KALE, SPINACH, OR SWISS CHARD FRITTATA

1 large bunch spinach, kale, or Swiss chard. If frozen spinach, squeeze out water.
1 small bunch basil or a tbl of pesto (fresh basil is preferred)
2 tbl olive oil
6 large eggs (if egg substitutes are used, still use a couple of real eggs)
1 large sweet onion (Walla Walla, Vidalia, Maui, Mayan, or similar)
1 minced garlic clove
1 can (8 oz) artichoke bottoms
1 can (4 oz) sliced water chestnuts
1 cup sour cream (low fat will do, but not well)
½ cup crumbled feta cheese (with dried tomatoes and basil)
6 thin slices (1/4 lb) deli honey ham
a couple fistfuls grated cheddar
a fistful grated mozzarella
dashes paprika

Preheat oven to 375 degrees Fahrenheit. (1) Wash, de-stem, and chop kale and wash basil leaves. (2) Sauté chopped onion until tenderly translucent. Add minced garlic a moment before finished. (3) Chop artichoke bottoms and water chestnuts and with the sautéed onion and garlic spread over the bottom of a baking dish. (4) Lay one layer of thin deli ham over the onion, water chestnut, and artichoke bottom mix. (5) Spread kale or spinach over the ham. (6) Lay another layer of thin deli ham over the kale or spinach. (7) Sprinkle a layer of feta cheese over the ham. (8) Spread a layer of fresh basil leaves over the feta cheese. (9) Beat eggs and sour cream together and pour over the basil leaves. (10) Over the egg and sour cream mix sprinkle the cheddar cheese with streaks of mozzarella. (11) Dust with dashes of paprika.

Bake at 350 degrees for about 40 minutes until the top has browned.   Add cheddar and mozzarella cheeses to top about ten minutes before removing it from the oven.Set aside to cool before cutting into wedges. The frittata can be made well-ahead and warmed later to display the cook’s genius. Don’t nuke. Serve warm, not cold.

Note: The big expenses are the feta cheese, the fresh basil, and the artichoke bottoms. Hearts have spiny leaves. Bottoms are better. Artichokes supply an underlying counterpoint to the feta and can be left out if you aren’t fond of the eaters. The feta provides the zip and shouldn’t be left out. Pesto can replace the basil leaves, but crisp, baked basil renew one’s faith in divine providence.

The Rev. Dana Prom Smith, S.T.D., Ph.D.
397 West Cattle Drive Trail
Flagstaff, Arizona 86001

 

(928) 213-1426
stpauls@npgcable.com

GRETCHEN'S CRANBERRY SAUCE CHICKEN

4 or 5 skinless chicken breast halves
salt and pepper to taste
1/4 cup butter, oil, or spread of choice
2 tbls olive oil, canola, or almond
1 can (8oz) whole berry cranberry sauce
2 tbl soy sauce
1½ tbl lemon juice
a few dashes of mace
1 tsp Better Than Boullion Chicken Base
Handful dried cranberries

Preheat Oven to 350
Cut chicken breasts into approx 2 inch squares.
Melt ½ butter and oil in fry pan.
Add chicken pieces and saute’ until no longer pink.
Place chicken pieces in casserole dish. Set aside.
Melt rest of butter in sauce pan and add remaining ingredients.
Simmer until cranberry sauce is liquified.
Pour liquified cranberry sauce on chicken pieces.
Cover with foil and bake 20 to 30 minutes.
Remove foil and let sit for 5 minutes.
Serve with basmati rise or buttered egg noodles and green salad.
Adjustments may be made to suit taste.

After I returned home from my triple by-pass operation, Gretchen sought out flavorful heart-healthy foods which tend to be bland. I dreaded eating dull food the rest of my life. Happily, she came up with this recipe which will stand on its own in terms of taste.

I felt fragile as though I would fall apart at any minute with arms and legs falling on the floor. Recovery is dull. Even urinating is a burdensome task.
Eating was one of the few treats left. This chicken recipe is not only good cardiac recovery food; it’s a great treat everyday.

GRETCHEN ANNE’S AND HAZEL MARGUERITE’S SALAD DRESSINGS

Gretchen Anne’s Vinaigrette Salad Dressing

2 or 3 tablespoons Balsamic Vinegar (to taste)
2 or 3 generous dashes salt
8 grinds black pepper (to taste)
¼ cup dry mustard or generous squeeze of Beaver Brand Hot Mustard
1 tbsp sugar (to taste)
½ cup canola oil and olive oil (¼ cup each) or ¼ cup canola oil and ¼ cup almond oil.

Whisk all ingredients together and then with a wire whisk add ½ cup oil. Dress salad lightly. Don’t Drown.

This dressing can be tweaked to one’s personal taste. The most important thing is to add the oil slowly, whisking all the while, creating a thick emulsion which can be stored in glass in the refrigerator.


Hazel Marguerite’s Famous French Dressing

2 cloves garlic minced
1/3 cup olive oil
3 tblsp wine vinegar
¼ cup ketchup
¼ cup sugar (to taste)
1 tsp Worchester Sauce
Sherry (to taste) (Happily, my mother was generous.)

Same directions as above. Vigorously whisk ingredients together and store in glass jar in refrigerator.

I have been blessed with two great cooks and salad chefs, my wife and my mother.

The Rev. Dana Prom Smith, S.T.D., Ph.D.
397 West Cattle Drive Trail, Flagstaff, AZ 86001
(928) 213-1426, stpauls@npgcable.com
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