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.
The wild Sockeye Salmon is a wonderful and rare indulgence in our home. We splurge on salmon only every now and then and when we do the family is happy! It is as if I can see all the nutrients, proteins and omega 3 oils come to life in front of my very eyes as my children seem to hone super powers after a meal like this. Salmon is a great choice when choosing seafood because it not only has great flavor and can be cooked in a variety of ways but it is also rich with Omega-3 fatty acids, making it one of the healthiest fish to eat. The linguine has a Parmesan cream sauce drizzled on it and the spinach was cooked in a hot iron skillet for only a couple of minutes without oil or butter. This is a rich and delicious meal and should definitely be paired with a good bottle of wine. I also served a whole wheat baguette (a post for another time) fresh out of the oven that we pulled apart with our hands – great for picking up the last of the cream sauce. I hope you enjoy.
By the way this is the second post using seafood since the beginning of nu-trio. I am anxious to talk about the issues and our impact as consumers. I don’t want to be preachy so please feel free to proceed to our Earth page if you share an interest on the topics of fish farming, over fishing and our ability to make a difference.
INGREDIENTS – Blackened Sockeye Salmon
6 ounces of linguine
1 bag of baby spinach
2, 5 ounce salmon filets
INGREDIENTS – Parmesan Cream Sauce
¾ stick of butter
8 ounces heavy whipping cream
1 cup grated parmesan cheese
SALMON PREP and STEPS
9. Serve filet on a bed of pasta and spinach, drizzle sauce, garnish with paprika and enjoy!
The taco is a delicious creation in which the eater is able to design a new masterpiece with each tortilla. Really…building a taco is just good fun. On tap tonight; a meatless taco, made with Morningstar Crumbles, topped with all the good stuff. Super easy to throw together and you can use any filling that sounds tasty – try grilled shrimp, ground beef, or tofu.
makes 8 tacos
1 bag of Morningstar Crumbles
1 avocado diced
1 tomato diced
1/2 cup red onion diced
10 sprigs of cilantro
1/2 cup cheddar cheese shredded
1/2 cup sour cream
1 lime cut into wedges
flour or corn tortillas
Prepare your toppings
Cook your filling
Heat tortillas – I use tongs and heat mine over the flame of my stove top
Build a taco and enjoy!
Let’s talk about Vidalia onions today. Now, if you happen to be from Vidalia, Georgia- or the 20 counties surrounding the town which are able to grow these famously sweet onions, or have a mother from south Georgia- you know that the pronunciation goes like this:
[VI (like “pie“) DAY- YUH] (don’t forget your southern drawl)
The deliciously sweet taste of Georgia’s official state vegetable began on a Toombs County family farm in 1931. The sandy soil and mild climate was just where these babies wanted to grow, so as more and more onion lovers sought out that sweet, sweet flavor, more south Georgia farmland was dedicated to the cause. You’ll pay a little more per pound for a Vidalia, but it is worth it, given that you might actually catch someone eating one apple-style one day. The Vidalia onion is distributed far and wide these days, and finding them in our beloved appalachian market was no surprise.
My challenge was finding just the right recipe to share with you. Which of dozens of onion recipes would showcase the sweetness that no other onion-growing region can mimick? My answer, believe it or not, lay in a random and old issue of Taste of Home that literally fell into my lap (but that’s just because I haven’t cleaned off that shelf where I tend to stack random things). Before I settled on modifying the 2001 recipe for a tomato-onion phyllo pizza, I thought I would do just one last internet search for extra inspiration. A search for Vidalia onion recipes on Epicurious brought me right to a fantastic cookbook I had just purchased over Spring Break, reminding me of a to-die-for recipe for a Vidalia Onion Tart.
My mission now was to combine these two into something marvelous…
I had a fit over the taste of this dish. I seriously did. I mean, the hubby and I ate half the tart for dinner and were all excited about lunch the next day, where we finished off the rest. Gone. It was seriously good. Now, I do have some, um, revisions to make, however. I did not put enough tomatoes on mine; I let the onions steal the show, and I’m sorry about that. My apologies to the tomato. I will make up for it in the recipe posted, instructing you to make full layers of tomatoes, both beneath and above the onion filling.
