Learning to cook has been a lifelong process for me. Each time I go to the kitchen, take out the mixing bowls or saucepans, I commit to learning something new even if it’s just a different herb or spice or cooking gadget. The BEST way to learn to cook is frankly, get in the kitchen and cook. Follow recipes from a cookbook you trust or a food blogger/writer you trust and cook. Once you understand the ratios, you’ll be able to cook without recipes.
Cook what you like to eat. I’m constantly amazed when I hear things like I heard at the market yesterday.
Woman to friend: “I need to buy some kale for smoothies this week, don’t let me forget.”
Friend to woman: “Do you like kale smoothies?”
Woman to friend: “No, I have to hold my nose and drink it.”
I couldn’t believe it. The only time I’d hold my nose is if I were pushed off a bridge into a river. With all the different foods available, why punish yourself to the point of holding your nose?
For sure I don’t like everything I taste but I keep tasting because it’s possible I need to let it grow on me. That’s a lot different from going to the market and buying something I know I don’t like because someone else told me it was good for me.
Kale was just an example. Kale lovers, don’t be hatin’. I have tried baked kale chips and those went down without any nose holding and without a tremendous amount of bitterness. Some people enjoy a bitter taste but I could do without it.
What I do love is a vegetable frittata any time of the day. It’s simple as can be to make, only requires whatever vegetables you’ve got in the fridge or pantry, plus eggs and cream and a bit of salt and pepper and anyone can make it. There’s no crust to worry about and with a simple salad, it’s a complete meal.
Yes, it was overfilled. Yes it made a mess in the oven. Don’t do what I did. BUT… it tasted heavenly! You should use less vegetables or a bigger pan.
- Pumpkin or winter squash
- Sweet potato
- 1 tbsp oil
- Red onions
- 5 eggs
- 2 cups cream
- 1 tbsp each chopped green shallot, parsley, and thyme
- 1 cup grated cheddar cheese
- ½ cup grated parmesan
- 1 cup chopped feta cheese
- Roast vegetables (pumpkin sweet potato,carrots, onions in oil in a pan)
- Prepare zucchini cut into chunks and set aside
- Combine 5 eggs, 2 cups cream, finely chopped shallots, parsley
- Use a quiche tray and line with silicon or baking paper or a baking dish
- Sprinkle parmesan (1/2 cup) over base of tray
- Pour cream and egg mix into tray on top of parmesan
- Sprinkle with grated cheese
- Arrange vegetables so they stand up from the edge of the pan at odd angles
- Top with feta which is also cut into large chunks
- Bake until firm at 180 C for 40 – 45 minutes.