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Entries in green onion (4)

Monday
Aug122013

Flavorful Potato Veggie Frittata

Flavorful Potato Veggie Frittata

I’m in love with this frittata! I’ve made them once or twice before, but they never really thrilled me. This one does. Last week, Billy wanted “some kind of eggs” with mushrooms and tomatoes. Um, okay… That could end up being very boring. But not this way! Trying to avoid another boring frittata, I’ve added diced potatoes, mushrooms, tomatoes, green onions, and also some thyme, tarragon and garlic. It’s so full of flavor! Season at each cooking step and you can’t get anything but lots of flavor.

Flavorful Potato Veggie Frittata

I’m working against the clock here, but if I finish this post today, this will be a great recipe for Meatless Monday.

This frittata is made in a 9 x 13 inch pan. You know what that means. Leftovers! I can vouch for this being just as delicious the next day. It could also mean that this recipe is good for when you need to feed more than a few people. I cut ours into eight squares. You could certainly cut them smaller if you were putting them out for a brunch buffet or even a holiday breakfast.

Now let’s get to the recipe. I’ve said this before, but it’s worth repeating. This “recipe” is a guideline. I love it as is, but if you absolutely hate one of the ingredients, go ahead and substitute something else. No big deal! If you’re adding in a watery vegetable, it’s a good idea to sauté it first and get the extra liquid out so you don’t have a watery frittata. Do you want to add some sausage, ham or bacon? Be my guest! In fact, those would be wonderful additions. Want to switch cheeses? Do it! No matter how you make it, it’s a hearty meal.

Flavorful Potato Veggie Frittata

Flavorful Potato Veggie Frittata
Makes a 9 x 13 pan

12-15 small potatoes, diced in about 1/2 inch chunks
Olive oil, for sautéing vegetables
Kosher salt and pepper, to taste
1 pound sliced baby Portabella mushrooms (or your favorite)
5-6 green onions, sliced (both white and green parts)
6 -7 ounces grape tomatoes, sliced in half
1 large garlic clove, minced
Pinch of dried thyme
Pinch of dried tarragon
1 dozen large eggs
1/4 cup grated parmesan cheese
1/4 cup half and half
Crumbled feta cheese, enough to sprinkle over the entire frittata (I used the better part of a 12 oz container. Because I love cheeeese.)

Heat oven to 375 degrees. Line a 9 x 13 pan with foil, lightly grease, and set aside.

Heat a few teaspoons of oil in a skillet that has a lid on medium high heat. When the oil is hot, add the potatoes and sprinkle in some salt and pepper to season them. Let them sit without stirring for a few minutes to let them get brown on the bottoms. Sauté for about 5 minutes total, reduce heat and cover for about 3 minutes, then stir and give them about 3 more minutes, uncovered. Stir occasionally.

When the potatoes are done, pour them in the prepared 9 x 13 pan, spreading them all over.

In the same skillet, add a little more oil and then add the mushrooms, green onions, tomatoes, garlic, a couple pinches salt and pepper, the thyme and the tarragon. Cook until the vegetables are cooked down, about 8-10 minutes or so. When they're done, pour them over the potatoes in the pan. Again, try to get some everywhere in the pan so you get some in every bite.

In a medium bowl, whisk the eggs, parmesan cheese, half and half, and a couple pinches of salt and pepper. Whisk it all up well! Pour over the vegetables and potatoes in the pan. Top with feta cheese.

Bake for 40-45 minutes. It's done when you stick a knife in the center and it comes out clean. Mine was done at 40 minutes, so start checking then.

Flavorful Potato Veggie Frittata

Tuesday
Feb212012

Banh Mi-eatball Rice Bowl

Banh Mi Meatball Bowl

We love Banh Mi sandwiches around here. On Saturday mornings, our local Asian market offers a few different types of fresh take and go foods. Among them is the Banh Mi. (They sell some killer empanadas, too!)

I was thinking that a fun take on the popular sandwich would be a Banh Mi Meatball Bowl. Taking all of our favorite elements from the classic, it’s reinvented--in a bowl with soft, fluffy Jasmine rice as a base. I’ve made addictive little meatballs with pork and typical flavorings found in the Banh Mi, and kept in the usual fresh, crunchy veggies and cool cilantro. This made a fantastic dinner that totally satisfied our cravings. Even my eight year old loved the meatballs! He’s a brave little taster.

