Go-to Asian Slaw Dressing

It started with an Asian salmon recipe.

What to go with it . . . 

I had one large, beautiful, red, organic pepper, sitting on the counter, 

   just waiting to be appreciated.

Salad?

I opened the refrigerator, and remembered I had about 1/3 bag of coleslaw 

   (mixed cabbage and julienned carrots) that I needed to use. 

Ding! ASIAN SLAW. 

What else can I can throw in there . . .  

Think "CRUNCHY". 

Raw, organic broccoli. Perfect. I chopped that up.

I already had green, organic onions for the salmon recipe, 

   so I chopped up about 1/4 cup, and added those, too.  

Nuts would be good.  

I opened the cupboard, 

and saw that I had about 1/4 cup of roasted peanuts sitting at the bottom of the bag. 

I threw those in. 

Now, I needed a nice light, refreshing, and flavorful dressing to pull it all together, 

   and I stumbled upon the following:    

• 
  
• 1/3 cup white wine vinegar
• 1 tablespoon canola oil
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon salt

Toss together, and let sit in the refrigerator for at least an hour. 

De-licious. 

This will be my go-to Asian slaw dressing. 

I found this dressing on the following site:

https://www.tasteofhome.com/recipes/asian-coleslaw/

Outer Banks Brewing Station - Full of Surprises.

It was the day after Thanksgiving . . .

We arrived late in the evening, hungry for dinner,
   
and, I knew just where to go.

I had driven past it many times, and never given it a thought.
But, somewhere, and at sometime, I had heard something good.  

The inside was cool.

Open, yet filled with warmth.
Modern steel and copper meets wood, in shades of medium brown.
Walls, covered in earthy and eclectic artwork -
     think rugs and burlap, mixed with the occasional interesting, indescribable piece.
On their website, it is described as
     "a modern interpretation of a turn-of-the-century Lifesaving Station".
I could see that.

The hostess led us upstairs to the loft area, where she seated us in a booth.

They brew their own beer, so I ordered one - the Roustabout Stout.
I liked the name AND the description.
It tasted hearty, complex, and GOOD.

On to the meal selections . . .

My daughter and I strategically chose two dishes that we could share:

Grilled Salmon
Served over sautéed sweet potatoes, brussel sprouts, grape tomatoes and caramelized onions in a lemon caper butter

Cheese Ravioli

with butternut squash, red onions, grape tomatoes and brussel sprouts. Topped with dried cherries in a balsamic reduction and goat cheese

As amazing as they sounded on the menu, they TASTED even better.
And, no disrespect to the salmon and the pasta (which were both quite good),
     but the VEGETABLES were the star of the show.
I have never, before, felt such love for sweet potatoes, butternut squash,
                  and BRUSSEL SPROUTS.      
And, the combination of the ingredients and flavors on each plate
   was simply delicious.

We saved no room for dessert, but we did return for lunch,
               the very next day.

And, it's a good thing we did.

When our waitress returned with our to-go box (filled with our unfinished hushpuppies),
     she mentioned there was a message, inside, from one of the wait staff.
We opened up the box, and written on the inside of the lid were the words
     "you're beautiful" and a phone number.  

The hushpuppies (with the honey, beer butter) were sweet,
                      but THAT was even sweeter.

So, a very pleasant and memorable experience
     at the Outer Banks Brewing Station,
which, by the way, is completely powered by their 80 foot tall wind turbine.
It is the first wind powered brewery in the United States.  

I raise my Roustabout Stout to the owners, Eric Reece and Aubrey Davis,
the chef, Pok Choeichom, and to the young, adorable server
who took a chance by writing a few words on the inside of a box.

AND, to the brewmaster, Scott Meyer.

Next time, I would like to try the Lemongrass-Wheat Ale.


http://www.obbrewing.com

   

Good Breakfast, Bad Coffee

Why is it that most breakfast eating 
     establishments serve less than mediocre 
tasting coffee ???

I asked my girlfriend this very question,  as we were enjoying our breakfast
     of banana french toast, crispy bacon, and eggs.
Unfortunately, I was NOT enjoying the watered down nonsense in my "coffee" mug.

But, for some reason, I kept drinking it.

Maybe I had hopes that the next sip would taste better.

And, I yawned my way through the entire process.

                    My friend was safe.

                    She drinks tea.

"Maybe they served you decaf?" she suggested, through her laughter.

Unfortunately, they did not.

