Easy little pizzas
This is another recipe from my first cookbook from my godparents. I like making it on Tuesdays when hubby hosts gaming night because it is relatively painless to make. We have also made it for lunch on the weekends. I have made a few modifications to this recipe since I first made it, and the result is the recipe below. I prefer using kaiser buns, but you can use any large bun that you prefer. Enjoy!
Mini pizzas
Mini pizzas
A frittata
I've always wanted to attempt a frittata, and this is one that I found in 300 Best Comfort Food. I have a skillet that doesn't get used much any more that will be perfect for making it. You can easily substitute the ham and red pepper for other ingredients, if you don't want to use them. The frittata tastes quite good the day after as a heartier breakfast. Enjoy!
EDIT: Baking the potatoes the day before helps with prep, just be prepared for some extra time peeling.
Ham & potato frittata
EDIT: Baking the potatoes the day before helps with prep, just be prepared for some extra time peeling.
Ham & potato frittata
Single serving souffles
I don't make these souffles too often, but they are a nice finish to a long week. They come from Cooking: a commonsense guide. The first time I made them was when I was living in a house with one of my roomates from university. The trickiest part of making the mixture is folding the egg whites into the cheese mixture; if they are not folded in, you will lose all the air that was created while beating the whites. I haven't had the opportunity to experiment with extras added into the mix (such as spinach), but it's something to try for next time. Enjoy!
*EDIT: The last time I made these, I added chopped ham and spinach to the mix, roughly a quarter cup of each. Once the egg whites have been folded in, carefully fold in the ham and spinach and continue the recipe as normal.
Cheese souffles
*EDIT: The last time I made these, I added chopped ham and spinach to the mix, roughly a quarter cup of each. Once the egg whites have been folded in, carefully fold in the ham and spinach and continue the recipe as normal.
Cheese souffles
A lentil salad
This recipe comes my Pampered Chef book Cooking for two or more. To aid in my quest for adding more salads to our meal rotations, I decided to try this recipe. It is surprisingly filling with the lentils, and very refreshing with the mint and lemon zest-garlic dressing. The recipe itself is also relatively quick to prepare; the vegetables, cheese and dressing can all be prepared while the lentils cook. To help dial down the strong onion taste, I used a tip provided for a previous recipe: once the onions are chopped, soak them in cold water, then drain once you're ready to put the salad together. You still get that onion taste without it being too overpowering. Enjoy!
EDIT: We have lately taken to using quinoa instead of lentils; the salad is more filling and takes to the ingredients quite well.
Moroccan lentil salad
EDIT: We have lately taken to using quinoa instead of lentils; the salad is more filling and takes to the ingredients quite well.
Moroccan lentil salad
Fancy roast beef samich
In an attempt to expand on simple meals for Tuesdays, I've been trying the sandwich and wrap recipes found in my 300 Best Comfort Foods book. This particular sandwich is a big time winner and is quite filling as well. We ended up using submarine sandwich rolls, which resulted in a very generous helping of the cream cheese spread for each roll, and only one tomato for all four sandwiches (hubby isn't a big fan of tomatoes, but will eat them). I also ended up using deli roast beef, and it worked just fine. Enjoy!
Hot Roast Beef Heroes
Hot Roast Beef Heroes