Tag

potatoes

Breakfast Farmer's Market Freezer Meals Lunch Recipes Vegetarian

Asparagus Potato Frittata Bites

written by Ali

If you are looking for a quick and easy breakfast or lunch for the week, look no further than these asparagus potato frittata bites. This is a great way to use up excess asparagus (is there such a thing?), as well as any extra potatoes you might have lying around. These asparagus potato frittata bites are very freezer friendly – which means you can just toss them in the microwave first thing in the morning or for lunch and have food ready to go in no time at all.

We’re officially in an in between time – I’m wrapping up one job and getting ready to start on a new adventure in May. It’s made meal planning a little tricky, as I’m trying to use as few dishes as physically possible. I just don’t need one more load of dishes on top of sorting and packing up the kitchen. On the other hand, I still need to eat lunch when I’m at my desk for this last week, so these asparagus potato frittata bites are just the thing. I’m eating these with a green salad and calling it a healthy week. These are incredibly easy to make – roast some diced potato, chop up some asparagus, grate some cheese and pour beaten eggs over it all. I use a muffin tin (either non-stick or really well greased). In thirty minutes, I have one component of a really quick meal. I put these on a cookie sheet and freeze them and then put them in a freezer bag (this way, they don’t run the risk of sticking together).

One of the best parts of this upcoming move is that I’ll have access to a couple of farmers that I left behind the last time we moved. It makes me so happy to be able to go back to shopping local. While we have a really big farmer’s market where we currently live, I never felt like I was able to make the same connection with the farmers as I had when I was in Southern Oregon. We’re heading to the same region, so I’m excited about that. And, even better, it’s coastal – so fresh local seafood! Once we get settled, it will be easier for me to take stock of what my options are going to be. In the meantime, I’ll finish out what we have in the freezer, including the rest of the asparagus potato frittata bites.

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Asparagus Potato Frittata Bites

Ingredients

1 small potato, cut into small cubes
1 tablespoon olive oil
½ bunch asparagus, cut into ½ inch diced pieces
½ cup mozzarella cheese or similar
1 tablespoon finely chopped chives (optional)
6 eggs
2 tablespoons water
1 teaspoon salt
Fresh ground pepper to taste

Instructions

Preheat the oven to 350 degrees. Place the diced potatoes on a cookie sheet lined with parchment paper. Drizzle the potatoes with olive oil and roast for 30 minutes or until soft.
Divide the potatoes, asparagus, cheese and chives between the six cups of a well-greased muffin tin. Beat the eggs with the water, salt and pepper until frothy. Pour the egg mixture into each cup.
Bake for 30 minutes or until a knife inserted in the middle of the egg comes out clean.

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This recipe is linked up to Tinned Tomatoes Meat Free Mondays. It’s also linked up to #CookBlogShare at Recipes Made Easy. Check out all the other great recipes on both sites!

April 17, 2017 3 comments

Breakfast Freezer Meals Lunch Recipes

Freezer Egg, Potato and Bacon Burritos

written by Ali

This month, for Food ‘N Flix, I’m sharing freezer egg, potato and bacon burritos. I was inspired this month by the movie The Martian. And while potatoes might have been an obvious one for this movie, I couldn’t resist, since they are without a doubt one of my favorite foods. A favorite story definitely deserves a favorite food.

So in case you haven’t seen or read The Martian, it is, in short, an amazing story about the possibilities and beauty of science. The book by Andy Weir came out in 2014. I adore sci fi, having grown up on reading Ray Bradbury, Isaac Asimov, and Robert Heinlein. When I saw The Martian in the bookstore, I snapped it up quickly and spent a happy weekend lounging on the couch and reading it.

I was skeptical about how good the movie would be. I’m a hard critic when it comes to movies that started as books. It turned out that I also loved the movie. Matt Damon plays Mark Watney, an astronaut left behind on Mars after a dust storm forces a mission abort. The crew of the Ares III mission believe Watney to be dead, so leave him behind. This starts his journey of survival until the Ares crew comes back to rescue him. There’s lots of NASA control room drama that goes on throughout, in addition to following Watney’s path to survival. It’s such a great pop-some-popcorn-and-stretch-out-on-the-couch-with-the-dog movie.

Potatoes factor heavily into the plot line, as Watney survives by growing potatoes. Now in fairness, I would imagine Watney would probably not ever want to eat a potato again. I probably wouldn’t want to either, and I really love potatoes. Still, I wanted to do a shout out recipe to the humble spud. These freezer egg, potato and bacon burritos are one of my favorite foods. You might have guessed that they can be frozen – which makes them a perfect breakfast or lunch on the go food.

I opted to use these pretty blue, red, and yellow potatoes. I don’t really notice much difference in flavor between potato types. That said, I love the fact that potatoes come in so many varieties, so tend to cook with a mix.

The potatoes get mixed with a chopped up onion and roasted until they are crispy. It doesn’t get much better than this.

I like to serve these with some salsa and some guacamole on the side (but wouldn’t you know it – none of my avocados were ripe when I made these). I’m going to enjoy these freezer egg, potato and bacon burritos for lunch this week and imagine being on Mars.

