Individual Zucchini and Cheddar Frittatas

I really need to get a flash for my D60 - it's too dark to take decent pictures right now, so I'm just doing everything with a little point-and-shoot. It really doesn't capture the beauty (yummy-ness?) of some of these dishes. Especially this one - they come out of the oven really puffy and beautiful. I know you'll get better pictures, Isabelle! Anyway, I've actually only tried this recipe once, and the only variation I made was omitting the thyme (because I didn't have any...), but I wanted to post it for Isabelle, because I forgot to bring the cookbook over to share the other day (and I know you'll need this before I see you on Thursday...right?). This recipe is from The Family Kitchen by Debra Ponzek.

Zucchini and Cheddar Frittatas

• canola oil spray
• 2 Tbsp olive oil
• 1 1/2 medium zucchini, shredded on the large holes of a box grater
• 2 shallots, thinly sliced
• 3/4 tsp salt
• freshly ground pepper
• 7 large eggs
• 2/3 cup half-and-half
• 1/2 cup shredded white cheddar cheese
• 1/2 tsp chopped fresh thyme leaves

1. Preheat the oven to 375 F. Generously spray 12 cups of a muffin tin with canola oil spray.
2. In a medium saute pan, heat the oil over medium-high heat until just shimmering. Add the zucchini and shallots and saute for 3 to 4 minutes, or until wilted and soft. Pour off or drain any excess moisture. Season with 1/4 tsp of the salt and about 1/8 tsp pepper.
3. In a large bowl, whisk together the eggs, half-and-half, cheddar cheese, thyme, and the remaining 1/2 tsp salt. Season with a few grinds of pepper.
4. Divide the zucchini mixture among the muffin cups. Top each cup with the egg mixture, dividing it equally among the cups. Bake for about 20 minutes, or until puffy, golden brown, and just set.
5. Run a dull kitchen knife around the outside of each frittata and remove. Serve immediately.

You can try this same technique with other fillings - use spinach, mushrooms, ham. Use Gruyere instead of Cheddar. They re-heat pretty well in the microwave (about 1 minute), but they present much better when they first come out of the oven...

Cheese Custards

This has been one of Picky's favorite meals for a long time - I made it last night and took pictures, and perhaps because I made it into a big deal, she wouldn't touch it! She ate toast with butter instead, which is the only thing I will make for her if she doesn't want anything on the table. Anyway, savory custards are perfect for kids - they are mild and creamy, and much less fussy to make than quiche. I can whip this up pretty quickly, but you have to give it a good 10 minutes to cool after, which doesn't make it a great breakfast - I usually serve it for lunch or dinner. If you are serving it for dinner (like I did last night), serve it with a nice big salad (for the adults, unless your child will eat salad - mine won't), it makes a nice light meal. My family is rather small (Picky is an only child), so the portion here is perfect for us, but it might be a bit small for a larger family. I tried out my new 1 cup ramekins for this one, and it made two of those, plus one small (1/2 cup) ramekin for Picky. I usually use five small ramekins, and the adults just eat one or two (dh usually eats two or three). The recipe specifies four 1 cup ramekins - it doesn't really matter what size you use, but it does affect the timing a bit. I like my custards a bit firm, so I cook it longer than the original recipe specifies. This recipe is adapted from one in Vegetarian Cooking for Everyone by Deborah Madison (one of my favorite vegetarian books...). I've simplified it a bit here:

• 3 eggs
• 1 1/2 cups milk
• 3/4 tsp salt (optional pepper to taste)
• 3/4 cup shredded cheddar cheese (I use a nice sharp cheddar, you could go mild if your child prefers it)
• paprika for the tops

Preheat oven to 350. Spray four 1 cup ramekins with spray canola oil. Arrange the ramekins in a larger baking pan without touching the sides.(like a lasagna pan) Beat the eggs and milk with the salt in a bowl or 4 cup measure. Stir in the cheese. Using a 1/4 measuring cup, scoop the mixture into the ramekins, trying to distribute the cheese evenly. Sprinkle each one with plenty of paprika. Pour hot water into the baking pan, until it comes half way up the ramekins. Carefully place them in the oven, and bake until golden on top and set, between 20-30 minutes, depending on the size of the ramekins. (give them a wiggle - they should be somewhat firm, and they tend to puff up a bit). Take them out of the water bath with tongs to cool - be sure to let them cool at least 10 minutes (possibly a bit longer) before serving it to your little one - can be served room temp, just like quiche.

Sneaky Chef - beans in your tuna?

We did ok yesterday - dd ate mostly tuna and pita chips, which has become a favorite lunch lately, and since we had a picnic for dinner, she had that twice. She didn't try the creamy carrot salad that I made (which she swore up and down not only that she would try, but that she knew already she would love...), but maybe next time...at least she didn't say "Yuck! I HATE it!!". Lately I've been adding pureed white beans to her tuna, which is something I found on the Sneaky Chef website, and that's been working great! The beans do not really add a flavor at all to the tuna, just a creaminess, and I'm finding I can get away with adding 1-2 Tbsp per can, along with the mayo and mustard (just a touch) that I usually have in there. So, between her tuna and the black bean enchiladas she's been eating on a regular basis, I figure we're doing pretty well for beans at the moment. Now if only I could figure out a way to work in lentils...