Sweet Potato Spinach Frittata

 

 

I usually do not eat breakfast and I am not a morning person and I noticed my kids are not breakfast eaters. I practically had to force breakfast and finally gave up. Now when they are hungry both will be in the kitchen searching for something usually around noon. So now instead we hang out while I drink a cup of coffee, read books and play barbies. Never thought I would be playing barbies as an adult. So Brunch/ lunch is eaten instead. This is one of the recipes and that is eaten well or at least by me and 15 month old. Five year old had Cereal.

8 eggs

2-3 tbs olive oil

1 large sweet potato

2 small russet potatoes

1 sprig rosemary

2 tablespoons chopped onion

1 garlic clove

salt and pepper to taste

1 cup chopped spinach

1 sliced tomato

 

In a frying pan heat oil at medium high heat. Add thinly sliced potatoes, onion, pressed garlic and a sprig of rosemary. saute 7-8 minutes until potatoes are tender. remove rosemary and toss it.

even out potatoes so they are even in the frying pan.

Crack eggs into a bowl season with salt and pepper about 1/4 teaspoon or two pinches of salt. beat them until well mix and pour over potatoes top with spinach and tomato slices, cover with lid and turn heat down to low cook until done. Mine was done in four minutes.

serves 4.

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Leftover Brisket Baked Sandwiches

Whenever I make roasted meat and have some left over I use it up by making soup, tacos or sandwiches. Using left over Easter brisket I made baked sandwiches that I served with soup. Crusty bread, cheese and meat is the best combination.

 

8 whole wheat buns

8 oz brisket

half medium onion

1/2 bell pepper any color

4 tbs mayonnaise

10 slices provolone cheese

Stir fry Onions, mushrooms and peppers until wilted.

While stir frying the vegetables prepare buns.

In a baking dish line buns. Spread with half of the Mayonnaise and layer with five slices of cheese. spread out vegetables across all buns and top with the rest of the Provolone cheese.

spread bun tops with the rest of the Mayonnaise.

Bake at 300 20-25 minutes or until cheese is melted.

 

 

 

 

Zucchini Noodles With Salmon (Zoodles)

last year was probably the most  busiest year of all year’s for me. Summer flew by and I barely could have a glance. But thank you God for the wonderful fall we had this year in Minnesota. It was longer than usual so far with little snow. Winter passed and spring is here. Time for lighter dishes and cooking as less as possible. Zoodles is a new thing everyone wants to diet. I just like good food. especially after Easter goodies…. this is delicious

Ingredients

3 large zucchini

12 Oz salmon

3 tbs butter

Salt and pepper

2 garlic cloves

1/2 cup parmesan cheese

To prepare

Bring a pot of salted water to a boil.

While water is being  boiled.

Preheat frying pan add 1 tbs butter and sauté salmon until  no longer pink about four minutes per side.

Using Madelin, julienne zucchini into long spaghetti like noodles.

Blanch for two minutes remove and drain in colander.

Melt butter add  garlic to butter  mix and then toss with noodles. Top with salmon and Parmesan cheese and purple onion (optional)

Honey Mustard Glazed Chicken with Chia Seeds

Eating  clean is not as hard as some think. Coming up with recipes  that are excellent , and beautiful  can be a challenge. Ever  since my father became sick I have  been  trying to cook clean and simple. This is an excellent  recipe for chicken  leg quarters.

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Ingredients
6 tbs deli mustard

6 tbs raw honey

2 garlic cloves pressed

4 tbs paprika

1tbs salt

2 tbs Chia seeds

*honey water mixture

To prepare

Wash and pat dry chicken. Combine all spices except chia seeds and rub chicken. Let marinade overnight.

Preheat  oven to  375 degrees line backing pan with foil and lay chicken  pieces  on top.

Bake at 375 degrees uncovered  for minutes.

* make honey water by mixing  1tbs honey and 2 tbs waster.

Once chicken is golden brush with honey  water mixture and sprinkle Chia  seed over tops bake additional  5 minutes.

Enjoy.

Easy Funnel Cakes

Everytime I see a funnel cake it reminds me of rides, fairs, humidity, crowds and heat. This is what a state fair is like in MN. Im not sure what ingredients vendors use but here is a recipe that I use for clean ingredients that you can understand and Enjoy. You probably have all of them in your cupboards.

 

ingredients

2 cups flour

1/2 tsp salt

1 tbs sugar

1 tsp backing powder

1 1/5 cups milk

2 eggs

1 tbs Vanilla

Other

oil for frying and powder sugar for dusting

 

To Prepare

Heat Oil to medium high in a frying pan about 2 inches deep.

( I used small pan and made them one at a time.) Mix all dry ingredients and then add milk, eggs and vanilla mix well.

Using a measuring cup with a spout pour slowly in a coil fry until golden, turn over and fry the other side also. drain on paper towels and sprinkle with powdered sugar.

some suggestions, serve with fresh strawberries, make them smaller for children.

Steamed King Crab Legs With Herbs

Seafood is eaten often at our house if not fish than shrimp if not shrimp then crabs. But I never tried cooking King Crab which is by the way delicious. I wanted to add flavor without mixing with too many ingredients. I prefer to cook with ingredients that I know and are not from a can or packet.

 

Ingredients

  • 2 lbs King Crab legs
  • 1 lemon sliced
  •  4 cloves garlic
  • 4 sprigs of dill
  • 1 tablespoon butter
  • 2 tbsp Sea Salt
  • 2 cups water

To Prepare

I started off with frozen King Crab that I picked up at a local Meat shop MN is too far from fresh crabs. Rinse under cold running water and set aside until needed.

Slice Lemon, and Garlic  add to a large frying pan (that will hold at least 3 cups of water). Add dill, butter and salt saute until lemon has some color add water and bring to a boil. Lay Crab Legs into pan bending them a bit, but not breaking.

Cover with lid and let them simmer/steam for 6-7 minutes.

Serve with extra lemons and clarified butter

I served with herbed potatoes and a light cabbage salad

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German Pancake with Peach Compote

eThis delicious and easy breakfast is just perfect for this warm spring weather. This recipe is also great for brunch or even dessert ( add a scoop of ice cream)
Ingredients
  • 3 eggs
  • 1/2 Cup of Milk
  • 1/2 Cup of Flour
  • pinch of salt
  • 1 tsp sugar
  • 1/2 tsp vanilla
  • 2 Tablespoons Butter
Instructions
  1. Preheat your oven at 400º F.
  2. In a large bowl using a mixer blend the eggs, the flour, the milk, the salt, the sugar and Vanilla together. Make sure you mix all ingredients well until the mixture is foamy and smooth.
  3. Melt the butter and add to batter mix well. pour batter into the pan it needs to be at least 2 inches tall since the pancakes are going to rise quite a bit. Pour the mixture into the pan.
  4. Bake for 15 minutes on a preheated 400º F hot oven.
  5. do not open oven so pancake will not deflate.

Peach Compote

1 peach sliced

1 tbs butter

1/4 cup brown sugar

saute on frying pan for 5-10 minutes. once pancake is out pour over pancake and garnish with powderd sugar

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