Panzanella with Heirloom Tomatoes and Fresh Mozzarella

I think part of my problem with updating my blog is that lately it seems like I don't have as much time to write out nice, long, interesting stories to go with my recipes. Or at least I think I don't have time; the older I get the more I realize that once I determine that I want to make the time to do something, I somehow magically make the time. Funny thing, time; sometimes it flies, sometimes it drags, and sometimes it can actually heal all wounds. Or so they say.

(And sometimes it's made out of circles : Time...LINE ??? ) 

The story behind this one is short and sweet, so I'll endeavor to keep the entry the same; maybe that will make it easier ? 

As I posted it on Facebook...

PROBLEM : person buying rolls for last weekend's cookout does not understand math, leaving you with about three times as many rolls as you have sausages. 

SOLUTION : Panzanella with Heirloom Tomatoes and Fresh Mozzarella. 

No problem ! Well, except that I can't seem to stop eating it :)

Panzanella with Heirloom Tomatoes and Fresh Mozarella 

loosely based on an Ina Garten recipe

http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe-1944317

Serves about four, depending on if you’re serving anything else with it.

2 T olive oil

4 cups stale bread cubes (leftover rolls, a small French, Italian, or country-type bread..really any decent plain bread will work)  

1/2 t salt

1 container heirloom cherry tomatoes, halved

2-4 mini cucumbers, unpeeled, halved and sliced (if large quarter and slice)

1/4 red onion, very thinly sliced

1/4 cup fresh basil leaves, coarsely chopped

2 T capers, drained

8 oz. fresh mozzarella – whole small balls (like ciliegene) or larger balls cut in slices (ovolini)

Vinaigrette:

1/2 t very finely minced garlic

1/2 t Dijon mustard

3 T white balsamic vinegar (or vinegar of your choice)

1/2 cup olive oil

1/2 t salt

1/4 t ground pepper (white is nice if you have it)

Directions

Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil if needed. Set aside to cool a bit. 

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red onion, basil, and capers. Add the bread cubes and toss with most of the vinaigrette; add mozzarella and drizzle with remaining dressing.  

This particular panzanella can be served right away, or you can allow it to sit in the fridge for about half an hour for the flavors to blend.

Potato, Ham, and Bell Pepper Frittata

Frittatas have to be one of the most wonderfully adaptable and forgiving of all foods.   They are good for any meal from a casual breakfast to a fancy dinner party; they are delicious hot or cold; and they cheerfully accept just about anything hanging out in your fridge or pantry that needs a good home. They’re like a less-fussy quiche, or an omelet that serves everyone at the same time instead of having to bother with individual breakfasts. They also store well; make a frittata all for yourself on a Sunday and not only will you have a special weekend breakfast, you’ll have a few weekday ones as well.  Got a pile of people to feed but only a few eggs, odds and ends? Make a frittata. Your victims guests will think you’ve gone to all kinds of effort, when in reality you’re basically feeding them leftovers because you were too lazy to go shopping. That’s what we call a win-win.

One of the other great things about a frittata is that it’s very easy to lighten up, if you find yourself wanting or needing to go that route. By decreasing the number of eggs, using a measured amount of higher-calorie, flavor packed ingredients (meat, cheese), and increasing the proportion of lighter components (i.e. vegetables) you can tweak it so that it fits your needs and still tastes amazing. You just want to make sure you have enough eggs to almost cover your solid components; eggs will puff up during cooking so you don’t need to bury them, you just need enough to stick everything together so you can slice it.

The proportions I give here work well for six whole extra large eggs. If your eggs are smaller you may want to add an extra egg, or a few egg  whites;  you can also cut down on the number of whole eggs by substituting 3 eggs whites for each whole egg, or supplementing with EggBeaters if that’s your thing.  

Consider the ingredients here a jumping-off point; whatever kind of meat, cheese and vegetables you have can all be successfully incorporated into your frittata. How about cubed chicken, feta cheese, and spinach? Or shrimp, Monterey Jack, and salsa Verde? The sky’s the limit!  

 A few notes for my WW friends; I ran this one through the WW Recipe Builder and came up with 3 SmartPoints per serving (if cut into 8 servings); your mileage may vary depending on what ingredients you use, always check for yourself (I definitely do NOT work for WW).  I would recommend serving something else along with it if you’re really serving eight; fresh fruit (0 SP) and toast (varied SP) would be divine.  Otherwise you’ll probably want two servings; well worth the 6 SP.

Enjoy! 

Potato, Ham, and Bell Pepper Frittata

8 small or 4 large servings

Ingredients : 

Cooking spray

½ small onion (or 1 large shallot) chopped

1 cup red potato, raw, diced 

4 oz cooked lean ham, diced

1 small bell pepper, diced (I used half red, half green)

6 extra large eggs, beaten

¼ cup 2% milk

½ cup (2 oz) reduced fat cheddar cheese, shredded (I used Cabot 50% reduced fat)

Salt and black pepper to taste

Optional: a few pinches of your favorite fresh or dried herb(s), to taste (dill is especially nice; tarragon is also nice, but potent – be careful!)

10 inch ovenproof skillet (oven proof is important here as it will actually be going into the oven!)

Directions : 

Preheat oven to 375

Heat the skillet over medium-high heat; spray with cooking spray. Add the onion and sauté for a minute or so, then add the potato. Reduce heat to medium; let cook for about 10 minutes, stirring occasionally, until potato is almost tender (dicing the potato quite small will help it cook quicker). Turn the heat back up to medium-high and add the ham and pepper and cook for two more minutes, until everything is heated through and peppers start to soften a little. Season with a little salt and black pepper.

While the potatoes are cooking whisk the eggs and milk together until smooth, then stir in half the cheese along with some more salt and pepper (and herb[s] if using.).  Pour the egg mixture into your skillet and check to see that everything is more or less distributed. Let cook on the stovetop undisturbed for about two minutes, or until the edges start to set. Sprinkle the remaining cheese over the top of the frittata and pop the skillet (uncovered) into the oven. Bake for 10 to 15 minutes, or until eggs are completely set and frittata is beginning to lightly brown. Remove from oven ; cut into wedges and serve.