Veggie Herb Frittata Muffins

veggie-herb-frittata-muffins

Veggie Herb Frittata Muffins
 
I love to make a variety of frittatas for my husband. It has also been a great way for me to use up left over veggies in my fridge. Because I share food with my church during social hour, I decided to try out a muffin version of my favorite frittata for easy servings.
Author:
Recipe type: Brunch
Ingredients
  • 2 Tablespoons of canola oil
  • 1 medium potato (any variety is fine)
  • 1 large Shallot
  • 2 garlic cloves chopped
  • 3 cups chopped broccoli
  • 1 cup chopped red bell pepper
  • 4 large whole eggs
  • 3 egg whites
  • 1 cup of Gruyere
  • 2 Tablespoons of lemon juice
  • 1 Tablespoon of fresh thyme
  • 2 teaspoons of Dijon Mustard
  • Couple pinches of red pepper flakes
  • Generous pinch of Salt & pepper
Instructions
  1. Preheat oven to 375. With cooking spray, spray the inside of 10 muffin tin
  2. Start with peeling and slicing the potatoes is thin rounds. Place in a small bowl of water and set aside while preparing other ingredients. This helps to remove some of the starch in the potatoes.
  3. Next chop up the shallots, garlic, broccoli, bell pepper, set aside while preparing the potatoes.
  4. Heat 1 tablespoon of oil in a large skillet over med heat. Remove potatoes from water and pat dry. Cook the slices of potatoes beside each other, not on top. Turn over when brown and a little crispy. Cook till brown on both sides. Take one to two slices of the cooked potato and lay on the bottom of muffin tin.
  5. In the same skillet, heat other 1 tablespoon of oil and add the shallots, garlic, broccoli, bell peppers and cook till veggies are soft.
  6. Meanwhile, in a large bowl beat the eggs. Add the cheese, lemon juice, thyme, red pepper flakes, mustard, salt and pepper to eggs.
  7. Stir in the veggie mixture.
  8. Divide the mixture among 10 muffin cups and bake until eggs are set, about 15 to 20 minutes.
  9. Let cool for a few minutes before removing.

 

Lamb Loin Stuffed Spinach Cheese Spiral

lamb-loin-stuffed-spinach-cheese-spiral

Lamb Loin Stuffed Spinach Cheese Spiral
 
Author:
Recipe type: Main
Ingredients
  • 10oz Lamb Loins split carefully down middle to lay flat and pound till flat. Set aside
  • 5oz Raw Cheddar Cheese or organic if can’t find raw.
  • Hand full of fresh baby spinach
  • Marinade:
  • ⅓ C Olive Oil
  • 2 T Sesame oil
  • 1 T Nama Shoy
  • 2 T Red Wine Vinegar
  • 1 T Lemon Juice
  • 2 T fresh Oregano chopped
  • 2 t finely chopped garlic
  • 1 t Red Pepper flakes
Instructions
  1. Wisk well all marinade ingredients together in a bowl.
  2. After pounding the loin flat, place in Ziplock bags, pour the marinade in the bags with loins and make sure the marinade covers all the loins evenly. Lock the bags and lay flat in the refrigerator overnight. Meanwhile, prep the cheese to be ready for rolling the next day. Thinly slice the cheese long length, about 4 to 5 slices per loin. Store in refrigerator till next day
  3. About 30 minutes before serving, remove loins from marinade, lay flat on board.
  4. First place baby spinach flat on the loin followed by the cheese slices. Roll the loin with the spinach and cheese from the long end till you reach the other end.
  5. You have two options for preparing”
  6. ) Slice in ⅓ inchs and lay flat on serving plate raw.
  7. ) Before slicing, place toothpics to secure the roll, lightly sear on med heat till lightly browned. Then slice and place on serving plate rare.
  8. These make wonderful appetizers to pass around on a nice serving tray garnished with fresh oregano springs or fresh thyme leaves. As a Main course, it is very savory and beautiful looking on your plate.
  9. Enjoy!!

