Sunday, March 11, 2012

A Rainbow of Yumminess

So, part of this whole having-to-move fiasco is trying to use up or get rid of things that we don't want to schlep to our next destination... including two huge bags of charcoal.  Max keeps suggesting that we barbecue to try to get through our stockpile.  Yesterday, we grilled up a simple and tasty meal that was so colorful, I just had to share.
The onion and shrimp (skewed separately as the onions take longer to cook) are simply dressed with olive oil, salt and pepper, allowing the natural freshness and deliciousness of the food to shine through. We steamed the artichokes first until just tender in a bit of chicken broth and then crisped them on the grill.  If you've never dealt with an artichoke before - snip the pointy ends off each of the leaves with kitchen shears and then cut the choke in half.  After steaming, scoop out the "hairy" center with a spoon and then grill.  We also enjoyed some roasted purple cauliflower.

Monday, March 5, 2012

Remember Frittata?

No? Well, get to know her.  If frittatas aren't a regular part of your repertoire... they should be.  They are so easy, but seem somewhat impressive, they're filling without being heavy and they're delicious right out of the oven and as left-overs the next day.  My hubby and I have been soooo busy (we recently found out that we have to find a new home - pronto... a long story, the details of which I won't bore you with and the reason for my February absence... apologies) and I've needed quick and easy meals to keep us healthy and on-track.  Frittata is the perfect answer.

Frittatas are a quick, one-pan meal that can often be prepared with whatever veggies you have on hand in the frige.  Recently, I made a frittata with delicious fresh, chicken bratwurst, green bell peppers and oyster mushrooms.

The basics of frittata making are the same.  Start with sauteing veggies and meats (if using) until veggies are tender and meat is cooked through.  Then pour in eggs whisked with salt and pepper and let cook until the sides are set.  Then put the whole thing under the broiler for a few minutes until the top is set and golden (or a smidge charred if you leave it in too long like me :)

I was too lazy for accompainiments, but this would have been delicious (and more in-line with Gundry) with a simple side salad of greens tossed in a vinaigrette.

For more detailed recipes and other ideas check out prior frittata posts here, here, here and here.