I went home and made myself a REAL cup of coffee.  

















 

What's Up with . . . YO-gurt?

I know it is good for you.
     I get that.
But, tastes good?

I try to disguise the flavor, by adding some type of fruit -
     usually blueberries or strawberries.
I try to add texture, by throwing in some type of nuts - usually almonds.
But, the reality is, no matter how hard I try,
                                                        I JUST DO NOT LIKE YOGURT.

And, what is this Greek Yogurt craze?

People claim that its thicker, creamier consistency makes it taste even better.

But, my blueberries and almonds get lost/disappear/drown in the sea of goopy,
          gloppy white,
                  and all I taste is SOUR.  

So, I have my suspicions, yogurt lovers.

I think you must secretly feel the same way about this fermented milk product
     as I do.

Either that, or my taste buds
     are just not sophisticated enough
            to properly appreciate its refined, sour taste.


 
   




 

Merlot?

Just a regular Thursday night.

I grabbed a bottle of recently purchased red, off the wine rack -
              Stonehedge, Merlot, 2009 (Napa Valley).

I pulled the corkscrew out of the drawer, and began to uncork.

Oddly, as I was twisting the screw into the cork,
     the cork responded in the opposite way of which I was accustomed to.

It went inward, causing a tsunami 
   of wine to unleash.

There were drops of red all over the counter.
There were drops of red all over the wall.
There were drops of red 6 FEET AWAY, all over the floor.

It was in my hair, on my laptop,
     on someone's shoes that had been kicked off, and left behind (shhhhhh) . . .

Amazing how far a not so large 
                       amount of wine can go.

After I finished wiping up, still amazed at the far reaching places
     the wine had traveled . . .
                         I poured myself a glass.

The flavor seemed to be unaffected by the odd cork(age).

This will be a good wine for Thanksgiving, I thought.

Another bottle, of course,
     as you can assume this one will be gone by the weekend.

SAVE THE TURKEYS (feed them carbs) !

So, I recently saw a disturbing news story flash across the television screen:

BUTTERBALL REPORTS A SHORTAGE OF TURKEYS.

A shortage of turkeys?

YES.

Apparently, the turkeys have not gained enough weight, this year,

causing a shortage of available turkeys over 16 pounds.

The experts at Butterball cannot explain the reason behind this phenomenon.

Since, I have experienced the OPPOSITE “phenomenon”, lately, I thought I would write a letter to Butterball, offering them my expert advice.

Dear Butterball:

Send your turkeys to my house. 

We will eat lots of CARBS, drink lots of WINE (more carbs), and sit on the couch

     and watch a lot of FOOD TELEVISION (even more carbs).

And, no matter how much they beg me to exercise . . .  

     I WILL NOT LET THEM.

I GUARANTEE your turkeys will gain weight.

Sincerely,

Concerned Turkey Consumer

http://monkeypickles.com/2013/11/20/save-the-turkeys-feed-them-carbs/ 

'Tis the Season for PUMPKINS (Apparently) !

http://monkeypickles.com/2013/10/17/tis-the-season-for-pumpkins-apparently/ 

I went to my local Trader Joe's, the other day, to pick up a few items for dinner. 

When I pulled into the parking lot, it resembled a Saturday morning.

I, actually, had a moment where I questioned my brain about what day I was in. 

Tuesday. 

Definitely Tuesday. 

NOT Saturday. 

They must be giving something away.

After spending ten minutes, circling the compact parking lot (testing my patience, as I was confronted by every type of “driver-challenged” label one could possibly come up with - for fear of hate mail, I will let your imagination do the talking),

. . . I finally found a spot.         

Taking my life into my own hands (visual of me walking side-by-side, with myself), I dared to walk through the parking lot of driver-challenged individuals, and safely (yet, barely) made it to the sidewalk.

I walked through the automatic doors and . . .

BAND playing!  LEIS (not lays) flying!  FACES grinning! 

I’m thinking, they are definitely giving something away,

     but I don’t think it is something they normally sell in the store. 

“It’s CUSTOMER APPRECIATION DAY!!!” someone hollered out. 

“OHHhhhh, YAY!” was my response, as I saw my “quick trip” to the store,

                         suddenly extended. 

And, there were pumpkins - EVERYWHERE.

Pumpkins in every size, shape, and color (apparently, orange pumpkins are going out of style). 

And, pumpkin FLAVORED . . .  everything.       

