SingleParentChef.com

Cooking for family makes more than food

This site is geared toward providing easy recipes, tips and tricks for parents who are on their own.

"I Just Gotta Frittata!" 10/13/2018: Spinach, Brown Rice, Bacon & Friends

Woke up, got outta bed, dragged my butt to the kitchen and checked the fridge for frittata fodder, I came up with thick sliced bacon, leftover spinach and brown rice and some homemade tomato sauce. I immediately heated up my trusty non-stick frying pan and got to work. Here’s what I did:

And here’s the recipe:

Printable version here.

Hardware (stuff you use to make food):

  • cutting board

  • 10" chef's knife

  • 10" non-stick frying pan

  • small bowl

  • fork

Software (the food):

  • 2 tsp olive oil

  • 1 tbsp butter

  • 1/4+ cup small yellow onion

  • 2 cloves garlic

  • 1/4 cup cooked chopped spinach

  • 1/4 cup cooked brown rice

  • 1/4+ cup crumbled bacon (well-done)

  • 2 eggs

  • 1oz Monterey Jack cheese (grated)

  • 2-3 tbsp of homemade tomato sauce, store-bought is fine, thank you.

Here’s how you do it:

  1. Preheat oven to 450 degrees F.

  2. Mince half of one small yellow onion (approx. 1/4 cup) put 1 tbsp aside.

  3. Mince 2 cloves of garlic

  4. Heat pan over medium high heat

  5. Add 2 tsp olive oil and 1 tbsp butter to pan

  6. Add onions and garlic, season with salt and pepper

  7. Sautee for 2-3 minutes until onions are softened

  8. Add brown rice and spinach and heat through (approx. 2-3 min)

  9. Add bacon to mixture

  10. Scramble 2 eggs thoroughly and add to pan - make sure the eggs are distributed evenly

  11. Cook eggs for 2-3 minutes

  12. Once most of the egg is cooked, put pan in oven on top rack for 1-2 minutes

  13. Take pan out of oven and sprinkle Jack cheese on top - put back in the oven until cheese is melted

  14. Sprinkle minced onion and bacon on top

  15. Slide frittata onto large plate

  16. Place a dollop of warmed-up tomato sauce in the middle of the frittata

  17. Season with salt and pepper

  18. Serve with buttered toast and morning beverage of your choice

Eat hearty, my friends!


SPC Essentials Quick Tip: Frying An Over-Easy Egg

This quick tip is actually longer than some of the 'full' episodes, the reason being  I wanted to give the viewer a real idea of how long the process takes and there were enough things to do while the egg was in the pan that I thought making cuts was pointless. So, I hope you learn something about frying eggs. They are tasty little monsters!

The Single Parent Chef shows you how to make an over-easy egg.

Video Episode #5: "Cabbage and Kielbasa Soup"

Soup, soup, soooouuup! Is there anything else that restores the soul better than soup? I think not. This particular recipe has some neat 'secret ingredients' that I gleaned from my efforts with Asian cooking and they make all the difference in terms of enhancing the flavor. Also, if you're new to cooking, this will test your knife skills so be patient and be careful! Lastly, it takes a bit of time to get the whole thing done, especially if it's your first time, so be sure to set aside an hour+ to make this bad boy - it is definitely worth it!

Watch the video to get the idea of how to do some of the special techniques and use recipe below either online, downloaded or printed to help you during the process. Enjoy!

Cabbage and Kielbasa Soup:

Hardware:

  • Dutch oven
  • Large wooden spoon for stirring soup in Dutch oven
  • Cutting board
  • 6" to 7" chef's knife
  • Scraper
  • Spoons (for ingredients and tasting)

Ingredients:

  • 1 large Vidalia onion, sliced thin
  • 4-6 cloves of garlic, finely chopped
  • Kosher salt
  • 12 oz pre-cooked, smoked kielbasa cut into 1/4" rounds
  • 1/2" tsp of ground black pepper
  • 1 heaping tsp of garlic chili paste
  • 1 heaping tsp of minced ginger
  • 1/2 head of cabbage, cored and cut into 1/4" strips
  • 64 oz (2 containers) chicken broth
  • 1 tbsp of coarse brown mustard

Process:

  • Put Dutch oven over medium-low heat
  • Pour 1 tbsp of olive oil into Dutch oven
  • While that's heating, cut the Vidalia onion into thin slices, put onions aside in medium bowl
  • Smash 4 - 6 cloves of garlic with the side of your knife (see video) and then finely chop
  • Sprinkle approx. 1 teaspoon of Kosher salt over chopped garlic and press salt into garlic, making a paste (see video)
  • Carefully place onions into hot Dutch oven and season with a pinch of Kosher salt
  • Scrape up garlic paste and mix in with simmering onions
  • With onions continuing to simmer (check and adjust heat to make sure they aren't burning), cut kielbasa into 1/4" rounds.
  • Add kielbasa into pot
  • Season with ground black pepper
  • Add garlic chili paste
  • Add minced ginger and stir to incorporate newly added ingredients, continue to simmer!
  • Cut cabbage into 1/4" strips (see video) and add into mixture.
  • Add chicken broth
  • Add coarse brown mustard and stir
  • Raise heat to high until soup starts to boil
  • Reduce heat to low and cover soup while it simmers for 45 minutes.
  • EAT SOUP!!!

Printable version of recipe:
MS Word
PDF