Skip to comments.FReeper Recipe Thread
Posted on 11/10/2012 9:57:03 AM PST by libertarian27
Welcome to the FReeper Recipe Thread (back up and running!)
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
Thank you so much.. A special thanks for remembering.. Carlo
Artichoke and Bacon Frittata
1 small onion, chopped
2 Tablespoons butter
Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
1/2 cup grated Parmesan cheese
1/3 cup bread crumbs
6 slices bacon, cooked and crumbled
1/2 cup shredded Monterey Jack cheese
Paprika for color
Preheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Hey my Friend.. Food!!!! Yikes!
Italian Stuffed Jerusalem Artichokes
4 - 6 artichokes, trimmed
1 cup (250 ml) bread crumbs
1/4 cup (60 ml) grated Parmesan cheese
1/4 cup (60 ml) chopped parsley
2 cloves garlic, finely chopped
1 rib celery, finely chopped
2 Tbs. (30 ml) capers, chopped (optional)
1 Tbs. (15 ml) chopped anchovies or anchovy paste
Salt and freshly ground pepper to taste
1) Steam or boil the artichokes for 15 minutes.
2) Drain and cool. Scoop out and discard the central leaves and chokes.
3) Combine remaining ingredients except for the olive oil in a small bowl and fill the artichokes with the mixture, filling the center
and forcing the stuffing in between the leaves of the artichokes.
4) Place in a baking dish and add about 1 inch (2.5 cm) of water or chicken broth (I much prefer the broth) to the dish. Drizzle with olive oil, cover tightly and bake in a preheated 350F (180C) oven for 1 hour.
Serves 4 to 6.
I make something similar to this but add onion when I fry the sausage and top with cheddar cheese. Yum.
I don’t care for anchovy, but just reading your recipe made my mouth water! I like to cook, but I enjoy even more a good Merlot while watching someone else cook.
Sounds great, especially since we get 4-7 huge eggs a day from our girls; smallest they know how to lay is Extra Large; most are Jumbo, and many are in duck or even turkey egg territory.
Thanks for the ping!
I posted this on another thread earlier today:
What Ive been doing for breakfast is to have a hearty bowl of non/low-gluten grains and protein sources with eggs and veggies.
Morning Breakfast Mix:
1 Tbs Chia seed 60 cal
½ Tbs Wheat Germ 30
½ Tbs Flax Seed (grnd) 15
1 Tbs Wheat/oat Bran 10
1 tsp Bee Pollen 20
1 Tbs Barley (rolled) 20
I boil water for my tea, and put a little stevia on the cereal along with other seasonings, and put water over it and put a saucer over the bowl and let it steep for about 10-15 minutes. We dont use a microwave, but you could probably do that as well. By the time the egg is ready, the cereal is ready if you use the preheated water method.
I change the mix from time to time. I often will use quinoa flakes, leave out the wheat germ, or add some coconut oil. But this is the basic idea. If you have never worked with chia seeds before, be aware that they create a gel like substance as they absorb water. They look funny but are INCREDIBLE protein sources. Quinoa flakes also look kind of funny when cooked, but are considered one of the few complete plant proteins and taste very good.
Eggs and Veggies:
I also like to take one serving of Egg Beaters and put it into a small pan which has been sprayed with cooking spray. Then I crack a whole egg over that and then over easy. I call it a “Fromlette.”
To get a crunch, I use a handful of finger food baby carrots and other fresh veggies- my favorites are radishes, daikon radish sticks, cucumbers, raw turnip sticks. I never liked radishes of any kind before...nor the idea of raw turnips - but truly they are worth a try! My favorite veggie dip is a babaganoush product I get from my health food store (15 cal per tblsp)
egg - 70 cal
eggbeaters - 25 cal
So glad you started these up again. I’ve been going back and rereading the ones for the closest dates each month in the 2011 recipe threads..
Recap of this week’s recipes:
Beef _ Post#` 33 _ Steak Aphrodite
Breakfast _ Post#` 4 Chocolate Oatmeal
Breakfast _ Post#` 36 _ Mardi Gras Brunch (Hashbrown Pie)
Breakfast _ Post#` 46 _ Morning Breakfast Mix
Cakes _ Post#` 31 _ Molasses Gingerbread Cake
Chili _ Post#` 19 _ California Chili
Cookies _ Post#` 16 _ Cake Mix Cookies
Cookies _ Post#` 17 _ Chocolate Truffles
Cookies _ Post#` 27 _ Oatmeal, PB and Choc Chip Cookies
Cookies _ Post#` 29 _ Pumpkin, Carrot Cake Cookies
Drink _ Post#` 15 _ Keto Hot Cocoa
Eggs _ Post#` 41 _ Artichoke and Bacon Frittata
Eggs _ Post#` 46 _ Eggs and Veggies
Ice Cream _ Post#` 13 _ Chocolate Ice Cream
Pasta _ Post#` 10 _ Tortelloni Bolognese
Pudding _ Post#` 20 _ Best Bread Pudding
Soups _ Post#` 34 _ Chicken Soup with Loads of Vegetables
Vegetables _ Post#` 18 _ Pea and Peanut Salad
Vegetables _ Post#` 42 _ Italian Stuffed Jerusalem Artichokes
Recipe Thread for Nov 18. 2012
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