Bacon and Spinach Frittata with Smoked Gouda

5 slices of thick bacon, cooked and rough chopped
1 cup smoked Gouda cheese  grated
1/2 cup thawed frozen chopped spinach, all the moisture squeezed out
1 medium zucchini cut into small julienne
6 eggs
salt an pepper to taste

Preheat oven to 350 degrees

Saute the zucchini in a little bacon grease until tender to remove some of the moisture.Cool

Beat the eggs. Add the spinach, zucchini and 3/4 cup of the cheese. Mix well.

Heat a 10 inch oven safe omelet pan with a little butter. Pour the egg mixture into the pan. Top with the the bacon and the remaining cheese.

When the eggs have started to firm up, transfer the the oven and back for 15 minutes until the frittata is firm. Cool slightly before serving.

Pecan Pie

This is an old family recipe, not sure which side of the family though.

1 cup brown sugar
1/2 cup granulated sugar
1 tablespoon flour
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1/2 cup butter, melted
1 1/2 cups pecans

Combine all ingredients, mix well. Pour into prepared pie shell. Bake at 375 F for 40 to 50 minutes.

Lamb, Potatoes, and Peas in Red Curry Sauce

2 lbs of cubed lamb
2 lbs of small red potatoes, cut into 1 1/2 inch pieces
1 yellow onion, sliced vertically into sections
1 can coconut cream
2 to 3 tablespoons red curry paste
2 tablespoons palm sugar or brown sugar
1 teaspoon soy sauce
1 large sweet potato, peeled and cut into 1 1/2 inch pieces
1 cup fresh or frozen green peas
salt to taste
1/2 cup dry-roasted cashews, for garnish
1/4 cup chopped fresh cilantro leaves, for garnish

Wash the potatoes thoroughly and place them, along with the onions, in the slow cooker insert,

Mix the coconut cream, red curry paste, sugar, and soy sauce together and pour over the potatoes. Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork.

Rub the lamb with a tablespoon of curry paste and brown. Add to the potatoes. Add the sweet potatoes, cover and continue to cook on low for another 2 to 3 hours, or until all the vegetables are tender. Add the peas along with salt to taste and continue to cook, uncovered, for 15 minutes longer.

To serve, sprinkle each portion with 1 to 2 tablespoons cashews and some cilantro.

This recipe was based on one from The Gourmet Vegetarian Slow Cooker