Roasted Red Pepper and Feta Frittata

Ingredients

• 1 Tbsp canola or vegetable oil 
• 2 cloves garlic 
• 3-4 packed cups baby spinach 
• ½ 12oz. jar roasted red peppers 
• 2 oz. feta 
• Salt and pepper to taste 
• Pinch of crushed red pepper (optional) 
• 6 large eggs 
• ¼ cup whole milk or half and half 

Instructions

1. Preheat the oven to 350 degrees. Mince the garlic and add it to a 10" oven safe skillet, along with the canola oil. Sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant. Fill the skillet with fresh spinach (about 3-4 cups packed) and continue to sauté until it has wilted (1-2 minutes).
2. Remove the peppers from the jar and slice into thin strips. Add the sliced peppers to the skillet and sauté for 1-2 minutes more. Season the vegetables with salt, pepper, and a pinch of red pepper flakes if desired. Remove from the heat and crumble the feta over top.
3. Whisk together the eggs and milk, adding a pinch of salt and pepper. Pour the eggs over the vegetables in the skillet, then transfer the skillet to the fully preheated oven.
4. Bake the frittata for 20-25 minutes, or until the center is puffed and the top is light golden brown. If more browning is desired, place the frittata under the broiler for 1-2 minutes. This will quickly brown the top without over cooking the egg inside. Slice into 6-8 pieces and serve (1-2 pieces per person depending on size and appetite).

Step by Step Photos

Begin by preheating the oven to 350 degrees. Mince two cloves of garlic and sauté them with 1 Tbsp canola or vegetable oil in a 10″ oven safe skillet. Sauté over medium heat for about one minute, or until the garlic becomes fragrant and soft (try not to let it brown).

Fill the skillet with fresh spinach (about 3-4 packed cups) and continue to sauté until the spinach wilts. Spinach wilts fast, so it will only take about two minutes.

Remove 1/2 the peppers from a 12oz. jar of roasted red peppers, and slice into thin strips. 

Add the peppers to the skillet and continue to sauté for a minute or two more, just to remove some excess moisture. Season with salt, pepper, and crushed red pepper (optional) to taste.

Crumble about 2 oz. of feta over the vegetables in the skillet. Remove from the heat. I buy my feta in an 8 oz. block, so it’s easy to just cut it into four pieces to estimate a 2 oz. chunk.

Quickly whisk together 6 large eggs and 1/4 cup milk (whole milk or half and half work best). Season with a pinch of salt and pepper.

Pour the egg mixture into the skillet over the seasoned vegetables and feta. The skillet should still be pretty hot at this point. Carefully transfer the skillet to the oven.

Let the frittata bake for 20-25 minutes, or until the center is puffed up and the top is light golden brown. If you want the top more browned than having just a kiss of color, place the frittata under the broiler for a minute. The broiler will quickly brown the top without overcooking the rest.

Brunch is served! You could also add some shredded mozzarella (before pouring in the eggs or sprinkled on top), crumbled bacon, artichoke hearts, or ham. Frittatas are extremely versatile!

Source from: http://www.budgetbytes.com/2015/08/roasted-red-pepper-and-feta-frittata/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29

Simple Tomato Cucumber Salad

Ingredients

DRESSING

• ¼ cup olive oil 
• 2 Tbsp red wine vinegar 
• 1 tsp dried oregano 
• ½ tsp salt 
• Freshly cracked pepper 

SALAD

• 4 Roma tomatoes (or two medium tomatoes) 
• 1 medium cucumber 
• ½ small red onion 

Instructions

1. Whisk together the olive oil, red wine vinegar, oregano, salt, and some freshly cracked pepper in a bowl, or combine them in a jar and shake until mixed. Set the dressing aside to allow the flavors to blend.
2. Thinly slice* the tomato, cucumber, and red onion. Place them in a large bowl.
3. Pour the dressing over the sliced vegetables and toss to coat. Serve immediately, or refrigerate until ready to eat. The onions will become more mild as they marinate in the dressing.

Notes

*The vegetables can be cut into small chunks if preferred.

Step by Step Photos

Begin by making the dressing to allow the flavors a little time to blend. In a small bowl or jar, combine 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt, and some freshly cracked pepper. You can customize this dressing by adding some fresh minced garlic, changing up the dried herbs, or even using a different type of vinegar. I wanted this salad to have a REALLY light and fresh flavor, so I kept the ingredients simple and didn’t complicate the flavors.

Shake or whisk the ingredients until combined. This very simple dressing does not contain an emulsifying agent, so it will begin to separate as it sits. That’s quite alright. It will still taste great once it’s coating the vegetables. Give the dressing a taste and add more salt, pepper, or herbs, if necessary. If the dressing is too bitter or tart for your liking, you can always add a 1/4 tsp sugar to help mellow it out (I like my dressing to have a bite).

