Good afternoon everyone!

Hope everyone’s day is going well (and if not, remember it is NEVER too late to turn your day around ).  I woke up and started my day off right with some green goodness:

This baby had in it:

• 3 kale leaves
• 1 TB flaxseeds
• 1 dollop vanilla yogurt
• 1/2 frozen, overripe banana
• 1.25 C 1% milk

While I was calculating my calories in yesterday’s eats, I got curious about the amount of protein in this GM as I honestly didn’t think it would be much and was concerned that it perhaps wasn’t a balanced breakfast. Did you know that this baby has 22 GRAMS of protein in it?! WOW!!! No wonder I feel full–fibre, good fats, protein…what’s not to love???

For lunch, I debated between several different options but really just wanted something warm and comforting. Since I’m already planning on making soup this evening, I made an herbed, goat cheese frittata!

To make frittata for one (me!), I used:

• 2 eggs
• 1/8 C 1% milk
• Salt and pepper to taste
• parsley
• chives
• thyme
• 1 shallot–finely chopped
• 15 g (half a serving) of chevre

I used PAM cooking spray to cook. This was absolutely divine! I ate this really slowly and just savoured all the flavours. I had a large mug of coffee with about 1/3C 1% milk in it after lunch.

Since I realized I hadn’t had anything with any meat or poultry so far, I decided I would continue the day meat free. Tonight I’m going to make my Butternut Squash & Apple Soup. I’ll post the recipe plus photos this evening.

Cheers!

T

Carbonara con asparagi, vellutata di zucca speziata, barchette di zucchina spinosa. Frittata di asparagi e cucchiaini alle nocciole. Per la gastronomia guardare anche molto più sotto e… a proposito di frittate, vi piace «La frittata è fatta» di Edoardo Bennato?

- Crema al cacao con nocciole ed anacardi, cioccolato fondente con nocciole o gianduia con nocciole intere oppure al latte con nocciole e nocciole intere

10.08.09 Saranno già arrivati a Galati Mamertino, in provincia di Messina? Arriveranno in giornata giovedì 13 agosto? E, secondo voi, come è andato il pellegrinaggio a piedi per Gratteri (provincia di Palermo) ed altre città dell’«Itinerario jacopeo»? E quale città vi piace di più fra quelle toccate dai fedeli di San Giacomo? Geraci Siculo, Gangi e Capizzi (rispettivamente province di Palermo – i primi due – e Messina)? Sperlinga, Villarosa e Nicosia (provincia di Enna)? E cosa ne pensate della festa di San Giacomo che si festeggia il dieci agosto a Villarosa? E del santuario dello Spirito Santo di Gangi o della «Battaglia di Cerami», il conte Ruggero ed i Saraceni?

- – -

Gita sabato 27 giugno e domenica 28 giugno del Cai di Cefalù a Castelbuono, Geraci e Gangi ed all’area attrezzata Savochella di Petralia – tutte le località in provincia di Palermo – in auto e moto e con tenda.

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Questa volta i confini sono più ampi perché – a quanto pare – avrebbero partecipato all’ultima escursione non soltanto il Club alpino di Cefalù, ma anche altri Cai siciliani (chissà quali sono e se qualcuno di voi ha partecipato, batta un colpo…).L’escursione dove si è tenuta? Semplice, alla Rocca di Cefalù…

Mancavano forse da un po’ di tempo le foto del Cai di Cefalù. Del resto è primavera ed oggi qualche socio del Club alpino italiano cefaludese ha “rimediato”. Sono, infatti, ritornate le foto di un’altra escursione, questa volta alle gole di Tiberio insieme ai soci di San Mauro Castelverde, altra cittadina in provincia di Palermo.

Ecco una foto del Cai di Cefalù i cui soci sono stati in escursione – almeno così ha comunicato lo stesso Club alpino – sui monti Jato e Kumeta. Ecco altre foto di quest’escursione e quelle di una passeggiata a Gratteri.

Ciclovia? Si può conoscere la «Ciclovia dei Laghi» il 3 luglio ad Anguillara Sabazia (in provincia di Roma) dalle 16, da piazza del Molo. Organizza la Legambiente laziale.

Camminare in Liguria… Passeggiando sulla costa ligure della riserva di Bergeggi, in provincia di Savona. Con una visita alla cosiddetta Punta Prodani. Incontro nella cosiddetta via Aurelia all’edicola di Torre del Mare, alle 17. Poi due ore circa di camminata…

… Friuli… Conoscete il cosiddetto «Nordic walking explorer»? Sapreste dirmi qualcosa in più su questo sport? Ed avete prenotato entro la mattina di giovedì venti agosto per le sei ore di al parco delle Dolomiti friulane? Quando e dove? Alla piana di Pinedo, a quanto pare (non so dove sia) con ritrovo alle dieci a Cimolais, in provincia di Pordenone, al centro visite del parco. Dopo il quando anche il quanto… La mattinata ed il primo pomeriggio costeranno da sei a quattordici euro.

Potete prenotare entro le 17 di venerdì 26 giugno la partecipazione ad una gita domenica 28 giugno al parco delle Prealpi Giulie in Friuli. Ci sarebbero – non vivo lì – scivoli scavati nella roccia e cascate. Incontro alla mostra-miniera del Resartico a Resiutta (in provincia di Udine) alle nove e si continua più o meno fino alle 15. Costo trenta euro.

… ed i Castelli romani… Scendendo lungo lo Stivale dei parchi, c’è anche una passeggiata serale, sabato 27 giugno, al parco dei Castelli Romani, nel Lazio, al borgo – spero di non sbagliarmi – di Monte Porzio Catone. Vicoli, cantine, due chilometri e… partenza alle 21.30 per concludere intorno alle 22.30. Costo, in questo caso, di cinque euro e prenotazione fino alle 17.30 di venerdì 26 giugno.

