Fort Worth Veg Foodie: Why No Posts

Tuesday, July 14, 2009

Why No Posts

I'm so sorry to those of you that actually check this out on a regular basis. Hubby and I have been super busy lately - weddings, 4th of July and just neighborhood socializing. I'd be more than happy to review all the cookout and pot-lucks we have attended in the last 3 months, but I think that would be rather boring and since we aren't planning on feeding any readers, a total waste of time.

For those of you that truly want to know coming soon are reviews for La Familia Mexican Restaurant and Vidalias (brunch review).

Thanks for the patients and hope you enjoy some of the upcoming as much as we have!!

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The Ranking System

5 Carrots: This restaurant meets all my requirements to be a favorite and will be or has been frequented more than once. More than likely it is a staple restaurant and is visited once a week.

4 Carrots: This restaurant has it mostly put together. Usually in the detail of the review the specifics will be given as to why it wasn't given the highest honor.

3 Carrots: Any restaurant getting this label just wasn't all put together, but could have potential. This could just be a mediocre place, but because we all have faults would probably be eaten at again.

2 Carrots: Sorry to say it just didn't quite cut it. Any restaurant missing a veg option will automatically get this label.

1 Carrot: I think this needs no explanation. Horrible and won't return.

Recipe of the Month

Onion, Mushroom Frittata

1/4 cup sliced onion

1/2 - 1 cup mushroom (any variety will do)

1/2 dozen free range veg eggs

1/2-3/4 cup shredded cheddar

8" baking dish or med oven friendly skillet (cast iron works great)

Salt & pepper

olive oil

Heat oven to 350

If using a baking dish make sure and grease

In skillet heat oil - add onions and mushrooms with shake or two of salt and pepper. Saute until tender about 5-7 minutes.

Crack eggs into medium bowl adding a couple shakes of salt and pepper - scramble until well mixed. Add 1/2 your cheese.

Two options - if using a skillet that is oven safe, remove from heat and add egg mixture mixing to combine - place remaining cheese on top and place in oven for 20 mins.

If using baking dish - remove vegs from skillet add to egg mixture combine and then place in baking dish cover with remaining cheese. Place in oven for 20 mins.

Once done - remove from oven and let set for 5 minutes before slicing to serve.

Should serve 4 - and is great with a side salad and a couple slices of a crusty baguette.

** Recipe compliments of greenling.com

Fort Worth Veg Foodie

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Tuesday, July 14, 2009

Why No Posts

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