Hakuna Frittata

I got hooked on frittate when we got our first CSA and they supplied a recipe for a "Greens Frittata" (which itself was adapted from Antipasti by Joyce Goldstein) that became one of my goto recipes. It reminded me of the "Use it up quiche" from the Tightwad Gazette.  I adapted it in several ways.

Pork chops and Apple sauce

Now that we have quite a supply of pork chops in the freezer, I suspect there will be a lot of experimenting with pork chops in my future. We had some applesauce that I used in the sauce with a reduction from the juices from cooking the chops.

I used the Easy Pork Chop recipe from The Best Recipe. At least I started with that recipe. To the reduced sauce I added some fresh bread crumbs, which made the sauce too thick. This gave me the idea to add a little hot apple sauce, and then a little more until it seemed about right.

I served the pan sauce on top of the chops and put a little of the hot apple sauce on the side for good measure.

Update: I made these again, but added some steamed mixed vegetables (broccoli, cauliflower, and carrots) to the sauce. Seemed like a good addition.

Lemon Currant Syrup

For pancakes, waffles, and the like, I like to make quick fruity syrups. One combination that Sharon mentioned she liked was made by combining in a microwave-proof cup

• One dollop of Lemon Curd
• One dollop of Black Currant preserves
• One capful of lemon juice

A dollop probably works out to 2-3 Tbs -- (literally a heaping soupspoon in my case).

Nuke and stir alternately until it was hot and well blended (took a couple three 11-second bursts). 

Apply liberally to your target of choice -- in this case sourdough waffles made like my sourdough pancakes with the addition of 1 Tbs of olive oil.