Gastronomia. «Festa dell’intercultura» nella città di Bracciano (provincia di Roma) del parco di Bracciano-Martignano venerdì 26 giugno e sabato 27. Stand gastronomici e non sabato, dalle 15.30 e musica, giochi, balli e mostre fotografiche. Alle 18.30 una tavola rotonda.

Poggio Moiano. Visiterete sabato 29 agosto le piazzette di Poggio Moiano? Dalle venti in questa cittadina con il parco dei monti Lucretili. Mi chiedo, peraltro, che gusto abbia e se abbia un sapore piacevole la ciambella con l’anice, che si assaggerà sabato a Civitella di Licenza in occasione dei canti e dei balli di gruppi folcloristici.

- La musica. Quale il vostro brano preferito? (Vota)

- Quale di questi monumenti italiani vi piace di più? (Vota)

- Località turistiche straniere (Vota)

- Luoghi turistici siciliani (Vota)

Spreadthesign, dizionario e linguaggio dei segni. Commissione europea – Istruzione e formazione

Un browser europeo – Opera – e Mozilla o i sistemi operativi di Linux ed Apple. Neomedia.it

22 aprile 2009 – aggiornato 24 novembre ‘09

calogeromira.wordpress.com – e-mail

Risparmio energetico (forse)?

This weekend we had company for breakfast both Saturday and Sunday. Saturday morning our good friend from college came over for breakfast. It was great to catch up! We hadn’t seen each other since she got engaged and I got pregnant.

I clearly did not dress up for the occasion – but I did go workout after breakfast, so I had an excuse!

I decided to do something crazy for breakfast and whipped up a veggie frittata and Brady made a turkey bacon (from Honeysuckle, Thanks!) and egg scramble.

Not the best photos, sorry!

The frittata included:

• egg whites
• mushrooms
• broccoli
• onions
• low fat cottage cheese
• feta

Our second breakfast party of the weekend included my cousin Emily and Bill. I took a cute picture of them, but it didn’t come up on my camera. Bummer!

Anyways, we had a good time chatting with them over french toast, fruit and hash browns.

I also made a more healthy french toast but didn’t take a picture of it. It included egg whites, flax, vanilla and organic milk on 100% wheat bread.

Both breakfasts were great because it was so nice to catch up! Can’t wait for the two day work week ahead then lots of time with family and good food!

Happy Thanksgiving week!

While I have early memories of devouring cherry tomatoes straight from the vine of my next door neighbor’s garden, sun dried tomatoes mark a more recent acquisition to my vegetable repertoire.

A great tidbit, not only does sun drying make it possible to enjoy tomatoes year round, but the sun drying process (which originated in tile roofs in Italy) does NOT deplete tomatoes of their nutritional value. So your favorite accompaniment for crostini, pasta, pizza or flatbread is still full of lycopene and Vitamin C.

Why not branch out and whip up some easy smoked mozzarella and sun-dried tomato cigars, pesto topped warm potato salad primavera, or a sun-dried tomato and goat cheese frittata (breakfast is the new dinner!)

Saturdays are usually quite daunting for us.  While most people enjoy a day of rest we see it as 12 empty hours to fill…and how on earth do we keep Maya entertained without going crazy ourselves?  Well I am thrilled to report that we were successful and the day flew by.

Maya and I started the day at the usual 6 o’clock starting time.  Ali decided to stay at his dad’s last night so it was just Maya and I this morning.  So we decided to do a little baking for friends who were coming over for lunch.  Maya was in charge of stirring the brownie batter.

She did more of this though:

I promise I didn’t let her put the spoon back into the batter. 

It was a bit of a stressful morning getting everything ready but our hard work paid off and things came together quite well. 

In addition to the brownies we had smoked salmon (with capers, onions, and tomatoes), orange cranberry pound cake, mini blueberry muffins, bagels and cream cheese, fruit, chicken kabobs (from an Indian restaurant and Ali’s contribution to the meal), and my personal favorite, a spinach frittata with avocado that I pulled together at the last-minute.  The frittata was a hit and it was SO easy.  I highly recommend trying this.

Recipe:

Scramble 4 eggs and 3 egg whites, add fresh spinach, onions, a dash of turmeric, and chili powder.  Coat the bottom of a deep non-stick pan with a tiny bit of olive oil and cook it on a low heat until the bottom was brown.  Pop the whole thing under the broiler for about 5 minutes and then add the avocado.  If you have cheese on hand throw some on before putting it under the broiler. 

Seriously, easy but very impressive looking!

After everyone left Maya had a friend visit which was great because they played together for at least a solid hour.  Which meant we could actually form a thought or two without being interrupted. 

After our second set of guests left we were all starving and had cabin fever from being home most of the day.  So we headed out to Akbar, an Indian restaurant in Santa Monica.  Isn’t it weird how you can go to a place and everything is fantastic and then go back and wonder what on earth you liked about it the first time?  Well thats what happened to us today.  Even the naan wasn’t good and that is usually the easiest thing for and Indian restaurant to get right!   Is there no good Indian food in L.A.? 

Tomorrow we are in for another busy day.  Maya, my mom and I are going to watch out The Grinch Who Stole Christmas at the Pantages.  I am actually impressed with myself that I managed to plan so many things for Maya to do this weekend. 

I’m going to pat myself on the back now.

I should warn you ahead of time that I took no photographs of the pancakes.

