Text 32582, 97 rader
Skriven 2015-11-01 15:53:16 av Dave Drum (1:261/38.0)
     Kommentar till en text av Ruth Haffly
Ärende: Frozen
==============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Then you freeze the leftovers in their liquids in a collector
 DD> container until you have enough to make a "scraped icebox" soup.

 RH> We generally don't have too many left over veggies. They get used in
 RH> various things like omelettes, etc, occaisionally soup.

I usually don't have a lot of leftovers. But, you'd be surprised how quickly
they seem to add up when you save them in the freezer. I really miss the days
when milk came in half-gallon "paper" cartons. They fit into the back corner of
the freezer and worked very well for saving even a half-cup or less of leftover
green beans, carrots, peas, etc. And the soup that eventuated was never twice
the same.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Never-the-Same-Twice Vegetable Frittata
 Categories: Vegetables, Dairy, Eggs, Cheese
      Yield: 4 servings

MMMMM-----------------------EGG MIXTURE-----------------------------
      4 lg Eggs
      2 lg Egg whites
      1 tb Good mustard
  1 1/2 c  (350g) whole milk
    1/2 c  (112g) cottage cheese
           Salt & pepper; don't skip,
           - don't skimp!

MMMMM------------------------VEGETABLES-----------------------------
      1 tb Olive oil or clarified
           - butter
      2 c  Vegetables, leftover *OR*
           - fresh, chopped
           Fresh herbs; your choice
           Salt & pepper; if needed

MMMMM-----------------------EGG MIXTURE-----------------------------
    1/2 c  (45g) grated cheese
           +=OR=+
      4 sl Cheese

  Turn on the broiler, place a rack right below the broiler.

  EGG MIXTURE: In a mixing bowl, whisk the eggs, whites and
  mustard until completely mixed. If using, whisk in the
  cottage cheese. A quarter cup at a time at first, whisk in
  the milk. Set the Egg Mixture aside while the vegetables
  cook.

  VEGETABLES Heat a non-stick or well-seasoned skillet on
  medium high, add oil and let heat until shimmery. Stir in
  the vegetables. If they're already cooked, just warm them
  through, they won't likely need any additional seasoning.
  If they're not yet cooked, saut+¬ until done, be sure to
  season while cooking.

  START ON THE STOVETOP Reduce heat to medium low, this is
  really important, otherwise the eggs will cook too fast
  and turn tough. Gently pour the Egg Mixture over the
  vegetables, then sprinkle the cheese on top or nestle
  cheese slices into the vegetables. Without stirring, let
  the frittata cook for 3 minutes, the edges will just be
  starting to round off and set a bit, a few lava-like
  bubbles are fine but do keep the temperature low.

  FINISH UNDER THE BROILER Carefully move the skillet under
  the broiler and broil for 5 minutes or until the outer
  areas are set but the center is still a little big jiggly.

  LET REST Remove from broiler and let rest for 5 minutes.

  Cut the frittata into wedges and serve.

  Frittata wedges refrigerate well for two or three days,
  they're even quite good cold!

  NOTES: An easy-easy frittata, a protein-packed egg dish
  for breakfast or a light lunch or supper. Most frittatas
  contain little to no milk, here the eggs are mixed with
  lots of milk, this result is a soft and silky quiche-like
  custard that envelops the vegetables and pockets of warm
  cheese. This is one you'll make again and again!

  Recipe by: Alanna Kellogg

  Recipe from: http://www.kitchenparade.com

  Uncle Dirty Dave's Archives

MMMMM

... Frigerobics: Leaning, bending, stretching while looking in the fridge.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)