Temperatures are rising here in Bozeman. Today we enjoyed a bike ride through town which led us to a community garden just beginning to really take off with everyone’s love-sewn vegetables. I just like to peek at what everyone is growing. It made me think of what to make for dinner. Summer is in our faces today. What are your favorites to make on a warm day?
This frittata was a tasty meal to close our day; sweet bursts of flavor soothed by creamy goat cheese, feeling ultimately healthy. I had never made a frittata. I mean, I had certainly come close, making an omlet will guarantee you to be almost there. Simply leave it alone in its pan, dollop with the cheese and bread crumbs and bake in the oven to get the eggs to set. It will work with what your garden offers you, but I really love the corn and tomatoes in this.
SUMMER VEGETABLE FRITTATA
Inspired by Clean Eating, July 2011
1 Tablespoon Olive Oil
1 Medium Onion, Diced
1 Clove Garlic, minced
1 Meduim Zucchini, cut into half moons
1 Ear of Fresh Corn Kernels, sliced from the cob
1 Cup Cherry Tomatoes, Cut in half length-wise
Salt and Pepper
1 Teaspoon Water
1 Teaspoon Dijon Mustard
2 Oz. Soft Goat Cheese
1/2 Slice of Whole Wheat Bread, processed into Crumbs
Set oven to Broil.
In a large, oven-safe skillet, pre-heat Olive Oil and/or Butter. Add Onions and Garlic and cook for 3 minutes.
Add Zucchini and Corn Kernels and cook for another 3-4 minutes, until softened.
Add Tomatoes and cook for 1 more minute. Add Salt and Pepper to taste and stir.
Meanwhile, in a small bowl, combine Eggs, Water, and Dijon Mustard and a little Salt and Pepper. Whisk to combine. Pour Egg Mixture into skillet with Vegetables. Allow to set over medium heat for about 3 minutes, pulling back sides to allow eggs to settle in evenly. After 3 minutes, it will be wet on top, but nearly set on the bottom.
Dollop Goat Cheese over Frittata and sprinkle Bread Crumbs on top.
Place into oven for 4-5 minutes or until completely set. Remove from oven and let sit for 1 minute before transferring gently, with a spatula, to a cutting board.
Welcome to my latest creation. My daughters are crazy for baked goods so this summer we are trying some new recipes. The blueberries are so beautiful right now and bursting with flavor. The topping is crumbly and makes these muffins a bit irresistible. My first thought this morning was “maybe I should have one for breakfast.” Yumm….
First make the topping and refrigerate until you are ready to use.
Makes topping for 18 – 24 muffins
3/4 cup light brown sugar
4 tablespoons unsalted butter cubed
1 teaspoon cinnamon
Makes 18 – 24 muffins
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups sugar
2 tablespoons unsalted butter, melted
2 cups sour cream
2 teaspoons orange extract
1 teaspoon vanilla
Zest 1 large orange or 2 small oranges
2 cup fresh blueberries
Want to make your family smile with a gourmet breakfast that couldn’t be easier? Try these yummy savory muffins. I used to eat these for breakfast a few times a week when I worked across the street from the Millstone Bakery, a nook reeking of roasted coffee, sweet breads and other gourmet manifestations . I loved this place and was sad the day Millstone closed. However, they printed and shared their recipies with all of their faithful customers who came in for some irresistable goods on the last day of business. How thoughtful – thank you Millstone! I have changed the recipie a bit and remember – this is a quiche so you can add other veggies, cheeses, or herbs.
makes 2 dozen
3 cups of half and half
1/2 minced onion or shallots
1 cup (drained) chopped spinach
8 oz shredded cheddar cheese
2 cups flour
2 1/2 teaspoons baking powder
1 tsp salt
Preheat oven to 350. Wisk first 5 ingredients. Stir in flour, baking powder, salt. Pour into greased muffin pans (almost to the top). Bake 25 minutes until light browning on top. Wait 5 minutes before removing from muffin pans.
