http://www.tasteofhome.com/recipes/green-chili-egg-puff
This was delish!!
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Wednesday, November 9, 2016
Sunday, December 13, 2015
Some favorite recipes
Boy I've been missing of late. But I do still cook. Most of my cooking is of the "bulk" variety.
So here are a few of the recipes that I have been making -
Veggie frittata squares - these are really easy for our Sunday morning brunches. And even when I don't know what to take, as long as I have a dozen eggs, some cheese, and some sort of veggie - then I'm good. Last week was potato and parmesan, this week is asparagus and red pepper and cheddar.
Applesauce carrot muffins - we had leftover applesauce from the week of the stomach flu. I adjusted this recipe a bit - it seemed like too many steps for me. So I did it in one bowl:
Mix wet ingredients - I subbed 1/3 c sugar for the honey. I only used 1/4 c butter and used 1/4 c canola oil.
Add dry ingredients - I didn't blend them in a bowl first, one less dish. Also, I just used 1/2 c whole wheat and 1 c regular flour because that's what I had.
Add applesauce
Add carrots
They were really very good. We still have a few left
Pumpkin chocolate chip bread - I made some substitutions here, based on what I had (you can see those in my comments on the pin). It was great and my 9 year old LOVED it. Also, I used fresh pumpkin that I pureed and froze a couple of months ago.
Asparagus potato soup - this is in the pot right now. I had leftover asparagus from the frittata, and I didn't buy enough veggies this week. So this is going to "stretch" my asparagus. This is a new recipe for me, so I will let you know how it comes out. I did not make the stock - it seems like a waste of good veggies to me - I used a veggie bouillon cube.
Carrot ginger soup
Chicken fried rice
About the only thing left to cook this week is some canned tomatoes - I haven't yet decided if I will make a third soup (tomato soup) or a curry dish.
So here are a few of the recipes that I have been making -
Veggie frittata squares - these are really easy for our Sunday morning brunches. And even when I don't know what to take, as long as I have a dozen eggs, some cheese, and some sort of veggie - then I'm good. Last week was potato and parmesan, this week is asparagus and red pepper and cheddar.
Applesauce carrot muffins - we had leftover applesauce from the week of the stomach flu. I adjusted this recipe a bit - it seemed like too many steps for me. So I did it in one bowl:
Mix wet ingredients - I subbed 1/3 c sugar for the honey. I only used 1/4 c butter and used 1/4 c canola oil.
Add dry ingredients - I didn't blend them in a bowl first, one less dish. Also, I just used 1/2 c whole wheat and 1 c regular flour because that's what I had.
Add applesauce
Add carrots
They were really very good. We still have a few left
Pumpkin chocolate chip bread - I made some substitutions here, based on what I had (you can see those in my comments on the pin). It was great and my 9 year old LOVED it. Also, I used fresh pumpkin that I pureed and froze a couple of months ago.
Asparagus potato soup - this is in the pot right now. I had leftover asparagus from the frittata, and I didn't buy enough veggies this week. So this is going to "stretch" my asparagus. This is a new recipe for me, so I will let you know how it comes out. I did not make the stock - it seems like a waste of good veggies to me - I used a veggie bouillon cube.
Carrot ginger soup
Chicken fried rice
About the only thing left to cook this week is some canned tomatoes - I haven't yet decided if I will make a third soup (tomato soup) or a curry dish.
Sunday, November 16, 2014
Easy Frittata
So we have a neighborhood potluck almost every Sunday. Apparently this group of neighbors have been meeting for 14 years. Kids have grown and gone to college in this time. Our friends up the street joined 5 or 6 years ago and they invited us to join 2 years ago. Well they invited us before then, but we kept forgetting.
Our two families are the "newbies" now - we are the two families with young children (8 and under). Every year it starts up around mother's day and ends mid-October. That works with the weather and the time change. It's a 5:30 pm event at a local park (walking distance, 1/2 mile for us, and more or less for the other families). This local park has a lot of picnic facilities that can be reserved, plus soccer fields, softball fields, etc. So we all just wander up there and find an open spot. There's a hierarchy of good spots.
