The Incredible, Edible — Frittata?

By Kristy Horine

Yes, ladies and gentlemen, there is such a thing as a frittata. And, yes, it is edible. (Unless you horribly burn it while you get caught up on the latest and greatest post from the Inspired Prompt Crew, and then it isn’t. Edible, that is.)

As a writer, wife, homeschooling mom, chicken keeper, pet wrangler, ministry do-er, I find I have a lot on my plate. I also find that if my family wants a lot on their plates at the end of the day, I need to get creative with food.

Easily creative.

Thus, the frittata.

Piping Hot

The frittata seems to be an Italian dish that includes eggs. Since I am a chicken keeper, eggs are abundant. Since I am busy, ANYTHING that is edible is a candidate for inclusion in said frittata.

The following pics will take you from chopped up veggies, to a plated product.

  1. Preheat oven to 350. I use a cast iron skillet (8 inch) and throw it in the oven to preheat, too. (DO NOT spray or oil before throwing skillet in oven. Smoke. Alarms. Chaos. It’s bad. We are going for simple here.)
  2. Choose your ingredients. Since we are going for edible, I choose meats and veggies my family will actually eat. Some suggestions include: broccoli, tomatoes, asparagus, spinach, squash, bacon, diced ham, chicken. If your veggies or meat choices are especially wet – like the tomatoes or spinach if you use the frozen kind – dry, drain, or seed them. Nobody likes a soggy frittata. If you get to Friday or Saturday and have a few pieces of this, or a cup full of that, throw it in the frittata. Here, I have included squash, zucchini, and green and red tomatoes. (This is the end of the harvest season ingredient list!) Veggies
  3. Whip eggs and cream or milk. The number of eggs depends on the size of your pan AND how many ingredients you include. If you find you whip up too many eggs and your pan is about to overflow, scramble the remaining eggs to give to your picky five year old who refuses to eat anything that she cannot identify, and most things that she can identify for that matter. (Apparently our version of ‘whole food’ means segregated food) eggs and cream

4. Remove HOT pan from oven. (NOTE TO SELF: Use oven mit that was not accidentally laid down in a wet spot on counter!) Spray with cooking oil or run a stick of butter around sides and bottom of pan until coated. Toss in ingredients, pour egg mixture over top, sprinkle with your fav cheese.

5. Bake until center is set and cheese has turned a golden brown – about 30 minutes. I usually bake on a cookie sheet to avoid overflow messes. Do not panic if product rises in pan, but then deflates slightly when taken out of oven. This is normal. Piping Hot

6. Allow to cool in pan for about ten minutes. Plate and serve! (I serve with a slice of homemade sourdough bread, and sometimes a salad, depending on the number of veggies already in the frittata.) Plated

Welcome to frittata bliss!

The Incredible, Edible — Frittata via @InspiredPrompt and @Kwriteone. If my family wants a lot on their plates…I need to get creative with food. #cooking #FridayThoughts [Click-to-Tweet]


Writing Prompt: You’ve invited the new preacher and his wife over for dinner. They will arrive in ONE HOUR. You planned a frittata feast, but when you pull the egg carton out of the fridge, it is strangely light. Much to your distress, you find the carton contains only two eggs, thanks to your teenage son. You make him march straight to the neighbor’s house, carton in hand, to beg for eggs. He returns, white-faced and stuttering. What in the world just happened?

A Little Planning Goes A Long Way

by: Tammy Trail

We all like keeping life simple. Cooking shouldn’t be complicated with strange ingredients that might be questionable for picky eaters. A couple of years ago when Tim and I were still fostering teen boys, my crockpot was a lifesaver. Especially one summer when I decided to spend two weeks away from home visiting my mom in New Mexico.

Tim was a bit nervous about my leaving for that long a period of time. How was he going to feed the boys? Going out to eat every night for two weeks was not an affordable option, and he didn’t feel confident in his cooking skills to attempt to feed them on his own. Lucky for him, I had already planned a bit before I bought my train ticket.

I began to scour the internet, Pinterest, and my cookbooks for a solution. I came up with enough meals to sustain them while I was away. Some meals were made ahead and put into tin pans, and covered with foil. Other meals were uncooked and stored in plastic gallon storage bags. All of the meals were intended for the freezer and could be pulled out the night before and either placed in a crockpot, or in the oven after thawing to cook. I even took a permanent marker and labeled all the meals, oven temperatures, and how long they needed to cook on the outside of each meal.

