peasprout spouts

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Sunday, December 11

As soon as this fatty acid study is over, I can assure you we will have some tasty items you must definitely try, but until then I must simply smell the tantalizing meals and cookies that my roommates cook and bake. and I have found another odd pasttime...ogling kitchen appliances online.
now, this one isn't a kitchen appliance, but it's certainly something I've been eyeing curiously. an ice cream ball from LL Bean.

"Fill the bottom of this durable, lightweight Lexan® plastic ball with ice and rock salt, add ice cream ingredients to the top and just shake, pass or roll the ball around your campsite. In 20 minutes, scoop out about a pint of soft serve."

what strikes as most curious is the admonition: PARENTAL SUPERVISION REQUIRED. is that so? odd.

But a truer investment perhaps, would be this marvelous concept, an ice cream maker attachement to the indisposable KitchenAid. just spent an afternoon perusing Williams Sonoma's Ice Cream cookbook, so my loyalty to this fantastically overpriced store is slowly and surely being cemented in ice-cold love. Therefore, this attachment is DEFINITELY going to be in my life. our fate has been sealed. Love at first sight.

Saturday, December 3

Tuna Cream Cheese Frittata! (for the brave and creative)
After scanning through a multitude of frittata recipes on, this is what we came up with. I've never made frittatas before, but this was so easy it surprised me. You can make small frittatas, or big ones.

For a 10-inch skillet, I'd recommend at least five eggs. If you have a personal itty bitty skillet, 2 eggs will do fine.

Filling: roma tomatoes, onions, garlic, corn, peppers. anything you think you'd fancy.

Topping: cream cheese, tuna.

Preheat the oven to Broil. Lower the rack if your oven gets too hot too fast.
Beat the eggs with salt, pepper, oregano, thyme, parsley. whatever you've got on hand. Throw in some milk, cream, or even water, to help increase the volume.
Saute the fillings in the skillet, when they're almost done, pour in the egg mixture.
Let it cook til almost done. Feel free to stir it up once in while. When it looks like runny scrambled eggs, pop it into the oven. Make sure your skillet's handle is oven-proof. For this reason, a cast iron works best. But I've heard that you can cover the handle w/ double duty aluminum foil, twice.
After 5 minutes, the top should be puffy and browned. Pull it out, let it cool slightly, and serve it up.

I think it dressed well with hot sauce or salsa. Posted by Picasa