In New York, Fall is here and gone before we even realize the weather has changed. Mornings with a hint of sunny heat and just right breeze get away from us faster than we’d like.
Frittatas stretch those mornings a little longer. Fast to make. Ready to take on whatever’s in the refrigerator. Delicious to eat. A great way to find an extra fifteen minutes to laze over the weekend paper…which I just started getting in paper format.
That’s right. A PAPER newspaper. Novel right? Eliminating one of many digital elements has been another great way to stretch time. Reading the news in paper format seems to slow things done to a pace of days gone. Unfortunately recent news from Tulsa and Charlotte are creating a real dent in the pleasure of reading a paper newspaper. Hopefully November will deliver us with change that can move us forward towards a more positive future with gun control and decreased racial and ethnic tension.
But on to lighter topics like this fluffy frittata below…
- 1 potato, peeled and thinly sliced
- 1/2 red onion, diced
- Soy Chorizo (optional)
- Handful of cherry tomatoes
- 1/4 cup pepper jack cheese, shredded
- 4 eggs
- 2 tablespoons milk
- Salt to taste
- Pepper to taste
- Heat cast iron skillet.
- Saute potatoes in a few tablespoons of vegetable oil.
- When softened and crispy on outside, add onions,soy chorizo and tomatoes.
- In a mixing bowl, whisk eggs with milk, salt and pepper.
- Pour egg mixture into cast iron skillet. Make sure vegetable mixture is event distributed.
- Stir in the cheese keeping a handful for scattering across the top.
- Allow to cook uncovered for a few minutes until eggs look set.
- Scatter remaining cheese on top of frittata.
- Place in oven on broil until top is browned.
- Allow to cool down slightly and then enjoy!
Kale and Brussels Sprouts. Kale Sprouts. What miracle of heaven occurred to bring two of my favorite vegetables together? I don’t want to know. I just want to eat as many of them as possible as quickly as possible. There could be worse things…I think (see above that I don’t want to know how this beautiful hybrid was created).
According to Kalettes, these little puppies are the result of “traditional breeding techniques”. This sounds a little bit like the website of the breeder from which we obtained our Labradoodle. But stick with it – the site goes on to use words like “traditional hybridization” and “not genetic modification” and “non-GMO”.
So it seems legit. Which is good. Because Kale Sprouts are delicious and easy to make. You get to skip the hassle of removing all of the loose leaves from the outsides of the brussels sprouts. You get to skip having to wash big, bulky kale leaves. You get to go straight to nutty, fresh and sweet flavor.
Kale Sprouts with Spices and Lemon
- 1 package Kale Sprouts
- 1 teaspoon mustard seeds
- 1 teaspoon zattar spice
- 1 teaspoon sumac
- 1/4 teaspoon cayenne pepper
- Salt to taste
- Lemon juice splash
- Heat cooking oil in a pan
- Add mustard seeds and cook for 1 minute until seeds sputter
- Add kale sprouts and sauce in oil
- Add spices and salt
- Cook covered 3-5 minutes
- Add a splash of lemon juice
- Serve hot
Lentils, tender green peas and rice with tempered spices tucked into a mason jar. The jar appears precious and hipster but is actually totally practical – a perfect fit for a woman’s work bag.