No, not really, lol. It just seemed kinda weird that both dishes I was making tonight had circles or "penny" shaped ingredients.
When I was little, and when my kids were little, a favorite treat was hot dogs cut up in scrambled eggs. I don't know why, but those hot dog pennies made scrambled eggs way more classy, lol. Tonight's dinner reminded me of this.
I still had a dozen of my Howling Hounds eggs on hand so I decided to make a frittatta with cubed yellow potatoes, diced onion and pennied turkey sausage. I melted a tablespoon of butter and added a tablespoon of olive oil to an oven proof skillet and cooked the potatoes for about 5 minutes over medium heat. I added in the onions for another 5 minutes and seasoned it with salt and pepper. I then added in the sausage "pennies," heating it through.
I whisked 12 eggs together and poured the mixture over the potatoes, onion and sausage gently stirring until mostly set up. Then I sprinkled a 1/4 cup of parmesan cheese on top and broiled it until very lightly browned.
1 lb Carrots, cut into 1/4" pennies
1/2 teaspoon crushed Red Pepper flakes
1 teaspoon Fenugreek seeds
1 teaspoon dried Cilantro leaves
2 cloves of Garlic, minced
1/2 cup Water
1/2 cup Kalamata Olives, pitted
1 medium Sweet Onion, chopped
2 teaspoons ground Cumin
2 Tablespoons Olive Oil
2 Tablespoons Lemon juice
Put carrots, pepper flakes, fenugreek seeds, cilantro, garlic and water in a medium saucepan. Bring water to a boil and then reduce heat to medium/low. Cook carrots for 15 minutes, stirring until almost all the water is evaporated. Add salt and pepper to taste. Stir in olives and chopped onions. In a small saute pan cook the cumin for about a minute, until fragrant. Add olive oil and lemon juice and stir until combined. Pour over carrot mixture.
This is a very interesting way to serve carrots inspired by this recipe. I served it warm tonight. I still have some extra, so tomorrow, I am going to see what it tastes like cold.