jicama-lime slaw

Summer seems to be upon us here in Arizona, even though I think spring only officially got started a couple of weeks ago.  So, with temps in the 90s, and our grill performing its usual work-horse duties, I wanted a side that could herald summer.  Spring is fleeting.  Summer, well that just seems to go on forever.

I have my faithful stand-by recipes, but I like to experiment early in the season to find out if there’s anything worth making for upcoming picnics, get-togethers with friends, etc.  And I’m always enticed by oft-overlooked veggies.  Like the jicama, for instance.  You can find them in pretty much any grocery store, but it’s rare you see recipes calling for this uber-nutritious, fibrous root veggie.  And I’m surprised it took me this long to think of it as perfect for cole slaw.  The flavor and texture are spot on – crisp and sweet, somewhere between a water chestnut and a pear.  The jicama’s flavor is enhanced by the lime and doesn’t give way to sogginess when the dressing is applied.

If you’ve looking for a change of pace from a traditional mayo-based slaw, this one is perfect.  It’s tangy, zesty, and perfectly fresh for summer.  Enjoy!

 

jicamaslaw©zouptonuts

jicamaslaw_2©zouptonuts

 

Jicama-Lime Slaw (recipe adapted from Cooking Light Superfast Suppers)

Ingredients:

  • 1 medium jicama, peeled and shredded
  • 1 c green cabbage, shredded
  • 1/4 c red onion, finely chopped
  • 1/3 c fresh lime juice (about 4 limes)
  • 2 tsp EVOO
  • 1 1/2 tsp granulated sugar
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Directions:

  1. Combine first three ingredients in a medium bowl, tossing well.  Set aside. t
  2. Whisk together lime juice, EVOO, sugar, salt, and black pepper.
  3. Pour dressing over slaw mixture and toss well to coat.
  4. Serve at room temperature or chilled.

jicamalimeslaw©zouptonuts

***Cook’s Notes:  I was in time-saving mode, so I grabbed a bag of pre-shredded cabbage in the produce aisle.  Turns out it was the angel hair variety, so a bit too flimsy for my taste, but worked fine.  Next time I’ll either shred my own or make sure I buy a thicker shred.

 

Advertisements

tilapia tacos with fresh tomato salsa

It seems lately I’m ever so slightly bordering on obsessed with fish tacos.  I’ve pinned ump-teen recipes to my Pinterest board, I’ve bookmarked a bunch in my favorites bar, and I’ve cooked them…a lot…recently.  If there’s any kind of taco I’m happy to eat, it’s fish.  Don’t get me wrong.  It would be my worst nightmare to be served up a plate of Rubio’s fish tacos and ordered to eat!  First, it’s a chain restaurant and fast food, at that.  Second, while I understand it’s a popular place for fast (see above) fish tacos, crunch the numbers on the Original Fish Taco (2 taco plate) and you’ll devour 620 calories, 360 or which are from fat, 40 grams of fat, 50 mg of cholesterol, and 780 mg of sodium.  Which is why I make them myself.

Being able to control portion size and ingredients is a huge deal.  And, believe me, it doesn’t have to be breaded and deep-fried in artery-clogging oil to taste good.  This recipe is the perfect example of how a variety of spices and minimal oil can come together to create a mouth-watering meal without all the fat and calories that come standard at your local fast food taco joint.  This recipe went together really fast.  I made the rub ahead of time and refrigerated it for a couple of hours.  The recipe doesn’t say you need to do that, but I thought the fish had a truly developed flavor because it had been resting in the spices for a longer period of time.

The salsa was bright and lively, too.  I threw on some fresh cilantro from our garden just before serving, and gave an extra squeeze of lime juice, too.  Low-fat and delicious.  So much better than fast food.  Enjoy!

