March 31, 2011

Meatless Inspirations

"What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow." ~A. A. Milne

If you're like me, you're probably not only tired of winter and all its glory, but getting bored as to what to make for dinner every night. With the spring season on its way, many of us are getting motivated to begin house projects, landscaping and deck staining. It's my goal this spring to motivate you with different food "projects" and options as well. I'll be heading to the farmer's market very soon (once I don't have to wear mittens), and will keep you updated on the latest and greatest veggies, organic meats and garden flowers. I just love it there, and it's a nice way to start the weekend.

Now, these little taters are so easy to make, and they taste so light and crispy. You can also make as many as you'd like, so I didn't list a serving size. You'll never crave deep fried french fries again!

Smashed Potatoes

new potatoes (small sized, red and white)
olive oil
kosher salt
cracked black pepper
dried herbs (rosemary, thyme, basil, parsley)

Rinse and scrub your potatoes, and preheat the oven to 450 degrees. You're going to use "new" potatoes, which are bite-sized, about an inch in diameter. They come in red and white.
Bring a pot of salted water to a boil, then drop the potatoes in. Boil about 10 minutes, or until fork-tender.
While the potatoes are cooking, line a cookie sheet with foil. Brush the foil with olive oil. When the potatoes are done, space them out evenly on the cookie sheet, leaving about 2-3 inches or more between them.
With a potato masher, gently press down on each one until slightly smashed,
then rotate the cookie sheet a half turn, and gently smash again.
At this point, they'll be a little sorry looking...
Drizzle the top of each potato with olive oil, sprinkle with salt and pepper, and your choice of dried herbs.
Bake for 15 minutes, then give them a check, and drizzle with a little more oil one more time. Place back in the oven for about 10 minutes more, until golden and crispy.
You'll want to serve these cuties with a veggie frittata!

Egg Veggie Frittata
serves 4-6

6 large eggs
2 tablespoons light cream
olive oil
1 zucchini, quartered into chunks
1 cup grape tomatoes, halved
1 pepper, sliced thin
1/2 medium onion, slice thin
1 garlic clove, chopped
1/4 cup grated cheese

You can use any veggies you like for this. I chose an Italian cubanelle pepper, which are thin-skinned and mildly sweet..
rosy red grape tomatoes...
and fresh, organic zucchini. (I also tossed in a handful of sliced onion and a little chopped garlic)~
Saute them altogether in a little olive oil for about 5-7 minutes in a deep, nonstick skillet (high heat). You'll also need a cover for your pan.
Gently beat the eggs in a bowl to break apart, add the cream, then whisk for about 2 minutes.
Slowly pour the eggs over the sauteed veggies, and turn the heat down to medium high. Slowly swirl the pan to evenly coat the bottom with the egg mixture. Using a spoon, gently pull the sides of the frittata in towards the center, tilting pan to allow the uncooked eggs to coat the bottom again. Do not stir. Once the eggs have started to evenly cook, sprinkle with cheese, cover the pan, and turn the heat to low. Take a peek after about 5 minutes.
You should be able to slide the frittata out of the pan onto a large serving plate.
Cut into wedges, make a pot of tea, and patiently wait for spring!

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