Pot Pie!!!

I am on a mission to do so much more cooking this summer. I got the stainless steel cooking pots and pans off the registry, so I am starting to use them. It's a new experience for a girl who has used almost exclusively non-stick. The only things I use that aren't non-stick are for rice, pasta, and soup.

Sunday for lunch I made a frittata. It was insanely good. I looked at a few recipes and didn't see any that fit what I wanted, so I made it up.

Ingredients:
1 russet potato, washed and sliced
2 zucchini, grated, put in strainer with paper towel, weighted, drained
1 onion, diced
4oz mushrooms, diced
shit tonne of garlic, minced (I used the 10-second garlic peeling method. It took longer than 10 seconds, but it was a lot of fun)
8 eggs
1 big spoonful of Trader Joe's plain Greek yogurt
S&P, spice mix that was made by a friend of ours as their wedding favor
Parmesan cheese, grated (I sent my SO to pick it up, and he brought back pre-grated. It worked, but fresh would have been better. I said, "Thank you," and left it at that.)

Once you've done all the prep, heat oil in a big pan. I used a nonstick pot because it was oven-safe, had straight sides, and was sitting out, anyway. Saute garlic for about 30 seconds in hot oil. Dump in onion and cook until translucent. Drop in potato slices. Cover and wander off for a bit. Come back, stir, return lid, wander off. Come back, stir, add mushrooms. Repeat stir/wander for a while. Turn heat to low. Add zucchini and let it cook down.

In a separate bowl, combine 6 eggs, a big spoonful of yogurt, salt and pepper, spices, and some parm. Realize that it's not enough egg for the amount of veggies and add two more eggs. Whisk until well-mixed. This will take a while, since the yogurt and the egg don't play nice at first. Be stubborn.
Turn heat back up to medium and preheat oven to 350. Pour egg mixture over vegetables and stir to combine. Let sit on medium heat until oven is to temp, then stick in oven until it doesn't jiggle when you jiggle the pan. Burn your hand by accidentally grabbing the hot handle because you folded the towel incorrectly when using it as a makeshift pot holder (optional).

It came out almost absurdly rich and delicious. I served it with a hunk of artisan bread and wilted greens from a big package of organic salad greens that I knew we wouldn't eat otherwise.


I had big plans that night to make a big supper with tons of sides, but I was exhausted. I'd already cleaned, then destroyed, then cleaned the kitchen, and making a big fancy meal meant destroying it and cleaning it AGAIN. Instead, I made a pasta sauce in the pan. A one-pot meal. I cooked a bit of bacon to render out the fat, then sprinkled in flour (a little too much flour, actually. Oops!), cooked that for a bit, then started adding milk. Once that was ready, I added a bunch of cheese and some spices. It was a bit too rich for the hot weather, but it was pretty tasty.

I plan to post recipes and in some cases tutorials for some stuff I cook. Last night I make country pork shoulder ribs, and tonight I made a ridiculously tasty pot pie. The pan you use makes all the difference. Seriously.