red or green?: eggs

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Wednesday, October 21, 2015

Butternut Squash & Chipotle Frittata

I have been having crazy busy days the past few weeks. You know that overscheduled life where meetings and appointments meld together into one big blur? That "all of a sudden it is 5:00 pm and I wonder where the day went" feeling? Well, welcome to my life these days. Don't get me wrong. I am loving everything I do. I am so fortunate to be able to give back by being involved with a number of non-profits for causes of which I have a great passion. My consulting business continues to grow. And of course, there is this blogging thing. :) So, for now, too busy is the norm.

I love having easy and delicious recipes for those, "it is late, and I do not feel like complicated cooking" nights. This frittata perfectly fits the bill. Twenty minutes from start to finish, this dish combines steamed butternut squash, sauteed onion and leek, a kick of heat from chipotle peppers and adobo sauce (the sauce in canned chipotles) with fresh, organic eggs. Pair with a green salad or top olive oil and garlic rubbed bruschetta, and your fast, easy & delicious dinner is served.

Butternut Squash & Chipotle Frittata
(Serves 4)

1/2 butternut squash, peeled, seeded and cut into 1-inch dice (about 2 cups)
3 tbsp extra virgin olive oil, divided
1 med white onion~chopped
1 leek~chopped
2 cloves garlic, minced
1 tsp red minced canned chipotle pepper
1-2 teaspoons adobo sauce (from chipotle can)
6 organic eggs
grey sea salt
freshly cracked black pepper
1 tablespoon fresh chopped Italian parsley
1 tbsp fresh rosemary, minced
Parmigiano-Reggiano cheese, shredded (about a cup)
1 cup cherry tomatoes, sliced in half

Place squash in microwave safe bowl, add 1/4 cup water, cover with plastic wrap and microwave for 10 minutes, or until fork tender. Set aside

Add 1 tbsp of the olive oil to a large skillet. When warm add the onions and leek and sauté over med heat until the onions are translucent (about 4 minutes). Add the garlic and saute an additional minute. Add the squash, chipotle and adobo sauce and cook until hot. Season to taste with salt and pepper.

Crack the eggs into a medium sized bowl and beat. Add the vegetable mixture, 1 tbsp olive oil, a pinch of grey salt and black pepper, parsley and the rosemary and beat again till everything is incorporated.

Add the remaining 1 tbsp olive oil to a 9 or 10-inch skillet. Warm over medium heat and pour in the egg mixture. Cook until the top looks fairly dry. While it is cooking, every so often take a spatula and lift the edges of the frittata to let the uncooked eggs run to the bottom of the pan. When the top is almost dry, take a dinner plate and place over the top of the skillet. Hold the plate (wear oven mitts) and flip the skillet so the frittata is on the plate. Place the now empty skillet back on the heat and slide the frittata back in the pan. The former bottom of the frittata is now on top. Continue cooking for another minute or two and then slide onto a serving dish. Sprinkle Parmigiano-Reggiano cheese on top. Garnish with the cherry tomatoes.

Serve hot, warm or at room temperature.

I love serving frittata slices either with a salad with champagne vinegar/honey mustard vinaigrette or on top of bruschetta rubbed with garlic and drizzled with an excellent extra virgin olive oil.

It is Squash week at Food Network's Fall Fest roundup. Do you have a favorite squash recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Lemon Bowl: Slow Cooker Beef Curry
Creative Culinary: Slow Cooker Butternut Squash, Potato and Roasted Pepper Soup
The Wimpy Vegetarian: Butternut-Apple-Kale Panzanella Salad
Swing Eats: Roasted Butternut Squash Soup
Taste with the Eyes: Acorn Squash and Korean Pear Salad, Pomegranate Vinaigrette
Napa Farmhouse 1885: Butternut Squash & Eggplant Ratatouille
Red or Green: Butternut Squash & Chipotle Frittata
The Mom 100: Butternut Squash, Black Bean and Chicken Enchilada Cups
Healthy Eats: From Soup to Stir-Fry: 6 Healthy Uses for In-Season Squash
FN Dish: 7 Days of In-Season Squash

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Wednesday, January 8, 2014

Huevos Rancheros

I am such a breakfast person and was happy to see that week one of Food Network's Comfort Food Feast for 2014 focuses on any type of morning fare. The perfect opportunity to share my favorite recipe for Huevos Rancheros.

What a perfect way to celebrate weekend breakfast...or brunch. Corn tortillas, spicy chile sauce, fried eggs, refried beans...the tastes, textures and blends of spices are delicious. In New Mexico the tortillas are usually steamed before being topped with the remaining ingredients. In Southern California, where I grew up, the tortillas were often fried and that is the version I am sharing today. We are picturing 2 options...red or green chile...but my favorite way of serving this dish is "Christmas"...a healthy serving of both! Add bloody marys or margaritas and the weekend is complete. Enjoy!

with green chile sauce

with red chile sauce

Huevos Rancheros
(serves 4)

8 corn tortillas
3 tbsp extra virgin olive oil
2 cups refried pinto or black beans, homemade or canned
2 cups New Mexican Green Chile Sauce
2 cups New Mexican Red Chile Sauce, recipe follows
8 eggs
1 cup diced white onions
1/4 cup chopped cilantro
1 red bell pepper, diced
2 avocados, pitted and sliced
1 lemon
sea salt
freshly cracked black pepper

Heat large skillet over medium-high heat. Add 1 tbsp olive oil. Fry 4 tortillas until crispy, turning once. Repeat with remaining tortillas. Set aside.

fried corn tortillas

Heat beans in medium saucepan over medium heat. Heat red and green chile sauce in medium saucepans over medium heat.