 

Raw Zucchini Lasagna

raw-zucchini-lasagna

Raw Zucchini Lasagna
 
This is a very delicious and easy raw dish. I suggest making it a day in advance to allow it to set and seal in the flavors. Use a 8 X 8 casserole dish with lid to serve 1 to 2 people.
Author:
Recipe type: Main
Ingredients
  • 5-6 Large Zucchinis Peeled and Sliced thin long ways
  • 2 to 3 Cups sliced Portabellas or Baby Bella’s Mushrooms
  • 2 Cups Filtered Water
  • Juice of 1 lemon
  • ¼ Cup of Olive Oil
  • 1c Raw Goat Cheese or regular goat cheese if unable to get unpasteurized
  • 2T Chopped Fresh Flat Leaf Parsley
  • 1T Chopped Fresh Oregano
  • 1T Chopped Fresh Basil
  • 3 Cups Raw Marinara Sauce (see marinara sauce recipe)
  • Add chopped tomatoes and fresh sliced basil for garnish.
  • Cheesecloth
Instructions
  1. Thinly slice the zucchini the long way. This can be done by hand or with a mandolin. Marinate for 1-2 hours in a mixture of olive oil, water and lemon juice along with the sliced mushrooms. This will help the zucchini to be more flexible. You will need enough slices to completely cover the bottom of the pan two times (you can marinate longer if you want). Place a double layer of cheesecloth in the pan, with at least 6 inches of cheesecloth hanging out on all sides.
  2. When Ready to assemble lasagna, in a small bowl, combine cheese, parsley, oregano, basil and pinch of celtic salt. Allow these ingredients to warm to room temperature, then stir well until smooth and easy to spread.
  3. Assemble the lasagna:
  4. STEP ONE: Don't forget to lay the cheesecloth down first, it is very important. Pat dry the marinated zucchini slices then lay slices of Zucchini so that they are overlapping each on the bottom of pan. Cover bottom.
  5. STEP TWO: Spread a thin layer of the cheese. I drop spoonfuls around and carefully spread while holding down on the zucchini with my other hand till bottom layer is covered.
  6. STEP THREE: Spread out a layer of mushrooms over the cheese spread.
  7. STEP FOUR: Pour a layer of the marinara sauce and spread over till completely covered.
  8. Repeat the steps two more times or more if desired.
  9. Zucchini slices
  10. Cheese spread
  11. Mushrooms
  12. Marinara sauce
  13. Stop with the remaining marinara- you can also add some chopped tomato and sliced fresh basil to the top to make it look real pretty!
  14. Then pull up on the cheesecloth to tighten it up and then cover tightly with plastic wrap and refrigerate.
  15. Serving the lasagne:
  16. The vegetables and marinara sauce will have released a lot of liquid overnight in the refrigerator.
  17. Using the ends of the cheesecloth, carefully lift out the lasagna (it may take 2 people). Drain the lasagna for a few moments (hold it up and allow to drip, pat the bottom of the cheesecloth on top of a towel or paper towel)
  18. After draining the lasagna and draining and drying the the pan, put the lasagna back into the pan.
  19. Slice and Serve

 

Scallop and Shrimp Ceviche

scallop-shrimp-ceviche

Scallop and Shrimp Ceviche
 
Author:
Recipe type: Appetizer
Ingredients
  • 5 large Raw Shrimp – diced in small cubes
  • 4oz sm Bay Scallops – diced in small cubes
  • Juice of 1 lemon
  • Juice of 1 lime
  • 2T ginger, chopped
  • 1T garlic, chopped
  • 2T red onion, finely chopped
  • 1 t Serrano chili, seeded and finely chopped
  • Half of an avocado
  • 2T chopped fresh Cilantro
  • 3T Extra Virgin Olive Oil
  • Sea Salt to taste
Instructions
  1. Mix all ingredients together. Seal in glass container and refrigerate for at least an hour.

 

Candied Ginger

candied-ginger-garnish

Candied Ginger
 
I use this for garish for the Gingerbread Cake. My husband likes me to keep a bowl around for him to munch on. This is a wonderful treat anytime. Also good to have around if you have a belly ache after too many sweets!
Author:
Recipe type: Dessert
Ingredients
  • 1 3 inch knob of fresh ginger
  • 1 cup sugar, plus more for rolling
  • 1 cup water
Instructions
  1. Peel ginger and cut into paper thin slices, using a vegetable peeler, or slice thin with a knife.
  2. Combine sugar and water in a small saucepan over medium heat and bring to a boil. Cook until sugar dissolves, about 5 minutes.
  3. Add ginger slices, simmer over low heat until translucent, 15 to 20 minutes.
  4. Drain candied ginger slices in a colander, roll each piece in sugar. Ganger can be candied several days ahead and stored in an airtight container. Make sure its airtight, otherwise any moisture will turn it to a liquid mess.

