Thursday, June 28, 2012
Lauren Lately: Fritattas & Chicken
"Lauren Lately" is a series featuring the latest quick meals in my rotation when I cook but don't necessarily create a blog-worthy meal.
1. CSA Veggie Frittata: We receive a dozen divine fresh eggs each week and love frittatas. Last night's mix… sauté diced garlic scapes and zucchini in olive oil until browned. Top with 2 cups of chopped kale and 1.5 cups of stock. Cook until the stock is almost gone, remove from the pan and drain. While any CSA veggies will do, the trick is to add flavor with chicken or veggie stock.
For a three person frittata, whisk 6 egg yolks with ½ teaspoon of salt in one bowl, and vigorously whisk 8 egg whites with 2 tablespoons of stock for 2-3 minutes in another. Combine, melt a pad of butter in the same sauté pan and pour in eggs. Cook over medium heat until the eggs just start to set. Spread the cooked veggies out evenly and top with a few disks of mozzarella cheese. Pop the whole pan in the oven and broil on high until cooked through.
2. Quick & Easy Dijon Grilled Chicken: As part of my mission to spend less time in the kitchen mid week, a friend shared this delicious recipe. I double it and pre-make 4 dinners worth, freezing individually so I can pop them frozen on the grill in Montauk or in a glass dish at home. Combine 1/3 cup chopped fresh tarragon, 1/4 cup Dijon mustard, 1/4 cup dry white wine, 1 tablespoon olive oil and 1 tablespoon honey. Toss in four chicken breasts. If using right away, let marinate at least an hour at room temperature. Grill or cook for 25 - 35 minutes @ 400 degrees.
3. Steamed Veggie’s For Lunch: Line your steamer basket with bite size garlic scapes. Continue to layer the basket working from hard to soft, meaning radishes or turnips first, then boy choy and finally kale or other soft greens. Steam over hot water for 3-4 minutes, toss with a squirt of lemon juice or sesame oil and a chopped hard boiled egg.