RECIPE: MAKE AN EVERYTHING IN THE FRIDGE FRITTATA

When I was growing up, my mom would often make breakfast for Sunday supper. It is something I like to do even now. Another thing I like to do is to find a way to clean out some of the odds and ends in the fridge so they don't go to waste. This recipe accomplishes both of those things... plus it is super simple! Why not look around your fridge, see what you have, and make a frittata for supper tonight? It is also a perfect dish for brunch or lunch- just add a salad.

The basics for this dish are eggs, potatoes, and vegetables... any kind. I always throw leftover potatoes into the frittata but if you don't have leftovers, dice the potatoes, toss them with olive oil, salt and pepper and then roast them a bit to soften them before you add them to the eggs. You can toss in asparagus, zucchini, squash, mushrooms, or any other vegetable you happen to have around.

View fullsize

View fullsize

EVERYTHING IN THE FRIDGE FRITTATA

INGREDIENTS

6-7 eggs (the number of eggs depends on the size of your skillet. I have a large 10" cast iron skillet so it requires more eggs)

2 tablespoons olive oil

1/2 cup onion, diced small

1/2 cup red bell pepper, diced

1/2 cup green bell pepper, diced

1 medium potato, diced (use a pre-cooked potato or cook it before adding)

1 tomato diced or cherry tomatoes, halved

1/2 cup cheese + more for the top--use any kind of cheese, grated or crumbled (I often use several different kinds to use up the little bits left in the fridge)

Bacon, pancetta, or sausage, cooked

1 teaspoon kosher salt

1 teaspoon fresh thyme, chopped fine

1/4 teaspoon ground black pepper

DIRECTIONS:

Preheat oven to broil.

Beat the eggs until frothy. Set aside. Heat up the oil over medium-high heat in a cast iron or oven-proof skillet. Add the onion, veggies, and sauté until golden brown. Add the potatoes, if you've roasted them or had leftovers. Add the eggs. Swirl the eggs around the pan to make sure they evenly cover the other ingredients.

As the edges start to cook, loosen them with a spatula or butter knife to disperse the liquid in the center. After the eggs start to firm, put the pan into the oven and broil 3 minutes or so until the eggs are almost completely set. Remove the frittata and add a bit of cheese on the top, if you like... and who doesn't... return to the oven until it is golden brown, about 1 minute or less.

Remove and slice into wedges. Garnish with bacon crumbles, scallion, or anything else you've used in your frittata.

RECIPE: HEARTY BEEF BOLOGNESE

I don't think I like anything much more than Bolognese-- a rich meat sauce usually served over pasta. I build my Bolognese with lots of flavor--- and let it cook down to make it really hearty. You can serve it over any pasta- if I have it, Pappardelle is my choice but if I am in a hurry, I’ll use angel hair or any pasta I have in the pantry. On any given Saturday in the cold weather months, I’ll start the Bolognese in the afternoon and then let it cook while I do all my chores. Then, I whip up a quick salad- usually arugula, shaved Parm, lemon juice and olive oil with cracked black pepper. That is my fav. Toast some bread, open a bottle of wine and you have the perfect dinner on a cold night.  

 Prep Time: 15    Cook Time: 1 hour

INGREDIENTS

1 tablespoon olive oil

3 strips bacon or pancetta, diced

1 large onion, diced fine

1 cup carrots, diced very fine or grated

3 garlic cloves, minced

1 1/2 pounds ground beef

2 teaspoons kosher salt

1/2 teaspoon black pepper

1/2 teaspoon fresh thyme- minced (ok use 1/4 t. dried thyme instead)

1/2 teaspoon fresh oregano, minced (ok to use 1/4 t. dried oregano)

Pinch fresh ground nutmeg

 2 tablespoons tomato paste

3 cups beef broth, divided

1 cup red wine

1 can (28 ounces) tomato puree

1 tablespoon Worcestershire sauce

Pinch sugar

2 bay leaves

1/2 cup heavy cream

1 cup Parmesan cheese, grated (save some for garnish)

2 tablespoons. fresh Italian flat leaf parsley, chopped (save some for garnish)

DIRECTIONS:

Add the olive oil to a large pot and heat. Over medium-high heat, add the bacon and cook until browned. Add the carrots and onions. Cook until soft. Add the garlic and cook for a minute, stirring constantly. Add the beef and cook until the meat is browned— about 5 minutes. Drain off any extra grease. Return to the heat. Add the tomato paste and cook for one minute, stirring constantly over medium high heat. Allow the mixture to brown well, you will hear some popping and crackling. This is a good thing. Don't stir too often but don't let it burn, either. Cook until a crust forms.

Add 1 cup of the red wine and use that to deglaze the bottom of the pan, scraping all of the crust off the bottom of the pan. Add the salt, pepper, oregano, thyme, and nutmeg. Reduce the heat to medium. Let the wine reduce completely, stirring occasionally. Add one cup of beef broth and cook, reducing the liquid until it is almost completely gone. Add the tomato puree and another cup of beef broth. Bring to a boil over high heat and cook for 2 minutes, stirring constantly to keep the sauce from sticking on the bottom of the pot. Add the Worcestershire, sugar, and the bay leaf. Reduce the heat to low and simmer for 1-2 hours, stirring frequently. Add more beef broth as the sauce cooks down and becomes thick. You want the sauce to be very thick, but you can add broth to reconstitute it a bit if you like it to have more sauce.

Before serving, remove the bay leaf. Stir in the cream, Parmesan cheese, and most of the parsley. Reserve some parsley for garnish.

Ladle over any hot pasta you like. Top with fresh parsley and a bit more grated Parm.

GOOD FOOD FAST: HOBO PACKS WITH CHICKEN AND VEGGIES

Hobo packs are one of the best ways to make good food fast.  I'm trying to cut back on calories but want to eat something other than cardboard or lettuce. These meals on the fly cooked in foil or parchment paper are so good and so easy because you can cook, serve, and clean up very quickly. These are not only good for a party; (we used to make them at Girl Scouts with hamburger, cooked on the campfire) but they are perfect for busy nights when you just want to get dinner on the table. I make up a few at the beginning of the week and cook them as I need them. Use any flavor profile you want: Greek, Italian, Southern, Cajun, you get the picture. I typically use what I have on hand and want to get rid of... onions, tomatoes, potatoes, carrots, kale, spinach, parsnips, butternut squash, and more are all great choices. NOTE: Make sure to slice the potatoes and other fast cooking vegetables larger than your carrots and other dense root vegetables so they'll cook at the same time.

CHICKEN AND VEGETABLES HOBO PACKS

INGREDIENTS

1 small yellow onion, sliced very thin

2 carrots, peeled and sliced thin

1 potato, peeled and cubed

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

thyme, rosemary, oregano, or other herbs as you desire

DIRECTIONS:

Preheat oven to 400 degrees F.

Tear off two 18' pieces of foil. Arrange the veggies on the foil. Begin with the onion, carrot, and then potato. Sprinkle with a little olive oil and salt and pepper. Add the chicken breast on top and a bit more olive oil, salt and pepper. Add any herbs you like. Seal the top and the sides of each package carefully so that no steam will escape. Place on a baking sheet. Bake for 25-30 minutes depending on how large your chicken breasts are. (Chicken is done at 165 degrees.)