Tuesday, September 30, 2008

Mushroom-Cheddar Frittata

Here is another recipe from the Weekend Wizards cooking group. The recipe is from Martha Stewart. This was a great weeknight meal. I would make this again, and would switch up some of the vegetables to whatever I have on hand. This could be used as a great breakfast or brunch item.

Mushroom-Cheddar Frittata

10 oz white mushrooms, trimmed and quartered
1/2 lb red new potatoes, cut into 1/2 inch pieces
1 tbsp olive oil
2 shallots, minced (added)
coarse salt and ground pepper
8 large eggs
1/2 cup milk
1 tbsp Dijon mustard
1/4 tsp hot-pepper sauce
1 cup shredded cheddar cheese
10 oz broccoli, chopped

Preheat oven to 400 degrees.
Spray a 9 inch deep-dish pie plate with cooking spray, and add mushrooms, potatoes, shallots, and oil.
Roast for 20 minutes, tossing once.
Meanwhile combine eggs, milk, mustard, hot-pepper sauce, 1/2 tsp salt, and 1/8 tsp pepper.
Toss in cheese and broccoli.
Pour egg mixture over potato mixture, and stir.
Bake until puffed and set in the middle, and a paring knife inserted into the center comes out clean, about 45 minutes.

Monday, September 29, 2008


It has been so long since I updated my blog (might have something to do with the fact that I haven't cooked in weeks-no joke). My husband and I went on a great vacation to Cabo San Lucas, Mexico and I haven't felt up to cooking since we returned. Somehow I managed to get sick, but my husband was fine (I must not have drank enough beer!).
I am working evenings this week and on call, so I wanted to have something that my husband could heat up and eat before I got home. A nice big tray of lasagna fit perfectly. I used a recipe on the back of the Barilla no boil noodles.

from Barilla
1 9 oz package no boil Barilla lasagna noodles
2 eggs
15oz ricotta cheese (used part skim)
4 cups shredded mozzarella cheese (only used 3 cups)
1/2 cup grated Parmesan cheese (used Pecorino Romano)
1 lb Italian sausage
2 jars spaghetti sauce

Preheat oven to 375 degrees.
Spray 9x13 baking pan with cooking spray.
In medium bowl mix eggs, ricotta, Romano, and 1 cup mozzarella cheese.
Brown sausage in skillet until cooked through, and drain any excess grease.
Spread 1 cup of pasta sauce in pan.
Layer 4 uncooked pasta sheets (overlapping if needed), 1/3 ricotta mixture, half of meat, 1 cup mozzarella, and 1 cup sauce.
Layer 4 sheets pasta, 1/3 ricotta mixture, and 1 & 1/2 cup sauce.
Layer 4 more sheets, the remaining ricotta, the remaining meat, and 1 cup of sauce.
Layer 4 more sheets, the remaining sauce, and 1 cup mozzarella.
Cover with foil and bake for 55 minutes.
Remove foil and bake for 10 more minutes.
Let stand 15 minutes before cutting.

Wednesday, September 10, 2008

Pan Seared Scallops with Green Curry Sauce

I found some huge scallops at Whole Foods, and made this dish on the fly for dinner. We were supposed to have a fancy anniversary dinner, but we went out the night before and had a great meal so we will have the fancy home cooked dinner at another time. We did open a nice bottle of Riesling, and watch the season premiere of Entourage.

Pan Seared Scallops with Green Curry Sauce

8 sea scallops
1 tbsp extra virgin olive oil
1 can light coconut milk
2 tbsp green curry paste
1 tbsp fish sauce
1 tbsp brown sugar
2 chili peppers
1 stalk lemongrass
white rice (prepared in rice cooker)

Heat small saucepan on medium heat.
Add curry powder and heat until fragrant.
Add coconut milk, fish sauce, brown sugar, chili peppers, and lemongrass.
Simmer for 5 minutes.
Heat a skillet on medium high.
Add oil and 4 scallops.
Sear for 2 minutes on the first side.
Flip and cook for 3 minutes on the second side.
Repeat with the next 4 scallops.
Plate the rice and drizzle with the curry sauce.
Place scallops on top, and drizzle with more curry sauce.

Fire-Roasted Gazpacho

I have always wanted to make a gazpacho, but for some reason I never have gotten around to it. I saw this on Rachael Ray's talk show and I knew it would be fast, light, and delicious!! My husband used some of the leftovers as salsa.

I am submitting this to the wonderful Joelen's blog event Food Network Chefs. Check out her blog, or even participate in one of her many events!! http://joelens.blogspot.com/

Fire-Roasted Gazpacho

1 small red onion
1/4 seedless cucumber
1 jalapeno pepper
1 clove garlic
1 slice bread
a small handful of cilantro
1 lime
28 oz can fire-roasted tomatoes
splash of tomato juice
2 tsp hot sauce
2 roasted red peppers

Dice onion, cucumber, and jalapeno into large chunks and place in food processor.
Grate in garlic.
Cut the crust off of the bread and tear into large chunks and add to food processor.
Add cilantro, juice of 1 lime, tomatoes, and hot sauce.
Drain the liquid from the red peppers and add to processor.
Add pinch of pepper.
Pulse food processor until the gazpacho reaches the consistency you like.

I served the gazpacho in a martini glass.