I finally went to the giant fabric store here with a friend, and I bought no fabric. However, I did buy a TON of yarn that was on sale, as well as some embroidery supplies, because I couldn’t bring my sewing machine with me yet and thus needed crafty things to do that in no way require the machine. My friend has been nice enough to volunteer hers for use, which is awesome! but I want some projects for when I’m at home, too.

Exciting news from crafting-land, by the way – we’re starting an arting and crafting group which I believe will be every other Wednesday. I’ll post some photos of its inception this coming week!

Anyway, I got so excited to knit again that I immediately started knitting this blue scarf. Now, planning is not my strong suit, as evidenced by most things I show you, and I proceeded to cast on 28 stitches of bulky, 13-gauge yarn and happily knit away for about half an hour before I realized that what I was working on was never, ever going to be a scarf, unless that person was about 2 feet tall, 1 foot of that being neck. So, I dutifully took it out, and proceeded to cast on 20 stitches instead. I evidently do not learn quickly, because 20 stitches is still far too many. So now I have a whole skein of blue yarn knitted into a totally useless rectangle of… whatever. Maybe I’ll try to felt it or something.

But then! Today! I was watching a video to learn how to switch colors in a more appropriate manner (the way I was doing it was fairly ridiculous) because I am making a purple and cream striped scarf for myself, and I learned how to rib! On accident! And now I’m ribbin’ away! I am not very good at it, but I do love knitting.

I like the portable productivity of knitting; it’s something tangible I can produce that, in a moment that’s perhaps too short to get into a book I’m reading or to start a journal entry, keeps my hands busy and my mind clear. It’s much like my better Zen meditations, or like a good bike ride; the repetitive motion of my needles becomes like the breath (in Zazen or in yoga), and I’m watching it and am simply present. I am having a lot of good experiences with presence lately, and with trying to be more mindful of it.

And now, on to pancakes.

I’ve always wanted to have a pancake picnic, and so recently this plan was enacted late at night at Laurelhurst Park, the gorgeous park just down the street from my house. I had some beautiful red peppers in the fridge:

and I wanted to make something involving said peppers, so I caramelized some onions and red peppers and made a frittata to go with the blueberry pancakes. If this looks good to you, make it! You can use my previously posted recipe for a frittata and instead use 1 whole onion, caramelized, with diced red peppers thrown in until tender; add the whole mess along with about 1 c of very small sharp cheddar cheese cubes. Not shredded. Cubes. I’m serious.

Anyhow, the picnic was great, and the frittata and pancakes were still warm (I wrapped them in foil, in a stoneware baking dish, in a cooler with no ice in it) and the chai was hot! Success. Trust me: eating pancakes in the dark in a beautiful place when it’s 40F out is absolutely as awesome as it sounds. Just be sure you dress warmly!

Brunch is one of those meals that many people go out for because let’s face it, weekends are for relaxing.  Who would want to spend precious time preparing breakfast?

But in all honestly I love breakfast and when done correctly, I love do it at home brunch.  Especially with the holidays coming and houseguests likely to be invading your home, it is great to have some simple yet satisfying brunch tricks up your sleeve.

I spent this past weekend up in Rhode Island and relaxation was definitely my priority.  After a fabulous night complete with delicious dinner and lots of great wine by the fireplace, I rolled myself out of bed Sunday morning and realized it would be a perfect time to create this Stuffed Potato Skins Frittata which I was planning to enter into a Delish.com recipe contest.  Unfortunately, I couldn’t submit my recipe because there were problems with the site and of course I was very annoyed because this dish is definitely a winner!

This spin on a frittata takes a tailgating & football classic and turns it into something a little more breakfast appropriate.  And the added bonus – it’s so simple it leaves you plenty of time to continue relaxing.

Stuffed Potato Skins Frittata

Preheat oven to 350 degrees (F).  In a 10 inch ovenproof non-stick skillet over medium-high heat begin to cook the bacon.  Brown the bacon for 3-4 minutes until crispy.  Remove bacon from pan and place on a plate lined with a paper towel.

Reduce heat to medium-low and add the diced potatoes.  Cook the potatoes 7 minutes until lightly browned.

Crack the eggs into a large mixing bowl and whisk gently for 15 seconds so that the yolks break.  Continue to whisk and pour in milk.  Once the milk and egg is combined thoroughly, add the sour cream.  Whisk together until smooth.  Season with salt and pepper.  Add the cheese, scallions and chives to the egg mixture and fold in to combine.

Remove potatoes from pan and place on the plate with the bacon.  Drain bacon fat from the pan and wipe clean if there are any burnt pieces.  Place the pan over medium-low heat and melt the butter.

Once the butter is melted, add the bacon and potatoes.  Cook 1 minute and make sure they are evenly distributed on the bottom of the pan.  Pour in egg mixture.  Let cook for 2 minutes.  Once the bottom begins to set, pull the edge of the side in front of you up and tilt the pan towards you allowing the egg mixture to fill in the gap.  Let cook another 5 minutes until sides are firm and middle is slightly set. Place pan in oven and let cook for 10 minutes

Remove the pan from the oven and run a knife around the edges, releasing the frittata from the pan.  Place on a serving plate either by removing with two spatulas or placing plate over the skillet and turning over.

Garnish with extra chives and serve with sour cream.

This was Nan’s going away breakfast.  A nice meal to hold you over for part of a day of flying without sitting too heavy in your stomach.