For a few years the group would try to switch to people's homes when it got too dark to do it outdoors, and it never really "took". This year, someone came up with the great idea for a brunch! So for the last month, that's what we've done. It's a smaller group - some are at church, some are busy with the church of Sunday Football. (And today we canceled because the park is super busy.) I've really been enjoying the brunches.
It makes it a little bit trickier to figure out what to take though. For much of the summer, the Sunday evening dinner was my "meal off" for the week. And it was easy to prep for it. Salad, appetizer, chips and guacamole, bruschetta and bread, cheese and crackers, crockpot ribs, pizza.
Brunch is trickier for a couple of reasons: 1. People aren't as interested in as much variety for brunch. And 2. I'm not taking any "meals off" anymore. So I'd have to figure out what to take that would work into my regular eating pattern. Plus there are a couple of vegetarians, and a few people who eat seafood but no other animal.
So the first week I took roasted potatoes. The next week, I took a frittata. Eggs and vegetables and cheese, cannot be easier. At some point one of my regular weekly emails from the kitchn linked to this recipe, and I saved it in the back of my head. The reason I like this recipe is that it's made in a 9x13 pan. I don't have a pan that will work with a traditional "cook on the stovetop and finish in the oven". I also like to make them in muffin tins, but muffin tins are a lot harder to clean.
The other advantage to frittatas is that you can "use up" lots of ingredients. We are in "greens" season again at the CSA, which means kale and chard. I love kale!! I don't love chard. Chard ends up in soups, in beans, or in frittatas.
Yesterday's frittata was for dinner, not brunch. Chard from the CSA, tomatoes from our plant (don't hate me, it is still producing!), sauteed onions, and little bits of cheese.
(Pardon the ugly photography)
Easy Frittata:
1 Tbsp olive oil: 0.35
1 onion, diced: 0.40
1-2 medium or 4-6 small tomatoes, diced: free!
1 bunch chard, washed, torn into pieces: $1.50
(I did not use the stems, but you can - just separate them and dice them and add them to the onion)
4 oz of cheese (I used mozzarella, some "Quattro formaggio", blue cheese, and cheddar): 0.75
1 dozen eggs: 1.79
1/2 cup milk: 0.10
Salt and Pepper
Total: $4.89 for six to eight main-course servings. I generally consider two eggs to be a main course, so that would be $0.82 per serving.
Preheat oven to 375F.
Steam the chard until soft, 5-10 minutes. Let cool, squeeze dry, and chop.
Saute the onion in the olive oil until soft and starting to brown a little. Add the diced tomatoes and cook until they have given up most of their liquid. Add the chard. Stir well until mixed. Add S&P to taste.
Spray a 9x13 pan with cooking spray or grease with butter.
In a medium to large bowl, whisk the eggs, milk, S&P.
Spread the vegetables on the bottom of the 9x13 pan. Pour egg mixture on top. Drop the cheese on top of that.
Bake 45 min.
Let cool, cut into squares, enjoy!
Our two families are the "newbies" now - we are the two families with young children (8 and under). Every year it starts up around mother's day and ends mid-October. That works with the weather and the time change. It's a 5:30 pm event at a local park (walking distance, 1/2 mile for us, and more or less for the other families). This local park has a lot of picnic facilities that can be reserved, plus soccer fields, softball fields, etc. So we all just wander up there and find an open spot. There's a hierarchy of good spots.
For a few years the group would try to switch to people's homes when it got too dark to do it outdoors, and it never really "took". This year, someone came up with the great idea for a brunch! So for the last month, that's what we've done. It's a smaller group - some are at church, some are busy with the church of Sunday Football. (And today we canceled because the park is super busy.) I've really been enjoying the brunches.
