Avocado Mini Frittatas
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Cooking time: 30 minutes for menu Cooking schedule: see below for menu instructions |
Avocado Mini Frittatas Time: 30 minutes
3 eggs
6 slices goat cheese, 1/6 - 1/4 inch thick (.4cm) We want 8 - 10 1/4" (.6cm) slices of the same cheese
on Tuesday. You don't want the creamy kind in the carton for this but a proper goat cheese:
log-shaped (long, round), 200gr, 6oz, and wrapped in paper. It will have a thin rind that is an
edible part of the cheese.
1 small, ripe avocado
1
tbs shredded fresh tarragon
1 tbs snipped fresh chives
1 tbs olive oil
butter or cooking spray
Butter or spray a non-stick muffin (tartlet) pan - one that holds 6 or use a silicone pan. Remove half of the avocado from shell and slice about 1/4 inch (.7cm) thick. Arrange a layer of avocado in each cup. Reserve the other half for garnish. Place 1 slice of goat cheese on top of avocado. Snip/shred herbs and divide between cups. Crack the eggs into a large bowl and whisk well. Using a ladle or spoon divide eggs evenly between the muffin cups. 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. To serve put 3 frittatas on each plate. Slice the remaining avocado half and arrange around frittatas. Garnish with a few olives.
Grilled Tuna with Tarragon Olive Mayonnaise Time: 30 minutes
2 tuna steaks, 6 - 7 oz each (200 gr each) Note: If you get sushi-grade tuna you will definitely
want to have this rare (it has to be graded to a higher standard so it is okay
to eat raw). Regular tuna we normally have medium to medium-well.
Marinade
1/4 cup white wine - snitch some from whatever you are drinking.
1 tbs lemon juice
1 tbs olive oil
1
tsp shredded fresh tarragon
1 tsp snipped fresh basil
Put tuna in dish with deep sides. Mix all ingredients for marinade, pour over fish and let marinate for 15 minutes. Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side (depending on thickness) for regular tuna, 2 - 3 minutes for ahi. - or until done to your liking. Remove and serve. Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time. Serve with the Tarragon Olive Mayo on the side.
Tarragon Olive Mayonnaise Time: 5 minutes
1/4 cup (2oz, 60ml) mayonnaise
1/3 cup (3oz, (90ml) Greek or plain yogurt
1/3 cup roughly chopped olives, black or green
1
tbs shredded fresh tarragon
1 tbs snipped fresh chives
Mix all ingredients in a small bowl. Set aside until ready to serve.
Pasta with Fresh Tomato Sauce Time: 10 minutes plus pasta cooking time
This is so simple....and so good.
3/4 cup dried pasta I used farfalle
2 - 3 fresh garden tomatoes I used 2 average size
2 - 3 tbs fresh basil, large leaves torn or snipped
salt and pepper (optional)
Cook pasta according to package directions. Drain and rinse briefly with cold water. Shake well to get rid of as much water as possible. Cut the tomatoes in half. Cup half of a tomato in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin. You'll have to press a bit, but not too hard, be careful not to grate your hand. Repeat with as many halves as you think you want/need. You end up with fresh tomato sauce with no skin...and no cooking. Depending on size of tomatoes you will want to do 2 or 3. Toss with cooked, cooled pasta, basil and serve. If they're not garden ripened, flavorful tomatoes you might have to add some Balsamic vinegar and olive oil...but that defeats the idea!
Sautéed Eggplant (Aubergine) Time: 20 minutes
1 small - medium eggplant, about 7", (18cm)
1/2 onion use rest on Saturday
1/4 tsp chili powder
2 cloves garlic
2 tbs oil
1 tbs snipped fresh basil
1 - 2 fresh garden tomatoes, grated for 2/3 cup fresh sauce
Cut eggplant into 1/2" (1.5 cm) cubes. Chop onion, mince garlic. Heat oil in large nonstick skillet over medium heat. Add onions and chili powder, sauté 3 minutes. Add eggplant, toss briefly to coat, then sauté, undisturbed for 6 - 7 minutes. Add garlic, stir gently and continue to sauté 10 minutes longer, stirring once more.
While eggplant cooks make fresh tomato sauce: Cut the tomatoes in half. Cup half of a tomato in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin. You'll have to press a bit, but not too hard, be careful not to grate your hand.
When eggplant is tender and lightly browned remove from heat. Add tomato sauce and basil, toss gently and serve
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Cooking schedule: 35 minutes for menu
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Mince garlic |
Cooking for Two? Or more?
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