Sunday, June 29, 2008

Frittata with sun-dried tomatoes, artichoke hearts and fontina cheese

This makes a great small meal or a perfect snack when friends stop by. I whipped one up last night for snacking while we watched the Eurocup final. Congratulations, Spain! You deserved it!

recipe from Bon Appetit

6 eggs
salt and pepper to taste
6 oz sun-dried tomatoes, drained if packed in oil and chopped
6 oz artichoke hearts, drained and chopped
1/2 cup fontina cheese, grated

Heat greased oven-proof skillet over medium-high heat.
Beat eggs, salt and pepper. Pour into skillet to begin cooking.
Mix sun-dried tomatoes, artichoke hearts and cheese in a bowl.
Sprinkle over eggs as bottom and sides are beginning to set.
Finish under the broiler. Frittata is done when eggs rise and are fluffy, slightly browned.

Monday, June 23, 2008

Couscous with Bell Peppers and Spinach

**This recipe is vegetarian without the chicken and vegan if you also omit the cheese topper.

1 Tablespoon olive oil
I small onion, finely chopped (less or more depending on your onion affinity)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cups chicken broth
1/2 teaspoon salt
2 chicken breasts, cooked and finely chopped (optional, though this does make for a more filling main course)
juice of 1 lemon
1/4 teaspoon cumin
black pepper to taste
2 cups couscous

*Note: Chicken breasts must be cooked in advance; store-bought rotisserie could work well here as a shortcut.

Heat oil in large saucepan over medium heat. Add onion.
Saute until onion is translucent, about 2 minutes.
Add peppers and garlic. Saute until crisp tender, about 5 minutes.
Add broth and salt. Bring to a boil.
Stir in chicken, lemon, cumin, black pepper and couscous.
Remove from heat and allow to stand for 5 minutes.
Stir couscous with large spoon or fork to break up clumps.

6 cups fresh spinach leaves, rinsed and torn into smaller pieces
3 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
1/2 cup pecans, toasted and chopped
crumbled goats cheese for topping

Toss spinach leaves with olive oil and vinegar.
Distribute into serving bowls, making a thin layer on the bottom of each plate (this is the "bed" for the couscous).
Spoon couscous onto each plate.
Top with pecans and goats cheese.

This all makes for a lovely presentation, but then again you could just put it all into a salad bowl (couscous, spinach and vinaigrette) and toss it together as you see in the picture. Still top it off with the pecans and cheese if you are so inclined.

Sunday, June 22, 2008

2 week hiatus

I don't want you to worry that we haven't been eating. Mimi brought more cereal from the States, so Ellie has been tempted by little else. Markus and I haven't been so fixated, and instead we've tried a few new things we think you'd like:

Corn and Two-Bean Burgers
Strawberry-Rhubarb Crisp
Orange Almond Cake from Moosewood's Simple Suppers
Mango Coconut Ice Cream (same source)

Just no pictures. It's been a bit manic here lately and food is being scarfed down on the fly as soon as it's ready. No good for the food blog, but these links should get you going. Happy eating!