: )

Frittata is an easy breakfast to make for anyone.  I sautéed onion in butter and after ~5 minutes added some kale, S&P.  I let the kale cook down for awhile so their would be no bitterness.  Once done I removed the onion and kale from the skillet and added 5 eggs whipped with half and half (because I had it).  I placed the onions and kale on top of eggs, and topped with tomato slices and cheese slices.  I did remove the tomato seeds from the tomato as I didn’t want the liquid in the eggs.  I then broiled the eggs until they were nicely browned on top and set.  We enjoyed this with tea, some more of Nan’s bread, avocado, my homemade plum jam, and some fresh fruit.

Nan we truly enjoyed your visit and look forward to the next one!

I got this recipe from Muscle and Fitness Hers magazine.

Serves 2

1/2 Tbsp. olive oil

1/2 onion, sliced thin

1 egg

4 eggs whites

salt and pepper

1/2 red bell pepper, roasted, seeded and sliced thin

1/2 cup broccoli florets

1tsp chopped thyme

1 tbsp goat cheese

1). Preheat oven to 350 degrees.  Heat olive oil in a medium non stick, oven proof skillet over low heat.  Add onion and cook until golden brown.

2). In a medium bowl, whisk egg, egg whites, salt and pepper.

3). Add red bell pepper, broccoli and thyme to skillet.  Increase heat to medium and toss for two minutes until broccoli is bright green.  Stir in eggs and crumble goat cheese on top.

4). Reduce heat to low for two minutes, then place skillet in oven. (wrap handle in foil if it’s not oven proof.) Bake until light golden brown and puffed up, 10-12 minutes.  Cut into wedges.

Comments:

I made several changes to this recipe.  Instead of using the egg whites, I just used four eggs (bad, I know, but I don’t like just egg whites!).  I also used a whole onion, and a whole red pepper, as well as more than the recommended amount of broccoli, thyme and goat cheese.  The goat cheese I used was feta.  It didn’t puff up and turn light golden brown like the recipe said, but that may be due to using whole eggs.  Also, I initially put it in the oven for 10 minutes, but ended up having to add about 8 more minutes to the total baking time, in 2 minutes intervals.

This was a really tasty, easy light dinner.  My husband said it was the best thing I ever made.  And here I am thinking I have to slave over and intricate meal.  All I have to do is throw together veggies and eggs and top it with cheese and he’s good.

A few years ago, I began receiving Real Simple magazine as a gift.  I love this magazine almost as much as I love Martha Stewart’s Living magazine.  Earlier this year, there was an article about hosting a tapas party.  There were recipes for marinated mushrooms, sangria, some sort of crostini, and Tortilla Espanol.  Adam became very excited when I was telling him about this idea for a tapas dinner party.  He recalled a story of how he ate a very similar dish called, Spanish Tortilla, while he was in Spain and how much he loved it!  Adam exclaimed that he wanted to help make it.  I was completely baffled – this man rarely cooks, so when he is excited about cooking, I gladly let him take the lead!  However, I always chop the veggies!

Since the Great Bagel Incident, I always handle the knives in the kitchen.  The Great Bagel Incident happened several years ago.  It innocently began with a shopping trip, that I did alone, to purchase a wonderful meal that I had planned for Adam.  The store was already very busy, and it was a frustrating trip.  I bought bagels for breakfast with cream cheese and smoked trout, like he likes it.  I was feeling a little overwhelmed with everything I had to do in the kitchen to get the ingredients in the slow-cooker, and Adam requested repeatedly for me to make breakfast.  I told him to help me and make his own bagel.  Well, sure enough, he cut his finger and I had to take him to the emergency room.  If Adam told this story, he would say that since I knew that the likelihood of him cutting himself was so high, I effectively cut him myself.  Luckily, and unfortunately, he was unable to get stitches.  The emergency room tech said that bagel cutting injuries are one of the most common injuries they treat.  We purchased a bagel guillotine, and Adam hasn’t wielded a knife since then.

We have made Spanish Tortilla many times this year.  It has become so routine that we don’t need to follow the recipe.  We have always used 2 more eggs than the recipe calls for, because it just didn’t seem to cover the potatoes.  It is a great dish, and is basically a frittata minus the cheese, and you don’t have to flip it.  The eggs and potato are reminiscent of breakfast, but paired with bread and white wine, very elegant.  The simplicity is amazing!

Spanish Tortilla (adapted from Real Simple magazine)

2 tablespoons olive oil
2 russet potatoes (approx. 1 pound), peeled, cut into 1/4-inch-thick half-moons
1 onion, thinly sliced
salt and black pepper
8 large eggs, beaten

Preheat oven to 350° F. Heat the oil in an ovenproof nonstick skillet over medium heat. Add the potatoes and cook, stirring occasionally, until almost tender, 8 to 10 minutes. Add the onion, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion is soft and the potatoes are tender, about 5 minutes.
Pour the eggs over the potatoes; stir to distribute the ingredients. Transfer the skillet to oven and bake until brown around the edges and a knife inserted into the center comes out clean, 15-20 minutes. Serve hot or at room temperature, sliced into wedges.

Ciao Rockers,
oggi prepareremo un piatto semplice e gustoso che tra gli ingredienti ha un album di qualche anno fa che si riascolta sempre con grande piacere – Armstrong degli Scisma. Il nome del piatto? Frittata Scisma, ovviamente.

