Asparagus, New Potato and Chive Frittata

POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 13 min
Level of Difficulty: Easy

Welcome spring with our flavorful frittata. It's the perfect seasonal brunch, lunch or light supper.

Ingredients
1/2 pound(s) uncooked new potatoes, washed and very thinly sliced (about 4 potatoes)
1 pound(s) asparagus, trimmed and cut into 2-inch lengths
2 large egg(s)
1 cup(s) fat-free egg substitute
1/2 tsp table salt
1/8 tsp black pepper
2 tbsp chives, fresh, chopped
1 spray(s) cooking spray
Instructions

* Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.

* Preheat broiler.

* In a large bowl, whisk together eggs, egg substitute, salt, pepper and chives.

* Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and cook until eggs are set around edges, about 5 minutes.

* Uncover and broil frittata until top is golden brown, about 1 to 2 minutes. Cut into 4 wedges and serve.

Pineapple Banana Loaf

Preheat oven to 350F (grease Two 8 ½ by 4 ½ inch or 9 by 5 inch loaf pans)
Recipe makes 2 loaves

3 cups Flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup crushed pineapple, undrained
3 eggs, slightly beaten
1 ¼ cups vegetable oil
2 cups mashed banana (about 5 bananas)
2 tsp vanilla

-Combine first five ingredients.
-Beat together remaining ingredients in large bowl until blended. Add dry ing. , stirring until thoroughly combined. Divide evenly between prepared pans. Bake for 60 to 70 min. or until toothpick inserted in center comes out clean. Cool for 15 min. in pan, then transfer to rack and cool completely.

Variation; stir 1 cup of chopped nuts into batter , if desired.

Freezing: excellent.

Lilly’s Chocolate Chip Cookies

Preheat oven to 375F (makes about 100 2 inch cookies)

2 ¼ cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
¾ cups packed brown sugar
1 tsp vanilla extract
2 eggs
2 cup chocolate chips
(Or 1 choc. Chips & 1 nuts)

-Combine flour, soda & salt. In large bowl combine butter, sugar, brown sugar & vanilla, beat until creamy. Beat in eggs. Gradually add flour mixture, mix well. Stir in chips & nuts. Drop by teaspoon onto ungreased cookie sheet.
Bake 8 to 10 min.

Chevapchiche

Botra's Recipe;
1 lb beef
1 lb port or veal
1 egg
1 large onion (if desired put also a couple of cloves of garlic)
salt & pepper to taste (a few sprinkles of Mrs. Dash if desired)
Fry onions (garlic) just to lightly brown.
Mix in meat well by hand.
Place in Fridge for 1/2 hour or over night.
Make Chevapchiche and BBQ.

Katica Panenich Recipe:
1 lb beef
1 lb port or veal
1 large onion (if desired put also a couple of cloves of garlic)
salt & pepper to taste (a few sprinkles of hot paprika if desired)
beef powder
1 large onion
Fry onions just to lightly brown.
Mix in meat well by hand.
Place in Fridge for 1/2 hour or over night.
Make Chevapchiche and BBQ.

French Comfort Food Dinner Menu

From the TV show French Food at Home. I am going to make this for friends when they come for dinner. I've been promising to have them over for quite a while, but was stumped on a menu that would be not to difficult to prepare, but delicious, and look somewhat impressive. Here it is:

Smoky Squash Soup

* 4 pounds squash or pumpkin, seeded, cut into 1" chunks and peeled
* 1 tbsp olive oil
* 6 x slices smoky bacon, chopped
* 1 x medium onion
* Water or stock, as needed
* 1 cup cream or milk
* salt and pepper
* pinch nutmeg
* About 2 Tbsp crème fraiche or sour cream (optional)
* About 2 Tbsp chopped chives (optional)


Directions:
Smoky Squash Soup

1. Heat the oven to 400ºF/200ºC. Toss the squash chunks with the oil in a roasting pan, and bake until very soft, about an hour. Fry the bacon in a soup pot, remove to paper towel to drain, then crumble and set aside. In the same pot, with a spoonful of the bacon fat left in, gently sauté the onion until translucent.
2. When the squash chunks are cooked, add them to the pot with a little water or stock. Purée with a hand-held blender, adding more water if needed to make a thick soup. Stir in the cream, heat gently, taste, and season with salt, pepper, and nutmeg. Ladle the soup into bowls. Put a dollop of sour cream in each, sprinkle with the bacon and chives, grind over a little black pepper, and serve.

