Frittata, Glee, Curry, Dexter

So yesterday was a day of relaxation. The first one… in a very long time!

I woke up and started cooking. I rummaged through the fridge, gathered what I had and got to work.


Pepper and Goat Cheese Frittata

Pepper and Goat Cheese Frittata

Serves 4    Prep time: 10 minutes Cook time: 20 minutes

1 jalapeno, minced

1 clove garlic, minced

1 small onion, sliced thin

1 yellow pepper, diced

1 red onion, diced

1 pinch smoked paprika

1 T kosher salt

2 grinds freshly ground black pepper

8 eggs

1/4 cup cream

1/4 cup grated parmesan

2 ounces goat cheese, crumbled

1 T butter

  • In a heavy bottom pan or cast-iron pan melt your butter and saute your onions.
  • Add your peppers and garlic, saute for 2 minutes until cooked
  • Whisk your eggs and cream together
  • Pour over your peppers, add grated cheese on top evenly
  • Dot the frittata with your goat cheese
  • place in a 400 degree oven for 20 minutes, or until cooked through and cheese is nicely browned
Serve hot out of the oven. I chose to serve it with warm buttered rolls, because EVERYTHING is better as a sandwich.
So after eating way too much frittata, Jamaal and I laid back and caught up on Glee.
We watched, Rumours which was wonderful and then Prom Queen, which was sad, inspiring, and hopeful.
We both love this show, and at times when it seems over the top, we remember these episodes which are full of quality story lines, the glee we love.
After this we both went to our gyms… and killed it! Getting back in shape for summer and loving every minute of it.
Once back we were starving so a trip to the grocery was in order. I decided to make a Thai inspired curry.

Red Curry with Quinoa

Thai Curry with Quinoa
Serves 6-8 Prep time: 10 minutes Cook time: 45 minutes
3 pounds boneless, skinless chicken thighs, large dice
1 jalapeno, small dice
1 large onion, large dice
1 red pepper, large dice
10 cloves garlic, whole
1/2 in piece ginger, grated
1 yellow pepper, large dice
1 head cauliflower, large florets
3 red skin potatoes, cut in large chunks
1/2 bunch cilantro, chopped
2 plum tomatoes, large dice
2 T red curry paste
2 can coconut milk
1 32 once can diced tomatoes
2 T chili paste
1 lime, juiced
3 T kosher salt
4 grinds freshly ground black pepper
  • In a large stock pot, on high heat, add 2 T oil and add your chicken thighs, browning them for several minutes.
  • Remove chicken and add all vegetables except tomatoes.
  • Cook for several minutes, add salt and pepper.
  • Next add your curry paste, coconut milk, canned tomatoes, and chili paste.
  • stir to combine and add chicken.
  • Bring to a simmer and add half your cilantro and lime.
  • Simmer for 30 minutes or until potato is cooked through and chicken is tender.
  • Add the rest of your lime and cilantro, and diced plum tomatoes.
  • Taste for seasoning and adjust if needed.
Serves 4 Prep time: 5 minutes Cook time: 10 minutes
1 cup quinoa
2 cups water
1 onion, minced
1 clove garlic, minced
1/2 jalapeno, minced
1 T olive oil
1 T chopped cilantro
  • Saute onion, garlic, jalapeno in oil
  • Season with salt and pepper
  • Add quinoa, and toast in oil for a minute
  • Add water and cook for 10 minutes at a boil till tender
  • finish with cilantro, lime
Serve your quinoa with your curry! It’s a great combination, very healthy and delicious.
We drank a bottle of framboise with the curry, and we picked up some naan at the organic grocery.
This dish is so delicious and the longer you let it cook the better it is.
After we engorged ourselves with DELICIOUS curry. We watched an episode of Dexter, then off to bed.
Perfect day. Couldn’t be happier. Try these recipes.
Email me with any questions at
Sean Gallagher

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