Ingredienti (per 4 persone):

- 6 uova
- 200 gr. di salame piccante tagliato a fettine
- 6 cucchiai di latte
- 4 cucchiai d’olio d’oliva
- 6 cucchiai di parmigiano grattugiato
- Sale Q.B.
- Armstrong – Scisma (1999)

Preparazione:

Inserite Armstrong nel vostro stereo e premete il tasto play. Mentre “Tungsteno” vi porta indietro nel tempo, mettete le uova in una terrina e sbattetele – potete usare  una forchetta – con il parmigiano, il latte, il sale. Continuate a sbattere fino ad ottenere un composto liquido e senza grumi.  Non abbiate fretta, prendetevi un altro paio di canzoni per completare questa operazione.
Appena “Troppo poco intelligente” uscirà dalle casse, scaldate un cucchiaio d’olio, mettete il salame a fette e sopra versate la frittata.
Ora coprite e fate cuocere a fuoco medio fino a che il composto non si “solidifica“. Girate la frittata, mettete l’olio rimasto e cuocete ancora per 1 minuto.

Sedetevi a tavola, stappate una bottiglia di Grignolino e godetevi il piatto riascoltando il disco dall’inizio.

Scisma – Tungsteno

I made a lot of frittatas during the CSA season as a way to use up vegetables at the end of the week.  Broccoli was added to bacon and cheddar, and swiss chard was excellent with sausage.  This particular frittata used some of our CSA potatoes, and it was hearty enough to serve for dinner, even though it’s probably more traditionally served at breakfast.  With a ton of cheese and plenty of eggs, we didn’t miss eating meat for dinner the night we had this.

The Barefoot Contessa Cookbook, p. 182

Ohmygosh you guys. I slept for almost nine hours last night. Amazing. I believe the last time that happened was last March when Chris and I were in Cuba. For some reason we slept like 10 hours a night when we were there. The rum maybe? I swear I wasn’t drunk last night

Aaaanyways, there was only one thing that could follow such a stellar night’s sleep. Fluffernutter oatmeal. On top of my TV (watching CBC’s new televised version of Information Morning).

• 3/4 cup rolled oats
• 2 1/4 cups water
• 1/2 scoop vanilla whey powder
• cinnamon
• peanut butter
• marshmallow fluff

MMmmmm… Fluff is so dreamy when it goes all melty on oats…

I put my tofu spread to work for lunch today, by mixing it with… more tofu!

Crumbled tofu (cooked in the microwave for a couple minutes first) mixed with tofu spread, bell pepper, onion, tomato and mushrooms then crammed into a pita.

By the way, I don’t picture everything I eat at work! Well, I don’t picture everything I eat period. I’m a snacker, so there’s a lot of snacks that happen in between meals that don’t get shown on the blog. It’s especially difficult for me to photograph everything I eat at work as it’s usually consumed while doing something. For example, I had some homemade trail mix this morning while sitting in on a government hearing. Didn’t really want to whip out my camera and take pictures of the plain ole’ nuts I was eating. Especially while listening to a presentation on infanticide with the province’s attorney general, ya know?

But I did have time to photograph the crazy delicious supper I made

A hummus frittata:

• 2 whole eggs
• 4 egg whites
• 1/2 a red bell pepper. chopped
• 1/4 red onion, chopped
• 2 large mushrooms, chopped
• 1 small tomato, sliced
• dash paprika and onion powder
• 2 tbsp red pepper hummus
• 1 piece of whole wheat toast

Sautee the veggies in paprika and onion powder. Beat eggs together, pour into pan, and cook on medium-low heat until mostly solid. Stick pan under broiler for a couple minutes until top is slightly browned. Top with hummus and toast pieces.

I thought about putting the bread pieces in the frittata, but I didn’t want it getting lost in there. And what I really wanted was some toast. Hence the random pieces on top – but it was delicious!! And hummus and eggs are a wonderful combo too

The Christmas Issue…

Ahhh….yes. The Christmas issue. It’s one of my November Goals to “get into the Christmas spirit” this year. You see, I don’t like Christmas, and I’ve gotten a lot of questions as to why. I figured I might as well get it out of the way as we’re only getting closer to the damn thing.

I actually don’t like talking about why I don’t like Christmas. Most people who know me, know I’ve never been into it. But I doubt even my family knows exactly why it bothers me. Although, the reason shouldn’t be the least bit surprising to them.

That’s because my dislike for the holiday is because of my family. Wait! I lovelovelove my family to pieces! But that’s exactly the issue.

My dad moved out on the second day of grade 7. I was 12 years old. It was rough. I will never, ever, go into the details publicly. I do not share them with even people I know personally, so don’t expect to ever see it on the blog. Those first few months of my parents separation were, to put it bluntly, awful. Everyone in my family could probably attest to that. Many arguments were had, tears shed, and lives changed forever.

That first Christmas, as you can imagine, was just as awful. It’s something I’ll never forget. My “perfect” family was shattered. None of us were “healthy” in several senses of the word. It was just a very depressing and heart wrenching time for us.

Christmas has since improved with every passing year. My family is apart, but we are all now happier because of it. I would never wish for things to be the way they used to be, because I can see how much better they are now. But that doesn’t change the longing I feel during the holiday season. I think of the happy Christmases I had as a child, contrasted with the awful ones that followed. Now, my holidays are spent between two homes, with two “new” families.

Again, I need to reiterate that I love my family the way it is now. The holiday season just conjures up a lot of emotional issues I have surrounding that dark period in my family’s history. Not to mention, it’s kind of awkward to separate a holiday between two parents. I guess the idea of “togetherness” may have to be modified to fit today’s modern family.

So there ya go. I just totally spilled my guts, and to be honest, feel really vulnerable about it! At the same time, you can understand why it’s important that I learn to overcome these emotions and really learn how to embrace the Christmas season. Everything happened so long ago, and yet sometimes it feels like the wounds are still very raw. This year, I’m going to help heal them a little

So to help my efforts in learning to love Christmas, I ask you: What is your favourite thing about the holiday season?

