Posted on May 9, 2012 by Andrea Maibaum — Leave a comment

Frittatas for Mama

By Fran Hill

I don’t have children, but don’t say that in front of my pups. They may have fur and four legs, but my two dachshunds believe they are my babies. Just as it would be with human children, in my house life often revolves around those little guys’ wants and needs.

Honestly, I may think that I am taking care of them, but they really do look out for me in their own ways. Ace is pretty demanding that I get a little exercise by throwing his tennis ball, and Sissy tends to my emotional stability by creating downtime to rub her belly. We are a good family.

On Mother’s Day, they even remember me…with a little help from my husband. The pups have surprised me with a supply of paving stones, strawberry plants and a new mower. They know that spring draws me outside to spruce up the yard, garden and patio, and their gifts often feed that passion.

While I love those gardening gifts, I would be lying if I didn’t admit that I wish the dogs could really feed me. I would love breakfast in bed, or a lazy brunch on the patio. It is no secret that I have a soft spot for stacks of blueberry pancakes, mugs of tea, bowls of fruit salad, strips of crispy bacon and eggs. Poached? Scrambled? Omelet? How about a frittata? How about Mini Zucchini Frittatas? That would be a very happy Mother’s Day.

Mini Zucchini Frittatas

(adapted from Gourmet)

1 1/2 tablespoons olive oil
2 small zucchini, halved lengthwise and cut into half-moons
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh chives, chopped
3/4 cup grated Parmesan Cheese (PLEASE grate your own. No green can.)
5 eggs, lightly beaten

Preheat oven to 375F. Heat oil in a large skillet and add zucchini with salt and pepper; sautÈ just until tender. Whisk chives, zucchini, and 1/2 cup of cheese into eggs. Divide mixture evenly among 6 (well-greased) muffin cups. Bake for 14 minutes, until tops are puffed and middles are set. Sprinkle with remaining cheese and serve. Serves 6.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.

Posted on December 22, 2011 by Andrea Maibaum — Leave a comment

Christmas Morning Dreams

By Fran Hill

Early morning whispers of “Santa came.” Bleary eyes and bed head. Twinkly lights on the tree. Squeals of delight over the mountains of gifts. Overflowing stockings. Torn wrapping paper and streamers of ribbon. New pajamas. Hot cocoa with tiny marshmallows.

Sounds delightful, doesn’t it? I dream of Christmas morning rituals, but at our house, the farm always demands attention. Lambs that need to be fed daily force Hubs to get up and do chores rain or shine, Christmas or not. I can hope that he makes it home for lunch on a holiday, but there are no guarantees.

So, I dream of pancakes and waffles and muffins and bacon and sausage and eggs, hot coffee with lots of cream and sugar, fresh squeezed orange juice and big glasses of milk. There isn’t a breakfast food I don’t like, and we often dip into these recipes for supper on cold winter nights.

The holidays are the perfect time to dream of Egg Nog Pancakes. I pick up a quart of egg nog as soon as I see it in the grocery each winter. It makes delicious, tall and fluffy pancakes. Not crumbly pancakes like so many of the mixes and famous restaurants produce; I do not dream of those. Homemade Egg Nog Pancakes are golden and rich with a perfect texture and wonderful, slightly spiced flavor. Top them with a pat of butter and a pour of gorgeous maple syrup and dream of Christmas morning or a warm supper, as the case may be.

Egg Nog Pancakes

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 eggs
2 cups egg nog
2 tablespoons butter, melted

Combine dry ingredients in a medium bowl. In a large bowl, beat wet ingredients until combined. Sift dry ingredients into the wet ingredients, stirring to moisten. Ladle batter 1/4 cup at a time onto hot griddle (may lightly grease, if necessary). Flip when bubbles form in the pancake; cook until second side is golden brown. Makes 4-6 servings.