I am SOUPED OUT. New Dish! Frittata :)

After weeks of soup (this is what happens when you make big batches of food and you live alone), I HAD to find something else.

I googled recipes using leftover ingredients from this salad recipe (Good spinach salad! Substituted simulated bacon bits of course).

I picked the following frittata recipe. Minus the meat of course! Oh, and I didn't have a cast-iron skillet either.

Skinny Frittata with Mushrooms, Spinach, Garlic, Potato and a Touch of Prosciutto
Recipe from this site.
Ingredients:

* 1 cup hashbrown potatoes
* 1/4 diced red onion
* 1 dozen cremini mushrooms sliced
* 2/3 cup frozen spinach or 2 cups fresh spinach
* 1 garlic clove
* 4 organic large brown eggs beaten
* 1 slice proscuitto crisped in the oven
* 1-2 TBS Organic Coconut Oil
* Sea salt and fresh ground pepper

Directions:

Pre-heat the oven to 425 degrees.

In your 12-Inch Cast Iron Skillet melt some of the coconut oil and saute your hash browns. If you’re pressed for time you can skip this step if using frozen hash browns. Just make sure they are not frozen but warmed up in the microwave. I like them browned and crispy before adding them to the eggs.

Saute the onion until soft and then set aside. Not saute the mushrooms until they start to brown and then set aside with onions.

Saute the spinach and garlic until soften and set aside.

Now make sure there is oil in the pan so the eggs will float. I’ve greatly reduced the amount I used to see if it would work and it did. Make sure you have beat the eggs until fluffy which should take at least 2 minutes. This will really make a difference. If you like to add milks to your eggs you can do that now but I found it works just as well without.

Pour the eggs into the pan. Let them settle for a minute but do not touch them or play with them. You want them floating in the oil and if you start messing with them you’ll incorporate that oil into the eggs. Now slowly add in the onions, mushrooms, spinach, garlic and potatoes. Top with the pancetta. When you see the edges start to pull away which should start pretty soon. If you are using more eggs it takes longer but the beauty of less eggs is this is faster.

Pop it into your pre-heated oven for 10-12 minutes. If you jiggle the pan and it’s not rippling then the eggs are cooked. Carefully remove the pan and let it sit for 10 minutes. Now you can remove it from the pan, slice it up and serve it warm.

Yield: 4 servings

Notes:

You can add whatever cheese you like to this dish too. If you don’t have cremini mushrooms you can use white or portobello cut into chunks.

If you don’t have a cast iron skillet ask for one this holiday season. If not any non-stick oven safe skillet will work.

Spinachy Tomato-y Legumes.

So far in life I haven't been much of a soup person. I love crunch and texture and soup always just seemed soggy and pointless to me. Occasionally I would indulge in a tomato soup or an onion soup. Back in the day when I wasn't as lactose intolerant I would go for cream of broccoli or cream of mushroom. But normally, I never really used to make or order soup.

Until today! This weekend my mom made a lovely bean soup (I need to get the recipe from her sometime) and I took it to work for lunch earlier today. Fabulous. Not heavy, but filling. After work I quickly googled a soup recipe that showed just as much tomato potential and this is what I chose:

Spinach, Tomato and Lentil Soup
I found it here!
Recipe from Aggie’s Kitchen

1lb dried lentils
2 tablespoons extra virgin olive oil
3 carrots, diced
2-3 celery stalks, diced
1 large onion, diced
3-4 cloves garlic, minced
1 red bell pepper, diced
2 cans diced Italian tomatoes, with liquid
2 TB vegetable or chicken bouillion (I like the Better than Bouillon brand, if you don’t have bouillon, just use a vegetable or chicken broth in place of all or some water for flavor)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
8 cups water
1 1/2 teaspoons dried parsley
salt and pepper, to taste
3/4 bag fresh spinach
fresh grated Parmesan and extra virgin olive oil, for serving

In a large pot, heat olive oil and add vegetables, garlic, bouillon, spices and a good pinch of salt and pepper. Saute vegetables in oil for about 7-10 minutes until soft and fragrant. Add diced tomatoes, water (or broth), and lentils to vegetable mixture.

Bring soup to a slow boil for a few minutes, then back down to a simmer. Simmer, uncovered, for about 20-25 minutes, until soup starts to thicken. Taste for seasoning as its cooking, add more water if it gets too thick.

In the last 5 minutes of cooking, add fresh spinach leaves to soup and gently stir to combine.

Garlicky Dahl - Venturing Into the World of Legumes

NEXT-DAY UPDATE: HOLY CRAP THAT WAS GARLICKY and a tad too salty for me. Too make it more to my taste, I mixed in the following sundried tomato pesto recipe to the lentils (I didn't use the garlic and salt because the lentils had enough already):

Sun Dried Tomato Pesto
Makes ¾ of a cup – serving = 1 tablespoon
(Recipe taken from here.)

Ingredients:

½ cup of sun dried tomatoes packed in oil, drained of their oil
¼ cup of sherry vinegar
2 tablespoons of water
2 cloves of garlic
½ teaspoon of kosher salt

Directions:

Put everything the food processor and puree until the paste is smooth. Store the unused portion in the refrigerator until needed.

Hopefully tomorrow's lunch is better! Now on to the original post:

It's been awhile!!

