Thursday

16

April 2015

Bacon and Feta Frittatas

Written by Rachel, Posted in Baking, Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Meat, Pork, Potatoes, Vegetables

Many of my favorite foods are those loaded with veggies and a little something else. I do this with pasta, soups, and stir fry. In this case, it was with bacon, eggs, and a little bit of feta cheese.

This is a use what’s in season type of meal. I had asparagus, turnip, kohlrabi, carrot, and collard greens on hand. But, you could use bell peppers, tomatoes, mushrooms, potatoes, radishes, and any other greens that sound good to you.

I cooked the bacon and when it was done and resting on a plate, I added some olive oil to the bacon grease in the skillet. If you want to wipe out the skillet after the bacon is done, that’s cool too. Add some butter or extra olive oil instead of the bacon grease. Don’t want to use bacon at all? That’s fine. I like the crunch that it adds to the frittata, but it’s not absolutely essential.

While the veggies cook, whisk together some of your favorite eggs with a bit of milk. I needed just three eggs, since there were so many veggies. You can adjust the recipe according to your needs, keeping in mind that the cooking time may change depending on the number of eggs used.

The eggs and veggies are combined and some feta is added. Like pretty much everything else in this recipe, you can change up the cheese if you want. Gouda would be a yummy choice, if you’re not using feta.

Once the frittatas are done (I like to use a food thermometer to take the guesswork out of it), they get to stand around and rest for about 10 minutes. In that time, you can whisk up a lemony dressing that will be drizzled over the top.

And then finally, it’s time for a bite. With that crunchy bacon, delicious veggies, and flecks of feta, it’s as delicious as I’d hoped it would be.

Frittatas are perfect any time of the day, any day of the week. They’re especially good when shared with a loved one. But, if you’re having a meal by yourself, the second frittata can be refrigerated (or frozen and thawed in the fridge over night) and reheated another day.

Happy Eating!

Bacon and Feta Frittatas

Prep Time: 20 minutes

Cook Time: 43 minutes

Total Time: 1 hour, 3 minutes

Yield: 2

Bacon and Feta Frittatas

Ingredients

4-5 slices bacon
bacon grease (or 1 T butter)
1 T olive oil
3/4 C kohlrabi (or potatoes, fennel bulb, or mushrooms), chopped
3/4 C turnip (or radish), chopped
1 1/2 C onion, chopped
3/4 C carrot, chopped
to taste salt
to taste pepper
1/2 t dried thyme (or 1/2 T fresh)
1/2 t dried basil (or 1/2 T fresh)
1 C asparagus (or peas), stems snapped off and discarded, chopped
2 cloves garlic, diced
1 C greens, chopped
1 T fresh parsley, chopped
1 T fresh dill, chopped
3 eggs
1/4 C milk
to taste salt
to taste pepper
1/2 C feta, crumbled
Dressing: 1/2 t honey
1 t dijon mustard
1/4 C lemon juice
1 t fresh parsley, chopped
1/2 t fresh dill, chopped
to taste salt
to taste pepper
2 T olive oil

Instructions

Preheat the oven to 375F. Place two greased 5" (diameter) by 2" (tall) ramekins or oven safe dishes on a baking sheet and into the oven while it preheats.
Cook bacon to desired crispness. Remove from skillet and place on a paper towel lined plate. Crumble when cool enough to handle.
Heat bacon skillet. Add olive oil (and butter if you've wiped it out and discarded the bacon grease). When it's hot, add the kohlrabi through basil (if you're using dried herbs). Cook covered over medium-low heat for 10 minutes, stirring occasionally. Add asparagus through dill (adding basil and thyme if you're using fresh) and cook for 3 minutes more. Remove from heat and taste and adjust seasoning if desired.
Whisk eggs with milk, salt, and pepper. Stir in veggies and feta. Pour into the hot, greased ramekins (still on the baking sheet). Bake for about 30 minutes, or until the eggs are set and have come to 160F. Let stand for 10 minutes before serving.
While frittatas rest, whisk together dressing ingredients, streaming in the olive oil last, while you whisk. Taste and adjust seasoning if desired.
Serve frittatas topped with bacon and dressing.

