Caramelized Onion and Potato Frittata

Fully customizable frittata for breakfast, brunch or dinner. I went meatless with this one, but you could always add chopped pancetta or cooked bacon. Leftover cooked veggies in the fridge? Toss them in too just squeeze out any excess water first. 

Ingredients:

2 tsps olive oil

1 medium onion, chopped

4 medium potatoes

6 eggs

3 tbsps milk or half and half

sea salt and pepper (or Mrs. Dash) to taste

1 cup shredded cheese (mozzarella, gruyère, cheddar)

1 tbsp dry parsley

2 tbsps fresh soft cheese like Boursin (optional)

Heat olive oil in a skillet and cook the onion on medium to medium high heat for about 20 minutes or until golden and caramelized. Meanwhile, cut potatoes in chunks and boil in a pot of water until tender. Then drain, cool and roughly chop.

Oil a 9" tart pan and place some of the onion in the bottom. Add some potatoes and some cheese. In a bowl, lightly whisk the eggs, milk, salt, pepper and parsley together and pour into the prepared dish.

Top with the remaining potatoes, onions and cheese. If you're using Boursin just scatter dollops of it randomly.

Bake in a 350°F oven for 25-30 minutes or until a knife in the center comes out clean.

Cool 5-10 minutes before slicing.

Great alone, or with a salad. Or how about with a side of baked beans? Here's the link to my recipe:

https://hotandcoldrunningmom.blogspot.com/2014/01/old-fashioned-baked-beans.html

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Tiramisu Chia Pudding

Whip this treat up for a breakfast, snack or healthy dessert. It's better than a chia pet! 

Ingredients:

3 tbsps chia seed

1 tbsp cocoa powder

1 tbsp maple syrup

3/4 - 1 cup coffee

Greek yogurt, vanilla or honey flavoured

cocoa powder for dusting

Combine the chia seeds, cocoa powder, maple syrup and coffee and shake or whisk together. Cover and place in the fridge overnight.

The next day layer chia pudding with Greek yogurt and top with a dusting of cocoa powder. Decadent!

Makes 3-4 servings

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Easy Overnight Foccacia

Crispy, golden crust with a lovely soft texture inside. And oh so easy to make!

Ingredients:

4 cup flour

2 tsps salt

2 tsps instant yeast

2 cups lukewarm water (1/2 cup boiling + 1 1/2 cups cold)

4 - 6 tbsps olive oil, divided

flaky or coarse salt to top

1 - 2 tsps fresh chopped rosemary (optional)

Whisk together the flour, salt and yeast. Add water and mix until the water is absorbed by the flour and can form a sticky ball. Roll the ball of dough in 1 tbsp olive oil to coat and place in an oiled bowl (another 1 tbsp of oil) covered with a damp cloth and plastic wrap (Not just plastic wrap as pictured or crusty bits might form on top of the dough 😕) Now you can pop the bowl in the refrigerator for 12 hours or up to 3 days.

I left mine for about 18 hours this time. The dough was soft and pillowy. Line a 9 X 13" baking pan with parchment paper and oil it. Loosen the dough from the sides of the bowl, deflate it and turn it over on itself before turning it out onto the parchment. Coat it with oil, cover loosely with plastic wrap and leave to rest on the counter for 3-4 hours. Then press your fingers in all over almost right to the bottom to make dimples. Brush with 1-2 tbsps of olive oil and top with flaky salt and rosemary.

Bake at 425°F for 25-30 minutes.

Cool 10 minutes before slicing.

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Sheet Pan Pork Tenderloin Dinner

Melt-in-your-mouth pork tenderloin with flavourful, roasted potatoes, onions and green beans. Who says mid-week meals can't be awesome?

Ingredients:

2 - 1 lb pork tenderloins

2 tbsps hoisin sauce

2 tbsps plum sauce

3/4 - 1 lb frozen green beans

1 large onion, sliced

1 1/2 lbs diced potatoes

3 tbsps olive oil

sea salt and pepper to taste

4 tbsps butter

1 tbsp dry chives

2 tsps garlic powder

1 tsp fresh minced ginger

Spray a large shallow pan with cooking oil, then spread the sliced onions in the center of the pan. Mix the beans with 1 tbsp olive oil, salt and pepper and pile them on top of the onions.