“Would you like to try a sample of pumpkin biscotti?” said one,

                         as he shoved a tray under my nose. 

“Pumpkin ravioli, over here!” said another. 

“Try a sample of our pumpkin coffee!” announced (yet) another. 

“Pumpkin pound cake?  Pumpkin waffles?  Pumpkin chips?  Pumpkin ale?”

Hmmmmm . . .

Amongst all the chaos, I tried to remember what I had come for.    

By the time I left (with my leis, around my neck), I had a new appreciation for pumpkins,

      and (in my head) I was doing a pumpkin appreciation dance. 

That night, for dessert, I served up Pumpkin Bread Pudding. 

OH, YUM!   

As I thought back to my trip to the Traders, I was still convinced they were giving something away,

  as I had never before seen such enthusiasm . . . over pumpkins.

And, I think, whatever it was (that they were giving away), 

     it may have been in the pumpkin-flavored coffee.  

That might explain my “pumpkin appreciation” dance. 

http://monkeypickles.com/2013/10/17/tis-the-season-for-pumpkins-apparently/ 

Vanilla Ice Cream w/ Amaretto AND Sesame Honey Cashews

So, now that I have discovered the joy . . . the delight . . .
     the delicious taste of vanilla ice-cream with amaretto,
I wanted to see if I could make it even BETTER.

ADD SOMETHING CRUNCHY, I thought.

So, I did.

One scoop of vanilla ice-cream.
One shot of amaretto.
One sprinkle of sesame honey cashews.


One satisfied customer : )




    

In the End . . . (A Job for the Crockpot)

How is it that I have FOUR grocery stores within a one mile radius of my house,
     and I can never find everything that I need?

I was hosting ten people for dinner.

I had been at a conference, the day before,
     so all of the planning and shopping and cleaning and cooking
were going to happen the DAY OF.

Sounds like a job for the Crockpot.

Guests were arriving at 5 o'clock.

At 9a.m, I went to grocery store #1.

I checked off my list of simple ingredients,

     until I pulled into the produce section . . .

             SCREECHING HALT.    

I needed fresh thyme and rosemary.  

             They had NONE.  

I asked the produce man to check in the back.  

             NO SUCH LUCK.

                      Damn. 

I went to grocery store #2.  

They DID have fresh rosemary, but were fresh out of fresh thyme.  

Speaking of "thyme",
     I needed to get my ingredients in the crockpot, so there was no time for grocery store #3.   

After I chopped and sliced and trimmed all of my ingredients,
     I went to pull the crockpot out of the cabinet.  

Somehow, the lid SHATTERED into pieces.   

Little beads of glass poured all over the inside of the cabinet,
     and all over the floor.  

My boys thought it was really cool, the way it just . . .

                                             {POOF!} . . . magically crumbled.  

          I did not think it was cool.

I quickly used my "dial a friend" option. 

     "Do you have a large crockpot?"  I asked.  

Sensing the urgency in my voice, he immediately brought it over.

I threw all of the ingredients inside, and turned it on high.  

As dinner was cooking, my son and I went to the local Farmers Market
      to pick up some fresh tomatoes and olives (for appetizers),
and a Trader Joe's pumpkin pie (for dessert).  

After the floors were vacummed and mopped,
the bathroom was cleaned, 

     the table was set, and the candles were lit . . .
the guests began to arrive.  

Good food,
     good wine,
           good conversation . . .

                         in the end, it all comes together.  

And, if not (as my youngest son suggested),
     one can always order Chinese. 

Basement Seating, Please!

Reservations for a party of five?  Right this way, please.

The hostess led us into the large, open dining room,
     where I immediately felt uncomfortable.

Uncomfortable like . . .

     when my kids were little.

And, meeting the in-laws at the country club for dinner.

That feeling of knowing that my children would not be able to live up
     to the unrealistic expectations of behaving like little adults.

Uncomfortable like . . .

     me, as a child.

And, going to church.

Trying to control my giggles that were immediately induced (like a drug)
     by the sounds of the organ, the moment I stepped through the doors.

And again, when the minister spoke in that holy tone.

My only hope was that the sounds would 
                    put me to sleep.  

The room, where we sat (in a sterile sea of white covered tables),
     was cold and quiet.

SO quiet that I could hear my every breath and clumsy movement
     repeated back to me,
making me too aware of my own self. 

Looking around, I realized that,
     besides for my daughter and my nephew (and the wait staff),

I was the youngest one there.