A week before my trip, I made my menu and shopping list. After shopping, I started meal prep. This consisted of chopping all my vegetables into separate containers. Then I cooked all the meat that would be put into the frozen casserole tins.  I did casserole meals one day, and crockpot meals the next in an assembly line fashion.

Now, I covered my pans with heavy-duty foil, but there are some storage options that have lids already provided. There are also newer type storage containers that can be used in the microwave and can be used once again as they are also dishwasher safe.

The only item I did not include when making my casseroles, was shredded cheese. Most of the casseroles can be cooked without being covered, so in my instructions, the cheese was to be added before cooking or cook for 20  minutes and then cover in cheese.  I found that you can basically cook ahead and freeze anything.

Here is a family favorite that is so simple and filling. I call it Goulash. I know I didn’t make it the traditional way, but here it is:

1 lb. ground beef, cooked

1 15. oz can of tomato soup

1 15 oz. can of cream of mushroom soup

1 cup of elbow macaroni, cooked

Mix it all together well, add Italian seasoning, salt, pepper to taste. Put it in a casserole dish.

Add shredded cheese on top.

Cook until bubbly.

Enjoy!!

 

Writing Prompt: Tell a story using your Grandmother’s recipe that you loved as a child.

Click to Tweet – Writers need to eat too. #Freezer meals: A lifesaver

The Right Recipe for the Write Day

Welcome to September! We’ve planned a fun month at Inspired Prompt and would like to invite you along as our crew and friends talk about cooking and share some of their favorite easy recipes.

Writers need EASY recipes, right? Many authors juggle full-time jobs with childrearing and other things like conferences, meetings, church, and sports. Sometimes writing is delegated to the level of “spare time” activities.

A treasure-trove of easy recipes can be a lifesaver. I love using my crockpot, especially in winter when soups and stews are favorites in my home. But in summer, I prefer something quick, like stir-fried meals. Okay, I didn’t plan ahead enough to put something in the crockpot, so I’m scanning my larder for something simple, that doesn’t take long to cook. One of my favorites requires only a few minutes and is a big palate pleaser—Korean beef and rice.

You can find easy recipes for the ground beef-based meal on Pinterest. As usual, I’ve made a few changes to mine, incorporating personal preferences. One thing to keep in mind, this recipe does call for sugar. Of course, you can substitute a natural product like stevia and use brown rice to increase the fiber.

And if you don’t really like the taste of sesame oil, you can substitute olive oil or even coconut oil, but be aware that it will no longer be “Korean” beef. You can rename it Luau Beef if you use coconut oil, or Roma Beef if you’re using EVOO. I’m kidding, of course. Whatever you call it, it’s yummy.

This meal can be prepared in advance and even stored in individual microwavable bowls. If you add edamame, steamed carrots or other veggies, and fresh berries, you can call it a power bowl. 😊

Here’s the recipe:

Korean Beef Ingredients

1 lb. lean ground beef
1 Tbsp. sesame oil
¼ – ½ cup brown sugar (I use ¼ cup, plus 2 Tbsp. molasses because I love the taste)
¼ cup soy sauce (I use low sodium)
½ tsp. fresh ginger, minced
1 large clove minced garlic
½ to 1 tsp. red pepper flakes (optional)
Green onions to garnish

  1. Heat skillet. Add sesame oil and brown meat with garlic until meat is done. Drain excess oil/fat.
  2. Add brown sugar (and molasses if using), soy sauce, ginger, red pepper (if using), salt and pepper to taste. Simmer a few minutes, stirring often. Don’t allow it to dry out. If it seems too dry, add a little water or broth (by spoonsful so you don’t overdo it). Serve over rice and garnish with chopped green onions.

I add steamed carrots or broccoli to make this a complete meal. Buy a bag of frozen veggies, prepare, and serve over the beef and rice, or prepare in a bowl as stated above for a neat power bowl.

Other substitutions: you can dice up regular onions (red, white, or yellow) to garnish if you don’t have green onions.

Sometimes, the rice is the most difficult part of this dish! Make it super simple by using instant rice.

What’s your favorite easy recipe? I hope you’ll find several to add to your regular menu rotation as our writers share theirs. We’ll be here every Monday and Friday with a new post and as always, you’re invited to add yours in the comment section.

Welcome to September! We’ve planned a fun month at Inspired Prompt and would like to invite you along as our crew and friends talk about cooking and share some of their favorite easy recipes. — You can Tweet this!

Writing Prompt: It’s almost five in the evening. Marie’s boss and her husband would arrive at seven. She has some frozen chicken breasts in the freezer and a few lonely veggies in the fridge, a box of angel hair pasta in the pantry. What can she do?

