Tag: baby spinach

Frittata For Two and Other Thoughts

This is a story about making a frittata for dinner, but there’s more to it than that. Let me start by saying we have been feeling a little under the weather. Call it a cold…call it the flu…whatever, we have been struggling to stay upright for several days. I wanted to fix something for dinner, but I wanted it to be light and easy. Eggs are always a good choice when it comes to filling that particular bill, and a frittata is a simple way to prepare them. It also is a good way to clean out the refrigerator.

Frittata starts on the stove and is finished in the oven. This requires an oven proof cooking DIGITAL CAMERAvessel. Enter the cast iron skillet. I discovered my mother’s old skillet when we moved and it was the perfect size for a two person frittata. There was just one problem. My mother was a dish washing fanatic and the skillet was no exception to that rule. While it had seen its fair share of eggs, it had also seen a lot of dish soap. I gave it a quick seasoning in the oven that helped the sticking factor a bit. It is getting a formal seasoning as I write this and it should be ready for its next close-up soon; that is to say, now.DIGITAL CAMERA

I decided to go for an Italian flavor profile with a nod to healthy choices. The key ingredients would be chicken sausage and baby spinach. Things couldn’t be Italian without  a fair amount of onion and garlic.DIGITAL CAMERAI’m a big fan of the Chicken Sausage that Meijer sells. They have several varieties. The Garlic and Asiago is my favorite, but they have a spinach and mozzarella as well as a chipotle pepper version. They are lower in fat but big on flavor. They are also pre-cooked so prep time shrinks while the sausage doesn’t.

I added a roasted red pepper for a little color. A week or so ago I scored a huge bag of red bell peppers for 99 cents. I sliced and froze some and roasted a few more. I created little roasted pepper packets each holding a whole roasted pepper (peeled, skinned and quartered, of course).DIGITAL CAMERA It was just the amount I needed for color and flavor in my frittata. So, I chopped everything and threw the skillet on the stove with a good dose of olive oil.DIGITAL CAMERAI started with the onion since it needs a little more love.DIGITAL CAMERAThen I added the sausage, garlic, roasted pepper, and eventually, the spinach. Since a little olive oil is a good thing, I opted to add a bit of chicken broth to keep things moving and the fat content in check.DIGITAL CAMERAWhile all this deliciousness was going on, I cracked some eggs and beat them with some low-fat half & half and a shredded Italian cheese blend.DIGITAL CAMERAWhen the time was right I added the eggs to the pan and began the shimmy shake and lift process that is the basis for any omelet, Italian or not.DIGITAL CAMERAOnce everything was beginning to set up, I topped it with a bit more of the cheese blend along with some sliced tomatoes.DIGITAL CAMERAIt spent some time in the oven and a brief interlude under the broiler. The result was golden goodness that received a sprinkle of fresh basil before coming to the table.DIGITAL CAMERAI served it with some toasted  Rosemary Soda Bread that I made earlier in the week. A quick drizzle of olive oil and it was ready to eat.DIGITAL CAMERA

I chose a Barbera wine from Cooper’s Hawk that complimented the dinner beautifully. It had just the right body and flavor to bring out the best in the food.DIGITAL CAMERA

So here’s how Mama D does Frittata. It more or less follows the traditional process. I opted to let it bake in the oven before turning on the broiler. You know the drill by now…use this as a starting point and make it your own with the ingredients you love.

Frittata with Spinach and Chicken Sausage
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Servings
2
Servings
2
Frittata with Spinach and Chicken Sausage
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350 degrees. Heat the olive oil in a small oven proof skillet. Add the chopped onion and cook, stirring occasionally 5 minutes or until the onion begins to soften.
  2. Slice the sausage links in half lengthwise then slice into thin half moons. Add these to the onions in the pan and cook for another minute or two.
  3. Add the garlic and roasted red peppers and cook for several minutes until the garlic becomes fragrant.
  4. If things seem dry, add the chicken broth and toss to coat. You could add a little more olive oil instead of the broth if you like.
  5. Add the chopped spinach and cook until the spinach is wilted.
  6. While the vegetables cook, crack the eggs into a bowl. Beat well. Add the milk and beat to combine. Add half of the cheese and stir to blend.
  7. Pour the egg mixture into the pan and reduce the heat to medium low. Give it a good shake to begin the setting and minimize the sticking.
  8. Continue to cook the eggs gently lifting and shaking to maintain even cooking.
  9. When the eggs are almost set, sprinkle a little of the remaining cheese on the top. Cover the top with the sliced tomatoes and the rest of the cheese.
  10. Place in oven and bake for 10 minutes or so. Turn on the broiler and cook for another 2 minutes until the cheese is lightly browned. Remove the pan from the oven and let it to rest for 5 minutes.
  11. Sprinkle with the basil and drizzle with a little olive oil. Divide between two plates and serve.
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The frittata was wonderful, the bread and wine were a perfect compliment and we really did feel much better after we ate. Healing is another wonderful result of cooking with love.

For the Love of Spring Greens and Salad Greens

DIGITAL CAMERAHave you noticed that there is a lot of green outside? I am DIGITAL CAMERApositively giddy that I can look out my window and see green. My bushes have enough green to be a privacy fence. The clematis and hop vines are climbing steadily every day. Even my chives plant has decided to turn green again. DIGITAL CAMERAI love the greens of Spring, and after the winter we have had here in the Midwest they are more than welcome.

