I whipped this frittata up in no time at all for a quick lunch at my mother’s house last week for my daughter Randi, her husband Dan, and for my mother and me.  It took about 10 minutes of prep time, and about 20 minutes of cooking time.  This frittata looks and tastes beautiful!!

• 12 extra large eggs
• 8-10 ounces prewashed baby spinach
• 8-10 oz. white mushrooms, cleaned and then sliced
• 6-8 oz. grated cheese - I used pre-grated cheddar-monterey jack, but Swiss or Gruyere would be great, too
• 1 teaspoon kosher salt
• freshly ground pepper
• 1/4 teaspoon red pepper flakes - optional
• butter or olive oil

Preheat oven to 375 degrees.

Whisk eggs in bowl; set aside.  Heat a largish saute pan, then add about a tablespoon of butter or olive oil. Put mushrooms in pan, sprinkle with salt and cracked black pepper, leave undisturbed till they brown on bottom, turn and brown on other side. Transfer to small bowl and set aside.  Put a little more butter or oil in pan.  Put spinach in on very low heat, until just wilted.  Sprinkle with red pepper flakes if desired.  Set aside in bowl.

Grease sides and bottom  a 10 inch oven safe non-stick saute pan with butter.  Put on stove over a medium flame.  Pour eggs in.  Run spatula around edges, lift eggs off bottom until eggs are starting to set a little, but still are somewhat liquidy.  Take off stove.   Then sprinkle the cheese on top of eggs.  Distribute spinach all over the top, and then place mushrooms over spinach.  Place in oven for about 10 minutes until eggs are cooked through and are no longer liquidy.  Slide frittata onto serving dish, or serve right from pan. 

Last night, I tried a new recipe, which really is just a variation on roasted vegetables. I put some of my daughter’s favorite vegetables in this, knowing you just can’t go wrong with roasting vegetables.  I  brought it to my daughter Randi’s for a dinner side dish, and she and her husband loved it, as did I.  If fact Randi liked it so much, she ate it for her main course.

• 4 tablespoons olive oil (I used half extra virgin and half light, but any type is fine)
• 2 pounds red potatoes, cut into slightly larger than bite size wedges, skin on
• 3 large red bell peppers, cut into bite sized pieces
• 1 container of grape or cherry tomatoes, cut in half, or 4 plum tomatoes cut into bite sized pieces
• 1/2 cup pitted kalamata olives, cut in half
• 4 large garlic cloves, chopped fine
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon crushed red papper flakes (optional)
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh flat leaf parsley (optional)

Preheat oven to 400 degrees. Grease an oval or rectangular 9 by 13 casserole dish with 1 tablespoon of the oil. Spread the potatoes, peppers, tomatoes in dish. Sprinkle with salt, pepper, and crushed red pepper. Drizzle remaining oil over, and toss with your hands to coat well with the oil to coat. Bake for about 45 minutes. Then take out of oven, and add olives, lemon juice, garlic, and parsley. Mix gently. Bake another 45-60 minutes. The longer you cook the vegetables, the more caramelized they will become, but the more they will shrink. So the longer you cook this, the smaller the yield. So if you don’t mind the vegetables not being really caramelized, reduce your cooking time.

This is a recipe that is so easy to make and is just delicious.  Everyone loves it, kids and adults.  If you are having people over for dinner, for a party, or even a barbecue, the addition of this dish will always be appreciated!  

• 1 pound of ziti or penne pasta
• 1 pound of grated mozzarella cheese, part-skim or whole milk
• 1 or 2 tablespoons of grated Parmesan or Romano cheese
• 14-16 oz. ricotta cheese, part-skim or whole milk
• 1 egg
• kosher salt, freshly ground pepper, dried oregano, and red pepper flakes to taste
• about 40 oz. of marinara sauce, either jarred or homemade marinara sauce

