Frittata - zucchini and broccoli

Mine didn't turn out this fluffy,
but I guess it could if I had used more eggs.
The one in the recipe is about 3/8" thick
 and more fully loaded
 with veggies!
The pan I use is about 14" diameter, but you get the idea.

Yummy breakfast and easy too!
What I really like about this recipe is that you can customize it by using any vegetable you can find in your fridge!
Today I used zucchini and broccoli. I got the recipe from my Italian artist friend, Shirley... ;)

2 small to medium zucchini
1 broccoli crown (no stems)
1-2 tbsp extra virgin olive oil (or cooking spray)
6 eggs
1/3 cup milk
salt, pepper, garlic salt
cheese (whatever you like - I used cheddar because that is what I had)

Spray large skillet with cooking spray, or coat thoroughly with olive oil.
Dice zucchini and broccoli into pieces 1/4-1/2 inch pieces. Add to heated skillet and cover. Cook on medium to high for 7 minutes. Stir, then recover and cook for another 3 minutes, or until veggies are lightly browned.

While veggies are cooking, beat eggs and milk, grate cheese.

Pour egg mixture over veggies, sprinkle with grated cheeses. Add spices.  Cover and cook for about 10 minutes, or until eggs are firm and cheese is melted.
At this point I like to place under broiler until eggs are lightly browned on top, but this is not necessary.

Serve with muffins or scones.

Thank you Shirley for this great recipe! What a great way to start a day!

YUM!

Daddy's Chili

A good hearty meal for a cold day


4 types of beans

     pinto, butter, kidney, black (use what you like! we use them all!)

1 1/2 lb lean ground beef
2 tbsp oil (olive if you are trendy, veg works good too)
1 red onion
1 white onion
1 shallot
4 green onions
2 cloves garlic
4 kinds of peppers (as hot or not hot as you like!)
we used:
jalapenos
yellow wax
anaheim chili
bell pepper (red, yellow, and green)
chili powder
cumin
salt
pepper

brown ground beef, set aside
saute onions, garlic, and peppers
add beans and spices
simmer for at least 1 hour

optional: 
of course you can always add more hot peppers
grated cheese
tomato sauce or diced tomatoes or both

Cauliflower Roasted

image from wikipedia

I'm kind of tired of steamed veggies.
Once again, I am not a gourmet chef, and will never claim to be. I just wanted to do something different with my veggies tonight. Even my non-veggie eater gobbled these down!

Roasted Cauliflower

1/4 cup vegetable oil (or olive oil)
2 tbsp garlic salt
1 head cauliflower, cleaned and broken into florets
1 tsp basil
1 tsp parsley (if not already in the garlic salt)
pepper
1 tbsp lemon juice

preheat oven 350 degrees
pour vegetable oil and garlic salt and spices in plastic bag
add cauliflower florets and shake until well coated
pour cauliflower mixture into greased casserole dish
spritz with lemon juice

bake for 20 minutes covered
*optional - sprinkle shredded cheese (parmesan is my favorite) over cauliflower
broil for 5 minutes

That's it!
prep time: 10 min
total time: 35 min
calories: who knows, not bad

Potato Soup

6 large potatoes, cubed, unpeeled
4 cups of water
1 package of knorr vegetable soup mix
2 cans chicken broth
5 stalks of celery
1-2 shallots or green onion, diced

1 half-pint half and half
1 can condensed cream of mushroom soup
1 jar ragu cheese sauce
1 jar real bacon bits

Place first six ingredients in pot on stove, medium heat. Boil until potatoes are soft (about 20-30 minutes). Stir occasionally. Mix together last four ingredients. Add to potato mixture.

Serve with garlic bread, crackers or buttered rolls.

Calories - too many
fat content - too much
taste factor - too amazing