Sunday, June 10, 2007

Recipes to Share

I don't know exactly when I stopped cooking (and those who know me well will be shocked by that statement, since I LOVE to cook). I think it's because my kitchen's layout is not at all conducive to cooking. Stove is nowhere near a counter or sink, etc. Resulting in poor eating, resulting in poor health.

This a.m., I made my fave omelet, and I have my fave roasted chicken in the oven right now. Totally easy, very healthy, AND very yummy. I hope these turn out for you, should you try making them!

Brenda's Omelet/Frittata
  • 2-4 eggs (depending on size)
  • Fresh baby arugula (1-2 cups)
  • 1/4 c low fat ricotta
  • 1/4 c shredded parmesan
  • 1-2 slices swiss cheese
  • Grape tomatoes (5-10, depending on how many you'd like)
  • Assorted sliced/chopped veggies: asparagus, baby squash, very thinly sliced red onion, rough chopped italian parsley -- doesn't really matter what, just that it's something you really like and that it doesn't require major cooking
  • Fresh cracked pepper and sea salt (to taste)
  • Assorted goodies: maybe chopped kalamata olives, or salty capers, or some fresh lemon zest, really good salsa or guacamole, etc.
  • Extra virgin olive oil
Extra plus if all are organic and locally grown!

Heat up a small saucier with light coating of olive oil and sizzling.

Crack your eggs into a glass bowl or pyrex measuring cup, give them a good stir with fork or mini-whisk, add ricotta and 1/2 of the parmesan, pepper and salt, give them a good whisk until thick and creamy.

Pour into saucier, should immediately start to carmelize edges. Keep edges loosened and encourage egg mixture to flow under. Turn down heat to med low.

Add any veggies that must cook (asparagus, baby squash), letting them sink in and settle a bit. Cover with loose fitting lid or plate to give the veggies a good steam. After a minute or two, toss the grape tomatoes, herbs, etc. on, and scatter onions over top. Cover with remaining cheese. Turn on broiler. Plate/lid, let steam for a few minutes.

Add the two slices swiss, another grate of pepper (a grate of nutmeg would be killer too), then stick under broiler for a couple of minutes until cheese is bubbly.

Loosen omelet/frittata, slide out onto a bed of arugula, garnish with salsa or guaca or lemon zest or whatever it is that you think might taste really great.

ENJOY!!! (Really great for dinner)

Brenda's Roasted Chicken
  • One chicken
  • Nice dark, fruity extra virgin olive oil
  • Fennel seeds
  • Dried tarragon
  • Poultry seasoning
  • Fresh cracked pepper
  • Garlic powder
  • Roasting veggies (if you want to use them as a "rack")
  • Nonstick cooking spray
Set oven to 375 deg F.

Trim as much fat as you can from your chicken, then give it a really good wash and pat it dry well. Coat your baking pan or dish with non-stick cooking spray. IF you want to use veggies as a bed for your chicken now's the time to chop them up, and toss with olive oil, pepper, maybe some seasoned salt, etc. (I sometimes roast with baby red potatoes and rosemary) and make a nice even layer in the bottom of your baking dish.


Give your chicken a good rub with the olive oil, then rub in plenty of fennel seed and tarragon, seasoning generously with poultry seasoning, with a good coat of fresh cracked black pepper and a final dusting of garlic powder.

I don't usually stuff mine, but you could stuff with onion, lemon, bay, maybe some garlic cloves, etc.

Put it on the veggie bed or just in the baking dish, put on the center rack of the oven, and go do fun things like chores or read a good book or play in the garden or whatever tickles your fancy for 30-45 minutes. Check your chicken for doneness -- nothing's worse than "rare" poultry. The leg should move freely given a good jiggle. You can also do the old pierce the breast trick, make sure the juices run clear.

The smell in your house will be HEAVENLY, thanks to the fennel and tarragon.


If you have a fave recipe, feel free to share!

1 comment:

Anonymous said...

excuse me, I just had an entire conversation with your avatar, TOTALLLLLLLLLLLY yOU!