Spanish Fritatta

I love frittatas. It's like a quiche, but you don't have to go to the trouble to make the crust. It's quick quiche. Maybe lazy quiche? And you can basically put anything in it and it still comes out like a masterpiece. This frittata recipe I got from Epicurious and made some changes to it. Well, I made it more budget friendly. The original recipe called for prosciutto, truffle oil, and chives. I'm using bacon and green onions. There is no substitute for truffle oil.

Eggs! High in B vitamins, Vitamin A, and Potassium

Ingredients:

• 2 tablespoons olive oil
• 4 yukon gold potatoes peeled and sliced
• 8 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 5 strips of bacon chopped
• 2/3 cup frozen peas
• 1 green onion chopped

To Prepare:
Preheat oven to 400 F.

Get out your super-duper food processor and slice those potatoes! Or just slice them with a knife, but it's not as fun. (I got married a few months ago and received a cuisinart as a gift and I LOVE it). Potatoes should be sliced about 1/4" thick.

Heat up the 2 tablespoons of olive oil in a large skillet and cook potato slices over medium heat for about 18 minutes. Stir occasionally so those spuds won't stick!

While the potatoes are cooking, cook your bacon. My favorite way to do bacon right now is on the broiler pan. The fat drips off, you don't have to keep turning the bacon, and it cooks evenly. Best idea ever. So place the bacon on the broiler rack and cook at a 400 F oven for eighteen minutes. Bacon will come out awesome. Let bacon cool for a minute and chop it up. Lower the oven temp to 375 F.

Place potatoes in a greased tart pan or a pie dish. I have one of those silicone tart pans - it's amazing. Nothing sticks to it ever. So layer the potatoes on the bottom, cover with chopped bacon, frozen peas, and green onion.

Here is my best trick on the green onion. I buy a few bunches at a time and I chop it all up and freeze it. One more step you don't have to worry about. And green onion makes so many dishes just better. It's like the cherry on the sundae.

So now you have everything but the eggs. Whisk up 8 eggs in a large bowl and pour all over potatoes, bacon, peas, and green onion. Cook at 375 F for fifteen minutes or until middle of dish is set. Let cool a bit and enjoy!

Salsa Fresca

This is the EASIEST thing to make! Even better, an entire bowl of salsa is only 65 calories. It's one of my favorite things to dig into when I come home from work. And I feel absolutely zero guilt from snacking. DON'T BUY THE STUFF FROM THE GROCERY STORE! HOW LAZY ARE YOU!?




3 Roma tomatoes
2 cloves of garlic
2 green onions, chopped
2 tablespoons fresh cilantro
1 tablespoon hot sauce
squeeze of lime



1. Put all ingredients into food processor (which if you don't have, go get one. Everyone in my family has a Cuisinart Food Processor, it makes stuff ready so quick!)
2. Set it to chop and run until all veggies are pureed smooth

Now Snack!

Here in San Antonio, salsa goes on anything: tacos, burritos, eggs, rice. And I like it on popcorn.
: )

Chicken Coconut Curry

I'm obsessed with Asian food. I eat it every chance I get. But as I do not have an endless amount of money to eat out constantly, nor a magic metabolism, I learned  to cook it at home. It's quick and home cooking avoids the temptations of starters such as egg rolls and fried potstickers.

Making Thai food at home is easier than you think. Any curry powder will do, but beware that some are hotter than others so adjust accordingly. Fresh cilantro and basil makes a big difference, but if you don't have it just use the dried stuff. I get jars of minced ginger at the grocery store but if you can't find it, use powdered ginger.  The best thing about this recipe is that you don't have to have all the ingredients listed. You can get away with just curry, onion, coconut milk some sort of hot spice like cayenne poweder (instead of sweet chili sauce) and garlic and add the rest if you have it. Here's my recipe for Coconut Chicken Curry:




1 tablespoon hot madras curry
1 onion, chopped
2 cloves of garlic, minced
1 tablespoon olive oil
1 cup bell pepper
1 chicken breast, sliced
1 teaspoon minced ginger
1/2 cup of light coconut milk
1 tablespoon sweet chili sauce
5 leaves of fresh basil, torn
fresh cilantro to taste
2 dashes of salt
squeeze of lime juice
serve on top of noodles or rice

1. Slice onions and mince garlic. Put in skillet or wok with oil, curry, sliced bell pepper, basil and ginger. Cook on medium heat until onions start to soften.
2. Add Chicken and coconut milk, cook on medium until chicken is done.
3. Stir in cilantro and sweet chili sauce, sriracha sauce will work too. 
4. Serve over noodles or rice.

Now, what to do with that leftover coconut milk? You can:

• Make a chai latte substituting the coconut milk for dairy milk
• Put it in your ice coffee
• Go for a traditional Thai dessert like Mango and sticky rice
• If you have an ice cream maker, use the coconut milk as your base
• Try another Thai dish: Tom Ka Gha soup
• Make a coconut panna cota

I am going to freeze mine in an ice cube tray and use them for cold chai lattes for my drive into work. Best to start the day out right. Plus it'll put me into a better mood as I get back into the daily grind.

Enjoy!