Heat remaining 1 tbsp olive oil over medium high heat in skillet previously used for frying the tortillas. Crack eggs into skillet, turn heat down to low, and cook until whites begin to set. Add 1 tbsp water to pan, cover and cook until whites are set and yolks are cooked to desired level 3-5 minutes. (I prefer soft yolks for this dish) Repeat this process if you cannot fit all 8 eggs in your skillet.
Assembly
Place 2 tortillas on a serving dish. Spread 2 tbsp beans over each tortilla. Drizzle 2-3 tbsp either green or red sauce over beans, Top each tortilla with an egg. Drizzle additional sauce over each egg and top with a sprinkling of onion and cilantro and a pinch each of salt and pepper. Garnish each plate with avocado slices drizzled with lemon juice, red bell pepper and cilantro. Repeat process for remaining servings and serve immediately.

New Mexican Red Chile Sauce
1/4 cup extra virgin olive oil
1/2 large yellow onion, diced
3 garlic cloves, minced
1 tsp salt
2 tbsp flour
2 1/2 cup water
1/2 cup pure new mexican ground red chile powder, medium
1 1/2 tsp dried mexican oregano
1/2- 1 tsp chile caribe (caribe is crushed red pepper, seeds and all. this one is hot so start with 1/2 tsp. taste and add more if you like your sauce really spicy)
1/2 tsp ground cumin
Add the oil to a medium saucepan and heat until gently shimmering. Add the onions and sauté until they are translucent (do not let brown). Add the garlic and sauté for 1 minute. Stir in the salt. add 1 tbsp flour and stir until flour is incorporated into the oil ensuring all lumps are dissolved. Repeat with second tbsp. of flour and sauté for 1 minute. Add the water and the chile powder and stir until combined. Add the oregano, chile caribe and cumin and bring to a boil. Reduce heat and simmer (low) for 30 minutes. Taste and correct seasonings if necessary.

It is "Breakfast" week at Comfort Food Feast roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite breakfast recipe? Share in the comments section and/or link to your blog if you have one.

Big Girls, Small Kitchen: Broccoli and Goat Cheese Omelet
Jeanette's Healthy Living: Gluten-Free Triple Chocolate Banana Muffins
Feed Me Phoebe: Amaranth Breakfast Porridge with Blueberry Compote
Weelicious: Crispy Orange Stuffed French Toast Sticks
Devour: Bobby's Breakfast for Dinner Recipes
Napa Farmhouse 1885: Egg Bruschetta with Pesto
Red or Green: Huevos Rancheros
Dishing With Divya: Scrambled Eggs with Spinach and Sweet Toast
Virtually Homemade: Crescent Dough Breakfast Skillet
Taste With The Eyes: Kimchi & Cheddar Omelette
Blue Apron Blog: 7 Breakfast for Dinner Ideas from Around the World
Dishin & Dishes: Shirred Eggs (Baked Eggs)
Elephants and the Coconut Trees: Peasant Omelette
Domesticate Me: "Shakshuka" Egg White Frittata with Turkey Sausage
The Sensitive Epicure: "Egg In The Hole" with Sauteed Spinach
The Heritage Cook: Southwest Breakfast Hash
FN Dish: Wake Up to Breakfast

best,
Diane

red or green?

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Wednesday, November 6, 2013

Cauliflower, Leek & Peppers Frittata

Sunday brunch is one of my favorite meals of the week. I want something easy...something delicious, not pretentious or fancy, just really good food. This frittata fits the bill perfectly. Sauteed vegetables, eggs and fresh herbs, light but filling. Just the thing to fulfill breakfast and lunch!

cooking in skillet, this is about the time to flip the frittata

This dish is very versatile so mix up the vegetables and use whatever you like or have on hand. I especially like the cauliflower, leek, peppers and tomato combination used today. The vegetables have a bit of a crunch, the fresh herbs add some pop and the eggs are light and fluffy. Don't worry if the frittata tears a bit when you flip...this just adds to the rustic texture. If you want a more filling meal, feel free to add crispy bacon and/or cheese when adding the eggs. Like I said...very versatile.

