When it comes to holidays and food, I am ALL about scoring ham bones and turkey bones and chicken bones when the feast is over. This year I made a succulent ham in the slow cooker for Thanksgiving and I was freakishly excited to get home and start making..Read More
Especially for us mothers, life is so nuts, isn't it? When I sit back and think about everything that is expected of us on a daily basis, I reach for my paper bag to pant heavily into. By the time evening rolls around every day, after having crammed about 39 hours of stuff into a 12-hour period, I cannot believe I have to think about making dinner.Read More
Lately I have been chipping away at my to-make list of comfort foods. I've been wanting to make something along these lines for so long. It was super easy to make this Chicken Pot Pie Casserole. It is comforting, delicious and low calorie!Read More
This is Week #40 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
Another crazy week has come and gone. This week brought the passing of my grandmother. It's hard for me to imagine a world without my Grandma Ruth in it. I have such fond and vivid memories of her from when I was a child. The smells that came out of her kitchen will forever be deeply etched in my being. She had the best-smelling kitchen on the planet! Soon I will do a few posts in honor of her (involving cinnamon rolls and brownies), but for the time being anything I create in my kitchen makes me think of her.
I was skeptical about this recipe. A pea and mint tortilla? I mean, I love all of these ingredients, but mixed together? It turned out great, though. And it is ridiculously easy to make. Personally, I'd classify it as a frittata, but that's just me!
Preheat the broiler on your oven.
In a large ovenproof nonstick skillet, melt 4 tablespoons of butter. Add 1/2 pound of frozen baby peas (thawed, drained and patted dry) and cook over moderate heat until warm, about 3 minutes.
In a large bowl, stir together until smooth:
1/2 cup plain Greek yogurt
8 large eggs
1/2 cup coarsely chopped mint
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Pour the egg mixture over the peas and cook over moderately high heat until set on the bottom and around the edge, about 4 minutes. Transfer the skillet to the oven and broil 6 inches from the heat for about 3 minutes, until the top of the tortilla is set and lightly golden in spots.
Slide the tortilla onto a plate, cut into wedges and serve with 1 more cup of plain Greek yogurt.
I hope my kitchen smells make you proud, Grandma Ruth!