Knitting All Day

I may not be knitting continuously, but I had class this morning and this evening is knitting with the Girl Scouts.  I have word from Amy that the girls saw the kit at their last meeting and are excited about the project.  We have a few people besides me that can knit, so we should be able to get the troop knitting.  I need to take the camera. 

     I cooked for us every day this week, tonight my husband will have to forage for himself since I'll be knitting.  I made some hummus this afternoon and if he forages just a little, he'll find something.

I made a chicken and rice casserole from one of my newer cookbooks.  A slight diversion from pasta this week.  The cookbook is Cover and Bake and is a Cook's Illustrated cookbook.  I loved the recipe and the best part is that it made a ton!  I knew from reading the recipe that a 9x13 dish was too much for us and I was going to make 2 casseroles, but what I ended up with was enough for dinner, leftovers for lunch and 2 dishes for the freezer.  The recipes look like they are long and hard, but they aren't.  Cook's Illustrated just gives very detailed instructions.

I also made Frittata with Potato and Proscuitto for dinner last night.  I wanted something easy and this was good.  I served it with a salad and it was a perfect meal.  It's from the Everyday Italian cookbook I mentioned earlier.  I did not make it as sandwiches but I think it would be great.

Frittata with Potato and Prosciutto

4 tablespoons olive oil
1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
1/2 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream
1/4 cup grated Parmesan
2 ounces sliced prosciutto, coarsely chopped
2 tablespoons chopped fresh basil leaves
1 baguette, cut into 8 pieces
1/4 cup unsalted butter

Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.

Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.

Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.

I need to go and relax a little now and find some scrap yarn for practicing.  Wish me luck and think good scarf making thoughts for the troop.

One more thing.  I just confirmed with Bloomingdale's at Perimeter and I will be making pasta from 2 until 4 tomorrow.  If you're shopping, stop by and say hello!  And pick up a mixer and some attachments if you don't already have them.