Enjoy a little bit of Vegetarian Food Sometimes too!
This vegetarian frittata can be served up with a green salad or start your dinner with a warm bowl of soup and then take a wedge of this with you for a quick meal on the run if it’s a busy night.
Vegetable and rice frittata
This quick, simple dinner is a wonderful way to clean out the fridge on Friday night, by using up leftover rice and perhaps even last night’s cooked vegetables. Try it served up for lunch the next day with some pasta sauce. An unforgettable meal that is quick to get on the table and enjoy.
Prep time: 15 minutes
Cook time: 20 minutes
Makes: 6 servings
2 tsp (10 mL) canola oil
1 shallot, finely chopped
2 cloves garlic, minced
2 cups (500 mL) chopped fresh or frozen broccoli
Half red bell pepper, diced
1 tsp (5 mL) curry powder or paste
1/2 cup (125 mL) vegetable broth
1 cup (250 mL) cooked brown rice
3 egg whites
1/4 tsp (1 mL) each salt and fresh ground black pepper
In an 8 inch (20 cm) heatproof nonstick skillet, heat oil over medium heat. Cook shallot and garlic for 2 minutes or until softened. Stir in broccoli, pepper and curry powder to coat. Add broth, cover and cook for 5 minutes or until broccoli is tender. Stir in rice to coat well.
Meanwhile, in bowl, whisk together eggs, egg whites and pepper. Pour over vegetable mixture, lifting and stirring eggs into the mixture with a spatula. Cover and cook for about 8 minutes or until edges are set and puffed. Broil about 6 inches (15 cm) away from broiler for 2 to 4 minutes or until knife inserted in centre comes out clean and top is golden brown.
If your skillet has a plastic or wood handle be sure to wrap it with foil before putting it in the oven to broil. By simply wrapping it up you will have yourself an ovenproof skillet and the heat will be deflected from the handle.
This recipe is a great way to use up leftover rice, whether it is white or brown or sticky rice it will work well in the rice. No rice no problem! When shopping you can pick up precooked rice that is ready when you are, so no need to cook the rice at home and wait an extra 20 minutes to make the frittata.
If using frozen broccoli, be sure to thaw if before using for best results. The extra water will dilute the flavour in the frittata. This dish is also great with peas, potatoes, asparagus or zucchini if that is what you had in your fridge as leftovers.
Wild Mushroom and Onion Soup
Adding wild mushrooms to this classic French onion soup adds a twist to make this hearty, rich flavour perfect for winter fare. A great make ahead to heat up after watching ski sessions or after a simple backyard snowman making session.
1/4 cup (50 mL) dried porcini or other dried mushrooms
1/2 cup (125 mL) boiling water
1/4 cup (50 mL) butter
2 large Spanish onions, thinly sliced
2 lbs (1 kg) wild mushrooms, such as shitake, cremini, oyster, or king, trimmed and thinly sliced
4 cloves garlic, minced
1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried
1/3 cup (75 mL) dry sherry or Madeira wine
8 cups (2 L) vegetable or chicken stock
16 slices of baguette
6 oz (175 g) Cambenzola cheese, sliced
Place mushrooms in small bowl and pour water over top. Let stand 15 minutes or until softened. Drain, reserving water and chop mushrooms; set aside.
Meanwhile, in large soup pot, melt butter over medium high heat and cook, onions for about 10 minutes or until softened. Add mushrooms, garlic and thyme and cook for about 15 minutes or until no liquid remains. Add sherry and cook for about 5 minutes or until evaporated. Add stock and bring to a gentle boil.
Meanwhile, place cheese on top of baguette slices. Ladle soup into French onion soup bowls or heatproof bowls and top each with 2 cheese topped baguette slices. Place on baking sheet and broil for about 1 minute or until cheese is bubbly and baguette is golden.
Makes 6 to 8 servings.
Look for dried mushrooms in the produce aisle near the fresh mushrooms.