Make it! My Take on a Fresh Tomato Spanish Tortilla

I've never loved tomatoes more than I have this summer.  I'm not actually sure why.  Maybe it's because I've planted fewer tomato plants and so each red or yellow orb seems a little more special.  Maybe the tomatoes this year just taste different.  Either way I'm enjoying tomatoes more that ever before.  But here's the thing,  I don't like store bought tomatoes. Call me a brat, but I just don't.  I'll do without. From the garden though? I'll find a way to incorporate them into breakfast, lunch and dinner. 

This took less than 5 minutes to prepare.

And speaking of breakfast, lunch or dinner, here's a terrific and simple dish that's as lovely to look at as it is delicious.  If you're lucky enough to grow your own tomatoes  (or zucchini, or squash, or any other tasty veggie), or have neighbors that share, this will make for a flavorful meal at any time of the day. It's high in protein, and anywhere from $.20-$.65 per serving and makes 6 servings (1 egg a piece).  Bulking it up with potatoes and veggies is a great way to get some more vitamins and filling of tummies. It's a perfect vessel to use up more shabby vegetables or tomatoes. 

The hallmark of a traditional Spanish Tortilla is thinly sliced potatoes and eggs cooked in a round dish and sliced in wedges.  If you'd like a more traditional preparation, see here. It's a simple dish similar to an omelet, but my version is easy and takes less time (well - if you have leftover roasted potatoes like I did that need using up).  It's also just so pretty to look at.  You can serve it hot or cold.

As with anything I cook, this is a loose recipe.  No need for strictness here.  Add anything you want really that sounds yummy to you.

Here's how I made mine...

Easy Spanish Tortilla with fresh Tomatoes

6 Eggs

Kosher Salt

Pepper

Smoked Paprika

Small handful (1/4 cup-ish) shredded cheese (I used a Trader Joes 4 cheese blend with parmesan)

Tomatoes or other veggie thinly sliced

Leftover roasted potatoes

Fresh parsley (any green herb - dried or fresh works)

Preheat oven to 350 degrees. Put your eggs in a round baking dish. Sprinkle salt pepper and smoked paprika to your taste.  Add in the roasted potatoes that you served four days ago at a dinner party and need to use up because you will simply not waste any more food.  Slice tomatoes thick or thin and lay on top of the eggs (the tomatoes, not you). Sprinkle with cheese even if you are lactose intolerant because: CHEESE.  Add some fresh parsley to the top.

Cook until eggs are done (probably 20-30 minutes or however long it takes to clean the kitchen).  I do a quick 5 minute broil on high at the end to get that beautiful golden top (keep a watchful eye so you don't burn it).

Try to forcefeed your daughter who hates tomatoes. 

Golden and bubbly. Prepare to stuff in face.

 That's it! Easy huh?  

Do you make egg pies or Spanish tortillas in your home?

Make It! Watermelon Shaved Ice

Nothing beats a cool slice of watermelon on a hot day...right?

Until last night I didn't think so, but that was before we tried a little experiment in the kitchen with frozen watermelon.

I had a bunch of watermelon leftover from a party that needed to be eaten up quickly.  I had heard you could freeze it, so I popped the cubed pieces into a tupperware and into the freezer.

My kiddo really liked how it tasted frozen, but I thought I'd try to improve on the fun and pop it in the food processor.

This may work with any number of blending tools, but I used a hand powered food processor a friend gave me for my birthday.

It turned out perfectly! So sweet and delicious and powdery, and free from all the typical nasty chemicals and colorings and artificial sweeteners that come with regular shaved ice.

I think this would be really yummy with frozen peaches and nectarines too!

Make It! Pan Fried Radishes

I'm not the biggest radish fan.  My daughter loves them with just a sprinkle of salt, but at most I can have a couple of pieces that way.  I try to have them around for her when they are in season, but because I tend to avoid them, sometimes they are forgotten in the fridge.

Recently I had forgotten to put the radishes in the crisper drawer and after a few days they already started to wilt. Not knowing what to do with wilty radishes I left them a few more days.  Hmmm, what to do, what to do. They were still edible, but would need to be prepared quickly.

I decided I'd try something a little different.  I sliced them up and pan fried them on high heat in a little butter.  I salted them and sprinkled  a little seasoning on top.  They turned out amazing! All the bitter/spicy bite of the radish was gone, but there was still a ton of flavor.

The other night I had a couple of friends over for dinner and I wanted to recreate this dish.  I was out of butter so I just used a dash of grape seed oil in the pan. I also used the inner parts of the rough broccoli stalk I had leftover, and sliced them thinly.  I sprinkled the sliced radishes and the broccoli stalk with salt and a little thyme and some pepper.

