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Garden Fresh Frittata

8 Jul

How can you not love frittata, unless of course you are vegan but if you are vegan why are you reading a recipe for Frittata! Personally I have to have one at least once a week.

Frittata is an excellent way to use up leftovers, the combinations are endless. For this frittata I started with some extra red bell peppers from the garden and then just built the rest from there. I added spinach, fresh parsley, and feta. But you can really put anything a frittata!

To make things easier I always use a cast iron skillet. It’s non-stick and perfect for going straight from stove to oven.

When the eggs start to set on the edge I top with cheese and pop it in the oven to finish cooking.

Garden Fresh Frittata

serves 6

Ingredients:

  • 6 egg
  • 2 tablespoon water
  • 4 ounces feta, crumbled
  • 1 cup baby spinach
  • 1 cup parsley, coarsely chopped (stems removed)
  • 1 red bell pepper, diced
  • 2 tablespoon butter or olive oil
  • salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees.
  2. In a medium bowl, beat the eggs with the water until light and fluffy.
  3. In a cast iron skillet, heat butter or oil.
  4. When oil is hot add in bell peppers, spinach, and parsley.Cook over medium-high heat until veggies are soft.
  5. Pour eggs over veggies and stir to combine. Add salt and pepper.
  6. Continue cooking and stirring gently until the eggs start to set around the edges of the pan.
  7. Remove the eggs from the heat and sprinkle with the feta.
  8. Carefully place the skillet into the oven and continue to cook at 400 degrees for about 20 minutes or until eggs are set.
  9. Remove pan from oven and let the frittata sit for at least 10 minutes before cutting into wedges.
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Parsnip and Squash Fritters

6 Jul

I went to my local farmer’s market yesterday with the expectation of making zucchini squash fritters. But upon my arrival I was overwhelmed with the variety of squashes and the appearance of a few beautiful parsnips. I normally think of parsnips as a fall vegetable but I thought these would make a perfect addition to some fritters.

Using my food processor I shredded a variety of squashes (zucchini, patty pan, yellow squash, and zephyr squash. I sprinkled the shredded squash with salt and wrapped it in a cheesecloth. I let the squash drain in the cheesecloth for a good 20 minutes and then I squeezed even more water out by hand.

Make sure the oil and the pan are very hot before adding the squash mixture, it will form a crisp edge and then reduce the heat to cook the inside fully. Increase heat again when you flip the fritter, and reduce heat when crispy edges form.

Parsnip and Squash Fritters

makes 12 fritters

Ingredients:

  • 1 pound assorted squash, shredded and drained
  • 3 small parsnips, shredded
  • 1/2 cup parsley, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 egg, beaten
  • 1/2 cup garbanzo bean flour
  • 1/4 Parmesan cheese, shredded (optional)
  • oil for frying

Directions:

  1. In a large bowl combine all ingredients except the oil and mix until combined.
  2. In a heavy bottomed pan add enough oil to cover the bottom of the pan around 2 tablespoons. Heat until oil is shimmery.
  3. I used an ice cream scooper to drop about 2 tablespoon of squash mixture onto hot pan. Flatten patties out a little with the spatula.
  4. Cook fritters on high heat until the edges turn golden brown, reduce heat to medium low and continue to cook 2 minutes longer.
  5. Pat fritters with paper towel to remove excess oil.
  6. Continue until all the mixture in used, add more oil with each new batch of fritters.
  7. Serve immediately or keep warm in a 200 degree oven until ready to serve.

Strawberry Mint Sangria

3 Jun

It’s a lazy Sunday, the perfect time for some delicious sangria. I prefer white sangria over the traditional red, but I am willing to drink both.

The fresh mint that I used came straight from my garden. It was so aromatic. It’s really what makes this sangria.

Strawberry Mint Sangria

makes approximately 4 Liters

Ingredients:

  • 1.5 Liter White Wine (I choose a Pinot Grigio)
  • 1 Liter Italian Soda or Sparkling Mineral Water
  • 8 ounces pineapple juice
  • 4 ounces orange juice
  • 8 ounces orange liquor ( I choose Paula’s Texas Orange)
  • 1 pint strawberries, sliced
  • 2 cup fresh mint
  • 2 oranges, sliced thick

Directions:

  1. Combine all liquid ingredients, stir to combine.
  2. Add strawberries and mint. Let Sangria chill in the fridge for a couple of hours before serving.
  3. Place orange slices on a cookie sheet, and place in freezer.
  4. Pour Sangria into serving pitcher.
  5. When ready to serve glasses place a frozen orange slice and ice cubes in glass then pour Sangria to fill.

Healthy Pumpkin Spice Muffins

7 Nov

When I think of fall I think of warm soups, squash, and pumpkin bread. I really love pumpkin bread, but sometimes it can feel a little heavy. The addition of Greek yogurt makes these muffins almost spongy. These muffins though are light, fluffy, and healthy.

