Zebra Print Frittatas

I am all about the breakfast lately.  I’ve written about this before, but when I get a good, healthy start to the day, it’s motivation for me to stay healthy all day.  Basically, I don’t want to have a great breakfast and then screw things up.  I normally eat yogurt with granola and nuts, oatmeal with a bunch of toppings, or those dandy little granola bars I made not too long ago.  But stepping away from the crunchy side of life for a minute, I’ve got another super quick and easy breakfast dish for you today: muffin frittatas.

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This doesn’t look easy, I know.  On early mornings, I can’t even mange to make oatmeal.  The trick to this breakfast, as with all great meals, is planning ahead.  And in this case, making ahead.  But even though there is work involved, they are pretty easy to put together.  I used eight eggs this time and got ten muffins.  I added in red pepper, red onion, scallions, mushrooms, and of course, cheese.

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This is already looking pretty good.

The first time I made these, I just diced, chopped, and stirred everything into the eggs.  They were good, but I started thinking about how much better they would be if I sautéed a few things first.  Now I’m convinced this is the only way to do it.  And what’s not to love about sautéed mushrooms and peppers?

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If you don’t make a mess, you’re not doing it right.

After I had my veggies prepped, I whisked up the eggs in a big bowl, added a tablespoon of baking powder (it makes all the difference – trust me), 1/4 cup of milk, a little salt and pepper, and the vegetables.  After lining the muffin tin with cupcake wrappers, I filled each one and topped with some shredded cheddar, making a fine mess of my tin in the process.  These went into the oven at 350 for about 25 minutes.

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Obviously, zebra print wrappers are a must.

And here they are – cute, delicious, nutritious, and ready to eat in the morning in no time.  All the qualifications of a brilliant breakfast!  They were really puffed up when they came out of the oven, but they deflated as they cooled; the final taste and texture is exactly what you want in eggs.  Try them out!

 

Muffin Frittatas

Ingredients

8 large eggs

4-5 scallions, diced (hint: use kitchen scissors)

1/2-1 red pepper, chopped

1/4-1/2 red onion, diced

1 8-ounce package sliced white mushrooms

1/4 cup milk

1/4-1/2 cup shredded cheddar cheese

1 tablespoon baking powder

Salt and pepper

Cupcake wrappers

1. Pre-heat oven to 350 degrees; line muffin tin with wrappers

2.  Sauté pepper and mushrooms over medium-high heat for about 8 minutes

3. While the pepper and mushrooms cook, whisk eight eggs with milk

4. Stir in mushrooms, peppers, scallions, red onion, baking powder, and salt and pepper to taste

5. Spoon egg mixture into lined muffin tin; top with cheese

6. Bake at 350 for 25 minutes

7. Let cool completely before removing

Word to the wise: if you use a cupcake wrapper with any kind of metallic lining, be sure to take that off before microwaving in the morning!

I hope you enjoy these!  I’m looking forward to experimenting with all different kinds of veggies, but this combo is working pretty well for me right now.  Happy cooking!

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Dating

Before I went gluten free, I’d grab a granola bar for breakfast or an afternoon pick-me-up in a minute.  Obviously they had to go out the door with the gluten, but there was another good reason to ditch them.  Two words: added sugar.  Like so many other processed foods, so-called “health bars” are usually loaded with sugar, preservatives, and other, well, stuff.  So it wasn’t really a tragedy not to have them anymore.  Still, I like the idea of a granola, health, or protein bar as long as it’s made well.

I’ve heard of people making granola bars before, but I never tried it until a couple weeks ago.  Here’s what started this: I bought the wrong kind of granola to put in my yogurt.  It had banana chips in it, so picky me went back to the store to buy the right kind.  I didn’t want to waste the banana chippy granola, though, so I thought I’d turn it into bars.

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I know what’s in my granola bars!

I searched the internet and specifically The Food Network, but all the recipes I saw included wheat germ.  Finally I found a fantastic gluten free recipe here.  It was really easy to follow and, like all of my favorite recipes, open for suggestions.  I followed the recipe but subbed in a little bit of my leftover granola for some of the oats and added chocolate chips per Steve’s request.

