Recipe: Easy Sausage Frittatta

Frittattas like Pizza, are among Italy’s most popular and humble dishes, a classic “poor people’s” food that would allow to create a more well-rounded meal by utilizing whatever was left in the pantry and then adding some eggs and flour. A frittatta base is always the same, it’s fast to make and very lowcarb (for those who are trying to cut down on carbs in their diet) or alternatively vegetarian.

Today, I had some leftover pork sausages from the local market as well as eggs, onions and leek in the fridge. The obvious thing was to make a tasty frittatta! There’s little you cannot use in a frittatta….icecream, maybe?

~ Easy Frittatta Recipe ~
(for 2 people as a main dish or 4 as a side)

  • 5 small eggs
  • 4 small sausages
  • 1 big onion, 1 small leek stalk
  • ~2dl milk
  • Olive oil, salt, pepper, herbs
  • All-purpose flour

Cut the meats and vegetables into small cubes or strips and stir-fry in olive oil until golden. Use an iron skillet or frying pan with at least a 2cm high rim to hold the rising frittatta.

frittatta01In a separate bowl, first whisk some milk with 1 table spoon of flour. Add the eggs and whisk further until even consistency is achieved. Add salt, pepper and herbs to taste. I like using chives or dill, oregano or herbs de provence depending on the frittatta.

frittatta02Douse the stiry-fry with the egg mix and put a lid on for approx. 10mins at medium to high heat. If the frittatta isn’t rising, increase heat. Lay a plate on top of the frittatta inside the pan, to turn it around and let the other side get some heat for another 3 minutes. The frittatta will rise considerably after you flipped it around.

frittatta03Cut the frittatta in quarters and enjoy with some sour cream, chutney or chlli flakes on top! Bon apetito!

frittatta04

Recipe: Seasoned Wild Rice with Tomato & Cucumber Salad

Lately I’ve been going back to the home-cooking of my childhood and some of my favorite recipes are all about the rice. Wild rice mix is a very satisfying option to plain white rice but it screams for color and flavors. For some reason I always loved acidic and vinegary combos with wild rice, so this is one easy and quick recipe to preparing a rice dish for yourself that’s both wholesome and very tasty!

~ Ingredients ~
(serves 2 people)

  • 375 grams of wild rice mix
  • 7.5dl vegetable stock / bouillon
  • 1 big carrot
  • 1 small onion
  • 2 red tomatoes
  • 1/2 of a (Nostrano) cucumber
  • Olive oil, white vinegar, slice of lemon

salad

First off chop the onion, tomatoes and cucumber into small, same size cubes. I prefer Nostrano cucumbers for taste and less kernels but any salad cucumber works (I also remove the gooey kernels from the tomatoes). Mix everything in a bowl and add some olive oil, vinegar and a squeeze of fresh lemon. Put the salad aside to rest, ideally for about 30mins.

rice01

Bring your vegetable stock/bouillon to a boil while chopping the carrot into very small cubes. Add the wild rice and carrots and lower to medium temperature. Let the rice cook for ~20mins with only an occasional stir. Add a flake of butter before serving next to the tomato and cucumber salad. Enjoy the flavor combination of the sweet rice with that very fresh salad!

rice02

I Ate This: Salad Potpourri

Everyday the fresh salad buffet at my workplace features some staple as well as different seasonal salads for the hungry customer base. Working in a clinic comes with its perks and having three healthy menus per day prepared by a brigade of diet chefs is definitely one of them. The salad buffet serves both as an alternative and recovery station to anyone passing on that warm lunch; leftovers from previous day menus will be utilized in salads of the next day. Needless to say, this keeps the salad buffet exciting as well as most viable. Almost any vegetable side can be turned into a yummie salad with some good olive oil and vinegar.

Friday lunch noms

Today’s plate: nut lettuce, basil tomatoes, beetroot, cervelas, beans, olives, egg and yesterday’s brussels sprouts. Who said salads were boring?

Recipe: Oven Roasted Veggies with Feta

I love colorful food that’s easy and quick to make. Veggies are an integral part of every healthy diet and yet veggie dishes are often considered heavy maintenance due to prepwork or amount of waste. So, here’s one of my favorite recipes for lazy people that’s also super flexible (you can pick almost any vegetable you like) and takes no more than 10mins of prepwork! There are no exact measurements for this recipe since the amount of vegetables is determined by the size of your baking sheet and number of people to serve.

veggieround

Some of my favorite veggies and feta cheese.

