Tag Archives: Sundried Tomatoes

Fridge Fritatta

8 Feb

Tonight I bring you the second recipe in my 5 day quest to create meals and use up all of the ingredients in my fridge.  Plus-I am about to share an easy and unbelievably delicious meal with you.  Minus-you will seriously need to get your cholesterol checked after consuming this meal.  This meaty fritatta is not for those on a diet, or frankly the faint of heart.  You’ll need a serious appetite to put this down.  Dare I say this would also be an ideal hangover fix.

Fridge Fritatta

  • 8 strips of bacon, reserving the grease (I know, I warned you!)
  • 6 eggs
  • 1.5 lb bag of red mini potatoes with their skin on
  • 1 cup of shredded mozzarella cheese
  • 1 cup of skim milk
  • 3 sun-dried tomatoes, chopped into tiny pieces
  • 1 tsp pepper, plus sprinkle
  • 1 tsp salt, plus sprinkle
  • 1 tsp paprika, plus sprinkle

Preheat your oven to 350 degrees.  Fill a large pot with water and set on high to boil.  At the same time put several strips of bacon in a deep pan/shallow pot to cook.  Check your bacon after 2-3 minutes and flip.

While your bacon is cooking, rinse your potatoes and start to cut them into very thin slices.  I’d recommend using a mandolin on a fine setting to cut them quickly and thinly.  If you are like me and didn’t have one handy (read already packed),  carefully cut the potatoes into thin slices using a sharp knife.  After you finish slicing the potatoes, drop into the boiling water and cook at a boil for 2 minutes.  Your potatoes will not be cooked through.  Don’t worry they will see the inside of an oven soon!

Transfer cooked bacon to a paper towel-lined plate and reserve your bacon grease (yum) off the heat on a back burner.  Sprinkle a little salt, pepper and paprika in the grease.  Afterwards drain your potatoes and set to the side.

In a large bowl lightly scramble your eggs.  Combine eggs with cheese, sun-dried tomatoes, and remaining tsps of paprika, pepper and salt.  Stir until combined, then add potatoes and bacon, tearing it into tiny pieces.  Gently stir all of these ingredients together and pour into your bacon grease in the pan.  Put entire pan in the oven and cook for 20-23 minutes at 350 degrees.

Carefully remove fritatta from the oven using an oven mitt as your pan and handle will be very hot.  Your fritatta should be set and should not move if you give it a little jiggle.  Let it sit for 10 minutes to cool and gently flip it over onto a large plate.  Cut into wedges and serve warm or at room temperature.

Greasy goodness!  This was really good and I lucked out with the stuff in my fridge.  You can substitute chorizo, take out the cheese, and add in caramelized onions if you want to make a traditional style Spanish torta.

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Meatball vs. Meatball

5 Oct

Since moving into my own apartment (holy expen$ive rent Batman), I had to cut back on dining out and rethink my grocery list. The good news is that I’m cooking and experimenting every night. The bad news is that I have to eat leftovers…GASP!  The only way I can handle leftovers is to trick myself by converting them into something new with different flavors.

This week’s grocery trip included ground turkey so I decided to split the package in half to make meatballs two ways!  Don’t they look delish?  They were, and easy too! 

Asian Meatballs (yield 12-14 meatballs)

  • 1 tbs garlic,minced
  • 1/3 cup yellow onion, chopped (use half a medium-sized onion for each recipe)
  • 3 tbs reduced sodium soy sauce
  • 1/2 tbs fresh ginger, minced
  • sprinkle of salt
  • 1/2 tsp pepper
  • 1 tbs veg oil

Using your hands combine all ingredients (except veg oil) in a large bowl, and roll into little balls.  Pour veg oil in skillet over medium heat for about 3 mins per side.  Using tongs, touch top of each meatball to make sure it’s firm and cooked through.  Afterwards, I suggest throwing them over a bowl of noodles with a quick peanut, soy and ginger sauce.

Tuscan Meatballs (yield 12-14 meatballs)

    • 2 tbs garlic, minced
    • 1/3 cup yellow onion, chopped
    • 1 tbs fresh rosemary, chopped finely
    • 3 sundried tomatoes, chopped finely
    • 1/3 cup shredded pecorino romano
    • 1 tsp pepper
    • sprinkle of salt
    • 1 tbs olive oil

Once again, use your hands combine all ingredients (except olive oil) in a large bowl, and roll into little balls. Pour olive oil in skillet over medium heat for about 3 mins per side. Using tongs touch top of each meatball to make sure it’s firm and cooked through.  Afterwards, I suggest making yourself an openfaces meatball sandwich.

So, what’s your favorite meatball?

Eggplant and Sundried Tomato Dip

25 Sep

I often feel like the best part of any meal is the dip at the beginning.  So I’m bringing you my second dip recipe of the week!  I created this recipe a year go because I needed to find a new way to use up my eggplant before it went bad.  I love the earthy taste of roasted veggies and there’s nothing easier than throwing all of the ingredients in a blender.

Eggplant and Sundried Tomato Dip (serves 4)

  • 1 medium eggplant
  • 1 tbs fresh sage, chopped
  • 1 tbs fresh rosemary, chopped
  • 4 oz container herb goat cheese
  • 3 tbs olive oil
  • 6 sundried tomatoes with a little oil
  • 1 1/2 tsp of salt, plus a sprinkle
  • 1 tbs pepper, plus a sprinkle

First preheat your oven to 350 degrees.  In the meantime, peel and chop your eggplant into bite sized pieces.  Transfer eggplant to a bowl, and mix with 2 tbs olive oil, sage and rosemary.  Spread eggplant onto the baking sheet and sprinkle with salt and pepper.  Roast in a 350 degree oven for approx 25 minutes.  Let eggplant cool and then transfer to a large food processor.  I typically use my blender since I have a mini processor.  Add packet of goat cheese and sundried tomatoes with a little of their oil.  Pulse a few times on the chopped setting, then add the rest of salt and pepper and stir.  Blend again on the chopped setting for about another minute until dip gets to your desired consistency.  I like my dip thick and so it stands up to pita chips.  If you like your dip a little thinner, feel free to add a bit more oil and blend longer. 

Also, apologies for the lack of pictures!  It’s been a busy week and I accidentally ate all the dip pre post… 🙂