Here’s a salmon tomatoes and scallions frittata from the leftover pan-fried salmon I made the other day.

Salmon Tomatoes & Scallions Frittata (Image © Dexie J Wharton)

INGREDIENTS:
leftover salmon fillet, flaked
7 eggs
1/4 cup of cream (or milk)
2 sprigs of scallions, chopped
1 large tomatoes, chopped
3 cloves of garlic, peeled and chopped finely
salt & pepper
shredded cheddar cheese
oil

Preheat the oven to 350°.

Sauté garlic, scallions, and tomatoes. Add the flakes of salmon, season with salt and pepper. Cook for about 5 minutes. Stirring occasionally.

Beat the eggs with cream or milk. Season with salt and pepper. Pour it over the salmon mixture. Gently incorporate egg onto the salmon mixture. Let it cook to set for about 3-5 minutes.

Sprinkle the cheese on top. Transfer the pan into the oven and cook it there until the eggs has set and been cook and the the cheese has melted.

Salmon Tomatoes & Scallions Frittata (Image © Dexie J Wharton)

Slice in triangles then serve. One slice is not going to be enough for one person, trust me. Use whatever leftovers you’ve got in your fridge to create delicious frittatas.

Post from: Blisstree

Salmon Tomatoes & Scallions Frittata

Shawnery commented on my post, Organizing Beads and Embellishments, and shared her inexpensive methods of storing these items:

When I first started, we didn’t have a lot of spare money so buying a lot of new containers was out of the question. We were on [a] diet at the time so we ate a lot of eggs. I had a ton of the two dozen egg containers laying around and it turns out to be the perfect containers. I arranged each tray color. They stacked on top of each other easily so it helped out with space.

When I took a class at the college and needed to transport my stuff, I borrowed my sons tackle bag which had 3 lure storage trays. Those worked great also.

We have moved several times and each time I put cotton balls to fill the gaps [in the egg cartons] and then wrap the whole thing with saran wrap. A few beads sneak out but everything is mostly in tact and organized each time we unpack.

Image: sxc.hu

Thanks, Shawnery, for letting us know about these great organizing and storage ideas.

Post from: Blisstree

Inexpensive Bead Storage Ideas

I told them about Ukrainian Easter eggs and encouraged the youngsters to take their time and do a really great job coloring.  The results were lovely.

Ukrainian Easter eggs, or Pysanky, has evolved into a year-round art, not simply something done at Easter time.  They are lovely and painstakenly done and really are art pieces.

I’ve discovered a site, LearnPysanky, where you can learn how to do this intricate coloring, as well as  learn the history and legends.  There also are coloring pages to print for youngsters, recipes, egg designs and more.

Share your experiences about making Ukrainian Easter eggs.  Are they a tradition in your home?

Post from: Blisstree

Making Ukrainian Easter Eggs or Pysanky

Author Tim Ferris of fourhourworkweek.com demonstrates how to peel a hard-cooked egg without actually peeling it, using just a little baking soda and some lung power. Have you tried this?

Post from: Blisstree

Peel an Egg Without Peeling It

This recipe is a specialty of the Candlight Inn in Napa, California - just about 4 hours south of me. The Candlelight Inn is located in the heart of the California wine country, on grounds surrounded by beautiful Redwoods and Cypress Trees. They serve a 3-course breakfast each and every morning in a gorgeous romantic atmosphere.

Artichoke and Roasted Red Pepper Strata

Ingredients:
12 eggs
2 tsp. hot sauce
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup melted butter
1 pint cottage cheese
1 lb. shredded cheese, such as Jack & Cheddar mixed
8 oz. marinated artichoke hearts, coarsely chopped
8 oz. roasted red peppers, chopped
4 slices white bread, crusts trimmed off and cut into cubes

Directions:

Beat eggs and add hot sauce. Mix flour, baking powder and salt together, whisk into eggs. Add melted butter, then fold in cottage cheese, shredded cheese, artichoke hearts, and roasted red peppers.

Sprinkle bread cubes into 2 buttered 8″ x 8″ glass baking dishes. Pour egg mixture evenly over the top. Recipe can be prepared ahead up to this point, covered, and refrigerated over night.

Bake at 350 degrees for 45 minutes or until eggs are firm and knife comes out clean. Garnish with sour cream and green salsa. Serves 16.

Recipe posted with premission from BNBFinder.com
Image credit: BNBFinder.com

Post from: Blisstree

Roasted Red Pepper and Artichoke Strata

Among these are:

1. Cook your foods to the proper temperatures; eggs need to reach 160
degrees throughout. Cook eggs to a point where yolks and whites are
solidified. Use a thermometer to be sure.

2. Purchase pasteurized eggs — make sure the label says pasteurized –
and enjoy a full range of foods such as eggs over easy, cookie dough or
Caesar salad, without the risk associated with non-pasteurized eggs.

3. Wash hands frequently when handling raw egg products and before and
after handling eggs.

4. Refrigerate eggs. Make sure not to expose eggs to the “danger zone”
temperatures of between 41-135 degrees Fahrenheit.

5. Don’t be afraid to ask how food is prepared when dining out. Make sure
kitchens practice food safety preparation. Kitchens should not save
egg wash, use batter containing eggs from one meal to the next or pool
eggs. Don’t eat eggs that are prepared in lightly cooked styles unless
pasteurized shell eggs are used.

(photo credit: stock xchng)

Post from: Blisstree

Egg Safety Tips

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Have a happy Easter!

I might not have had the most heart healthy brunch this morning but I think I deserved it.

Post from: Blisstree

Mother’s Day Heart Healthy Brunch (NOT!)