White Beans with Aromatics and Crème Fraîche

* 12 ounces white beans, soaked overnight in cold water, rinsed and drained
* 1 x sprig thyme
* 1 x bay leaf
* 1 x garlic clove
* 1/2 onion
* A generous spoonful of crème fraîche
* salt and pepper to season


Directions:

1. Put the beans in a large saucepan with plenty of head room. Add in the thyme, bay leaf, garlic, and onion. Cover with water, slap on a lid, bring to a simmer and cook gently until tender, 40 minutes. Drain the beans, plucking out the aromatics. Stir in crème fraîche (just enough to hold them together), and season with salt and pepper. Serve.

Pork Roast with Rosemary, Quatre-Epices and Honey

* 3 lb. boned pork roast
* salt and pepper to season
* 1 tbsp olive oil
* 3 to 4 Tbsps chopped fresh rosemary
* 2 tbsp quatre-epices (cinnamon, cloves, nutmeg and pepper)
* 1/3 cup honey, warmed until runny if necessary
* 1/2 cup water or cider


Directions:

1. Bring the meat to room temperature, about an hour. Heat the oven to 400ºF/200ºC. Season the meat well all over with salt and pepper. Rub with the olive oil. Mix together the rosemary and spices and roll the meat in it to coat evenly. Set the meat in a roasting pan, fat side up. Drizzle over the honey. Pour about 1/4 cup/60 ml water into the bottom of the pan and place in the oven. Roast the pork for 20 minutes, then reduce the heat to 350°F/180°C and continue roasting until done, about 40 minutes more, adding another 1/4 cup/60 ml water during cooking, if needed.
2. Remove the pork from the oven and carve in thin slices, while keeping the juices warm. Fan the meat onto a platter. Taste the juices and fix the seasonings. Pour over the meat, and serve.

Greco-Norman Apples

* 2 tbsp Calvados (optional)
* 2 to 3 Tbsp dark raisins

* 6 x small firm apples, such as Granny Smith
* 2 tsp butter
* 1 tsp sugar
* A sprinkling of cinnamon
* 4 heaping Tbsps fresh goat cheese
* 2 to 3 Tbsps pine nuts, toasted
* 2 to 3 Tbsps honey, warmed to runny consistency if necessary


Directions:
Greco-Norman Apples

1. Heat the oven to 425ºF/220ºC. Pour the Calvados over the raisins in a small bowl and set aside to plump. Halve the apples and remove the cores with a melon-baller. Poke the skin side all over with a needle or the tip or a very sharp knife. Take a sliver off the bottom so they’ll sit flat, if you like. Put them skin-side down in a baking dish.
2. Poke 1/2 teaspoon of butter into the well in each apple, then sprinkle over the sugar and cinnamon. Bake until the apples are soft, but still intact, 15 minutes. Remove. Drain the raisins. Nudge two apple halves beside each other on each of six serving plates. Put a generous spoonful of cheese alongside each. Scatter over the pine nuts and raisins. Drizzle over the honey and serve.

Chicken and 3-Cheese Sweet Potatoes

-750 mL (3 cups) peeled and diced sweet potatoes
-4 skinless, boneless chicken breasts
-30 mL (2 tbsp) butter, melted
-30 mL (2 tbsp) butter
-1/2 onion, finely chopped
-2 cloves garlic, chopped
-2 mL (1/2 tsp) finely chopped gingerroot
-2 mL (1/2 tsp) red pepper flakes
-50 mL (1/4 cup) shredded Canadian Gouda
-50 mL (1/4 cup) shredded Canadian Havarti
-50 mL (1/4 cup) shredded Canadian Aged Cheddar
-Salt and freshly ground pepper
Preparation

Preheat oven to 200°C (400°F), or barbecue to medium-high.