It makes it a little bit trickier to figure out what to take though. For much of the summer, the Sunday evening dinner was my "meal off" for the week. And it was easy to prep for it. Salad, appetizer, chips and guacamole, bruschetta and bread, cheese and crackers, crockpot ribs, pizza.
Brunch is trickier for a couple of reasons: 1. People aren't as interested in as much variety for brunch. And 2. I'm not taking any "meals off" anymore. So I'd have to figure out what to take that would work into my regular eating pattern. Plus there are a couple of vegetarians, and a few people who eat seafood but no other animal.
So the first week I took roasted potatoes. The next week, I took a frittata. Eggs and vegetables and cheese, cannot be easier. At some point one of my regular weekly emails from the kitchn linked to this recipe, and I saved it in the back of my head. The reason I like this recipe is that it's made in a 9x13 pan. I don't have a pan that will work with a traditional "cook on the stovetop and finish in the oven". I also like to make them in muffin tins, but muffin tins are a lot harder to clean.
The other advantage to frittatas is that you can "use up" lots of ingredients. We are in "greens" season again at the CSA, which means kale and chard. I love kale!! I don't love chard. Chard ends up in soups, in beans, or in frittatas.
Yesterday's frittata was for dinner, not brunch. Chard from the CSA, tomatoes from our plant (don't hate me, it is still producing!), sauteed onions, and little bits of cheese.
(Pardon the ugly photography)
Easy Frittata:
1 Tbsp olive oil: 0.35
1 onion, diced: 0.40
1-2 medium or 4-6 small tomatoes, diced: free!
1 bunch chard, washed, torn into pieces: $1.50
(I did not use the stems, but you can - just separate them and dice them and add them to the onion)
4 oz of cheese (I used mozzarella, some "Quattro formaggio", blue cheese, and cheddar): 0.75
1 dozen eggs: 1.79
1/2 cup milk: 0.10
Salt and Pepper
Total: $4.89 for six to eight main-course servings. I generally consider two eggs to be a main course, so that would be $0.82 per serving.
Preheat oven to 375F.
Steam the chard until soft, 5-10 minutes. Let cool, squeeze dry, and chop.
Saute the onion in the olive oil until soft and starting to brown a little. Add the diced tomatoes and cook until they have given up most of their liquid. Add the chard. Stir well until mixed. Add S&P to taste.
Spray a 9x13 pan with cooking spray or grease with butter.
In a medium to large bowl, whisk the eggs, milk, S&P.
Spread the vegetables on the bottom of the 9x13 pan. Pour egg mixture on top. Drop the cheese on top of that.
Bake 45 min.
Let cool, cut into squares, enjoy!
Tuesday, June 19, 2012
Frittata and Sesame Noodles
This weekend was an exercise in prepping for the week. In order to fill up my fridge with vegetables, I went with an old favorite Tri County Produce. I haven't been there in awhile, but I walked a few miles on Saturday with friends and was in the area. And they have coupons. I have never used a coupon there, because their prices are so reasonable it's VERY hard to spend the amount needed to get the coupon, unless you are buying meat and wine. And I don't buy much of either. I managed to spend enough to get 5 free ears of corn. They were HUGE and very sweet too. Not local, but good.
I picked up some discount bananas and tomatoes too. I lost a couple of tomatoes (went bad before I could use them) and the bananas are destined for banana bread. I MEANT to make chocolate covered frozen bananas, but haven't had the energy.
Saturday night was pizza night (with corn and salad). I made the dough in the bread machine and par-baked it. That's always good for one more meal too. At least for now. I can foresee the day when both pizzas will be gone in one night.
Sunday was the prep day. I made a veggie frittata for lunches this week.