2014-02-25

DSC_1464

Tilapia Tacos with Fresh Tomato Salsa (recipe courtesy ActivewearUSA)

Taco Ingredients:

  • 4 tortillas
  • ½ pound tilapia fillets
  • 1 teaspoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • Pinch of salt and pepper
  • ½ onion, roughly chopped
  • ¼ cup sweet corn (fresh or frozen)
  • 1 clove garlic, minced

Salsa Ingredients:

  • 3 medium tomatoes
  • 1/4 onion
  • 1 clove garlic, minced
  • Juice of half a lime
  • 1 teaspoon red wine vinegar
  • ¼ cup fresh coriander
  • Salt and pepper to taste

Directions:

  1. Combine the paprika, chili powder, garlic powder, onion powder, cumin, oregano, salt and pepper in a small bowl.  Pour the herb and spice mix into a resealable plastic  bag.  Add the tilapia fillets and shake until the fish is completely covered.  Set aside to infuse with flavor.
  2. Pour 1 teaspoon of olive oil into a pan over medium heat and add the onion and corn.  Cook for around 10 minutes, stirring occasionally to prevent sticking, or until the onion is soft and the corn begins to blacken.
  3. Stir in the garlic and cook for 1 minute or until fragrant.  Be careful not to scorch.
  4. Remove the tilapia fillets from the Ziploc bag and place them into the pan, using a spatula or spoon to divide the fish into bite-sized pieces as the fish cooks.  Place a lid on top of the pan and cook for 10 to 15 minutes, stirring half way through.
  5. While the fish is cooking, prepare the salsa by roughly chopping the tomatoes and onion into small pieces.  Add them to a bowl with the minced garlic, lime juice, red wine vinegar and coriander, stirring until well combined.  Add salt and pepper to taste.
  6. When the fish is solid white and flaky, warm the tortillas in the oven or microwave.
  7. Divide the tilapia, onion and corn mixture evenly between them. Serve immediately with salsa for topping.

DSC_1476

spiced red lentil soup with lemon

I’m a big fan of the lentil – healthy, filling, packed with protein, full of iron and budget-friendly.  I’m also a big fan of soup.  It shouldn’t come as much of a surprise that I love lentils in soup!  Not to disparage beans, which I also love, but you can whip together a soup containing lentils in a matter of an hour, or so.  Beans require forethought…something I don’t always exercise.

Friday night the kiddo had gymnastics until 5 p.m., which doesn’t leave a lot of time to get home and start cooking.  So earlier in the day I threw this soup together on a whim after finding the recipe on Twitter.  Of course the lentils caught my attention first, but we’re heavy into citrus season in these parts and lemons are plentiful.  Also, the list of ingredients was really short and all stock pantry items so there was no need for a last-minute scramble to the grocery store for obscure items.

The soup goes together really fast, so to enhance the flavors of the spices they’re dry-fried ahead of time.  This method gives them a fuller, headier flavor I don’t think you would experience if you stirred them in straight for the jar.  The citrus is fresh and crisp, and a nice compliment to the warm, spiciness of cumin and coriander.  I served this with some chopped, fresh cilantro from our garden and it was absolutely delicious.  For a recipe tossed together on a whim, it turned out to be delightfully pleasing and I’ll definitely be making it, again, in my regular rotation of meatless meals.  Enjoy!

2014-02-07

Spiced Red Lentil Soup with Lemon

Ingredients:

  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • pepper, to taste
  • salt, to taste
  • 1 Tbsp olive oil
  • 4 c low-sodium, organic chicken stock
  • 1 1/4 c yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 c Red Lentils, rinsed and picked through
  • juice of 1 lemon
  • chopped fresh parsley or cilantro (optional)

Directions:

  1. Rinse and drain lentils; set aside.
  2. Heat heavy-based saucepan over medium-high heat.  Add oil and swirl to coat, reducing heat to medium.  Toss in onion and stir frequently for about 3 minutes.  Add garlic and continue cooking for another 3 minutes, or so, stirring frequently.
  3. Add lentils and cook for 2 minutes more, until well combined with onion and garlic, then stir in chicken stock.  Bring liquid to a boil then reduce heat, cover, and let simmer for about 20 minutes or until the lentils are softened.
  4. While the lentils are cooking, heat a non-stick frying pan over high heat.  Place the cumin and coriander into the pan and dry-fry for 2 minutes.  Do not let the spices scorch.  Add to soup mixture along with juice of one whole lemon.  Stir together and let simmer for another 5 minutes.
  5. Transfer to serving bowls, salt and pepper to taste, and top with chopped fresh cilantro or parsley (optional).