Like most muffins, these can easily be made into a quick bread by pouring the batter into a loaf pan or two. These muffins are so easy to make, and so delicious.

Using a scooper to deposit dough into muffin pans is a great way to evenly divide the dough and avoid making a mess.

A small sprinkling of brown sugar, cinnamon and turbinado sugar ( Sugar in the Raw) on top of each muffin gives them a little crunch on top.

With less than 150 calories per muffin, these are the perfect snack, anytime!

Healthy Pumpkin Spice Muffins

adapted from cooking light recipe

Makes 24 muffins

2 3/4 cup all-purpose flour

1 cup evaporated cane juice or white sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon allspice

1 cup canned pumpkin

3/4 cup non-fat Greek yogurt

1/3 cup fat-free milk

1/4 cup vegetable oil

1 egg

1 egg white

topping :

1 tablespoon turbinado sugar ( sugar in the raw)

1teaspoon cinnamon

1 teaspoon brown sugar

  1. Preheat oven to 375 degrees. Line two muffins with cupcake liners, or spray with non-stick cooking spray.
  2. Combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice and salt in a medium bowl. Stir to combine dry ingredients. Set aside.
  3. In a separate bowl combine pumpkin, Greek yogurt, milk, egg, egg white, and oil. Stir until completely combined.
  4. Slowly add the dry ingredients to the pumpkin mixture, stirring just until evenly moist.
  5. Spoon or use a scooper to evenly deposit batter into muffin pans.
  6. Combine turbinado sugar, cinnamon, and brown sugar in a small bowl. Sprinkle sugar mixture on the tops of the muffins.
  7. Place muffins on the center rack of the oven for 25 minutes or until muffins spring back when touched. Remove muffins from pan immediately and cool on a wire rack.

Cranberry Orange Scones

28 Oct

Nothing else says lazy weekend morning¬† like big fluffy yummy scones! I rarely get weekends off, so it’s a nice treat when I get to make these.

The first rule for making fluffy, flaky scones is to use cold butter.

Blending the dry ingredients with cold butter in the food processor makes the mixture mealy. This is the key because when the scone then goes into the oven those tiny balls of butter will release and create nice pockets of air.

Whenever you use dried fruit in a baked good be sure to soak the fruit to plump it up. I soaked my dried cranberries in hot water and a few drops of orange oil for about five minutes. Drain the fruit completely once it has plumped. I used Boyajian Pure Orange Oil, it is not an extract, it adds an intense flavor explosion that you will not get by using an extract. If you can find Orange oil in your grocery, pick it up, it is worth the money!

Mix the wet ingredients in by hand, just until combined.

Toss the sticky dough onto a floured work surface and knead a few times.

At this point you can choose to shape your scone into a large circle and cut into wedges or use a biscuit cutter and make round scones. I prefer round scones!

My scones were on the thin side, but you can easily make them thicker by not stretching the dough as much.

For thicker scones just add a little more baking time.

This recipe can make 24 thinner round scones, 12 thicker round scones, or 8 wedges.

I tagged these both 15% and 85% because if you eat just two thinner scones you can stay within the 85%. But if like me you want to eat 4, then you move into the 15%. It’s all about moderation.

Cranberry Orange Scones

Adapted from Currant Scone recipe by Nancy Marr, Central Market Cooking School Instructor

2 1/4 cup all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon cream of tartar

1/2 teaspoon of salt 1 stick cold butter, diced

1/2 cup milk

1 teaspoon pure orange oil, or zest of one orange

1/2 cup dried cranberries, plumped*

  1. Preheat oven to 450 degrees. Line two cookie sheets with parchment paper.
  2. Combine flour, sugar, baking powder, cream of tartar and salt in food processor and pulse to combine.
  3.  Add butter and pulse till mixture is mealy but still dry and powdery. Transfer the mixture to medium mixing bowl.
  4. Whisk the eggs, milk and orange oil together. Use a fork to toss egg mixture into the dry ingredients, tossing until all of the flour is evenly moistened.
  5. Toss dough onto a lightly floured surface and gently knead dough 3 or 4 times, or until smooth. Pat the dough into a till it is evenly thick. Using a biscuit cutter or round cookie cutter, cut out dough. Place cut scones onto prepared cookie sheet 2 inches apart.
  6. Place cookie sheets one at a time into preheated oven. Bake for 12-15 minutes, depending on thickness. Remove from oven when scones are golden and firm to touch.

* To plump dried cranberries: place cranberries in a bowl, cover cranberries with hot water, cover bowl with a towel or lid to trap the steam. Soak cranberries for at least 10 minutes, then drain completely.