Frittata

Frittata makes me think of the "The O.C."... Sandy was a Frittata man.  I'm fairly certain the only person that will understand this is my university room mate who would watch The O.C. with me, religiously before, between and after our lectures.  When I came home and realized that I had 2 dozen eggs in my fridge I had to figure out something to have for dinner that contained a lot of eggs.  Frittata it was.  I'd never made or eaten frittata before, but I will certainly keep it in the rolodex of easy, go-to recipes.  Great for breakfast, lunch or dinner.

Ingredients
6 eggs, beaten (that's what she said)
1/4 c grated cheese (I used Parmesan and mozza)
1.2 tsp pepper
pinch of salt
1 tsp butter
1/2 c broccoli, chopped
1/2 c fresh spinach,  chopped
2 tbsp onion, minced
1/3 tsp dried parsley

Method
Preheat oven to broil setting. In medium size bowl, using a fork, blend together eggs,cheese, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add veggies and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.
*Next time I'll add tomato and meat to the mixture.  Perhaps some turkey bacon or cubed ham. 

No wait pizza dough

Our last food lab for my Food & Nutrition students was homemade pizza.  Pizza happens to be my favourite food - coincidence?  I think not!  Oh, the joys of being a teacher!  My students were beyond excited about this lab because non of them had made homemade dough before. This is a very basic dough that requires no rising time.  Even after smelling pizza all day on Thursday and Friday I was still craving to make it myself at home, so the hubby and I made it for dinner tonight.  His side: MEAT, My side: VEGGIES & HOT PEPPERS! 

Ingredients
3/4 c warm water (NOT cold, NOT hot!)
1 package active dry yeast
1 tsp sugar
3/4 c whole wheat flour
3/4 c white flour
1/4 tsp salt
1 tbsp yellow cornmeal
1 tbsp olive oil
*cornmeal to sprinkle 

Preheat oven to 450 degrees.  Lightly oil a pizza pan.  In a small bowl mix warm water, yeast and sugar.  Let sit for 5 minutes. Stir once.  In a large bowl, stir together flour, salt and cornmeal.  Add yeast mixture and olive oil and knead into a smooth dough, about 10 minutes.  Sprinkle a work surface with cornmeal and roll out dough to fit on pizza pan.  Crimp edges, spread on a can of pizza sauce and add your favourite toppings.  Paint olive oil and garlic powder over crust. Bake 10-15 minutes.

Prime Rib & Yorkshire Pudding

When prime rib is on sale at the grocery store I always grab one and toss it in the freezer.  One of our favourite meals is prime rib served with Yorkshire pudding - heart attack on a plate, but oh so delicious!  Pure comfort food on a ridiculously cold Sunday evening.   When purchasing a prime rib the general rule is 1 rib for every two people.

Prime Rib

Ingredients

prime rib (I used a 2.5 lb, 1 rib roast)

freshly ground sea salt & pepper to taste

Method

Preheat oven to 500°F. Generously sprinkle salt and pepper all over the roast. After 15 minutes on 500°F, reduce the heat to 325°F. When I did this my kitchen was a little smokey and I had to open the back door for a few minutes to avoid the smoke alarm going off.  To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. Remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving into thick steaks. The roast will continue to cook while it is resting. A lot of people miss this step when cooking good cuts of beef.  Patience...

While you let your meat rest (that's what she said), cook your Yorkshire pudding.

Yorkshire Pudding  (makes 6 muffin sized puddings)
Ingredients
1 1/2 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tbsp butter

Method
Preheat oven to 375 degrees. In a medium bowl, beat egg with milk. Stir in flour. Set aside. Divide butter evenly into the 6 cups of a muffin tin. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees, and bake 25 minutes more or until puffed and golden.

* these deflated as soon as I took them out of the oven. Great flavour, but didn't look as good as others' I've made.  Perhaps if I left them in for a few minutes longer it would have worked better...

Gravy

To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Stir in 1 to 2 tablespoons of flour into fat. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Add 1/2 - 3/4 cup chicken stock and/or milk (depending on how much gravy you need). Season the gravy with salt and pepper.

Serve prime rib and Yorkshire pudding with a fresh, steamed vegetable like broccoli or asparagus.  COOK.EAT.BE MERRY.

wine-ohhhh! (that's what she said)

On Thursday I taught my last three lessons of semester one, which meant it was time to celebrate!!  I headed to the grocery store, grabbed some fresh PEI muscles then onto the LCBO and 'accidentally' purchased 4 bottles of wine. I wasn't alone in my intense urge to sip on some amazing red wine.  I ran into another teacher doing the same thing - Phew!  Once home I filled a glass with 'Open', a Cab, Merlot blend from the Niagara region that I've never tried.  It was amazing; likely the reason why I didn't get to blogging this recipe that night... 