http://www.de-ma-cuisine.com/bacon-and-feta-frittatas/

Monday

23

March 2015

2

COMMENTS

Sweet Potato Pasta with Fried Eggs

Written by Rachel, Posted in Cheese, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Pasta, Quick and Easy, Vegetables, Vegetarian

I love most any pasta topped with a fried egg. In fact, most any food seems to be better with a fried egg either a-top, or alongside the main component of the dish. Last week were were sans eggs. I didn’t know what to do with myself. We rely on eggs so much for meals.

I thought about adding some pasta to this dish. But, when veggies are thinly sliced and steamed they take on a texture that’s very similar to homemade pasta. So, I’m saving the pasta for another day. These sweet potatoes and the thinly sliced collard greens work just fine.

After being steamed they’re tossed with some olive oil, lemon zest, and fresh herbs. It’s bright, fresh, and tastes like spring.

My favorite way to fry an egg is over medium-high heat. I like my yolk to be runny, but not the whites, so I flip then turn the heat off. But, of course, cook ’em however you like ’em best.

I like the yolks to be runny so that when broken they add to the sauce to make it extra rich and delicious. I served this with just one egg per person. But, both Tim and I thought that two eggs would be even better. We wanted some eggy goodness in every bite.

My perfect bite includes a bit of sweet potato, collard greens, some parmesan, a bit of the olive oil sauce, and a big piece of egg with yummy yolk. Just heavenly.

We ate this for lunch, outside, enjoying the beautiful spring weather.

Happy Eating!

Sweet Potato Pasta with Fried Eggs

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 2

Sweet Potato Pasta with Fried Eggs

Ingredients

2-3 C sweet potatoes (about 1 medium), shaved into thin strips
2 C collard greens, cut into strips
1 T lemon zest
1 T lemon juice
to taste salt
to taste pepper
3 T olive oil
pinch cayenne
1 T parsley, diced
1 t balsamic vinegar
olive oil
to taste salt
1-2 eggs/person
1/4 parmesan, shaved

Instructions

Heat about 1-2 inches water in a pot with a steamer basket. Place sweet potatoes and greens in steamer basket, cover, and steam for about 8 minutes, or until sweet potatoes are tender, but not mushy.
Toss sweet potatoes and collard greens with olive oil through balsamic vinegar. Taste and adjust seasoning if needed.
Heat a skillet over medium-high, add oil, and cook eggs, adding salt. Flip if desired and cook until they're done the way you like them.
Serve sweet potato pasta topped with eggs and parmesan cheese.

http://www.de-ma-cuisine.com/sweet-potato-pasta-with-fried-eggs/

Friday

20

February 2015

0

COMMENTS

Eating Vegetarian

Written by Rachel, Posted in How To, Thoughts

We try to keep to a diet that’s full of real whole foods that are unprocessed or minimally processed, full of plants, good proteins, fats, and some meat.

Yes, I’m talking about meat in a post about eating vegetarian. Stay with me.

In our home, we eat meat because we like it. We like the taste, what it adds to a dish, the protein it provides. However… it’s not our only, or even main source of protein. I mentioned this in my recent post How to Eat Well on a Budget. While we love meat, it’s expensive, so we’ve cut way back on our consumption. And I think that our meals have been just as hearty, nutritional, and tasty as they would be if we were eating meat more often. Out of the 21 meals we eat each week, maybe 4 or 5 contain meat (and 1 or 2 of them are usually leftovers).

If you’re looking at it from a strictly need for protein perspective, there’s plenty of other foods out there with protein. No need to worry on that front. I rely on things like quinoa, lentils, beans, nuts, nut butters, eggs, dairy, tofu, grains, fruits, and vegetables. I’m confident that we’re not lacking.