Bread crumbs
chard
onion
zucchini
corn
tomatoes
cheese
eggs and milk
Monday night was our 2nd pizza night, and also the night of my quilting group meeting. We did a potluck. I happened to find this recipe on one of the blogs I read, and it seemed perfect. So I made that on Sunday too. Our quilting potlucks are hilarious. The last one (last month) had half desserts. This one - not a single bite of chocolate, but a lot of carbs. 2 loaves of bread, 2 people brought crackers and cheese, I brought the sesame noodles. Then two people brought fruit, but they BOTH brought green grapes and red cherries. Hilarious. Plus carrot soup and a vegetable dish.
My version of the sesame noodles had cooked broccoli and raw julienned summer squash instead of green onion, because one of my quilting friends is allergic to onion. Also, a couple don't do gluten, so maybe next time I'll use rice noodles instead of pasta and tamari instead of soy sauce. They were very tasty, but if I were making them for just myself? I'd probably use some sriracha.
Up for the rest of the week: a stir-fry with kohlrabi, peppers, and broccoli and some teriyaki meatballs from Costco. Probably a skillet pasta dish with canned salmon - maybe a creamy mushroom sauce. I bought mushrooms. I can make a cream sauce. Should be doable if I have the energy.
I picked up some discount bananas and tomatoes too. I lost a couple of tomatoes (went bad before I could use them) and the bananas are destined for banana bread. I MEANT to make chocolate covered frozen bananas, but haven't had the energy.
Saturday night was pizza night (with corn and salad). I made the dough in the bread machine and par-baked it. That's always good for one more meal too. At least for now. I can foresee the day when both pizzas will be gone in one night.
Sunday was the prep day. I made a veggie frittata for lunches this week.
Bread crumbs
chard
onion
zucchini
corn
tomatoes
cheese
eggs and milk
Monday night was our 2nd pizza night, and also the night of my quilting group meeting. We did a potluck. I happened to find this recipe on one of the blogs I read, and it seemed perfect. So I made that on Sunday too. Our quilting potlucks are hilarious. The last one (last month) had half desserts. This one - not a single bite of chocolate, but a lot of carbs. 2 loaves of bread, 2 people brought crackers and cheese, I brought the sesame noodles. Then two people brought fruit, but they BOTH brought green grapes and red cherries. Hilarious. Plus carrot soup and a vegetable dish.
Up for the rest of the week: a stir-fry with kohlrabi, peppers, and broccoli and some teriyaki meatballs from Costco. Probably a skillet pasta dish with canned salmon - maybe a creamy mushroom sauce. I bought mushrooms. I can make a cream sauce. Should be doable if I have the energy.
Monday, April 23, 2012
Weekly Meal Plan, and Frittata
I decided I should post a weekly meal plan. I plan my meals almost a week in advance anyway. Sometimes I make substitutions depending on whether the leftovers last longer or not long enough.
I usually have to plan things out to use up our CSA veggies. Often, my spouse does dinner on Tues/Friday (he's home earlier) so I aim for easy those nights. So far this week, we're carpooling. He can't drive yet.
Saturday:
Lunch: birthday parties
Dinner: Hamburgers, salad with lemon-garlic-mustard dressing
Sunday:
Lunch: Bits of leftovers, bread, fruit
Dinner: Ina Garten's Roast Chicken and vegetables, salad with lemon-garlic-mustard dressing and avocado. I did not take a picture. I used potatoes, carrots, and onions.
Monday:
Lunch: Chicken sandwich, Mediterranean chickpea salad
Dinner: Chard-onion-bacon frittata, salad with lemon-garlic-mustard dressing and avocado (can you tell we've got lots of lemons from our neighbor?) Bread with bruschetta.
Tuesday:
Lunch: Chicken sandwiches, leftover roasted vegetables
Dinner: Chicken and bean burritos, stir-fried greens, leftover roasted vegetables.
Wednesday:
Lunch: Leftover frittata, salad
Dinner: Soup from freezer (ham, bean, cabbage)
Thursday:
Lunch: Leftover frittata
Dinner: Soup from freezer, whatever veggies we get from the CSA
Friday:
I got nuthin'. We'll see what we've got by then.
