Friday Food

Finally: Friday, and the weekend! Here are some good recipes to try. Enjoy!

EASY ITALIAN FRITTATA

I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”

Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.

To view this online, click here.

Ingredients

3 tablespoons olive oil

1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)

1 medium onion, thinly sliced

1 medium red bell pepper, cored, seed and chopped

1 small zucchini, trimmed, halved lengthwise and sliced

Salt and freshly ground black pepper

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

6 large eggs

1/3 cup pitted, chopped black olives, such as kalamata (optional)

1/4 cup grated Parmesan cheese

1/3 cup shredded Fontina cheese

2 tablespoons chopped parsley, for garnish

Directions

Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.

In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.

Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.

Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.

Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.

PECAN PIE

This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, “I've never really cared for pecan pie because it's typically too sweet. This recipe isn't like that at all. It's just wonderful. Both my mother and mother-in-law love this pie.”

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Makes One - 9-inch pie

To view this online, click here.

Ingredients

4 eggs

1 cup dark brown sugar*

3/4 cup light corn syrup*

1/2 teaspoon salt

1/4 cup melted butter

1 teaspoon vanilla extract

2 cups pecans, chopped, lightly toasted

9-inch unbaked pie shell

1/3 cup (about 25) nice looking pecan halves

Preparation

Preheat oven to 400 degrees F.

Beat eggs will in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to eggs, mix thoroughly.

Sprinkle chopped pecans in pie shell. Pour egg mixture oven pecans. Arrange pecan halves around edge of filling next to crust for decoration. Bake Pecan Pie on middle rack of oven for 10 minutes. Reduce heat to 325 degrees F and continue baking for 25 to 30 minutes, until set.

Serve Pecan Pie at room temperature.

Notes in the Margin:

* I've made this with light brown sugar and dark corn syrup. The flavor was pretty much the same.

MAPLE APCORN SQUASH

From Essential Eating, A Cookbook by Janie Quinn, via the December, 1005 issue of Publix's GreenWise publication.10 minutes prep time; serves 4

1 acorn squash

4 Tbsp maple syrup or brown sugar, or to taste

2 tsp butter

Preheat oven to 425 degrees. Wash and cut squash in half crosswise. Remove seeds. If needed, slice a tiny piece off at the bottom of each half to prevent squash from rolling when placed on a flat surface. Fill a small baking pan with ¼ inch water. Place halves in pan, cut side down. Bake 25 to 35 minutes, or until tender when pierced with tip of a sharp knife. Remove pan from oven and turn squash over. Place 2 Tbsp syrup or sugar and 1 tsp of butter in each squash half. All butter to melt. Serve.

Per serving: 225 calories; 2 g Protein; 49 g carbohydrates; 3 g fiber; 4 g total fat (2 g sat, 1 g mono); 11 mg sodium; vitamins B1 (thiamin) B6, Manganese, A, B3 (niacin), C, Pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, zinc

VEGAN PUMPKIN RISOTTO

I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”

Ingredients:

1 onion. diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp margarine

salt and pepper to taste

Preparation:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

BAKED ZITI

This was originally posted on April 2, 2010. Great for a yummy, easy meal.

What to fix when you've just gotten home from work and you want something good, hot and with a minimum amount of effort? Baked Ziti fits the bill on all three counts. And if you're like me, chances are you have all the makings in your cupboard and fridge.

Here's what it takes:

16 ounce box of ziti
26 ounce jar of spaghetti sauce
1 jar-full of water
2 C shredded cheese

Okay, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have.

Pre-heat oven to 350 degrees F.

Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir to mix. Bake in pre-heated oven for 35 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 40 minutes.

Serve with a salad and possibly garlic bread.

See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work or weekend dinner?

PUMPKIN MOUSSE

Not sure which emailing list this is from, though I have a feeling it might be from About.com. The recipe starts off, “Inspired by Martinique's tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.” Prep Time: 1 hours, 10 minutes; Cook Time: 5 minutes. Makes 8 servings.

Ingredients:

1 15-oz can pumpkin puree

1 cup plus 2 cups chilled heavy cream

3/4 cup granulated sugar

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/2 teaspoons vanilla extract

2 ounces white chocolate, shaved

Preparation:

In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.

Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.