“Kitchen sink” Fritatta..- Wednesday Weekly Recipe post

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THIS, dish, is honestly, one of the most awesome culinary tidbits..A Fritatta is SERIOUSLY, one of the most versatile, healthy, quick, EASY meals to make- with WHATEVER you happen to have 😉  I used my medium skillet for this one, it was late, we were hungry, I was running out of stuff, BUT we ALWAYS have eggs..ALWAYS have some sort of veggies, and meats ..so ..get busy!!  😉  sautee whatever mix of stuff you happen to have..(mind you- NOTHING is “off limits” for this dish..) I used some grass fed BUTTER to sautee this in..>.. mmmm BUTTER…..( or you may use olive oil if you prefer)  Be creative 😉 get everything nicely sautee’d and soft. On the side, whip some eggs up ( with or without some cream, or broth for posterity)  pour egg mixture over your sautee mixture, cook until set a bit. If you add cheese, (or not) you may want to brown it a bit, so- set under a broiler for a few minutes, and wallah!

This is the best option, because it is a virtual crowd pleaser. You can tame the meatlover, or the vegetarian, the Paleo person, the Keto person, and pretty much just anyone who likes food. It is also great for breakfast, lunch and dinner too 😉 also served hot, room temp or cold..;-) win win win win!!  As always , I highly recommend using only the cleanest food available in your area, free range , grass fed, organic.. Health is Wealth.   ENJOY!

 

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It’s just the way we eat – Wednesday Weekly recipe post

It’s just the way we eat 😉

A picture speaks 1000 words …

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Did she say “Crack slaw” ? ;-) … Saturday weekly recipe post

Crack slaw 😉

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The Stuff you need:

  • 1/2 head red cabbage shredded
  • 1/2 head white cabbage, shredded
  • 1 large carrot, peeled, and shredded
  • 1 medium red onion, sliced thinly
  • 4 green onions, chopped finely
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1 TBS fresh ginger, chopped
  • 4  garlic cloves, chopped
  • 2 TBS sesame oil
  • 2 TBS raw sugar 
  • Cashews (optional)
  • Sunflower seeds (optional)
  • salt, pepper, crushed red pepper, and lemon pepper- to taste

What to do with the Stuff:

Mix all together, in a bowl, chill 4-6 hours mmmmm!

Fresh Zucchini Herb Fritters

Fresh Zucchini Herb Fritters
Can be easily modified for gluten free, and Paleo.
Always try to use organic, and clean/non processed, whole foods 😉
Makes 8 fritters
zuc
The Stuff you need:
  • 2 large zucchini’s- cut ends off
  • 1 tsp – plus ¼ tsp salt
  • ¼ cup diced green onions
  • 1/8 cup chopped fresh dill
  • 1/8 cup chopped fresh parsley
  • juice of 1/2 lemon
  • 2 large eggs, lightly beaten with a fork
  • ½ cup all-purpose flour (optional if paleo)
  • 1/2 cup panko /or seasoned bread crumbs (optional if paleo)
  • 1/4 c grated parmesan cheese (optional if paleo)
  • ½ tsp baking powder (optional if paleo)
  • ¼ tsp ground black pepper
  • Olive oil for pan
What to do with the Stuff:
  • Grate zucchini on large grating holes or use food processor with the grating blade attachment
  • Place in a large bowl, stir in 1 tsp salt
  • Set aside for 20 minutes
  • After 20 minutes, squeeze dry zucchini over sink, to remove extra water
  • You may also use a cheesecloth for this to expedite process
  • The amount of water you squeeze out will seem like a lot
  • Add another ¼ tsp salt, or to taste
  • Add chopped green onion, dill, parsley, lemon juice, beaten eggs, salt, & black pepper,  mix well
  • In a small bowl combine flour, panko, parmesan, and baking powder
  • Add to the zucchini mixture, mix well
  • In a large heavy bottomed non-stick skillet  heat 2 tbsp of olive oil over med-high heat
  • Using a tablespoon, add zucchini mixture to skillet, and gently flatten the tops with a fork
  • Cook 3-5 min per side on medium-high heat, adding oil as needed, until golden brown
  • Place on a paper towels to absorb excess olive oil

May serve with homeade Tzatziki sauce, or sour cream (optional if paleo)

