Happy 1st Birthday to Riley!!
Last night for dinner we had Red Pepper and Goat Cheese Frittata with Savory Oat Muffins (Thanks Joe of Culinary in the Desert for the inspiration!) I dont know if Bo had ever had eggs for dinner, but he ended up liking it! I roasted and peeled the red peppers and also added chopped spinach. Add a dry white wine and it was a great dinner!
Hopefully my Photo skills will improve!
I also made homemade whole grain bagels from Laurel's Whole Grain Bread Book. I am new to "real" bread baking. First lesson - Until I know what I am doing, follow the recipe! They are ok, but arent soft or chewey, instead they are "crunchy" on the crust. I tried subbing sourdough and let the dough sit in the fridge 2 days before cooking (due to scheduling issues). I made serrano and chive cream cheese to go with them. I will try them again and follow the recipe!!
Here are the recipes:
Red Pepper and Goat Cheese Frittata (Adapted from Eating Well and Culinary in the Kitchen)
8 large eggs
2 tablespoons finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1 cup sliced roasted red bell peppers
2 oz chopped frozen spinach, thawed and squeezed dry
3 green onions, trimmed and sliced
1/2 cup crumbled goat cheese
In a medium bowl, whisk together eggs, oregano, salt and pepper in a medium bowl.
In a large skillet that is broiler safe, add oil and heat over medium. Add bell pepper, spinach and green onions. Stir constantly until the onions begin to wilt, about 1 minute.
Add the egg mixture into the pan. As it cooks, lift the edges of the eggs to allow the uncooked portion to go underneath. Cook about 2-5 minutes, or until the bottom is a light golden brown. Scatter the goat cheese on top and place the skillet under the broiler. Cook until puffy and golden - 2 to 3 minutes. Cool 5 minutes before cutting.
Savory Oatmeal Muffins (Adapted from Real Food and Culinary in the Desert)
1 1/2 cups white whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 T chopped scallions
1/2 teaspoon cinnamon
3/4 cup plus 2 tablespoons old-fashioned rolled oats, divided
2 tablespoons grated extra-sharp cheddar cheese (I used one with chives and scallions)
1 1/2 cups buttermilk
1/3 cup packed brown sugar
1 large egg, lightly beaten
4 tablespoons unsalted butter, melted and cooled
Preheat oven to 375
In a medium bowl, whisk together flour, baking soda, salt, cinnamon and sage.
In a small bowl, combine 2 tablespoons of the oats with cheese.
In a large bowl, stir together buttermilk and remaining oats - let stand for 5 to 10 minutes to let the oats soften. Stir in brown sugar, egg, and butter until combined. Add the dry ingredients and stir just until moistened. Add the cheese/oat mixture/
Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray. Bake until lightly browned and a toothpick placed in the center comes out with a few moist crumbs attached, about 18 to 20 minutes. Remove and let stand for 5 minutes before transferring the muffins to a wire rack. Serve warm.
Makes 12 muffins.