In a large saucepan, cook sweet potatoes in boiling, salted water until soft. Drain and set aside.

While sweet potatoes are cooking, brush chicken with melted butter. Salt and pepper to taste. Bake or barbecue for 20 to 25 minutes.

In the same saucepan, melt butter and cook onion, garlic and gingerroot until soft. Return sweet potatoes to saucepan and mash. Add red pepper flakes and all the cheese. Salt and pepper to taste. Reheat mashed sweet potatoes over low heat to melt cheese.

Serve chicken over mashed sweet potatoes with your choice of green vegetable.
Suggestion

Make sweet potatoes with one type of cheese, for a total of about 175 mL (3/4 cup).

For a change of taste, try with Canadian Mozzarella, Provolone, Swiss, another type of Cheddar or Oka.

Mediterranean Tilapia

* 4 tilapia fillets (about 1 to 1 ½ lbs.)
* ½ teaspoon salt, divided
* ¼ teaspoon pepper, divided
* 1 teaspoon dried oregano, divided
* 1 tablespoon olive oil
* 1 tablespoon bottled minced garlic
* ¼ cup frozen chopped onions
* 1 (14-ounce) can quartered artichoke hearts, drained
* 1 (14 ½ -ounce) can diced tomatoes, drained
* ¼ cup white wine


Sprinkle both sides of the tilapia fillets with salt, pepper, and half of the oregano. In a large nonstick skillet with a lid over medium-high heat, heat the oil.

Add the garlic and onions and cook for about 3 minutes, until the onions begin to soften.

Add fish fillets and top each fillet with the artichoke hearts, tomatoes, wine and remaining oregano.

Cover and cook 8 to 10 minutes, until the fish flakes easily with a fork.

Angel Cake With Mocha Butter Cream

Ingredients:

***Cake***
1 1/2 cup Powdered sugar
1 cup Cake flour
1 dash Salt
10 large Egg whites
1 1/2 teaspoon Cream of tartar
3/4 cup Granulated sugar

***Mocha Butter Cream***
1 1/2 cup Butter
4 tablespoons Instant coffee
2 tablespoons Sifted cocoa
2 cups Powdered sugar

Directions:

All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour. Add salt. In a large dry bowl whisk egg whites until soft peaks form. Add cream of tartar at the end.

Gradually add granulated sugar to egg whites, whisking all the time. Sift 1/3 of flour mixture over egg whites,lightly fold in. Repeat with remaining flour mixture, little by little.

Turn batter into a large ungreased tube pan. Smooth top. Bake at 350. for about 40 minutes or till cake is done. Cool cake. Loosen around edges, remove cake from pan.

Make butter cream by beating butter until very soft and smooth. Add coffee, cocoa, and powdered sugar. Beat until very light. Spread mixture in between layers and around cake. Garnish with chocolate sprinkles.

This recipe from CDKitchen for Angel Cake With Mocha Butter Cream serves/makes 10

Marinated Tuna Sandwiches

Ingredients:
2 crusty hoagie or French rolls
2 tablespoons extra virgin olive oil
1 clove garlic, bruised
2 tablespoons red wine vinegar
1/2 red onion, thinly sliced
1/2 can (2.25-ounce size) sliced black olives
1 perfectly ripe tomatoes, sliced 1/2-inch thick
1 can (6.5-ounce size) white albacore tuna, drained
2 tablespoons chopped fresh basil leaves
Kosher or coarse salt and freshly ground pepper to taste



Directions:

Tear off sheets of plastic wrap, each large enough to wrap a sandwich.

Split open a hoagie roll and lay open on each sheet. Sprinkle each roll half with 1/2 tablespoon of the olive oil. Rub the bread with the bruised garlic; discard the garlic. Sprinkle each roll half with 1/2 tablespoon red wine vinegar.