Cauliflower, Leek & Peppers Frittata
(serves 2-3)
Ingredients
2 tbsp extra virgin olive oil
1/2 leek, scrubbed and diced
1 red bell pepper, seeded, and diced
1 small jalapeno, seeded and diced
1/ 2 small cauliflower, stem and florets cut into 1/2 inch pieces
1 small tomato, diced
6 large eggs
1 tsp sea salt
1 tsp freshly cracked black pepper
2 tbsp fresh Italian parsley, chopped
2 tbsp fresh chives, snipped

Heat medium nonstick skillet over medium-high heat. Add olive oil and leeks. Cook for 3 minutes until softened. Add bell pepper, jalapeno and cauliflower. Saute until softened and beginning to caramelize (about 8 minutes). Add tomato, salt & pepper and saute additional minute.

Break eggs into medium bowl. Add parsley and beat until frothy. Pour over vegetables in skillet. Cook until the top looks fairly dry. While cooking, every so often take a spatula and lift the edges of the frittata to let the uncooked eggs run to the bottom of the pan. When the top is almost dry, take a dinner plate and place over the top of the skillet. Hold the plate (wear oven mitts) and carefully flip the skillet so the frittata is on the plate. Place the now empty skillet back on the heat and slide the frittata back in the pan. The former bottom of frittata is now on top. Continue cooking for another minute or two and then slide onto a serving dish. Sprinkle with chives and serve hot, warm or at room temperature.

It is "cauliflower" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite cauliflower recipe? Share in the comments section and/or link to your blog if you have one.

Big Girls, Small Kitchen: Roasted Cauliflower and Bulgur Salad
Jeanette's Healthy Living: Roasted Garlic Cauliflower and Potatoes
Feed Me Phoebe: Pan-Roasted Cauliflower
Devour: Cauliflower and Broccoli Mac and Cheese for Thanksgiving
Blue Apron Blog: Cauliflower "Mac 'n Cheese"
Napa Farmhouse 1885: Roasted Cauliflower and Broccoli with Cranberries and Garlic Breadcrumbs
Red or Green: Cauliflower, Leek and Pepper Frittata
Virtually Homemade: Roasted Cauliflower with Bacon and Parmesan Cheese
Taste With The Eyes: Saffron Cauliflower à la Ottolenghi
Domesticate Me: Cauliflower Crust Pizza with Roasted Vegetables and Goat Cheese
The Sensitive Epicure: Cauliflower Flat Bread (Gluten-Free)
Weelicious: Cheddar Cauliflower
Cooking With Elise: Roasted Cauliflower with Cheese Fondue
FN Dish: Comforting Cauliflower Recipes

My best,

Diane

red or green?

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Wednesday, October 23, 2013

Spinach-Walnut Pesto on Bruschetta with Fried Egg

So I spent the last week of September/First week of October in Southern California visiting my parents. When I left Taos I had a huge terra cotta pot of basil growing in my front yard. I kept meaning to make tons of pesto to freeze for the winter but ran out of time. My plan was to do this as soon as I returned. That plan was dashed when we had a few early fall freezing nights. I came home to black, limp basil. Sadly, no basil pesto for me until next summer.

Happily, delicious pesto can be made with a wide variety of herbs, greens and/or nuts. This ensures pesto can be made year round with locally sourced ingredients. Win, Win for all.

One of my favorite versions uses spinach. This delicate green provides the perfect complement to the traditional parmigiano-reggiano cheese and extra virgin olive oil used in authentic pesto alla Genovese. I further strayed from tradition and used walnuts instead on pine nuts. This pesto slathered over toasted bread and topped with a fried egg makes a delicious breakfast, brunch or lunch. Or, skip the egg and serve on the toast (bruschetta) as an appetizer. I am OK with waiting for Summer for the basil version!

Spinach-Walnut Pesto on Bruschetta with Fried Egg
1/2 cup walnut halves
2 oz parmigiano-reggiano cheese, cut into 2 pieces
2 garlic cloves
1 fresh red cayenne pepper (or other fresh hot red pepper), seeded
5 cups baby spinach leaves (packed)
juice from 1/2 lemon
1/2 cup extra virgin olive oil
sea salt
freshly cracked black pepper
whole wheat sourdough baguette
6 fresh organic eggs
extra virgin olive oil for skillet and drizzling
12 baby spinach leaves chopped for garnish (optional)

Toast walnuts in skillet until just beginning to brown. Remove from heat and allow to cool.

Add cheese to food processor fitted with the chopping/mixing blade. Process until cheese is grated. Add cooled walnuts, garlic and red pepper and process until all ingredients are finely grated. Add half of spinach, lemon juice and 1/4 cup olive oil and process until smooth but with a bit of texture. Add remaining spinach, remaining olive oil, 1/4 tsp salt and 1/4 tsp pepper. Process until well mixed. Taste and adjust seasonings if desired.

Slice bread into twelve 3/4 to 1 inch thick pieces. Toast in oven or toaster until golden brown. Slather pesto over bruschetta.

Heat large skillet over medium-high heat. Add enough olive oil to lightly cover pan. Crack eggs into skillet and turn heat down to medium-low. Cover pan and cook for 3 1/2-5 minutes or until whites are set and yolk is cooked to your preference. (I like mine runny so I cook for 3 1/2 minutes.)

Place 2 pieces bruschetta on each plate and top with 1 egg per serving. Serve immediately topping egg with sea salt, pepper & chopped spinach leaves.