Coco’s Homemade Italian pasta salad (Saturday weekly recipe post)

 

  •              Coco’s Homemade Italian pasta salad 
  • cocos pasta salad
  •  

    The Stuff you Need:

    The dressing:

    • 1 & 1/4 cup olive oil
    • 1 & 1/4 cup red wine vinegar
    • 1/2 c ground parmesan cheese
    • few splashes worcestershire sauce
    • 4 garlic cloves, chopped
    • 2 Tablespoons lemon juice
    • 2 Tablespoons garlic powder
    • 2 Tablespoons dried basil
    • 2 Tablespoons dried oregano
    • 2 Tablespoons dried parsley
    • 3 teaspoons ground black pepper
    • 2 teaspoons salt
    • 2 teaspoon white sugar

    The Rest of the Stuff :

    • 32 oz cooked Penne pasta
    • 3-4 large jars marinated artichoke hearts (undrained)
    • 3 cups fresh sliced mushrooms
    • 40 + cherry tomatoes, halved
    • 1 large sliced red bell pepper
    • 1 large sliced green bell pepper
    • 1 large sliced yellow bell pepper
    • 2 bunches chopped green onions
    • 2 (10-14oz) cans whole black olives, pitted
    • 3 cups sliced salami cut into strips
    • 3 cups sliced pepperoni cut into strips
    • 3 cups mozzarella cheese cubes 

    What to do with the Stuff: 

    • In a large bowl, whisk together dressing ingredients
    • Add cooked pasta, artichoke hearts (with liquid), mushrooms, tomatoes, all the peppers, and cheeses, green onions, olives, salami, and pepperoni.
    • Toss until evenly coated
    • Cover, and chill at least 4 hours, or overnight

    Serves 20 –  as an awesome side dish

 

Hummus

Hummus

Hummus

 

  • 1 clove garlic
  • 2 cups garbanzo beans ( I prefer to do my own the night before, otherwise, use a large can (19 oz- drain liquid)
  • 4 TBS lemon juice
  • 2 tsp tahini
  • 4 cloves garlic, chopped
  • 1 teaspoon salt
  • salt & pepper to taste
  • 2 TBS olive oil
 What to do with the Stuff 😉
Put garbanzo beans into blender or food processor (reserving a few for garnish, if desired)
Add lemon juice, tahini, chopped garlic and salt
Blend until creamy and well mixed
Transfer the mixture to a serving bowl
Refrigerate 2-3 hrs
Sprinkle with pepper, paprika, and pour olive oil over the top
Garnish with reserved garbanzo beans
Serve with fresh baked Turkish Pide bread, or baked pita chips
Also serve with fresh cut veggies: cukes, carrots peppers, celery, and carrots.

Awesome Bhaba-Ghanoush

Baba Ghanoush

 

Stuff you will need
  • 2 medium eggplants (roasted, see below)
  • 2 TBS tahini (sesame paste)
  • 1/4 cup lemon juice
  • 4-6 roasted garlic cloves
  • 1/2 tsp ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup chopped parsley leaves
  • 1 TBS olive oil
What to do with the Stuff :
Roast Eggplants & Garlic as follows;
Line a baking sheet with aluminum foil
Place eggplants onto the baking sheet and prick in several places using a fork
Broil eggplants 3-4 minutes on all sides
The skin will darken a little, this is a good thing, it adds depth to the flavors of the Baba Ghanoush
Turn broiler off, and heat oven to 375 degrees F
Roast garlic & eggplants 25 to 30 minutes, put in ziplock baggie, or put in bowl cover a bowl with saran wrap
Cool 15-20 minutes until easily handled
In another bowl, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl with a fork
Split the eggplants, and scrape out flesh and add to the tahini mixture
Mix eggplant into tahini mixture with a fork until smooth with some texture remaining
Cool to room temperature then stir in parsley, refrigerate for 2-3 hrs.
Serve with homemade Turkish Pide’ bread ( recipe to be posted)
Tahini:
Tahini is a paste make from ground sesame seeds.
Tahini is sold in most grocery stores
Turkish Pide bread:
In next posted recipe

SIMPLE and easy oven crisped Pita Chips:
Cut whole wheat pita bread into wedges. Put on baking sheet,  bake @ 375 F until lightly browned ( 8-10 min)

