Sundays in my house always involves breakfast for dinner, a tradition that I inherited from my lovely mother. Usually this means French Toast (you can get that recipe here), grits, and either scrambled eggs or an omelet, but last night I decided to shake things up a bit and go all out with a frittata. I really didn’t want to have to make a trip to the grocery on a Sunday afternoon, so I began perusing the endless results on the internet. After reading through several different recipes, I came up with a basic recipe and decided to go from there and make my own flavor combination from what I had on hand. Being blessed with an overachieving rosemary plant in my backyard, I definitely wanted to go the ultra savory route. Digging in my fridge, I found an onion, cherry tomatoes and Parmigiano-Reggiano cheese. Perfect. Oh, and did I mention that this is also healthy? No milk, only 2 tablespoons of butter (which you could easily swap with vegetable or canola oil), onions (supposed to help fight cancer), tomatoes (filled with plenty of vitamins) and eggs which are full of protein. Eating healthy is easier than I thought!
Rosemary and tomato frittata
2 tablespoons butter
Half a medium onion, finely chopped (about 1/2 cup)
1 clove garlic, minced
15 – 20 cherry tomatoes, halved
1/4 cup grated Parmigiano-Reggiano
1 tablespoon fresh chopped rosemary
1 teaspoon salt
1 teaspoon pepper
Preheat oven broiler to 500°F.
In a medium cast iron skillet, heat the butter until melted over medium heat. Add the onions, garlic and cherry tomatoes and saute until onions are soft and tomatoes have relaxed and released some of their juice. While this is cooking, whisk together the eggs, Parmigiano-Reggiano, rosemary, salt and pepper.
Once the onions are softened, add the egg mixture to the pan and reduce heat to low. Cook until the edges have started to crisp up, 5 – 7 minutes. Place pan in the oven under the broiler for about 4 minutes, or until the top is golden and the eggs are just set.
Serve immediately in wedges. I also served a baby greens salad and toasted garlic bread. Enjoy!
Ok, so you all know that I’ve been trying to get back on track with eating healthier meals. I have been doing good, so I decided to reward myself with donuts! But not your average donut that has been fried in fattening oil, no sir. These homemade donuts are baked! Plus they are topped with cinnamon-sugar, instead of the typical heavy glaze. Adapted from the Tartalette blog, these are very doughy and super delicious! In fact, my hubby has eaten almost all of the donut holes already :)
I hope you enjoy these as much as we have!
Baked cinnamon-sugar donuts
1 1/3 cup warm milk (between 95-105°), divided
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
5 cups all-purpose flour
Two pinches of nutmeg, freshly grated
1 teaspoon vanilla extract
1 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon
Place 1/3 cup milk in the bowl of an electric mixer. Stir in the yeast and sugar and set aside for about 5 minutes. Stir in the butter to the remaining cup of milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, vanilla and salt until the flour is just incorporated. With the dough hook attachment of your mixer, beat the dough for a few minutes at medium speed until the dough turns smooth and pulls away from the sides of the bowl. Turn it out onto a floured surface (the dough should barely be sticky), knead it a few times and shape into a ball. Transfer the dough to a lightly greased or buttered bowl, cover with a clean towel, and let rise for an hour in a warm place (the dough should roughly double in size).
Punch a whole in the middle of your risen dough and roll it to a half-inch thick on a floured surface. With a 2-3 inch round cookie cutter, cut out as many circles as you can (this dough doesn’t seem to like being re-rolled very much, so try to get the circles very close together). Transfer the circles to a parchment-lined baking sheet, and cut out the centers with a 1-inch round cookie cutter (be sure to bake these as well for yummy donut holes!). Please note, that if you cut out the smaller circles before you get the larger circles onto the parchment paper, they will distort and lose their shape. Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375° preheated oven for 8-10 minutes (I took mine out at 9 minutes, and they were perfect), until just slightly browned on the top. Let sit for about 3 minutes to cool slightly. Dip each donut in the melted butter, then toss them in the cinnamon-sugar.
I’m sure by now that most of you, like myself, have let your new year’s resolutions fall by the wayside. Life has gotten in the way. With 40-50 hour work weeks, by the time we get home, there isn’t much time left for working out or planning a healthy meal. This has happened to me so often that I have lost count. All I want to do when I get home is fall into bed and wish that it was the weekend already. Well this week, I decided to put a stop to all of this. It’s finally starting to warm up outside, and with that comes the realization that I will soon be doning shorts and eventually a swim suit. I have been getting outside and going for walks with my husband whenever possible, plus researching new, healthy and yummy recipes that don’t take a lot of time to make. I also have myself on a strict budget where I plan out what I’m going to be cooking for the next two weeks, and estimate how much it will cost.