On the bottom half of each hoagie roll layer 1/4 of the onion, olives, tomatoes, tuna and basil. Season with salt and pepper. Place the top half of the hoagie roll on and wrap each sandwich tightly in the plastic wrap.

Let stand at room temperature for 1 hour or refrigerate 2 or more hours before serving to allow flavors to intensify and "marinate" the sandwich.

Tortellini Stew w/Spinach and Zucchini

Ingredients:
1 can (14 oz size) reduced-sodium vegetable or chicken broth
1 package (9 oz size) refrigerated cheese or mushroom tortellini
1 can (14.5 oz size) diced tomatoes
3 cups packed baby spinach
3 tablespoons chopped fresh basil
2 tablespoons freshly shredded Asiago or Parmesan cheese
1/8 teaspoon freshly ground pepper
2 small zucchini, diced large, sauteed lightly

Directions:
Bring broth to a boil in medium saucepan over high heat. Add tortellini. Reduce heat to medium-low; simmer gently 5 minutes.

Gently stir in tomatoes; simmer 4 minutes or until tortellini is tender. Stir in spinach 1 cup at a time just until wilted. Add zucchini. Stir in basil.

Ladle into shallow bowls; sprinkle with cheese and pepper.

As an added delicious touch, once you've turned off the heat, stir in three triangles of Laughing Cow cheese. It adds a lovely richness to the broth, and it also thickens it all up, just a smidge. So good.

Layered Taco Salad

yield: Makes 6 servings

Ingredients
For dressing

* 1/4 cup fresh lime juice
* 1/2 cup chopped fresh cilantro
* 1 teaspoon sugar
* 1 tablespoon chili powder
* 1/4 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup olive oil


For beef

* 1 medium onion, chopped
* 3 garlic cloves, finely chopped
* 1 to 2 fresh serrano chiles (including seeds), finely chopped
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 2 tablespoons olive oil
* 1 1/2 lb ground chuck
* 1 (8-oz) can tomato sauce
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper


For salad

* 1 (1/2-lb) firm-ripe California avocado
* 1 head iceberg lettuce, thinly sliced (8 cups)
* 1 large tomato (1/2 lb), chopped
* 1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
* 1 (15- to 19-oz) can black beans, drained and rinsed
* 1 (6-oz) can sliced pitted California black olives, drained


* Accompaniment: tortilla chips

Preparation

Make dressing:
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.

Cook beef:
Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.

Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.

Assemble salad:
Peel and pit avocado, then cut into 1/2-inch pieces.

Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

Summer Garden Salad with Chili-Garlic Shrimp

* 1 teaspoon chili-garlic sauce
* 1/2 teaspoon ground cumin
* 1/2 teaspoon kosher salt
* 1/4 teaspoon plus 1/8 teaspoon ground black pepper
* 2 pounds uncooked large shrimp, peeled, deveined
* 5 tablespoons extra-virgin olive oil, divided


* 2 ears of corn, husked
* 3 small tomatoes, cut into 1/2-inch-thick wedges
* 1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise


* 4 teaspoons fresh lime juice
* 2 teaspoons reduced-sodium soy sauce
* 1 teaspoon toasted sesame oil (such as Asian)


* 1 large avocado, halved, peeled, pitted, cut into thin slices
* 8 cups (loosely packed) mixed baby greens
* 2 tablespoons thinly sliced fresh mint leaves

Preparation

Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.

Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.

Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)

Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

Pineapple Fried Rice

* 1 (8 ounce) can crushed pineapple with juice
* 4 cups water
* 2 cups white rice
* 1 tablespoon peanut or walnut oil
* 2 eggs, beaten
* 1/2 teaspoon sesame oil
* 1 (12 ounce) package tofu, diced
* 3/4 cup chopped mushrooms
* 3 tablespoons soy sauce
* 3 green onions, thinly sliced
* 1 cup diced carrots

DIRECTIONS

1. Open can of crushed pineapple and drain juice into a cup.
2. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender.
3. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.