I usually have to plan things out to use up our CSA veggies. Often, my spouse does dinner on Tues/Friday (he's home earlier) so I aim for easy those nights. So far this week, we're carpooling. He can't drive yet.
Saturday:
Lunch: birthday parties
Dinner: Hamburgers, salad with lemon-garlic-mustard dressing
Sunday:
Lunch: Bits of leftovers, bread, fruit
Dinner: Ina Garten's Roast Chicken and vegetables, salad with lemon-garlic-mustard dressing and avocado. I did not take a picture. I used potatoes, carrots, and onions.
Monday:
Lunch: Chicken sandwich, Mediterranean chickpea salad
Dinner: Chard-onion-bacon frittata, salad with lemon-garlic-mustard dressing and avocado (can you tell we've got lots of lemons from our neighbor?) Bread with bruschetta.
Tuesday:
Lunch: Chicken sandwiches, leftover roasted vegetables
Dinner: Chicken and bean burritos, stir-fried greens, leftover roasted vegetables.
Wednesday:
Lunch: Leftover frittata, salad
Dinner: Soup from freezer (ham, bean, cabbage)
Thursday:
Lunch: Leftover frittata
Dinner: Soup from freezer, whatever veggies we get from the CSA
Friday:
I got nuthin'. We'll see what we've got by then.
Thursday, July 7, 2011
Green beans! Zucchini frittata! Plus some other stuff.
I found a couple of old photos on my camera. A stir fry (who me?) and banana nut muffins. They were good pics, so I thought I'd share.
Earlier this week I got some fresh green beans from the CSA and did a healthified version of my husband's aunt's green beans with onions and butter.
I steamed the beans, sauteed the onions in grapeseed oil. Then I added the green beans and salt and pepper to the pan to get the beans a little carmely. Then I added a tbsp of butter. REALLY good.
And apparently I made banana muffins. Sometime awhile ago.
But the real star is the frittata. We got...um...2.5 lbs of zucchini this week from the farm. I was looking for a recipe that would travel well to the summer "concerts in the park" series. Every Thursday in the summer, there's a free concert in a local park (though they do solicit donations). People put down blankets and bring picnics. Today was a country-Cajun style band. Really good. And there is a GREAT park for the kiddos to run around in. We did that too. My son's little friend didn't show, so he was sad.
I decided to go for a frittata. So last night, before I went to my boss's farewell happy hour (while my son crashed on the couch), I shredded zukes and chopped onions and sauteed them down.
After the happy hour, I made the frittata and burned the crap out of my arm on the inside of the door of the 400F oven. Ouch. Nice big welt/bruise. Did I mention I have PMS? Probably not helping. Anyway, the frittata is delicious and tasted awesome lukewarm (just micro'd a bit before we left home) at the park. You have an unending array of choices for this frittata (tomatoes, spinach, corn, broccoli, leftovers...)
Zucchini frittata
1+ lbs zucchini, shredded: 0.80
1 small onion, chopped: 0.25
1 Tbsp oil: 0.04
s&p to taste
1 Tbsp dijon: 0.03
6 eggs: 1.50
1/2 cup milk: 0.17
1/2 cup parmesan cheese (or mozzarella or cheddar): 0.63
1 "babybel" round cheese, chopped: 0.50 (it was the most available cheese in my fridge)
fresh chopped herbs: rosemary and chives were all that survived our week away
handful of bread crumbs
s&p to taste
Total: $3.42 for about 4 generous servings, or even more appetizer servings. $0.86 per serving.
Saute the onions and zucchini in the oil with the S&P until soft and until they have given up most of their water.
Whisk the eggs, milk, parmesan, dijon, S&P in a bowl.
Spray a small pan (7x10? 8x10?) with cooking spray or grease. Spread the zucchini/onion mixture on the bottom. Put the sliced cheese on top. Sprinkle on the chopped herbs. Sprinkle on the breadcrumbs. Pour the egg mixture on top.