Preheat oven to 375 degrees.  Start boiling pasta in large pot of salted boiling water according to package directions for al dente; drain pasta.  While you are cooking the pasta, mix ricotta cheese in a bowl the egg, some salt, pepper, red pepper flakes to taste, and oregano (optional).  Pour about 1/2 cup of sauce on bottom of 9 x 13 oval or rectangular baking dish.  Spread about 1/3 of noodles on top.  With you clean hands, drop dollops of ricotta mixture over noodles (to use about 1/3 of ricotta).  Sprinkle about 1/3 of the mozzarella cheese over, and sprinkle about 1 tablespoon of the Parmesan or Romano cheese.  Then with a large spoon, drizzle marinara sauce over, to use about 1/3 of the remaining sauce.  Repeat with 1/3 of noodles, 1/3 of ricotta, 1/3 of mozzarella, a little Parmesan or Romano, 1/3 of sauce.  Repeat with last 1/3 of noodles, last 1/3 of ricotta, remaining sauce, and then top off with remaining mozzarella.

Cover loosely with foil and bake for about 40 minutes.  When starting to be bubbly around the edges, uncover dish, and place under broiler - at  least 8 inches from broiler element.  Watch carefully so as not to burn, but you are looking for the cheese to be browned nicely all over the top.  Serve immediately.   

Note: You can make this up to 2 days  in advance up  and refrigerate until you are ready to bake.  You will need to add about 1/2  to the cooking time if you are baking right out of the fridge. 

This delectable vegetarian dish is a cross between a frittata, a souffle, a quiche, and a casserole.  The last time I made this delicious dish was when I made my daughter Randi’s bridal shower.  This dish made an incredible hit, and many people asked me for the recipe.  I like to make this because I can do most of the prep work a day in advance, and then it’s a breeze to pop it into the oven.  This is a wonderful dish for a brunch or a family breakfast, or for a special occasion.  You will love this!

• 1 Tbsp. oil (I use any olive oil for this)
• 1 large or 2 medium onions, diced
• 10 oz. mushrooms, sliced, and brushed off or lightly rinsed and dried (use your favorite mushrooms- I usually use white)
• 9-10 oz. prewashed baby spinach
• 10 extra large or jumbo eggs
• 2 cups shredded Swiss or Gruyere cheese (about 8-10 oz. -I like to use a combination of the two cheeses, but that isn’t necessary) - then divide your cheese in half
• 1 cup of half and half 
• Kosher salt
• freshly cracked black pepper
• cayenne or red pepper flakes - optional

You can do this part of the prep in advance and then refrigerate until you are ready to bake:

Grease sides and bottom of a 9 x 13 rectangular or oval baking dish with butter or margarine.

Heat oil in large saute pan on medium high until oil is hot.  If you are using crushed red pepper flakes for a little heat, sprinkle about 1/2 teaspoon of them into the oil.   Add onions; saute 2-3 minutes until translucent. Add mushrooms; saute 5 minutes until the mushrooms are starting to brown a little.  Add about 1 teaspoon salt and about 15-20 grinds of black pepper (about 1/2 teaspoon), and if you are using the cayenne instead of the red pepper flakes, sprinkle about 1/4 teaspoon in. Turn off the heat.  Add the spinach, and mix in so that the spinach wilts and turns a darker color.  Spread the onion, spinach, mushroom mixture in the bottom of the greased baking dish; top with half of the shredded cheese.  This can now be covered and put into the fridge until you are ready to bake it. 

When you are ready to bake, follow these steps:

Preheat oven to 350 degrees. 

Beat eggs with half and half in mixing bowl. Add a little more salt and pepper to taste (about 1/2 teaspoon of each).  Pour the egg mixture over the vegetables and cheese; top with the remaining 1 cup of shredded cheese.

Bake 35-40 minutes until eggs are puffed and set and top is lightly browned.  You should not see any liquid from the eggs.  If you do, bake another 5-10 minutes.  If the top isn’t browned, turn the setting in the oven to broil, and cook 1-2 minutes, but watch very carefully so you don’t burn this masterpiece!

Serve immediately!  

Note:  You can do all the preparation and then bake this at the same time.  But if you are making this for company, doing the prep work a few hours in advance or the night before takes all the anxiety away.

