Mini Frittatas

Mini FrittatasEasy Like Christmas Morning
Christmas morning is a time of magic, wonder, and barely-controlled chaos. Sometimes it can be a challenge just to get the coffee pot going. Though for most people, that is priority one especially if your children woke you at the crack of dawn because they just couldn’t stand it anymore.

By the way, this doesn’t end just because they hit their teenage years. Mine still do it. It’s harder to have the family snuggle in our bed though when the 15 year olds are both 6 feet tall or above…but they still try!

Making breakfast amongst all of this activity can be difficult. For one, there are too many excited people running around in your kitchen. At least that is how it is for me. For another, who wants to be in the kitchen all morning and miss out on all of the fun. Lastly, sometimes you just don’t think about it until the last minute. In the rush to make sure you have gifts for everyone including the dog, forgetting that your family would like to eat breakfast has been known to happen. Something easy and tasty for Christmas morning with ingredients you probably have on hand is the answer.

Sure you could go the tried and true pancakes or waffles route. Those are always a hit. Personally, I like these little guys listed below. They’re quick and easy and you can pretty much put whatever you have on hand in them. No ham? No worries. How ‘bout a little jack cheese and chilies? Or sausage? Or diced green onion and red pepper? No matter what you decide to put in them, you could easily serve them alongside the pancakes and waffles. Because it’s Christmas…you get to live a little and have both…

Happy Holidays to you and yours!

Mini Frittatas
Adapted from Giada De Laurentis and the Food Network
Yields servings
Read more…

Amy’s Fat Pants Potatoes

Amy’s Fat Pants PotatoesAny Way You Slice It
I have a number of kitchen tools that I just can’t live without. Some of them I use on a daily basis (like my mini prep) but other tools only come out occasionally. These tools are worthy of their spot in the cabinet because they make quick work of whatever I am doing. My tortilla press is one example. My mandolin is another.

If you do not own a mandolin, I would highly recommend you put it on your Christmas list. It doesn’t even need to be one of the super-expensive freestanding kind, though those are pretty nice. The only requirement is that it be sharp because to do what it needs to do, you gotta have a sharp blade. Just watch out for your fingers. It’s really easy to take off the tip of your finger. I speak from experience!

Don’t let the danger turn you away, though. A mandolin can be the key to crispy homemade potato chips or really fantastic gratin dishes like the one below that I like to call Fat Pants Potatoes. I only ever make these during the holidays because if you eat them more often than that you will have no choice but to wear pants with a little give in them.

If you don’t have a mandolin, never fear. A similar result can be found using a food processor with a slicing blade or by even, gasp! using a knife like most people.

Amy’s Fat Pants Potatoes
Adapted from Food 52 Genius Recipes
Yields 6 to 8 servings Read more…

Pumpkin Chickpea Stew

Pumpkin Chickpea Stew

Something Different
I don’t know about you, but for me, the hardest thing to around Thanksgiving is to figure out what to eat. I know that sounds strange…but let me explain. This time of year I spend a lot of time looking at seasonal and Thanksgiving-related recipes and talking about new possibilities. As you might expect the seasonal recipes are dishes that could easily be appropriate for the Thanksgiving table. So, it can be difficult to try recipes for Thanksgiving without getting Turkey Day burnout. Obviously, I am not cooking a turkey every night but the side dishes are a different story.

Of all the holidays we celebrate during the year, Thanksgiving, for the majority of my immediate family, is the favorite. (I’m still a Christmas hold out.) So, while I am trying out new recipes, I have to make sure I don’t wreck the anticipation for the big day. If you’re eating sweet potatoes and stuffing for the days leading up to the meal you could see why excitement for the main event could wane. This is why, while I’m looking for new stuff, I am also on the lookout for different things to do with the same ingredients. Pumpkins are a perfect example.

Pumpkins can be used for more than just pies. They can be filled with cheese and other buttery goodness and roasted. They can be tossed into fresh pasta or spicy curries. Pumpkins are the taste of fall but, during the month of November, I look outside the traditional flavors and look towards other cuisines where pumpkins are year-round—which, for me, means North Africa.

It is no secret that I love Moroccan food and, thankfully, Morocco loves their pumpkins and squashes. If you find yourself with a leftover Cinderella pumpkin from Halloween or if you just can’t bring yourself to make a pie yet, give this recipe a try for a little something different.

Pumpkin and Chickpea Stew
Adapted from The New Book of Middle Eastern Food by Claudia Roden
Yields 6 servings Read more…

Oktoberfest Sausage Stew

Oktoberfest Sausage StewOcto-beer-Fest
Oktoberfest is wrapping up over in Munich, but for those of us here on the other side of the pond the party is just beginning. Given the number of 19th-century German immigrants who came to our country, you would think that we would have a better idea as to the proper time to partake in Oktoberfest but Americans, it seems, have decided that October is the time.

For the next month, you will easily be able to find any number of Oktoberfest celebrations and Beer Gardens that will quench any thirst for a good quality ale—as well as tasty fare to go along with it. For the beer aficionados out there, October can be a little like Christmas. For others who drink a beer once every two years or so, like myself, Oktoberfest isn’t that big of a deal. If we’re talking about cooking with beer, that’s a different story. If that’s the case, I’m all in…

Here’s the thing. I don’t like the way beer tastes when you drink it by the pint or from a bottle BUT I do like the way it smells. (I know. It’s weird.) This is why I like to use beer when I cook. It adds the flavor of the beer without making the recipe taste like beer. The best example of this is a recipe for Beef Short Ribs Braised in Dark Beer with Bacon and Red Onion that is a fall staple in my family. Of course, in my opinion, you can’t make decent fish and chips without using beer in your batter. Same goes for chili and let’s not forget that the only proper way to eat a Bratwurst is to boil it in beer first.

So for my Oktoberfest, I am going to search out all of the beer recipes I can find to test them out starting with this recipe for Oktoberfest Sausage Stew…it sounds like the perfect meal for a cool-weather dinner.

Oktoberfest Sausage Stew 
Adapted from Food and Wine Magazine
Yields 6 Servings

This recipe is based on a traditional Hungarian sausage, tomato and bell pepper stew called lecsó (LEH-tcho). The beer adds a rich, dark flavor. Read more…