Friday, February 15, 2013

Easy Frittatas

This comes from the January issue of All You magazine.

Ingredients:

12 large eggs
1/2 tsp. salt
1/4 tsp pepper
olive oil
1 small onion, chopped
1 clove garlic, minced
2 tbsp chopped herbs


Directions:

1. Preheat oven to 350. Coat a 12-cup muffin tin with cooking spray
2. In a large bowl whisk eggs with salt and pepper until blended.
3.Saute onion in a skillet over medium-high heat until onion is softened but not browned. Add garlic and saute for 1 minute. Remove from heat.
4. Whisk onion mix and herbs in eggs. Divide among 12 muffin cups and bake until set in center, 25-30 minutes.

Serve warm

Notes:
I added 3 slices of turkey bacon and some cheddar cheese to mine. It's a great way to finish up the tail end of things.

Make sure you remove frittatas immediately or they will stick to the pan.

They should keep about 3 days.

Kale and roasted cauliflower salad with tahini dressing


This comes from the February 2013 issue of Real Simple.



Ingredients

  • 1/4  cup  pine nuts
  • small head cauliflower (about 1 1/2 pounds), cut into florets
  • 1/4  teaspoon  cayenne pepper
  • 4  tablespoons  olive oil
  • kosher salt and black pepper
  • 1/4  cup  tahini (sesame seed paste)
  • 3  tablespoons  fresh lemon juice
  • 10  cups  stemmed and chopped kale (about 1 bunch) or torn escarole
  • 1/2  small red onion, thinly sliced
  • 1/2  cup  raisins

Directions

  1. Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 6 to 8 minutes; transfer to a plate.
  2. Increase heat to 450° F. On the rimmed baking sheet, toss the cauliflower with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until golden and tender, 20 to 25 minutes.
  3. Meanwhile, in a large bowl, whisk together the tahini, lemon juice, the remaining 2 tablespoons of oil, ⅓ cup water, and ¼ teaspoon each salt and black pepper (adding more water if necessary, to achieve the consistency of heavy cream). Add the kale, onion, raisins, pine nuts, and cauliflower and toss to combine.

Notes:

The recipe makes four very large servings. We used it as a side for chicken. We omitted the pine nuts and I would probably only use 1/4 of a red onion in the future.

You can serve this hot or cold, but I prefer it hot.

Wednesday, February 13, 2013

Chickpea curry with basmati rice

This recipe from the 2013 January/ February issue of cooking light earned rave reviews in our house, even from my carnivorous husband.

Ingredients
1 (3.5 ounce) boil in a bag brown or basmati rice
1 tablespoon olive oil
1 large onion, diced
1 1/2 teaspoons garam masala (we used curry powder)
2 (15 oz) cans chickpeas, rinsed and drained
1 (15 oz) can unsalted crushed tomatoes
1 (6 oz) package fresh baby spinach (we used kale)
1/2 cup fat free greek yogurt
1/2 teaspoon salt
1/4  cup chopped cilantro

Directions
1. Cook rice according to package. Drain.
2. While rice cooks, heat a Dutch-oven over medium high heat. Add oil to pain. Add onion; saute 5 minutes or until tender. Add garam masala or curry powder, cook for thirty seconds, stirring constantly. Add chickpeas, tomatoes and spinach/kale; cook 2 minutes until it wilts. Remove from heat; stir in yogurt and salt. Sprinkle with cilantro. Serve over rice.


Saturday, February 9, 2013

miso-vegetable soup (vegetarian/vegan)

This is quickly becoming my favorite meal. It's filling and lo-cal and easy to make. From the January issue of All for You

Ingredients
5 cups vegetable or chicken broth (low sodium)
1/4 cup shiro or golden miso
1/2 cup shredded carrots (about one medium)
1/2 cup thinly sliced mushrooms
1/2 cup corn
1/2 cup snow peas, trimmed, cut into 1/2 inch pieces
1 2/3 cups baby spinach (we used kale)
1/2 cup sliced scallions
4 oz firm tofu cut into 1/2 inch

Directions
1. In a large pot, bring broth to simmer. Remove 1/2 cup to small bowl and whisk miso until dissolved
2. Add carrots, mushrooms, and corn to pot and cook for 2 minutes. Add snow peas, spinach, and scallions; cook for 1 minute. Stir in miso mixture. Simmer 5 minutes. DO NOT BOIL. Stir in tofu and cook until heated through, about 1 minute.
3. Ladle into bowls. Serve.

Notes:
Add garlic.

Make a double or triple batch. Trust me.