spicedredlentilsoup©zouptonuts

***Cook’s Notes:  Similar recipes have you remove and puree half the soup, then return it to the pot.  This is obviously a textural issue.  I didn’t do that.  Honestly, I liked the texture of the softened, whole lentils.  It gave the soup a more rustic, heartier quality.  Blend or don’t blend, that’s up to you.  Also, although this is photographed with parsley, I served it with chopped cilantro, which I much prefer.  It was excellent.  Again, it’s a matter of preference.  You can easily make this soup vegetarian/vegan by choosing vegetable stock over the chicken.  I’m a proud omnivore and much prefer the depth of flavor in a chicken stock.  Choose low-sodium, organic stock if you can.

white bean dip with rosemary and sage

Well, hello there,  2014!!!  By my calculations, I’m only about two weeks late to the party, but, hey…life has a way of being lived sometimes and I have to admit there’s been little time for cooking AND photographing.  Just cooking, lately, and Brownie meetings to supervise, and piano lessons to patiently sit through, and puppy obedience classes to attend.  Also, believe it or not, it gets dark really early this time of year in the desert.  By 5:30, if I haven’t cooked, plated, and photographed, there’s just not enough natural light.

Ahhh, excuses, excuses, excuses.  Enough of that, on to the bean dip.

I made this for the first time on New Year’s Eve 2012.  It was a huge hit with our guests and, even though it was just going to be the three of us this year (one of whom wouldn’t touch the stuff with a ten foot pole), I decided to do it again for our New Year’s Day feast.  We already had too much food, but this dip is so good (and gets better with each passing day), I was happy to have the leftovers for some post-celebration snacking.  It’s low in fat, high in flavor (lots of garlic goodness), and a good source of protein and fiber from the beans.  It’s also really fast and easy to assemble.  Put it together the day before you plan to serve it for maximum flavor mingling!  (I hear there’s a big football game in the not-too-distant future).  Serve with the crackers or crudités of your choice.  Enjoy!!

White Bean Dip with Rosemary and Sage (recipe courtesy Cooking Light, Aug 2007)

Ingredients:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh sage
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, chopped
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • Fresh sage sprig (optional)

Directions:

  1. Combine first 7 ingredients in a food processor; process until smooth. Serve with pita wedges crackers, fresh veggies. Garnish with sage sprig, if desired.

DSC_1829

DSC_1823

grilled vegetable sandwiches

Summer is ending.  Fall is arriving…slowly, but arriving.  We had a couple of evenings recently where we sat on the patio and enjoyed what had the makings of a cool breeze.  I think we’ve survived another desert summer!  Which is good and bad, because that means summer veggies are going by the wayside.  But it also means fall root veggies, key to many comfort foods and soups, will be in abundant supply.

While flipping through a cookbook looking for something entirely different, I came across these grilled veggie sandwiches which sounded (and looked) delicious.  My usual cooking routine includes incorporating a meatless meal or two each week.  And, since no one has put up too much of a fight, I’m not rocking that boat.  These veggie sandwiches were the perfect meatless meal, and made for a tiny celebration of the end of the season by using the last of the summer veggies.  For those of you in colder climates, the benefits will be two-fold: enjoying the last of summer vegetables and lighting up the grill one more time – before the lid is frozen shut!  Enjoy!!

Grilled Vegetable Sandwiches (recipe courtesy Cooking Light Superfast Suppers, Oxmoor House Publishing)

dressing©zouptonuts

sliced©zouptonuts

marinade©zouptonuts

grillbasket©zouptonuts

Ingredients:

  • 2 Tbsp light mayo
  • 1 Tbsp fresh chopped basil
  • 2 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 red bell pepper, cut into eighths
  • 1 (1 lb) eggplant, cut crosswise into 1/2-inch slices
  • 1 sweet onion, cut crosswise into 1/4-inch slices
  • 1 zucchini, cut lengthwise into 1/4-inch slices
  • Cooking spray
  • 4 ciabatta rolls, sliced in half
  • 8 oz fresh mozzarella cheese, sliced

Directions:

  • Prepare grill.
  • Combine mayo and minced basil; cover and chill.
  • Combine oil and next 3 ingredients in a large bowl.  Add bell pepper, eggplant, onion, and zucchini to dressing mixture;; toss vegetables to coat.
  • Place bell pepper and eggplant on grill rack coated with cooking spray; grill about 6 minutes.  Add onion and zucchini; grill 5 minutes.  Turn vegetables often, baste with dressing, and cook just until tender.  Remove from grill and keep warm.
  • Place bread on grill, cut side down, and grill 2 minutes.  Turn bread, cut side up, and place half of cheese slices on bottom half of bread.  Grill 1 minute or until cheese begins to melt.
  • Spread mayo mixture over top half of bread.  Top bottom half with vegetables, remaining cheese slices, and top half of bread.
  • Serve immediately.