A lot has happened. One of the big things? I stopped eating meat. I've been looking at more vegan substitutes (I'm also lactose intolerant to a significant extent), and it's been an adventure. Pros: I feel good. Lighter! Cons: It's more challenging to eat out socially, but I find people are so nice about it anyway :)

Another pro: BEANS ARE CHEAP!!! Here's a recipe I followed to make a batch of my work lunch for the week. I didn't use frozen or chopped spinach.. I just tossed some spinach leaves in instead. It's because I will be mixing each lunchtime portion with a bowl of fresh spinach anyway (my work lunches are taking up more and more space). I also just used extra virgin olive oil instead of the recipe suggestion - just because I already have the olive oil handy. I also used pre-made mild madras curry paste as my spice.

Delicious Garlicky Dahl
(Recipe taken from this site.)

This super-quick curry is an easy and tasty way to eat a pile of lentils, and gets you extra garlic intake too. Quantity serves one, but is easy to scale up as needed.

* 200g jar of pre-cooked lentils
* 1 tablespoon of sunflower or macadamia oil
* 3 cloves of chopped garlic, or a heaped teaspoonful of chopped frozen garlic
* heaped teaspoonful of good curry powder or garam masala
* generous handful of spinach leaves, roughly chopped.

Heat the garlic, oil, and spices in a heavy-bottomed pan, over a low heat. You want to gently brown and cook the garlic, not burn it, as that will make it bitter. The spices need to cook for several minutes in the sizzling oil, until a delicious curry smell pervades your kitchen...mmm!
Tip in the lentils, including the water in the jar, and stir thoroughly into the spicy garlicky oil. cook for 5 minutes on a medium heat - using pre-cooked lentils means they really don't need long at all, you just need to make sure the flavors are well combined and everything is sizzling throughout. If you prefer your lentils softer, just cook a little longer, adding a dash more liquid if required.
A minute or two before serving, stir in the spinach. It will wilt down quickly, and your dahl will now be streaked with dark green.
Serve immediately, it's a great meal on it's own, or combine with Beautiful Curried Eggs. You can also easily serve this with rice to non-slow-carbers, it makes a great dinner party meal, and if there is a green salad on the table as well you will neither go hungry nor stand out.

Auntie Anne Inspired Pretzels

Every time I go to the states, I find the nearest Auntie Anne's Pretzels and I get the almond coated pretzel with sweet mustard dipping sauce. It's one of my weaknesses!

The boyfriend suggested we make our own and so I looked up a copycat recipe online and just added almonds to my pretzels (he kept his mainly with coarse salt). The result was pretty good! I even found a honey mustard recipe. He even found a biscuit recipe which we put together while waiting for the pretzel dough to rise.

Pretzel Recipe from this site:
Serves/Makes: 12

INGREDIENTS:
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tablespoons baking soda
to taste coarse salt
to taste chopped almonds
4 tablespoons butter (melted)

PREPARATION:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: after you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

* The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. (Of course I don't have the counter space!)

*Sweet butter, not regular butter, is one of her secrets!

NUTRITION:
196 calories, 4g fat, 34g carbohydrates, 5g protein per serving. This recipe is low in fat.
Show more nutritional data (including Weight Watcher's Points ® and diabetic exchanges)
This recipe from CDKitchen for Aunt Annie's Soft Pretzels serves/makes 12

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Honey Mustard Dipping Sauce

This recipe is from this site.

3/4 cup Mayonnaise
1/4 cup Honey
1/8 cup Dijon mustard

Combine all and chill.

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Bonus: Quick Tea Biscuits

Recipe from this site.

Ingredients:

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk

Directions:

Preheat oven to 400F
Combine flour, baking powder and salt.
Cut shortening in with pastry knife or 2 butter knives until the mixture is crumbly.
Add milk and stir with a fork to make a soft dough
Knead about 10 times and gently roll out to desired thickness – no less than ½ inch.
Cut out rounds with a cookie or biscuit cutter (I use small juice glass)
Repeat by gently kneading dough into one piece and repeating cutting until you use up all your dough (do not work the dough to hard doing this or your biscuits will be tough)
Place your biscuits on a greased cookie sheet
Bake for 12 – 15 minutes until golden and save warm
You can brush them with melted butter when you take them out of the oven for extra taste.

Pesto Qunioa Couscous with Veggies

So I ended up eating that sun dried tomato quinoa dish for MONTHS. It was time to change it up. I found a pesto quinoa dish from this but I also added couscous, mushrooms, broccoli and peas.

Heather's Quinoa - Angel Style

-extra-virgin olive oil
-1 yellow onion, chopped
-1 cup quinoa
-1 cup couscous
-1 cup corn, fresh or frozen
-1 cup broccoli, chopped
-1 package of extra-firm tofu, chopped
-1/3 cup pesto
-1/3 cup pumpkin seed
-1 package of sun dried tomatoes, chopped

1. Stir fry shallot and tofu in olive oil for around a minute.

2. Add corn, broccoli, mushrooms, sun dried tomatoes.

3. Cook quinoa and couscous separately. I just add 4 cups of water to the couscous/quinoa mixture, bring to a boil and then simmer until most of the water is gone and you end up with a fluffy mixture.

4. Mix everything in a big pot. Add pesto.

Result - Nice texture and a great way to have a lot of veggies. I ate this for 2 weeks straight.