Tag Archives: cheese

Mushroom and Leek Frittata: Savior of the Most Important Meal


mushroom

Flickr image via orchidgalore

Sometimes I get overwhelmed. I get overwhelmed by the demands of work, the demands of family, and the demands of home. These are the time when I don’t manage to get the slow cooker set up the night before. These are the times when I would order take out and scarf it down without a second thought and end up feeling worse than before. But now that I am being more mindful of what I put into my body, I stop before I pick up the phone and make a frittata.

A frittata is an Italian omelet and makes great refrigerator velcro. I often put left over veggies, cheese, and meat together to create delicious and easy meals, served with a salad. They also make great next-day lunches. Many of the recipes I encounter for frittata advise putting non-stick pans under the broiler, but I am not comfortable heating non-stick pans to that temperature. I use my stainless steel.

Here is a recipe I find myself making again and again.

Leeks, Mushrooms, and Smoked Gouda Frittata

Ingredients:

6 large eggs

2 tbs heavy cream

1/2 cup shredded smoked Gouda

1/2 tsp salt

1 tsp freshly ground pepper

1/4 cup (small handful) fresh, finely chopped parsley

1 large leek

2 cups mushrooms sliced

2 tbs butter or ghee

1 tbs olive oil or coconut oil

Directions:

  1. Preheat broiler on high and place the oven rack in the upper one third of the oven.

    Broken Egg

    Image via brokenarts

  2. Place a large, oven-safe skillet (10 – 12 inch) over medium high heat and add the olive oil and butter.
  3. Add the leeks and the mushrooms and cook until the leeks and brown and soft and the mushrooms have browned.
  4. In a separate bowl, whisk together the eggs, heavy cream, salt, pepper, parsley and half of the cheese.
  5. Add the egg mixture to the pan. Slowly stir the sides and the bottom of the pan until you have large curds of egg mixture with wet parts in between.
  6. Allow the mixture to cook for another two minutes or until the underside has set.
  7. Sprinkle the rest of the cheese on top and place the frittata under the broiler for 5 – 7 minutes.
  8. When the top is brown, remove the pan from the oven.
  9. Allow to cool from 5 – 15 minutes before eating.

Flickr mushroom image via orchidgalore.

Egg image via brokenarts.

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Cheesy Cauliflower: The Key to Resisting Temptation


http://www.flickr.com/photos/indigogoat/190262751/

Flickr image courtesy of indigogoat

Tonight my friends and husband went to a wonderful restaurant, which I frequented before I made my dietary changes. One of the dishes I loved to order from this restaurant is mac’n’cheese and I knew I would be horribly tempted if I even entered this establishment. Instead of setting myself up for failure, I decided to stay home and attempt to create a cheesy and satisfying dish I could eat within the confines of my diet.

Normally when making a cheese sauce, you first make a bechamel sauce, using a roux, and then add cheese. Because I am committed to not eating gluten and to eating low-carb, I needed to find another recipe for when I splurge. Instead of using the roux, I thicken this sauce by first thickening the cream and then adding cheese.  For the cheesy cauliflower, I first roast the cauliflower in the oven to add another layer of flavor and to concentrate the sugars.

Cheese Sauce

http://www.sxc.hu/photo/421161

Image courtesy of ngould.

Ingredients:

2 cups heavy cream

2 cups freshly grated cheese

1/4 tsp ground mustard

1/8 tsp cayenne pepper

1/8 tsp freshly grated nutmeg

salt and pepper to taste

Directions:

  1. In a sauce pan, heat the milk over medium-high heat until it is boiling.
  2. Continue boiling until the sauce is thickened like a cream sauce, about 15 – 20 minutes.
  3. Add the ground mustard, cayenne pepper, and nutmeg.  Stir to combine.
  4. Reduce heat to low and starting adding cheese by the handful.  Whisk they sauce until the cheese is completely melted and then add your next handful. I normally use whatever cheese I happen to have on hand – some cheeses that I find best for this application are fontina, smoked gouda, edam, havarti, brie, aged cheddar, and asiago. I do not grate the cheese ahead of time or purchase grated cheese because this adversely effects the quality of the sauce.
  5. Add salt and pepper to taste
  6. Serve immediately.

Cheesy Cauliflower

Ingredients:

1 lb fresh or frozen cauliflower

4 tbs olive oil

2 cups cheese sauce

1 cup grated cheese

pepper

Directions:

  1. Place rack in the top one third of the oven and preheat oven to 425 degrees.
  2. Place cauliflower in a casserole dish and cover with olive oil.
  3. Roast for 10 minutes, turn, and roast for 10 minutes more until some browning is present.
  4. Remove cauliflower from oven and then add the cheese sauce and sprinkle with cheese.
  5. Return to the oven and bake for another 10 minutes or until the cheese has melted and browned.
  6. Allow to cool for 10 minutes and serve.

Cauliflower image courtesy of inigogoat.

Cheese image courtesy of ngould.

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