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Archive for April 9th, 2009

Why is this a “pseudo” Friday? Because tomorrow we both have the day off in observance of Good Friday!

In honor of  this Thursday being a fake Friday, Ted and I enjoyed a “pseudo” happy hour but with a REAL glass of great French Chardonnay, Macon Villages:

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For tonight’s dinner, we kept it simple and went with a frittata. Serves 4-6

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  • 1 cup broccoli florets, steamed 2 min.
  • 1/2 onion, chopped
  • 1 cup baby bellas, peeled and sliced thick
  • 1 tsp minced garlic
  • 1 tsp fresh dill
  • salt and pepper
  • 1/4 cup dry vermouth
  • 2 cups Egg Beaters
  • 2 whole eggs
  • 1 TBS Greek Yogurt
  • salt and pepper
  • 1/4 3 Cheese Italian (Parm., Asiago, Romano mix)
  • 1 medium tomato, sliced thin
  • 1 package Veggie Beef Skewers (removed from skewers)

Preheat oven to 400 F. Cook the broccoli and drain.  Saute the onion about 8 minutes on medium high, add the garlic and saute 1 minute. Add the broccoli, fresh dill, and mushrooms, salt and pepper for about 1 minute and pour in the vermouth.  The vermouth should be completely absorbed by the other ingredients in the pan.  Remove from heat.

Beat for 2 minutes the 2 whole eggs, the Egg Beaters, the yogurt and salt and pepper.  Pour into the saute pan with the onion-broccoli mix.  Top with sliced tomatoes. Top with cheese. Top with the pieces of Veggie Beef*. Put in the oven for 20 minutes.

*The Veggie Beef was an after thought. I was surprised that Ted agreed to put this on the Frittata but since it was a new find and we had never tried it, he was game.  This particular vegetarian protein is Chipotle BBQ sauce flavor.  End result:  We didn’t like it. The texture was hard and chewy. There was very little flavor. 

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Thursday Night Frittata with Acorn Squash

Thursday Night Frittata with Acorn Squash

 

Movie Review:

 

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The “Yes Man” was funny.  We both  enjoyed quite a few laughs which is surprising since I’m not a fan of Jim Carey. 

 

That’s a wrap for this Thursday night.  If you have tomorrow off, let me know what you’re doing.  Take care.

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Make the popcorn, grab the Milk Duds, sit back and prepare to enjoy this weeks episode of “Craving Ellie“. We have to congratulate Pam of Lobster and Fishsticks for a wonderful choice.  The recipe is from “The Food You Crave” by Ellie Krieger and can be found on page 227. Be sure to go to Lobster and Fishsticks  for more details.

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Salmon is a healthy meal choice.  It is high in protein, rich in Omega-3’s (the healthy fats), and filled with Vitamin D, B-12 and a host of other nutrients.  There are endless recipes for salmon and if you have a good quality piece of fish, it is hard to go wrong.   

This recipe was very easy, quick, and tasty.  It finishes like candy.  I bet Pamela’s boys (Cookies with Boys) even liked it (check out Pamela’s post to find out).  One tip when cooking fish for the fish finicky:  make sure all the bones are out of there!  If those finicky fish eaters get a bone between their lips… game over! 

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Ingredients:

  • 2 TBS brown sugar (recipe called for light, we only had dark)
  • 1 TBS chili powder (Ted wasn’t looking so I put the whole TBS in 😉 )
  • 1 tsp cumin
  • 1/8 tsp salt
  • 1/8 tsp fresh ground pepper
  • Salmon Fillets (we had  1 1/2 lbs)
  • 1 TBS olive oil

The meal was cook according to the book.  Ted prefers his fish JUST cooked and I like mine a little more done. Tonight’s fish was grilled, stove top for 6 minutes per side (Joanne’s piece was left on the hot grill for an extra couple of minutes while fooling around with pictures which achieved the perfect degree of  “doneness”).  We had 2 very thick fillets.  Tip:  When choosing the salmon, opt for the thick center cuts.  Make sure it is an even thickness throughout. 

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On the side of this great dish, we had Broccolini with Lemon Glaze.

One more time… Thanks to Pam of Lobster and Fishsticks for a great weekday meal.

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