sandwich©zouptonuts***Cook’s Notes:  I used a grill basket for the veggies, which made worries about losing vegetables through the grill grates a non-issue.  Choose a nice, hearty roll.  The ciabattas are great because they hold up well to the moisture from the dressing, grilled veggies, and melted cheese.  Also, I came across this little gem while working on the post; the website for the book Simply in Season, which offers a fruit and vegetable guide for tips on how to choose, store, prepare, and use selected fruits and vegetables.  Good stuff!

raw brownies

Sooooo…while I’m on a roll with recipes I think were good, but failed me for one reason or another, let’s cut to the chase.  These sounded great.  I’d made something like them, a no-bake homemade power bar, and posted the recipe over on my other blog.  Not sure why I never got around to sharing them here, but…click over and give them a try.  They’re really good and a big hit on my Pinterest page.  But I’m wandering off topic here.  Let me stick to the raw brownies.

Kat started Brownies last week and I’m helping out as an “assistant troop mom.”  I can’t juggle the responsibility of a troop leader, so I’m doing my best to carry at least some of the weight for the mom who has agreed to shoulder the burden.  During our discussions about snacks for the girls during meetings, we decided processed sugars were out.  Kids eat way too much junk, anyway, and part of our goal is to show and set good examples for them to take into their every day lives.  Teaching them the value of eating whole foods is part of that lesson.

Hence, raw brownies for Brownies.

rawbrownies©zouptonuts

cocoa©zouptonuts

Sadly, that’s not how the story ended.  The girls never ate the brownies.  The brownies, although absolutely delicious, ended up in the garbage.   Because even though they looked pretty when I plated them, and they have an uber-chocolately delicious flavor, they looked like this as soon as we put a fork to them:

crumbled©zouptonuts

I exchanged a couple of comments back and forth with the author of the original recipe, Tina Jeffers, and we decided the dates I used probably weren’t fresh.  Having worked with dates before in other baked goods, I noticed they seemed a bit dry when I was handling them for this recipe.  This doesn’t surprise me as I didn’t buy them at my usual health food market, but picked them up on a quick trip through Albertson’s – where, in my experience, freshness isn’t their motto!

Long and short of it, I’m going to pick up more dates…at Sprouts, this time, and give these another try, because the flavor was amazingly chocolatey and delicious.  These wouldn’t be a tough sell to a bunch of hungry Brownies, either, and would be a great lesson in how everything sweet and delicious doesn’t have to be unhealthy!  Enjoy!

Raw Brownies (recipe courtesy Scaling Back Blog)

Ingredients:

  • 2 cups whole walnuts, divided
  • 2 1/2 cups Medjool dates, pitted
  • 1/2 cup raw oats
  • 1 cup raw cocoa
  • 1/4 teaspoon sea salt
  • 1-2 tablespoons cocoa for dusting

Directions:

  1. Place  walnuts and oats in a food processor or food chopper and blend on high until the mixture is finely ground.  Add cocoa and salt and pulse to combine.  Add the dates one at a time, running the processor continuously.  The mixture will ultimately be crumbly but will hold together in a ball if you roll it between your hands.
  2. Even press the cocoa and date mixture into a 9×9 pan, then place the pan in the freezer or fridge until ready to serve.  Lightly sprinkle with cocoa before serving.
plated2©zouptonuts***Baker’s Notes:  Make super sure your dates are fresh!  You can also use, as I did, a 9 inch cake pan, and serve in wedges.

penne with herbs, tomatoes, and peas

I’m not one who feels compelled to serve a starch at every meal.  I’d rather double my serving of veggies or add a hearty side salad.   I might even throw some cooked rice or lentils into a salad to beef it up a bit.  But my eaters enjoy their side dishes and I’m easily bored by potatoes.  The poor Irish.  I don’t know what I would have done.  Really?  Potatoes?  Again?