I haven’t been eating them for breakfast, but I’ve had them for an afternoon snack, and more than once they’ve saved me from going for something really bad like a candy bar or “candy coffee” (Hi, Starbucks.).

The ingredients were really easy to find – they came from the bulk and organic sections of Wegmans, and most of them are things I keep in my pantry anyway.  Except dates.  Can we just talk about dates for a second and how they look like bugs?   I’m not one to get squeamish with raw chicken or mysteriously congealed leftovers, but these?  Yikes.  I like them much better when they’re pulverized.

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Dates… charming, aren’t they?

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Pulverized

Weird squishy things aside, this recipe turned out really well.  The only cooking involved is melting the honey and peanut butter together on the stove and roasting your almonds and oats – if you want.  Once it’s all mixed up, it goes into a square baking dish and freezes for a while. Super easy and super tasty, although I must admit my bars probably had a little bit more sugar than they should have because I used honey roasted peanut butter instead of regular, but I could just cut down on the honey and take care of that.

FullSizeRenderThese are quickly becoming a staple around here.  You should definitely check out the recipe or find one that you like and try it.  Just don’t make the same mistake I did a few days ago and buy regular dates with pits in them (or if you do, remember to pit them first).  Your food processor won’t like it and neither will you.

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Ta-da!

 

The Ingredient Chain

If I had a nickel for every time I said or heard “Grocery budgets are all about planning ahead,” I wouldn’t have to plan anything.  Unfortunately, life is not so simple.  Since I’ve started trying to eat at home most of the time, I’ve developed a real love-hate relationship with planning meals.  I might have a vague idea of what I want, go shop without a list, and then realize I’m missing ingredients, or I might have the fridge and pantry fully stocked only to have my work hijacked by dinners out or busy days turning into exhausted nights when I’m grading papers instead of cooking dinner.  This can be irritating for many reasons, but the main problem for me is that I hate to waste money and food.  I can’t stand having to throw away something that was perfectly good because I forgot to cook it, but what bothers me just as much if not more is having to throw away the leftover food that I didn’t need for a recipe.  It seems like such a waste to have to buy more than I need of something and not have a plan for the rest.  And since grocers tend to frown on you slicing off what you need in the produce department and leaving the rest behind, we need a better idea.

I don’t have all the answers (or so I’m told), but I have recently come up with a kind of a solution to this problem.  This was really just a last-minute epiphany before I went shopping, but with more planning than I put in, it could really become a long-term groove.

It’s getting a little warmer outside (yay!), so I was in the mood for a burger.  Not just any burger, though – a black bean burger.  I have a pretty amazing recipe that includes sweet potatoes, leeks, and lots of spices, and I actually have started to prefer that to a “real” burger.  The problem is that this recipe calls for two tablespoons of finely chopped leaks.  I present to you what you can buy at the grocery store:
IMG_6708Yeah, so not exactly two tablespoons.  I’ve wasted leeks before, but this time I started thinking: what else can I do with them?  Is there a way I can use those leftovers to make another meal?  Well, yeah.  Potato and leek soup.  Just my luck, a five-pound bag of potatoes was on sales for $1.99 this week.  Into the cart they went.

IMG_6712-2But then came the next problem.  I don’t need five pounds of potatoes for soup for two people!  I also have found through trial and error and wasted food that I don’t need five pounds of mashed potatoes for two people.  Problem solved.  I decided to use the leftover potatoes that I didn’t need for the soup made from the leftover leeks to make a smaller batch of mashed potatoes and have it with chicken.

IMG_6716You see where I’m going with this.  You might be thinking “But wait, three chicken breasts for two people doesn’t add up either.”  Well, it doesn’t, but I’ll still cook the third and one of us will eat it for lunch. I usually cook chicken paillard, which is quick and easy, and for that you cut off the tenders.  I’ve used the leftover breast and tenders to make a version of chicken marsala served with rice or GF pasta, or I’ve cooked it and tossed it into a salad.  My point is, I’m not worried about the leftover chicken – it will find a place.

