This is one of Isaac's favorite meals and I almost misplaced the link for it, so I' better get it posted.
Creamy Gorgonzola Sauce
Thursday, July 12, 2012
Wednesday, March 14, 2012
Vegetable Frittata
This was a last minute dinner thrown together with low expectations, but was such a hit I thought I'd better write it down before I forget.
6 eggs
3 Tablespoons cream (or milk)
1/4 tsp marjoram
1/4 tsp salt
1/8 tsp fresh ground pepper
3 small yellow potatoes
1/3 cup diced onion
1/3 cup diced bell pepper
1 cup chopped spinach
1/2 cup grated cheddar cheese
Preheat oven to 350 degrees.
In medium bowl combine eggs, cream, and spices.
Wash potatoes and pierce with a fork. Cook according to microwave's directions for baked potatoes until soft, then dice. In an oven-proof skillet saute onions and pepper in 2 Tbsp olive oil until onions are translucent. Add spinach and saute until wilted. Turn off heat and add egg mixture and cheese. Stir to combine. Place in oven for about 15 minutes or until eggs are cooked through.
We are this with leftover muffins from the freezer and fresh pears. Not a word of complaint was uttered, and all the food was devoured.
6 eggs
3 Tablespoons cream (or milk)
1/4 tsp marjoram
1/4 tsp salt
1/8 tsp fresh ground pepper
3 small yellow potatoes
1/3 cup diced onion
1/3 cup diced bell pepper
1 cup chopped spinach
1/2 cup grated cheddar cheese
Preheat oven to 350 degrees.
In medium bowl combine eggs, cream, and spices.
Wash potatoes and pierce with a fork. Cook according to microwave's directions for baked potatoes until soft, then dice. In an oven-proof skillet saute onions and pepper in 2 Tbsp olive oil until onions are translucent. Add spinach and saute until wilted. Turn off heat and add egg mixture and cheese. Stir to combine. Place in oven for about 15 minutes or until eggs are cooked through.
We are this with leftover muffins from the freezer and fresh pears. Not a word of complaint was uttered, and all the food was devoured.
Friday, February 17, 2012
Lemon Sesame Dressing
Liz brought me some coleslaw with this dressing in place of the the stereotypical creamy kind. I licked the bowl clean, and then called for the recipe, made it and ate it with a spoon. Maybe I'm just pregnant, maybe it's just that good.
1/3 c. olive oil (more or less to taste)
Juice from 1 lemon
2 tsp soy sauce
1 tsp sesame oil
small clove of garlic, crushed (I used powder)
2 tsp toasted sesame seeds
Combine and serve over salad, veggies, or eat with a spoon.
1/3 c. olive oil (more or less to taste)
Juice from 1 lemon
2 tsp soy sauce
1 tsp sesame oil
small clove of garlic, crushed (I used powder)
2 tsp toasted sesame seeds
Combine and serve over salad, veggies, or eat with a spoon.
Thursday, January 19, 2012
Spinach Stuffed Rolls
I made my own variation on this Spinach Twist from the Sisters Cafe to rave reviews all around. The boys around here were rather surprised that they liked them so much. Drew commented that it was the bacon and salt that made them so delicious, so I won't tell him that there was no bacon and they were still delicious.
While I have made the original version and liked it I made a few variation this time that I think put them over the top. The original recipe called for 8 oz of cream cheese, but I had half a brick of cream cheese and half a log of goat cheese so that's what I used. I think the goat cheese made all the difference in flavor. I also upped the spinach and decreased the meat. Then I opted for the traditional cinnamon roll style because it is easier than the original twist and caused less trepidation for my kids.
1 pizza crust, rolled into a rectangle
3 oz cream cheese
3 oz goat cheese
1/2 tsp basil
1/2 tsp rosemary
1 egg beaten
4 cups fresh spinach
1 cup chopped mushrooms
1/3 cup chopped onion
1/2 cup chopped ham (I used deli meat)
2 Tbsp butter
1/4 tsp salt
1/8 tsp pepper
1/4 cup shredded Parmesan cheese
Preheat oven to 400 degrees. Combine cream cheese, goat cheese, basil, rosemary, and egg in a small bowl. Spread over rolled pizza dough. (You may need to soften at half power in the microwave for 30 seconds or so to make spreadable.) Saute onions and mushrooms in butter until translucent. Add spinach and saute until wilted. Add salt and pepper and ham. Spread spinach mixture over the dough. Sprinkle parmesan over top of spinach. Roll up and slice like cinnamon rolls. Place on a lined jelly roll pan and bake for 20-30 minutes.
While I have made the original version and liked it I made a few variation this time that I think put them over the top. The original recipe called for 8 oz of cream cheese, but I had half a brick of cream cheese and half a log of goat cheese so that's what I used. I think the goat cheese made all the difference in flavor. I also upped the spinach and decreased the meat. Then I opted for the traditional cinnamon roll style because it is easier than the original twist and caused less trepidation for my kids.
1 pizza crust, rolled into a rectangle
3 oz cream cheese
3 oz goat cheese
1/2 tsp basil
1/2 tsp rosemary
1 egg beaten
4 cups fresh spinach
1 cup chopped mushrooms
1/3 cup chopped onion
1/2 cup chopped ham (I used deli meat)
2 Tbsp butter
1/4 tsp salt
1/8 tsp pepper
1/4 cup shredded Parmesan cheese
Preheat oven to 400 degrees. Combine cream cheese, goat cheese, basil, rosemary, and egg in a small bowl. Spread over rolled pizza dough. (You may need to soften at half power in the microwave for 30 seconds or so to make spreadable.) Saute onions and mushrooms in butter until translucent. Add spinach and saute until wilted. Add salt and pepper and ham. Spread spinach mixture over the dough. Sprinkle parmesan over top of spinach. Roll up and slice like cinnamon rolls. Place on a lined jelly roll pan and bake for 20-30 minutes.
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