Toss potatoes with 2 tbsps olive oil, salt and pepper and spoon them onto the pan on each side of the beans/onions. Salt and pepper all over the pork then lay them on top of the beans with space between them. Tuck the skinny end underneath so the meat is about the same thickness end to end. Mix the hoisin and plum sauce together with salt and pepper and brush all over the pork. Alternatively you could mix the sauce up and marinate the pork 2-3 hours before preparing the sheet pan.

Roast in a 450°F oven for 30-35 minutes or until the internal temperature of the thickest part of the meat reads 140°F. 

Combine the butter, chives, garlic, ginger, salt and pepper to taste. Dab about 1 tbsp of the butter mixture on top of each tenderloin, then remove to a plate and let rest 10 minutes. Put the pan back in the warm oven to keep the veggies warm.

When ready to serve toss the rest of the butter mixture with the potatoes and green beans, either separately or all together. Slice the pork tenderloin into 1 - 1 1/2" pieces of still slightly pink, juicy and tender morsels.

Serves 4-6 people. 

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Raisin Date Bars

So, my husband had a dream about these bars. Well, not exactly these bars. He dreamt of Date Squares, but instead of layering the oats and date filling he dreamt of mixing it all together. I had more raisins than dates in the pantry so went ahead and tried it like this. They turned out great and I can't wait to try his all date version! 

Ingredients:

1/2 lb raisins/dates

1/4 cup hot water

1/8 cup orange juice

2 tbsps brown sugar

1/2 tsp lemon juice

1/4 tsp orange zest

1/2 tsp vanilla extract

3/4 cup flour

3/4 cup oats

1/3 cup brown sugar

pinch of salt

1/2 cup soft butter

Combine the raisins/dates, hot water, orange juice, 2 tbsps brown sugar, lemon juice and orange zest in a saucepan. I used just under 1 cup of raisins with about 8 chopped dates here. Simmer until the fruit is softened and the liquid is absorbed. Remove from heat and add the vanilla. In a bowl combine the flour, oats, 1/3 cup brown sugar and salt, then cut in the butter until the mixture is crumbly. Combine this dry mix with the raisin/date mixture.

Line an 8 X 8" baking pan with parchment and spoon the dough in, pressing down to smooth the top.

Bake at 375°F for 30 minutes. Cool about 15 minutes then lift the parchment out of the pan and let cool completely before cutting into squares.

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Not Your Momma's Hamburger Helper

Jalapeño cheddar and some chili powder balanced with sweet baked beans make this meat mac and cheese flavourful while still being simple to make.

Ingredients:

1 lb ground beef

1/3 cup shredded onion

1 tsp minced garlic

1 tbsp tomato paste

1 - 2 tbsps chili powder

1 - 28 oz (796 ml) can diced tomatoes

1 - 13 oz (398 ml) can baked beans

1 1/2 cups elbow macaroni

2 cups shredded jalapeño cheddar cheese

Start cooking the macaroni, then in a large oven-safe skillet brown the beef breaking it up until no pink remains, Add the onion and garlic and cook to just lightly golden. Add the tomato paste, diced tomatoes and beans along with chili powder to taste. Cover and simmer for 10 minutes.

After 10 minutes remove from heat. Add the cooked and drained macaroni and 1 cup of cheese and stir together. Then top with the remaining cheese.

Bake at 350°F for 15-20 minutes.

Serves 6

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Banana Berry Muffins

This Sunday morning bake is a fluffy banana oat muffin filled with juicy berries.

Ingredients:

2 ripe bananas

1 3/4 cups berries (diced strawberries, blueberries)

1/3 cup vegetable oil

1/4 cup sugar

1/4 cup brown sugar

1 egg

1 tsp vanilla

1 cup flour

2 tbsps flour

1/4 cup oats + more for topping

1 tsp baking soda

1/2 tsp salt

icing sugar for dusting (optional)

Mix bananas and 1/2 cup of the berries and mash together. Add both sugars and set aside. Combine the oil, egg and vanilla then add to the banana/berry mix. In a large bowl whisk 1 cup flour, oats, salt and soda together then combine with the wet ingredients. Toss 1 cup berries with 2 tbsps flour and fold into the batter.

Use an ice cream scoop to portion out the batter into a paper lined muffin tin. Sprinkle tops with some oats and add the remaining berries.

Bake at 375°F for 20-24 minutes or until a cake tester comes out clean.

Makes 12 juicy muffins.

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