I cut the frittata into wedges (below); great to pop in the microwave
for a quick and easy meal.
AS for the apples, I made a delicious crisp as seen below. I skip any type of flour in the crust in favor of a dollop of vanilla ice cream later on. The slow-churned flavors from Dreyers are relatively low-cal and terrific.
Directions: Mix the topping: 2 cups oatmeal, cinnamon, 1/2 cup brown sugar and enough room-temp butter to moisten the dry ingredients. Chop the apples. Spread topping over the apples and bake at 350 until the top is brown and the apples are soft.
|My only Santa Rosa plum!|
This season has not been without it’s “fruits” … I have been enjoying some delicious Sungold and Black Cherry varieties (shown above). But the big ones have not been a success in the past. In fact, earlier in the season in my “kitchen garden” — so called for it’s placement just outside my kitchen door, with pots of tomatoes and herbs — my pesky perpetrators thought nothing of high-jacking tomatoes just about before my very eyes! The gall!! My revenge? A generous sprinkling of freshly ground pepper. Everywhere. Other than my sneezing, it proved a terrific solution.
|First-year production of berries has been steady|
Middle Row: Add good quality jar of marinara (Rao’s or Silver Palate are my faves) and simmer for an hour or so — I add salt, pepper and oregano at this point (all to taste); Tomato skins peel away easily after simmering
Bottom row: Immersion blender (“boat motor”) is used for blending; Leftover scraps headed for compost bin
Two large batches of sauce above and separated for freezing below; to date 9 containers of 4-5 cups each!