So what’s my point here?  If you can look ahead a few days – realistically look ahead, that is – you can actually plan meals with overlapping ingredients and save money and food.  I first had the idea of cooking the burgers, and when I started considering my leftover ingredients, I let those guide me to my next dinner.  It sounds like a Food Network challenge, doesn’t it?  (You heard it here first.)  In reality, I’m in a stretch of having great meals with just enough left over for lunch the next day and using everything I can.  Let the cycle continue!

Lesson the Third: Make Dinner

Well, here it is, as predicted: the post on dinner!  Last night, I really didn’t feel like making dinner, but I’m glad I forced myself because 1) I have a fridge full of food thanks to my Friday night Wegmans adventure; and 2) I made cheesy potatoes.

Over the weekend (really since Thursday), I ate SO well.  I didn’t necessarily have anything exciting – there was mango guacamole, which, to be fair, is pretty exciting, black beans and rice, salads – but I ate a ton of fruits, vegetables, and nuts, and it felt great.  I surprised myself by going four entire days without eating meat.  I didn’t set out to do this; it was really just sheer laziness, but it felt good and got me eating other great stuff.

So last night, while we still had a pretty healthy meal, I decided to indulge a little.  I went BACK TO WEGMANS yesterday afternoon for two non-food things and left with potatoes, cilantro, avocados, mangoes, and artichokes. Oy.  I’d purchased some salmon Friday night that I planned to cook either Sunday or Monday for dinner, and when I saw the artichokes I thought they’d be a perfect side.  I wanted a little starch to go along with that, so I got 20 (I counted them when I started cooking, not in the store – I’m not completely nuts) small, red potatoes.  I was originally planning to cook them as I usually do, which is to cut them in half, boil them, and toss with butter and thyme, but I thought I’d try something different.  It’s been a while since I got creative.

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I decided to do a cheesy potato bake, so I knew I’d have to slice the potatoes thin – almost chip-thin.  I don’t know if I’m alone in this, but I have a really hard time getting potatoes to cook.  Baked sweet potatoes?  Forget it.  So I made sure these slices were skinny.  I sprayed the bottom of a round baking dish with olive oil and then just barely shingled the potatoes around.  I learned that term for layering food slices this year – pretty neat!

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Once the first layer was down, I salted, peppered, thymed, and parmesaned.

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I kept going for four layers – I had exactly enough potatoes – crazy! I topped the whole thing off with cheese and put it into a preheated 400-degree oven for 45 minutes, checking every 15.  Once a knife slide out easily, I knew it was done.

IMG_6544And done it was.  This was so good and such a great side dish for the fish.  Since fish is light, I like to balance it with something a little bit heavier.

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Meanwhile, I steamed the artichokes with some lemon (not the ones below – the steamed lemons turned to mush and were just for flavor and aromatics) and cooked the fish.  The whole thing took right around an hour, but it was so tasty and filling that it was worth every slice, every chop, and every dirty dish.

IMG_6620As you saw, the potatoes definitely took some prep work, and the artichokes did as well.  They’re not that hard to steam, though – you just have to snip the thorny ends off and open them up a bit.  The fish is ridiculously easy to cook – put on baking sheet, season, and put in oven.  Yes, there are fancier things you can do with salmon, but since I was going to town on the potatoes, I kept the rest simple.  Sometimes those are the best meals.  I’m so glad I didn’t skip out on cooking dinner last night.  It was filling, nutritious and fun to cook (and let’s be honest – fun to photograph).

Till next time! 🙂

 

Cheesy Potato Bake

Ingredients

20-30 red potatoes, thinly sliced

1/2-3/4 cup shredded parmesan

1-2 tablespoons dried thyme

Olive oil

Salt and pepper

1. Pre-heat oven to 400 degrees; spray bottom of round baking dish with olive oil or cooking spray

2. Arrange a layer of potato slices on the bottom of the dish in a spiral, slightly shingled

3. Top potatoes with salt, pepper, and thyme, then sprinkle with a layer of cheese

4. Repeat layers until you reach the top of the dish or the potatoes are gone; finish with seasonings and cheese

5. Cover and bake for 45 minutes

Enjoy!