As the waiter handed us our menus,
                   I leaned into the circular table and whispered to my parents,
 
                             "Didn't you say this place has a basement?"

Apparently, there was a more casual eating area DOWN BELOW.

Like the child who felt she may not be able
     to hold back the laughter in church . . .

Like the parent who felt the temper tantrum of her own child,
     at the table, about to explode . . .

Like an URGENT CRY FOR HELP!

                                  I said . . . . . .  

      "I REALLY THINK WE  BELONG IN THE BASEMENT."

Or, at the very least, the KIDS table.

BUT, I could see that my parents were committed,
      and we had our "good" clothes on.  

 SO . . . we stayed.

And, we were LOUD.

We LAUGHED . . .  a LOT.  

A glass of wine was spilled.

            RED wine.

On the WHITE tablecloth.

And, we LAUGHED some more . . .

Our waiter loved us.

Our water boy loved us.

He was trying not to show it,
                               but he eventually flashed a guilty smile.

I think they were sorry to see us leave,
     when everything went back to COLD, and WHITE,
              and COLORLESS . . .

                                                       and QUIET.
                 
We may come back, some day.

But, if we do, I think we'll check out the basement.

I really DO feel more comfortable there.  

Vanilla Ice Cream w/ Amaretto

I was craving some chocolate, 
     but, ALAS . . . 
none could be found.      

I opened the freezer, 
and (only) vanilla ice cream stared back at me.

I shut the freezer.  

In search of inspiration, 
     I opened the pantry, and stared up at the top shelf.  

AMARETTO.  

Hmmmm . . . 

I opened the freezer back up.  

I scooped up some of the sweet, creamy white, and put it in a small mug.   

I added a shot of amaretto.  

YUM.

It wasn't chocolate, but it was GOOD.  

Red Wines of Summer

Someone recently reminded me that I have a FOOD blog.

     "I do?" I asked.

     "I do . . . " I responded.

Well, I thought, if I have been neglecting my food blog for so long,
     I guess I'd better come back with something GOOD.

Here are my 3 favorite and recommended red wines of the summer.

And, yes; one of them I picked specifically because I liked the look of the label.

You can imagine how pleased I was that I appreciated the taste,
     as much as the artwork.

I will let you figure out which one I am referring to.

                         Cheers!  

Trader Joe's Pork Carnitas

Especially during the school year,
     I am all about finding easy dinners that taste good.

Trader Joe's makes some pretty darn good pork carnitas.

Pre-cooked in the package, all it requires is re-heating in the microwave.

I serve them up one of two ways:

Carnita Fajitas -

1)  Saute some red peppers and onions in a pan with olive oil.

2)  Warm the flour tortillas in the oven (or on top of the stove).

3)  Place pork, onions, and peppers on tortilla.

4)  Squeeze fresh lime juice on top,
                        
5)  Sprinkle with fresh, chopped cilantro.  

6) Salt and pepper, to taste. 


Carnita Bowl -

1)  Cook white rice (I like Uncle Ben's), according to directions.

2)  Warm up a can of black beans on the stove (medium-low heat).

3)  In a bowl, place rice, top with black beans, top with the pork.

4)  Squeeze fresh lime juice on top.

5)  Sprinkle with fresh, chopped cilantro.  

6)  Salt and pepper, to taste.

You can add (or eliminate)
               any ingredients you would like, such as:  

     shredded cheese, sour cream, salsa, guacamole, 
     shredded lettuce, shredded cabbage, roasted corn, avocado, mango, 
     tortilla chips, etc.

Make it how you like it!

But, remember, the less ingredients you use,
     the easier the entire process will be, from preparation to clean-up. 

Peach Salad with Basil Oil

I stumbled upon this recipe in Women's Health magazine.
I had recently purchased some mouth watering(ly) good peaches at the farmer's market,
     and I have a garden full of fresh basil, so this recipe was PERFECT,
especially, on a hot evening in July.

We enjoyed this salad, alongside grilled pork chops and corn on the cob.      


Peach Salad with Basil Oil
. . . as seen in Women's Health Magazine (slightly adjusted by ME). 
 

Ingredients

• 3 ripe peaches, sliced into thin wedges 
• 3 cups arugula OR I used Trader Joe's baby arugula blend, as not everyone in my household is a fan of arugula.
• 4 oz fresh mozzarella, cut into 1-inch cubes
• 2 tbsp chopped walnuts or pecans -  I used at least 4 tbsp, and toasted the walnuts, cooling them before adding them to salad at the last moment.
• 3 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1 cup fresh basil
• 1/4 tsp salt

Directions

1.

