Artichoke and Olive Mini Frittatas
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Cooking time: 45 minutes for menu Cooking schedule: see below for menu instructions |
I've been trying to think of something that we could make for a starter that would also work as something to be made ahead for a party snack. These little frittatas will be perfect! We're making enough lentils to use in the salad tomorrow night.
Artichoke and Olive Mini Frittatas Time: 35 minutes
Mini Frittatas are very versatile: They can be eaten hot, warm or cold; with a fork or the fingers; seated at the table or wandering around a party. They are great for picnics and any event that needs food prepared in advance. They're good the day you make them and the day after. And they're tasty!
1 small jar marinated artichoke hearts, (6oz, 180gr)
3 eggs
18 black, Greek olives, about 1/2 cup (12 if using the larger Kalamata)
1/2 cup (2 oz, 60gr) shredded cheese - your choice, I am using Gruyère
1
tsp dried oregano
1 tsp paprika
olive oil, butter or cooking spray
Olives or artichokes for garnish
Open and drain artichoke hearts. Cut into quarters. Pit the olives if needed. (I place them on a board, lay the blade of a heave knife flat on top and smack the knife with my hand, smashing the olive. This cracks them and the pits can easily be picked out. You could use a meat pounder, too.) Cut olives in half. Butter, oil or spray a non-stick muffin (tartlet) pan - one that holds 6. I know it sounds redundant to butter a non-stick pan but these will stick if you don't. (Not necessary if your pan is silicone) Crack the eggs into a large bowl, add oregano, paprika and whisk well. Place the olives, artichokes and cheese in each cup, dividing evenly. Add the eggs evenly to each cup, ladling over the top. Bake at 400F (200C) for 12 - 15 minutes or until set. Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out. Serve with a garnish of olives or artichokes, warm or at room temperature.
Vieux Carré Scampi Time: 30 minutes
This is based on one of a 'box' of recipes I got years ago. It's a bit heavy on the butter, which makes it ideal for serving over rice or pasta...or, in this case, Quinoa.
12oz (350 gr) cleaned shrimp (prawns) 16oz (500gr) if they need to be cleaned
1 tbs lemon juice
1 clove garlic
1 shallot
1 tbs dried parsley
2 tbs butter
1/2 cup (2oz, 60gr) shredded cheese - your choice, I am using Gruyère
Divide shrimp into 2 buttered shallow individual baking dishes or 1 larger one, arranging nicely. Peel and finely chop shallots and garlic, divide and sprinkle over shrimp. Sprinkle parsley over shrimp. Drizzle with lemon juice, dot with butter and sprinkle the cheese over all. Bake at 375F (190C) for 15 - 20 minutes, until hot, bubbly and shrimp are done. Time varies depending on size of shrimp. Serve.
Quinoa with Herbs Time: 20 minutes
I love the nutty flavor of quinoa, plus the fact that it's an 'almost perfect' food, and it's easy! Most quinoa is sold ready to be cooked. If yours isn't it will need a quick rinse first. .
1/2 cup quinoa
1 cup chicken stock (or the amount of liquid your package recommends)
1/2 tsp dried thyme
1 tsp dried parsley
Combine quinoa, stock and herbs in a small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says). When done, fluff and serve.
Lentils Provençal Time: 45 minutes
I use the tiny, green lentils de Puy, but you can use the larger brown or tan lentils. Do not use the red ones, they get too mushy. With the shallots, garlic, olives and mustard it's reminiscent of long, slow lunches in Provence. We'll pretend it's summer!
2/3 cup dried lentils
1 1/3 cups water and chicken stock mixed - or whatever the package tells you
1 bay leaf
2 shallots
2 cloves garlic
2 tsp olive oil
9 - 12 Greek olives
1 tbs dried parsley
1 tbs Dijon-style Mustard
Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain. Cook the lentils in water and stock, with the bay leaf, about 30 minutes / according to package directions or until done. When done, remove from heat and drain if needed. Remove the bay leaf. (Divide lentils and refrigerate half for tomorrow) Finely chop shallots and mince garlic. Heat oil in medium skillet over medium heat. When hot add shallots and garlic, sauté until onion is tender, about 10 minutes. Pit the olives if needed. (I place them on a board, lay the blade of a heave knife flat on top and smack the knife with my hand, smashing the olive. This cracks them and the pits can easily be picked out. You could use a meat pounder, too.) Roughly chop olives and add to onions along with the parsley and lentils. Heat through. Stir in the mustard and serve.
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Cooking Schedule: 45 minutes for menu; 25 until the first course |
Arrange shrimp |
Cooking for Two? Or more?
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