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Posts Tagged ‘thyme’

Frittatas with bacon and potatos

So, even the resident beige-a-tarian, my 13 year old son, actually ate my dinner tonight. Pork chops with baked apples and vermicelli. Notice all foods were on the color spectrum of white to beige. But still, I am feeling emboldened and so, tomorrow night, I am going to make these frittatas. Wish me luck. I am going to hide some good stuff (as in good for you) inside. My hope is the first bite will taste so good, he won’t notice the as-yet-unnamed vegetables i am going to sneak inside? 

From Cooking Light: 

  • 2 cups finely chopped peeled baking potato (about 12 ounces)
  • 5 bacon slices (uncooked)
  • 1/2 cup finely chopped sweet onion
  • 1 teaspoon salt, divided
  • 1/4 teaspoon dried thyme
  • 1/2 cup chopped fresh chives, divided
  • 2 tablespoons grated fresh Parmesan cheese $
  • 1/4 teaspoon freshly ground black pepper
  • 7 large egg whites, lightly beaten $
  • 3 large eggs, lightly beaten $
  • Cooking spray
  • 6 tablespoons fat-free sour cream $

Preparation

  1. Preheat oven to 375°.
  2. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
  3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool.
  4. Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.
Note:

Prepare the frittatas a day ahead, chill, and reheat them just before serving. You can also freeze them for up to a month. Run a sharp knife around the edges of the muffin cups to loosen them from the pans. If you don’t have a mini-muffin pan, you can cook the frittata in a 13 x 9-inch pan at 375° for 15 minutes and cut into 36 squares.

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom, Cooking Light 

Fish stew (because you’re sick of turkey!)

From FineCooking:

Halibut and Mussel Stew with Fennel, Peppers, and Saffron

by Ivy Manning

This seafood stew, brimming with some of Spain’s most celebrated flavors, is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version of the stew.

Serves four.

2 Tbs. extra-virgin olive oil, more for the bread
1 medium yellow onion, thinly sliced (2 cups)
1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)
1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)
1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)
3 Tbs. tomato paste
2 medium cloves garlic (1 minced, 1 whole)
1/2 cup dry white wine, such as Albariño
One 15.5-oz. can chickpeas, drained and rinsed
1 tsp. chopped fresh thyme
1/8  tsp. pimentón (smoked paprika)
2 pinches saffron
1 bay leaf
Kosher salt and freshly ground black pepper
4 baguette slices, 3/4 inch thick
11 oz. skinless halibut fillets or other firm white fish, cut into 1-inch chunks
13 mussels, scrubbed and debearded

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the wine, bring to a simmer, and cook until the liquid has reduced by half, about 2 minutes. Add 3-1/2 cups of water, the chickpeas, thyme, pimentón, saffron, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Season to taste with salt and pepper.

Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.

Gently stir the halibut and mussels into the stew, cover, and simmer until all the mussels have opened and the fish is cooked through, 4 to 8 minutes. Discard any mussels that do not open. Ladle into wide, shallow bowls and serve with the garlic toasts.

Variations

To serve 1 vegetarian and 3 meat lovers: Reduce the halibut to 8 oz. and the mussels to 10. Just before stirring the halibut and mussels into the stew, transfer 2 cups of the stew to a wide, shallow bowl, cover and keep warm while you cook the fish and mussels in the remaining stew. Sprinkle the vegetarian stew with 2 Tbs. grated Manchego and serve with one of the garlic toasts.

nutrition information (per serving):
Calories (kcal): 470; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 34; Monounsaturated Fat (g): 7; Carbohydrates (g): 48; Polyunsaturated Fat (g): 3; Sodium (mg): 770; Cholesterol (mg): 40; Fiber (g): 13;