A frittata is quick-easy and, like most of my recipes, doesn’t call for exact ingredients.
I usually serve it with a salad. ( Actually, that’s a gross misrepresentation– pointing to the bag of greens while saying “You want salad? There it is!” is how I “serve”)
You might note that there’s only 1/2 the frittata in the pic below. That’s because after removing it from the oven, I left the kitchen for several moments. BIG mistake! When I returned, a hungry 19 yr old had already descended upon it!
Note: This can also be made without cheese for those who are lactose intolerant.
Related Posts: For more yummy food click Recipes on the navigation bar.
I love chocolate. I love cheese. But together? Would it please?
I broke down and finally bought Trader Joe’s chocolate Cheddar cheese and I must say it’s not bad. As you can see from the photo, the cheese has dark chocolate shavings inside–meaning, it’s MOSTLY cheese.
First, I tasted it plain and cold. The OK cheddar flavor was followed by a hint of chocolaty sweetness.
Second, I sipped red wine and nibble on the cheese. Much better! The wine helped bring out the flavors of both. SO, this would be a good novelty cheese to include in a sampling if you need quick, fun party nibbles.
Third, (I’m ever so diligent during chocolate experimentation) I added a slice of cheese atop a split croissant, and warmed in the toaster over! Magnifico! On par with Nutella! The heat brought out both flavors and, combined with the delicate taste of the croissant ,made for a yummy–if not calorie-laden–treat.
I think this chocolate cheddar would be great wrapped in a wonton and fried. Hubby’s family stuffs empandas with cheese, so this might be a unique substitute.
If you love the idea and taste of a sweet cheese, I suggest buying an expensive gourmet bottle of vinegar ( don’t even ask how many bottles of flavored specialty vinegars I have) and shake the decadently sweet drops onto the cheese for a real “party in your mouth.”
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I know! I know! Beets… But it’s time to re-think how delicious this veggie can be if served right!
This tasty salad recipe comes from my future daughter in-law. She always has the most wonderful recipes for vegetables–no doubt because her family owns
Weiser Family Farms. They are organic farmers and their certified organic specialty produce is found on the menus of some of the best restaurants in Los Angeles.
Lucky for us, their certified organic produce is also available at 18 different farmers markets in SoCal. Check their website for farmer market times and locations and also for lots of yummy healthy organic recipes.
I wasn’t a fan of beets until just a few years ago. This root vegetable is a good source of glycine betaine ( good for your blood), folates, vitamin A, carotenoids, flavonoids, anti-oxidants, as well as a host of B-complex vitamins and minerals. That’s one healthy vegetable!
4-5 small beets ( golden, candy-stripped, or regular)
1 bag of baby arugula
optional: candied pecans or walnuts
Place foil in a baking dish with beets. Lightly coat beets with olive oil, salt,and pepper. Wrap beets in foil to form a packet. Bake the beets at 350 degrees until fork tender (approx 40 minutes). I use my toaster oven. Let beets cool until warm. To remove skin, use a paper towel and simply rub off the skin- quick and easy! Slice beets and chill in refrigeration until ready to assemble salad.
Toss arugula, chilled beets, dressing, and blue cheese. Top with candied walnuts/pecans if desired.
Dressing: 2 parts lemon juice to 1 part olive oil. Season with garlic salt.
I could eat this salad every day! Thanks Steffy, for the great recipe.
See you at the farmer’s market!
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You know me, cooking tasty but simple recipes I can throw together fast after work is important. As an IB teacher by day and author by night, I have queries to compose, a novel to write, and a stellar pitch to prepare for Amazon’s Breakthrough Novel contest.
Keep in mind that ingredient amounts can vary depending on individual preferences- so go ahead and alter quantities if you have an affinity for a particular ingredient.
So without further ado…
2 cans white hominy (drained)
1-3 lbs bite-sized pork ( I have to feed carnivores so I use 3 lbs)
1 T minced garlic
1 large onion diced ( or more if your family loves onions)
salt and pepper to taste
optional: several green chilis, sliced ( from a can)
optional: squeeze of lime
I use a large electric fry pan-less to clean up and the flavors blend nicely.
