Vegetable [bacon] Frittata

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Tonight’s dinner was Vegetable Frittata! I jazzed up Martha’s recipe with some good ole’ bacon! It was really tasty, like breakfast for dinner.

It was pretty simple to cook, as long as you have a cast iron pan. Otherwise I’m not sure how to make it happen. Even I couldn’t get that crafty. I had to run to Target for a pan. 🙂 The vegetables really make this a savory dish, very appropriate for dinner. It also can be eaten at room temp says Martha, perfect for when you are eating and multitasking as I often find myself. Pictures this evening are courtesy of Brian!

The grocery list:

8 large Eggs

1/2 lb Green Beans

1 Tomato

6 slices of Bacon (I made 7, but Brian ate one.)

1 c Broccoli florets

1/2 medium Red Onion (used the other half from last night’s Taco Burgers!)

1/2 c Sour Cream

1 lb Gold Potatoes

4 cloves of Garlic

3 T Olive Oil

S&P

1 c Grated Parmesan

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Preheat the oven to 400 degrees. Prep the bacon by laying each slice on a foil lined baking sheet. Then prep the broccoli by tossing the florets in about a tablespoon of olive oil and salt and pepper.

Place the broccoli in the oven on the second from the top rack. Place the bacon on the middle rack or one lower. Don’t worry about waiting for the oven to fully preheat.

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After 20 minutes, the bacon will be almost crisp and the broccoli will be close to done. Flip the florets over and move to the middle rack. Pull the bacon out and transfer slices to a paper towel lined plate.

Let the broccoli cook for another 5 to 10 minutes until nice and roasted. When finished, set aside in a bowl until cool enough to chop.

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Make a little roasted potato side by slicing up some baby gold potatoes into 1 inch pieces. Toss the pieces with four chopped garlic cloves, 1 tablespoon of olive oil, and salt and pepper.

Place the potatoes onto the lower rack once the broccoli and the bacon have finished cooking. They will take about 20 minutes and can cook while you prepare the frittata.

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Crack 8 large eggs in a medium bowl and whisk with 1/2 cup of sour cream until well mixed. Set aside.

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Wash and trim 1/2 pound of green beans and cut into 1 inch pieces.

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Chop up half of a medium red onion.

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Dice a tomato into 1/2 inch pieces. [Not shown to size.]

Chop up the broccoli.

Rip or chop up the bacon into small pieces. Not talking bacon bit size, you want a nice big bite of bacon with your tata.

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Break from chopping to look at the cat. Heat up 1 tablespoon of olive oil in a 10 inch cast iron skillet over medium heat while you take a picture of the cat.

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Add the green beans and the chopped onion to the hot skillet. Add some bacon grease if you have it lying around.. Cook for about 10 minutes, stirring occasionally, until the beans are to your tenderness liking.

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Add the bacon, tomatoes, and the broccoli to the skillet and mix well. Season with salt and pepper.

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Pour in the egg mixture while mixing. You want to combine the egg and all of the ingredients quickly before the egg sets.

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Once combined, top the frittata with a cup of grated parmesan cheese.

Let the egg cook for 2 minutes or until the egg begins to set. Then transfer to the oven on the upper rack. Allow the frittata to cook undisturbed for 8 minutes. It will begin to bubble and set on the top. Turn on the broiler and give the cheese a minute to brown and bubble up.

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This would be a good time to check on the taters!

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After the cheese has turned a golden brown, pull it out and run a rubber spatula around the rim to loosen the egg. Transfer to a plate carefully, by easing the spatula under the frittata and helping slide it onto the plate.

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Cut into wedges and serve alongside the roasted potatoes.

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A great anytime meal! 🙂

Crumbly Blueberry Muffins

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I started my adventures in the kitchen as a baker. Mostly because I loved the product. But as I have been cooking, I’m developing a love for the process. I love the steps it takes to create a meal. Not that there aren’t steps in baking, but a good portion is hands off.

This morning I woke up in a hands off kinda mood. So I threw some dry ingredients in one bowl, wet in another, combined to make a batter, and baked up 12 delicious muffins. I define hands off as less time prepping than baking, you may define it differently. Tip for baking: Get all of your supplies together before you begin, it will take 2 minutes at the start and save you 5 to 10 during.

