“THE Frittata”

Fresh out of the oven. (photo by Brian)

Tonight’s recipe:

Asparagus Goat Cheese Frittata

Source:

Market Vegetarian by Ross Dobson

Difficulty: Easy. 

The Quote:

“Who doesn’t love breakfast for dinner?” - Brian

Natalie's handiwork before cooking. (photo by Brian)

The Process:

This one is pretty straightforward. You’ll cook the asparagus, corn and onion in a little butter until they’re al dente. Put the mixture to the side in a bowl. Wipe out the pan and return it back to the burner on medium high heat.

Ok, pause that for a second. Go over to the vegetable bowl. Add 8 beaten eggs to the vegetable mixture and lightly toss in the bowl. Add salt and pepper.

Alright, now back to the hot pan. Coat the bottom of the pan with butter and heat until little bubbles start to form. Pour in the mixture of vegetables and eggs, but do not stir. As the egg starts to sit, sprinkle on goat cheese. Let cook for about 8 minutes. The egg will start to pull away from the side of the pan.

While the frittata mix is setting up, preheat the broiler to high. Once the 8 minutes of so has passed, place the whole pan holding the frittata into the broiler. The mix will still be a little wet on the top.

Let the mix in broiler for about two to three minutes, or until the mix is slightly firm. Remove from the oven, and if you’re feeling adventurous, sprinkle on a favorite fresh herb like dill (recommended by Market Fresh), rosemary or cilantro (both of which Natalie has used to great success). Enjoy!

Watch out: Sometimes we cook by the book. Other times, we cook with what we have. One day, we swapped the scallions prescribed by the recipe for a yellow onion, which we had on hand. Because the yellow onion has more water, we had to leave the mixture under the broiler for a minute or so longer than usual.

Accompaniment: We usually eat this one on it’s own. It makes a good leftover, too.    

Deliciousness Rating: 9.0

Happiness is a wedge of egg and cheese. (photo by Brian)

 

In the Kitchen with Natalie and B: Momma’s Shepherd’s Pie vs. The Highland Games

In the Kitchen with Natalie and B: Momma’s Shepherd’s Pie vs. The Highland Games: Meat. Mashed potatoes. Cheese. What else could you want? (photo by Brian D. Sabin) Tonight’s recipe: Shepherd’s Pie Source...

Momma’s Shepherd’s Pie vs. The Highland Games

Meat. Mashed potatoes. Cheese. What else could you want? (photo by Brian D. Sabin)

Tonight’s recipe:

Shepherd’s Pie

Source:

Brian’s Mom.

Difficulty: So easy, Brian can do it.

The Quote:

“These Scotsmen got nothin’ on my momma’s pie. NOTHIN’!” - Brian

The Process:

So last weekend the annual Celtic Classic and Highland Games rolled into Bethlehem for three days of caber-tossing, kilt-wearing, and other good clean Scottish-Irish fun.

During the festival, we stopped at one of the many food tents for a dinner of Irish Stew and Shepherd’s Pie. The pie, it was good, but Brian talked a lot of smack about how his family’s recipe was WAY better. It was time for him to put his mashed potatoes on the table and prove it.

The recipe

*1 Pillsbury pie crust or frozen pie shell

*1 lb. lean ground beef

*1 can, cream of mushroom soup

*1/2 cup milk

*1 Small sweet onion, chopped (optional)

*1 cup frozen peas

*Mild Cheddar or Colby Cheese

*4 servings Mashed Potatoes

(Choose your own adventure about how to make them: Potato buds, Bob Evans Microwaveable Mashed Potatoes, or – if you’re really ambitious – homemade.)

Step 1: Prepare and heat the pie-shell according to its directions.

Step 2: Brown the ground beef and chopped onion. Drain off any fat.

Step 3: Add the mushroom soup, then pour in the milk a little at a time until you get a good, saucy consistency. Add the peas and heat through.

Step 4: Pour the mixture into your cooked pie shell. Spread evenly. Cover with a good-sized layer of cheese. Then spoon mashed potatoes overtop the entire mixture.

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Step 5: Place this delicious calorie bomb into the oven and bake at 350 for about 25 minutes or until the cheese is bubbly and melted. Bonus points if your mashed potatoes have golden brown tips.

Step 6: Remove from heat and let cool for about 10 minutes before serving.

Step 7: Enjoy!