TOMATO AND VIDALIA ONION TART
Adapted from Holly Herrick’s Southern Farmer’s Market Cookbook
For the Crust:
3 cups all purpose flour
1 teaspoon salt
2 sticks cold butter, cut into 1″ cubes
5-6 Tablespoons ice water
For the Filling:
3 Tablespoons butter
4 or 5 large Vidalia Onions, cut in half and sliced thinly
2 Tablespoons fresh Thyme, minced
2 Tablespoons fresh Oregano, minced
1/2 Cup White Wine
3 Tablespoons Honey
1 Egg, beaten
2 Tablespoons Heavy Cream
5 or 6 Roma Tomatoes, thinly sliced
1 Tablespoon Olive Oil
salt and pepper
Prepare the crust- Mix flour and salt together. Cut in the butter by pulsing in a food processor or cutting with two knives until mixture forms pea-sized clumps. Add ice water, 1 tablespoon at a time, until dough can be pressed into a ball. Form into ball and wrap in plastic wrap. Place in fridge for a half hour or so (or up to 3 days).
In a large skillet, melt butter and add thyme and oregano to infuse. Add onions and Cook down for about 15 minutes over med-high heat, but don’t let onions brown. Add the wine and the honey and cook for another 5 minutes. Remove from heat and cool. Stir in Egg and Cream.
Drizzle sliced Roma Tomatoes with olive oil and sprinkle with salt and pepper.
Preheat oven to 375°. Remove dough from refrigerator and roll out into a 1/4″-thick circle on lightly floured surface. Place in pie plate and flute as desired. Fill with pie weights (I used parchment paper and uncooked rice, but also pricked dough with a fork) and bake for 20-25 minutes. Remove weights and reduce heat to 350°, bake for 15-20 minutes more. Allow to cool.
Line bottom of crust with half of the sliced Roma tomatoes to cover bottom of tart. Top with Onion mixture. Top onions with remaining tomatoes and press them into the onions slightly. Bake at 350° for 35 minutes.
Our Kid-Friendly Meal: Louisiana Red Beans and Rice with Cheddar Puff Pastries and Roasted Green BeansPosted: May 15, 2011
Our schedules are hectic. Days are full and crazy, but everybody in the family appreciates a hearty, homemade meal, and this “go-to meal” gets all-around approval. We are entering this post into Kitchen Corners’ May Cook-off , which challenged us to “bring it” with our kids’ favorite dish, so we could help moms and dads tackle the hectic job of dinner by sharing a recipe that ensures that the kids are going to smile…and so are they.
Elisa grew up in New Orleans, and if you’re not already excited about this blog, get there, because she has some AMAZING food to share with us all, I kid you not. She recently made the Louisiana favorite, red beans and rice, for a get-together, and not only was it outstanding, it was cool to see all the kids gobble it up and ask for more. This is our kid-friendly, go to meal.
It’s always a parent’s favorite thing to see some healthy green on their tot’s plate. These roasted green beans have flavor that typical steamed beans can’t match. And just wait until you say the words, “Cheddar Puff Pastries” to your five-year-old and see if their eyes don’t light up like twinkle lights. Elisa showed me how to make these tonight, and I guarantee I will be making them again real soon…because naturally, there are no leftovers.
They eat it, moms and dads. They really do. Even Harper came in, exhausted from an outing with Nana tonight, having already snacked herself silly, but we fixed her a plate anyway, and I don’t think there was a bean left on it. She’s 14-months-old, people. 14 months.
The trick to pulling this meal off without a hitch is doing enough planning ahead to get your beans soaking. That is pretty simple. After that, your tasks include chopping veggies and simmering. Not. hard. The green beans are absolutely easy, and the cheddar puff pastries, you can make ahead of time. Use canned kidney beans in a pinch. I hope you will have as much fun with this as I did today, and maybe your kids will offer their gratitude with a Justin Bieber dance party after dinner, just like ours did!
LOUISIANA RED BEANS AND RICE
Adapted from Joy of Cooking
1 pound red kidney beans
1 bell pepper, chopped
1 med. onion, chopped
2-3 cloves garlic, chopped finely
1 cup celery, chopped
8 cups water
3 cubes vegetable bouillion
2 teaspoons creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
* Once you have picked over and rinsed dried beans, place in container and cover with water by 2 inches. Soak in fridge overnight.
ROASTED GREEN BEANS
1 pound fresh green beans, washed and snapped
drizzle of olive oil
salt and pepper
CHEDDAR CHEESE PUFF PASTRIES
Adapted from the Beechwood Inn‘s recipe for Gourgeres
7 tablespoons of Butter
1 Cup Skim Milk or Water (or a combo of the two)
1 1/4 Cups Flour
1 Tablespoon Sea Salt
Dash of White Pepper
Dash of Sugar
1/2 teaspoon Nutmeg
1 Cup Cheddar Cheese, grated finely