I try to get equal amounts of tomato and cucumber, with about half as much onion. So, I used 4 Roma tomatoes (because they were the best deal at the store that day), one cucumber, and half of a small red onion. Thinly slice the vegetables and place them in a bowl (you can cut them into a large dice if that’s easier).

Give the dressing a quick stir or shake, then pour it over the vegetables.

Then toss until everything is coated in the dressing. All done! You can serve it immediately, or refrigerate it for later. I find that the onions tend to mellow out a bit as they marinate in the dressing. So, if you have a hard time with fresh onions, making this ahead of time may help.

Source from: http://www.budgetbytes.com/2015/08/simple-tomato-cucumber-salad/ 

Smoky Parmesan Roasted Cauliflower

Ingredients

• 1 Tbsp smoked paprika 
• ½ tsp oregano 
• ¼ tsp garlic powder 
• ¼ tsp salt 
• Freshly cracked pepper 
• ¼ cup grated Parmesan 
• 1½ Tbsp olive oil 
• 1 head cauliflower 

Instructions

1. Preheat the oven to 400 degrees. Prepare a baking sheet by covering it with foil and misting lightly with non-stick spray.
2. In a small bowl, combine the smoked paprika, oregano, garlic powder, salt, freshly cracked pepper (10-15 cranks of a pepper mill), and grated Parmesan.
3. Remove the leaves from the cauliflower, then cut into small florets. Place the florets in a large bowl and drizzle with olive oil. Toss the florets until they are evenly coated in oil. Add about ¾ of the Parmesan spice mixture to the bowl and toss the florets until coated again.
4. Spread the florets out over the surface of the baking sheet, making sure they are in a single layer. Add any Parmesan and spices left in the bottom of the bowl to the top of the florets, then sprinkle the remaining, unused portion of the Parmesan spice mix over top.
5. Roast the cauliflower in the fully preheated oven for 40-45 minutes, or until the edges are browned and the cauliflower is tender. The parmesan will melt slightly and become crispy. Serve hot out of the oven.

Notes

Can be served plain or with dipping sauces like pizza sauce, marinara, or ranch dip.

Step by Step Photos

Preheat the oven to 400 degrees. In a small bow, mix together 1 Tbsp smoked paprika, 1/2 tsp oregano, 1/4 tsp garlic powder 1/4 tsp salt, some freshly cracked pepper (10-15 cranks of a pepper mill), and 1/4 cup grated Parmesan.

Remove the outer leaves from the cauliflower, then cut it into small florets. I’m not sure how best to describe the size, just keep in mind that they will shrink a bit as they roast so you don’t want them TOO small, but larger florets will take longer to roast.

Place the florets in a large bowl and drizzle 1.5 Tbsp olive oil over top. Toss the florets until they’re evenly coated in oil. Add almost all of the Parmesan spice mixture and toss again. Save about 1/4 of the Parmesan spice mixture to sprinkle over top just before baking.

Spread the seasoned florets over a baking sheet covered in foil and lightly misted with non-stick spray. Sprinkle any Parmesan mixture from the bottom of the bowl, as well as the reserved portion, over top of the cauliflower. That kind of creates a crust on top.

Roast the cauliflower in the preheated oven for 40-45 minutes or until they’re browned on the edges and the Parmesan has become a little crispy. Usually I stir vegetables at least once or twice while roasting, but this time I let it be so that the parmesan gets nice and crispy-brown on the bottom of the florets. It was SO GOOD.

Feed this to any self proclaimed vegetable hater and then see wha they say.

Also good dipped in a variety of sauces. NOM.

Source from: http://www.budgetbytes.com/2015/08/smoky-parmesan-roasted-cauliflower/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29

Mango Float - Mason Jar

材料：

兩個熟的芒果、

全麥餅乾幾片、全麥餅乾碎適量（將全麥餅乾掰碎後用保鮮袋包好，用毛巾包裹保鮮袋，然後用刀背或鬆肉錘砸碎即可，也可以用食物處理機打碎）、

170ml Carnation濃奶油、

3/4杯煉奶（怕甜的可以酌量減少）

*怕肥的話可以用Yogurt代替奶油和煉奶

製作步驟：

1.芒果起肉。

2.將濃奶油和煉奶混合

3.Mason Jar底部放入幾片掰碎小塊的全麥餅乾。

4.淋上奶油煉奶混合物。

5.鋪上一層芒果肉。

6.重複步驟3-5直到裝滿。

7.撒上全麥餅乾碎，放入冰箱冷藏至少4小時即可。

完成！

source from: http://www.adaymag.com/2015/06/06/next-food-trend-need-try-mason-jar-desserts.html

Pineapple Pork Kebabs (no grill required)

Ingredients

Marinade

• 2 cloves garlic, minced 
• 1 inch fresh ginger, grated
• 2 Tbsp soy sauce $0.30
• 2 Tbsp canola or vegetable oil
• 1 Tbsp honey 

