It does a mother’s heart good…

when her child says “I want to learn how to cook”! Ahhh music to my ears. For some strange reason, and maybe they will read and comment, my daughters were not all that interested in learning how to cook while they were still growing up at home. Maybe it was due to my personality during those years. I was going through some major issues during their teen years. I also didn’t know as much back then  compared with what I know today. I hope my 13-year-old son’s desire to learn how to cook was more about me learning so much lately and not the fact that we spent the entire day watching season 5 of the Next Food Network Star. Either way, I am pretty sure he is going to have a good teacher. One of my main goals all along in writing this blog was to inspire someone with what I was learning. I am pleased that is happening in my own home.

Last night Caleb grabbed my laptop and started searching out his first recipe. He kept it a secret from us because he wanted to surprise us. No mac-n-cheese from a box or packaged food will do for this kid. He went all out. He found a picture tutorial on how to make crepes! How neat is that? He needed to borrow a cup of flour from our neighbors because I forgot to buy some the other day. He made the batter and then this morning he made crepes for me, Jake and himself. Here are the finished products.

The filling of fresh blueberries and powdered sugar. Yummy!

Folded and plated for presentation and eating. Did I mention yum?

As you might have guessed, we haven’t started that diet yet. *smile* I still don’t know when it will happen. Both Phil and I are weak. Enough of that! I did promise a new recipe and last night I made something new, mostly for this diet but mostly because I didn’t pull out any meat for dinner.

Mediterranean Egg Bake

8 eggs

1 cup of ricotta cheese

1 cup or so shredded Italian cheeses, I used a store package that had Asiago, provolone, mozzarella and parmesan

1 1/2 cups drained artichoke hearts, chopped

1 1/2 cups drained roasted red peppers, chopped

1-2 diced shallots

2 cloves of garlic, smashed and chopped

olive oil

salt and pepper

Pre-heat oven to 350 degrees. Heat a tablespoon or so of olive oil in a small saute’ pan and add shallots. Saute’ for about 3-4 min. then add garlic. Cook 1 minute and remove from heat before garlic turns brown and bitter. Add a little olive oil to the bottom of a 9 X 13 baking dish and add in the onion mixture. Beat the eggs until yellow and frothy, I just used a whisk. Add in ricotta, some salt and pepper and blend well. Layer in the roasted red peppers and artichoke hearts. Carefully pour in the egg mixture. Cover the top with the shredded cheese evenly. Bake uncovered for 25-30 minutes until eggs are set but no over-cooked.

The roasted red peppers made this dish so yummy.  We ate this for dinner with some toast. It was filling and tasty. Next time I might add in some mushrooms or olives.  I am experimenting with flavor combinations.  And sorry for the poor quality of pictures. All of our rechargeable batteries were dead so I had to use my cell phone to get some pictures. And of course I can’t seem to upload or download or whatever the term is the other pictures from my email.

4 thoughts on “It does a mother’s heart good…

  1. Happy Saturday SITS sharefest! I love to cook too and I try to cook and bake with my two little kids. I adore Italian food. Isn’t it funny how in Italy, the local neighborhood pizza joint is like the best restaurant EVER??

  2. Michelle, that egg-bake sounds delicious. It would make a wonderful brunch dish served with muffins and a fresh fruit combo. I think I’ll make it the next time I have company at the cottage. Love you!

  3. Maybe it has to do with the Mother-Daughter tension and Mother-Son attraction?

    As I have been lucky that any time Dad tries, the Father-Daughter attraction has been stronger than the “that’s mommy stuff” repulsion with my daughters, with numerous types of recipes, I consider myself blessed. And it is loads and loads of fun cooking with the kids.

    Stuff I learned from my Mom.

    Good luck and Buon Appetito to Caleb for a lifetime of good food adventures, with the family in tow.

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