Saute onion and garlic in butter, then add and brown the pork morsels. Salt and pepper the pork while cooking. After thoroughly cooked, move the pork and onions to one side and add the drained hominy. (I like more hominy, less pork, and Hubby requires more meat). Add cilantro to hominy and heat through. Green chilis can be mixed in to hominy, pork or both.
Delicious served with squeeze of lime, picante, or salsa.
OK, now I have to get back to writing my perfect pitch.
I’m all about fast and easy recipes. (Fast and easy also describes one of the characters in The Merkabah Recruit) Editing and rewriting consumes much of my time, so I like to get in and out of the kitchen fast!
Apple pie is one of the quickest and simplest pies to make!
Unless you’re a purest, skip the homemade crust. There are plenty of excellent crusts on the market. Check the refrigerated section–grocery stores usually keep them near the cookie dough.
green apples, 6 or more depending on size, peeled and sliced
This makes peeling apples a snap! Available at Bed, Bath & Beyond and most kitchen stores.
1/2 T cinnamon
1/2 cup sugar
a few pats of butter
pie dough for top and bottom crust
a splash of lemon juice if the apples begin to turn brown while your peeling
Mix apples, sugar, and cinnamon. Add more cinnamon and sugar to taste.
Roll out one of the dough rounds in glass pie pan. Heap apple mixture in pan–I like my pie stuffed with apples. Cover with top crust. Seal bottom and top together using thumbs and forefingers.
Puncture crust with fork in a pretty sunburst pattern.
Brush with milk and sprinkle with sugar (adds sparkle). Bake in 425 oven for 15 minutes then lower to 325 for 35-40 minutes. If fluted edges become too brown, cover with tin foil and continue baking.
Serve plain or a la mode. Drizzle caramel sauce over top.
Cheesy pasta goodness! A cross between lasagna and spaghetti!
Ready to eat!
Ziti is one of my son’s favorite meals.
The basic no-frills recipe.
Note: For super fast prep time, I buy pre-shredded cheese and the marina sauce,
1 pound al dente ziti
12 oz ricotta
3/4 cup grated parmesan
2 Tbsp chopped parsley
3 cups ( a jar and 1/2) of marina sauce
8 oz shredded mozzarella
salt and pepper to taste. ( personally I think bottled sauce has plenty of salt, so I just add pepper)
1 lb cooked ground beef, or chicken, or spicy Italian sausage (remove casing and brown on stove top)
3-4 chopped roasted garlic ( or saute a tablespoon of minced garlic in butter)
Italian seasoning like sage, thyme, basil, rosemary, or Italian spice mix ( fresh is best but who can get to the grocery store every day?)
red pepper flakes ( to taste)
top with fresh sliced tomatoes
Combine ricotta eggs, 1/2 cup Parmesan and spread enough sauce on bottom of 9 X 13-inch glass pan to prevent pasta from sticking. Layer ziti and mixture and mozzarella Top layer should be mozzarella and remainder of Parmesan. I top my ziti with sliced tomatoes and more mozzarella.
Bake at 350 degrees for 20 minutes or until cheesy is melt-licious and sauce is bubbling.
Before it goes into the oven
This recipe makes A LOT of food, and without the meat, the 9 x 13 pan is brimming.
My family LOVES chocolate cake–preferring this dessert over anything else. As a busy teacher-author I like recipes that are FAST. The credit for this cake goes to my 1st ex ( don’t ask) who experimented with baking many years ago.
Super easy! This recipe–it’s cheating to call it a recipe–makes decadent, moist, rich, tastes-like-homemade chocolate cake. It’s good by itself, dusted with powdered sugar, or frosted.
Cheatin’ Chocolate Cake
1 box of chocolate cake mix
1 box of brownie mix
follow directions for both mixes
Mix both together in one bowl. Grease and flour pans. Two 9-inch or 1 bundt ( if not making layers).
Bake at 350 degrees for 40 minutes. Don’t over bake–that’s the kiss of death for baked goods. After 35 minutes, I do the knife test. The second it comes out clean, the cake is done. Carefully invert cake and cool on cooling rack.
