wild rice, mushroom, and lox frittata

June 8, 2013 at 12:32 pm (egg dishes, Fish)

Prep Wild Rice Before

Frittata

1 1/2 cups cooked wild rice

6 large eggs

2 large egg whites

2 tablespoons chopped fresh parsley

dill

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 teaspoons extra-virgin olive oil

1 cup chopped red onion

1 pound mixed mushrooms (cremini, white button, shiitake), sliced

1/2 cup finely shredded Parmesan cheese

4 thin slices lox (about 2 ounces), chopped

Preparation

Beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and dill. Position rack in upper third of oven; preheat broiler. Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice. Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.

Nutrition Per serving : 210 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 190 mg Cholesterol; 18 g Carbohydrates; 17 g Protein; 2 g Fiber; 681 mg Sodium; 424 mg Potassium 1 Carbohydrate Serving

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Butter Roasted Masala Potatoes

November 23, 2012 at 9:31 am (oven vegetables)

modified from http://www.indiansimmer.com

Ingredients-  Serves 3-4 as a side dish
1 ½ pounds baby potatoes (white, red, purple, or mixed)
1 tablespoon butter
1 tablespoon olive oil
½ teaspoon Sea salt
1 teaspoon curry powder
Method
Pre heat oven to 400f
Scrub the potatoes clean and pat them dry on a towel. Cut the larger potatoes in half, so that everything is the same size.
Melt butter in a small saucepan, and let it simmer till it is golden.
Place the potatoes, melted butter, olive oil, curry powder, and salt in a bowl and toss well.
Arrange potatoes in a single layer in a sheet pan, that is lined with parchment paper.
Bake for 30 minutes. Then flip the potatoes over.
Bake for another 20-30 minutes or till the potatoes are golden on the outside.
When the potatoes are done, remove from oven

Serve hot.

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Apple quick Bread

October 21, 2012 at 5:26 pm (Breads)

1½ cups flour
¾ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1 tsp all spice to taste
¾ cup sugar
¾ cup canola oil (1/2 cup in bread 1/4 cup to oil pan)
2 eggs
½ teaspoon vanilla

2 cups peeled and chopped apples (about 2 medium)
1/4 cup brandy

1/4 cup sugar

Pre-heat your oven to 350*F. Butter a loaf pan and set aside.

Combine the flour, baking soda, salt, cinnamon, nutmeg, all spice and sugar in a medium bowl. Add the oil, eggs and vanilla and stir until combined. Fold in the apples. Scrape batter into the prepared loaf pan and baked until a toothpick inserted into the middle of the loaf comes out clean, about 60 – 70 minutes.

with 10 minutes left on baking timer, mix brandy and sugar in saucepan on stove- medium heat.  dissolve sugar.

pour brandy and sugar mixture over bread immediately  upon removal from oven

Let cool 10 minutes before unmolding on to a wire rack. Let cool until just warm then slice.

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Candied Pecans

August 29, 2012 at 5:54 pm (Nuts)

  • 2 tbs maple syrup
  • 1/2 tbs butter

melt to boil together in pan

remove from heat

toss in

  • 1 cup pecans

sprinkle with mixture of

  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • nutmeg

bake 375 for 5 m inutes

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tempeh marinade

July 26, 2012 at 7:13 pm (Dips and Spreads)

For the marinade:

2 Tbs. extra-virgin olive oil
2 Tbs. balsamic vinegar
2 Tbs. low-sodium, gluten-free tamari
1 Tbs. gluten-free, vegan Worcestershire sauce
2 Tbs. raw apple cider vinegar
2 Tbs. water
1 tsp. liquid smoke
2 cloves garlic, minced
1 tsp. onion powder
1 tsp. dried mustard
1 tsp. dried coriander
1 tsp. smoked paprika
1 bay leaf, crumbled
Prepare the marinade by combining all the ingredients in a bowl or Tupperware container. Cut the tempeh into 8 pieces. I do this by cutting the rectangular block in half so I have 2 squares. Then I slice each square like a bagel so that it’s turned into 4 thin squares. Then cut each square in half so you have 8 thin rectangular pieces. Add the tempeh to the marinade, cover and let sit for at least one hour.

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Thousand Island Dressing

July 26, 2012 at 10:32 am (Dips and Spreads)

  • 1 cup  vegan mayo
  • 1/2 cup ketchup
  • 2 tbsp  mustard
  • 1 tbs horseradish
  • 2 tbsp relish
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp black pepper

mix together

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Roasted Red Pepper and Garlic Hummus

July 21, 2012 at 12:16 pm (Dips and Spreads)

  • 1 can garbanzo beans, rinsed and drained
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tbsp tahini
  • 1 roasted red pepper
  • 3-4 roasted garlic cloves
  • pinch of salt (to taste)
  • cayenne and chipotle to taste

blend

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Pumpkin Oats

September 18, 2011 at 7:40 pm (Breakfasts)

Pumpkin Oats

  • 1/3 cup oats
  • 1/4 cup Libby’s pumpkin, stirred in at end
  • 2 tbsp Granola, topping
  • 1 tbsp Sunflower butter, swirled on top
  • apple, chopped for topping

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Breakfast Bowls

September 13, 2011 at 6:53 pm (Breakfasts)

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Blackberry Breakfast Bars

September 12, 2011 at 7:43 pm (Breads, Breakfasts, Fruits)

  • 2.5 cups blackberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 + tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/2 cup all purpose
  • 1/2 cup whole wheat flour
  • 1 /2 cup quick-cooking rolled oats
  • 1/2 cup whole oats
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon baking soda
  •  1/2 cup  melted butter

Directions:

  1. For filling, in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.
  2. In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted butter  until combined.
  3. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an  9x9x2″ pan. Bake in a 350 oven for 20-25 minutes.
  4. Spread filling on top of baked crust.
  5. Press rest of oat mixture between 2 pieces of parchment paper and place on top of filling.
  6. Bake at 350 oven for 20-25 minutes more or till topping browns.
  7. Cool in pan on a wire rack. Cut into bars.

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