See Recipe for Gingerbread Cake

 

Gingerbread Cake

gingerbread-cake

Gingerbread Cake
 
This recipe is adapted from Martha Stewart best of holidays. I have been making this for Thanksgiving since 1995. This recipe is deliciously moist and never fails to get my Sister Diane excited every year. I have never given up this recipe to her no matter how much she begged. This is for you Sis! Love you!
Author:
Recipe type: Dessert
Ingredients
  • 1 cup boiling water
  • 2 teaspoons baking soda
  • 2 ½ cups all purpose flour
  • 2 teaspoons ground ginger (make sure its not older than 5 months)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoons cloves
  • 2 teaspoons baking powder
  • 8 tablespoons (1stick) unsalted butter ( room temperature)
  • ¾ cup dark brown sugar
  • 1 cup unsulfured molasses
  • 2 large eggs, lightly beaten
  • Confectioners sugar, for dusting.
  • Whipped cream, for garnish
  • Candied Ginger (see recipe)
Instructions
  1. Preheat oven to 350
  2. Butter a 9 by 13 inch pan. You can also use cupcake pans, but I have found making it in the cake pan seems to keep it more moist.
  3. Combine the hot water with baking soda in a small bowl, set aside.
  4. In a large bowl, sift together flour, spices, and baking powder. Set aside.
  5. In another large bowl, cream butter. Add sugar and beat until fuluffy. Beat in molasses and baking soda mixture. Beat in flour mixture. Add eggs and beat well.
  6. Pour batter into pan and bake for 35 minutes ( a toothpick should come out clean).
  7. Cool on wire rack in pan.
  8. To serve, dust with confectioners sugar and top with whipped cream and a few slices of Candied Ginger.
Notes
Display them on a nice platter and watch how fast they disappear!

See Recipe for Candied Ginger

Bison Tartare

bison-tartare

Bison Tartare
 
Tartare is an excellent way to prepare raw meats. The process is pretty rapid, and results in slightly to very spicy meats suitable for use as an entrée or appetizer.
Author:
Recipe type: Main
Ingredients
  • 8 ounces bison meat chopped in tiny cubes (approx ¼ inch)
  • 1 T whole grain dijon mustard
  • 1T red wine vinegar
  • 1t extra virgin olive oil
  • 1 T minced red onion
  • 1t finely chopped Serrano chili
  • 1 t paprika
  • 1 t chopped garlic
  • CelticSalt and Pepper to taste
Instructions
  1. Mix together bison meat, mustard, vinegar, onion, serrano, paprika, and garlic. Season lightly with salt and pepper
  2. Knead lightly with your fingers until all ingredients are well mixed together, then pack into two ramekins (1/2 cup size). Cover with saran wrap. Refrigerate for 30 minutes.
Notes
This is very nice to place on a bed of mixed greens. Serve with garlic toast points.

 