And with that, I’m off to y-y-yoga. Juuuust what the doctor ordered

Dinner was awesome, Apple-Cheddar Frittata with a slice of whole wheat toast and 1 tbs. jam and a side of mixed fruit (pear, plum). Frittatas are so versatile and a great way to use leftovers. I used potatoes cooked earlier in the week and the rest of the ingredients were pantry staples I always have on hand.

This meal provided: 1-1.5 oz. grains, 2 oz. meat & eggs, 1 cup vegetables, 1+ cup fruit, 1 cup dairy, ½ tsp oils, 35 calories discretionary

Apple-Cheddar Frittata (Serves 1)

Ingredients

½ tsp olive oil

½ cup apple, chopped into ½ inch cubes (Recommend: Fuji)

¼ cup potato, chopped into ½ inch pieces (Recommend: Yukon Gold)

3/4 cup spinach, chopped

1 whole egg

2 egg whites

1 oz. 2% sharp cheddar cheese, shredded

Kosher Salt, Black Pepper

Directions

1. Preheat the oven to 450 degrees.
2. In a small 8” nonstick oven safe pan heat ½ tsp olive oil over medium-high heat.
3. Add chopped apple, let cook for 3-5 minutes until they become soft
4. Add potato and let cook for 2-3 more minutes until slightly caramelized.
5. Add spinach cook for an additional 1-2 minutes until it wilts down.
6. In a small bowl crack 1 whole egg and 2 egg whites, season with a pinch of salt and pepper and whisk.
7. Add egg mixture to the pan, cook for 2 minutes
8. Once the eggs have set sprinkle 1 oz. cheddar over the top.
9. Transfer into the oven and bake for 4-6 minutes until the cheese is bubbly and the eggs are completely cooked
10. Carefully remove the pan from the oven, run a spatula around the edges and flip onto a plate.

Nutritional Breakdown: 300 calories, 12 grams fat (only 5 saturated), 3 grams fiber, 22 gram protein

Pashtida…. the Israeli Frittata. As I recently learned, pashtida is a very simple traditional Jewish dish that’s been used since the Middle Ages.  Pashtida, similar to a quiche or frittata, is a baked dish composed of eggs, cheese, veggies, or meat, or any combination of therein you think would be tasty.  You can choose to make it without the crust if you want to keep it easy and simple, or add a crust for a little something extra.  Cheese-based pashtidas like this one are a staple in most Israeli homes.

I, like Marc, usually don’t mess around with dairy too much but I know for most people it’s a tummy pleaser.  As this is so commonly found in Israel I almost felt obliged to come up with a recipe that felt traditional but with a fresh flip to it as I find them typically to be extremely heavy.  Not eating dairy somewhat of a trick in this dairy and egg based recipe, but thankfully my parents both cheese lovers were much willing recipe testers. This recipe has three types of cheeses, goat cheese, cottage cheese (to keep it creamer but on the lighter side), and “bulgarit” cheese, which is a hard salty cheese similar to feta but melts really well… I’m not sure what the American equivalent would be.

What  I love about the pashtida is that you can really stick anything you want in there, get creative with your veggies, cheeses, and spices. Throw in whatever you think will taste good together. This recipe is a good simple base, very delicious, comforting and familiar flavors, but nothing out of the ordinary.

What you’ll need:

2 onions

2 leeks

green onions

2 eggs

goat cheese

“bulgarit” cheese (go with something semi hard and salty)

1 heaping spoon of cottage cheese (I used 1%)

2 tablespoons Flour

What to do:

In a frying pan with olive oil fry the finely chopped onions, leeks, and at the end the green onions. Let cool slightly.

In a bowl you mix the eggs, grilled onions, the cheeses, and flour.  Salt and pepper to taste.  The mixture with look thick and creamy. Pour into a small baking dish (so the mixture is about an inch and a half tall in the dish). Bake at 350 for half hour or until the pie is steady when you shake the dish.

Red pepper salsa:

1. 1 red pepper (finely diced)
2. 1 garlic cloves, (finely chopped)
3. 1/2 onion (finely chopped)
4. 1 tbsp of honey
5. Some lemon juice
6. 1 tsp balsamic vinegar
7. Salt and pepper to taste

Add everything together in a bowl and mix well and set aside for 10 mins.

Ingredients for frittata:

1. A bowl of  leftover roast vegetable
2. 2 Eggs (beaten and lightly season with salt and pepper)
3. 2 tbsp oil
4. 2 gloves of garlic (sliced)

Add garlic to the pan and cook for 2-3 mins, add the roast vegetable and heat it for about 5 mins.

Pour the beaten eggs over the vegetable and stir gently over a low heat for few mins until egg mixture starting to set.  Remove everything from the pan and flatten it to an ovenproof dish. Put it in the oven and grill for 4-5 mins until the top layer of the vegetable starting to brown.

Serve the frittata with red pepper salsa and garnish with young cress seedlings.

I recently decided to take a good look at the search terms that drive traffic to my blog.  Some of the top terms are common, everyday-type foods (like enchiladas and stuffed peppers), but I was shocked by how many people were out there searching for frittata recipes.  (Maybe they’re more common than I thought?)  It then occurred to me that while I used to make frittatas so often that it was almost an obsession, I haven’t posted a frittata on this site in ages.  (Since October 14 of last year, to be exact!)  I turned to my breakfast recipe spreadsheet to find a quick and easy option with inexpensive ingredients, and the Potato and Onion Frittata recipe from the January/February 2006 issue of Everyday Food fit the bill perfectly.