I made this delicious confection and brought it to a Chanukah party at my in-law’s, Marsha’s house, and people went crazy for it, especially my daughter Randi and my mother. The following week, I doubled the recipe for a Chanukah-Christmas dinner party at my friend Jim’s house. When I brought out the platter with these candies, they looked magnificent. The comment made was that they looked like they were made by Ina Garten or Martha Stewart! If you went to buy these at a fine candy shop, it probably would have cost at least $16.00 a pound. And these taste even better. They are much more delicious than standard macaroons, because they are soft on the inside! You must try them, especially if you want to give your family and friends an incredible treat.

I recommend doubling this recipe.

• 3 extra large egg whites at room temperature
• 3 Tbsp. granulated sugar
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. pure almond extract
• 1 7 oz. bag sweetened flaked coconut
• 8 oz. bittersweet chocolate, melted *See note at bottom

Heat oven to 325 degrees. Put parchment paper or nonstick foil on 2 cookie sheets.

With electric mixer on high speed, beat egg whites until foamy; keep mixer on high speed and add the sugar. Beat till you have soft peaks. Gently fold in extracts and coconut.

Drop by rounded teaspoons or tablespoons (depending on how big you want the candies to be) on parchment paper. Bake about 15 to 20 minutes until the coconut on top starts to be a little browned and the bottoms are slightly browned.

Let cool on baking pans. While they are cooling, melt the chocolate in a microwave safe bowl on a very low power level.

When macaroons are cool, take them off the cookie sheet one at a time. Then dip the bottoms and then turn them so the chocolate goes a little up the sides. I dip them so there is a pretty thick layer of chocolate on the bottoms. Then place them right back either on the parchment or on some new waxed paper. Place them right on the paper in the fridge for about an hour to set. They will release completely off the paper. Put them on a serving platter and keep cold until you serve them.

* The first time I made these I used all Guittard bittersweet chocolate morsels. The second time, I used a combination of Bakers bittersweet chocolate (in the box) and some semi-sweet chocolate chips. It came out delicious both times.

When I want to whip up a quick and healthy dinner for my sons that they really enjoy, I make this.  What makes it so easy is using the bags of either Dole or Fresh Express Caesar salad.

• Use 1 bag of prepackaged salad for 2 people, use 2 bags for 3-4 people.
• 1 pound of chicken cutlets (for 2-3 people)
• kosher salt (very lightly)
• freshly cracked black pepper
• garlic powder
• paprika
• chili powder (optional)
• oil for sauteing (I use light olive oil)

Sprinkle both sides of cutlets with spices, being more generous with the paprika.  Heat up a large skillet (I use either non-stick or  cast iron).  Let it get really hot. Then pour just a tablespoon of oil or even less in the pan.  Place chicken in hot skillet over med. to high flame.  Do not touch the chicken.  Let it get really browned on the bottom, then turn.  Cook until the underside is beautifully browned. When cooked through, put cutlets on a cutting board. 

Prepare your salad.  Toss with dressing and croutons.  Then slice the chicken into thin slices, and lay chicken on top of the salad. 

Hint:  I normally make individual servings for each person.

I was over at my daughter’s house a few weeks ago.  She had some beautiful organic cherry tomatoes on the counter.  So I made a quick tomato sauce and tossed it with some fusilli and it was delicious.  She told me the next day that her husband Dan actually did something only my son Benji has done, he picked up his plate and licked it clean!

• about 12 ounces of fusilli pasta 
• about 1/4 cup of olive oil (I use light)
• 2 pints of cherry or grape tomatoes (cut in half)
• 6 large cloves of garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• about 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons fresh oregano leaves, chopped (you may substitute 1/2 cup fresh basil leaves, torn)

Boil water in large pot for pasta.  Then cook pasta till al dente, reserving a little of the pasta water.

In medium-large skillet, heat olive oil over medium heat.  Add red pepper flakes, and saute a minute or so .  Add grape or cherry tomatoes, the salt, pepper, and cook over medium heat until tomatoes make a chunky style sauce, about 4-6 minutes.  Then add the minced garlic, and saute another minute or two.  Last, add the oregano, and cook another minute. 