Anyway, I made a bed of fettuccini noodles and muscles simmered in a white wine, garlic sauce.  Cooking with white wine produces the most amazing aroma ever! Yum!  This recipe is for one, since my husband doesn't eat shellfish.  Simply double if you are making it for two.  Hope you like it!

Ingredients
1 - 2 lb fresh muscles (depending on if its an entire meal, or a side)
2 medium tomatoes, diced
4 cloves garlic, minced

1/2 onion, chopped

1 tbsp olive oil

1 - 1 1/2 dry white wine

1/4 c frozen chopped spinach, thawed (optional)

a few pinches cayenne pepper

1/2 tsp dried parsley

salt & pepper to taste

fresh Parmesan, grated

Method

Soak muscles in cold water for 10 minutes.  discard the muscles that aren't closed all the way.  In a large saucepan, over medium heat, warm olive oil.  Add garlic, onion, salt, pepper, cayenne pepper and parsley and cook for a few minutes.  Turn heat up slightly and add tomatoes, spinach and wine.  Simmer for about 3 minutes to cook out some of the alcohol. Add muscles and cover for 7 minutes, until muscles open up.  If any of them don't open, discard them.  I served over a bed of fettuccini, sprinkled with fresh Parmesan cheese.  I would have preferred to serve in a bowl with a few slices of french bread, as the pasta was too bland.      

Classroom fun!

There are only 4 more days of classes before we are into exams, so this week I wanted to do a fun activity with my incredible Parenting class.  I had to come up with a creative, no-cook food lab that would be suitable for little kids to make, while being nutritious.  Kiddie kabobs and fruit sushi it is!  My students were very pleased with the outcome. 

Kiddie Kabobs:

You will need cubed cheese, turkey kielbasa, green pepper and whole cherry tomatoes.  Using wooden skewers, alternate each item until it's full.  ENJOY! (This picture is of one of my students creations)

Fruit Sushi:

Spread peanut butter, honey, jam or nutella over a large whole wheat wrap.  Thinly layer slices of banana and strawberries over top.  Roll up tightly adding peanut butter (or whatever you used) to the seam to act as "glue".  Slice into sushi sized pieces.  ENJOY!

A case of the chills...time for Stew!

Heating our home with wood definitely has its benefits, however when I arrive home after a long day at work to a cold house those benefits don't seem so clear anymore.  The perfect solution for a case of the chills - - homemade beef stew.  I didn't follow a recipe and just started throwing items in a pot.  I inhaled a bowl and am very happy with the final product.  Hope you like it too!

Ingredients

2 carrots, peeled & chopped

3 celery ribs, chopped
2 large potatoes, peeled & cubed
1 onion, sliced
3 cloves garlic, minced
1 package stewing beef, cubed
1/2 tsp sage
1/4 tsp salt
1/2 tsp pepper
1 tsp basil
2 tsp oregano
1 1/2 cups chicken stock (adjust amount depending on desired soupiness- hm, I think I made that word up)

Method
Using a large saucepan, over medium heat, brown meat with onion, garlic and all spices/herbs. Stir frequently.  Before meat is cooked all the way through, add everything else.  Cover and simmer for 1.5 hours. I didn't have to add flour to thicken it because I cooked it along enough that the starch from the potatoes thickened it up a little.  Serve with a warm, fresh dinner roll. Enjoy!

Flour Tortillas & Burrito Filling

Over the last few years I've been trying to move away from processed foods. Don't get me wrong, every now and then I really enjoy premade meals like a frozen pizza or Kraft Dinner.  I'm the first to admit that prepared foods are convenient and sometimes yummy, but home cooking is economically and nutritionally wise and often tastes far better then the packaged stuff.  It blows my mind when I read the ingredient lists of certain foods.  A rule I teach my nutrition students is if you can't pronounce it, try to avoid it.

One item that I always purchase without thinking twice is flour tortillas for fajitas, burritos and tacos, but tonight I decided to make my own.  A lot of packaged bread products (muffins, wraps, etc.) have preservative and a ridiculous amount of fat to extend their shelf life and keep them soft and looking pretty. When you make items at home you know exactly what it is you are eating and often the sodium and fat content is far lower.   These tortillas turned out great!  Super easy and only four ingredients.
Yields: 8 large tortillas

Ingredients

3 cups flour

1 tsp. salt

1/3 cup vegetable oil

1 cup warm water

Method
In stand mixer with dough hook, combine all ingredients and mix on speed 2 until it forms a dough (or mix with wooden spoon in bowl).  Roll dough into a big ball and take about an 2 inch pieces off (for large size tortilla).  On a floured surface using a rolling pin, roll dough pieces into circles.  Cook on stove top over medium heat in an ungreased skillet until there are little brown specks.  Flip and do the same on the other side.  Fill tortillas with whatever you like!  Make a wrap sandwich, tacos, fajitas or a yummy crepe style dessert.  We made chicken burritos.  See below for recipe.

