For lunch today, I made rotini with bottled spaghetti sauce. It was quick and easy but not entirely satisfying, so I thought I'd jazz up the leftovers for dinner.
I sliced one rib of celery as thinly as possible and sauted it in about a tablespoon of olive oil to soften it. Then I added one large carrot, running it through a shredder first. Once that was cooked, I threw in two or three tablespoons of bacon pieces (I cheated and used prepared bacon bits) and another cup of spaghetti sauce. I gave it a stir and added the rest of the rotini from lunch. It was delicious!
Next time, I might try adding minced garlic and some sliced fresh mushrooms!
Wednesday, July 29, 2009
Sunday, July 26, 2009
Frittata from leftovers!
Last week I opened my refrigerator looking for something quick and satisfying to make for lunch. I had some leftover steak, a few fresh mushrooms, and a handful of cheese.
One of the easiest ways I've found to use leftovers is to bake them into a frittata. I usually do this with lots of fresh veggies, but I thought I'd try something different, so I decided to top it with buttermilk biscuits.
Frittatas are similar to omelettes, except they are finished in the oven. A few years ago, I found an ovenproof skillet with a lid. I use it for nearly everything except soup. If you find one, snap it up!
Steak & Mushroom Biscuit Topped Frittata
3-5 fresh mushrooms
4-6 oz leftover steak, chicken, pork, etc
6 eggs
6 Pilsbury Grands frozen buttermilk biscuits (These are great if you live alone because you don't have to bake eight at a time every time you want one.)
1/4 C shredded cheese, preferably an orange variety
Preheat oven to 375F.
Gently rinse mushrooms. Slice them to about 1/4 inch thickness.
Cut steak into 1/2 inch pieces.
Crack eggs into a bowl and whip them with a fork until they are more or less a uniform color. Set aside while you start cooking the mushrooms.
Spray your ovenproof skillet with nonstick spray or just add a sploosh (this is a technical term!) of oil, preferably olive. Heat the oil over medium heat and add mushrooms, stirring often. When the mushrooms are cooked, turn off the heat and sprinkle the steak into the skillet in an even layer. Gently pour the eggs on top. If you pour too quickly, they'll splash and the steak and mushrooms can shift. If necessary, tilt the skillet just enough to let the eggs run to the outside, so all the mushrooms and steak are incorporated. Sprinkle with salt and pepper, if desired.
Place six bicuits in an even ring on top of the egg. Put the skillet in the oven, uncovered, for 18-22 minutes. The biscuits should be nicely golden brown and the egg should be set. (Poke it with a knife if you're not sure--the knife should come out clean.)
Remove skillet from the oven and immediately sprinkle the biscuits and exposed egg with the cheese. Allow it to melt slightly before cutting into six pieces (between biscuits). If you prefer your cheese browned, add it 5-10 minutes before removing from the oven.
This will make 3-6 servings, depending on your appetite. If serving six, the cost per serving comes to about $.62. I estimate the calories per serving at 380 and the fat grams at 20.
Save leftovers in a ziploc bag or plastic container and reheat in the microwave for about a minute. (I have an old microwave, you may need to adjust the timing.)
One of the easiest ways I've found to use leftovers is to bake them into a frittata. I usually do this with lots of fresh veggies, but I thought I'd try something different, so I decided to top it with buttermilk biscuits.
Frittatas are similar to omelettes, except they are finished in the oven. A few years ago, I found an ovenproof skillet with a lid. I use it for nearly everything except soup. If you find one, snap it up!
Steak & Mushroom Biscuit Topped Frittata
3-5 fresh mushrooms
4-6 oz leftover steak, chicken, pork, etc
6 eggs
6 Pilsbury Grands frozen buttermilk biscuits (These are great if you live alone because you don't have to bake eight at a time every time you want one.)
1/4 C shredded cheese, preferably an orange variety
Preheat oven to 375F.
Gently rinse mushrooms. Slice them to about 1/4 inch thickness.
Cut steak into 1/2 inch pieces.
Crack eggs into a bowl and whip them with a fork until they are more or less a uniform color. Set aside while you start cooking the mushrooms.
Spray your ovenproof skillet with nonstick spray or just add a sploosh (this is a technical term!) of oil, preferably olive. Heat the oil over medium heat and add mushrooms, stirring often. When the mushrooms are cooked, turn off the heat and sprinkle the steak into the skillet in an even layer. Gently pour the eggs on top. If you pour too quickly, they'll splash and the steak and mushrooms can shift. If necessary, tilt the skillet just enough to let the eggs run to the outside, so all the mushrooms and steak are incorporated. Sprinkle with salt and pepper, if desired.
Place six bicuits in an even ring on top of the egg. Put the skillet in the oven, uncovered, for 18-22 minutes. The biscuits should be nicely golden brown and the egg should be set. (Poke it with a knife if you're not sure--the knife should come out clean.)
Remove skillet from the oven and immediately sprinkle the biscuits and exposed egg with the cheese. Allow it to melt slightly before cutting into six pieces (between biscuits). If you prefer your cheese browned, add it 5-10 minutes before removing from the oven.
This will make 3-6 servings, depending on your appetite. If serving six, the cost per serving comes to about $.62. I estimate the calories per serving at 380 and the fat grams at 20.
Save leftovers in a ziploc bag or plastic container and reheat in the microwave for about a minute. (I have an old microwave, you may need to adjust the timing.)
Monday, July 20, 2009
Welcome
I love food. I love to eat, and I love to cook.
But as an underemployed college student, the soaring prices of groceries, the mad dash from work to school to activities, and the desire to put healthy foods in my body are difficult to balance. It seems like cheap foods are always unhealthy, and healthy foods are always expensive and time consuming.
In the interest of helping out others like me (as well as collecting and organizing my own thoughts), I'll be posting recipes for foods with less cost, less calories or less cooking time. From time to time, I may also post some tips on ways to save or make money so you'll have a bit more available for food, future or just plain fun.
Happy Eating!
But as an underemployed college student, the soaring prices of groceries, the mad dash from work to school to activities, and the desire to put healthy foods in my body are difficult to balance. It seems like cheap foods are always unhealthy, and healthy foods are always expensive and time consuming.
In the interest of helping out others like me (as well as collecting and organizing my own thoughts), I'll be posting recipes for foods with less cost, less calories or less cooking time. From time to time, I may also post some tips on ways to save or make money so you'll have a bit more available for food, future or just plain fun.
Happy Eating!
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