My obsession with Trader Joes continues. The hubby is traveling so I took some time to shop and load up on fresh produce and all the products I love from this store. I don’t do a lot of carbs but I am now a bit obsessed with this flatbread. I used it last night for the chicken gyros I made (stand by for that recipe, it was great!) And used one this morning for avocado toast.
I love a super fresh avocado toast. I never order it in a restaurant because it always looks so sad and pale, like it came from a container. TJ’s had super fresh and perfectly ripe avocados yesterday. I like my guac a bit chunky so I roughly mash it, add onion, jalapeño, salt, pepper, and the juice from 1/2 a fresh lemon. I toasted my flatbread, topped with guac, feta cheese, and fresh San Marzano cherry tomatoes cut in half. I usually sprinkle a bit of either cayenne or red pepper flakes on top, but the jalapeño I had today was pretty hot and I didn’t need more heat.
My daughter recently moved out, into the big world! We had her and her boyfriend over for Sunday brunch today, it was fun to again cook for more than two people (I may have gone a little overboard). We started with mini-quiches followed by fresh banana bread, a Stromboli and a tossed salad.
I cook the mini-quiches in a cupcake tin. I put whatever fillers I’m using (these were filled with spinach, feta, olives and artichoke hearts) into a buttered cup then top off with scrambled raw egg. Bake for 20 minutes until egg is cooked through and serve immediately.
Pro-tip: Sauté freshly chopped spinach slightly before adding to tins. Also make sure all fillers are roughly chopped.
The banana bread – truth – from a box mix – and there’s not a crumb left so I guess it was good.
Stromboli is super fun to make. You can use any ingredients that you have on hand and you can make it either sweet or savory. The one I made today used only half a pizza dough (from our local pizzeria) and was topped with ham, mozzarella, artichoke hearts, spinach and cherry tomatoes. Bake for about 40 minutes, cut and serve!
The fun part of making a frittata is that it’s a great way to get rid of leftovers. In this case we had some potatoes, broccoli rabe and a few kalamata olives from apps the night before. I employ my cast iron skillet for this meal. Since I learned how to take care of this persnickety, heavy pan it has become my favorite.
To make any frittata, start by sauteing your veggies in a little EVOO. When veggies are warmed up (remember I used leftovers so they’ve already been cooked) add a tablespoon of butter and spread veggies out evenly on bottom of pan. Pour in your well scrambled eggs (I use my Kitchen Aid so that the eggs are nice and airy). Lower heat and cook on stovetop for about 3 minutes. Transfer to a 375 degree oven for 15 minutes. You can test doneness by inserting a toothpick, if it comes out clean you’re done!