Pad Thai

4 ounces fettuccine-width rice stick noodles

1/4 cup peanut oil

1/4 cup tamarind paste

1/4 cup fish sauce (nam pla)

1/3 cup honey

2 tablespoons rice vinegar

1/2 teaspoon red pepper flakes, or to taste

1/4 cup chopped scallions

1 garlic clove, minced

2 eggs

1 small head Napa cabbage, shredded (about 4 cups)

1 cup mung bean sprouts

1/2 pound peeled shrimp, pressed tofu or a combination

1/2 cup roasted peanuts, chopped

1/4 cup chopped fresh cilantro

2 limes, quartered.

Time: 25 minutes

1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.

2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).

3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

Yield: 4 servings.

from the NYT April 21, 2010

Tomato and Cheese Frittata

a la Bittman-How to Cook Everything

makes 4 servings
time: 30 minutes

all sorts of veggies can be used here

2 T extra v. olive oil
1/2 onion diced
salt and freshly ground pepper
1 1/2 cups peeled, seeded, and diced ripe tomato, drained of excess moisture
6 - 8 eggs
1/2 cup freshly grated Parmesan cheese

Put 1 T olive oil in large skillet over medium heat.
When hot, add the onion and cook, sprinkling with salt and pepper until soft, almost 5 minutes.
Add the tomato and turn the heat down to low.
Cook, stirring occasionally until the pan is almost dry, another 5 minutes or so.

Meanwhile, beat the eggs with some salt and pepper. Pour the eggs over the tomato, using a spoon if necessary to evenly distribute the vegetables.
Sprinkle the cheese over top and cook, undisturbed until the eggs are barely set, 5 to 10 minutes.
(You can set them further by putting the pan in a 350 degree oven for a few minutes or by running it under the broiler for a minute or two.)
Serve hot, warm or at room temperature.

Ham and Cheese Fritatta

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready In: 20 Minutes

Servings: 6

Ingredients:

1 cup diced fully cooked ham 1/2 cup diced sweet red pepper or green pepper 1/2 cup chopped onion 6 eggs, lightly beaten

3/4 cup cottage cheese 1/4 teaspoon pepper 2 plum tomatoes, sliced 1/4 cup shredded Cheddar cheese

Directions:

1.	In a large ovenproof skillet coated with nonstick cooking spray, saute the ham, red pepper and onion until ham is lightly browned and vegetables are tender.
2.	In a bowl, combine the eggs, cottage cheese and pepper; pour over ham mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are almost set, broil 4-6 in. from the heat for 1 minute or until top is set. Top with tomatoes and cheddar cheese. Broil 1 minute longer or until cheese is melted. allrecipes.com