Sunday, July 31, 2011

Pancetta and Scallion Frittata

An easy frittata with pancetta, scallions, and onion and chive cream cheese.  Great when you're craving something savory for breakfast.

5 large eggs
1/4 cup milk
4 scallions, chopped
1/4 lb. pancetta, chopped
3 oz. onion & chive cream cheese
1/2 tsp. italian seasoning
1 tsp. salt
1/2 tsp. pepper

In a medium sized skillet, cook the pancetta over medium heat until brown, about 5 minutes.  
Add the chopped scallions and cook until slightly browned, about 5 minutes.
Preheat the oven to 375 degrees.
In a medium bowl, whisk the eggs, milk, cream cheese, italian seasoning, salt and pepper together.  
Add the egg mixture to the pancetta and scallions and cook over medium low heat until the bottom is set and the sides start to pull away from the pan.  The top of the fritatta will still be moist and not set.
Bake for 20 until puffed and golden.

Sunday, July 17, 2011

Grilled Eggplant Pasta Salad

This was the first time that I tried grilling eggplant, and was amazed at the results.  Break out a ruler when cutting the eggplant so that you get slices of equal size.  This will ensure that they cook evenly.

Serves 2-4

1 eggplant, cut into 1/2" rounds
1/2 lb. cooked elbow macaroni (or other small pasta)
1 lemon, zested
2 Tbsp. lemon juice
1 garlic clove, minced
1/4 tsp. crushed red pepper flakes
1/4 c. extra virgin olive oil, plus additional for brushing eggplant
1/2 pint grape tomatoes, halved
10-15 basil leaves, chopped
2 oz. mozzarella cheese, cut into 1/2" cubes

  1. Brush both sides of the eggplant with olive oil.  Sprinkle with salt and pepper (and if you happen to have it, some Penzey's Northwoods seasoning.)  Grill the eggplant over medium-high heat for 7 minutes on each side.  Let cool slightly, then chop into 1" pieces.  
  2. While eggplant cooks, whisk together lemon zest, lemon juice, garlic, and red pepper flakes.  Stream in the olive oil and mix until well combined.  Season to taste with salt and pepper.  
  3. Add the cooked pasta, eggplant, tomatoes, basil and mozzarella to the dressing mixture.  Stir to combine and enjoy!

Sunday, July 10, 2011

Coconut Rice - A Simple Starch Gets Transformed

I made coconut rice for the first time tonight and absolutely loved it.  I used regular basmati rice (any other kind of white rice would have worked) and replaced the cooking water with coconut milk and a 1/4 teaspoon of salt.  My preference is to cook with the light coconut milk, because the regular has so much fat in it.

As it cooked, the rice absorbed the coconut milk and got incredibly creamy.  It did cook quicker when compared to cooking rice with just water (about 15 minutes total vs 20).  I served it with a shrimp curry, and the flavors of the rice made it more than just a side dish.  Give it a try!

Sunday, July 3, 2011

Red, White and Blue Potato Salad

With a homemade ranch dressing.

Abby at the Beach

We took Abby to the Fort DeSoto dog beach a few weeks ago.  It was a weekday, so the place was pretty empty.  The weather was perfect and the water was just the right temperature.