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Easy & Elegant Breakfast Entree
Frittata are a great item to learn how to master as they help you easily use up leftover meats and vegetables that you have on hand. Use this kit to get used to the technique and then start your own riff by using what ever you have on hand.
Items you will need:
- Olive Oil
- Oven proof Frying pan (cast iron works best)
Thaw Mushroom Pate & Focaccia Dough Overnight
In the morning, preheat oven to 425 degrees
For the Focaccia
- place on greased metal baking tray approx. 9 x 7, cover with plastic wrap or even better a damp towel. NOTE: if dough has risen in the refrigerator or if you have thawed on a counter at room temp, you may go directly to step below.
- when doubled in size, push out into pan, cover and let double again. (Hint: The thinner the dough is pushed out the thinner and crunchier the resulting bread will be. You should be aiming at 1/4" thickness)
- Mix 1 TBSP olive oil, 1.5 tsp. WATER, 1/4 tsp. salt in bowl......STOP, Enjoy a small 15 minute break before starting PREPARE FRITTATA
- After you have prepared the Frittata, the dough should have risen sufficiently, press fingers in dough to create typical focaccia dimpling.
- Drizzle oil mixture over bread trying to get into all the depressions.
- Check the focaccia after 10 -15minutes. If you find it is cooking faster on one side than another, turn the pan accordingly. Bake for another 5 to 8 minutes or until the bread is golden brown in color. Lift the focaccia out of the pan with spatulas, and transfer it to a cooling rack.
- Grate half of your Cheese wrapping and reserving the other half for another purpose later on
- Crack 12 eggs into a large bowl, wisk and season with 1/2 tsp of salt.
- Wisk in mushroom pate and cheese.
- Return to finishing focaccia
- When focaccia is in the oven, heat your pan over medium heat until quite hot, and then add 2 TBSP of olive oil.
- Tilt pan until evenly coated.
- Quickly stir egg mixture and then pour into the pan, tilting to distribute mixture.
- Allow for egg to start to set up for about one minute and then carefully transfer to the oven with the focaccia checking on it while the oven is open and turning as needed to create even baking.
- Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
Seasonal Quinoa Tabouleh:
1 cup quinoa
2 cups water
1 TBSP Shah’s Shanty Spice Blend (Contains mushrooms)
1-2 cups of cooked or raw vegetables or herbs (See notes)
Juice from 1 lemon
1/4 cup olive oil
Salt to taste (approx. 1 tsp)
Combine grain, water and spice mix, and salt (if desired), cover, bring to boil, reduce to simmer until all water is absorbed (about 10 minutes). Remove from heat, fluff with fork, remove to mixing bowl and allow to cool. While cooling, prepare beef mince.
When quinoa is cool, combine with lemon juice, olive oil, and your selected vegetables. Season to taste with salt and more Shah’s Shanty as desired.
NOTES: The great thing about grain salads are that you can add whatever you have on hand to them. In the summer add raw or grilled vegetables, in the fall, winter and early spring add sauteed or roasted vegetables.
1 lb Ground Beef
1 TBSP Shah’s Shanty masala spice
1 tsp. salt
Oil for cooking
Mix together and form onto four skewers (Traditional skewers are made of metal and are flat to hold the meat on better,a few bamboo skewers work well too, or just form into an oblong meatball shape)
Grill, pan fry, or broil in oven over a medium high heat with a bit of oil in the pan or grill. To help keep the form, don't mess with it too much, turning after 2 minutes. Adjust heat to prevent burning and cook until the internal temperature reaches 130 degrees. Carry over cooking will take it to 140 degrees for medium rare. Cook longer for desired doneness.
If you have picky eaters, grate up some zucchini or finely dice up some other vegetable to add to the mince. Hiding veggies in meat croquette...classic sneaky trick!
1 cup grated or finely chopped raw and/or cooked vegetables, or herbs
1 cup Yogurt
(optional) 1 garlic clove mashed or pressed,
1 TBSP Shah’s Shanty
Salt to taste
Prepare Vegetables:For veggies with lots of moisture: tomatoes (drain well) or cucumbers/summer squash (sprinkle with salt set aside and then squeeze out excess moisture. The consistency to be more dip like and less sauce like. If cooking the vegetables, cool before mixing. You can also use leftover cooked vegetables if you think they would work in the dish.
Mix together all items. Season with salt to taste. Refrigerate until ready to use.
NOTE: The classic combo is cucumber with mint and dill, but don’t be afraid to experiment with items you have. The cool flavor of the yogurt is a delightful counterpoint to any vegetable, beef and the grain salad
Place Tabouleh on the plate, top with Kebob and offer with Yogurt Sauce on the side. Enjoy.