For example, I’ve looked at the numbers for nuts and seeds before. But, looking again today was a good reminder about one of the many reasons that nuts are so good for us. If you look at the protein content alone, some of them may surprise you. Sesame seeds have 27.3g in one cup – sprinkle them on to your favorite Stir Fry for an extra boost. Sunflower seeds have 34.8g of protein in one cup. They’re awesome on salads, in granola, or just eaten raw. And, did you know that pumpkin seeds have a whopping 40.6g of protein in just one cup?! I’ve been adding them to my granola for some extra goodness, and snacking on them raw, in a mixture with almonds and sunflower seeds. (1)

Recommended Dietary Allowance for Protein (2)
	Grams of protein needed each day
Children ages 1 – 3	13
Children ages 4 – 8	19
Children ages 9 – 13	34
Girls ages 14 – 18	46
Boys ages 14 – 18	52
Women ages 19 – 70+	46
Men ages 19 – 70+	56

A Typical Day

Here’s what my protein intake might look like on a typical day:

Breakfast 8g: I really enjoy smoothies. They’re an easy way to incorporate fruits, veggies, and protein into a meal. This Summer Smoothie, for example, has close to 8g protein per serving. (1)

Lunch 16.21g: Squash ‘n Eggs (13.54g), fresh fruit (0.27g), and a slice of whole grain toast (2.4g protein) with butter. (1)

Dinner 22.35g: Vegetarian Soft Tacos on a whole wheat tortilla (14.74g), 1/2 C Spanish Rice (brown rice) (7.4g), glass of red wine (0.21g). (1)

Snacks 5.62-12.07g: Stove top popped Popcorn topped with olive oil and sea salt, (0.99g) apple/orange/banana/peach/pear/plum/berries/grapes (average of about 0.93g), 1/4 C nuts and seeds (3.7-10.15g). (1)

As you can see, I’m getting plenty of protein in my diet. In fact, according to the above chart, which states that I need about 46g/day, I’m getting more than I need at 52.18 – 58.63g.

More Vegetarian Meals

You’ve seen what a day of my vegetarian meals might look like. Here are some examples of even more foods that we love to incorporate into our protein rich diet:

Dairy

Radish and Feta Toasts

Deconstructed Lasagne

Summer Smoothie

Veggie Pizza with Artichoke Hearts

Lentils on Crispy Sweet Potatoes

Quinoa

Heart Healthy Chard Wraps

Mediterranean Quinoa

Lentil Quinoa and Carrot Supper

Slightly Sweet Granola with Quinoa

Mediterranean Quinoa Salad

Lentils

Dilly Eggs with Lentils

Lentils on Crispy Sweet Potatoes

Lentil Quinoa and Carrot Supper

Mediterranean Quinoa

Beans

Vegetarian Soft Tacos

Cannellini and Beet Green Soup with Feta

Mediterranean Quinoa Salad

Mediterranean Quinoa

Nuts, Seeds, and Nut Butters

Fresh Fruit and Basil Stuffed French Toast

Massaged Kale Salad with Radish and Apple

Basil Pesto

Red Choi Stir Fry with Tofu and Almonds

Slightly Sweet Granola with Quinoa

Eggs

Squash ‘n Eggs

Winter Frittata

End of the Week Pasta

Hearty Winter Salad

Fresh Fruit and Basil Stuffed French Toast

Dilly Eggs with Lentils

Tofu

Red Choi Stir Fry with Tofu and Almonds

Grains

Red Choi Stir Fry with Tofu and Almonds

Fresh Fruit and Basil Stuffed French Toast

Fruits

Summer Smoothie

Fresh Fruit and Basil Stuffed French Toast

Vegetables

Vegetarian Lasagne

Vegan Roasted Butternut Squash Soup

Spicy Twice Baked Sweet Potatoes

Winter Frittata

End of the Week Pasta

Hearty Winter Salad

Roasted Winter Vegetable Soup

Lentils on Crispy Sweet Potatoes

(1) Nutrition Almanac, Mc Graw-Hill 2001, Fifth Edition, Lavon J. Dunne

(2) From http://www.cdc.gov/nutrition/everyone/basics/protein.html, who used: Source for Acceptable Macronutrient Distribution Range (AMDR) reference and RDAs: Institute of Medicine (IOM) Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. This report may be accessed via www.nap.edu*