 

Mediterranean Mussels

mussels

Stuff you Need 🙂

  • 3 lbs Mussels-rinsed (still in shell)
  • 2 tomatoes- chopped
  • 1 small onion- diced
  • 8 cloves garlic- crushed
  • 8-10 leaves Fresh basil- chopped (or 1 TBS dried)
  • 1/4 C fresh oregano ( or 1 TBS dried)
  • 1/4 C Fresh cilantro (or Parsley)-chopped ( or 1 TBS dried)
  • 1-2 serrano chilis diced (optional)
  • 1/2 C wine (whatever bottle you have opened)
  • 1 C Kermato, or Clamato, or V-8 or Tomato juice
  • Olive oil
  • Salt, Pepper, crushed red pepper to taste 
What you do with all the stuff 😉

  • Rinse Mussels, drain and set aside.
  • In Dutch over or large soup pan, sautee garlic, onion and tomato, in olive oil
  • Add all herbs, serranos, wine, salt, pepper and tomato juice
  • Add all mussels, stir to coat all mussels, and bring to hearty simmer
  • Cover, lower heat and let steam for approx 8-10 min
  • Stir, make sure all are heated through.

Bacon Wrapped Omelette bites

Bacon Wrapped Omelette bites
bacon.wrapped.eggbites.jpgThe Stuff you’ll need (for a 6 muffin tin)

  • 6 whole eggs (preferably free range)
  • 12 slices bacon ( 2- per muffin cup)
  • 1 jalapeno pepper, seeded & chopped
  • 8-10 broccoli florets blanched, then chopped
  • 1 small  red onion diced
  • 6 slices of tomato
  • Salt, black pepper, red pepper flakes
  • Shredded Chedder/jack or pepper jack cheese- optional (omit cheese if you are following Paleo)
How to put all this Stuff together:

  •  Preheat oven to 350°F.
  •  Cook the bacon in a pan over medium heat only until  cooked through, but not crispy, about 5 minutes
  •  Blanch broccoli florets until bright green, drain chop
  •  Lightly grease muffin tin with olive oil
  •  Use 2 pieces of the bacon in each tin, wrapping around lining the inside edge of the tin
  • Put tomato slice in bottom of each tin
  • In a medium bowl, whip the whole eggs
  • Add salt and pepper and crushed red pepper to taste
  • Add the chopped jalapenos and diced onion
  • Combine thoroughly, use a soup ladle to put the mixture into each of the muffin tins lined with bacon
  • OPTIONAL – Add sprinkling of shredded cheeses to each cup.
  • Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes,
  • Eat or refrigerate, and save for later.
  • Makes 6 omelet bites.

(~quick slide tutorial~) Quick, delicious, Easy Peasy Breakfast Burritos ;-)

THESE ARE awesome!…TOTAL crowd pleaser!
WATCH THE TUTORIAL SLIDE 😉

You can eat these hot, cold, room temp.
They travel REALLY well for when you are “on the go”,
OR you can dress them up! by smothering in a sauce add a little cheese, and bake for a bit
and–the BEST part kids, and people of ALL ages, (even picky eaters!) will like these
SOOOO QUICK, and easy to make.

Here’s the goods I used for this recipe:

6 Flour Tortillas
3 eggs
3 sliced ham diced up
1/2 onion diced up
Handful shredded chedder /jack cheese
red pepper flakes
salt & pepper to taste
Hot sauce

What I did;

Sauteed ham & onion in a little bit of butter
Add whisked eggs, scrambled with the ham/onion
Add salt, pepper, red pepper flakes to taste
Add cheese, remove from heat, set aside
Put mixture in center of tortilla to roll up
Add a line of hot sauce of your choice (optional)
Add 1 TBS veggie oil to 12″ skillet, heat
Place rolled burritos seam side down in skillet, let brown for a few
Turning on each side with tongs to evenly brown
Serve with chile verde YUM!

NOTE, these are SOOOO easy and quick..you can just do plain cheese, or beans, sauteed’ veggies, chicken, rice, I have added Paella leftovers even! SO delish 😉 Pretty much, ANYTHING you want to stuff in these, you can.

ENJOYEEEE ! 😉

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