Simple Sunday Morning Breakfast–Fill Your Bellies; Warm Your House

 

I suppose it was to be expected.  Cold temperatures and snow flurries have intruded upon those of us that live in the Finger Lakes Region of New York State.  I’ve switched to wearing boots and a warmer jacket when I venture out.

But what about inside?  This morning our house was cooler than it has been and I was eager to get a fresh pot of coffee brewing.  And while the coffee warmed my soul and awakened me, it didn’t help warm the house.   Yes, I could have turned up the heat, but I had a much better idea like making breakfast in the oven.

With a plan in mind, I turned on the oven and started by raiding the fridge.  I came up with lot’s of healthy veggies, my favorite cheese -Jarlsberg Lite, low-fat ham, and of course our farm fresh eggs.  You can see where this is going can’t you?  All the fixings for a delicious frittata!

Making a frittata does not require a recipe or an exact science.  It’s more about adding a variety of your favorite ingredients. or those ingredients that you happen to have on hand at the time.

Here is how simple it is:

  • Preheat oven to 325 degrees
  • Grease a pie pan with non-stick cooking spray
  • Beat (4) large eggs in a large mixing bowl
  • Add 1 cup of milk to the eggs (I used skim)
  • Add diced veggies, grated cheese, and cooked meat to the egg and milk mixture (I added onion, red pepper, spinach, ham, mushrooms, and Jarlsberg to mine frittata)
  • Salt & pepper
  • Top with a little more grated cheese
  • Bake until the frittata is firm and a toothpick comes out clean when inserted into the center
  • Remove from the oven and allow to cool about 10 minutes before cutting

I opted to go for a crust less quiche for a couple simple reasons.  Less calories and  less fat.

This is a perfect dish to prepare in advance if you are having overnight guests. Think about the holidays that are fast approaching.  

What ingredients would go in your favorite frittata?

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Bacon Ham & Cheese Frittata

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We have chickens.  We have eggs.  We have lots of eggs.  Here is what you make with lots of eggs – a frittata.

I usually make quiche but today I wasn’t in to mood to make a crust.  You know what I’m talking about don’t you? So, I searched for a good frittata recipe at All-Recipes.com .  I found one that looked and sounded delicious, and got great reviews too. 

I modified the recipe a bit.  I used 10 eggs instead of the 6 the recipe called for.  I also added 1 cup of diced ham (since I had a lot left over from a prior meal,) and I cut the bacon down to 2 strips since I didn’t have the 5 strips that the recipe called for.

The frittata turned out great.  This makes a quick and easy breakfast.  It also makes a quick and tasty supper in a pinch – just serve with a salad and fresh bakery bread.

Go ahead, make a frittata, be creative, and support your local egg farmers!

Enjoy!

Old-Fashioned Blueberry Custard Pie

In my last post I left you all hanging.  I promised you more information about an old-fashioned blueberry custard pie I had made after picking fresh blueberries. Here is the continuation as promised.

I decided to make a custard pie for several reasons.  The first reason, our chickens are out doing themselves in egg production these days.  The second reason, I haven’t had a piece of old-fashioned custard pie since I was a little girl. And thirdly, I wanted to pick blueberries but needed an excuse to make something oh – so comforting with them.

With no recipe in my recipe box for a custard pie I decided to search on-line for one.  The first recipe I came to was submitted to Food.com by Michelle S – and it looked like a winner.  There were great reviews and the recipe sounded so easy.  I figured what the heck, I’d give it a try.

The only problem with the recipe? I didn’t have any evaporated milk on hand and the recipe called for it.  I thought about running to the store for a brief second and then I decided to do a little more research.  I found other recipes that didn’t call for evaporated milk so I decided to go ahead and make it with the skim milk I had on hand. 

What I liked about this recipe?  You use a pre-baked pie shell, you dump your berries directly into the pie shell, and in a separate bowl you mix your eggs, milk, sugar, flour and vanilla together. Once your egg mixture is ready you pour it over the berries and it’s ready for the oven.  Easy, easy, easy….

I could barely wait for it to cool before I sampled it.  And then there was the moment of truth.  Would this recipe stand up to the great reputation it had seemed to earn? 

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The pie was DELICIOUS!   Perfect – not too custardy, lots of fruit, and sweet and smooth – no disappointments.  This pie definitely lived up to it’s given reputation.

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This is one of those times that I couldn’t finish taking pictures without tasting.  As you can see, one taste lead to another and another.

This pie would be great made with other berries too. I’m thinking a red raspberry custard pie is in my future.

Hello Baby!

Baby

 

 
Last year my husband and I bought six Peking ducks (chicks) at Tractor Supply Company.  This was a new adventure for the two of us.  Of the six, two didn’t make it because of birth defects, but we were fortunate to raise three healthy drakes, and a hen.  The ducks have been so much fun to watch, listen to, and have around.
 
 
  
This spring we decided to see if we could get some more babies from Momma.  So when the weather started to warm up we started leaving the eggs she layed in her house.  Eventually, she built a nest and stopped laying eggs when she figured  she had all she could handle.  Of the eight eggs she laid, she discarded four.  We figure she realized they weren’t developing.  So for 29 days now we have been watching to see the first sign of life. I knew something was up today when my husband was headed to the house with something small cupped in his hands.  Sure enough, it was Baby.  Still wet from his/her hatching. 
 
 
  
From what I’ve read the hens are good at hatching their eggs but their maternal instincts don’t go much beyond that.  I’m not sure I believe that but we didn’t want to risk something happening to Baby so my husband put him/her in with some baby chickens we are now raising that  are about a week old.  The baby chickens accepted Baby with no problems.
  
Tonight, Baby is strong, fuzzy, eating & drinking and making lots of noise!   I took this picture this evening, Baby is less than a full day old.