Posts Tagged "Recipes"

Breakfast- Spinach Mushroom Frittata

Posted by on Feb 19, 2012 in Recipes | 6 comments

Spinach Mushroom Frittata

Breakfast- Spinach Mushroom Frittata
Serves: 4-8 servings
Prep time:
Cook time:
Total time:
This will serve 4 to 8 people depending on what else you are serving with it. You can increase it to 16 eggs for 8 people and leave the other ingredient the same quantities.
  • 1 T olive oil
  • 1 clove garlic minced
  • 3 oz fresh spinach
  • 4-6 oz fresh mushrooms, sliced
  • 1- 10 oz can mild diced tomatoes & green chilies, drained, I use Rotel
  • ¼ tsp salt
  • ¼ tsp pepper
  • 12 large eggs beaten
  • ¾ C half and half, optional
  • ¾ cup feta cheese crumbled
  1. Saute garlic in olive oil, 30 seconds on medium heat in an oven proof Teflon pan.
  2. Add mushrooms and saute for another 10 minutes, until browned.
  3. Add spinach for 1-2 minutes till wilted.
  4. Add tomatoes and stir.
  5. Beat the eggs and salt and pepper together along with the half and half if using it (it makes it creamier) and add to frying pan.
  6. Sprinkle feta cheese over mixture.
  7. Semi-cook (for 3 to 5 minutes) pulling away from sides and bottoms of pan occasionally with a spatula. You are going for big curds here, not stirring it.
  8. When ¾ set, place in a 350 oven for 10-20 minutes till puffy and golden.
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Soup- Homemade Tomato

Posted by on Oct 13, 2011 in Recipes | Comments Off on Soup- Homemade Tomato

Homemade Garden Fresh Tomato-Soup

Soup- Homemade Tomato
Serves: 2 quarts
This is my favorite tomato soup recipe. When it calls for 2 cans of chopped tomatoes we use 4 to 5+ cups of fresh diced tomatoes from the garden. When we get a surplus of tomatoes we used to freeze them whole, but now I dice 5 cups, put them in a baggie and freeze them. Then in the middle of the winter we pull them out, thaw them, and make a batch of soup. You can make the soup ahead of time and freeze the soup also. Marginally it is as good as eating it freshly made but I would rather freeze the tomatoes and make the soup fresh.
  • 1 medium onion, chopped
  • 2 Tbsp butter
  • 5 C fresh diced tomatoes or 2 cans (14- ½ ounces each) diced tomatoes undrained
  • 2 cans (10 ¾ ounces each) condensed tomato soup, undiluted
  • 1 ½ C milk
  • 1 tsp sugar
  • ½ to 1 tsp dried basil
  • 1 tsp sugar
  • ½ to 1 tsp paprika
  • ⅛ to ¼ tsp garlic powder
  • 1 package (8 ounces) cream cheese, cubed
  1. In a saucepan, sauté onion in butter until tender.
  2. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil.
  3. Reduce heat; cover and simmer for 10 minutes.
  4. Stir in cream cheese until melted.

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Gracehill Gazette Jan-April 2011 (6)

Posted by on Mar 13, 2011 in Newsletter | Comments Off on Gracehill Gazette Jan-April 2011 (6)

Click here for a complete reprint

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