Monday, March 29, 2010

Gettin' Back on the Horse

Friends!! Hello there. It's me, Kat. Sorry about the long time no blog post. Yikes - too freakin long it's been!

Well, I'm gonna make this easy and just write about what we had for dinner tonight.

I love it. Eggs with whatever you've got on hand + some cubed bread.

In this case the recipe is as follows:
6 whole eggs, beaten with 2 Tb water
1 bunch spinich
2 links Meat Hook cheeseburger sausages (thanks Tom)
1 tomato, diced
2 cloves garlic, minced
1/2 loaf hoagie roll, cubed
salt and pepper

- Cook the sausages in the toaster oven for 12 minutes at 350 and let them rest.
- Keep the toaster oven at 350.
- Cut the spinach into 1" slices.
- Heat a saute pan and add the fat from the sausage.
- Add the diced tomato to the pan, season with salt and pepper.
- Add the garlic, let cook 30 seconds or so, then add the spinach. Season with salt and pepper.
- Crack the eggs into a mixing bowl, add the water and beat. Add a little salt and pepper.
- Once the spinach has wilted remove from the heat and let cool a couple minutes before adding to the eggs.
- Stir in the cubed bread, and spinach-tomato mix to the eggs.
- Slice the sausages and fold into the mix.
- Pour the mix into a nonstick pan or buttered dish. I usually use a cake pan.
- Spread the stratta mix evenly.
- Bake for about 20 - 23 minutes or until the egg is cooked in the center.

not so artfully plated, but delicious all the same.

While the stratta is baking prepare a quick salad.

We had:

1 head green leaf, washed and sliced
1 cup cannelinni beans
1 each red pepper, sliced
1/4 cup pickled red onions

For the dressing I just used some of the pickle juice from the red onions. If you've never made quick pickles at home I suggest you try it. Nothing could be simpler. And you can pickle nearly anything; onions, green beans, beets, carrots, cucumber (obviously), asparagus, peppers, turnips, cauliflower etc.

what's left of our pickled red onion. Cormac loves them!

Basic Pickling Liquid (for 2 cups of vegetable)

2 cups sliced vegetable or whole beans, asparagus etc
12 oz apple cider vinegar
12 oz water
2 oz sugar
2 oz kosher salt
a sachet of:
mustard seed
black pepper corns
coriander seed
celery seed or salt
star anise or whole clove

- Combine everything but the vegetable in a pot and bring to a boil.
- Put the vegetable in a bowl or glass container and pour the pickling liquid over it, completely submerging it.
- Leave out on a counter until it's cool enough to place in the refrigerator.
- Once completely cool, cover.
- I guarantee they won't last long but they will keep for several weeks in the fridge.

I hope you all enjoy some part of this in the near future. Happy Spring and I'll be back soon.

What do you think of the photos? I'm kind of obsessed with the Hipstamatic app. Let me know if you think it's annoying.