Rhubarb Blueberry Turnovers

rhubarb-blueberry-turnovers

Rhubarb Blueberry Turnovers
 
Rhubarb Blueberry Turnovers adapted from The Art and Soul of Baking These are the perfect amount of sweet and tart. By far my husband's most favorite treat.
Ingredients
  • Crust:
  • 1½ cups all-purpose flour
  • 1 teaspoon sugar
  • pinch of salt
  • ½ cup cold unsalted butter (one stick), cut into small pieces
  • 8 oz. cold cream cheese, cut into 8 pieces
  • Filling:
  • 4 oz. rhubarb, cut into ½-inch pieces (1 cup)
  • 4 oz. blueberries (1 cup)
  • 6 tablespoons sugar
  • zest of one lemon (about 2 teaspoons of zest)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom (optional)
  • Egg wash:
  • 1 large egg yolk
  • 2 tablespoons milk or cream
  • Sanding sugar, turbinado sugar (sugar in the raw), or granulated sugar for sprinkling on the turnovers.
Instructions
  1. Place flour, sugar and salt in the bowl of a food processor and pulse a few times to blend the ingredients. Add the cold butter pieces and pulse several times until the mixture resembles coarse bread crumbs. Add the cream cheese and pulse until the mixture starts to clump together in a shaggy mass.
  2. Dump the dough out onto a lightly floured board or counter and knead briefly until the dough comes together. Pat the dough into a square (about ¾ inch thick) and wrap in plastic. Chill in the fridge for at least 30 minutes or up until 2 days.
  3. Just before removing dough from the refrigerator, prepare the filling: In a medium bowl, stir together rhubarb, blueberries, sugar, lemon zest, and spices; set aside. Preheat oven to 350 degrees and place two baking racks close to the center of the oven.
  4. Unwrap dough and place on a lightly floured surface. Roll dough into a large square (slightly larger than 15 inches all around), about ⅛ inch thick. Using a large knife, trim dough to a 15-inch square. Use a ruler to mark 5-inch increments along each side of the dough then cut into 9 (5-inch) squares.*
  5. In a small bowl, beat together the egg and milk; set aside. Add a spoonful of rhubarb-blueberry filling in the center of each pastry square (try to divide filling between the squares as evenly as possible). Using a pastry brush, lightly brush the edges of the squares with the egg wash. Fold the dough over the filling to form a triangle and gently press the edges together with the side of your hand or fingertips. Use a fork to crimp the edges.
  6. Divide the turnovers between two baking sheets that have been lined with either parchment or silicone baking mats. Brush the tops of the turnovers with the egg wash then sprinkle with sugar. Using the tip of a small knife, cut several slits in the top of each turnover. Place baking sheets on two baking racks in the center of a preheated 350-degree oven. Bake for 15 minutes then rotate the sheets from front to back and switch them between the racks to ensure even browning. Bake for 10 to 15 minutes longer until the turnovers are golden brown. Transfer pastries to a cooling rack. Serve turnovers warm or at room temperature.
Notes
*At this point, the squares can be stacked (with pieces of parchment or waxed paper between layers), wrapped in plastic and refrigerated for up to two days or frozen (place in a plastic freezer bag) for up to two months. These were some of the best turnovers I’ve ever tasted! They are sweet, but tart and the crust is flaky and flavorful. I’ve already made them twice and can see myself making them again and again in the future. Any type of berry filling would work great in these turnovers, and according to Recipe Girl, cherries work great as well!

 

Flank Steak Marinade

flank-steak-marinade

Flank Steak Marinade
 
This is a simple recipe with excellent results. It only needs an hour to marinate, but the longer you let it sit, the yummier it will be. Its awesome in tacos!
Author:
Recipe type: Main
Ingredients
  • ½ cup olive oil
  • ⅓ cup soy sauce
  • ½ cup onions chopped
  • 4 large cloves garlic
  • Juices of 3 limes
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • 2 pounds inside flank steak
Instructions
  1. In a large bowl, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and mix well.
  2. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator. Turn the bag over and let marinate for another hour.
  3. Remove steak from bag with tongs and grill. For medium rare, cook for 5 mins exactly on each side. When finished cooking, place in aluminum foil wrap, and allow to sit for allow to sit for 10 minutes.
  4. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.

 

Cinnamon Stars

Cinnamon Stars: Zimtsterne

Cinnamon Stars: Zimtsterne
 
Cinnamon Stars: Zimtsterne (Germany) adapted by a Food Network Recipe These beautiful cookies are chewy, puffs of sweetness. These are not easy to make. So if this is your first time, give yourself a full day to do it!
Author:
Recipe type: Goodies
Cuisine: German
Ingredients
  • 2¼ cups confectioners' sugar, plus more for rolling* (please see Cook's Note)
  • 15 ounces sliced almonds, with skin (about 4½ cups)
  • 1¼ teaspoons ground cinnamon
  • 3 large egg whites, room temperature
  • 2 teaspoons finely grated lemon zest
Instructions
  1. Sift the confectioners' sugar.
  2. Put ½ cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
  3. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside ⅔ cup of this meringue for topping the cookies.
  4. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
  5. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  6. Lay a sheet of waxed paper on the work surface and dust with confectioners' sugar.
  7. BE VERY GENEROUS WITH DUSTING OR IT WILL STICK LIKE CRAZY!
  8. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about ¼-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
  9. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
  10. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
Notes
Busy Baker's Tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.