This week, I tried out an incredibly yummy soup that takes about 25 mins to make. Talk about fast! Plus, the only things that you will have to clean afterwards is your cutting board, knife and soup pot. Can I hear a resounding, “woohoo!”? Yes, that’s what I thought!
Without further ado, here is the amazingly easy recipe:
White bean and spinach soup with rosemary and garlic
1/4 cup extra virgin olive oil
1 medium onion, diced (about 1 cup)
1 stalk of celery, diced (about 1/2 cup)
6 medium garlic cloves, minced
1 tablespoon fresh rosemary, chopped
4 cups vegetable stock
1 bay leaf
2 (15-ounce) cans white beans, drained and rinsed
1 bunch spinach (about 4 ounces), trimmed and washed
2 teaspoons lemon juice
salt and pepper, to taste
Heat 2 tablespoons olive oil in a large soup pot over medium-high heat until rippling. Add the onions, celery, garlic and rosemary, and cook until softened (not browned!), about 4 minutes.
Add the broth, bay leaf and beans. Bring to a boil, reduce to a bare simmer, and cook for 10 minutes. Add the spinach and cook until completely wilted, about 5 minutes. Remove the bay leaf. Season to taste with salt and pepper, and stir in the lemon juice.
Serve immediately, drizzling the remaining olive oil over the bowls.
I have decided to jump-start my New Year’s resolution. Starting this week. Hopefully this resolution will stick, because it will be really beneficial. I’m going to make a real effort to eat better. Now, most of my dinners are pretty healthy, but with long work hours, it’s super easy to skimp on a health breakfast and lunch. So that’s what I’m going to focus on. I figured I would go ahead and start, since I will be shamefully eating all the Christmas cookies and sweets I can get my hands on this month! To start my search for healthy lunches, I went to Whole Living’s website and found this yummy sounding pita! I changed it up a little bit to adjust to what I already had in pantry, and I have to say that I love it! Definitely an easy, healthy lunch option!
Avocado, Tomato and Goat Cheese Pita
1 ripe avocado
1/2 to 1 teaspoon of your favorite hot sauce (Whole Living used green tabasco sauce, I used Bama Nation ha)
1/2 teaspoon salt and pepper
1/2 cup yellow grape tomatoes, halved
2-3 tablespoons goat cheese, crumbled
2 whole wheat pitas (6 inches each) top third cut off (I saved the cut off tops and am going to make mini pita chips)
Halve and pit the avocado. Using a spoon, scoop out the flesh and then cut into chunks.
In a bowl, gently toss the avocado, hot sauce, salt and pepper, grape tomatoes, and goat cheese.
Open up one of your pitas and fill with half of the mixture. Do the same to the other pita, and serve!
I am a few weeks into my winter CSA program, and we have been getting lots of radishes! Inspired by this recipe from Food 52 that originally used beets, this has definitely become my go-to dish when I get the yummy beauties in my weekly delivery! This really highlights the flavor of the radishes which have that yummy, root vegetable flavor. The greens have a wonderful earthy flavor, and the goat cheese gives a nice tangy balance to the entire dish. Even if you don’t usually buy radishes, or get them delivered weekly (haha), I highly recommend making this recipe to give them a try!
French “Peasant” Radishes
2-3 red-meat radishes
1/2 pound dino kale
1/2 pound green kale
3 tablespoons butter
freshly ground pepper
2 tablespoons white wine (I used pinot grigio)
1 tablespoon freshly squeezed lemon juice
2 tablespoons water (if needed)
2-3 tablespoons goat cheese, crumbled
Scrub and peel the radishes. Slice into 1/4 inch rounds.
Remove the ribs from both varieties of the kale, coarsely chop, and set aside.
In a large sauté pan, melt the butter over medium heat. Sauté the shallots until they are almost translucent. Add the radishes to the shallot butter mixture. Add salt and pepper, reduce heat and sauté for 15 minutes, turning radishes periodically for even cooking.
When the radishes become tender, add the greens. Sauté for about 5 minutes, then add wine and lemon juice and cover. Cook until green are wilted, adding water if necessary. Allow most of the liquid to be absorbed and add a pinch more salt and pepper.
Scoop the mixture into a shallow bowl and top with the crumbled goat cheese. Serve with a side of crusty french bread.