Persian Zucchini Frittata

This frittata, the time-stressed cook’s best friend, gets its flair from Middle Eastern touches. A little brown rice bulks it up to make it a stand-alone meal for two, and pomegranate seeds add pops of color, acidity and crunch. Serve with a green salad, if you’d like.

INGREDIENTS

  • 4 large eggs
  • 2 tablespoons water
  • ¾ teaspoon fine sea salt, plus more as needed
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, thinly sliced
  • 2 tablespoons finely chopped fresh ginger
  • 1 clove garlic, finely chopped
  • ½ teaspoon ground turmeric
  • Two 6-inch zucchini, coarsely grated
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup cooked brown rice
  • 2 tablespoons finely chopped fresh parsley leaves
  • Pomegranate seeds (for garnish; optional)

DIRECTIONS

  1. Preheat the oven to broil, and set an oven rack in the second-highest position.
  2. In a small bowl, whisk the eggs with the water and ¼ teaspoon of the salt.
  3. Heat a 10-to-12-inch oven-safe skillet over medium-high heat, and pour in the olive oil. When the oil shimmers, add the onion and cook, stirring frequently, until it begins to soften, 2 minutes.
  4. Reduce the heat to medium and cook, stirring occasionally, until the onion browns, 6 minutes.
  5. Stir in the ginger, garlic and turmeric and continue cooking, stirring frequently, until the garlic is fragrant, 2 minutes.
  6. Increase the heat to medium-high and add the zucchini (if using a 10-inch skillet, add just half of the zucchini), the remaining ½ teaspoon of salt and the pepper. Cook until the zucchini is tender, about 3 minutes, and repeat if needed with the other half of the zucchini.
  7. Stir in the rice until well combined. Taste, and add more salt if needed.
  8. Spread the vegetable-rice mixture evenly in the skillet. Pour the eggs evenly over it. Reduce the heat to low, cover and cook for 2 minutes.
  9. Uncover and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and puffed and the center is firm to the touch, about 3 minutes.
  10. Remove the frittata from the oven and let it sit for 5 minutes. (It will be puffy when it comes out but will deflate as it cools.)
  11. Garnish with the parsley and pomegranate seeds, if using. Cut it into wedges and serve hot or at room temperature

http://wapo.st/2c081m9

Fresh berry syrup

Ingredients:

  • 2 cups fresh or frozen berries (blueberries, raspberries, strawberries, or triple berry)
  • ½ cup water
  • ½ cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • ½ teaspoon vanilla extract

Directions:

  1. In a saucepan over medium heat, combine the berries, water, sugar, and lemon juice. Stir frequently, and bring to a low boil.
  2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries.
  4. Simmer until the sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
  5. Remove from heat and gently stir in vanilla.

This leaves the berries intact but if you want a smoother syrup you can blend it after you finish.

A family favorite that we call strueberry is made with ½ strawberries and ½ blueberries.

Easy grilled chicken

Two chicken breasts
Salt
Basil

Cut chicken breasts into strips (at least make sure they’re not too thick so the seasoning can go all the way through). Salt generously and sprinkle basil flakes. Turn the chicken over and season the second side likewise. Grill until the chicken is cooked through.

I did this with basil and it was wonderful but I suspect that you could use other seasonings such as oregano, thyme, etc. with good success.

Post Thanksgiving Stew

Ingredients

  • 10 cups water
  • 1 cup turkey
  • ½ cup chopped carrots
  • 1½ cups macoroni (optional)
  • ¼ tsp pepper
  • 1½ tbsp chicken bullion
  • 2 tsp salt
  • ¼ cup chopped celery (optional)
  • 4 cups potatoes (cubed)

Instructions
Bring water to a boil and add bullion, carrots, celery, potatoes salt and pepper. After 20 minutes (10 minutes if using previously cooked potatoes) add macoroni and boil for another 8 minutes before adding turkey for a final 2 minutes.

Prep time: 10 minutes
Cook time: 30 minutes

This makes a huge amount of food and the pasta gets soggy if you try serving it a day or more after making it. Think very carefully about how much you need before you decide to double this recipe. If you expect to have leftovers you should probably not include the macoroni.

David’s Hawaiian Haystacks

Ingredients
4 cups uncooked rice
2 cups uncooked chicken
2 cans cream soup base
20 oz can pineapple tidbits
Chow mein noodles
Salt
Garlic powder

Directions
Cook the rice. Chop the chicken into very small pieces then grill it. Season with modest amounts of salt and garlic powder. Warm the soup base and stir in the grilled chicken.

If you aren’t familiar with Hawaiian Haystacks they are served as rice covered in soup mix topped with pineapple bits and chow mein noodles.

Black Beans and Quinoa

  • 1 tsp. vegetable oil or butter
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • ¾ c. uncooked quinoa
  • 1 ½ c. vegetable broth
  • 1 tsp. ground cumin
  • ¼ tsp. cayenne pepper (I don’t add this; I sprinkle it on the adult’s servings)
  • salt and pepper to taste
  • 1 c. corn kernels, frozen or canned
  • 2 (15 ounce) cans black beans, rinsed and drained
  • ½ c. chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and saute until lightly browned; add the garlic the last minute or two. Throw the quinoa into the saucepan with the onions and add the vegetable broth. Season with cumin, cayenne pepper (or hold till later), salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir the corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans. Sprinkle cilantro on each plate – my kids won’t eat cilantro (I don’t know what’s wrong with them). The grown-ups at my house like to sprinkle ours with cayenne.

 

Another option with black beans from storage is at: http://honeyvillefarms.blogspot.com/2015/02/quinoa-black-beans.html