Wednesday

18

February 2015

4

COMMENTS

Turnip Hash with Bacon and Gouda

Written by Rachel, Posted in Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Gluten Free, Lunch, Main Dishes, Meat, Nuts, Pork, Potatoes, Quick and Easy, Vegetables

Lunchtime is often spent at my desk. Sometimes it’s what I’ve cooked for a post, maybe it’s leftovers, occasionally it’s an almond butter and honey sandwich with some fruit and a glass of milk. Whatever it is, it’s usually eaten while I do something else, often standing at the kitchen island because I don’t have time to sit down.

I sat down for this one.

I would argue that almost anything is better with bacon. I could probably give up any other meat. But, bacon, it’s not going anywhere. Paired with crispy on the outside, tender on the inside turnips, and these two things alone could win me over.

They took less than ten minutes. This is a quick one to whip up.

Once the veggies were done, they got moved over to the side so an egg could be fried. I like to get the skillet really hot, so the edges can crisp up a bit. Then I flip, turn off the heat, and let the top set just a bit. I like the yolk to be runny, so it will combine with the veggies to make a dressing of sorts. However you like to cook your eggs will be perfect though. You could even scramble them if you’d like.

And then, the dish came together with some gouda cheese, chopped spring onions, roasted and salted almonds, and a squeeze of lemon.

I sat and ate this while making yummy sounds and writing happy notes in my recipe notebook.

Is it weird that I want to have this again for dinner instead of the homemade pasta with homemade tomato sauce that I’ve got planned. Yeah, I liked it that much.

Happy Eating!

Turnip Hash with Bacon and Gouda

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 2

Turnip Hash with Bacon and Gouda

Ingredients

4 slices bacon
2 T olive oil
3 small turnips (or potatoes or rutabagas), chopped
1 carrot, chopped
to taste salt
to taste pepper
pinch cayenne
2 C broccoli, chopped
1 egg/person
2 T gouda cheese, chopped
1 T green or spring onion, chopped
2 T almonds, chopped
lemon slices, for serving

Instructions

Cook bacon. Remove from pan and drain on a paper towel lined plate. When cool, crumble.
Add olive oil to bacon grease. When it's hot, add turnip through cayenne. Cook over medium or medium-low heat for 5 minutes, stirring occasionally. Add broccoli and cook another 3-5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
Move veggies over to the side of the skillet (or remove and keep warm). Fry egg(s).
Divide the veggie mixture between two plates. Top with egg, cheese, onion, almonds, bacon, and a squeeze of lemon.

http://www.de-ma-cuisine.com/turnip-hash-with-bacon-and-gouda/

Monday

16

February 2015

0

COMMENTS

Vegetarian Lasagne

Written by Rachel, Posted in Cheese, Dinner, Eggs, Fruit, Herbs, Main Dishes, Pasta, Roasting, Vegetables, Vegetarian

I think that homemade pasta is one of the most rewarding things to eat. Maybe after baguettes… maybe tied. In any case, gosh it’s good. Every time I make it I swear that I’m never buying pasta again (and then I totally do). Since homemade lasagne is one of Tim’s favorite meals, I know that I’ve always got a winner on my hands when I combine the two.

If you’re not quite up to the homemade pasta challenge, that’s totally fine. But, if you are, I used a recipe from Alana Chernila’s cookbook, The Homemade Pantry. It turned out great. In the past, I’ve used another recipe that called for waaaaay more eggs. I thought that this one tasted just as good, and it only called for three eggs. Winner.

Making homemade pasta is a seriously time consuming task. It’s well worth it though. It was nice to be forced to do just one thing. To stand and wait for the pasta to roll through the attachment that I have for my KitchenAid. How often am I still, just listening to the food as it’s being shaped? Not often enough.