From Grandmother’s Kitchen: Pecan Pie

The holidays have always been a favorite time of year around my house. Not because of presents, but the time spent in the kitchen sharing memories as we bake. At the end of October, the cookbooks fly off the shelves as everyone searches for new recipes to try during the coming weeks. Pies, cakes, candy, and rolls. No matter how many new ones we add, there is always room for the familiar and beloved recipes of yesteryear from Mom’s and Grandma’s kitchen.

One of my favorites is Pecan Pie. Not too sweet. Just ooey gooey goodness. Did I tell you it’s great with a piping-hot cup of coffee? Yummy.

pecan-pie inspired prompts gail johnson

Click to Tweet: There is always room for the familiar and beloved recipes of yesteryear. #recipes #holidays

Pecan Pie

Preheat oven to 325 degrees

1 cup sugar
1 cup Karo syrup
4 eggs
1 tablespoon of vanilla
½ stick of butter, room temperature
1 cup chopped pecans
1 tablespoon of flour
2-9 inch regular shells

In a large bowl mix sugar, syrup, beaten eggs, vanilla, and butter. Add flour and pecans. Pour into piecrusts. Bake for 1 hour or until firm on top. Let cool before slicing. 🙂 Enjoy

Now, it’s your turn. What are your favorite holiday memories? Do you have a favorite recipe book? Feel free to share in the comments.

Happy Thanksgiving!

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Get Ready for Some Football!

by Betty Thomason Owens

Hello, September! Another month nearly caught me by surprise, especially when I saw the topic for our articles. Football–College or NFL? I can hear my friends’ laughter right now, because those in the know, know I don’t like sports.

But, maybe I should clarify that remark. I can’t watch sports. Games stress me out. And heaven forbid I know someone on the team. I want to hide in a closet till it’s all over. Who won? Wait–just give me the bottom line here–I don’t want a play-by-play.

My husband is a fan, but not a fanatic. He won’t usually watch college games. His decor of choice regarding football, is yellow and black. Go Steelers! If I was a fan, we’d be at odds, because I was born in one of the most beautiful cities in the continental U.S.–Seattle! Oh, yes–we’d be mortal enemies when the season rolls around. So I keep to myself and only take part when it’s time to go to our favorite annual Superbowl party.

This month, we’ll be hearing from our usual crew members, as they share their favorites and hopefully a recipe or two. And we’ll host a couple of guests, one of whom is an absolute football fan-a-tic. Big time.

So get out your pom-poms, cheese-hats, or whatever else you like to wear or take to a ball game and get ready for some football!

Click-to-Tweet: Get ready for some #football! College, or #NFL? #recipes

Writing Prompt: April loved football, but she didn’t like the battle that ensued when…


Here’s my favorite tailgate/Superbowl recipe (Yum!):

This 7-Layer Mexican Dip is nothing but goodness! Layer after layer of deliciousness, piled high. It’s everyone’s favorite thing to dip their chips into, and so easy to make this winner of a dip!
Recipe type: appetizer
Serves: about 40
Ingredients
  • 2 lbs lean ground beef
  • 2 packets (1 oz each) taco seasoning mix
  • 1 (16 oz) can refried beans
  • 1 (12 oz) container sour cream
  • 4 medium to large avocados
  • Juice of half a lime
  • ¼ cup chopped fresh cilantro
  • 1 small red onion, chopped
  • ½ tsp kosher salt
  • ½ tsp garlic powder
  • ½ tsp freshly ground black pepper
  • 4 vine ripened tomatoes, seeded and diced
  • 2 cups shredded cheddar or Mexican blend cheese
  • 1 bunch fresh green onions, sliced
  • 1 (2.25 oz) can sliced black olives, drained
Directions
  1. In a heavy skillet, combine ground beef with 1 packet of taco seasoning. Stir well and cook on medium until cooked through. Drain. Combine cooked beef with refried beans and set aside.
  2. In a bowl, whisk together the sour cream and 1 packet of taco seasoning mix. Set aside.
  3. In a bowl, place peeled and seeded avocados and mash well. Add lime juice, chopped cilantro, chopped red onion, kosher salt, garlic powder, and fresh black pepper. Set aside
  4. In a 9×13 or similar size serving dish, evenly spread the beef/bean mixture on bottom. Continue layering in the following order: sour cream mixture, guacamole, diced tomatoes, and shredded cheese. Top evenly with a layer of green onions and sliced olives. Wrap tightly, keep chilled, and serve with hearty corn chips.

Source:  Chew Out Loud 

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