What’s Banh Mi? A Banh Mi is a Vietnamese sandwich served on a crusty baguette-type roll, and typically it’s got sliced pork, liver paté, spicy mayo, fresh cucumbers, cilantro, and pickled shredded daikon and carrot. It can also be made with grilled chicken, and have sliced jalapenos (a US addition) on it. There are many different varieties of the sandwich, and the meat on them can be prepared in several different ways. Other additions are sardines, tofu and fried eggs. Delicious no matter how you look at it!

Now, a bit about the daikon radish. What’s a daikon look like?

From Cook’s Thesaurus:

“daikon = white radish = Japanese radish = Chinese radish = icicle radish = lo bak = loh baak = loh buk = mooli = Oriental radish = lo pak   Pronunciation:   DIE-kon  Notes:   Daikon is larger and milder than its relative, the red radish. The Japanese like to grate it and serve it with sushi or sashimi, but you can also pickle it, stir-fry it, or slice it into salads.  Japanese daikons tend to be longer and skinnier than their Chinese counterparts, but the two varieties can be used interchangeably.  Choose specimens that are firm and shiny.  They don't store well, so try to use them right away.  Substitutes:  jicama (This is especially good in recipes that call for daikon to be grated.) OR young turnip (for pickling) OR radish (not as hot) OR black radish (much more pungent) OR pickled ginger (as a garnish) OR parsnips (in soups or stews) OR turnips (in soups or stews) .”

Daikon radishes can be sort of pungent. Our friends at a local Japanese restaurant will shred it and soak it in water for about an hour to lessen it’s sharpness. I don’t find it particularly sharp tasting, but the aroma can be pretty strong. You don’t necessarily have to soak it, and it won’t affect the taste of the pickles in this dish at all, but it will smell strong. Sort of broccoli-cabbagey. I’ve included soaking it in the recipe directions, but again, it’s not something you must do--it’s just an option.

Banh Mi Meatball Bowl

Banh Mi-eatball Rice Bowl
Serves 3-4

Pickled Daikon and Carrots:

1 medium daikon radish, about 8-9 inches long 
1 (6-8 oz) bag shredded carrots (or you can shred 2-3 carrots)
3/4 cups rice vinegar
4 1/2 tsp sugar
3/4 tsp kosher salt

Meatballs:

1 pound ground pork
1 stalk of lemongrass
4 cloves garlic, minced
1 TBSP brown sugar
1 tsp black pepper
2 tsp kosher salt
1 tsp fish sauce
Dash of sesame oil
1 egg
1/2 cup panko bread crumbs

To serve:

Sliced cucumber (I love the small Persian ones.)
Fresh cilantro
Sliced green onion
Your pickled daikon and carrots
Jasmine rice (or your favorite variety) plan on about 1-1 1/2 cups per person.
Soy sauce (optional)

An hour ahead of cooking, shred the daikon radish and soak it in cold water. When the hour is up, drain it and combine in a bowl with the carrots. In a small bowl, whisk the vinegar with the sugar and salt--stir until the sugar and salt dissolve. Pour over the carrot and daikon and toss well. Set aside.

To make the meatballs, in a medium bowl, mix all of the meatball ingredients. (If you've never used lemongrass before, remove the outer leaves, then cut off the top, dry stalky half and the very bottom of the stalk and discard. Carefully slice the remaining part down the middle lengthwise. Slice across in thin strips and then go back and mince the slices into finer pieces. Don’t worry, they soften during cooking.)

Form into small balls and set aside. I got 41 meatballs. Heat a large sauté pan over medium-medium high heat. Heat some oil in the pan. Just enough to coat the bottom. Add the meatballs and brown all over. If they’re browning too quickly, turn the heat down. Test your largest one and when it's done, remove them all from the pan and set aside.

To serve:

Place a serving of rice in each bowl. Add some of the meatballs, some sliced cucumber, cilantro, green onion, and the pickled daikon and carrots. Serve with some soy sauce on the side, if desired.

