This is a wonderful and easy dish to make for company, a quick dinner, or to use up leftovers from the fridge. Feel free to swap out the ingredients for what you have; add spinach, veggies, cooked meat, etc. Also warms up great the next day in the toaster oven!
Mushroom, Pepper, and Potato Frittata
serves 6
Ingredients
2 tablespoons olive oil
1/2 medium onion, halved and thinly sliced
2-3 red bliss potatoes, peeled and thinly sliced
1 pepper thinly sliced
1 clove garlic minced
Coarse salt and ground pepper
5 large eggs
5 large egg whites
1/2 cup whole flat-leaf parsley leaves
1 cup shredded sharp cheddar cheese
In a medium (10-inch) nonstick oven proof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and peppers; season with salt and pepper, and toss to combine. Cover skillet, and cook 10 minutes; uncover. Add garlic and cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, with salt and pepper to taste.
Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet. Cook on stove, over low heat untouched for 2 minutes. Cook for about 10 minutes longer, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center.
Heat broiler with rack set 4 inches from heat.Sprinkle cheese over the top of the frittata. Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.Serve with a mixed green salad and fruit.
serves 6
Ingredients
2 tablespoons olive oil
1/2 medium onion, halved and thinly sliced
2-3 red bliss potatoes, peeled and thinly sliced
1 pepper thinly sliced
1 clove garlic minced
Coarse salt and ground pepper
5 large eggs
5 large egg whites
1/2 cup whole flat-leaf parsley leaves
1 cup shredded sharp cheddar cheese
In a medium (10-inch) nonstick oven proof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and peppers; season with salt and pepper, and toss to combine. Cover skillet, and cook 10 minutes; uncover. Add garlic and cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, with salt and pepper to taste.
Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet. Cook on stove, over low heat untouched for 2 minutes. Cook for about 10 minutes longer, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center.
March 7, 2011
Mushroom and Chicken Orichette
This dish is a staple in our house, some people may turn to cereal on nights they don't want to fuss in the kitchen, I turn to this. It is an easy meal, and there are no end to ways to sub out ingredients for what you have on hand. Use defrosted shrimp in place of chicken, add some spinach, spring vegetables would make a nice prima vera. If you don't have wine or choose not to cook with wine it comes out just as good. The recipe below is based on my measurements, it is not perfect, it even gets better with tweaking. Its an easy recipe to make your own, and impress friends and family!
Mushroom and Chicken Orichette
Ingredients
Serves 2
1 boneless chicken breast, split
4-5 mushrooms, sliced
2 cloves garlic, minced
2 Tbsp olive oil
2 Tbs butter
pinch red pepper flake
salt and pepper to taste
1/2 lb Orichette pasta, cooked (any small shape works well)
1/2 cup white wine (optional)
fresh chopped parsley (optional)
grated Parmesan cheese(optional)
Season chicken with salt and pepper. Heat 1 Tbsp of olive oil in a skillet over medium heat and cook chicken, you want it to be golden on the outside. Remove chicken from the pan, slice and reserve. Add the remaining olive oil and butter to the pan. Once butter melts add the garlic and red pepper flake. Once garlic is starting to become golden, add mushroom. When mushroom are cooked add sliced chicken back to the pan, turn heat up to medium high and add wine. Cook about 3 minutes, then add the cooked pasta and toss to coat. Serve with parsley and cheese if desired.
Mushroom and Chicken Orichette
Ingredients
Serves 2
1 boneless chicken breast, split
4-5 mushrooms, sliced
2 cloves garlic, minced
2 Tbsp olive oil
2 Tbs butter
pinch red pepper flake
salt and pepper to taste
1/2 lb Orichette pasta, cooked (any small shape works well)
1/2 cup white wine (optional)
fresh chopped parsley (optional)
grated Parmesan cheese(optional)
Season chicken with salt and pepper. Heat 1 Tbsp of olive oil in a skillet over medium heat and cook chicken, you want it to be golden on the outside. Remove chicken from the pan, slice and reserve. Add the remaining olive oil and butter to the pan. Once butter melts add the garlic and red pepper flake. Once garlic is starting to become golden, add mushroom. When mushroom are cooked add sliced chicken back to the pan, turn heat up to medium high and add wine. Cook about 3 minutes, then add the cooked pasta and toss to coat. Serve with parsley and cheese if desired.