Tuesday, August 7, 2012
We’ve got a pretty good little thing going on in our neighborhood. Across the street from us are two other couples with babies. Between the three babies, they are each spaced 3 months apart, with Elliott being the youngest. We’ve settled into a fun rotation of having everyone over for a meal. Finally, it was our turn. Seeing as breakfast is my favorite type of food, and Elliott is in the best mood in the daytime, I suggested brunch when it was our turn. Plus, secretly I knew if I threw a brunch, many of the items I could prepare in advance.
I planned on serving mimosas & iced coffee, fresh fruit, greek yogurt + granola, scones, buttermilk biscuits, breakfast sausage (homemade & ground by my father!), and I knew I wanted an egg based dish as well. I decided on a frittata over a quiche because the frittata is crustless. I felt we were pretty well covered in the carb section! I wanted to use my slow roasted tomatoes and the organic arugula I scored for a great price. I love goat cheese, and I thought it might round the dish.
This frittata was superb! The flavors pair perfectly, and I have to say this is my new favorite frittata/quiche combo. That says a lot, because I have made many different variations. The slow roasted tomatoes add almost a sweetness, while still being savory. The arugula contributes a subtle peppery bite, and the goat cheese comes in with the tang. We got a lot of compliments on it from our neighbors. This frittata was perfect for entertaining, but would also be great enjoyed as a weeknight meal. It comes together incredibly fast, and the payoff is delicious.
Roasted Tomato, Arugula & Goat Cheese Frittata
6 large eggs
1/2 cup heavy cream
1/2 cup whole milk
Sea salt and cracked pepper
4 oz soft goat cheese, crumbled
1/4 cup olive oil
1 clove garlic, finely chopped
1 1/2 cups roasted cherry tomatoes
3-4 cups arugula, roughly chopped, plus 1/2 cup for garnish leaves
Extra-virgin olive oil for drizzling
Preheat the oven to 375
In a bowl, whisk together the eggs, cream and milk until smooth. Season lightly with salt and pepper. Add the cheese and stir once. Set aside.
In a 10-inch frying pan over medium heat, warm the 1/4 cup olive oil. Add the garlic and saute until light golden. about 1 minute. Add the chopped arugula and roasted tomatoes, stir to mix, cooking 1 min. Pour the egg mixture over the vegetables and cook until the mixture begins to set, about 5 minutes. Place in the oven and bake until the frittata has completely set and is golden brown on top, about 15 minutes. Remove from the oven and let stand for 5 minutes. Sprinkle the frittata with the arugula leaves and drizzle with oil. Cut into wedges and serve right away.
*You will think you are using way too much arugula but it will cook down!
Most times when I come up with an idea for a dish, I first google it to see if anyone else has had the same idea. I think people who experiment and come up with their own recipes are awesome. I just do not have time to experiment these days, so I’d rather have some sort of guideline to follow. So, when I googled “Tomato Arugula Goat Cheese Frittata” I quickly found a similar recipe on a blog called The Afternoon Off. I made a couple of adaptions, considering I was using the slow roasted tomatoes.
I was surprised after I read more of the blog The Afternoon Off, where I found the recipe, to discover not only is the blogger a Nashvillian as well, she is none other than singer/songwriter, fashion boutique owner, Holly Williams, daughter of Hank Williams Jr. Wow! This is totally feels like one of those “Nashville” experiences that tend to happen if you’ve been here long enough.
Monday, July 30, 2012
When I was offered a carton of grape tomatoes I instantly knew what I wanted to do with them. I’d been wanting to do slow roasted tomatoes for many summers but never had time to take advantage of the produce. It’s not like I’ve had tons of free time this summer, as I’ve remained QUITE busy taking care of Elliott, but I did finally manage to make these. And as it turns out, they are just as tasty as I’d hoped they’d be.
The tomato flavor is escalated & enriched in the slow roasting process. With minimal effort, and a little bit of patience, you end up with these delicious little morsels of summer goodness. The possibilities are endless as to what you can mix them into. So far we’ve used them in pasta, mixed in with basil pesto & couscous, and in another delicious dish I’ll be sharing later.
Slow Roasted Tomatoes
Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Herbs such as thyme or rosemary (optional)
Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the refrigerator.
Wednesday, July 25, 2012
While I haven’t been cooking much new stuff for the blog, we have been cooking some old favorites. I was recently asked “What’s your favorite source for recipes?”, and my response was “Honestly, my own blog.” I don’t mean that in a conceited way, it’s just when I need a reliable recipe that I know we will like, and I know what preparation time & difficulty is involved, the very first place I look is my own archives. I realized there are a lot of recipes from way WAY back in the day that I make all the time (which is apparent when you see how awful some of the photos are), and I’d love to reintroduce you to them. These are all things we’ve managed to make while I’ve been home on maternity leave. Because some of these are such old favorites, I know they’ll be new to you!
Turkey Enchilada Casserole
Believe it or not, this is one of the better photos of this dish. If you want to see the ugliest, most unappetizing photo ever, click through to see. And while you’re there, check out the recipe for this super simple, delicious meal. We’ve made it a million times.
Spicy Honey Brushed Chicken Thighs
We enjoying changing it up and eating chicken thighs pretty often. They are so moist & flavorful, and this is a very simple preparation that both Nathan & I have prepared many times.
Turkey Sloppy Joes
Again, pretty unappetizing photo. Why is it that the best tasting stuff can sometimes be so ugly? I love this homemade version of sloppy joes, with a surprise ingredient… Carrots!
Light Chicken Parmesan
This dish comes together so easily, and tastes great!
Chicken Sausages with White Beans & Kale
Because of all the wonderful kale we’ve been getting in our CSA, this is often a “go-to” preparation for them. I often catch the spicy italian chicken sausages on sale, and the white beans are a pantry staple.
