Another reason to love the fall – homemade bread! I made it with whole wheat flour, with a bit of vital wheat gluten and ground flaxseeds thrown in using the No-Time Method.
We were on vacation, but are back in the States and ready to resume our $30/Week spending! Seriously, where we went was more expensive than we could imagine. Can you guess by the photos?
We’ve got a bumper crop of tomatoes from the garden and were given a bunch by a co-worker who loves to garden and hates to cook. Last night’s dinner featured a variation on a socca, white bean and couscous patties (leftovers) with tomato sauce, roasted cherry tomatoes and baby eggplants and a raw green salad (garden bounty).
We spent $2.00 on peanut butter and .50 on 2 bananas (banana bread made w/leftover oatmeal), so we’ve got $3.00 left to spend this week
Because it’s a nasty day out and all I’ve done is stare at a computer screen and manipulate images, here are some food related photos from our various recent adventures.
Does anyone think these berries are edible? We came across them during a hike up Multnomah Falls and decided not to eat them.
With semi-cooler weather coming, we had a ragu for dinner out of garden tomatoes, garden cabbage, diced onions, garlic, homemade veggie stock and a bunch of frozen things I found while cleaning out our freezer (a few veggie sausages, a very sad looking veggie burger and a piece of tempeh bacon – luckily bought just last week).
We basically let that delicious mess simmer for a while and then topped some pasta with it and topped the ragu with grated pecorino.
Everything in this frittata (besides the eggs and a bit of butter) was grown in our garden! We are very proud of our squash and tomatoes and herbs. If only we had chickens!
On my way to the subway home, I bought 4 onions for $1 at a vegetable stand. I also popped into Jack’s and got a packet of dried fruit and nuts, whole wheat pita bread and some chai/green tea for $3. That brings us to $17.67 left for the week.
This could actually be pecorino – not sure. Pretty simple and good.
Trying to minimize oven use, I made this frittata in a huge oven safe frying pan on the stove and then transferred it under the broiler for about 3 minutes to set the top. The use of fresh herbs really made this frittata special – friends claimed it tasted “bacony”, which I’ll take as a compliment. Excellent at room temperature, this is a frittata that can be eaten for breakfast, lunch or dinner and would definitely make a yummy appetizer.
Frittata with Fresh Herbs and Potato
- 2-3 tablespoons butter
- 1 clove garlic, minced
- 10 eggs
- 3/4 or 1 cup of fresh herbs, finely chopped (I used basil, oregano, parsley and thyme)
- 2 small potatoes, sliced very thinly
- sea salt and freshly ground black pepper
- Parmesan or other hard cheese
- Blend all of the eggs (see step 2 about number of eggs!) in a blender and add 3/4 teaspoon of salt and a lot of ground black pepper.
- Meanwhile, place the potatoes in a microwave-safe bowl, cover with 1/2 cup water and cook for 3 minutes, or until the potatoes are tender. Drain and rinse with cold water. Pat dry and set aside.
- Heat up a large oven-safe frying pan (I think ours is 15″), if you don’t have a huge pan, I would cut back on the amount of eggs. Add the butter, let it melt and add the garlic. Cook until lightly browned and lower the heat to a gentle simmer.
- Add the eggs and then sprinkle the herbs all over the top and add the cooked potato slices.
- Cook, lifting the sides of the frittata up and letting the runny egg mixture seep below. Once the top looks a little less liquidy, cover for about 5-7 minutes.
- Lift the cover and if the top looks just about cooked through, add some grated cheese. Stick under a broiler for a few minutes, or until the cheese melts and the top is a golden brown.
- Makes about 6 servings.
A simple omelet made with herbs from the garden, crispy homefries and toasted bread.
A simple Sunday breakfast that fueled our day at the garden. Eggs and homemade cornbread. Yum. I modified the cornbread from a Moosewood recipe (using WW pastry flour and a whole egg, upping the soy milk measurement and adding a LOT of spiciness). Perfect with eggs and Sriracha.