Ingredients
2 chicken breasts, cubed
1/2 onion, chopped
1 tomato
1/2 can refried beans
1/2 tsp cayenne pepper

2 tsp chili powder

2 tsp ground cumin

1/4 tsp salt

1 tsp garlic powder

1/2 cup water

*sour cream, grated cheese, lettuce and salsa for on top

Method
Cook chicken cubes over medium heat in a skillet until cooked through.  Add remaining ingredients and simmer for 10 minutes, stirring regularly. Serve on homemade tortillas and top with sour cream, cheese, lettuce and salsa if desired.

Quick & Easy (that's what she said) Mini Quiche

When I finally arrived home from work last night I couldn't face putting together a home cooked meal so we opted to go out for dinner to The Keg.  That place is hands down, my favourite restaurant.  The atmosphere, service, food and wine always exceeds my expectations.Typically after a stressful day I find relief in preparing a nice meal.  Not last night!  I woke up this morning refreshed and with an itch to create something new for breakfast.  I decided to whip up some mini quiches.  I have to admit, I cheated.  I used prepared tart shells.  Meh, oh well! The great thing about quiche (and omelets) is that you customize them to you.  I ended up putting tomato in half of them since my husband in not a fan.  They turned out great! Here is what I did.

Ingredients
12 prepared tarts shells
3 eggs
2 tbsp minced red onion (or regular)
1/2 medium tomato, diced (if you are putting in all 12 quiche use a whole one)
1/2 c broccoli, stems removed, diced
1/2 c assorted cheese, grated (I used fresh Parmesan, medium Cheddar and Havarti)
salt & pepper to taste

Method

Thaw prepared shells for 10 minutes at room temperature.  Mix remaining ingredients in a bowl with a fork until egg is frothy.  The more air you add to the egg, the fluffier the quiche will be. Put shells on a baking sheet and fill with egg mixture.  Leave some room for the egg to rise. Bake at 375 degrees for 20 minutes.  Serve warm with chili sauce or on there own.  ENJOY!

Future modifications:  Next time I'm going to make my own shells.  I'd also like to make 3 or 4 different kinds to add more variety (using spinach, cubed ham, asparagus, etc.)

Versatility

It's nice to have healthy food options kicking around the house that can be prepared and enjoyed in a variety of ways.  I also enjoy it when a food that my husband typically won't eat can be disguised by getting creative.  I am a huge fan of squash - my husband, not so much.  Tonight I cooked up a spaghetti squash and made a ranch style sauce to pour on top of it.  Guess what?!  The hubby liked it and ate every last bite.  Spaghetti squash is a very versatile food since it has a fairly bland flavour.   This low calorie, nutrient packed vegetable can be used as a pasta substitute with sauce on top, as a side seasoned with butter, salt and pepper, made into soup and the list goes on and on.  Here is what I did tonight:

Yields: 2 Servings

Ingredients

1 medium spaghetti squash

1/4 c Low Fat ranch dressing

1/4 c 1% milk

1 c broccoli

1/2 c - 1 c cubed cooked ham (this was leftover from a previous meal)

Method

Cut squash lengthwise and scoop out and discard seeds.  Lay squash on cookie sheet flat side down.  Cook in oven for 30-40 minutes at  350 degrees.  Remove squash flesh with a folk to separate the 'strings'.

In a small saucepan warm remaining ingredients.  Cover and stir occasionally until broccoli is desired tenderness.  Pour over spaghetti squash.  Serve hot.  Enjoy!

Christmas Dinner 1,2,3, & 4

I feel very fortunate to have family to celebrate the holidays with.  This Christmas my husband and I attended 4 different family Christmas dinners.  My waistline didn't benefit but my taste buds sure did.  Our last stop was my brother and sister-in-laws place.  They put together a delicious meal of a maple and brown sugar ham, scalloped potatoes and roasted asparagus topped with fresh Parmesan cheese, breadcrumbs and a tomato salad.  YUM!  To all of our family who hosted dinner, THANK YOU!  I'll send you the bill for the treadmill...

 

Happy New Year

Happy New Year everyone!  Last night my husband and I brought in the new year with some of our lovely friends.  THANK YOU to the amazing hosts who put a lot of time and effort into making this NYE a memorable one.  My crafty-little-biatch-of-a-friend, Jenny brought a beautiful, homemade ice bowl for her shrimp.  This fantastic idea kept the shrimp and cocktail sauce ice-cold all evening.  Don't have cocktail sauce in the fridge?  Try this:

Ingredients

1/2 cup ketchup

1 tbsp horseradish
splash of lemon juice

Method
Mix in a bowl.  Chill for at least 30 minutes to let the flavours come together.  Enjoy!