Raw Summer Vegetable “Pasta”
Right now is the perfect time of year for this dish as all the ingredients are in-season. We were both surprised at how amazingly simple, yet incredibly delicious this dish is.
Overnight Yeasted Waffles
For Father’s Day, when Elliott was almost 4 weeks old, I made these waffles for Nathan. And by “I made these” I really mean I prepped the batter the night before, and he cooked them himself! Haha! In those early weeks you do the best you can. I wanted him to have a special breakfast, and we wanted to be able to stay home and enjoy it.
If there’s one thing I definitely need as the mother of an infant, it’s coffee. Elliott has gotten better about sleeping at night, but he is a pretty early riser. I drink 1-2 iced coffees a day and my preferred method of sweetening it is with a little bit of homemade ginger syrup. I’ve made two batches already while I’ve been home on maternity leave!
Lemon Cumin Quinoa with Avocado, Raisins, and Apricots
This is hands down my favorite quinoa recipe in my blog. This recipe makes for an incredibly flavorful dish I ate as a “power lunch”, side item to grilled fish, or just something to snack on throughout the day. It’s a pretty simple recipe, yet with a newborn I think it took me ALL DAY to make because I had to keep stopping to care for Elliott. Haha!
I’m not usually a fan of this type of round-up posts on other blogs, but I’ll admit even some blogs I’ve followed religiously for years will do one and I notice a recipe that I somehow missed in the past. So I hope you forgive me if you don’t like round-ups. And I really hope you might have discovered a new recipe that piques your interest! I hope to have new content up soon, but it’s just hard to find time for two free hands in the kitchen AND at the laptop. I’ve had my hands full these days. After all, it’s a hard job raising a future leader:
Wednesday, July 11, 2012
When I received kale in my CSA, my first thought was to make the raw kale salad that is already in my blog. The fact that I didn’t have any cannellini beans, and the fact that my parents had given me a HUGE head of cabbage from their garden, meant I ought to seek out a new recipe. To be honest, I was a bit dubious if this would be flavorful enough. I almost added some lemon, or dijon mustard. I’m really glad I didn’t because upon first bite I found this to be absolutely delicious, and full of flavor. I ate HUGE heaping portions of this for quite a few days. The apples provide the perfect amount of sweetness to balance the apple cider vinegar. This was a really great, well rounded salad. I’m glad to have another raw kale salad in my arsenal!
Raw Kale Salad with Apples, Carrots, & Cabbage
I completely forgot to add the sunflower seeds. I think it was perfectly delicious without them, but if you have them & remember to add them, go for it.
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon dried thyme
a few turns of the pepper mill, or to taste
4 cups finely chopped kale, tough ribs removed
2 cups finely chopped cabbage
2 cups grated carrots
2 organic apples, grated with peels on
2 - 4 tablespoons raw sunflower seeds
In a small bowl, whisk together the olive oil, vinegar, salt, thyme, and pepper. Set aside.
In a large bowl, mix together the kale, red cabbage, carrots, and apples. Pour the dressing over the kale mixture and toss to combine. Cover and let it sit at room temperature for 30 to 45 minutes, until the kale begins to soften and wilt.
Refrigerate until ready to serve. Sprinkle with sunflower seeds immediately before serving.
Friday, July 6, 2012
People would ask me if I was going to do a CSA again this summer, because life with a newborn doesn’t leave time much time for cooking. I’m so glad I decided to do it, because it has come in handy just as I thought it would. You see, I LOVE vegetables, which is why I’ve been doing a CSA for 6 years now (7? I lost track). I love being given a box of veggies and then I must figure out what to do with them. I hate standing in the grocery or farmer’s market wondering “Hmm… what veggies should I get? What should I do with them?” I love that every two weeks (my half share delivers a full box every 2 weeks) I’m reloaded with fresh, local, seasonal ingredients. It’s much easier to just whip something up with them. See the chicken in the background? Yeah, I didn’t cook that. Sam’s Club did with their wonderful rotisserie oven. Purchasing a chicken already cooked, and heating up a quick & easy rice packet, meant I MIGHT have time to cook a healthy side dish in between feedings. Sure enough, I was unable to cook this side dish from start to finish (as simple as it is), but I was able to prep the veggies by chopping and washing them earlier in the day, and then cooking them once we were ready to eat.
I loved the spice & flavor in these greens. It’s different than how I usually prepare them, which often includes cider vinegar. This version includes coriander, ginger, & turmeric, which I love, but don’t use often enough, as well as cumin, which is a spice I use all the time. Round it out with some pine nuts & raisins, and you’ve got added texture & flavor. Lemon gives these greens another unique twist. I don’t care if this is a bit fugly, I knew I had to blog it, or else I might forget it. (Y’all, baby brain is real.)
Spicy Collard Greens
Yield: 4 servings
1 large bunch of collard greens, washed, core removed and thinly sliced
2 tablespoons extra virgin olive oil
juice of 1 lemon
2 tablespoons toasted pine nuts
2 tablespoons raisins
3/4 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/4 cup water
salt & pepper to taste
In a small bowl combine lemon juice, cumin, coriander, ginger, & turmeric. Whisk to combine. In a separate small bowl cover raisins with warm water and let soak approximately 5 min, then drain.
Heat olive oil in a large skillet over medium-high heat. Add sliced collard greens, season lightly with salt & pepper and saute until cooked down slightly. Add water and cook an additional 3-4 minutes. Pour in lemon juice dressing, raisins, & pine nuts and continue cooking until greens are just softened, about 5 minutes.
Season with additional salt & pepper to taste upon serving.