(image via Sarah Waldman)
This past weekend was pretty much perfect. I don't think I mentioned that we were supposed to be in Newport with my family (my parents have a timeshare there) but things got goofed up so no one ended up going - hence, the change of plans. Our weekend at home was just what we needed to recharge. Here's what we ate last week -
veggie enchiladas - After Mother's Day I had an entire pan left so these made another appearance. A little bit labor intensive (so much chopping!) but very good, especially when served with sour cream. Yum.
lemon chicken tagine - We hadn't had chicken in a while so we headed to Baffoni's in Johnston and picked up eight chicken breasts. Matt thought they tasted game-y but they seemed normal to me. Regardless of the chickens themselves, I thought this recipe left a little to be desired. The lemon flavor was bright and dominant, which I liked, but the chicken turned out a bit dry. I served it with toasted almond whole wheat cous cous.
broccoli cheddar frittata with potatoes - Since we started eating less meat last summer I've had to become more creative with meal planning and I've found that eggs are very versatile, filling, and forgiving. Even if my cupboard is bare, if I have a half dozen eggs and my cast iron pan I'm pretty much all set. While I love to cook and bake and have been doing so on a regular basis for just about four years, I'm just beginning to feel comfortable cooking without a recipe in hand. I'm embarrassed to admit that, but I'm feeling brave so let's get things out in the open. With that said, here's my frittata recipe -
2 cups chopped broccoli
4 tablespoons olive oil
2 potatoes, peeled and chopped
1 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream
1/4 cup grated cheddar cheese
1/4 cup grated Parmesan
Steam the broccoli either on the stove top or in the microwave until tender. Set aside. Heat the oil in a skillet over medium heat (I used my 9 inch cast iron pan). Add the potato, onion, and garlic. Season the potato mixture with salt and pepper to taste. Saute over medium-low heat until the potato is golden, about 7 to 10 minutes. Add the broccoli and stir to evenly distribute. Preheat the broiler. Whisk the eggs, cream, Parmesan, an cheddar in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cover (I don't have a lid so I just use a piece of foil) and cook over medium heat until the egg mixture is almost set but the top is still loose, about 6 minutes. Take the foil off and place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Use a butter knife to cut the frittata into eight wedges and serve with a small spatula.
baked barley risotto with butternut squash - anything with butternut squash is delicious in my opinion. It really tastes good no matter what you do to it. This recipe is nice because once you get it going you can just leave it on the stove and wait for it to finish. Use that time to prepare a salad or play with your toddler before dinner.
quinoa black bean burgers - I'm so glad I discovered Sarah's blog because I've gotten so many healthy, tasty recipes from her. Now this black bean burger recipe is one of my favorite things ever. Like I mentioned last time we had them, I didn't care for the large pieces of raw onion so this time I made sure to chop them extra fine. I served them on Barwosky's organic hamburger buns.
Tonight I'm making salmon burgers for the first time. I was excited to use the grill but now it's drizzling. Bummer. Here's hoping that the sun comes out again!