Asparagus Frittata

IMG_9398Frittatas are really a quite delightful meal. Basically a Quiche with no crust. Not that I mind rolling out a pie crust, I quite enjoy them when filled with eggs, but frittatas are even easier. I don’t personally have a “frittata” pan, which means it can be used on the stove top and in the oven, but you can easily make this one, with the help of just a few more dishes. Spring is here which means it is time to start buying the asparagus, as it’s only in season for a very short while. So get out your pans, buy some asparagus, and make yourself a little brunch! P.S Totally unrelated side note: Spell Check really, really badly wants to change frittata to frigate, but then this whole blog post would make no sense!

Recipe from What’s Cooking Spring 2003

  • 2 Tbsp. Zesty Italian Salad Dressing
  • 1 bunch asparagus
  • 8 eggs
  • 1/4 cup milk
  • 2 cups + 1/4 up cheddar cheese

1. Heat dressing in skillet. Fry asparagus until tender. About 5 minutes. Place in greased pie plate.

2. Whisk together eggs and milk. Stir in 2 cups of cheese. Pour over asparagus. Top with additional 1/4 cup cheese.

3. Bake for 25 minutes at 350 degrees. Let sit for 5 minutes before cutting.

4. Eat and enjoy!

Homemade Pork Sausage with Colcannon

IMG_9314It’s fun to change things up a bit and have dinner themes. And so, although there is not a drop of Irish blood in me, I went fully Irish this past St. Patrick’s day. In fact, this is the second year in a row I have made a complete Irish menu, and it is quite fun. This year I got a Irish cook book from the library, Rachel’s Irish Family Food, it was so fun looking through I added it to my cook book wish list. So many yummy recipes to try from desserts to main course. I kept the pork sausage recipe the same, but I did cheat a bit with the colcannon. Instead of buying a big head of cabbage and shredding it myself I went with the pre shredded coleslaw bag. This made our colcannon quite colourful, as it had green and red cabbage, and some carrots. I loved it. The recipe below reflects this oh so small change. Serve with Applesauce.

  • Sausages:
  • 1 pound ground pork
  • 1 cup fresh bread crumbs
  • 1 egg
  • 1 clove garlic, crushed
  • 1 Tbsp. fresh parsley
  • salt and pepper – to taste, we used quite a bit to add a lot of flavour.
  • 3 Tbsp. Olive Oil
  • Colcannon:
  • 3 lbs. potatoes
  • 1/2 cup butter- divided
  • 1 (450 g) bag shredded cabbage (coleslaw mix, with no dressing)
  • 2 Tbsp. water
  • 1 cup warm milk
  • 2 Tbsp. fresh parsley
  • salt and pepper

1. Combine pork with bread crumbs, egg, garlic, parsley and salt and pepper. Shape into ovals about the size of your thumb. Heat olive oil in large skillet and fry sausages until browned and no longer pink through the middle. Drain.

2. While your sausages are cooking start your potatoes. Cover potatoes with water and boil for 10 minutes. Drain 3/4 of the water. Continue to cook until tender. This will take about 20 more minutes. If there is any water left in the pot, drain. Mash with 1/4 cup of the butter and salt and pepper.

3. Heat remaining 1/4 cup butter in large skillet with the 2 Tbsp. water. Fry coleslaw mix for about 5 minutes until cabbage is tender. Stir in mashed potatoes, and parsley. Add milk a bit at a time until you get your desired consistency. ( I didn’t quite use all the milk).

4. Serve sausages on top of potatoes.

5. Eat and enjoy!

Coconut Muffins

IMG_9375A while back we took our kids to a breakfast buffet. They loved it. Still talk about it. So when we decided to have a brunch style birthday party with our good friends this past weekend I decided to make it buffet style. A buffet means a lot of options, and I let my kids make their own plates. Much happier when they are deciding what to eat. We had hot options, healthy options, a yogurt parfait station, and carbs. No breakfast buffet is complete without carbs. So along with Cinnamon Buns and toast with assorted jams I made a batch of these delightful coconut muffins. They were the perfect addition, plus as an added bonus all of the ingredients I generally keep in the house. So I can whip up a batch whenever I chose!

Recipe from Allrecipes- Makes 10 Muffins

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 1/2 tsp. coconut extract
  • 1/4 cup flaked toasted coconut
  • Topping:
  • 1/4 cup sugar
  • 1/4 cup flaked toasted coconut
  • 1 Tbsp. butter
  • 1/2 tsp. cinnamon

1. Place 10 paper liners in muffin tin.

2. Combine flour, sugar, baking powder and salt. In separate small bowl whisk together egg, milk, oil and extract. Pour into dry ingredients and stir until just combined. Fold in coconut. Divide batter equally between muffin cups.

3. Mix all topping ingredients together until crumbly. Sprinkle over uncooked dough.

4. Place muffins in a 400 degree oven and bake for 20 minutes.

5. Eat and enjoy!

Applesauce

IMG_9301I’ll tell you something that I learned this week. Homemade applesauce is really easy to make, and way, way tastier than store-bought. I am usually an avid user of my timer. I set it every time I cook. That way even if I get distracted I have a little bell to remind me that I am supposed to be paying attention to something in the kitchen. I don’t like burnt food. Except for toast, but that is another story. So I didn’t actually set the timer while making the applesauce. I fiddle-faddled around completely forgetting about the sauce,when it finally struck me that I was supposed to be stirring so I came back and gave it a stir. It was fine, thank goodness. Didn’t set the timer, again,and started reading. After who knows how long, I leaped off the couch and stirred, again, the simmering apples. Again they were fine. This stuff is fool-proof, and the kids, they loved it. It was the only part of our St. Patrick’s day feast that had no leftovers.

Recipe slightly adapted from Rachel’s Irish Family Food

  • 6 small apples -I used spartan
  • 4 Tbsp. water
  • 6 Tbsp.sugar

1. Peel and core apples. Cut into small cubes.

2. Place in saucepan with water. Cover and cook over low heat until they start to turn to mush. Stir once in a while.

3. Remove from heat and stir in sugar.

4. Eat and enjoy!