First, I prepped my veggies.  I peeled, halved, and thinly sliced 1 large onion and 1 8-ounce baking potato.  In a medium (10-inch) nonstick broilerproof skillet, I heated 1 tablespoon of olive oil over medium heat.  I added the onion, potato, and 1/2 teaspoon of crumbled dried rosemary, seasoned with coarse salt and ground pepper, and tossed everything to combine.

I covered the skillet with its lid and cooked the veggies for 10 minutes.  Next, I uncovered the skillet and cooked the mixture, tossing occasionally, until the onion and potato were tender (about 5 minutes).

While the potato and onion were cooking, I whisked together 5 large eggs, 5 large egg whites, 1/2 cup of whole flat-leaf parsley leaves, 3/4 teaspoon of coarse salt, and 1/4 teaspoon of ground pepper in a medium bowl.  (I used a melamine bowl with a spout since it’s easier for pouring.)

At this point, I started heating the broiler so it would be ready for the last step; I also made sure a rack was positioned in the upper third of the oven.

I added another tablespoon of olive oil to the potato-onion mixture in the skillet and poured in the egg mixture.  I cooked the frittata over medium-low heat (use low or medium-low, depending on how hot your stove gets), lifting the mixture a few times around the edges to let the egg flow underneath.  Once the frittata was almost set in the center (12 minutes for me, 10 minutes according to the recipe), I put the frittata under the broiler until it was set and golden brown (3 minutes).  The photograph shows the frittata still in the skillet, but it released very easily; I just ran a clean spatula around the edges and slid it out onto a plate for cutting and serving.

After all this frittata-less time, it was sure nice to have one for dinner.  This one was a bit thinner than what I’m accustomed to; it was almost like a thick egg pancake.  It was really delicious, though, with the tender potato, charred onion, and fresh herbs.  This frittata is especially healthy (only 5 Weight Watchers points for an entire quarter of the dish) because there’s no cheese, but I didn’t think it was lacking in the flavor department at all.

The only thing I would do differently next time is that I would stir the potatoes and onions halfway through the covered cooking time.  I’m a huge fan of charred bits and I think they add a lot of flavor, but letting the potatoes and onions sit undisturbed in that hot oil for ten whole minutes was almost too much.  If charred bits make your day (Christopher, I’m talking to you!), though, give the recipe a whirl as is.

Recipe link: Potato and Onion Frittata

Exciting news…I just moved into my very own apartment and I am thrilled to have my  own full kitchen! It’s beautiful and incredibly spacious…perfect for my cooking soirées and recipe testing…just in time for the holiday season.

I have eggs on my mind today…Sunny-side-up, poached or scrambled? Or shall we get creative and whip up an omelet or frittata? Eggs are an inexpensive protein-packed food that are rich in vitamin B12, omega-3 fatty acids and folate. Quick and easy to prepare, eggs can be transformed into your breakfast, lunch, snacks or dinner menu! We’ve all heard the stories about eggs having a bad rap over the years, however, contrary to belief, an egg a day may not impact your cholesterol levels. One egg has simply 76 calories…not too shabby.

But if you’re not hopping on the egg-bandwagon anytime soon, have an egg allergy or are Vegan, not to worry because you can substitute ground flax seeds for eggs in baking recipes. Simply add one tablespoon of ground flax seed to 3 tablespoons of water for the equivalent to one egg; allow to stand for a few moments to plump before adding to batter.

Walking into the so-called ‘egg aisle’ of your local food store can seem like a maze with the abundance of varieties stacked onto the overflowing chilled shelves.

Conventional Eggs. Typically from chickens stacked in small cages, which are not fed organic feed and may contain hormones and/or antibiotics.

Brown Eggs. These are usually conventional eggs with a brown colored shell, which has nothing to do with the quality, nutritional value or taste. The shade of the eggshell color simply depends on the breed of the hen.

Organic Eggs. Made from caged hens, however, this variety is antibiotic free and fed organic feed. I personally believe it’s worth purchasing organic eggs over conventional.

Omega-3 Enhanced Eggs. These eggs are fed a diet of fish oils and flax seed, which means you reap the benefits. Compared to regular eggs, this variety can have up to seven times more Omega 3 fatty acids than regular eggs.

Processed Eggs. These eggs are packaged into cartons and may contain preservatives, flavor or color additives. Theses include liquid eggs, liquid egg whites and dried egg whites. What type of eggs do you prefer?

I’ve put together two of my favorite egg creations that you can prepare in no time.

Healthy Blueberry Blintzes

Ingredients

• 1 egg
• 4 egg whites
• ¼ tsp. cinnamon
• ¼ tsp. vanilla extract
• 1 tsp. agave nectar or stevia sweetener
• 2 Tbsp. Greek plain yogurt
• 2 Tbsp. ground flax seeds
• ½ cup blueberries

Directions

• In a large bowl, whisk egg, egg whites, cinnamon, vanilla extract and sweetener for 4-5 minutes until mixture becomes airy and fluffy.
• Spray a skillet with cooking spray; add whipped mixture and cook over medium heat. Cook for 2-3 minutes and flip to the other side to ensure even cooking.
• When eggs are fully cooked, transfer to serving dishes and top with a dollop of Greek plain yogurt and a sprinkle of ground flax seeds and blueberries in the center.
• Fold the eggs over the yogurt and fruit.
• Enjoy.

