The other day I mentioned a frittata I made. It was one of those fantastic things that you create with the random ingredients you have on hand. A few weeks ago I picked up my Bountiful Basket and also got a guacamole pack. There was so much food I was running out of inspiration to use everything before it went bad. I had this genius idea to make a Mexican-inspired frittata. You know, eggs, jalapeno, avocado, salsa, cheese, etc. I have only made a few frittatas in my day and only one of them has turned out well. Oddly enough it was the first one I ever made and I have not been able to duplicate the results until this Mexican frittata. Do you have some goodies laying around? Or feel like going out of your way to try my concoction? Here’s what you will need…
- 4 eggs
- 1/3 cup egg substitute
- 1/4 cup milk
- 1/4 cup pico de gallo
- 1/4 cup ricotta cheese
- 1/2 jalapeno, diced
- 1/2 tablespoon butter
- 3 tablespoons shredded reduced fat cheese
Preheat oven to 350. In an oven-safe medium skillet over medium-high heat, melt butter and stir to coat pan evenly. Meanwhile whisk together eggs, egg beaters, pico, milk and jalapeno until well-combined. Add mix to skillet slowly. You want to work the egg mixture gently in the pan but keep the liquid moving so all portions get heated. This is just to start the process of cooking before placing pan in the oven. See this video for a visual (Giada). Next, I bake it for 7-10 minutes. You want the eggs to be set and the top to be a light golden brown.
You will get four servings out of this. I served ours with roasted potatoes and onions (1/2 pound potatoes, 1/2 medium yellow onion, 1/2 jalapeno diced; roasted at 400 for 35 minutes with oil, salt, and pepper) but you could also add a side salad and or some crusty bread.
A few weeks ago I was watching Julie & Julia. It should come as no surprise that I really enjoy that movie. Anyways, in the beginning when Julie is discussing potential blog topics with her husband they are eating bruschetta for dinner. That sparked my interest. Carver and I really enjoy simple finger foods that require little prep and equal effort cleaning up. That lead us to shrimp bruschetta, made entirely from ingredients hanging around the house. The bread was the leftovers from that week’s homemade loaf- no knead whole wheat. I always have a bag of frozen shrimp on hand. I buy the ones Trader Joes carries because they don’t have any additives and they are a good size. The other ingredients: olive oil, canned diced tomatoes, shallots, dried basil and thyme.
In a large sauté pan I cooked up the shallots in oil and salt & pepper until translucent. Then I added in a 14.5 ounce can of tomatoes, a pinch each of basil and thyme. I let the tomatoes simmer for about 15 minutes. Then I added in the shrimp which I had defrosted and cut in to 1 1/2″ pieces. Once the shrimp hit the sauce you will cook for about 5-7 minutes over medium heat. You want pink shrimp, tender but not rubbery. While the sauce simmered away Carver browned up the bread in a bit of butter on each side until golden and crisp. Then all you do is assemble. Easy, fun and balanced.
Here are my go-to items to ensure I can always whip up a healthy breakfast in no time. This list will provide you with the ingredients for everything from smoothies, to toast with peanut butter to waffles or pancakes and everything in between.
|Frozen Berries||Low-fat granola||All-Purpose Flour||Mixed Nuts|
|Other frozen fruits: banans, mango, pineapple, etc||Dijon Mustard||Baking Powder||Peanut Butter|
|Raw Nuts||Egg Substitute||Baking Soda||Roasted Red Peppers|
|Vegetable Blends||Eggs||Brown Sugar||Vegetable Oil|
|Whole Wheat Waffles||FF/LF Cheese||Cinnamon||Whole Wheat Flour|
|Fresh Fruit: variety of in season items||FF/LF Milk||Coconut – shredded||Whole-Grain Breakfast Cereal|
|Dried Fruit – variety||FF/LF Spreads (cream cheese)||Cornmeal||Light Whole-Grain Breads|
|Granulated Sugar||FF/LF Yogurt||Lettuce, variety||Sugar Substitute|
|Honey||Ketchup & Hot Sauce||Kosher Salt||Cooking Spray|
For as long as I can remember the middle of March has involved Irish Soda Bread. I remember watching mom work with the tough dough, and the enormous cast iron skillet that was as essential as caraway seeds. It was a given that I would carry this tradition on when I started experimenting in the kitchen.
Over the years since I first made this on, I have tweaked my mother’s (grandmother’s) recipe made it my own. Both of my parents are Irish-Italian Americans, so both of my grandmothers have soda bread recipes they swear by. Their recipes are very good, but by combining them and adding in my nutrition background the resulting recipe is to die for. Really, you must try it! It’s easy and the pay back is huge.
** I managed to make this recipe even better for 2012. I know it’s shocking. If you still haven’t made this, don’t wait until next year. Make it this weekend to have as breakfast for the week. It’s delicious with a bit of butter and jam.
Irish Soda Bread
- 1 1/3 cup whole-wheat flour
- 1 1/3 cup all-purpose flour
- 1 1/3 cup bread flour
- 8 teaspoons baking powder
- 1 cup sugar
- 1 teaspoon salt
- 8 tablespoons butter, cold unsalted
- 1 ½ cups raisins or currants
- 3 tablespoons caraway seeds
- 2 cups low-fat buttermilk
- Preheat oven to 350 degrees. Spray a 12” cast iron skillet liberally with nonstick spray.
- In a large bowl combine flours, sugar, baking powder and salt.
- Cut in 6 tablespoons butter until pea-sized and shaggy looking.
- Add in raisins and caraway seeds and mix until well-combined.
- Slowly mix in buttermilk until just combined. I add it about ½ cup at a time because sometimes it takes less/more
- Bake for about 50 minutes until golden brown and crisp at the edges. I rotate the pan halfway through cooking time and dot the top with the remaining 2 tablespoons of butter.
- Let cool 5-10 minutes in the pan before removing to a cooling rack.