Kebabs

• 1.25 lbs. boneless pork chops 
• 1 Vidalia onion 
• 1 green bell pepper 
• 1 20oz. can pineapple chunks (packed in juice) 
• 1 Tbsp canola or vegetable oil 
• salt and pepper 

Toppings (optional)

• ½ bunch cilantro 
• Sriracha (to taste) 

Instructions

1. If using wooden or bamboo skewers, soak the skewers in water for at least 30 minutes to help prevent burning under the broiler.
2. Prepare the marinade by mincing two cloves of garlic and grating about one inch of fresh ginger into a bowl. Add the soy sauce, oil, and honey. Stir to combine.
3. Cut the pork chops into one inch cubes. Place the cubed pork in a bowl or shallow dish and pour the marinade over top. Stir until the pork is coated in the marinade. Cover the dish and refrigerate for at least 30 minutes.
4. Cut the onion and bell pepper into one-inch pieces. Drain the juice from the canned pineapple chunks. Place the onion and bell pepper in a bowl, add one tablespoon of oil, and a liberal sprinkle of salt and pepper. Toss to coat.
5. Thread the soaked skewers with alternating pieces of onion, bell pepper, pineapple, and pork until all the pieces are used. Arrange the skewers on a broiler pan or a sheet pan with wire racks set on top.
6. Adjust the oven rack so that the top of the skewers will be 5-6 inches from the broiler. Preheat the broiler on high for at least five minutes. Place the skewers under the broiler and cook for five minutes, or just until the edges begin to brown. rote the skewers and return to the oven for an additional five minutes. Continue cooking and rotating the skewers until they are evenly browned on all sides.** Top the kebabs with fresh chopped cilantro and a squirt of Sriracha, if desired.

Notes

*The pork chops were on sale.

**Cooking time will vary greatly depending on the size of the pieces of meat, your oven, and the distance from the broiler unit. You'll need to watch the kebabs and rotate often until they are fully and evenly cooked.

Step by Step Photos

Prepare the marinade by mincing two cloves of garlic and grating about one inch of fresh ginger on a small holed cheese grater (or you can mince it with a knife). Add the garlic and ginger to a bowl with 2 Tbsp soy sauce, 2 Tbsp canola or vegetable oil, and 1 Tbsp honey. Stir until everything is combined. Set the marinade aside.

Also, before you begin, start soaking your wooden skewers. Making sure they are fully soaked helps prevent them from burning under the open flame. They’ll still burn a little, but it’ll take a lot longer. Always soak a few more skewers than you think you’ll need, just in case.

I got a really great “last day” sale on these pork chops, for only $1.59/lb. What is a “last day” sale? Last day, as in these pork chops need to be used or frozen TODAY. End of shelf life. Get ’em out of here. Anyway, it’s about 1.25 lbs of meat.

Cut the pork chops into one inch cubes.

Place the pork and marinade in a bowl or shallow dish and stir until everything is coated. Cover the dish and refrigerate it for at least a half hour. 

While the pork is marinating, cut one Vidalia onion and one green bell pepper into one inch pieces. Add the onion and bell pepper to a bowl along with 1 Tbsp canola or vegetable oil and a sprinkle of salt and pepper. Toss the vegetables until they are coated. Drain the juice from a 20oz. can of pineapple chunks (make sure to get the kind packed in juice, not syrup). If you can’t get a Vidalia onion, a regular yellow onion or purple onion can be used instead.

In preparation to broil, adjust the oven rack so that the food will be 5-6 inches from the broiler unit. The broiler unit in my oven is located on the roof of the main compartment. Some ovens have the broiler in the drawer below the main oven compartment. Put your broiler pan (or make shift broiler pan) in the oven to get an idea how far the food will be from the flame. Remember to estimate an added inch or so for the height of the food. If I had adjusted the rack to the top level, the food would have only been 3-4 inches away and it would have cooked a little too quickly for my liking. Positioning it slightly farther away gives you a little more control and wiggle room, but is still close enough to get the flame broiled flavor. Preheat the broiler on high for at least five minutes before starting, to make sure the ambient air in the oven is also hot.

thread the soaked skewers with pieces of onion, bell pepper, pineapple, and marinated meat. I was able to make ten very full skewers. Line the kebabs on a broiler pan. To make this substitute broiler pan, just set two wire cooling racks on top of a rimmed baking sheet. The racks hold the food off the bottom so air can circulate underneath and fat and juices drip down below. I also like to line the pan with foil for easy cleanup later.

Broil the kebabs for about five minutes, or until they start to brown. Remove them from the oven and rotate each kebab. Return them to the broiler for an additional five minutes. Repeat this process until they are evenly browned all around (I cooked mine for a total of 15 minutes). Cooking time will vary a lot depending on the size of your pieces, the type of oven you have, and how far the broiler is from the surface of the food, so make sure to keep an eye on them and rotate often (just like REAL grilling!).

Source from: http://www.budgetbytes.com/2015/06/pineapple-pork-kebabs-no-grill-required/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29