We haven't quite gotten the 20-30 inches of snow that has been predicted yet, though I expect tomorrow morning we will wake up to the anticipated "wall of white." There wasn't even enough where I felt I should shovel. But tomorrow I will surely wish I was living in South Florida again. There will be plenty of shoveling to go around!! I'll likely be at it ALL DAY!
I started a new book yesterday that I'm totally engrossed in: The Lost City of Z. The writing is very good and the adventure is intriguing. As soon as I finish this post I am hopping in bed under the covers to read some more!!
I made a gross loaf of bread yesterday that I had to chuck in the garbage. I think I had even made the recipe before but I didn't make any notes so it's all a mystery to me. So tomorrow I will make a different loaf that I HAVE made before that was great (Peter's Reinhart's 100% Whole Wheat Bread from his book Whole Grain Bread) that Jessi helped me mix up the biga and sponge for this afternoon. Still need to find that holy grail/100% whole wheat/soft + delicious daily bread. The challah one that I make every week is GREAT but I'd love to have one that didn't have all that sugar, eggs, and oil in it. Mike didn't like the texture of the one from the master loaf of Healthy Bread in Five Minutes a Day of which I liked the ingredients (and I liked the ease of prep too!!).
And some great news on the breakfast front (which I know I posted about over at the Wellness BPS forums that I was trying to do but struggling with)... I was able to eat some yummy oats in the morning and it was REALLY GOOD. The previous time didn't go well and I ended up dumping it and having the usual slice of toast and cream cheese. I took pictures of the OATTY GOODNESS (of course) and if I ever stop shoveling long enough to post them tomorrow, I will. The key was a big blob almond butter and some crunchy granola on top (and adding salt rather than going the sweet route - because in the morning I don't really find myself wanting sweet). I needed the nuttiness of the almond butter and the texture change of the granola to distract from the mushy texture of cooked oats (which, for some reason, I don't mind at all in GRITS - which I absolutely LOVE!). I think I could get used to this oatmeal for breakfast thing. It was super filling which is what I was hoping for! It carried me through until lunch without me getting hungry and needing a snack.
So anyway, I made this yummy frittata recipe a few months ago when I was in the mood for a breakfast-for-dinner meal and also potatoes. When do I NOT crave potatoes, I ask you?
I find myself craving this meal again today, which is what reminded me that I hadn't posted it here yet. I even reheated the leftovers the next morning for breakfast and it was delicious.
Fresh, seasonal fruit rounds this out at serving time and makes a filling and satisfying meal (that's inexpensive too). I think next time I would add some parsley and spinach so I can get some greens in there! Options for toppings include snipped chives or some shredded/grated cheese (cheddar, parmigiano reggiano, goat cheese... whatever your favorite is) sprinkled over the top.
Deviation from the recipe: I poured the frittata mixture (after sauteing the potatoes, rosemary, and onions along with the eggs) into a lightly greased baking dish - not the sauté pan - because I don't (yet!) have one that can go from stovetop to oven that holds this many eggs. I have a small one that can go in and a big one that cannot. That will change this year because I'm in the market for some new pans! (I think I set the oven to 350 degrees and cooked for 15-20 minutes until the eggs were completely set.)
Spanish Potato and Onion Frittata
- scant 1/2 cup olive oil
- 2 pounds white or red potatoes, peeled and very thinly sliced
- 1 large onion, thinly sliced or diced
- 2 teaspoons minced rosemary
- Salt and freshly milled pepper
- 6 to 8 eggs, beaten
- Warm 5 tablespoons of the oil in a very wide nonstick or cast-iron skillet. Add the potatoes and the rosemary and cook over medium heat , stirring frequently, until they're cooked through and golden, about 20 minutes. When done, the potatoes have lost their opaque white centers. Separate any slices that stick together so that they'll cook evenly. When done, transfer the potatoes to a bowl with a slotted spoon. If there's no oil remaining in the pan, add another tablespoon and saute the onions until they're lightly browned. Add them to the potato and season well with salt and pepper. Pour in the beaten eggs.
- Wipe out the pan with a towel, then return it to the stove and add two teaspoons of oil. Pour in the egg mixture, smooth down any potatoes that stick up, and cook over low heat until golden on the bottom, about 10 minutes. Invert the omelet onto a plate, slide it back into the pan, and cook until set, a few minutes.
Serves 6 to 8.
Source: Vegetarian Cooking for Everyone by Deborah Madison