Want to participate in Food ‘n Flix? Check out this month’s announcement post at http://adayinthelifeonthefarm.blogspot.com/ and drop by the Food ‘n Flix site to learn more!

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Freezer Egg, Potato and Bacon Burritos

Ingredients

8 small potatoes, washed and sliced into small chunks
1 small onion, chopped
1 teaspoon salt
3 tablespoons olive oil
8 eggs
1/2 cup milk
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground black pepper
8 pieces of crispy bacon
2 cups shredded cheese
8 large flour tortillas

Instructions

Preheat the oven to 375 degrees. On a parchment lined cookie sheet, combine the chopped potatoes, chopped onion, salt, and 2 tablespoons of the olive oil. Bake for 30 minutes, turning once half way through the cooking time.
Meanwhile, combine the eggs, milk, cumin, coriander and ground black pepper. Use a fork or a whisk to combine until the eggs are fluffy. Heat the remaining 1 tablespoon of olive oil in a large non-stick or cast iron pan over medium heat. Pour the egg mixture into the skillet and allow to set. When the eggs are nearly cooked through, fold and cook until they are fully set, gently scrambling. Set aside.
To make the burritos, place 1/8th of the scrambled eggs in the middle of a tortilla. Put 1 piece of bacon on top of the egg. Put 1/8th of the roasted potatoes on top of the egg and bacon. Sprinkle 1/4 cup of cheese on top. Roll the burrito by folding up the top and bottom and then rolling the remaining tortilla over the folded part.
Roll the burritos in aluminum foil and freeze. To reheat, remove the aluminum foil and wrap the burrito in a paper towel. Microwave until warm and serve with salsa and guacamole if desired.
Makes 8 burritos.
Enjoy!

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March 6, 2017 10 comments

Farmer's Market Freezer Meals Lunch Recipes Vegetarian

Samosa Style Twice-Baked Potatoes

written by Ali

Sunday was one of those days. I overslept, turned over to look at the alarm clock when I heard the Daisy’s tags rattle and realized she was awake and on the move, and then wondered why the clock didn’t seem to be on. My initial impulse was to blame the dog – she still likes to shimmy under the bed and I thought she might have figured out how to unplug the alarm clock. But no such luck – the power was out. The power was out throughout the town: 2,000 some houses as it turned out. I’m not a functional human being without coffee, so we had to go out for breakfast and then we had to go without Internet and electricity for another three or so hours. It worked out fine, as it gave us plenty of time to take Daisy for a long walk and it gave me a good hour of time to do some

general cleaning. However, my well-laid cooking plans were significantly delayed so by the time the power came back on around 2:30 p.m., I was in no mood to actually cook.

My original intention was to make baked samosas. Samosas are a heavenly blend of potato, carrot, celery, onion, peas, and spices wrapped in dough and usually deep-fried. By the time the afternoon came around, I didn’t want to bother with making a dough, so decided to improvise, bake my potatoes instead, and make a riff on samosas with twice-baked potatoes. I have to say that I think I like this better than what I’d planned to make. I did throw a bit of parmesan cheese on the top of these and crisped it under the broiler. Cheese + potatoes are just a natural combination for me. I think they would have been just fine without this, but I’m going into a chaotic week and needed a little extra food love at lunch. I also am using a bit of cherry chutney to spice these up. It’s that time of the year when I’m in a scramble to use up as much of the canned goods that I put up the previous summer to make way for whatever I’ll be putting up starting in the spring. If you happen to have a good chutney on hand, the potatoes are lovely with them, but it’s not essential.

Samosa Style Twice-Baked Potatoes
Serves 4

2 baking potatoes, scrubbed
3 stalks celery, finely chopped
3 carrots, finely chopped
½ onion, finely chopped
3 garlic cloves, peeled and chopped
½ cup frozen peas
2 tablespoons olive oil
1 tablespoon whole mustard seeds
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon curry powder
½ teaspoon cumin
½ cup parmesan cheese

Preheat the oven to 350 degrees.

Scrub the potatoes thoroughly. Put the potatoes on a baking sheet and bake in the oven for an hour or until potatoes are soft. Once potatoes are cooked, set aside to cool.

In a cast iron or non-stick skillet, heat 2 tablespoons of olive oil. Add the onion, garlic, celery and carrots and cook, stirring frequently, until the vegetables are soft. Add the peas and cook until the peas are thawed. Add the mustard seeds, salt, ground ginger, curry powder and cumin and stir until all the vegetables are coated and put the spice and vegetable mix in a medium sized bowl.

Cut the potatoes in half and scoop out most of the potato. Leave a ¼ inch layer of potato in the skins to keep them stable for stuffing. Combine the potato with the vegetable mix in the bowl and combine. Stuff each potato skin with a portion of the vegetable and potato mix. Sprinkle the top of each stuffed potato with about an 1/8 cup of parmesan cheese. Put the potatoes back into the oven at 350 degrees for 10 minutes. Switch the oven to broil and broil the potatoes for 5 minutes, until the tops are browned. Serve with chutney on the side.

February 2, 2016 0 comment