Bake at 400F for about 20 to 25 min, until nicely browned.
Earlier this week I got some fresh green beans from the CSA and did a healthified version of my husband's aunt's green beans with onions and butter.
I steamed the beans, sauteed the onions in grapeseed oil. Then I added the green beans and salt and pepper to the pan to get the beans a little carmely. Then I added a tbsp of butter. REALLY good.
And apparently I made banana muffins. Sometime awhile ago.
But the real star is the frittata. We got...um...2.5 lbs of zucchini this week from the farm. I was looking for a recipe that would travel well to the summer "concerts in the park" series. Every Thursday in the summer, there's a free concert in a local park (though they do solicit donations). People put down blankets and bring picnics. Today was a country-Cajun style band. Really good. And there is a GREAT park for the kiddos to run around in. We did that too. My son's little friend didn't show, so he was sad.
I decided to go for a frittata. So last night, before I went to my boss's farewell happy hour (while my son crashed on the couch), I shredded zukes and chopped onions and sauteed them down.
After the happy hour, I made the frittata and burned the crap out of my arm on the inside of the door of the 400F oven. Ouch. Nice big welt/bruise. Did I mention I have PMS? Probably not helping. Anyway, the frittata is delicious and tasted awesome lukewarm (just micro'd a bit before we left home) at the park. You have an unending array of choices for this frittata (tomatoes, spinach, corn, broccoli, leftovers...)
Zucchini frittata
1+ lbs zucchini, shredded: 0.80
1 small onion, chopped: 0.25
1 Tbsp oil: 0.04
s&p to taste
1 Tbsp dijon: 0.03
6 eggs: 1.50
1/2 cup milk: 0.17
1/2 cup parmesan cheese (or mozzarella or cheddar): 0.63
1 "babybel" round cheese, chopped: 0.50 (it was the most available cheese in my fridge)
fresh chopped herbs: rosemary and chives were all that survived our week away
handful of bread crumbs
s&p to taste
Total: $3.42 for about 4 generous servings, or even more appetizer servings. $0.86 per serving.
Saute the onions and zucchini in the oil with the S&P until soft and until they have given up most of their water.
Whisk the eggs, milk, parmesan, dijon, S&P in a bowl.
Spray a small pan (7x10? 8x10?) with cooking spray or grease. Spread the zucchini/onion mixture on the bottom. Put the sliced cheese on top. Sprinkle on the chopped herbs. Sprinkle on the breadcrumbs. Pour the egg mixture on top.
Bake at 400F for about 20 to 25 min, until nicely browned.
Thursday, March 24, 2011
Breakfast Rice-Crust Mini-Quiches
I had leftover rice and quinoa that needed to be used FAST. So I googled "what to do with leftover rice". A few clicks later and I found what I wanted: rice crust quiche, made in muffin tins.
Quiche here, but it originated with The Complete Tightwad Gazette. Of course I had to use google to find a recipe that I already own.
Mini-quiche
crust
2 c. cooked brown rice and quinoa: 0.40
1 egg: 0.38 (local, organic, free range)
1.5 oz cheddar: 0.19
Filling:
1/4 onion: 0.15
1/4 16-oz bag frozen chopped spinach: 0.30
2 eggs: 0.75
3 oz shredded cheddar: 0.38
1 c. milk: 0.50
8 kalamata olives: 0.40
herbs (nutmeg, basil)
cooking spray
Total: $3.45 for 12 muffins. $0.29 each, but two makes a decent serving for me.
And a smoothie...soy milk, frozen banana, frozen berries, Amazing Grass, an orange, and some ice.
Quiche here, but it originated with The Complete Tightwad Gazette. Of course I had to use google to find a recipe that I already own.