Add the cooked pasta to the sauce.  Add a little pasta water if pasta seems a little dry.

Optional:  Add 4 - 8 oz. of diced fresh or block mozzarella cheese and toss it before you serve pasta.  I have made this both ways, but I prefer it without the cheese. 

This dish is easy to make, healthy, delicious, and the colors are beautiful.  I made this for my son Danny and myself, and to my shock, Danny loved it, even though he doesn’t usually like string beans. 

Ingredients

• 1 pound of fresh string beans, ends trimmed
• about 8-10 plum tomatoes or 2 pints of grape or cherry tomatoes
• kosher salt 
• freshly ground black pepper
• about 1 tablespoon of fresh thyme leaves (optional)
• olive oil (I use light)

Directions:

Preheat oven to 400 degrees.  Line a half sheet pan with aluminum foil.  Cut plum tomatoes into medium size chunks, each about the size of a half of a cherry tomato.  If using cherry or grape tomatoes, cut them in half.  Place on prepared sheet pan, drizzle about 2 tablespoons oil over, sprinkle with salt and pepper and thyme.  Toss with your hands to coat well with oil.  Roast uncovered in oven for about 45 minutes.  Then take out, and add the string beans.  Drizzle a little more oil over beans and sprinkle beans with salt and pepper.  Then toss gently.  Roast for another 20-30 minutes until the beans start to brown on the ends.  Serve.

The Lemon Vinaigrette Makes This Salad Outstanding!

When I gave a bridal shower for my daughter Randi in May of 2006, of course I went all out. Randi is the sweetest, most wonderful daughter to me, and as far as I’m concerned, nothing I can ever do for her is enough. I held the shower at my friend Jim’s house in Bricktown, New Jersey. We had about 40 people as guests. Anyway, it was a wonderful day. The weather was beautiful, and the guests were able to sit out by the pool. I had worked hard for weeks before doing as much as possible in advance. Most of my preparations, though took place during the week of the shower, which was a little difficult since I didn’t take one day off from work. The food spread was incredible! Here is the menu: macaroni and cheese casserole, french toast bread pudding, noodle kugel, mushroom, spinach, and Gruyere egg casserole, a strata (which I really didn’t like), lime jello mold, tossed salad with vinaigrette, tuna salad and egg salad, sliced cheeses, bagels and assorted cream cheeses, and finally, incredible smoked fish platters from the amazing Jerry and Harvey’s Delicatessen in Marlboro, NJ (their appetizing stuff is the best!). Luckily, I did get a little help. My Aunt Sally Hindes made the egg salad, and my mother, Shirley Fried, made her lime jello mold. But you have to understand, that I’m not complaining. I loved making everything for the shower. I live for these family milestones, and I love every second of the preparations involved. Of course, we had dessert, and everything was homemade (by me). I baked cheesecake, carrot cake, my vanilla cake with chocolate frosting, chocolate chip cookies, jam diagonals, oatmeal cookies, and rugeluch. The food was wonderful, but the real reason the shower was so outstanding was because of how sweet and incredible Randi is. How lucky I am to be blessed with Randi as a daughter.

for the vinaigrette:

• juice from 1 large lemon (about ¼ cup)
• ½ cup olive oil (I use a combination of light and extra virgin)
• 1 ½ teaspoons dried oregano
• 2 garlic cloves, crushed
• ¾ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper

For this particular party, I made a huge salad so I doubled the recipe for the vinaigrette as follows:

• ½ cup fresh lemon juice (about 2 large lemons)
• 1 cup olive oil (combination of light and extra virgin)
• 1 tablespoon dried oregano
• 4 garlic cloves, crushed
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper

In a mixing bowl, whisk the lemon juice, the oregano, the salt, the pepper, and the garlic. Then add the oil slowly as you continue to whisk. You can make this earlier in the day, and put it in a plastic container with a tight fitting lid. Then when you are ready to use it, give it a few good shakes, and pour it over the salad right before you serve the salad.

for a really big salad:

a combination of romaine and green leaf lettuce

2 English cucumbers, sliced lengthwise and then cut in half

2 pints of cherry tomatoes, halved

1 red onion, sliced thinly

2 large red bell peppers, cut into ½ inch pieces

1 large green bell pepper, cut into ½ inch pieces

Note: Possible additions to the salad include black or green olives, radishes, 4-8 ounces of feta cheese crumbled, good croutons

THIS LOOKS AS BEAUTIFUL AS IT TASTES!