Lesson the Second

In my last post, I talked about breakfast, and now it’s lunch.  I’m feeling a little bit of self-inflicted pressure to write about dinner next.

One of the most challenging things for me in eating well is eating away from home.  I’ve written about this before, when I went a week without restaurants, and in the process found that it’s not as impossible as it seems to eat well on the go.

Let me be clear: packing lunch is a pretty new thing to me.  Not since high school have I taken my lunch with me, well, anywhere.  And why would I when there are Paneras and Chipotles and Noodles and Cos. everywhere?  Well, for one thing, those ten-dollar lunches add up.  Fast.  So do the calories and grams of sugar in restaurant food.  But those things are easy to ignore or deny.  What really motivated me to steer clear of the lunch rush was going gluten free.  I was feeling so good that I didn’t want to risk running into something that would make me feel tired or sick, especially in the middle of a work day.

Even with such great motivation, lunch is a tricky thing because it takes planning ahead.  All meals do to an extent, but if I don’t have something ready for lunch the night before, I’m in trouble.  There are some days when I am home during lunch and could cook, but I’m usually trying to budget my time so that I can grade papers because a teacher’s work is never done.  But I have gotten into a pretty consistent groove of thinking and cooking ahead, meaning that I can simply open my fridge or my lunchbox and be eating in a matter of minutes.

In the interest of full disclosure, I must say that having my own kitchen has also made a huge difference in how much I cook and how prepared I am to pack lunch.  It can be difficult to navigate sharing a kitchen and fridge with multiple roommates who may or may not keep things clean and organized.  Say what you will about thriving in chaos, but for me organization matters.  A lot.  I’ve been planning a “tour of the kitchen” post for some time – stay tuned!

In the meantime, here are a few of my favorite lunch dishes that are easy to make and travel well (or sit in the fridge well) in Ziploc/Rubbermaid/Tupperware containers.  Some are vegan, all are gluten free.

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Mushroom stew (recipe from Forks Over Knives cookbook). Served here with salad and polenta cakes.

 

 

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Grilled chicken and rice with steamed carrots and broccoli.

 

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Gluten free spaghetti with grilled vegetables – zucchini, yellow squash, carrots, red onion.

 

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Salad – spinach, mushrooms, bell pepper, carrot, raisins, sunflower seeds, red onion, balsamic vinegar. Vegan and raw!

 

I also pack snacks to go along with lunch and to get me through the rest of the afternoon – usually raw veggies or a banana/apple/grapes and almonds or a combination of those.  When I’m eating like this, I don’t have the 2:00 sugar crash, I’m satisfied, and I have so much more energy!  And let’s be honest: it feels pretty good to go home at night and not have spent a dime the whole day. 😉

 

Gluten-Free Valentine

Hey there, internet.  It’s been a minute (or, you know, six months) since I wrote a blog post.  But a lull is better than giving up, right?  So here we are.  Things have really been business as usual: trying to eat healthy, slipping a bit, getting back to it, and rinse and repeat.  Happily, I do have some food-related news to report – enough to kick me back into blogging.

A few months ago, I started researching symptoms of gluten allergies.  I always thought a gluten allergy meant digestive issues, but after talking to a few friends who have cut out the infamous protein to relive other symptoms, I wanted to know more.  In short, I found that even a gluten sensitivity can manifest in rhinitis, sinus issues, asthma, psoriasis, feeling tired (also known as “brain fog”), and much more.  I’ve had trouble with all of those things, but never in a million years would I have guessed they could be in any way connected to what I was eating.

Really, given everything I’ve read about food in the past few years and all the horrors I’ve discovered along the way, I shouldn’t have been so surprised.  After I cut out gluten for a few weeks, I stopped using my steroid nasal spray and inhaler, and my psoriasis calmed down considerably.  I was astounded, thrilled, and also a little bit angry.  Why had no one ever mentioned this to me?  All these different forms of inflammation and a medicine to treat each one separately.  That’s not how I want to roll.