Maybe because I was already tuned in, I noticed the way the sage popped and crackled after I took it out of the pan of hot browned butter.

Things like this make my heart a little bit lighter.

Once the pasta was rolled out and drying, once the sage was cooked and set aside, fresh greens were chopped up for the tomatoey sauce. Tons of greens. I used chard, collards, and white choi. Any greens that you have on hand will do just fine.

Now, here’s where I need to make a small note. I used diced tomatoes in the greens. My preference would be tomato sauce. But, since I’d already spent like five hours on the dish at this point, I didn’t want to take an extra ten minutes to blend the tomatoes. Tim didn’t mind them diced though. So, just a note that you could do it either way, and I think it would be great. Ok? Ok.

I roasted some butternut squash. This recipe needs about the equivalent of one large squash. I had two on the counter, so I roasted them both at the same time. One for this dish, another to go in the freezer for another time. The squash is mixed with some salt and pepper. Easy.

I went simple when it came to the cheese in this dish. You could also add mozzarella or ricotta (or both!), if you want to. I’m not usually opposed to more cheese, ever. But, parmesan is what I had in the fridge, and I’m trying to be better at using what we have on hand.

I let the pasta dry while I cooked up the tomatoes and greens. Then, once everything else was ready, the pasta got a quick dunk in some boiling water. Just for a minute, if it’s fresh pasta (if you’re using store bought, follow the instructions on the package).

And finally, assembly time (which means closer to eating time). Greens in the bottom, noodle, squash, cheese, repeat. I made two individual ramekins for dinner, and then a loaf pan sized one to put into the freezer for another day. You could also make an 8x8ish pan and I think the amount of ingredients would come out about the same.

The lasagne is served topped with those crunchy sage leaves and a squeeze of lemon.

Happy Eating!

Vegetarian Lasagne

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 4

Vegetarian Lasagne

Ingredients

1 t olive oil
1 butternut squash, halved, seeds removed
10-12 lasagne noodles, fresh if you have them
2 T butter, divided
8 sage leaves
6-8 C greens (any greens will do: chard, collards, red or white choi, bok choy, kale, spinach, Tokyo bekana, mizuna...)
3 cloves garlic, diced
1 T balsamic vinegar
2-3 C diced tomatoes (or 3 C tomato sauce)
to taste salt
to taste pepper
pinch cayenne
1 1/2 C parmesan cheese, grated
lemon slices, for serving

Instructions

Pre-heat oven to 350F. Drizzle squash with olive oil. Place cut side down on a baking sheet. Roast for 60 minutes (or until flesh pierces easily with a fork). Scoop out flesh and mix with some salt and pepper.
While squash roasts, heat skillet over medium heat. Add 1 T butter. Fry sage, 1 minute per side. Remove from skillet and set aside.
Add 1 T butter to the sage skillet and turn the heat down to medium-low. Add greens, salt, and pepper. Wilt down, turning often, for about 5 minutes. Add garlic and cook 1 minute more. Add balsamic vinegar and cook for 1 minute more. Add tomatoes through cayenne. Increase heat to medium and simmer for about 5-10 minutes. Taste and adjust seasoning if needed.
Par cook lasagne noodles in boiling salted water for about 1 minute (fresh) (or according to package directions for store bought). Remove with a slotted spoon and spread out on a plate.
In a greased 8x8 or 9x9 oven proof pan (or 2 individual ramekins and 1 loaf pan), spread a bit of the tomato mixture on the bottom, top with a noodle, a scoop of squash, and some cheese. Repeat 4 or 5 times, or until pan is full or ingredients are gone, ending with squash and cheese.
Bake for about 30 minutes.
Serve topped with crumbled sage leaves and a squeeze of lemon.

http://www.de-ma-cuisine.com/vegetarian-lasagne/

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Eggs Archive

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3

Bacon and Feta Frittatas

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2

Sweet Potato Pasta with Fried Eggs

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20

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More Vegetarian Meals

18

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Turnip Hash with Bacon and Gouda

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Vegetarian Lasagne

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