Since I had a flank steak on the grill and my green beans were cleaned and stemmed, I only needed a few minutes to throw this together right before the meat came off to rest.  You can cook your pasta ahead since it’s combined later with the hot ingredients to re-warm it.  I especially enjoyed this as a side because it was anything but “potato boring.”  There are a lot of flavors swirling around in this pasta – from heady garlic and parsley to the sweetness of basil and cherry tomatoes.  I think it would be great adapted to a cold pasta salad, as well, to make it perfect for any end-of-summer picnics you might have on calendar.  Enjoy!

2013-07-28

DSC_0191

Penne with Herbs, Tomatoes, and Peas (recipe courtesy Cooking Light, June 2013)

Ingredients:

  • 8 ounces uncooked penne pasta
  • 1 cup frozen green peas
  • 3 tablespoons extra-virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 3 cups cherry tomatoes, halved
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup thinly sliced fresh basil leaves
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

Directions:

1. Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.

2. Heat a large non-stick skillet over medium-low heat. Add oil; swirl to coat. Add garlic; cook 4 minutes or until garlic begins to brown, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in basil and parsley. Sprinkle with cheese.

DSC_0212

***Cook’s Notes:  Don’t cook your garlic for 4 minutes.  It’ll be scorched beyond belief and your pasta will be ruined.  Keep a close eye on it and throw in the tomatoes when it becomes fragrant, not brown.  Also, it’s super easy to over cook a tomato, too.  The recipe says cook for one minute, but I’d say less.  You still have to return the pasta to the dish and re-warm, which will be plenty of time for the tomatoes to heat through.  The original recipe called for regular pasta.  I substituted whole wheat to boost fiber and protein.

couscous with carrots and golden raisins

Couscous is a blank canvas.  You can paint it with whatever flavor palate you choose:  savory, hot and spicy, warm and mellow, sweet, salty, or pretty much anything you can imagine.  This is one of the many ways I prepare couscous, and probably one of my favorites.  I love the combination of flavors: warm spices combine beautifully with the sweetness of the carrots and golden raisins.  It’s a super easy way to dress up couscous for entertaining or a holiday meal.  It’s also good cold the next day.  Enjoy!

Couscous with Carrots and Golden Raisins

Ingredients:

  • 3 medium carrots, peeled and thinly sliced about 1/4-inch thick (1 1/4 cups)
  • 1 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 1/2 cups water
  • 2/3 cup golden raisins
  • 1 1/2 cups couscous

Directions:

Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender (about 10 minutes).

Fluff couscous with a fork and serve.

DSC_5643

Cook’s Notes:  This makes a ton of couscous, so feed a crowd or count on leftovers if you don’t reduce the recipe.

marcella hazen’s four ingredient tomato sauce

I’m not a superstitious person.  Breaking mirrors?  Walking under ladders?  Black cats crossing my path?  Pppplllbbbhhhh…..whatever!

I do, however, believe in signs.  Ok, this might sound freaky, but when my dad passed away suddenly 16 years ago, my contact lenses would consistently be in the wrong compartments.  You know, the left would be in the right and the right in the left.  I wouldn’t notice, obviously, until I put them in my eyes.  But it occurred more than regularly.  It was incredibly frequent, in fact.  Now, I know it’s possible I was simply rattled by the sudden death of my dad and grief can make us absent-minded, but, really – I’m sure it was a sign.  A little, humorous calling card from Dad that everything would be alright.

When my mom passed away suddenly right after Thanksgiving 2011, I had a house full of people at her home in Michigan for most of a week.  My mom’s alarm clock never went off during that week.  The first morning I was alone in the house, after all the guests and family were gone, the alarm clock went off!  It still gives me chills.  Call me crazy, but that was a sign!!!  Everything’s gonna be alright.

So….the long and short of it, when this recipe appeared in different searches, and different websites three times over the course of a week, well, that’s a sign:  Make This Sauce And Everything Will Be Alright!

Friday night I was short on time because Kat had been at a friend’s house after school, and the weather was crazy: rain, hail, high winds, flooded washes (desert living at its best).  Since my pantry is always stocked with canned tomatoes of some variety or another, butter, kosher salt, and onions, this was my go-to meal plan.

Yes, you heard me:  canned tomatoes, butter, kosher salt, and an onion.  Sounds like it wouldn’t amount to a hill of beans, but don’t let minimalist fool you.  This sauce is spectacular!  Maybe it’s the butter, but it was intensely creamy and delicious and savory, with great depth of flavor.  And it took me all of three minutes to put in the pan (only because I had to photograph it), and 45 minutes to simmer.  Life doesn’t get more alright than this.  Enjoy!

