Saturday, January 24, 2004
Cook WHAT?
Hi all! Hope you are having as a jolly Saturday as we are at chez de la Unruly Fish. I got my worst thing over with right away today, like a sensible person, and most of the scrambled eggs came right out of the keyboard, so onward!
To more eggs! Yes, right at this very moment I am in the final stages of making Salmon Frittata, which I had to double check to be able to spell, but is fun to say. Free tatas, yay!
Right. Being silly. Get with program. Gotcha.
When we first started the South Beach Diet program, I was kind of taken aback, because I am not really a cooking type person on a regular basis. I mean with recipes and such. More of a Microwave Mama. But there I was with a shopping list with things like arugala and capers on it! I mean, I felt like a test subject for a new Bravo spin-off, Queer Pals for the Fat Gals.
I lasted about 4 days on the fawncy regime, and then we dropped back to much more simple meals, baked or broiled meats and fish, salad, apples and veggies and my beloved Floof (sugar-free jello with non-fat powdered milk and cottage cheese blendered in, with lite topping, which is MUCH nicer than it sounds). But now and then I run across an interesting looking recipe, and I get brave and try it out.
OK, in the time it took to type this, the frittata is done, and it's...good! Now, if you want the FAWNCY recipe, with the sun-dried tomatoes and fresh asparagus, tell me and I will get you a copy. But this is the EASY Susan version.
Get out an oven-safe skillet. Put in a tablespoon of olive oil. Chop up a little bit of onion and start it cooking over medium heat. Add some veggies to taste once the onions start turning translucent. I put in half a can of asparagus, a few spoons of diced tomatoes and a little minced garlic, plus three big fat mushrooms sliced to slivers. You want your total vegetables to be maybe an inch, inch and a half deep, depending on the size of your pan and how many people are waiting to dig in. Somewhere in here, turn your broiler on to start heating up.
Next shred up a block of smoked salmon. As with the veggies, you can have something else instead, lean ham, shrimp, cheese.... Mix that in with the veggies and take it off the heat, if it's salmon or shrimp. Overcooked seafood turns all rubbery.
In another bowl, mix up eggs and milk (skim if you are making this dietary), just like you would scrambled eggs. Salt to taste, of course, and anything else you like, pepper or whatever. I used 6 medium eggs for mine just now.
Give the skillet stuff one last good mix around, then pour the egg stuff over it. Cover the skillet and wait 6-7 minutes, until it is firming up on the bottom and sides but the top is still wet. Then stick it in the oven under the broiler for another 2-3 minutes until it puffs up and starts to get golden brown. Remove and devour!
To more eggs! Yes, right at this very moment I am in the final stages of making Salmon Frittata, which I had to double check to be able to spell, but is fun to say. Free tatas, yay!
Right. Being silly. Get with program. Gotcha.
When we first started the South Beach Diet program, I was kind of taken aback, because I am not really a cooking type person on a regular basis. I mean with recipes and such. More of a Microwave Mama. But there I was with a shopping list with things like arugala and capers on it! I mean, I felt like a test subject for a new Bravo spin-off, Queer Pals for the Fat Gals.
I lasted about 4 days on the fawncy regime, and then we dropped back to much more simple meals, baked or broiled meats and fish, salad, apples and veggies and my beloved Floof (sugar-free jello with non-fat powdered milk and cottage cheese blendered in, with lite topping, which is MUCH nicer than it sounds). But now and then I run across an interesting looking recipe, and I get brave and try it out.
OK, in the time it took to type this, the frittata is done, and it's...good! Now, if you want the FAWNCY recipe, with the sun-dried tomatoes and fresh asparagus, tell me and I will get you a copy. But this is the EASY Susan version.
Get out an oven-safe skillet. Put in a tablespoon of olive oil. Chop up a little bit of onion and start it cooking over medium heat. Add some veggies to taste once the onions start turning translucent. I put in half a can of asparagus, a few spoons of diced tomatoes and a little minced garlic, plus three big fat mushrooms sliced to slivers. You want your total vegetables to be maybe an inch, inch and a half deep, depending on the size of your pan and how many people are waiting to dig in. Somewhere in here, turn your broiler on to start heating up.
Next shred up a block of smoked salmon. As with the veggies, you can have something else instead, lean ham, shrimp, cheese.... Mix that in with the veggies and take it off the heat, if it's salmon or shrimp. Overcooked seafood turns all rubbery.
In another bowl, mix up eggs and milk (skim if you are making this dietary), just like you would scrambled eggs. Salt to taste, of course, and anything else you like, pepper or whatever. I used 6 medium eggs for mine just now.
Give the skillet stuff one last good mix around, then pour the egg stuff over it. Cover the skillet and wait 6-7 minutes, until it is firming up on the bottom and sides but the top is still wet. Then stick it in the oven under the broiler for another 2-3 minutes until it puffs up and starts to get golden brown. Remove and devour!
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