Mini-quiche
crust
2 c. cooked brown rice and quinoa: 0.40
1 egg: 0.38 (local, organic, free range)
1.5 oz cheddar: 0.19
Filling:
1/4 onion: 0.15
1/4 16-oz bag frozen chopped spinach: 0.30
2 eggs: 0.75
3 oz shredded cheddar: 0.38
1 c. milk: 0.50
8 kalamata olives: 0.40
herbs (nutmeg, basil)
cooking spray
Total: $3.45 for 12 muffins. $0.29 each, but two makes a decent serving for me.
And a smoothie...soy milk, frozen banana, frozen berries, Amazing Grass, an orange, and some ice.
Sunday, July 18, 2010
Eggs and Veggies
Went to my hubby's company's big summer picnic yesterday, where I took a page from Dr. Fuhrman and ate corn on the cob, two big plates of salad, and some bean-filled chili. I had a few other things too, but mostly I stuffed myself with the good stuff.
For dinnertime, we weren't spectacularly hungry (at least I wasn't), so I cooked up some eggs with the last tomato, some frozen spinach, sauteed onion, and a little cheese on top.
Then we went to the movies. A drive-in double feature. But we left after the first one. So the entire family was away WAY too long last night. But of course, despite going to bed at 11:30 (2.5 hrs after my bedtime), I still woke up at 6 am. Boys are still sleeping.
I also packed popcorn for the drive-in, which we ate before the movie started. So we ended up buying some anyway. Still, about $20 is on the frugal side for movies. My son got in for free.
On another note, I survived my first ocean swim. Yikes. I have a LOT of work to do.
Sunday, December 21, 2008
Chile Rellenos Casserole
I have a great cookbook called "One United Harvest". It's a collection of recipes from various CSA's around the country (including ours). I like it because it's got recipes for fruits and veggies that you might not find elsewhere.
This recipe is adapted from that cookbook, from a recipe by Solyssa Visalli at Cop Copi Farms in La Grand, Oregon. I dug it out because this year we got a LOT of poblano and anaheim peppers. Every year with the CSA, it's something. Something grows like crazy. Last year we got a lot of jalapenos.
So I roasted the peppers, peeled, sliced, and froze in small piles on a cookie sheet. Then put them in a plastic bag. I don't know if I managed to defrost the required "8 to 12" peppers. I just got a bunch of them out.
Also, the original recipe called for 8 oz of cheese (cheddar/jack). I cut it down to 6 oz, but I think 4 would work just as well.
If you cut it into 9 squares, it's 4 pts each.
Chile Rellenos Casserole:
8-12 peppers (anaheim, poblano, bell, etc.) roasted: $3.00
1 yellow onion, diced: 0.25
1 T canola oil: 0.05
4 cloves garlic: 0.30
1/2 tsp pepper
1 tsp salt: 0.02
1 T. cumin: 0.12
1/2 T chili powder: 0.07
1 c. frozen corn: 0.50
4 eggs: 0.50
1 1/2 c. milk: 0.28
2 T. flour: 0.02
6 oz shredded cheddar cheese: $1.09
Total: $6.20 for 9 servings, or $0.69 per serving.
To roast peppers: poke holes in each pepper. Put peppers on a foil-lined cookie sheet. Roast under broiler, turning every 10 min, until skin is blackened all around (probably 20-30 min total). Remove from oven, put in a bowl and cover with plastic wrap. When cool, cut the tops off, remove the skin and seeds, and slice.
At this point, I freeze in small piles...
Caramelize the onion: Saute in oil on low-medium, covered. Stir occasionally. When translucent, remove lid and increase heat. Continue to saute until golden brown.
Add garlic and spices. Saute 3 more minutes. Remove from heat and add corn.
In a medium bowl, mix milk, flour, and eggs. Beat with a whisk to mix well.
Grease a 9x9 pan. Layer 1/3 of the peppers on the bottom. Top with 1/2 of the corn and onion mixture. Top with 1/3 of the cheese. Repeat layers. (Note that it's 1/3 of the peppers and cheese, but 1/2 of the corn).