~ Ingredients ~
(serves 2-3 people for a main dish or 4-5 people as side)

  • 2 Red tomatoes
  • 2 Zucchini
  • 2 Medium-sized leeks
  • 15 Spring / baby potatoes
  • Feta cheese
  • Olive oil extra vergine
  • Rosemary and herbal salt
  • (Optional: diced bacon)

Preheat the oven at 220°C and start chopping your different vegetables. Cut the baby potatoes into even halves, bigger ones may be quartered. Make sure you’re not cutting other vegetables that contain more water, such as zuchchini / tomatoes / leek too thin, or they will dry out before the potatoes are done.

veggiecuts

Spread all vegetable slices on your baking sheet (covered with baking paper) and coat with a generous amount of olive oil. Add rosemary and any flavor of herbal salt you prefer – I tend to either go with italian or provençale flavors. Use your bare hands to mix and “massage” the oil and herbs onto all your veggies.

veggiemix

Spread the vegetables evenly, making use of the entire size of your pan. Finally, sprinkle feta cheese to taste over everything and put in the pre-heated oven for approx. 25-30 minutes at 220°C. This dish is basically done whenever your potatoes are.

veggiesdone

It’s omnom time!

Serves as a main vegetarian dish or side to any protein. I tend to go for a plate of purely veggies, sometimes with added bacon, and a spoonful of yoghurt or cottage cheese on top. Bon apétit!

Goat Cheese Salad

With hot and humid temperatures still in full swing, here’s one of my favorite summer salads. Granted, this is a “cooked” salad, and maybe the results are closer to “veggies on toast” than “salad,” but it works nonetheless. I adapted it from a recipe by the same name from one of my favorite cookbooks — Favorite Recipes: Vegetarian (Parragon, 1999). I added in a couple things and deleted others (olive paste — yuck). I also changed things up a little in order to utilize our toaster oven rather than the regular oven, which heats up the house in a flash. Instructions for both are below.

This recipe makes four portions, each with three pieces of goat cheese. A couple portions of this salad are filling enough for a light dinner, or single portions serve as a great accompaniments to just about any meal.

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Goat Cheese Salad

Ingredients:

1 loaf rustic bread — anything that’s crusty on the outside and chewy on the inside
A couple medium tomatoes, sliced thin
1 shallot, also sliced thin (length-wise, if you can manage it)
Several artichoke hearts, marinated or in water, sliced in half
About a dozen or so basil leaves — fresh, not dried
2 four-ounce logs of goat cheese, each cut into six slices
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon dried thyme
1/4 teaspoon dried sage
1-2 garlic cloves, slightly mashed
Salt and pepper to taste
Bunch of mixed greens

Directions:
  • Depending on your toaster overs settings, heat it to high or 400 degrees. (A high “toast” setting can also be used, but the bread might turn out a little lukewarm.) If using a regular over, preheat to 450 degrees.
  • Cut the bread into four flat slices of whatever shape you like, each about a half-inch thick. Place the pieces on a cooking pan.
  • In a screw-top container or salad bottle add olive oil, vinegar, thyme, and sage  Put on lid and shake vigorously to mix.
  • Rub the mashed garlic cloves on each piece of bread. Then brush each piece of bread with a little bit of the oil and vinegar dressing.
  • Layer on top of each piece of bread tomato slices, shallots, artichoke hearts, basil, and cheese.  Sprinkle on salt and pepper.
  • Bake bread in toaster oven for 8-10 minutes or in regular oven for 5-6 minutes, or until edges of bread and cheese start to brown.
  • Arrange greens on plates, drizzle over remaining dressing, and sprinkle with salt and pepper.  Place toasted bread on greens.

Enjoy while warm.


Let’s see just how many blogs Cary can put on her roster before going mad! While you’ll find her here on occasion, you’ll more likely to catch her over on United We Game or Geek Force Network; or better yet, working on her own blog about gaming and nostalgia and such, Recollections of Play.

I Ate This: Swiss Riverside Picnic

Ever so often weather permitting, the better half and me set out for a picnic at the picturesque riverbanks of river Aare in Switzerland, basking in the evening sun and enjoying a simple, traditional meal of bread, cured meat and cheese (sometimes with pickles, onions or olives on the side). The “cold platter” is a staple dish in every Swiss restaurant, showcasing regional produce without much ado – Swiss picnic is all about pure taste and great products.

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Leaving work after five today, it was too sunny and lovely to go home and crash on the couch (of course that’s still a possibility for a later time because TV shows!), so we grabbed some of the finest Mostbröckli, an assortment of Gruyères / Emmentaler / Appenzeller / Tilsiter cheeses and traditional Zopf for a simple and yummie outdoor dinner. Sometimes less is more.

When’s the last time you enjoyed a spontaneous picnic somewhere out in the blue?

River Aare