Harvest Frittata

Ingredients

• 4 large eggs
• 4 large egg whites
• 2 Tbsp. warm water
• ½ ripe avocado, mashed
• ½ small red onion, thinly sliced
• 1 zucchini, shredded
• 1 yellow squash, shredded
• 2 tsp. dried basil
• Pinch of curry powder
• Sea salt and pepper, to taste

Directions

• In a medium bowl, whisk together eggs, egg whites and water. Set aside.
• Spray a nonstick skillet with cooking spray, heat over medium heat. Add onion; stir until becomes translucent. Add zucchini and squash shreds; cook for another 3 minutes.
• Sprinkle with basil, curry powder, sea salt and pepper. Pour the egg mixture over the veggies in the skillet, covering them entirely.
• Reduce heat to low, cover and let cook until the egg mixture has set around the edges of the pan; approximately 10 minutes. Be cautious not to overcook the egg mixture as it will become tough.
• Slice the frittata into 8 wedges and serve.
• Enjoy.

This is one of my family’s favorite meals, and not only is it totally delish, it’s quick, easy, and only about 100 calories per serving! Now that, dear readers, is a winning combination!

So colorful, so delish...

Spray a large, non-stick skillet with vegetable oil. Heat over medium heat, and then add 1 diced medium zucchini. Cook that for about 6 minutes or so (or until it’s soft). Then stir in 1/4 to 1/2 of an onion (according to your taste), and cook for another minute. Then stir in 2 minced garlic cloves, 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of pepper, and a 14.5 ounce can of no salt added tomatoes (drained). Cook this amazing combination for 5 minutes, stirring frequently.

Now, if you’re lucky enough to have a helper, you can set them to stirring while you separate the egg whites. If not, it’d be smart to do this step first.

Insert a "yolk" here!

There are a couple of ways to separate an egg white from the yolk. You can pour it back and forth into the broken shell, or, as I like to, simple cradle the yolk in your fingers and jiggle it as the white separates into a bowl. For this recipe you’ll need 6 egg whites, so you’ll get plenty of practice!

Once your vegetable mixture has thickened slightly (you’ll want any missed liquid from the tomatoes to boil off as much as possible so you don’t get a runny frittata), stir in your egg whites.

Pour the entire mixture into a pie pan and sprinkle with mozzarella.

Pop this into a preheated 350 degree oven for 12 minutes, or until a toothpick comes out clean. Then broil it for another3 or 4 minutes to make it deliciously golden brown, like this:

Eggy, cheesy goodness, coming up!

Finally, sprinkle with shredded Parmesan and serve it up to your family. This mean could not be more perfect, whether you’re hosting a brunch or just whipping up a quick (and healthy!) dinner.

Filling in every possible way!

Enjoy!

The Spread:

- Pumpkin Soup (recipe from my Mom)

- Salad with with chopped walnuts, gorgonzola cheese, sliced apples and a toasted sesame dressing

- Deborah Madison’s Banana Oat muffins

- Assorted gourds from Whole Foods

The Guests:

Bridgit, and the lovely fall flowers she brought!

Sleepy Sam, as we beg him to smile for the camera.

The Recipes:

Vegan MoFo is now over. I have had a blast this past month cooking and posting and reading all the other MoFo posts. I really feel that this month has made me a better vegan. Well that and watching the Peta Land O Lakes undercover video (disturbing, so disturbing in fact that I never want to consume any dairy products ever again!!!) As promised I am using recipes out of Vegan With A Vengeance by Isa Chandra Moskowitz, founder of the Vegan MoFo. This morning for brunch I cooked the Broccoli and Sundried Tomato Fritatta. In one word YUM! I want to eat this every single morning for breakfast lunch and dinner. The recepie in the book was for an asparagus and sundried tomato fritatta, but I happened to have brocco’s at home instead and brocco’s and sundried tomatoes happens to be a fave combo of mine. As usual I altered the ingredients to make it sattvic.

Here is the slightly altered recipe:

Asparagus and Sundried Tomato Fritatta

1 lb firm tofu

1 tsp soy sauce

1 tsp dijon mustard

1/4 cup nutritional yeast

2 tsp olive oil (I used canola oil)

2 tsp hing

3 stalks asparagus cut into bite sized pieces

1/4 cup chopped sundried tomatoes packed in oil

1 tsp dried thyme

1/4 tsp ground turmeric

1/4 cup fresh basil leaves, torn into pieces

Preheat oven to 400 degrees

In a mixing bowl crumble tofu until it looks like ricotta cheese. I like to use a potato masher for this. Mix in soy sauce, mustard and nutritional yeast. The recipe didnt call for any salt so I added some salt to the mixture.

In 8 inch skillet saute veggies and sundried tomatoes for 3 minutes with remaining seasonings. Transfer this cooked veggie mix to the tofu in the mixing bowl and stir till evenly mixed. Transfer this mix back to the skillet and press in evenly. Bake for 20 minute and then place on top rack and broil for another 2 minutes or until top is slightly browned. Let cool for 10 minutes before serving so it keeps it’s shape. (Mine fell apart anyways.)

I have owned Giada de Laurentiis’ DVD set from her earliest “Everyday Italian” days for about five years now …FOREVER. Last week, I busted them out to watch at home because I have no television and no internet (disconnected both!) so all I can really do for entertainment is listen to music CDs, watch DVDs or read books. I watched her BRUNCH episode and got inspired to make her recipe for a Frittata with Asparagus, Tomato and Fontina Cheese except I changed it up a bit. I went to the farmers market early Saturday morning and picked up some sweet peppers and fresh farm eggs that were picked the day before according to the vendor – how cool is that? I used the peppers instead of tomato and I added smoked gouda cheese because I didn’t feel like getting a block of fontina from the market I was worried the thing would stick to our All Clad pan but I buttered it so well that after I finished it off in the broiler, it slid right out of the pan. Perfection! I sliced it into 8 wedges and helped myself to two