First 5 ingredients
Plated with Fruit Salad and Avocado
The thing you are going to love the most about this post is that in addition to a sweet breakfast plan, you will walk away with a recipe for the most comforting, butter-melting, honey-drizzling-good English Muffin recipe you never knew existed. It is all thanks to my cousin’s wife, Meredith, who brought a loaf of these to our Thanksgiving family gathering a couple of years ago. I can’t remember the loaf lasting too long, and given the way my large family plunges into something delicious, like pyranah’s devouring their prey in a rapid feeding frenzy, I’m lucky to have tried a slice, or perhaps even two… and I have not forgotten them. “Meredith’s Mom’s English Muffins” is my top page under the breads category in my recipe binder. So, when Southern Living offered a suggestion for English Muffin French Toast recently, I knew I would not be buying English muffins.
Meredith made hers in a regular loaf pan, but she mentioned that her mom had often used a large, empty tin can to make them round. Intrigued, naturally, I had to try the tin can thing. What you see below is one recipe of the English muffins,divided among two cans; the first before the rise, and the second, after. These cans originally held pineapple juice.
I guarantee these “muffins” are so simple, and yet fail-proof impressers. Baked in a loaf pan, the smell of them baking will wow anyone who sets foot in your house. Saying you made your own English muffins, alone, will require its own set of wowed comments. Make them round, and really, you’re just showing off. I’ll give you one must-do instruction, just as Meredith’s mom’s recipe directs: “Use real butter on these.” But, of course.
MEREDITH’S MOM’S ENGLISH MUFFINS
2 Packages Rapid Rise Yeast
6 Cups all-purpose flour
1 Tablespoon Sugar
2 teaspoons Salt
2 Cups Milk
1/4 teaspoon Baking Soda
1/2 Cup Water
*you will also need a food thermometer
Combine 4 Cups flour, yeast, sugar, salt and soda in medium bowl and set aside.
Heat liquids (milk and water) in a saucepan on the stove until very warm (120°-130°…if it goes over you will kill the yeast and they won’t turn out). Add to dry mixture and beat well with mixer.
Gradually stir in the rest of the flour to make a stiff and sticky batter.
Pour batter evenly into two greased loaf pans or extra large, clean tin cans. Cover with a towel and let rise in a warm place until double or rising out of pans- about a half hour.
Bake at 400° for 20-25 minutes. Remove from pans immediately and cool.
“Best served with real butter!”
Moving along to the fabulous french toast: I love this spin on the breakfast classic. It’s not too out there- you know, same flavors and everything (with the possible exception of orange zest), but why not change up the bread a little and go for a subtle difference? Your shapes are different, too, which just makes this look so pretty! Then there is the lovely greek yogurt and syrup combo for a topping; a bit of a travesty that no one thought of it until now. It’s just no wonder breakfast is my favorite meal of the day, and this one says it with love.
Who will you make this for?
ENGLISH MUFFIN FRENCH TOAST and CREAMY SYRUP SAUCE
From Southern Living
4 Large Eggs
1 Cup Buttermilk
2 teaspoons Orange Zest
1 teaspoon Vanilla Extract
6 English Muffins, Split
2 Tablespoons Butter
1 Cup Plain Greek Yogurt
2 Tablespoons Maple Syrup
toppings: Chopped fresh peaches,
strawberries, blueberries, or
whatever you have is season
Whisk together first 4 ingredients in a bowl. Place English muffins in a 13×9-inch baking dish, overlapping edges. Pour egg mixture over muffins. Cover and chill 8-12 hours.
Remove muffins from remaining liquid, discarding liquid.
Melt butter in large skillet and cook muffins in batches over medium-high heat for 2-3 minutes on each side, or until muffins are golden.
Stir together yogurt and syrup until blended. Serve over English muffin french toast and fruit.