Breakfast Frittata

Breakfast Frittata
1 tablespoon butter
4 eggs
1 small onion cut in half sliced thin
1 red pepper diced
1 garlic clove smashed
4 grape tomatoes
1 leaf chard rough stalk diced, leaves torn
3 slices of provolone
Preheat broiler. Scramble the eggs. Heat a small omelet pan on medium heat with the butter. Add garlic and cook for 1 minute. Add onion and cook for 2 minutes. Add peppers and chard stems then leaves. Cook for a few minutes until everything is soft. Put the 2 slices cheese on top of the vegetable mix and add eggs. Then top it all with remaining slice of cheese. Cook on low heat for 5-10 minutes until set everywhere but the top. Finish frittata in the broiler for 3 minutes until nicely browned on top 4 minutes. Be careful not to burn it.

Butter Cookies

For our competition this week, I made cookies based on Mark Bittman’s butter cookie recipe in “Cooking Everything.” I used his recipe as a guide but added more baking powder and some brown sugar. I omitted the vanilla extract because I think the taste is too strong. I like cookies that are cake like and chewy and I don’t like chocolate. I wanted puffy cookies with white chocolate and dried cranberries with pecans. I had a bar of coconut white chocolate that I got as a stocking stuffer from my in-laws and I had some leftover dried cranberries from another recipe.

Butter Cookies
1 sick butter room temp
¾ cup white sugar
1/8 cup brown sugar
1 egg
1 teaspoon baking powder
2 cups all purpose flower
pinch salt
¼ cup milk
¼ cup dried cranberries
¼ cup chopped pecans
¼ cup coconut white chocolate

Set the oven to 375. Cream the butter and sugars in a standing mixer. Combine dry ingredients. Add half the dry ingredients to the creamed butter/sugar. Add the dried cranberries, pecans and chocolate. Add the milk and rest of dry ingredients. Mix for a short time and drop cookies onto baking sheet lined with parchment paper. Cook for 10 min. Cool on a cookie rack.

Bittman’s Original Recipe
1 stick butter
¾ cup white sugar
1 egg
½ teaspoon baking powder
2 cups flower
pinch salt¼ cup milk

Menu, Week of Jan 26

Breakfast Frittata
Dirty Rice
Couscous Casserole with Chard and Ground Lamb
Stir Fried Beef with Snow Peas & Cashews
Cold Salad
Sugar Cookie Contest

Welcome!

Hello and welcome to our blog! We created this mainly so we'd have an online journal of our recipes, and an easy place for friends and family to look them up. Enjoy!