Comments on: Cooking dinner is a good thing to do http://www.chocolateandgarlic.com/2009/06/cooking-dinner-is-a-good-thing-to-do/ The Sweet, The Savory Mon, 18 Jul 2011 06:24:03 +0000 hourly 1 http://wordpress.org/?v=3.3 By: pdad http://www.chocolateandgarlic.com/2009/06/cooking-dinner-is-a-good-thing-to-do/comment-page-1/#comment-667 pdad Thu, 09 Jul 2009 03:47:33 +0000 http://www.chocolateandgarlic.com/?p=1947#comment-667 Only a small piece was left when I got home :( but it was delicious. Only a small piece was left when I got home :( but it was delicious.

]]> By: Julie http://www.chocolateandgarlic.com/2009/06/cooking-dinner-is-a-good-thing-to-do/comment-page-1/#comment-652 Julie Thu, 02 Jul 2009 00:39:08 +0000 http://www.chocolateandgarlic.com/?p=1947#comment-652 It's summer...I always slump like that in the summer. The heat (and the humidity lately) makes everything seem blah. And 4 pm swim lessons are a really good excuse. I had the most dreadful time getting up the will to cook when we had ballet at 5 and karate at 6:30! What can you shove into their mouths in half an hour? The frittata sounds delicious :) It’s summer…I always slump like that in the summer. The heat (and the humidity lately) makes everything seem blah. And 4 pm swim lessons are a really good excuse. I had the most dreadful time getting up the will to cook when we had ballet at 5 and karate at 6:30! What can you shove into their mouths in half an hour?

The frittata sounds delicious :)

]]> By: Pmom http://www.chocolateandgarlic.com/2009/06/cooking-dinner-is-a-good-thing-to-do/comment-page-1/#comment-650 Pmom Wed, 01 Jul 2009 17:11:25 +0000 http://www.chocolateandgarlic.com/?p=1947#comment-650 I wish that I could post a picture because it was gorgeous. Unfortunately, by the time I thought of it, the frittata had been consumed in its entirety by my hungry crew. I followed a recipe by Pam Anderson (not the buxom one, the one who writes the great cookbooks and a helpful cooking column) in her book _How to Cook without a Book_. (It is a fabulous cookbook, full of building block formulas so that you can have dishes that turn out yet still use your own creativity or the ingredients that you happen to have on hand). Anyway, it was super easy--although probably not the most calorie conscious choice. I preheat the oven to 400. I seeded a big fat zucchini and then sliced it into 1/4 inch rounds. I sauteed them in my 12 inch skillet in 2 Tbsp olive oil. I added the bacon later. (The recipe said I could omit the olive oil and use the fat from the bacon to saute the zucchini, cooking the bacon and the zucchini at the same time, but I had already fried up the bacon a few days previously). When the zucchini was almost done and beginning to be lightly browned, I added three cloves of garlic that I'd pressed. Meanwhile, I beat 12 eggs with 1/4 cup parmesan cheese, 4 oz italian cheese (would have used straight mozzarella if I'd had it), and 3 Tbsp of parsley, and salt and pepper. I tried to distribute the sauteed zucchini and bacon across the pan evenly, and then I poured the egg mixture over it. I let it cook on medium high for a couple of minutes and then I put it (the entire skillet) in my oven (previously preheated to 400). I cooked it for 10 minutes. Voila! I cut it up into pie shaped pieces. As I said, they were gorgeous. The kids asked for seconds over and over. I had forgotten how much they like eggs. I wish that I could post a picture because it was gorgeous. Unfortunately, by the time I thought of it, the frittata had been consumed in its entirety by my hungry crew. I followed a recipe by Pam Anderson (not the buxom one, the one who writes the great cookbooks and a helpful cooking column) in her book _How to Cook without a Book_. (It is a fabulous cookbook, full of building block formulas so that you can have dishes that turn out yet still use your own creativity or the ingredients that you happen to have on hand).

Anyway, it was super easy–although probably not the most calorie conscious choice.

I preheat the oven to 400. I seeded a big fat zucchini and then sliced it into 1/4 inch rounds. I sauteed them in my 12 inch skillet in 2 Tbsp olive oil. I added the bacon later. (The recipe said I could omit the olive oil and use the fat from the bacon to saute the zucchini, cooking the bacon and the zucchini at the same time, but I had already fried up the bacon a few days previously). When the zucchini was almost done and beginning to be lightly browned, I added three cloves of garlic that I’d pressed. Meanwhile, I beat 12 eggs with 1/4 cup parmesan cheese, 4 oz italian cheese (would have used straight mozzarella if I’d had it), and 3 Tbsp of parsley, and salt and pepper.

I tried to distribute the sauteed zucchini and bacon across the pan evenly, and then I poured the egg mixture over it. I let it cook on medium high for a couple of minutes and then I put it (the entire skillet) in my oven (previously preheated to 400). I cooked it for 10 minutes. Voila! I cut it up into pie shaped pieces. As I said, they were gorgeous. The kids asked for seconds over and over. I had forgotten how much they like eggs.

]]> By: angela http://www.chocolateandgarlic.com/2009/06/cooking-dinner-is-a-good-thing-to-do/comment-page-1/#comment-649 angela Wed, 01 Jul 2009 15:13:01 +0000 http://www.chocolateandgarlic.com/?p=1947#comment-649 I would love to see a photo of your dinner creation or at least hear how you made it. I would love to see a photo of your dinner creation or at least hear how you made it.

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