Lemon and Chive Potatoes

I’ve mentioned before that I’m not a big potato eater but if I’m making brunch, it only seems natural to have some kind of potato on the side.  I admit I’m a big fan of a certain hashbrown from a certain golden arched restaurant chain but I just don’t allow myself to eat those buttery, greasy, delicious patties.  And since I don’t have the first clue as to how to make said hashbrowns or love potatoes enough to really make attempt to make them, I’m settling for simple cubed, fresh potatoes – Lemon and Chive Potatoes.

Quartered potatoes are tossed with olive oil and roasted in the oven until perfectly browned before being tossed with fresh lemon zest and chopped chives.  So simple.  These potatoes don’t feel heavy and are a cinch to make.  If you look at the recipe for these potatoes, you’ll see that I didn’t omit an ingredient but an entire process.  I didn’t feel like spending a lot of time on potatoes (sorry, spuds, but you’re just not my favorite vegetable) so instead of grilling them, I roasted them in the oven.  If you don’t want to spend a lot of time over the grill or the stove, waiting for the potatoes to get brown and crisp, toss them in the oven instead and take a seat.  Enjoy your coffee because you can.

The ingredients:

Toss potatoes with 1 1/2 tbsp. olive oil in a medium bowl.

Layer them in an even layer on a baking sheet and bake in a 450°F oven for 40-45 minutes, turning once halfway through.

Return potatoes to same bowl and sprinkle with lemon zest, chives, salt, and remaining 1 1/2 tbsp. oil, then toss to coat evenly.

Overall Rating:  Like It

Additions:  None

Omissions:  None

Substitutions:  None

Source:  Adapted from Sunset Magazine

Fluffy Florentine Frittata

It’s hard to believe that this coming weekend is Labor Day already.  My how time is flying.  While it’s sad to say an unofficial goodbye to summer, I’m sure you are like me and welcome a 3-day weekend (if you get one, that is).  Long weekends always put me in the mood for brunch so I got started a little early and I’m bringing you some brunch foods to get you ready for the weekend.  Eggs, potatoes, fruit and a creamy smoothie are just what I have a mind.  Up first, Fluffy Florentine Frittata.

Egg whites are beat until fluffy and doubled in size before being folded into a mixture of yolks, spinach, and ricotta cheese.  The end result is a light, fresh frittata that is both filling and healthy.  A pinch of nutmeg brings out the flavor of the spinach and a topping of parmesan cheese adds a lovely salty bite.  I have to admit, I don’t often make any of Rachael Ray’s recipes and after making this recipe, I’m really not sure why.  This was one of the best frittatas I’ve ever had and it was so easy to make.  Beating the egg whites is the key to keeping this frittata light.  Frittatas have intimidated me before but no more.  I will use this recipe every time with all different kinds of veggies.

The ingredients:

In a medium skillet, heat the olive oil over medium heat and add the garlic.  Cook until softened.

In a bowl, beat the egg whites until stiff peaks form.

In another largers bowl, beat the egg yolks and stir in the spinach and ricotta cheese; season with the salt, pepper and nutmeg.

Fold in the egg whites.

Pour the mixture into the hot skillet and cook over medium heat until just set around the edges, about 2 minutes.

Transfer the frittata to a 400°F preheated oven and bake until golden and fluffy, about 15 minutes.

Sprinkle the parmesan cheese over the top and bake for 2 minutes.  Cut into wedges and serve immediately.

Additions:  None

Omissions:  None

Substitutions:

  • Part-skim ricotta cheese

Overall Rating:  Love It

Source:  EveryDay by Rachael Ray

Monkey Bread

One morning last week, I was on the train enduring my daily commute into the city for my job and like usual I was listening to my favorite morning radio show, The Preston & Steve Show. On that particular day, they started talking about Cinnabon’s ooey, gooey, buttery cinnamon buns which morphed into a conversation about yummy, sweet, sticky Monkey Bread. By the time I got off the train and walked the six blocks to work, my mouth was watering and my stomach was growling. Thankfully, there wasn’t a Cinnabon nearby (at least if there is, I don’t want to know about it!) but the seed had already been planted and the damage had already been done – at any given moment after that, my brain would automatically turn to cinnamon buns, brown sugar and cinnamon, or anything cinnamony with a cool, drippy icing. It was all I could think about. I hope that explains why I made this Monkey Bread.

Balls of freshly made dough are rolled in a sugar-brown sugar-cinnamon mixture and baked until gooey and dripping in sweetness. As if that isn’t enough, a warmed cream cheese icing drizzle is spooned over the warm bread. It really doesn’t get more decadent or sinful than this. Since it contains yeast, this does take time to make as you let the dough rise but you can find faster recipes using store-bought dough online but they tend to be higher in calories. This recipe I made cuts the calories (not that you can tell) which is important because it’s hard to stop eating this.

Thanks, Preston & Steve. I may have to call the Love You, Hate You line to tell you how much I both love and hate you for putting this idea in my head!

The ingredients:

Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined.

With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball.

Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.

Bake in a 350°F oven for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate.

Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

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