For special occasions, refrigerate cake after it has cooled. Slice cold cake with additional layers using a string. A 4-layer cake is very impressive looking.
For an “adult” flavored cake, puncture cake with a fork and pour in coconut milk or rum or Kahlua ( 1/4 to 1/2 cup or to to taste)
Yummy fillings to consider: Apricot or raspberry jam
That’s it! Two boxes, one cheatin’ chocolate cake!
Note: I call it Cheatin’ Chocolate cake because it’s not from scratch.
My favorite fast frosting recipe is courtesy of the wonderful book 101 Gourmet Cupcakes
8 Tbsp ( I stick) butter at room temp
1/3 cup cocoa
3 and 3/4 cup powdered sugar
3-4 Tbsp milk or cream
2 Tbsp vanilla extract
Beat butter until smooth and fluffy. A least 30 seconds.Add in remaining ingredients. Mix well. Add milk one tablespoon at a time. I find the more I whip, the lighter it becomes.
My 2 favorite sources for frosting,mix-ins, & cake flavor ideas!
I love soup and so I’ve devised a few easy and FAST recipes that meet my low sodium, low fat, high flavor requirements.
For the photos, I used the ever-so–trendy orange cauliflower, but the recipe suits a few other veggies as well. Lots of calorie options in this recipe.
Creamed Vegetable Soup
Head cauliflower (white cauliflower, broccoflower, butternut squash or carrots are tasty substitutes) Cut into chunks. The smaller the chunks, the faster it cooks.
1 carton chicken stock ( I prefer the organic kind)
1-2 yellow onions
Minced garlic (optional)
Salt, pepper to taste
Shredded Parmesan ( optional topping)
Saute onion in butter, add minced garlic if desired. Toss in chopped vegetables and pour in carton of chicken stock. Cook veggies over medium flame until soft. In batches, transfer veggies and stock into blender. Blend. Return pureed mixture back to pot. Add salt and pepper to taste (add red pepper flakes if you’re a fan). Reheat.
Depending on how fat/calorie conscious you are, mix in anywhere from a teaspoon to a Tablespoon of cream to the bowl. (I have a lactose intolerant child so I don’t put any cream in her bowl.) Sprinkle with Parmesan and nutmeg.
There’s nothin’ like the smell of a delicious meal when you return home from work! Problem is-that never happens unless I put the food in the Crockpot before I leave at 6:30 in the morning. This mom has a day job (teacher), night job (writer), and in-between job (head chef and supply clerk)! This might sound VERY familiar to the women.
So once a week, I try to make a crockpot meal—I know—I know—so suburban—but hey, I’m assured a tasty nutritious, calorie conscious (always) meal.
Here’s the recipe for the meal I made the other day. Pork & Purple Cabbage. Warning—I come from a long line of eastern European peasant woman who do NOT believe in precise measurement, instead practicing the art of culinary vagueness!
Pork loin (sorry future daughter-in-law)
Small head purple cabbage cut in about 1 inch strips ( no need for preciseness-just cut it up & trash the hard white core)
2 large yellow onions chopped
3 apples peeled and chopped
Kosher salt to taste
Splash of ( good ) red wine vinegar
tsp fennel ( optional)
brown sugar (1/2 cup)
Place pork loin in bottom on crockpot on high and dump everything else on top. Cook on MEDIUM
Serve with: pasta, rice, or potatoes and some crusty bread.
I’m presently doing the no wheat thing (we’ll see how long that lasts), so I’ll fool my husband with gluten-free pasta (he’ll never know).
What’s a Merkabah?Pronounced with equal emphasis on each syllable: Mer-kah-bah
An ancient geometry that has been around for 3 thousand years,this hexagon star is is believed to have mystical powers, allowing one to enter enlightenment, zen, or achieve a spiritual and or physical ascension or cosmic travel. Resembling a 3D star of David but also portrayed with one or two circles enclosing it, the word and shape have Egyptian origins.
Find out more when history, mythology & science collide in The Merkabah Recruit