Pour egg and milk mixture over the whole thing. Finally, top with remaining peppers and cheese. At this point, I put it in the fridge. I was prepping during nap time.
Bake at 350 for 45 mins or until it's puffed in the center and brown at the edges.
Saturday, June 7, 2008
Frittata
This recipe comes courtesy of "The Healthiest Kid in the Neighborhood" by the Dr. Sears' family. It is adjusted, of course, based on what I had on hand.
The original recipe called for fresh vegetables, about 6 cups total, a combo of shredded zucchini, onion, tomato, spinach, and mushrooms. And different cheeses.
I sauteed the onion and diced zucchini, and steamed and chopped broccoli for mine.
Frittata
2 cups whole wheat breadcrumbs. (free, we save the heels of old homemade bread)
6 cups vegetables. Raw is okay for soft veggies, cooked is better for hard veggies.
I used:
3/4 lb broccoli (1.50)
1 onion (0.50)
1/2 lb zucchini (0.50)
1 T olive oil (0.10)
12 eggs (1.33)
2 cups shredded cheese (1.45) - I used a mixture of cheddar, mozzarella, blue cheese
1 cup milk (0.22)
salt, pepper to taste
rosemary, chopped
Total: $5.60 for 8 servings (0.70 each)
Saute onions and zucchini in olive oil until soft.
Spray 9x13 pan with nonstick spray. Spread breadcrumbs on bottom. Layer vegetables on top. Top with 1/2 of the cheese.
Mix the eggs and milk in a bowl. Add salt and pepper and rosemary (garlic powder would be good too). Pour over vegetables and cheese in pan.
Bake at 400F for 30 min. Remove from oven, add remaining cheese, bake another 5 min.
Wednesday, May 7, 2008
Scrambled eggs
Tonight was a 15-min meal. I had plans to include an extra veggie (bok choy), but got home late due to some huge work ordeals. I also didn't bother cooking the broccoli stems, though I do love them.
I have been trying to work more veggies into my toddler's diet. He likes eggs, so this was a method.
Scrambled Eggs:
4 eggs (0.50)
1.5 cups broccoli florets (0.19, from discount rack)
1/4 cup chopped onion (0.10)
1/2 Tbsp olive oil (0.05)
1 slice American cheese (0.15)
salt and pepper
Total: 0.99
Chop and steam broccoli in microwave for 3 min. Meanwhile, chop and saute onion in olive oil until beginning to brown. Add broccoli and mash up with a fork (you don't want the kiddo to be able to pick it out!) Stir fry a few minutes until broccoli begins to carmelize a bit.
Beat eggs in a bowl with salt and pepper. Add a little milk (optional). Add eggs to broccoli and onion, cook until eggs are set. Break up American cheese and stir in to melt.
We served this meal with some homemade bread (2 slices, 0.06 each), 1 T light margarine (0.03), and an avocado, sliced (free from a friend's tree).
Dinner total: $1.14 for three people.
I have been trying to work more veggies into my toddler's diet. He likes eggs, so this was a method.
Scrambled Eggs:
4 eggs (0.50)
1.5 cups broccoli florets (0.19, from discount rack)
1/4 cup chopped onion (0.10)
1/2 Tbsp olive oil (0.05)
1 slice American cheese (0.15)
salt and pepper
Total: 0.99
Chop and steam broccoli in microwave for 3 min. Meanwhile, chop and saute onion in olive oil until beginning to brown. Add broccoli and mash up with a fork (you don't want the kiddo to be able to pick it out!) Stir fry a few minutes until broccoli begins to carmelize a bit.
Beat eggs in a bowl with salt and pepper. Add a little milk (optional). Add eggs to broccoli and onion, cook until eggs are set. Break up American cheese and stir in to melt.
We served this meal with some homemade bread (2 slices, 0.06 each), 1 T light margarine (0.03), and an avocado, sliced (free from a friend's tree).
Dinner total: $1.14 for three people.
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