Watch out: The recipe is deceptively simple, but does require some time management – especially if you’re going to make your own mashed potatoes. Even if you’re just mixing up some potato buds, it can be a little challenging to make the potatoes, heat the pie shell, and cook up the meat mixture all at once.

Accompaniment: This thing is filling. If you can eat anything else along with it, you, sir, are a machine.   

Deliciousness Rating: 8.5

The No-Longer Vegetarian Veggie Chili

Shiitake mushrooms add a unique flavor and lively texture. (photo by Brian D. Sabin)

Tonight’s recipe:

Veggie Chili, sort of.

Source:

A Natalie Original

Difficulty: Easy

The Quote:

“This one’s really simple – you just chop, plop, and wait. But sometimes simple is delicious.” - Natalie

The Process:

We’ve mentioned how we once tried (and failed) to go vegetarian, right? We have. But it wasn’t all for naught. During that period, Natalie developed a unique chili recipe. It’s a lot like your usual dish, only with a wider variety of beans, possibly some vegetarian soy crumbles, and – best of all – shiitake mushrooms.

But as has been well-established, our veggie period didn’t last more than a few months. So with the return of fall football season and Sunday cooking days, we went back to our roots and brought back ground beef. And mmm, it’s good to be a carnivore again.

So making this meal is very easy. Essentially, all you’re going to do is chop some stuff, open some cans, and then pour everything into a Crock Pot. Here’s what you’ll need:

*Tomato sauce, 1 large can

*Tomato paste, 1 regular (small) can

*Diced tomatoes, 1 can

*2-4 cloves of garlic, chopped

*Shiitake mushrooms

*1 Red pepper

*1 Green pepper

*1 Yellow onion

*1 lb. ground beef (browned before mixing)

*1 can Garbanzo beans (drained)

*1 can Kidney beans (also drained)

*1 can Black beans (yup, you guessed it)

*1 tbsp. Cumin

*1 tbsp. Chili powder (or to taste)

*1 Jalapeno with seeds (optional)

*3 Bay leaves

*Veggie stock – add as necessary for preferred consistency.

Leave the mixture in the Crock Pot until the vegetables reach the consistency you desire. We cooked the mixture on low overnight, and they were perfect the following day.

Watch out: The mixture will look thick at first, but don’t be in a hurry to add stock. Water will come out of the vegetables over time, so the chili should thin out as it cooks. 

Accompaniment: Rice, Dark Chocolate Balsamic Vinaigrette  

Bigger veggie chunks make a heartier meal. (photo by Brian D. Sabin)

Learning Tip: Don’t chop your vegetables into too small of pieces. You’ll want them to be a little on the big side so they retain some crunch, and form a hearty spoonful when served.

Deliciousness Rating: 8

Delicious Recipe Seeks Clever Name

Natalie made up this one all by herself. (photo by Brian D. Sabin)

Tonight’s recipe:

Asparagus Shiitake Cashew Couscous

Source:

A Natalie Original

Difficulty: Intermediate

The Quote:

“I forgot that this recipe kinda has a lot of things going on at once. It’s not hard, but you do have to juggle.” - Natalie

The Process:

After ordering pizza for Monday Night Football, we were ready to get back into the kitchen and cook up something on our own. Natalie’s Asparagus Shiitake Cashew Couscous (if you have any ideas for a shorter or more clever name, leave them below) is one of my favorite recipes. But it turns out that it’s a little complicated to make.

First, you need to chop garlic and grate ginger, then sauté them in Extra Virgin Olive Oil in medium heat for 2-3 minutes. Add gently chopped cashews and sliced shiitakes, then stir occasionally for five minutes.

(photo by Natalie L. Sabin)

You may need to add a splash of oil here, as the mushrooms suck up a lot of it. You don’t want them to stick to the bottom of the pan.

Meanwhile, the asparagus should be cut into thirds, and then dropped into a pot of boiling water. Let them boil for a few minutes until they are slightly more than blanched - al dente is ideal.

(photo by Natalie L. Sabin)

While the asparagus is doing its thing, add fresh or frozen peas to the shiitake-cashew mixture. Turn the heat down a bit (we went from medium to medium low), and stir occasionally while the asparagus cooks.

(photo by Natalie L. Sabin)

When the asparagus has the right texture, strain and then add to the shiitake/cashew mixture.

(photo by Natalie L. Sabin)

Let that mixture sit, and let’s turn our attention to the couscous. Cook ¾ cup of plain, small grain couscous to package directions. This should take about five minutes.

