Sweet Potato and Kale Frittata

When I originally introduced myself, I promised cooking fiascoes. I'm happy to report that I have no had any major disasters since I started this blog. Until I tried to make a frittata.


Why was I trying to make one? Well, I bought kale for the first time over the weekend. The beautiful little bouquet of organic, purple-tinted leaves has been sitting in the bottom of my fridge for three days, crying out for love while I steadfastly ignored it.


So I did what any sane person would do. I Googled. And apparently, frittatas and kale are soul mates whose destinies were written in the stars...


Ahem.


The problem came from the pan I was using. It isn't oven proof. "No problem," I thought optimistically. "I will just flip it like a big omelete!" Forgetting, of course, that I am incapable of flipping a simple 2-egg omelete on a good day.


When flipping failed, I tried cooking it covered on low to get the middle and top done. Still failed. I ended up with a burnt bottom and runny top. In the end, I flipped the monster onto a greased cookie sheet and finished it off in the oven. Not as pretty, but it got the job done.






I am posting the recipe and instructions anyway, because the frittata itself actually tasted extremely good! (According to Keith it "tastes amazing with a shit-ton of ketchup," but you can ignore him. That's what I do.)

Sweet Potato and Kale Frittata
(inspired by Eggs on Sunday)

Olive oil
2 red potatoes
1/2 of a sweet potato
1/2 of a large yellow onion
2 cups chopped kale stalks removed
1 cups sliced baby bella mushrooms
3 cloves garlic
1 tsp thyme (or other dried herb)
1/4 cup parmesan cheese
Salt and pepper to taste



Generously coat the bottom of a large oven-proof pan with olive oil and set on medium heat. When heated, add sweet and red potatoes, and onions. Add mushrooms and garlic after 10-15 more minutes (before potatoes get too soft). Cook until the mushrooms start to brown, add the kale and cook until it wilts. At this point the potatoes should be soft, but not mushy. Cook longer if needed.


While you are cooking the vegetables, mix 8 eggs in a separate bowl. Whisk vigorously so that the eggs are light and fluffy.


Season the vegetable mixture with salt, pepper, and thyme. Sample your veggie of choice. Adjust seasonings as needed. When you are satisfied, add the eggs straight into the skillet. Use a spatula to flatten the top layer (it helps if you have an even layer in the pan before pouring the eggs in). Preheat your oven's broiler setting.


Cook the eggs until the edges and bottom are set (the top will still be runny). Sprinkle with parmesan cheese and place in the oven directly under the broiler. Take the pan out when the top is just beginning to brown and the eggs are done.

Spiced Shredded Beef Sandwiches

I am in love with my crock-pot.



It was purchased months ago and sat in the back of my cupboard, forgotten, until winter came along. Now? It is out at least once every two weeks, producing stews, chilis, and pot roast.


I can comfortably admit that meat and I do not mix well. I always seem to have made it too dry, overspiced, undercooked, burnt, or half-frozen. Not that I mind. Give me a fresh summer veggie pasta dish over a grilled steak any day.



Needless to say, the crock-pot saved Keith from a life of meatless meals.





Spiced Shredded Beef Sandwiches
(inspired by Family Circle magazine)

1 cup beef broth (low sodium)
1 jar (8 oz) hoisin sauce
1/4 cup white vinegar
2 teaspoons Chinese five-spice powder
2 teaspoons garlic powder
2 teaspoons chili powder (optional)
2 ribs celery
2 large carrots
1 thin-cut beef brisket or chuck roast (2 lbs)
1/4 teaspoon salt
1/2 teaspoon black pepper
1 head bok choy



Whisk beef broth, hoisin sauce, vinegar, five-spice powder, and garlic powder with 1/2 cup water in a small bowl. Add optional chili powder for a bit of extra kick - Keith and I both thought that this recipe could have used a bit more flavor.






Cut the carrots and celery into 2 inch long matchsticks, and line the bottom of the crock-pot with them. Add the beef brisket/roast - cut in half if you need to make it fit better. Do not cut it in more than two pieces, or you will be angry with yourself when you are fishing them out later.


Season the meat with salt and pepper and pour the beef broth sauce over the top of everything.






Cover and cook on low for 10 hours or high for 5. Always choose the low setting if at all possible - it makes the meat softer and more flavorful.



Walk away and enjoy your next 10 hours of freedom!





When the time is up, remove the meat and allow it to sit and cool on a plate or cutting board. Skim any fat off the top of the beef sauce and throw it out.


While the meat is cooling, slice up the bok choy into small, thin strips. Add the entire head to the crock-pot, cover, and cook on high for 10 minutes.





Shred the beef up with two forks while you wait for the rest of the mix to cook. Cut any long pieces up into bite-sized chunks. Scoop the meat back into the crock-pot and stir to mix everything back together. Cook for 5 more minutes.





Serve on buns, with a side of salad!


(I suggest small buns with small scoops for those watching calories. The magazine article claims that 1 serving has 479 calories - keeping in mind that they say this is only 8 servings.)