Here’s the backstory: I’m trying to do a lower carb diet, and I got to craving one of my favorite grilled cheese sandwiches—roasted mushrooms, caramelized onions, and Gouda cheese. I wanted the flavors, but not the bread. My first thought was to do caramelized onions […]
I was still trying to finish using up a bag of sweet potatoes, and I had a packet of organic turmeric that I brought back from Finca Luna Nueva in Costa Rica. So, I decided to make some roasted sweet potatoes with turmeric, cinnamon and thyme following a recipe I found online.
I didn’t want to make a lot, so I cut the recipe in half, but I think I should have used even less of the seasoning. I think it was the thyme that made them look like they were covered in fur.
Roasted vegetables are almost always one of the easiest things to do, and it couldn’t be much easier than tossing peeled, cubed sweet potatoes with the turmeric, cinnamon, and thyme (dried from my summer herb pots), and adding a few grinds of black pepper (also from Finca Luna Nueva) and salt.
The recipe suggested spraying a baking sheet with cooking spray, but I don’t like it, so I just lined a sheet with parchment paper and poured the sweet potatoes out onto the baking sheet and roasted at 400 Fahrenheit for around an hour.
I swear these tasted so much better than they looked!
I would make them again, but reduce the spice mixture or up the number of sweet potatoes! Or, just toss several sprigs of fresh thyme onto the baking sheet before roasting and skip the dried thyme.
The recipe is on One Green Planet here.
As so often happens, I was seduced by produce at the grocery store. This time, it was pomegranates that were on sale, and I bought 2. In a week we are headed out for 2 weeks in Costa Rica, so it is the standard rush […]
Tonight I tried a recipe that had popped up in my Pinterest feed from closetcooking.com. You can find the recipe here. This definitely moved to my Pinterest board for recipes that I have tried and are worth keeping. I didn’t have quite enough mushrooms, so […]
The other day I made a frittata and I wasn’t happy with it. I needed another simple dinner tonight, and I think I did a better job.
I started by sautéing asparagus (cut in bite-size lengths) and sliced mushrooms in butter. I had cut 6 slightly longer lengths for decoration.
Once the asparagus and mushrooms were cooked to my satisfaction (about 3 or 4 minutes) I removed the 6 asparagus tips.
And added a bit of garlic paste.
I had whisked 6 eggs with 2 tablespoons of half and half (and seasoned with salt and pepper) and poured this over the vegetable mixture.
I covered it and remembered to lower the heat to medium this time. I let it cook around 4 minutes until the eggs were mostly set.
This time I sprinkled most of the feta cheese on the eggs first, arranged the asparagus tips, then put a small mound of cheese in the middle
Into the oven it went, and I cooked it 7 minutes until it was done.
Enough for dinner, and reheat for breakfast tomorrow.
Asparagus, Mushroom and Feta Frittata
Asparagus spears–I don’t know, a handful. The thin ones are best for this
Sliced mushrooms – a handful
Some garlic paste
6 eggs (look! A measurement!)
2 Tablespoons half and half (another measurement!)
Some salt and pepper to taste
1/2 cup Feta cheese
Preheat oven to 350 Fahrenheit.
Melt butter over medium-high heat in 8 inch cast iron skillet.
Cut six asparagus tips, about two inches in length.
Slice the remaining asparagus in bite size pieces.
Add all the asparagus plus the sliced mushrooms (I just used some pre-sliced mushrooms) to the pan, and sauté until the asparagus is crisp tender and the mushrooms start to get a brown edge. Lower the heat to medium.
While the vegetables are cooking, whisk together the six eggs and half and half. Season with salt and pepper.
Remove the six tips, and add a bit of garlic paste to the pan. Probably a teaspoon or a clove of garlic if you want to mince one up. Stir and cook until garlic is fragrant. Remove from the heat and gently pour the egg mixture over the top.
Place back on the burner, cover, and cook until eggs are almost set, about 4 minutes.
Remove from heat and turn off the burner. Sprinkle most of the feta cheese over the eggs, retaining a tablespoon or so. Arrange the six asparagus tips in a sunburst pattern and place the remaining feta in the center.
Place in the oven for 7-9 minutes until eggs are set.