Ok, now for a COMPLETE departure. We need to create the glaze that ties all of these great ingredients together. In a small bowl, combine cold soy sauce and corn starch. Mix until dissolved. Add a splash of OJ and honey to taste. Whisk together until all the ingredients combine.

"The Wreath" (photo by Natalie L. Sabin)

Here’s where everything comes together. Push the shiitake mixture into a wreath inside the pan, so that there’s an open space in the middle.

(photo by Natalie L. Sabin)

Turn the heat up to a higher setting (we used level 8), then pour the glaze into the center of the wreath. STAY WITH YOUR FOOD AS BUBBLES START TO FORM. This part is key. When the bubbles look even (this will happen quickly), turn the heat down to low, then mix all of the ingredients in the pan together. 

Once combined, add in the couscous, mix and serve. Voila!

(photo by Brian D. Sabin)

Watch out: The glaze is really the trickiest part. You have to have the confidence to let the heat stay up long enough to bubble through, but not so long that it burns.

Accompaniment: Siracha, Sauvignon Blanc. 

Learning Tip: Corn Starch requires being combined with a cold liquid, so make sure to refrigerate the soy sauce ahead of time. Otherwise, you’ll get lumps in the mixture, and that’s just not cool. 

Deliciousness Rating: 9.5

Taco Taco Man

Meatless tacos still have all the flavor of regular tacos. (photo by Natalie L. Sabin)

Tonight’s recipe:

Vegetarian Tacos

Source:

Do you really need a source to make tacos?

Difficulty: Easy

The Quote:

“Brian, you are a really messy taco eater. It is like a taco disaster” - Natalie

The Process:

Mmm, tacos. Holy sh*t we love tacos. We have a secret: Like pretty much everybody else, when making tacos we just buy the ol’ taco kit. (Old El Paso, to be exact.)

Our big change - to the extent that there is any change - is to use Smart Ground, a soy version of ground meat, rather than beef or turkey. During a short spurt with vegetarianism we decided to give soy burger a try, and while the texture is slightly different, over time we actually found that that we like the non-meat version better. 

Our dirty little secret. (photo by Brian D. Sabin)

We don’t ordinarily use Smart Ground’s “Mexican Style” flavor (we opt for the original), but for some reason our local Giant grocery store is only stocking the Mexi-version lately.

Anyway, to prepare: Chop all of your vegetables (tomatoes, avocado, lettuce) up first. Then cook the Smart Ground according to the package directions. Warm your shells in the oven (Five or six minutes at 325 degrees should do it), and then serve with your favorite toppings.

Watch out: “Mexican” Smart Ground isn’t nearly Mexican enough. You’ll still need to add seasoning. (Which is another reason to buy original Smart Ground, and avoid the extra additives.)

Accompaniment: Skinny Girl Margarita, Landshark Beer, Salt.

Learning Tip: Use Old El Paso’s “Stand and Stuff” taco shells. They stay upright as you fill them. Seriously, they’ll change your life.

Deliciousness Rating: 8

The "disaster" Natalie mentioned: Brian's plate after dinner. (photo by Brian D. Sabin)

Forgetting the Peas

This meal is packed with flavor and color. (photo by: Brian D. Sabin)

Tonight’s recipe:

Spiced Cauliflower with Red Bell Pepper and Peas (or in our case, Edamame)

Source:

Market Vegetarian by Ross Dobson

p. 79

Difficulty: Easy

The Quote:

“This didn’t take a long time to make, but it did require a lot of chopping.” - Natalie

The Process:

This recipe is very straightforward – you chop your vegetables, you season the cauliflower, and then you combine other ingredients over time until you have a big batch of tumeric-yellow deliciousness.

It requires some spices – cumin, turmeric, mustard seeds and curry leaves – but once you have them, you’ll be amazed at how often you use them.

When we started cooking (or rather, when Natalie started cooking and I started typing on this keyboard), we discovered we were out of peas. We swapped in frozen edamame instead. The edamame gave the recipe more of a crispy texture than the peas would, but it worked.

Watch out: Turmeric turns EVERYTHING yellow.

Accompaniment: Jasmine Rice

Learning Tip: Recipe probably could’ve used a pinch more salt.

Deliciousness Rating: 7.5

The final product served with two warm mugs of apple cider to bring in the fall. (Photo by: Brian D. Sabin)