Sunday food: The complete instructions

We wouldn't be doing a very good job if we didn't actually show you how to make our Sunday food!

It all started a few months ago when Aubrey decided she just needed to make a frittata...but had never made one before. We've eaten one almost every weekend since, and now it's just a tradition.

Ingredients differ every time, but we generally use 6 eggs: 2 whole ones and 4 whites. Ours aren't as eggy as some that you're probably used to, but that's just the way we like it!

6 eggs
1/2 the block of Parm we had sitting around the fridge
1/2 a bag of arugula
2 medium leeks
2 chicken sausages (we cheated and got pre-cooked because it's already almost 1)

Preheat the oven to 400. (We are also making applesauce, so this is good for that too!)

Cut up the leeks and saute them with a bit of olive oil. Once they're about halfway done, throw in the arugula to let it get nice and wilted.

Making Mantu!

If you've never been to Central Asia, some of the food definitely makes it worth it. If you can't find the time to get yourself over to Dushanbe or Kabul, you should at least seek out some of these crazy-good dumplings.

We decided to make mantu after having some pretty awesome Afghan food. Aubrey lived in Tajikistan for a little while, and might have been feeling a little nostalgic. Warning: these are not for the faint of heart or those without a lot of time to cook. Lots of time, but definitely worth it.

The cooking part is pretty simple. You're gonna need:

1 lb ground beef (we chose a very low fat variety and didn't lose any flavor)
1/2 tsp salt
1 1/2 tbsp pepper
1 1/2 Tbsp ground coriander
1/2 tbsp ground cumin
2 large white onions, finely chopped
1 cup hot water

1 package wonton wrappers (bigger wrappers are easier to work with!)
2 tbsp tomato paste
6 or so tbsp olive oil
3 cloves of garlic (Warning: we LOVE garlic, so you can tone it down if you prefer)
1 pint cherry tomatoes (you can use roma, but sometime you just work with what you have)

1 cup yogurt (we prefer 0% Fage, but choose your poison...just nothing sweetened)
1/4 tbsp dried mint
2 mashed garlic cloves (roast 'em for even more flavor)

The Beginning

Dave and I decided to start this blog because we cook almost every day (that work doesn't keep us eating left overs or Clif bars) and I was probably annoying all of my friends on Facebook with the constant photos of all of the yummy things we make.

The first couple of posts will be playing catch up on the things we've made so far.

The blog is called Sunday Food because that's what we eat on the weekends: Sunday food! Always a frittata, but almost never the same thing twice.

Stay tuned to recipes, photos, successes and failures (we've only had a few on those), and lots and lots of cured pork products.

Until then, here a sampling of some of our favorites, and a little taste of things to come...