Tex-Mex Pasta Frittata

We expect to catch fish, harvest crab and shrimp, and eat a lot of seafood between now and fall, but who lives solely on protein?! The galley cabinets and lockers already hold a season's worth of pasta, beans, rice and grains, baking essentials, dried fruit and assorted bottles, cans and packages of all manner of food products. Some of my favorite products aren't available in Canada, certainly not in small communities where groceries arrive by ferry or barge, so I tend to overshop when I can.

Now it's time to go shopping, to fill the refrigerator and freezer drawers with fresh food to last for several weeks while we cruise farther north in B.C.  Fresh produce, dairy, meats and poultry are next on the shopping list. Provisioning can be an organizational challenge, especially when the fridge already holds too many partially-filled bottles and jars of condiments, small containers of tasty leftovers, odd and ends of produce, etc. While I could toss it all, it's easy to do some creative combining. One result is this Tex-Mex Pasta Frittata that combines a ground turkey patty, several mini peppers, a chunk of pepper jack cheese, some previously cooked spaghetti, 1/4 cup salsa, a scant 1/4 cup milk and the last 3 eggs from an 18-pack carton. The resulting stovetop frittata was delicious for dinner, with three skinny wedges left for a breakfast treat. The real bonus here is more shelf space in the refrigerator to store the fresh purchases. 

Now, about those jars of berry jam, mango chutney, sweet Thai chili sauce, pepperocini, different mustards, etc. that still lurk on the refrigerator door shelves! I foresee sauce experiments coming up soon.

Tex-Mex Pasta Frittata

serves 4

Saute savory filling ingredients over medium-high heat in an 8" or 9" nonstick skillet until they barely loose their crunch:

• scant tablespoon oil or cooking spray
• 1/4 pound seasoned ground meat (turkey sausage is a favorite)
• 1 cup diced vegetables (peppers, onions, corn, chilies etc.)

Cool, then remove to a large mixing bowl.

Add the remaining ingredients to the bowl and toss to blend, coating each strand of pasta with the egg mixture.

• 3 cups cooked long pasta (spaghetti, linguini or angel hair pasta)
• 3 eggs, beaten
• 1/4 cup milk
• Splash of your favorite hot sauce (green Tabasco for me)
• 1/2 cup shredded Pepper Jack cheese
• Salt and pepper to taste

Reheat the skillet; add the pasta mixture to the pan and press gently to level. Cook, covered, until the bottom is golden brown. Place a large plate over the skillet and carefully turn the skillet over so the frittata rests on the plate. Carefully slide the pie back into the skillet and cook uncovered to brown the second side. Don't overcook or the frittata will turn leathery, never a good thing.

Serve wedges from the skillet or slide onto a platter and accompany with sour cream, guacamole or salsa as optional toppings. The frittata can be served warm or at room temperature. 

Chocolate Mousse Parfait

Pots de Creme... and then some

Fresh cherries and strawberries are amazingly tasty this month, holding their own flavorwise against a rich chocolate dessert. This chocolate mousse doesn't need fruit to be a winner, it is a terrific standalone dessert any time, but sweet cherries added a delicious fruity note. The small serving shown above packed a big flavor punch, always a good thing, and left room for the accompanying strawberry shortcake. Yes, we ate them both.

Last night was a dessert evening with boating friends Sharon and Gary (M/V St. Helena), a time to skip dinner and plan to indulge without guilt. Well, no guilt was the plan, but reality caught me anyway. Just that morning I had carried on at length to friend Nikki that I was cooking healthier and eating less this year, focusing on filling our small plates more with fruits and vegetables than carbs and sauces. It's true, most of the time. Guess who walked down the dock last evening and caught me indulging in two desserts?! Busted! Hey, both items had a fruit to go along with the whipped cream, chocolate mousse, etc. Fruit and dairy should count for some good points... maybe not.  

If you are looking for an easy chocolate dessert for family or company, one that uses ordinary galley ingredients and looks impressive, you will want to whip up this recipe. Variations of the recipe are found all over the internet. You could search "chocolate chip mousse" and explore the 4.7 million hits that pop up, or just give this recipe a try. Then tweak it to suit your taste and create your own version. Layer in your favorite combinations for crunch, sweetness and fruity flavor - go ahead, play with your food!

Chocolate Mousse Parfait

makes 4-6 small servings

6 oz chocolate chips (dark chocolate with mint is a favorite)
2 whole eggs (use pasteurized eggs if you worry about raw eggs)
1 tablespoon Frangelico (or Grand Marnier or 1 teaspoon vanilla, almond or mint extract)
1/2 cup VERY HOT strong black coffee

Optional layers and toppings
1 cup granola
1 cup Greek Gods yogurt with honey (or sweetened whipped cream)
1 cup chopped fresh cherries (or strawberries or candied orange peel)

Place the chocolate chips, eggs and flavoring in a blender or food processor and whiz a bit to chop up the chips and incorporate all. With the blender running add the coffee in a slow stream through the hole in the lid. Blend for several seconds until the mixture is smooth. Pour into small ramekins, custard cups, jelly jars or wine glasses and refrigerate for at least 2 hours to firm up.

The mousse is good as is, but adding layers of granola, Greek yogurt with honey or whipped cream and chopped fruit or candied peel turn this into an irresistible showstopper. 

Note: the recipe doubles well, utilizing a full 12-oz bag of chocolate chips.