Spring is a time to embrace the coming bounty of produce which we will begin to see sometime in June (I hope). In the meantime, I’m enjoying salads. Yes, they fit nicely into Mama D’s new healthier lifestyle but they are also delicious, quick to fix, and the perfect meal for one or two.

The base of any good salad is greens. When I was growing up, iceberg was the year round staple. Summer meant garden lettuce and the occasional dandelion salad. Now there is DIGITAL CAMERAsuch a plethora of choices at the store that the mind boggles atDIGITAL CAMERA the variety. I have my favorites as I’m sure everyone does and I have to admit mine are rather simple. Spring/Baby Green Mix is tied with Romaine Hearts for my “go to” choices. I do, however love Baby Kale and Arugula and how could I leave out Baby Spinach. The veggie bins in the refrigerator are always bursting at the seams with greens.

Whatever the base of my salad is, what goes on top is where my creative juices start flowing. Everyone has their own philosophy as to the topping to greens ratio. I have two approaches and it depends on the role each salad will serve. If the salad is a supporting player, I’ll apply the toppings with a lighter hand like this Arugula Salad served as a base for the grilled beef. A little tomato, jicama, and mint was all that was needed.DIGITAL CAMERA

When that same beef made a return appearance in a salad later in the week, it was joined by lots of toppings that almost made the bed of arugula and romaine disappear. Olives, cucumbers, artichokes, cannellini beans and tomatoes were among the players that created a very hearty main dish.

DIGITAL CAMERAWhen it comes to dressing a salad, I’m becoming a less is more person. It started because I was trying to cut back on fat and calories, but I soon realized that the salad tasted better and more “salad like” with just a drizzle of dressing. I’ve been making “scratch dressings” lately, taking liberties with the oil to acid ratio. Acids, herbs and flavors make up more than half the volume. The extra virgin olive oil, usually 1/4 cup or less, adds the flavor and richness that’s expected, but the other ingredients are the real stars.

This is a basic vinaigrette recipe that is open to as much interpretation as you desire. With all the wonderful vinegars out there’s a flavor for every mood. From Red Wine to Fruit Balsamics, each type imparts a distinct flavor. Other great choices are Sherry or Champagne vinegar. Rice vinegar has a light taste that lends itself to cucumber and Asian salads.DIGITAL CAMERA

A Basic Vinaigrette on the Light Side
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A basic dressing recipe that uses less olive oil than traditional vinaigrette. Use lemon juice instead of vinegar or use a combination of both. Add, subtract and adjust the ingredients to make you own dressing of love.
A Basic Vinaigrette on the Light Side
Print Recipe
A basic dressing recipe that uses less olive oil than traditional vinaigrette. Use lemon juice instead of vinegar or use a combination of both. Add, subtract and adjust the ingredients to make you own dressing of love.
Ingredients
Servings: Cup
Instructions
  1. Combine all of the ingredients except salt and pepper in a jar with a tight fitting lid.
  2. Cover jar tightly and shake until ingredients are completely blended.
  3. Taste dressing. Add a little salt and pepper and shake well, again. Taste and add more salt and/or pepper as needed.
  4. Store in refrigerator for up to one week.
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I’ve taken to grilling extra chicken or pork on the weekend to use for quick weeknight supper salads. Then it’s whatever topping that comes to mind…like Taboulleh.

DIGITAL CAMERAA side dish staple in Middle Eastern cuisine, it adds body,texture and flavor to a salad. It tastes best made the day before so the flavors can really get to know each other. I’ve adapted this recipe to align with my tastes. Parsley and mint are key ingredients, but I like them in moderation. To get nice uniform finely chopped herbs, I use a processor. I used green onions in this recipe, but I like red onions as well. A lemon juice based dressing is absolutely necessary and I like mine with a big hit of garlic.

Tabbouleh Salad
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This recipe is very adaptable. From side dish to main dish to salad topper, it's a tasty addition to any meal.
Servings
6
Servings
6
Tabbouleh Salad
Print Recipe
This recipe is very adaptable. From side dish to main dish to salad topper, it's a tasty addition to any meal.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Rinse the bulgur and allow it to drain. Heat the chicken broth to just boiling. Put the bulgur in a heat proof bowl. Add the broth and allow it to sit approximately 30 minutes.
  2. The bulgur should puff up some and be chewy, (but chewable.) If there is excess broth, drain it off, but it doesn't have to be bone dry. Leave the bulgur in the bowl.
  3. Place the parsley and mint leaves in the bowl of a processor. Pulse until finely chopped, but don't let it turn into a paste. Scrape the chopped herbs into the bulgur and toss to combine.
  4. Add the tomatoes, cucumbers, and onions to the bulgur mixture and toss to combine. Set aside.
  5. In a jar with a tight fitting lid, combine the olive oil, lemon, juice and garlic. Shake until completely blended. Taste and add salt and pepper to taste and shake again. Repeat adding salt and/or pepper if needed.
  6. Pour the dressing onto the bulgur mixture and toss once again to combine. Chill for 4 hours or overnight. Serve as a side dish or as part of a meal salad.
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So the salad was created. Romaine hearts held a generous portion of the Taboulleh. Some grilled chicken added lean protein. I threw some olives and feta cheese on top because that’s how I roll. I didn’t feel the need to add any dressing, but I’ll leave that up to you.

DIGITAL CAMERAI see many more salads in my future and my adventures with toppings and dressings will continue. Having more salad meals is a choice that I’m enjoying living with. I think I’ll be revisiting this topic again. Love, (And Happy Mother’s Day). Mama D