A Lazy Yet Good Meal

 

A couple weekends ago, Greg and I were looking for something quick but relatively healthy to eat on a Saturday afternoon.  I had noticed over on Vanessa's blog, Presidential Living, that she had recently made a delicious looking asparagus and sausage frittata.  We did not have any potatoes or sausage on hand like she used, but I did have plenty of eggs, asparagus and bright red cherry tomatoes. 

 

I whisked about 8 eggs together with a splash of milk, stirred in some salt and pepper, plus fresh thyme, and poured the mixture over my chopped asparagus and toms. 

 

Per Vanessa's instructions, I cooked it in my cast iron skillet at 350 degrees until it was set in the center, which took about 35 minutes. 

I would love to have a taste of Vanessa's because I'm guessing the sausage gave it a really great flavor.  In the future, I will probably mix in some cheese or at least sprinkle some on top before serving.  I can't wait to try some new combinations in my next frittata.  Here are some ideas I thought up while writing this post:

- Spicy chorizo with smoky roasted poblano peppers and queso fresco
- Crispy bacon with shredded potatoes, chives, a sprinkle of sharp cheddar cheese and a dollop of sour cream on top
- Diced garden veggies with herbs, served with warm goat cheese
- Sautéed wild mushrooms and spinach, topped with swiss cheese

Wow, I better stop now.  My stomach is starting to rumble!  What would be your unique spin on the classic frittata?  Feel free to share in the comments, you guys always think of ideas that would never occur to me! 

Toasted Bulgur Salad with Corn and Tomatoes

In an effort to clear out our pantry and use up all of those random half boxes of food, plus avoid the grocery store for one more day, I decided I wanted to cook a bulgur dish last night.  After a quick search, I found a recipe that I could throw together with ingredients I already had at home.  We ate this salad as our main meal, but in the future, I would love to serve it chilled as a side dish - perfect for a summer picnic!  The toasted bulgur has a great nutty taste and a nice chew while the veggies add and extra burst of color and flavor.  I have included a link to the original recipe (which looks delicious) but I made several changes to account for the ingredients I had on hand.

Toasted Bulgur Salad with Corn and Tomatoes
adapted from Epicurious

Serves 8 (Serves four if using as a main dish)
Ingredients:


1 1/2 cups coarse bulgur
2 3/4 cups water
1 teaspoon salt
1 tablespoon extra-virgin olive oil
2 cups frozen corn (Use fresh if in season)
1 medium tomato, chopped (I think the cherry tomatoes called for in the original recipe would be even better)
3/4 cup chopped red onion
1/4 cup cilantro chopped, plus more for garnish
3 tablespoons lemon juice, or to taste

In a large heavy dry skillet toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly (Mine took about 7 minutes and turned brown really fast at that point so keep an eye on it). Transfer bulgur to a bowl and cool.

In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool.

While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook onions until soft.  Then add corn, stirring, 2 to 3 minutes, or until just tender. Finally add tomatoes and salt and pepper to taste. 

Cool veggie mixture and add to bulgur, tossing to combine. Stir in cilantro and squeeze lemon juice over salad.  Garnish with additional cilantro and serve.  I served ours warm but you can also make it ahead of time and serve it at room temperature or chilled. 

 

Enjoy!

What is your favorite picnic side dish?  The season is coming up so let's share ideas!

Have a great weekend everyone!

Crispy Fried Avocado Salad

 

With Cinco de Mayo just around the corner I've had Mexican food on the brain.  Ok, who am I kidding?  I always have Mexican food on the brain.  While my parents were visiting, we decided to have a little fiesta one night, which included this Crispy Fried Avocado Salad.  I've heard of fried avocado before but never actually tried it, so I figured this night was as good as any to give it a try.  I think they turned out really good - warm and crunchy on the outside, cool and refreshing on the inside!  

 

Crispy Fried Avocado Salad

inspired by Emeril 

Serves 4

1 c. buttermilk

2 tbsp. hot sauce (I used Cholula)

3 firm-ripe avocados (You don't want them too ripe or they will turn to mush)

1 c. yellow cornmeal (You may not need this much)

 

1/4 c. creme fraiche (or sour cream)

2 tbsp. fresh lime juice

2 tbsp. chopped cilantro

1/2 tsp. hot sauce

1/2 chopped tomato

1/2 finely chopped jalapeno

1 slice of red onion, finely chopped

2 tbsp. chopped cilantro

3-4 tbsp. vegetable oil for frying

Here's a quick tutorial for cutting avocados.

     

             Cut                               Wack (carefully!)

             Slice                                    Scoop

In a medium bowl, combine buttermilk, 2 tbsp. hot sauce and avocado slices. Soak for 30 minutes.

 

Sauce:
In a small bowl, combine the creme fraiche (or sour cream), lime juice, cilantro, and 1/2 tsp. hot sauce.  Chill until ready to use.


Pico:
Combine chopped tomato, jalapeno, red onion and cilantro.  Set aside.

Fried avocados:
Put cornmeal in a shallow bowl.  Dredge soaked avocado slices in the cornmeal, shaking to remove excess cornmeal.

Heat several tablespoons of vegetable oil over medium heat.  Place one layer of avocado slices in the pan for about 1-2 minutes on each side until crispy and golden.  I had to repeat the process twice to fit all of my avocado.  Remove to a paper towel-lined plate.  Arrange on salad plates, drizzle with creme fraiche sauce and divide pico into the center of each salad. 

Notes:  Use more hot sauce if you like it really spicy!
            Serve with dipping sauces on the side if you prefer to pick them up and dunk.

 

Enjoy!