Spanish Home Fries
8 medium red potatoes, cut into bite size cubes
A few teaspoons of the following (to taste):
turmeric
paprika
cayenne
salt
olive oil
½ red onion, finely chopped
-Peel and cut potatoes. Put in pot and fill with water to cover.
-Bring water to a rapid boil and cook for about 10-15 minutes until tender.
-Bring water to a rapid boil and cook for about 10-15 minutes until tender.
-Meanwhile, mix all dried spices in a large mixing bowl.
-Drain potatoes and add to bowl.
-Add oil to coat.
-Add onion. Toss.
-Pour the entire mixture into a pan heated to medium-high heat and pan-fry for 10 minutes, or until the skin is crisp.
Apple French Toast
For Toast:
2 teaspoons corn syrup (I use maple syrup)
1 stick butter
1 cup brown sugar
2 tart apples, peeled and sliced
1 baguette of day old French bread, sliced into 3/4” slices
3 eggs
1 cup milk
1 teaspoon vanilla
For Syrup:
1 cup apple sauce
10 oz apple jelly
10 oz apple jelly
Cinnamon and ground cloves to taste (I throw a few teaspoons in there for good measure)
-Add corn syrup, butter and brown sugar to saucepan and heat for 5-7 minutes.
-Pour into ungreased 9”x13” pan.
-Put apples over the top.
-In a medium mixing bowl, whisk eggs, milk and vanilla
-Add bread slices and soak for 1 minute
-Place on top of apples.
-Cover and refrigerate over night.
-Bake at 350 for 30-40 minutes until browned.
-Meanwhile, add all syrup ingredients to saucepan and cook until heated through.
-Pour over French toast immediately after removing from the oven.
Spinach Quiche
1 store-bought pastry shell
A few teaspoons olive oil
A few teaspoons olive oil
2 shallots, peeled and thinly sliced
1 (5-ounce) package prewashed fresh baby spinach
salt
pepper
4-ounce assorted mushrooms (optional)
2⁄3 cup freshly grated Parmesan, divided
1 cup plain soy milk or regular milk
1 large egg
3 large egg whites
-Bake pastry shell according to package until browned. Remove from oven, and set aside.
-Put oven to 375.
-Heat oil over medium heat in a large nonstick skillet; add shallots.
-Add spinach, and cook 2–3 minutes or until wilted.
-Add a dash of salt and pepper. Transfer to a plate; set aside.
-Using the same pan, add oil, and cook mushrooms about 6 minutes or until browned on both sides. Remove from heat. Season with salt and pepper.
-Sprinkle 1⁄3 cup Parmesan cheese over bottom of pastry crust. Top with spinach and mushrooms.
-In a separate bowl, whisk together milk with egg and egg whites. Pour into shell.
-Top with remaining 1⁄3 cup Parmesan, and bake for 45–50 minutes or until top is firm and golden brown.
-Cut into wedges and serve.
Chorizo and Potato Frittata
Source: Cheaphealthygood.blogspot.com via Jamie Oliver
3 small red potatoes, scrubbed and cut into small chunks
kosher salt and freshly ground black pepper
2 large eggs
6 large egg whites
2-1/2 ounces Spanish chorizo sausage, chopped into 1/3-inch pieces
2 sprigs of fresh rosemary, leaves picked
2 small shallots, peeled and very finely sliced
Juice of 1 lemon
1 teaspoon extra virgin olive oil, divided
A bunch of fresh flat-leaf parsley, leaves picked, very roughly chopped
Directions:
1) Boil potatoes in salted water until tender enough to pierce through with a knife. Drain. Pour back into pot. Let dry out a bunch. (I like to do this the night before)
2) Preheat oven to 375°F.
3) In a large ovensafe skillet, heat potato and chorizo over medium-high. Saute 5 to 8 minutes, stirring occasionally. Chorizo should have rendered its fat by the end.
4) While the chorizo and potatoes are cooking, add eggs, salt, and pepper to a bowl. Whisk 'em all together.
5) After that, slice up the shallots. In a small bowl (separate from the eggs), combine shallots, lemon juice, ½ teaspoon of olive oil, and a little salt and pepper. "Pinch shallots with your fingers to dress." Marinate a few minutes.
6) Okay. By now, the chorizo and potato should be done. Put them on a plate. Add the remaining ½ teaspoon of olive oil to the pan. Add rosemary and jack heat up to high. Cook until a little crispy. Add eggs. Quickly add chorizo and potato pushing them around so they're evenly spread out. Put pan in oven. Cook until the eggs are set, a little puffy, and are ever-so-lightly browned on top. Remove from oven and immediately remove frittata from pan.
7) Add parsley to shallot mixture. Sprinkle over frittata. Serve right away.
Chorizo and Potato Frittata
Source: Cheaphealthygood.blogspot.com via Jamie Oliver
3 small red potatoes, scrubbed and cut into small chunks
kosher salt and freshly ground black pepper
2 large eggs
6 large egg whites
2-1/2 ounces Spanish chorizo sausage, chopped into 1/3-inch pieces
2 sprigs of fresh rosemary, leaves picked
2 small shallots, peeled and very finely sliced
Juice of 1 lemon
1 teaspoon extra virgin olive oil, divided
A bunch of fresh flat-leaf parsley, leaves picked, very roughly chopped
Directions:
1) Boil potatoes in salted water until tender enough to pierce through with a knife. Drain. Pour back into pot. Let dry out a bunch. (I like to do this the night before)
2) Preheat oven to 375°F.
3) In a large ovensafe skillet, heat potato and chorizo over medium-high. Saute 5 to 8 minutes, stirring occasionally. Chorizo should have rendered its fat by the end.
4) While the chorizo and potatoes are cooking, add eggs, salt, and pepper to a bowl. Whisk 'em all together.
5) After that, slice up the shallots. In a small bowl (separate from the eggs), combine shallots, lemon juice, ½ teaspoon of olive oil, and a little salt and pepper. "Pinch shallots with your fingers to dress." Marinate a few minutes.
6) Okay. By now, the chorizo and potato should be done. Put them on a plate. Add the remaining ½ teaspoon of olive oil to the pan. Add rosemary and jack heat up to high. Cook until a little crispy. Add eggs. Quickly add chorizo and potato pushing them around so they're evenly spread out. Put pan in oven. Cook until the eggs are set, a little puffy, and are ever-so-lightly browned on top. Remove from oven and immediately remove frittata from pan.
7) Add parsley to shallot mixture. Sprinkle over frittata. Serve right away.
