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Combining fried green tomatoes and breakfast, this frittata is tart but creamy. A little time consuming!
1 pound green tomatoes Salt freshly ground pepper to taste Cornmeal for dredging 3 tablespoons extra virgin olive oil 1/4 cup finely chopped onion 2 garlic cloves, green shoots removed, minced 1 tablespoon slivered fresh basil 1 tablespoon snipped chives 8 large eggs 2 tablespoons low-fat milk Core the tomatoes and slice half of them about ⅓ inch thick. Set aside. Peel the other half of the tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine. Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan. Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives. Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about ½ teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler. Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn’t burn. Remove from the heat, shake the pan to make sure the frittata isn’t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature.
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1 pound green tomatoes
2 to 3 jalapeño or serrano peppers (more to taste) 1/2 medium onion Salt to taste 1/2 cup roughly chopped cilantro 1/4 to 1/2 cup water, as needed (optional) Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender). Add the remaining ingredients to the blender or food processor, and blend to a coarse puree. Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands. Advance preparation: This will keep for a couple of days in the refrigerator but is best freshly made. 1 pound okra (trimmed into 1 1/2-inch pieces lengthwise) 1 tbsp vegetable oil (divided) 1 tsp cumin seeds 1 medium onion (finely diced) 2 medium tomatoes (finely diced) 2 cloves garlic (minced) 1/2 inch ginger (minced or julienned) 1 green chili pepper (like jalapeno or serrano, minced, optional) 1 tbsp coriander powder 1/2 tsp turmeric 1/2 tsp paprika (or cayenne for more heat. You can adjust this quantity up or down per your taste) Juice of one lemon 1/2 tsp garam masala Salt to taste 2 tbsp cilantro (finely minced, for garnish) • Preheat oven to 375. Toss the okra with 1/2 tsp of oil and place on a rack on a sheet pan. Roast at 375 degrees for 8 minutes, tossing halfway through, or until the okra is almost tender. The okra should still look green, and should have a slight bite when your teeth dig into it. Set aside. • Heat the remaining oil in a kadhai or wok or skillet. Add the cumin seeds and when they darken slightly, add the onions with a pinch of salt. Saute until the onions are translucent and begin to brown. Add the ginger and garlic and green chili peppers if using and continue to saute for a couple more minutes. • Add the tomatoes, mix, then add the powdered spices -- coriander powder, turmeric, paprika or cayenne and garam masala. You want to saute the tomatoes only until they are very mushy and have let go of all their liquid, making a nice sauce. • Add a cup of water to the tomatoes and onions and bring to a boil. Season with salt and add the prepped okra to the sauce. Stir to mix and continue cooking 3-4 minutes until the flavors meld together and the okra is cooked to your liking. Juice the lemon over top. • Sprinkle on the cilantro and serve hot. Serve with a side of salsa!!
3 medium bell peppers, thinly sliced (preferably at least one red and one yellow) 1 medium yellow onion, sliced 1/2 cup extra-virgin olive oil, plus more as needed 2 teaspoons kosher salt, plus more as needed 1 tablespoon chopped fresh sage 4 thyme sprigs 2 (14- to 16-ounce) cans black beans, drained 1 cup canned diced tomatoes with their liquid 1 chipotle chile in adobo, chopped, plus 1 teaspoon adobo sauce 2 large garlic cloves, finely grated or minced 1 teaspoon dried oregano 3/4 teaspoon ground cumin 8 (6-inch) corn tortillas 1 lime Sliced avocado, for serving Crumbled queso fresco or grated white Cheddar, for serving (optional) Chopped cilantro leaves, for serving Heat oven to 400 degrees and arrange racks in the top and bottom thirds of oven. On a rimmed sheet pan, toss together peppers, onion, ¼ cup oil, ½ teaspoon salt and sage, then spread vegetables out in an even layer. Top with thyme sprigs, and roast on the top rack until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so. On a separate rimmed sheet pan, toss together beans, tomatoes, ¼ cup oil, chipotle chile and sauce, garlic, oregano, ½ teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes. Brush tortillas on both sides with oil, then arrange in an even layer on a third rimmed baking sheet (it’s O.K. if the tortillas overlap slightly). Bake until crisp, about 5 to 7 minutes. Immediately sprinkle with salt while they are still hot. To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 ½ teaspoons salt, and remaining ¼ teaspoon cumin. Cut naked lime into wedges. To serve, top tortillas with beans, peppers, avocado, queso fresco (if desired), cilantro and a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste. 6 to 8 chicken legs and/or thighs, skinned
Salt and freshly ground pepper 1 tablespoon canola or vegetable oil 1 tablespoon extra virgin olive oil 1 large onion, cut in half lengthwise and then sliced across the grain 2 mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or 1/4 to 1/2 teaspoon hot red pepper flakes (optional) 3 to 4 garlic cloves, thinly sliced 1 1/2 pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced 1 28-ounce can chopped tomatoes with juice, pulsed in a food processor Pinch of sugar inse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard. Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes. Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don’t scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles. 1 small onion, chopped