DSC_5415.NEF

DSC_5422.NEF

DSC_5425.NEF

Marcella Hazen’s Four Ingredient Tomato Sauce

Recipe Courtesy Marcella Hazen’s Essentials of Classic Italian Cooking.

28-ounce can peeled plum tomatoes, no salt or herbs added
5 tablespoons unsalted butter
1 small white onion, peeled and cut in half
Kosher salt

To serve
Shaved Parmesan cheese
Freshly ground black pepper

Put a 3-quart saucepan over medium-high heat. Add the tomatoes, butter, onion halves, and a pinch of salt. Bring to a simmer then lower the heat. Crush the tomatoes lightly with the back of a spoon as they cook, and stir occasionally. Simmer very gently for 45 minutes, or until droplets of fat appear on the surface of the tomatoes. Remove and discard the onion.

Serve over hot pasta with Parmesan and black pepper, if desired.

DSC_5428.NEF

Cook’s Notes:  I also smashed a great, big garlic clove and let it steep with the tomatoes and onions, as well.  And, as you’ll see from the pics, I didn’t use canned plum tomatoes, either.  I used what I had on hand and the sauce was wonderful.  Next time I’ll probably try it with the plum tomatoes and see if “wonderful” could somehow be transformed to “out-of-this-world.”  Not that it matters much.  Wonderful is pretty darn good in my book!

simple spinach fritatta

If you give my kid the chance to pick dinner it’s either going to be one of two things; homemade mac and cheese, or “Brinner.”  Brinner, you ask?  What the heck is that??  Well, it only takes a little stretching of the imagination to take Brunch (breakfast for lunch) and turn it in to Brinner: breakfast for dinner.

I don’t mind breakfast for dinner.  It’s the sort of brain-dead dinner plan I can get into given I cook every night of the week.  We’re not big fans of eating out, so I have to be on my game planning meals every. single. day.  And, that, fair readers (or, reader, if you will), is a boat load of work.  But, while Brinner is always pleasing to a seven-year-old palate, that doesn’t hold true for her daddy.  After a long day at work, pancakes don’t cut it.  Honestly, neither do scrambled eggs, especially since he’s working on lowering his cholesterol through diet and exercise.  Nothing says, “I love you like a heart attack,” than a plate of scrambled eggs and bacon for dinner.

Which is where the adapted fritatta comes in.  It’s scrambled eggs only…fancy!  It’s also a dish that’s a completely a blank canvas.  You make it whatever you want it to be.  The original recipe called for lots of fresh eggs but I chose cholesterol-free Egg Beaters.  You want onion?  Add onion.  You like yours with a little meat?  Add some turkey sausage or diced ham or leftover shredded chicken.  I kept this one vegetarian because that’s what I had on hand.

It certainly felt more like a meal than a plate of plain-Jane scrambled eggs and hubby gave it great reviews (with a splash of hot sauce).  Next time I might man it up for him a little more with some meat, but even meatless it was delicious.  Enjoy!

DSC_5392

Simple Spinach Fritatta (recipe adapted from Love & Lemons)

Ingredients:

  • 1 carton egg substitute (I used Egg Beaters Original)
  • 1/2 cup milk (any kind, I used 1% low fat)
  • 2 cloves garlic, minced
  • olive oil
  • 2 cups fresh spinach
  • 1/4 cup (or so) scallions, chopped (reserve some for garnish)
  • pinch of paprika or other spices you like (totally optional)
  • chopped sun-dried tomatoes (optional)
  • pinch of red pepper flakes (optional)
  • grated parmesan or pecorino cheese (also optional)
  • salt & pepper to taste

Preparation:
Preheat oven to 450 degrees. (preheat a cast iron skillet in it if you like)

Combine Egg Beaters, milk, salt, pepper, minced garlic, and any spices you want to add.  Whisk together until well combined.  Add spinach, scallions, red pepper flakes, and a pinch of salt.   Mix gently.

Pour the whole mixture into your cast iron skillet.  Shred cheese on top and bake in the oven until it puffs up and becomes golden brown. I used an 8″ skillet and cooked them for about 28 minutes. You can eyeball it here or poke at it a bit until your eggs are firm and cooked.

Let cool then slice and serve.

DSC_5396

DSC_5402