This is a recipe that D and I tried a few weeks ago. We had eaten dinner at the wonderful and world famous Moosewood vegetarian restaurant in Ithaca, New York when we were up in Syracuse for our friends Nancy and Rick's wedding back in the beginning of August. If you are ever in Itaca, please be sure to have dinner at the Moosewood Restaurant. They don't take reservations so we got there early on a Sunday night and waited for a table. It was worth the wait!
Having eaten dinner at the Moosewood, D wanted to try a recipe from the Moosewood Low Fat Favorites cookbook that I have owned since the mid-1990's. I am certainly NOT a vegetarian but I have tried many of the other recipes from this cookbook. This recipe was one I never tried before. I am not sure why because it contains all the "good stuff" that I love to eat. I was fairly suprised that D was willing to eat it since it contains eggs. He claims not to like eggs but eats them on occasion. Go figure kids??!! Anyway, this recipe turned out great. We all enjoyed the frittata. It motivated me to get another Moosewood cookbook out of the library. I am now perusing the Moosewood Celebrates cookbook, so who knows what other Moosewood recipes will appear in my blog in the near future! Stay tuned. . . .
SPANISH POTATO PEPPER FRITTATA
1 large onion (about 2 cups sliced)
2 bell peppers, 1 red and 1 green
1 cubanelle or other mild fresh chile pepper
1 pound potatoes (about 3 medium), scrubbed
2 teaspoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon salt
2 whole eggs
6 egg whites
2 tablespoons water
1/4 teaspoon ground black pepper
Cut off the ends of the onion. Cut it in half lengthwise, peel, and then cut each half into thin strips. Stem and seed the bell peppers and the cubanelle. Cut them into thin strips. Cut the potatoes into 1/8 inch slices.
In a 11 or 12-inch nonstick skillet, heat 1 teaspoon of the olive oil. Add the onions and potatoes and cook for 5 minutes. Add the bell peppers, cubanelle, thyme, and 1/4 teaspoon of the salt. Cover and cook on medium heat, stirring occasionally, for about 15 minutes, until the potatoes are tender. Remove the skillet from the heat.
In a large bowl, whisk together the eggs, egg whites, water, remaining 1/4 teaspoon of salt, and black pepper until blended. Stir the potatoes, onions, and peppers into the eggs.
Coat the bottom of the skillet with the remaining teaspoon of oil and return it to the medium heat. When the skillet is hot, pour in the potato-egg mixture and distribute the vegetables evenly. Cover and cook for 5 to 8 minutes, until the edges are firm and the bottom has browned. Place a large, flat plate or pizza pan over the skillet and flip the skillet over so that the frittata falls onto the plate. Slide the frittata back into the skillet and cook for about 5 minutes more, until the eggs are fully cooked. Serve immediately or at room temperature.
The cookbook suggested this frittata for either breakfast or brunch. We ate it for breakfast. I think it would also make a great dinner. I love potatoes and eggs and had some memorable frittatas when I visited Spain many years ago. This frittata was just as memorable for me!
The Creative Cook
Thursday, September 25, 2008
Spanish Potato Pepper Fritatta
Labels:
frittata
Saturday, September 20, 2008
German Dinner
Last week, D decided that we should make an international meal each week. This week he chose the country. He picked Germany. I am not particularly fond of sausage and I didn't want to deal with marinating beef for Sauerbraten. Since we hadn't really planned this event for a very long time, I decided to go easy on myself. I picked a Chicken Schnitzel recipe that claims to be "low fat" but who knows. I also made "Authentic" German Potato Salad. The potato salad was an especially big hit with D. But both the boys enjoyed our German dinner. I didn't have time to bake any Kuchen or Strudel so I went to our local grocery store and bought some mini apple strudels which were also wonderful.
Chicken Schnitzel (Low Fat)
from Cooks.com
1 lb chicken breasts or tenderloins
3 eggs, beaten
1 cup all purpose flour
1 cup cracker meal
2 tablespoons oil, low fat
salt and pepper to taste
1. Beat chicken with a mallet until thin.
2. roll chicken in flour.
3. Dip chicken in egg and then roll in cracker meal.
4. Fry in hot oil until brown.
5. Salt and pepper chicken and serve with gravy and noodles. Serves 5 to 6 people.
Sauce for Schnitzel or Noodles:
1 medium onion, chopped
1 tablespoon oil
1-1/4 cup water
2-1/2 cups dry white wine
2 tablespoons butter
1. In saucepan cook onion in oil until brown. Remove and set aside.
2. Melt butter in saucepan then deglaze pan with the wine. Add water. Cook until reduced to half.
Authentic German Potato Salad
from Allrecipes.com
Ingredients
3 cups diced, peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Directions
1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Well, German day was a complete success. Next week is my choice. I chose Chinese because I love Chinese food and there aren't any decent Chinese restaurants in our area. We have to drive over half an hour to find descent Chinese. We'll see next week how my first attempt at a Chinese meal goes.
Enjoy!
The Creative Cook
Chicken Schnitzel (Low Fat)
from Cooks.com
1 lb chicken breasts or tenderloins
3 eggs, beaten
1 cup all purpose flour
1 cup cracker meal
2 tablespoons oil, low fat
salt and pepper to taste
1. Beat chicken with a mallet until thin.
2. roll chicken in flour.
3. Dip chicken in egg and then roll in cracker meal.
4. Fry in hot oil until brown.
5. Salt and pepper chicken and serve with gravy and noodles. Serves 5 to 6 people.
Sauce for Schnitzel or Noodles:
1 medium onion, chopped
1 tablespoon oil
1-1/4 cup water
2-1/2 cups dry white wine
2 tablespoons butter
1. In saucepan cook onion in oil until brown. Remove and set aside.
2. Melt butter in saucepan then deglaze pan with the wine. Add water. Cook until reduced to half.
Authentic German Potato Salad
from Allrecipes.com
Ingredients
3 cups diced, peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Directions
1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Well, German day was a complete success. Next week is my choice. I chose Chinese because I love Chinese food and there aren't any decent Chinese restaurants in our area. We have to drive over half an hour to find descent Chinese. We'll see next week how my first attempt at a Chinese meal goes.
Enjoy!
The Creative Cook
Labels:
Potato Salad,
Schnitzel
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