Tag Archives: meatless

It’s snowing and it’s only the second of November…..snowMaybe it’s not THAT much snow, but it might as well be…I have my rain boots at the ready, my rain gear by the back door.

What is this SNOW???????? I’m not ready for snow before Thanksgiving.

Time to head back to the kitchen. Since I really don’t want to go to the store, what’s in the pantry for tonight?

Potatoes. Onions…if there are eggs in the fridge, I know what I’m-ma gonna do….

chicken w a cape on

The Little Chickie was so cold she had a cape on…but still, there are eggs!

Potato and Onion Frittata

¼ c olive oil

2 medium potatoes

4 medium onions

6 large eggs

¼ c grated Parmesan cheese

¼ tsp salt

Ground black pepper to taste

  1. Preheat the oven to 350°. Grease a 9” pie plate.
  2. Heat the oil in a large cast iron or nonstick frying pan. Peel and cut the potatoes into ½ cubes
  3. When the oil is hot but not smoking, fry the potatoes until golden and tender.
  4. Peel and dice the onions
  5. Remove the potatoes from the pan with a slotted spoon. Cook the onions about 15 minutes, stirring and tossing frequently until very tender. These aren’t caramelized onions, just very well done – more beige then dark brown, but meltingly soft.
  6. Beat the eggs with the salt and pepper and cheese.
  7. Add the potato and onions to the eggs.
  8. NOTE: Keep the onions and eggs in one bowl, the eggs and seasonings in another, cover and fridge for several hours before cooking. Bring out and mix together while the oven is preheating.
  9. Put mixture into pie plate and bake for 15-20 minutes, or until a knife inserted in the center comes out clean.

Jeanne Lehman. Quick Vegetarian Pleasures:152.

simple vegg pleasur peaseWhich is all well and good, and I’ve made  plenty of fritattas this way, BUT as a single single (versus my single Mom days) I now make half as much and just keep it all on the stove, maybe listening to some NPR at the same time, or staring at the white board at the side of the fridge, writing down things as they flit through my head…

So

1 potato, peel it and cut it into a dice, or really thin slices. Fry in olive oil – the olive oil is part of the flavor. When it’s tender and golden, take those taters out and add in 2 onions, any kind, any color, sliced very, very thin or diced, cook them slowly in the oil, stirring them every now and again, keep it all moving along. By now you’ve already checked around the fridge – any leftover bits that might be nice – but only bitty bits in the fritatta for one.  A slice of ham, one piece of bacon, a stalk of broccoli. Or not.

Beat 3 eggs, add some salt and pepper, maybe a pinch of smoked paprika or a pinch tarragon….by now you know what you’re hungry for. Add the potato to the eggs, add the onions to the potato, and if you want some cheese in it, now the time. If the bottom of the pan is still slick you’re good, or add another drop or two of oil to it. Put the egg mixture in the pan, keep it at medium and shake it about a bit to get the eggy parts to the bottom to cook, and to keep it from sticking.  Put a lid on it, and don’t go too far away….10 or so should do it. Slide it out to your plate, and sit at a table, preferably one with a view (if you don’t have a view, get flowers) and enjoy.

Clara Peeters - flowers, good; mouse, optional

Clara Peeters – flowers, good; mouse, optional

It’s still snowing…….

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Filed under 1990's, Autumn, Recipe

Meatless Monday

Since earlier this month, I encourage eating a little less meat, it seems only right to offer the occasional meatless option.

This is a recipe from my cousin Flora, who got it from her mother, my mother’s big sister.   One of the joys/confusions of a big family is that generations start to meld. My mother is the youngest of 10, and Flora was the youngest daughter of the the oldest daughter…so Flora and my mother were close enough in age to be raised more like sisters. It was confusing when I was little to have a cousin who was also a grown-up

Flora’s birthday was the 23rd of January. Birthdays in our family, especially since so many of us are Snow Babies, and Winters in New England  can throw a monkey wrench in the best laid travel plans, are often observed officially rather then on just the day itself. And they can stack up, so one cake could be for more then one birthday – unless there were more then one cake….. The end result is that I’m always a little murky on the actual dates of any family actual b-day.

Flora was the first cousin born over here and not in Italy, and when she was little she got to spend lots of time with Nonna, whom she had nothing but nice things to say about. Flora also took it upon herself to take the cooking of the aunties and write it down. None of them had cookbooks – they just cooked. When gathered together the talk was always about food, and where you got it, and what you did with it, and what else you might do with it, and how different people like things in different ways.

Flora passed away 2 years ago, and when I have a question on  how to make something, I remember anew that she is no longer with us. It still takes me a little by surprise. But she did leave a whole lot of recipes written down. This post is a birthday remembrance for her.

 This is a recipe we found fairly recently when going through my mother’s files looking for the original Walnut Cake recipe (we still only have copies and no the original). The Note to Irma (my mother) is on one side – the recipe is on the other.

Three types of lentils - we generally used the brown and sometimes the green and never the red.

Three types of lentils – we generally used the brown and sometimes the green and never the red.

Lentils and Macaroni

1 cup lentils

1 tomato

1 celery stalk

1 small onion, diced

1 tablespoon salt

2 tablespoons oil

Macaroni, cooked

  1. Soak 1 cup lentils ½ hour. Empty into a colander and rinse. Return lentils to the pan.

  2. Add: 1 cut up tomato, 1 cut up celery stalk, 1 small onion, diced, 1 tbs salt, 2 tbs oil and water – at least 2 inches higher.

  3. Bring to a boil.

  4. Simmer 1 hour.

  5. Add cooked macaroni.(She doesn’t mention how much, but seldom did we cook less then a pound…and ditalini or tubertini or some little pasta that wold hold on to lentils would be best)

  6. Ditalini

    Ditalini

  7. Let flavors blend 5 minutes.

From note to Irma from Flora. Flora mentions 41 years of marriage, so maybe this was written in 2001?

The note:

Irma,

This is my mother’s recipe as given to me 41 years ago. Over the years I have changed things slightly. I put in less onion, less salt, little, if any, oil.  I top the dish with grating cheese. It’s a good meatless dish for Friday. Every time I make this dish, I have to endure Bob (who loves lentils) telling me “Lentils – the oldest dish in the world. Did you know Christ ate lentils?” After 41 years of this repartee, I am ready to crown him with the lentils.

Flora

200px-Small_Red_Rose

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Filed under Birthday, Eating, Influencers, Recipe