I recently made this for my daughter Randi and her husband, Dan. It was the second time I made it for them. Randi informed me that Dan decided this currently is his favorite dish that I make. This tomato tart is wonderful for a light summer supper- I like to serve it with salad.  This is a totally amazing recipe!!  It tastes like a combination of a pizza and a quiche- and who wouldn’t want to eat that!  My preference is to use the fontina cheese- which has a little more flavor than the mozzarella.  Wow!

**See note below for latest improvement or adjustment I made to recipe.

• 1 frozen, unbaked deep dish pie shell (I use Oronique deep dish, if I can find it)
• 4 tablespoons olive oil (I prefer light) (or Wegman’s Basting Oil)
• 6 medium beefsteak tomatoes or 7-9 large Roma tomatoes, cut into chunks (Cut each tomato into about fourths) (I stick with the Roma)
• 3 garlic cloves, chopped finely (or you can use 1 clove or even no garlic if using Wegman’s Basting Oil)
• 2 tablespoons fresh thyme leaves, divided 0r about 1 teaspoon dried oregano, divided
• a heavy 2 to 2 1/4  cups of grated fontina or mozzarella cheese (I prefer the fontina)
• 3 large or extra large eggs
• 2/3 cup whipping, heavy, light cream or half and half (used light cream on July 20, 2011)
• 2 tablespoons freshly grated Parmesan or Romano cheese (to sprinkle on top)

On July 20, 2011- I made this. I didn’t have fresh thyme.  What I did have in the house was Wegman’s basting oil- which is amazing stuff.  It has fresh herbs and garlic in it.  So that is the oil I used to roast the tomatoes, and that gave the tomatoes amazing flavor.  If you are using this oil, you can either sprinkle the tomatoes with some chopped garlic or not, cause this oil imparts a lot of flavor on its own. If you are using regular extra virgin olive oil, then definitely use some fresh chopped garlic. Before I baked the tart, I sprinkled the top with some dried oregano.  I also added some dried oregano, about 1/2 teaspoon to the custard mixture.  I really liked the result, and I will do this instead of using the fresh thyme next time.

Preheat oven to 375 degrees. Prick frozen, unbaked pie shell on sides and bottom. Bake for about 7 minutes. Set aside.

Raise oven temperature to 425 degrees. Line half sheet pan with foil. Sprinkle 1  tablespoon of oil on pan. Place tomato pieces on baking sheet. Sprinkle lightly with kosher salt, then some freshly ground pepper, the chopped garlic, and 1 tablespoon of fresh thyme leaves- or only the garlic if using the Wegman’s oil. Drizzle the remaining 3 tablespoons of oil over the tomatoes with some fresh chopped garlic or not- you don’t need to use anything though with this oil.   Toss to coat with the oil. Bake about 1 hour until the tomatoes begin to shrink, look slightly dried, but still are soft. (If you have the time, you can do this at 300 degrees, but it will take about 2 hours.) Set aside.

While tomatoes are roasting, prepare filling. In a medium bowl, mix the cheese, the remaining 1 tablespoon fresh thyme leaves- or the 1/2 teaspoon dried oregano, a little salt, some freshly ground pepper, the eggs, and the cream. Stir until well blended. Spread cheese filling into prepared crust. Arrange roasted tomatoes over filling. Sprinkle Parmesan or Romano cheese (and a sprinkling of dried oregano) over top.

Lower oven temp back to 375.  Bake until filling is puffed and set, about 35-40 minutes. Cool 5 minutes. Serve.

Optional: You can add about 1/3 cup good oil cured black olives and place them between the tomatoes before you bake the tart. (It’s nice for a change, but I actually like the taste of the tart better using only tomatoes, especially in the summer when the tomatoes are so beautiful.)