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Posts Tagged ‘easy recipe’

I have been in a Frittata Frenzy as of late….using up summer’s bounty of greens and veggies and throwing in scraps of cheese to make easy delicious portable food for picnics, potlucks, brunch luand any meal in between.

Here is one easy and adaptable recipe I love from my neighbor the great Alice Waters. I like to cook the frittata on the stove top until the bottom is set and then finish it in the oven but here she cook the whole thing on the stove top. Don’t forget to try ANY cooked veggies as a filling and get creative with other spices, cheeses etc that you can add in.

Chard Frittata Recipe

from The Art of Simple Food by Alice Waters

Wash and separate the stems from 1 bunch of chard
Cut the stems into 1/4-inch slices. Coarsely chop the leaves.
Heat in a heavy pan, over medium heat:
1 Tablespoon olive oil
Add:
1 medium onion, peeled and sliced thin
Cook for 5 minutes and add the chard stems. Season with salt.
Cook for 4 minutes and add the leaves. Cook until the leaves are
tender, adding a splash of water if the pan dries out. Turn out of the
pan onto a plate. Crack into a large bowl:
6 eggs
Add:
Salt
2 teaspoons olive oil
Fresh-ground black pepper
A pinch of cayenne
4 garlic cloves, chopped
Beat lightly. Gently squeeze the chard with your hands, wringing out most, but not all, of the liquid. Stir the chard into the beaten eggs.
Thoroughly preheat a 10-inch heavy or nonstick pan over medium-low heat. Pour in:
2 Tablespoons olive oil
After a few seconds, pour in the egg mixture. As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath.
Continue to cook until mostly set. Invert a plate on top of the pan; turn the plate and pan upside down to turn out the frittata onto the
plate. Pour in 1 teaspoon olive oil. Slide the frittata back into the pan. Cook for 2 or 3 more minutes. Slide onto a plate and serve warm
or at room temperature.
(or you can stick the pan in the oven for a few minutes instead of
flipping it onto a plate to set the middle)

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This crunchy carrot cake is light and lovely and since its wheat/gluten-free it is Kosher for Passover!

For best results, wrap the cake tightly in plastic after it cools and serve it the next day. It will keep for five days in the refrigerator if wrapped airtight.

Ingredients:
1 1/2 cups (1/2 pound) unsalted toasted almonds
1/4 cup raw brown (turbinado) sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons grated lemon zest
4 large eggs
1/3 cup organic white sugar
1 teaspoon vanilla extract
2 cups finely grated carrots (about 10 ounces or 3-4 large carrots)*
*It’s important to grate the carrots on the fine holes of your grater, or else they’ll remain too crunchy.

Directions:

1. Heat the oven to 350 degrees. Oil a 9-inch pan, (ideally springform lined with parchment).

2. Combine the almonds & brown sugar in a food processor and blend until almonds are finely ground. Add the baking powder, salt, cinnamon, nutmeg & lemon zest, and pulse together.

3. Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater. Add white sugar, continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.

4. Scrape the batter into the prepared cake pan. Place in the oven, and bake one hour until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove from the pan. Allow the cake to cool completely, then wrap tightly in plastic.

Yield: Serves 10 to 12.

.

Nutritional information per serving (10 servings): 209 calories; 13 grams fat; 1 gram saturated fat; 85 grams cholesterol; 18 grams carbohydrates; 3 grams dietary fiber; 135 milligrams sodium (does not include salt added during preparation); 7 grams protein

Recipe from the New York Times by Martha Rose Shulman.

Print a copy here (or in resources).

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I taught this to my “Healthy Living” class last month as a way to show off the gorgeous Butter Lettuce they were growing in their Community Garden.

I love the idea of wrapping up all sorts of yummyness in a crunchy green leaf of lettuce (or cabbage) and you can either serve these as finger food at a party, serve as an appetizer or pack up a few for lunch.

Lettuce Wraps with Shiitake Mushrooms

lettucewraps_png

Ingredients

Makes 4 servings

1 8 oz. package ready-to-eat, seasoned tofu (Soy Boy’s Tofu Lin works well)
salt and pepper, red pepper flakes, to taste
soy sauce to taste
3 tablespoons chopped garlic
2 tablespoons chopped ginger
2 1/2 cups shiitake mushrooms, chopped
bean sprouts
carrot cut into fine strips
1 head lettuce, use large leaves
1/2 lemon

Directions

Stir fry chopped garlic, ginger and carrot with some water in wok for a few minutes until soft.

Add the shiitakes, soy sauce, salt, pepper and red pepper flakes.

Cook about another 5-10 minutes, then add the dried tofu and finish up the cooking, about 2-5 minutes. Spoon the mixture into the lettuce/cabbage leaves, add a few drops of lemon juice, and roll them up!

Recipe from PCRM

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I thought everyone knew about Kale chips….the best snack ever…however, the other day I was chatting with someone and she did not in fact know how to make this delicious snack. Kale chips have all the guilty crunchy salty pleasure of a potato chip but all the nutritious benefits of kale.  Plus, they are super easy to make!

Ingredients:

Kale- whatever you’ve got (ideally  a bunch since they shrink down).

1 tsp Olive Oil

pinch of salt

Directions:

1. Preheat oven to 350 degrees.

2, Wash and dry kale (salad spinner works great).

3. Spread out the kale leaves and cut off the leaves from the middle stem.

4.  Coat leaves with olive oil spray or use 1 tsp to coat leaves in a mixing bowl, add a pinch of salt.

5. Spread out leaves on parchment paper or tinfoil and bake for 10-15 minutes until darker green but not burned.

Serve hot and be amazed at how quickly this health food gets goobled up.  Great for kids too!

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For me, wintertime means lots of things in the oven and while I was roasting up some root vegetables last night I decided to make these baked stuffed zucchini with some leftover brown rice thrown in as well.  The recipe is very easy and customizable to what you have (or don’t have) in the fridge.  Try it with carrots/celery, tomatoes, green onion, nuts (pine nuts sound nice), breadcrumbs, brown rice, kasha, barley etc.  I didn’t have mushrooms last night but like it that way best (but I am a mushroom lover). You can cover them with cheese or leave that off.  Kids especially love these zucchini “boats” or if you have a round zucchini that’s fun too!

Serves 4
Ingredients
* 2 medium zucchini (or 4 small round zucchini)
* 12 large fresh mushrooms, finely chopped (or substitute with other vegetable)
* 1 small onion, finely chopped
* 1 tablespoons olive oil
* Splash of white wine or low sodium vegetable or chicken broth
*  1 Cup Grain of choice (optional)
* Salt & Pepper to taste
* 1 tablespoon grated Parmesan cheese or other cheese (optional) per zucchini

Directions
1. Cut zucchini in half lengthwise, or cut off top if using a round zucchini.
2. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside.
3. In a skillet, saute the zucchini pulp, mushrooms and onion in olive oil for 3-4 minutes or until tender. Add grain ,wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
4. Fill shells with mixture. Sprinkle with cheese.  Bake for 20 min and the then broil 3-4 in. from the heat for 3-4 minutes or until cheese on top is lightly browned.

 

To download a copy of this recipe click here (also posted on our Resources page)

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