1-2 hot or sweet peppers, seeded and chopped 2 garlic cloves 1-2 potatoes, diced ((Any other veggies you want to add, just cut to a similar size!)) 1 cup cooked quinoa 2 eggs 1 tsp cumin One of the things I've been doing is fried quinoa (basically a veggie fried rice but with quinoa) My favorite version is onion, hot peppers, garlic, potato, squash and kale (frozen from earlier in the year) - all diced small and sauteed. Then throw in about a cup of cooked quinoa, a couple eggs and about 1tsp cumin powder and stir a bunch. Usually we eat it as a main dish topped with salsa (fresh made or from a jar) and cheese/yogurt. 1 1/2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tablespoons canola oil 1 tablespoon cumin seeds 1 small red onion, cut in half lengthwise and then into 1/2-inch cubes 1 teaspoon ground turmeric 2 teaspoons coarse kosher or sea salt 1 teaspoon cayenne (ground red pepper) 1 medium-size tomato, cored and cut into 1-inch cubes 2 tablespoons finely chopped fresh cilantro leaves and tender stems Drain the potatoes and pat them dry. Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes. Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes. Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve. Olive oil
1 large yellow onion, chopped 3 small sweet pepper diced 3 carrot, chopped 6 large garlic cloves, minced Kosher salt 1 tsp smoked paprika 1 tsp coriander 1 tsp marjoram 1 tsp ground cinnamon 1/2 tsp turmeric 1/2 tsp black pepper 2 small eggplants cubed 2 small squash (zucchini or yellow) cubed 2 bay leaves 1 mixed tomato qt or 3-4 large tomatoes chopped In a casserole pot (or just a regular large pot) over medium heat, place enough oil to just coat the bottom. Add the onion, sweet pepper, carrot, and garlic. Let cook until fragrant. Stir in salt to taste plus the herbs and spices. Add/subtract/substitute herbs and spices to taste or for what you have on hand (ie: sweet paprika instead of smoked, or oregano instead of marjoram). Add the eggplant, squash, tomatoes, and bay leaves. Stir and bring to a bubbly almost boil. Reduce heat to low and let simmer until eggplant and squash are nice and soft. Keep an eye on it while simmering, stir occasionally and add a little liquid if it starts to get too dry (water, chicken broth, veg broth, wine, water+boullian, all good liquid options). If desired, top with a mint and cucumber tzatziki-esk sauce (peeled/seeded/chopped cucumber, mint, plain yogurt, salt, pepper). Serve with buttered crusty toast, would be great with Sub Rosa toast or toasted pita. Could be made with any type of bean or served over rice instead of toast for a GF option. From our market helper Tricia, who is also a health coach. For more healthy recipes or for healthy tips visit her website, http://triciaontrack.com/apps/recipe/
Overall, this recipe is easy, as long as you know how to chop vegetables. The peeling, seeding, and chopping of tomatoes can be time consuming and a little messy, so be prepared! If that seems daunting, you could substitute canned tomatoes. However, the flavor profile would be very different. How to Peel a Tomato: 1. Fill a large pot halfway full of water and bring to a boil 2. Fill a large bowl with ice and water 3. Cut a small X on the bottom of the tomato 4. Drop tomato into the boiling water for 15 seconds 5. Move tomato to the ice water for 1 minute 6. Pat dry and peel! **Chop all vegetables into bite-sized/small-dice chunks Yields 8 servings Ingredients 3 pounds ripe tomatoes, peeled, seeded, and chopped 1 cup tomato juice (squeeze from the tomato leftovers or use bottled) 3 medium cucumbers, peeled, seeded, and chopped 1 red/orange bell pepper, chopped 1 roasted red pepper, peeled and chopped 1 small red onion, chopped 1 small jalapeno, seeded and chopped 2 heaping Tbsp minced garlic 3 Tbsp almond meal 1/3 cup extra virgin olive oil 2 limes, juiced 1 Tbsp balsamic vinegar 1 Tbsp Worcestershire sauce (can sub tamari) 1 tsp ground cumin 1/8 cup chopped fresh parsley sea salt and freshly ground black pepper, to taste Directions 1. Mix together all ingredients in a large bowl 2. Transfer about 2 cups of the mixture to a blender and pulse for 10 seconds 3. Return to bowl and stir 4. Transfer another 2 cups of the mixture to a blender and pulse for 10 seconds 5. Return to bowl and stir 6. Repeat process a few more times until desired consistency is reached. I like to have a good mix of chunky vegetables and puree. 7. Cover and refrigerate for at least 2 hours prior to serving. I like it best the next day, as the flavors have a chance to meld. Notes Serve with freshly chopped basil and sour cream or greek yogurt, if desired ¼ cup grated or finely chopped red onion (optional)
2 to 3 tablespoons extra-virgin olive oil or canola oil (or a mix of the two) 2 to 3 tablespoons buttermilk 2 tablespoon freshly squeezed lemon juice 1 teaspoon Dijon mustard 1 teaspoon curry powder ½ teaspoon ground lightly toasted cumin seeds Salt and black pepper 1 pound carrots, peeled and grated ¼ cup finely chopped flat-leaf parsley 3 tablespoons capers, rinsed and coarsely chopped Place the onions, if using, in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, then pat dry using a paper towel. Meanwhile, make the dressing: Whisk together the oil, buttermilk, lemon juice, mustard, curry powder and cumin in a large bowl; season with salt and pepper. Add the carrots, parsley, capers and drained onions, if using, and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again just before serving). |
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