Hosted by fellow Munuvian CalTechGirl at Not Exactly Rocket Science (gotta love the name), is this week's linkfest to lots of ideas for good eats.

Posted by: Ted at 06:12 AM | category: Recipes
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This is an old favorite with our family that came about after being inspired by a happy combination of leftovers and the ol' "what's for dinner" blahs.

Italian Omelets

ingredients
eggs (2 per serving)
butter, oil or non-stick spray
half-and-half or milk
garlic powder

fillings: pepperoni, sausage, canadian bacon, mozzerella or other cheeses, onion, green pepper, mushrooms, herbs - whatever you like on a pizza.

spaghetti sauce, warmed

preparation
My favorite omelet pan is one of those tiny frying pans with the gently rounded sides. Set it on medium heat, and put a small bit of butter in to melt.

Crack a couple of eggs into a high-sided bowl. Add a splash of milk (half-and-half is even better) and a dash of garlic powder. Mix it all up with a fork or whisk. The idea is to get lots of air into the egg mixture, so whip vigorously and really get it stirred up.

Tilt the pan around to distribute the butter, then pour the eggs into the pan. Leave it be until the edges begin to set, then gently left the edges and tilt the pan to let the uncooked egg on top run around and underneath.

When the top is soft-set, the bottom should be done. Use the spatula (it's a wide one, right?) to carefully flip the entire omelet over.

Add the cheese, veggies, meats or whatever else you're stuffing your omelet with. Gently fold half the omelet over to make a fluffy half-moon shape stuffed with yummy things.

Top with a tablespoon or two of heated sauce and a little more cheese if you'd like, and serve with toast.

Posted by: Ted at 06:43 AM | category: Recipes
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Up at Be's place. She's a gal after my own heart, leading off with desserts.

Mmmmmm, dessert.

Posted by: Ted at 06:18 PM | category: Recipes
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This dish comes from a set of recipe cards called "My Great Recipes" that we got in the early 80's. Somewhere along the line, they were packed up and sent to the attic. Last year I found the cards and went through them, throwing away the ones I knew I'd never make. This one was a survivor. I made it this weekend as a side for roast chicken and it's really tasty and different for a rice dish. As given, this makes quite a bit, but the recipe is easily halved or even quartered.

Toasted Herb Rice

ingredients
2 cups long grain rice
4 Tbsp butter or margarine
20 oz chicken or beef broth, boiling
1 1/2 cups water, boiling
6-8 green onions, chopped
4 Tbsp soy sauce
2 tsp dried tarragon or basil leaves

directions
Put rice into an ovenproof casserole dish with a lid and place into a 325 degree oven. Roast for 20 minutes or until the rice is toasted and golden. Remove from the oven.
Add butter to the rice and stir until melted. Pour boiling broth and water over rice and stir.
Cover and return to the oven. Bake 30 minutes or until the liquid is absorbed and rice is done.
Stir in the chopped green onions, soy sauce and herbs.

Serves 8.

If you're baking a chicken or roast at 350 degrees, this can still be done at the same time, just reduce the baking time and keep an eye on it.

Posted by: Ted at 05:03 AM | category: Recipes
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Over at the Countertop Chronicles. Bon Apetit!

Posted by: Ted at 09:51 AM | category: Recipes
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This one is quick to make, and it's Mookie-approved!

Apple-Pecan Cake

ingredients
1 egg
1/2 cup flour
1/2 tsp cinnamon
1 tsp vanilla
3/4 cup firmly packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1 cup chopped tart baking apple (I peeled and cored a largish Granny Smith)
1 cup coarsely chopped pecans

directions
Preheat oven to 350 degrees.
In a medium bowl, beat the egg until light and airy.
Add the flour, cinnamon, vanilla, brown sugar, salt and baking soda. Mix well.
Fold in the apples and pecans.
Pour mixture into a greased 8" pie plate.
Bake for 25 minutes (it should be well browned).

Best served warm with a scoop of vanilla ice cream.
Serves 4 - 6.

Posted by: Ted at 03:30 PM | category: Recipes
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This week's collection of recipes is being hosted by Aussie Wife. Check it out!

Posted by: Ted at 06:36 PM | category: Recipes
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Over at Munuviana's own TexasBestGrok, JohnL has assembled a Heinlein quote-filled buffet for this week's Carnival.

Posted by: Ted at 06:02 AM | category: Recipes
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