Flamer has gone Mexican!

Flamer, my 3 1/2 QT. Le Creuset Braiser has mostly played a key role in my Indian curries cookings.

But I was inspired by my friend Jeanna's Eetlust blog: http://eetlust.blogspot.com/  She just purchased her 2nd Le Creuset piece in just under under 8 days from buying her first one (I'm so proud of her...I swear, they multiply by themselves!). She blogged a few weeks ago about the frittata that she made with her new little LC frying pan.

I have Brenda, my 8 inch skillet that lives upon Sonny a 2 1/2 Qt sauce pan... but there are 2 of us here in this household, so I felt that the 8 inch skillet was not big enough for breakfast...

So, I decided to use Flamer, who was still drying from last night's Indian delight.  I opened up to the fridge to see who wanted to play this morning... and it was spinach!

We went to costo last week, and I have this enormous go to bag of spinach that is already pre-washed and ready to go! I cut up an onion and sauteed for a few minutes. Thew in 3 huge handfuls of spinach and let it wilt down.  then I added a few scrambled eggs some parmasan cheese, and then threw some mozzarella cheese.

Then I threw that puppy in the broiler... something I have YET to do in Flamer... or any of pans!  It was quite exhilarating! Once all the cheese was melted I took it out and voila! My first ever frittata!

 

 

Indian Saturday Night!

Yesterday morning, while eating our spelt banana pecan pancakes, Brian chose Pyaaz Murghi... Breasts of Chicken in an Onion-Turmeric Sauce out of our 660 curries cook book by Raghavan Iyer

 

This is how we normally how we go about finding the perfect weekend curry... Brian looks through, picks one, he reads the ingredients while I am standing at attention in front of the spice cabinet and fridge to see if we have enough ingredients to do it!

As he reads: canola oil, CHECK. Turmeric... CHECK. ..... Punjabi garam masala......... CHECK!  I was thrilled! I had made punjabi garam masala a few months ago.  The recipe I was using it for made more than what the day's recipe called for.  I had an extra small glass jar and labeled it and stuck it in my spice cabinet.  I knew I'd use it again one day, but was thrilled when I was able to pull it out so quickly!  Being organized helps to make life more manageable!

This is certainly a "during" photo. And I was too hungry to take an "after". But imagine a darker color yellow from the garam masala all sprinkled with green from the fresh cilantro and strips of julienne ginger. We put it over brown rice and served with some roasted cauliflower.  YUMMY! (almost zero leftovers!)