I cooked on high in a ceramic sautee pan, flipping the radishes and stalks frequently so they wouldn't burn.  They were done when they were well cooked and a light golden brown. Again, they turned out delicious! They were a big hit and the first thing to be eaten up by everyone.

This is an easy dish that takes only a few minutes to prep. It can be cooked in any kind of fat, and any many spices would go well with it.  Or you can just stick to salt and pepper.  Give it a try and let me know what you think!

Have you ever cooked radishes? What do you cook that most people eat raw?

Frugal Spotlight: Mother's Day Edition

Mom on Easter Sunday

In honor of Mother's Day, I'd like to share some wisdom from a frugal woman who came before me, my mom. Both my parents enjoyed life, but never overspent. They found joy in simple things like daily walks, and working in the yard, but we kids (five of us) kept them pretty busy in our younger years. My mom was active in community theater, loves her yoga and can often be found watching one of her six grandkids, or working in the yard (or, very likely sprouting some who knows what in the kitchen). 

Because they were wise with their money they were able to put their money where it mattered, and are able to enjoy a retirement with a fair amount of travelling, golfing, and whatever else it is that makes retired people happy (although they watch my daughter before and after school almost every day, so I don't know if that qualifies as total retirement). 

I asked my mom, Margy, her favorite frugal tips. Without further adieu...

Tip one:

Homemade Mayonnaise

1 coddled egg (To coddle an egg, simmer an egg in it's shell (in not quite boiling water) for 1-2 minutes.

1 tsp lemon juice

½ tsp of Dijon mustard

½ tsp salt

2/3 cup of olive oil

You can use a blender or small deep mixing bowl with an immersion mixer (the preffered method for me).  Slowly pour oil in while mixing with other ingredients.

This makes about 1 cup and can keep for a couple of weeks in the fridge and tastes so much better than store bought mayo. I like a little extra lemon for added tangy flavor.

Tip two:

Seed Containers

My mom is an avid gardener. She often starts seedlings in the house.  She saves various containers such as plastic clam shell containers to start the seeds in (just pokes holes in the bottom for drainage), or reuses one from the nursery.  She waters these gently by using a water bottle that has holes poked in it's lid.

My little brother and I, in early 1980s garb, "helping" Mom in the yard.
That plain old dirt patch is now a thriving flower bed.

Tip three: 

Better Butter

We grew up with something called "Better Butter" in my house.  It's a way to stretch pricey butter, and makes an easily spread for toast and the dinner table. 

Better Butter is one of the simplest things to make as it only has two ingredients: Butter and oil.

My mom uses olive oil, but in the past probably used vegetable oil. Mild flavored oils work best.

Simply take room temperature butter and add oil and blend until you get a yogurt like consistency.  It will firm up a bit in the fridge. It's much healthier than margarine and other spreads with the trans fats.

Because of my mom's example, the frugal life never seemed that hard or scary, it just seemed sensible.  Of course there were adjustments I had (and still do have to make) along the way, but having a great teacher sure does help. 

Happy Mother's Day, Mom!

Mom and Dad at their shared 70th Birthday party.

Radish Salad and Cooked Radish Greens

A quick trip to the Farmer's Market yesterday brought these little beauties into my life.  Truth be told, I'm not a huge fan of radishes, but my daughter loves them - even plain! I'm more of a fan of the greens sauteed. They have a delicious hearty flavor.

Even though I'm not a huge radish eater, these were some of the most beautiful I had ever seen! The farmer had washed them well and the colors were vibrant red, pink and purple. It delighted me to be eating something that someone took such care in growing and presenting at the market.

I decided I would make a salad of the radishes. I simply cut the green from the radishes, rinsed them, and cut off the ends. I sliced them thinly, put them in a jar, added some rice vinegar, olive oil, and kosher salt. I shook it all in the jar and let it sit about an hour before serving. The vinegar does a great job of mellowing the spicy flavor.

Since it's a very small quantity, and rather big flavor, I served the radish salad on a small garnish of green leaf lettuce in a little pretty stemmed glass, and sprinkled once more with kosher salt. The kid ate it in 2 minutes flat!

  

With the greens, I rinsed them, clopped them up, and sauteed in a bit of olive oil.  When the leaves started to reduce I added a little rice vinegar (a staple in my kitchen). When they reduced a tad more I added a teaspoon or two of Kerry Gold butter.  I tossed with a bit of kosher salt and ate them - in about two minutes flat!  They were so delicious, and probably one of my new favorite greens.

Remember, never throw out the tops to your veggies! Most are absolutely delicious with minimal preparation. Two veggies for the price of one!