Sunday, September 28
We went to the Monona farmers' market this morning and bought milk from Blue Marble Dairy our favorite milk people. We also got some of the last of the corn on the cob.
Great breakfast today. I made a Fritatta with onions, peppers, Italian sausage, eggs, etc.
Frittata
(adapted from a Penzey's catalogue recipe)
1/2 lb. Italian sausage
2 lbs. potatoes
1 red, yellow, and green pepper or whatever you have available
1 onion, diced
2-3 cloves garlic
olive oil
6 eggs
3 TB milk
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. smoked Spanish paprika
1 1/2 tsp. salt
1/2 cup grated cheese of your choice (I used some jalapeno cheddar & goat cheese)
Preheat oven to 375 degrees. Slice potatoes into 1/4 inch slices--no need to peel if they're organic. Steam or boil for 10 minutes or until tender. Dice the peppers. Brown the sliced sausage pieces and add peppers, onions & garlic. Saute until the onions are slightly brown and start to caramelize. Beat the eggs with the milk and seasonings. Spray a 8x8 inch glass baking pan with pan spray and layer first the potatoes, then the sausage and sauteed vegetables. Pour the egg mixture over the top and sprinkle with the cheese. Bake at 375 for 35 to 40 minutes or until a knife inserted comes out clean.
Supper was a series of mini courses. First we had corn on the cob. Next I made a tasty appetizer with eggplant.
Eggplant TartSlice eggplant into 1/4 inch slices
Spread goat cheese on top
Top with chopped walnuts & cherry tomato halves
Sprinkle with fresh herbs of your choice and salt & pepper
Bake at 375 degrees for about 20 minutes until the eggplant is tender and the cheese is melted a
Next came Curried Cauliflower and Chickpeas
(adapted from Weight Watchers Turnaround Program Cookbook)
1 large onion, chopped (about 1 cup)
1 tablespoon minced peeled fresh ginger
2-3 garlic cloves, minced
2 tablespoons curry powder (or less if you prefer milder curry)
6 cups cauliflower florets
1 1/2 cup canned chickpeas, rinsed and drained (1# can)
1 apple peeled and chopped
1 1/2 cups vegetable or chicken broth
1/2 cup plain Greek-style yogurt (if you only have plain yogurt, drain it through a paper towel while you make the rest of the curry which will help to make it thicker)
Spray a large pan with pan spray. Saute onion over medium heat. Add ginger and garlic. Cook until fragrant. Add the curry powder and cook just until fragrant, stirring constantly. Add the cauliflower and apple. Cook until lightly browned. Add the chickpeas. Stir in the broth, reduce heat to simmer. Cook, covered, until the cauliflower is tender, about 15 minutes. Remove from heat, stir in the yogurt and let stand covered until the yogurt is heated through.
And for dessert I made raspberry shortcakes with raspberries from our farm on homemade biscuits and Devonshire cream. Delicious!!
Great breakfast today. I made a Fritatta with onions, peppers, Italian sausage, eggs, etc.
Frittata
(adapted from a Penzey's catalogue recipe)
1/2 lb. Italian sausage
2 lbs. potatoes
1 red, yellow, and green pepper or whatever you have available
1 onion, diced
2-3 cloves garlic
olive oil
6 eggs
3 TB milk
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. smoked Spanish paprika
1 1/2 tsp. salt
1/2 cup grated cheese of your choice (I used some jalapeno cheddar & goat cheese)
Preheat oven to 375 degrees. Slice potatoes into 1/4 inch slices--no need to peel if they're organic. Steam or boil for 10 minutes or until tender. Dice the peppers. Brown the sliced sausage pieces and add peppers, onions & garlic. Saute until the onions are slightly brown and start to caramelize. Beat the eggs with the milk and seasonings. Spray a 8x8 inch glass baking pan with pan spray and layer first the potatoes, then the sausage and sauteed vegetables. Pour the egg mixture over the top and sprinkle with the cheese. Bake at 375 for 35 to 40 minutes or until a knife inserted comes out clean.
Supper was a series of mini courses. First we had corn on the cob. Next I made a tasty appetizer with eggplant.
Eggplant TartSlice eggplant into 1/4 inch slices
Spread goat cheese on top
Top with chopped walnuts & cherry tomato halves
Sprinkle with fresh herbs of your choice and salt & pepper
Bake at 375 degrees for about 20 minutes until the eggplant is tender and the cheese is melted a
Next came Curried Cauliflower and Chickpeas
(adapted from Weight Watchers Turnaround Program Cookbook)
1 large onion, chopped (about 1 cup)
1 tablespoon minced peeled fresh ginger
2-3 garlic cloves, minced
2 tablespoons curry powder (or less if you prefer milder curry)
6 cups cauliflower florets
1 1/2 cup canned chickpeas, rinsed and drained (1# can)
1 apple peeled and chopped
1 1/2 cups vegetable or chicken broth
1/2 cup plain Greek-style yogurt (if you only have plain yogurt, drain it through a paper towel while you make the rest of the curry which will help to make it thicker)
Spray a large pan with pan spray. Saute onion over medium heat. Add ginger and garlic. Cook until fragrant. Add the curry powder and cook just until fragrant, stirring constantly. Add the cauliflower and apple. Cook until lightly browned. Add the chickpeas. Stir in the broth, reduce heat to simmer. Cook, covered, until the cauliflower is tender, about 15 minutes. Remove from heat, stir in the yogurt and let stand covered until the yogurt is heated through.
And for dessert I made raspberry shortcakes with raspberries from our farm on homemade biscuits and Devonshire cream. Delicious!!
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