Tomato Frittata or Something

So, I thought I'd make something different for my friend's baby shower. I settled on Julia Child's Tomato Quiche because I had a bunch of frozen tomatoes ready to go and I was all about not going to the store. Then life got in the way and I didn't have time to make the crust. So, I had to change up a few things and made a frittata or maybe a gratin or something.... Whatever it's called, it ended up being a gorgeous red color and it had a wonderful, rich taste.


Tomato Frittata
1/4 cup minced onions
olive oil
2 lbs. fresh or frozen chopped tomatoes
1 clove minced garlic
2 tblsp basil
salt and pepper
5 eggs
1 tblsp anchovy paste
3 tblsp tomato paste
1 tsp paprika
1/4 tsp cayenne
1/2 cup shredded mozzarella and parmesan cheeses
Sweat onions in 2 tblsp olive oil. Add tomatoes, garlic, basil, and salt and pepper. Cover and cook on low heat for five minutes. Remove lid and cook on high until all liquid is evaporated. Remove from heat and let cool slightly. Beat eggs, anchovy paste, tomato paste, paprika, cayenne and salt and pepper together. Mix cooled tomato mixture into eggs. Transfer to a 9" pie plate and top with shredded cheeses. Cook at 375 until eggs are set and cheeses are lightly browned.

Roasted Veggie Salad

While eating this, Kevin said, "If this salad was served at a restaurant, it would be a restaurant known for its salad." What can I say? That man knows how to complement the person cooking for him! 


Roasted Veggie Salad
2 kohlrabi, cut into 1/2" chunks
6 small red potatoes, cut in half
3 spring onions, cut in half
2 zucchini, cut into 1/2" chunks
1 head romaine lettuce, torn into bite size chunks
1 tomato, chopped
3/4 cup grated parmesan cheese
dressing of your choice, I went with pepper parm because I ran out of time to make my own.
Toss kohlrabi, potatoes, onions, and zucchini in olive oil, salt, and pepper. Roast at 350 until tender. While the veggies are cooking, divide lettuce, tomato, and cheese into two large salad bowls. Top with veggies and dressing. Serve while roasted veggies are still warm.

Tofu and Noodles

I don't know why, but I seem to have such difficulty with meals on Meat Free Monday. First I couldn't poach an egg, this time I just flat out failed to read and follow the directions on a package of rice noodles and then basically destroyed the tofu. Oh well. It tasted good and that's what matters! The recipe is a modified (read, easier) version of a recipe I found on recipe.com. Also, why does everything stir fried or Asian have to have so many freaking ingredients? Maybe this is why I don't excel at this style of cooking. Wow. Who would make this recipe after reading this intro? I swear it tasted good though, despite my efforts at destroying it.


Tofu and Noodles
1/2 package pad thai rice noodles (Folks, these need to soak for 30 minutes. I thought I'd put this up front so that you don't screw up like me!)
1/4 cup soy sauce
2 tblsp Rice wine vinegar
1 tblsp ketchup
1/4" grated fresh ginger
salt
1 tblsp garlic and hot pepper sauce
2 tblsp peanut oil
block extra firm tofu, drained and sliced

1/2 onion, chopped

3 cloves garlic, chopped
1 bunch broccolini, chopped
handful peanuts, chopped
bunch cilantro, chopped
Soak the noodles for 30 minutes. Mix ingredients from soy sauce through hot pepper sauce in a small bowl. Heat peanut oil in a stir fry pan over high heat. Add tofu and lightly brown. Add onion, garlic, and broccolini and cook until onions are tender. Add sauce and let bubble for a minute. Add noodles and stir to combine. Let cook until noodles are tender. Toss peanuts with noodles. Remove from heat and stir in cilantro.