Connie's Quinoa Frittata

This colorful frittata has sauteed onion bits, white steamed cauliflower pieces, and orange chunks of microwaved sweet potato, green steamed spinach, and cooked red quinoa stirred into a mixture of beaten eggs and cooked in a suitable cast iron pan with some vegetable oil. Cook like a spanish potato and egg tortilla, flipping over into a plate to cook the other side. Season to taste.

No surprise, Connie is a visual artist.  Thank you! 

Cheese Awareness Day

The two pound block of feta cheese I knifed open on April 1 was finished today in a most frightening way. I ate the crumbles of cheese with my fingers out of a container -- and finished it. Full stop.

Yellows: Turmeric, Annatto, and Saffron

Turmeric is great for pickling because it is water soluble and produces an amazingly bright yellow in daikon radish for example. It has a definite taste.Above, daikon radish and carrot with turmeric.

Annato seed barely dissolves in hot water, but in heated oil very quickly produces a deep, vivid yellow, shown below. It seems relatively mild in taste.

Saffron heated in water and in oil using same methods as with turmeric and annatto seemed completely wimpy!

Thus, turmeric for water solubles and pickling daikon. And for yellow Spanish rice, a bit of annatto in oil, rice, and water. Saffron will wait for another day.

Day Sixty Three

I knifed open a huge block of feta cheese two days ago.  Last night I came home, and just for the craving of taste, not because of hunger I took off a few chunks and ate them. Even worse I took off a few more chunks, cooked them up with eggs and ate with bread at eleven at night!

After it was all over I wasn't satisfied. I just wanted more....