I have eaten gluten since I discovered all of this, in part to test out how it made me feel, and while I don’t get seriously ill from a meal or two, I do get tired.  Dog-tired.  Unable-to-focus-or-function-tired.  Such is the “brain fog” they talk about.  Experiencing this made me wonder how I was ever able to accomplish anything with all the gluten I’ve ingested throughout my life.

Bottom line: I feel amazing when I cut out gluten.  Sadly, some people have told me they’re skeptical that this is a real thing, that I really could have an adverse reaction to something as ubiquitous as wheat, but I know how I feel.  I have energy, I sleep deeply, I breathe deeply, and my mind is sharper and more focused than I knew it could be.  To me, that’s all the evidence I need.  I’ve read a few different theories on why it affects people: a good, old-fashioned allergy to wheat, an inability to deal with the genetic modifications in wheat, and most interestingly, a reaction to the Roundup used on the crops.  Either way, my body is definitely telling me loud and clear to stay away.  Yes, I’ve missed certain things – bread, lemon pound cake, croutons – but that’s a post for another day.

And now, to last weekend.  Valentine’s Day!  It was a snowy, cold Saturday here on the East coast,  and I wanted something warm and rich of dinner.  One of my favorite comfort foods is baked macaroni and cheese – a dish containing pasta, bread crumbs, and flour.  I have the incredible advantage of a little place called Wegmans, and I thought I’d try to de-gluten it.

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I already had gluten-free flour (Bob’s Red Mill is just as incredible resource as Wegmans), and I’d tried the Ancient Harvest quinoa pasta before.  It’s hard to describe, but to me, this pasta doesn’t taste as sweet as regular pasta.  That may seem like an odd way to describe pasta, but if you were to side-by-side taste test, I think you’d see what I mean.  I’d read about gluten-free bread crumbs recently and found the Ian’s brand in the gluten-free section of Wegmans (yes, there is an entire section of the store devoted to me).

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Once I had all of my gluten-free replacement ingredients, I was able to follow the recipe exactly.  The only difference I noticed in cooking was that the roux thickened really quickly.  Everything else worked out just as it would otherwise.

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Like I said before, the quinoa pasta does have a different taste (other gluten-free pastas I’ve tried taste more like corn), but I’m calling this meal a success.  I enjoyed it, Steve enjoyed it, and on Valentine’s Day, that’s really all that matters, right?

 

The Milton Market

Last weekend – well, more like almost three weekends ago now, actually (where have I been?!) – Steve and I (along with the rest of the D.C. population) went up and over to Delaware to visit his family for Memorial Day weekend.  Since we left early-ish on Friday, we made it just in time for this:

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Steve’s friend Rory, whose family owns Kemp’s Liquors in their hometown of Milton, DE, had a booth set up offering wine and beer tastings.  After tasting a couple of reds, I was off to explore the rest of the market.  There were plenty of booths selling fresh produce and meats, but I was especially excited about the lavender and soap booths!

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After walking a couple of laps, I figured out what to buy, although it wasn’t easy!  I couldn’t buy any wine at the market (although I could taste it – silly laws), so I ended up with these wholesome goodies instead:

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Fresh strawberries, lavender soap, and homemade applesauce!  Does spring get any better?  The strawberries were perfect, the applesauce was delicious and included a story about how the recipe has been passed down through the maker’s family, and along with the lavender soap, I picked up some fliers with suggestions on how to use culinary lavender!

When we were on the way back home, we did stop at the store and get a bottle of the wine I liked, an Old Vine Zinfandel.  We had a couple friends over for dinner a few nights ago, and this was a big hit!

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You know I’m a huge fan of farmers’ markets, and this one didn’t disappoint.  I really want to make it a regular thing this spring and summer – what could be better than fresh, local food and supporting your local farms and businesses?

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I hope everyone had a wonderful holiday and that summer’s off to a great start!