In a large bowl, toss together peaches, arugula, and mozzarella.

2.

Put oil, vinegar, basil, and salt in a blender or food processor and combine until smooth.

3.

Divide peach salad among serving plates and drizzle with basil oil.  

* While I put everything in one bowl and tossed it together, the liquid from the peaches does tend to make the salad droop a bit by the end of the meal.  So, if you are serving to guests, I would recommend plating it separately.   

4.     When walnuts are completely cool, top salad with nuts.  

Enjoy!

 

"Tangy and Toasted" Caesar Salad

The "tangy" is for the dressing.

     The "toasted" is for the walnuts.  

Yes, walnuts (instead of croutons) in THIS caesar salad. 

This is a lighter, tangier, healthier version. 

My partner and I served grilled salmon with this salad for dinner, 

     and the kids ate it up.

The next day, they requested the salad again, 

     specifically requesting that I add more toasted walnuts. 

Ingredients:

1- 2 cloves garlic, finely chopped

salt (to taste)

pepper (to taste)

4 tablespoons lemon juice

2 tablespoon reduced-fat mayonnaise
     (I used Wegman's Organic)

2 teaspoon Dijon mustard
     (I used Trader Joe's whole grain Dijon, imported from France)

8 teaspoons extra-virgin olive oil

Shaved Parmigiano Reggiano cheese

Walnut halves or pieces, toasted (1/4 - 1/2 cup)

One large head Chopped Romaine lettuce


Directions:

Whisk together first 7 ingredients, in a small bowl.

Toss dressing together with Romaine lettuce.  

In the meantime, place a nonstick pan on medium heat.
Drizzle with a little bit of olive oil, and place walnuts in pan.
Toss walnuts frequently,
     until they begin to brown and "toast" (only a few minutes).
Place walnuts on a paper towel to cool.  

When walnuts have cooled completely, toss together with salad.

Add the shaved Parmigiano Reggiano Cheese (as much or as little as you desire)
      at the last second , and lightly toss the salad again. 

Add more salt and pepper (to taste), if necessary.

Wine, Cheese, Bread - Perfect.

Let us not forget a simple cheese and fruit platter, paired with a nice glass of wine.

Last night, my partner and I went with friends to see the movie, "Moonlight Kingdom"
     at our local, independently owned movie theatre.
Afterward, our friends invited us over for a light meal.

Presented beautifully on a cutting board, was a delicious display of cheeses -
     some Gouda, some brie, some blue cheese . . .
 and fruits (strawberries and grapes), as well as a few slices of meats (pepperoni and prosciutto),
     some crackers,
and a loaf of Trader Joe's baked bread, served straight from the oven.  

The four of us, intimately gathered around the small coffee table -
     two on the couch, two on the floor . . .  sipping our wine (me, with a nice glass of red),
enjoying our meal.   

Good conversation, good people, 
     good food, good wine.

Warm, simple, elegant - perfect. 

Or, as the Dutch say, "gezellig".

The types of the cheeses and the wine . . .
                   the fruit and the bread - unimportant
      (though, I will find out the name of the wine and post it).

Use whatever you like,
     display it on a nice cutting board,
          and enjoy it with people you love.

To end the evening on a "sweet" note,
     round the meal off with a few simple cookies on a plate.  

Thank you, Peter and Paula, once again . . .
               for your warm and wonderful hospitality.    

  

"It's Too Hot Out!" Caprese Salad

The temperature in Fairfax, Virginia on this hot July day is a cool 100 degrees.
The best thing to do is stay inside and eat something refreshing,
     like this healthy caprese salad.

Ingredients:

Grape tomatoes (yellow and red) - 16 oz. container of each, cut in half

Oil and herb marinated mozzarella balls (bought at store) - about 8 balls,
                                                                                             cut into quarters

2 - 3 spoons full of marinade from mozzarella balls


Fresh, chopped basil ( 8 - 10 leaves)

Sea Salt


Directions:

Add tomatoes (cut in half) to bowl and sprinkle with salt.

Add mozzarella (cut in quarters), and the marinade from the mozzarella balls.

Add chopped basil, and toss all ingredients together.  


That's it!




