From My Kitchen

Muffin Pan Frittatas

3/29/2020

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Recipe By:OMARILYN
"What an easy way to make eggs for a group."

Ingredients

1 tablespoon olive oil
1 cup chopped fresh asparagus, broccoli or mushrooms
1/4 cup chopped green bell pepper
2 tablespoons chopped red onion
6 eggs
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Cheddar cheese
6 grape tomatoes halved

Directions

Preheat oven to 350 degrees F (175 degrees C). Oil 12 muffin cups
Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup. Top with halved grape tomatoes
Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes

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Spinach & Gruyère Quiche

3/29/2020

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By Jennifer Segal
Servings: 4-6

INGREDIENTS

1 9-inch deep dish frozen pie crust
1 tablespoon butter
1/2 cup thinly sliced shallots
4 large eggs
1-1/4 cups heavy cream
Pinch ground nutmeg
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup grated Gruyère
1 10-ounce package frozen chopped spinach, defrosted and wrung free of water

INSTRUCTIONS

Preheat oven to 400°F. Remove pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick bottom and sides all over with a fork. Bake on center rack until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't worry if the crust cracks while baking; see note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.
Heat butter in a small saute pan over medium-low heat. Cook shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.
Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven). Spread shallots over bottom of cooked crust, then sprinkle grated Gruyere over top. Scatter spinach evenly over cheese (breaking up clumps as best you can), then pour egg mixture over top.
Bake at 325°F degrees for 50-55 minutes until custard is set and top is lightly golden. Serve hot or warm.
Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient...you need the spinach completely dry, otherwise your quiche will be watery.
Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 2 teaspoons of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 325°F oven for 35 to 45 minutes, or until hot in the center.
Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

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Mini Frittatas

3/3/2020

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from April Anderson
Just Another Natural Nut

This is a very simple on-the-go meal to create, good to eat hot or cold and the beauty of it is you can create large batches to freeze.

Ingredients

6 eggs
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Now lets add on

1 1/2 cups of fresh veggies (a mixture of any of these will do or just one...doesn't matter. Spinach, onions, peppers, mushrooms, broccoli, cauliflower and tomatoes. This is a great way to use up ready to scrap veggies in your fridge
1 cup of shredded cheese of choice or not. If you choose not to use cheese then add 1 more cup of veggies

Directions

Preheat oven to 350 degrees F (175 degrees C). Oil 12 muffin cups. If you prefer not to have to deal with the mess of cleaning the tins after (they do get messy, use parchment paper muffin cups. I haven't used silicone yet so I can't say that it will be mess free)
Heat olive oil in a skillet over medium heat; cook and stir your veggies in the hot oil until softened, 5 to 10 minutes. If you are using spinach add that near the end as it only needs a few minutes to wilt. Don't cook the tomatoes, just add them cold to the egg mixture
Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup. Top with halved grape tomatoes
Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes. You will know they are ready by gently pushing on the top with your finger. it will feel spongy. Let sit for a few minutes.
If you are going to freeze, prepare in containers, set in fridge first and then place in freezer

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from allrecipes.com

2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).

Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.

In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.

Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

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Perfect Brown Basmati Rice

2/26/2020

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by April Anderson
Just Another Natural Nut

rinse 1 cup of brown Basmati rice
soak for 30 minute covered in water (helps prevent the grains from breaking during the cooking process)
drain, place in medium saucepan and add 2 cups of water and salt to taste (a little pinch or 2)
bring to a boil, cover and turn down to simmer for 35 to 40 minutes until liquid is absorbed. Best to check after 30 minutes to ensure their is still liquid in the sauce pan.
remove from heat, remove the lid and place on a clean kitchen towel over the pot. replace the lid and let sit for 10 minutes and then enjoy! Serves four to six.

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Muffin Pan Frittatas

Spinach & Gruyère Quiche

Mini Frittatas

Meatless 4-Cheese Lasagna

Perfect Brown Basmati Rice

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