This is one of our family favorites we adopted from a Martha Stewart recipe and it's pretty low fat too. We like frittatas over quiche since you save calories and fat from skipping the crust.
Onion, squash, zucchini sliced 1/8 in
Feta cheese, crumbled
Dill
6 eggs
Milk
Garlic
Olive oil
Preheat oven to 450 degrees. Place onion in bottom of baking dish with a few glugs of olive oil, bake for 10 minutes. Add remaining veggies and sprinkle with cheese.
Reset oven to 400 degrees. While oven cools, whisk together eggs, milk, garlic, S&P, and dill. Pour over veggies and bake for 20 minutes until the eggs have puffed.
Wheat Bread
Chris is the bread baker of the house. He started with a free bread machine from Freecycle but has moved on after great success with Bread Alone by Daniel Leader. We checked it out from the library numerous times and it definitely changed his bread making for the good. He got Local Breads by the same author for Father's Day and this was the whole wheat sourdough. And if you ever want a pinch...we've always got a batch of sourdough starter on the counter-top that Chris would be happy to share.
Carrot Medley
Chris and I had a date at Monica Pope's T'afia in Houston last weekend. She was on Top Chef Masters so we had to try her restaurant out! I ordered this carrot side dish and was shocked with how tasty and simple it was. This was my attempt to re-make it and I was happy with the results.
Carrots, sliced and steamed
Sun-dried tomatoes
Parsley, chopped
Pepperocinis, sliced
Heat olive oil and add ingredients with S&P to taste.
Total cost for 4 families = $25
Oh, Holly, that carrot medley was to die for, mama! I was so pissed at Mark when he took the leftovers to work. Thanks!
ReplyDeleteI would love some sourdough starter! I'm too lazy to start my own even though I've been planning to do it for weeks. And I wasn't expecting to like the carrot salad since I'm not a fan of sun-dried tomatoes, but I thought it was really delicious.
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