  • If you want these meatballs in sandwich form, just get some nice crusty rolls, and mix some hot sauce (like Sriracha) into some mayo, then add the meatballs and remaining toppings, but lose the rice.
  • The meatballs would also make a great little appetizer with a nice dipping sauce on the side.
  • If you can’t find daikon, there are substitutions listed in the info above. Can’t find lemongrass? Try lemon zest (zest from 1/2 lemon = 1 stalks lemon grass), lemon verbena, lemon balm, or lemon leaves. I suggest checking for them in your local Asian/ethnic market for them first. Sometimes big grocery stores surprise you and have these, as well.

Banh Mi Meatball Bowl



Friday
Feb032012

I freaking love this Bean Dip

Refried Bean Dip

Over the years, Billy has requested numerous cheese and bean dips. I’ve happily obliged, because…who doesn’t love dips? I know I do! There are tons of recipes for them out there. This one happens to be my favorite. It’s not loaded with cheese, so I don’t feel too bad eating it, either. It’s also ridiculously simple to make--it’s a one pot deal!

Speaking of the pot, I don’t even need this served in a bowl. I can stand at the stove and eat it right out of the pan. I’m serious. I’m not even ashamed! Give me a bag of chips and this dip, and I’m going to town.

“What? Where’s the bean dip?”

“Did I say I was making bean dip?”

“Nope, not me. You must be imagining things.”

“Sorry. There’s no bean dip.”

__________________________________________

Yeah, it’s like that. It’s my favorite, what can I say?

Recipe!

Refried Bean Dip

I freaking love this Bean Dip

Makes about 4 cups

1 (16 oz) can refried beans
1 cup shredded cheese, I use a Mexican blend
1/2 cup chopped green onions
1/4 tsp adobo powder
1 jar (8 oz.) taco sauce
1 can (4 oz.) diced green chilies
dash of garlic powder
Corn chips for dipping

Mix all the ingredients, but not the corn chips, in a small saucepan.

Cook over low heat, stirring often, until thoroughly heated and cheese is
melted.

Keep warm. Serve with corn chips.

So simple! And if you want more heat, go ahead and add it.

For more Super Bowl Foods, check out my other posts here:

Refried Bean Dip



Monday
Feb252008

Asian Chicken Salad


Alright, so this is probably isn't authentic Asian chicken salad, but it's got good Asian flavors in it. There's sesame oil, ginger, soy sauce, water chestnuts and lots of other Asian style goodness. I had a wrap a couple weeks ago from a deli with salad like this in it, and I finally had a chance to try it out this weekend and get it down on paper. Well, not really paper. If we went 10 years in to the past, it would be paper, but not anymore. I've got my trusty lap top in the kitchen, so I got it down in a word document, lol. Ahhh, technology. I don't have a recipe box crammed with loose clippings of paper anymore. I've replaced that box with e mail accounts crammed with saved recipes and web links! Much more organized, right? *insert rolling eyes here*

So here's the recipe and a photo. Be nice, I'm still learning the whole digital photography thing. My husband bought me a really great (and expensive, but that's another story) camera a few months back, and he says I need to use it more, or else! hahaha.

Asian Chicken Salad

I had an Asian chicken wrap sandwich the other day that inspired this recipe. It's delicious! And not too bad for you, there's only 1/4 cup of mayo in it. These are the measurements I used, but as with any chicken salad, everyone has their favorite ways and different tastes, so use these as a guideline, and add more if you like. Try having this in a wrap with fresh spinach leaves, and take it from there--use your imagination.

Prep:10 minutes
Servings:4

Ingredients

* 1 whole boneless chicken breast, cooked and cubed
* 1/4 cup pineapple pieces (canned, in juice), drained
* 2 TB dried cranberries
* 1 tsp soy sauce
* 1/4 tsp salt
* 1/4 tsp pepper
* 1/2 tsp sesame oil
* 1/8 tsp ground ginger
* 1/8 tsp garlic powder
* 1/4 cup chopped water chestnuts
* 1/4 cup grated carrot
* 2 green onions, sliced
* 1/4 cup mayonnaise

Directions

1. In a medium bowl, toss all ingredients in and mix well.
2. That's it, you're done!

For a printable version of this recipe, click here.