Chef's note -  

I like to cut the mozzarella and tomatoes into smaller pieces because it is easier for people to eat.
Also, if you can't find the marinated mozzarella balls, just drizzle the salad with a little bit of
olive oil,
olive oil and lemon juice,
   OR
olive oil and balsamic vinegar . . .
   and some freshly ground pepper.

  

Spaghetti with Roasted Garlic and Grape Tomato Sauce

 Dinner with my daughter, one hot, July night . . .  

Spaghetti with Roasted Garlic and Grape Tomato Sauce 

Inspired by www.myrecipes.com

 Ingredients:

16 oz. spaghetti
16 oz. container cherry (or grape) tomatoes
Olive oil
1 T. red wine vinegar
kosher salt
crushed red pepper
3 T. chopped fresh basil
crumbled goat cheese or shaved parmigiano reggiano cheese
8 - 10 garlic cloves 


Directions:

1)  Preheat oven to 450 degrees

2) Fill large pot with water, bring to a boil, add spaghetti and a few dashes of salt,
          and cook spaghetti as directed on the box

While spaghetti is cooking . . .

3) Combine tomatoes, garlic cloves (whole, peeled), 1 or 2 swirls of olive oil, vinegar,
          and salt ( to taste ) in a baking pan.
     Toss well, to coat, and place in oven.

4)  In the sink, place a small pot underneath a colander.
     You will want to save the reserve pasta water.
     When the pasta is done, drain the pasta into the colander.   

5)  While the pasta is draining, remove tomato mixture from oven.
     Add to the empty pasta pot.
     Add a small amount of the pasta water to the pan, scraping off any of the tomatoes, garlic,
           and juices, and add that to the pot, as well.

6)  Add pasta to pot with tomato mixture, and toss together, adding more of the pasta water,
          as needed, a little bit at a time.
     The pasta will soak up the juices, giving sauce a nice consistency. 
     You will end up throwing most of the reserve pasta water out.     

7)  Sprinkle pasta with crushed, red pepper ( to taste ).

8)  Place pasta in a large pasta bowl , for serving.
     Top with the chopped, fresh basil.
     I put the cheese on the side,
          so my daughter and I could choose our own.   

-------------------------------------------------------------------------------

How's it taste?  

Delicious!                          

I used the goat cheese, which gives the sauce a sweet flavor and creamy consistency.
My daughter preferred the parmigiano reggiano.


                         

Speaking of Squash . . .

Speaking of Squash . . .

Back in June, for my son's 7th grade science project,
     we constructed a rain garden in our backyard.
We planted tomatoes and watermelon, basil and cucumbers . . . and squash. 
We have used the basil, multiple times, in pasta and veggie dishes,
     sandwiches, drinks, and pesto sauce. 

The tomatoes, still green,  are growing and transforming into a beautiful shape.   
The cucumbers have not yet made an appearance, and we are not sure why.
Neither has the watermelon, though, it is not yet time. 
And, any day now, we will be pulling the ripe, yellow squash off the vine. 
Maybe for cooking more frittatas, or pasta, salad,
     or by itself . . .  right on the grill.  

Tomatoes

Basil

Squash

Breakfast of the Week - Frittata w/ Squash, Onion, Garlic & Goat Cheese

Frittatas are great.
I like to eat them for breakfast, but a frittata can be eaten for any meal.
The best thing about them is that you can throw just about any ingredients into them.
I try to make use of the ingredients that I have.

This week, I had a tiny, single squash (from the farmers market)
     sitting in my veggie basket,

Squash, Onion, Garlic, Goat Cheese Frittata

               just begging to be eaten.
So, I chopped it up into bite-sized pieces.
I, also, had half an onion to use.
So, I chopped that up, too.
I ALWAYS have garlic on hand,
so, I chopped up a few cloves of garlic.

I threw all of those ingredients into a pan with some olive oil,
     and sauteed them for a few minutes.
Then, I added 2 eggs (brown,organic),
beaten with just a splash of milk,
     and let the eggs settle into the pan with the veggies.
I kept the pan on top of the stove,
     until the egg could no longer be swirled around in the pan.
Then, I placed the pan in the oven
     (350 degrees for about 5 mins.),
until the egg was cooked through.

During the last minute, or so, of cooking time,
     I tossed some cheese on top.
I had some goat cheese in the fridge, so that's what I used.
I sprinkled the entire frittata with sea salt and fresh, ground pepper.