Brian loves the Starbucks blueberry muffins with the crumbly tops so I put a little streusel topping on before baking.

1 c. + 2 tbs. white sugar

2 tsp. vegetable oil

2 c. + 1 tbs. AP flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. butter (1 stick); softened or pop it in the micro for 15 seconds

2 tsp. vanilla

2 eggs

1/4 c. half and half

1/4 c. skim milk

(if you have whole milk, use 1/2 c. instead of skim and half and half)

2 c. frozen wild blueberries (fresh would be amazing, also wouldn’t turn the batter purple)

Begin by preheating to 350.

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Prep the pan by using cupcake liners or spraying the pan with nonstick spray. Make the streusel by tossing together 2 tbs. sugar, 1 tbs. flour, and 2 tsp. vegetable oil. Set these things aside.

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In a small bowl (or not your largest) dump the 2 c. of flour. I like to whisk the clumps out, you don’t have to.

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Add the baking powder and salt.

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Whisk together and set aside.

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Into a bigger bowl, add 1 c. of sugar.

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And the stick of butter.

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Beat together until creamy. My mixer makes little balls, that’s fine, too.

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Beat in the eggs, one by one. Mix just until incorporated. If you mix too long you will over beat the eggs. If you don’t mix after each one you will over beat the eggs later when adding the flour trying to incorporate everything later. A good rule of thumb is to mix everything until it’s just incorporated. If you see flour or sugar later, you can always use a spatula and hand mix.

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Add the vanilla and mix.

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Then pour in the milk. This will make a very runny mixture.

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Slowly add the flour while the mixer is running. I added it in three parts. Again, if you add it all at once you will over beat the mixture trying to get everything incorporated.

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Pour in the blueberries! No need to defrost. In fact, if you defrost them they will turn your batter completely purple with their juices.

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Mix together gently, less purple the prettier!

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There is enough batter for 12 nice sized muffins. I skimped a little, leaving me with a couple small muffins and extra batter. I used heaping tablespoons to fill the cups.

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Top each with the sugar mixture from earlier.

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Bake on a rack positioned in the middle of the oven for 20 to 25 minutes. At 20 minutes, I noticed my tops were not getting crispy so I turned on my weak ass broiler and let them brown for a couple minutes. You probably won’t need to do this. Check the muffins with a cake tester, it should come out clean.

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See my raw sugar? It’s still delicious. But the ones where it caramelized were heaven!

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Cool them in the pan for a couple minutes before moving to a wire rack.

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I ate one before that last step. It was steamy. It was delicious. I ate two. 🙂

Mexican Breakfast – Huevos Rancheros

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Tonight was a lesson in oven rack placement. I realized that maybe, just maybe, I could prevent my food from burning on the bottom if I move the rack higher in the oven. I know, genius.

I love Mexican food, I love Melissa D’Arabian, and I also love recipes that can easily be scaled to fit the number of people eating, so therefore I love Huevos Rancheros! This recipe is from Ten Dollar Dinners and I hardly strayed, just on cooking time.

I should also mention that I have a beautiful new camera to take pictures. Hopefully my food will jump off the screen now! Thanks, Karl (my camera)!

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2 eggs (could make with only whites)

2 small tortillas

1/4 cup black beans

1 tbs melted butter

1/4 cup of salsa

1/4 cup of Monterrey Jack cheese

S&P

Start by preheating to 400. Cut the tortillas down to fit into the cups, about 5 inch diameter. Spread melted butter and salt on them before pressing into muffin pan.

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Mix the beans and the salsa together with a little S&P, a pinch and a few grinds by my standards. And fill the tortilla cups with the mixture.

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Top each with an egg, or egg white, my cups were a little full – probably should have saved the yolks for a later purpose.

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Put into the oven for about 8 minutes, the Enterprise took about 11. When the egg has barely set, top with the cheese! This is when I thought to move my oven rack, the egg took longer than suggested but my tortilla smelled like it was on the verge, so I popped the pan up a notch in the oven.

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Tent with foil and bake for another 6 to 7 minutes, the Enterprise took 10 to fully melt the cheese.

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Grab both sides of the tortilla and pull the cup out to serve. Yum! A great breakfast idea for Friday! 🙂

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