Fluffy Frittata

About a month ago a friend of mine shared a method for making frittata that solves the problems with presentation I had previously had with frittata.  This method allows the frittata to be cooked completely without being stuck to the pan you cook it in.  It allows for much more elegant slices than I have previously been able to accomplish.  I have since expanded the recipe to include various combinations of vegetables.

The basics stay the same no matter what other vegetables you add.  This recipe makes two 5 inch round frittata.

 8 eggs, beaten
3 medium potatoes, sliced in thin half discs (cut the potato in half, place cut side down and slice thin coins)
one medium onion sliced thin
3 garlic cloves, minced
canola oil

In a separate pan from the one you intend to cook the frittata in, cook the potatoes in a little canola oil until they are soft and starting to brown on the edges.  Put cooked potatoes in a large, heat proof mixing bowl. Cook the onions until they are soft and starting to color (or you could caramelize them slowly).  At the end of cooking the onions add the garlic in, allow the garlic to get fragrant before adding the onion mixture to the potatoes.  Add in any other veggies you like:
two large kale leaves
a handful of spinach
one zucchini's worth of coins
a handful of basil
thinly sliced red pepper

Generously season this mixture with salt and pepper and toss to combine.

Pour the beaten egg into the bowl and toss to coat the veggies.

At this point you should prepare to cook.  Coat the bottom and sides of your pan (I used a 5 inch cast iron pan, this size is recommended, but non-stick should work just as well.  Any larger might make for a difficult time flipping) with canola oil and heat over medium heat.  While the pan is getting hot, oil a light dinner plate lightly.  When the pan is hot, add half the mixture and push down into the pan.  Allow to cook about five minutes, then check around the edges with a spoon to make sure it isn't stuck.  Invert your oiled plate on the pan, place your hand on the bottom of the plate, and flip.  Check the pan and clear it of any stuck egg before sliding the mixture back into the hot pan.  Use a spoon to push the edges in and flatten the top.  The first flip will probably be a bit messy, but don't worry, each flip will make the frittata prettier.  Continue cooking for about five minutes and flipping until both sides are golden brown.  You can make a slit in the frittata to make sure the inside is cooked, just make sure to flip it one more time to reseal the slit.  I made a video of flipping the frittata so you can see the process.

Avocado Chicken Salad

I don't know how it has been in other places, but here in New Jersey we have been experiencing on and off heat waves this spring.  There is nothing worse, on a hot day, than turning on the stove or, god forbid, the oven.  John and I have been trying to come up with meals that are cool and require the least amount of heat creation to produce.  We love chicken salad, especially my curried chicken salad with grapes (recipe to come), but this week I decided to try something new.  I wanted to make a chicken salad without the mayonnaise.  That is where the avocado came in.  I served this salad on small Boston lettuce leaves, and in pita shells as sandwiches.

 Avocado Chicken Salad

three poached chicken breast pieces, shredded, or the meat from one small grocery store rotisserie chicken to eliminate cooking heat entirely
two ripe avocados
juice of one lime
splash of hot sauce (I use Chulula)
handful of cilantro, minced
one orange bell pepper, chopped
salt and pepper to taste

Mash the avocados, add the lime, hot sauce and cilantro.  Mix thoroughly and season to taste.  Add the shredded chicken and bell pepper, mix until the avocado mixture coats the chicken.  Refrigerate about one half hour before serving.

What cool meals do you like to eat in the summer months?

Vegan Banana Nut Muffins

Have you guys checked out Lunchbox Bunch?  It is an awesome vegan food blog that I have been obsessing over.  Although I am not vegan, I love to cook and bake vegan so I don't have to feel guilty about all my food.  Remember my Banana Nut Muffins?  Well, I have been on a sort of crazy healthify-ing kick (yes I know that isn't a word) and I had a bunch of bananas that were getting to the "I need to bake something with these because we can't eat them like this" stage.  I reworked the recipe a bit and made it vegan and really focused on the more healthy grains.  Anyway, they turned out really well and I think I should share the results.

Vegan Banana Nut Muffins

1 cup all-purpose flour (I bet you could substitute a gluten free all purpose mix, but I haven't tried it)
1 cup oat flour (while you could make this by processing oats until they are shaggy, I like the smoothness of store bought)
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
pinch nutmeg
2/3 cup chopped walnuts
1 tbsp ground flax seeds
3 tbsp non-dairy milk (I used almond milk)
1/2 cup raw sugar
1/4 cup maple syrup
1 1/3 c mashed ripe bananas
6 tbsp coconut oil
1 tsp vanilla
walnuts for garnish

In a small bowl, combine the flax seeds and non-dairy milk.  Let sit about half an hour.  This will get a little gelatinous.  It will act as your egg substitute.

Preheat the oven to 375 degrees. Get out your trusty muffin tin line it with cupcake papers.
Mix the flours, baking powder an soda, spices, and nuts in a large bowl.  Mix the soaked flax seed mixture, sugar, syrup, banana, oil, and vanilla in a medium bowl.  Fold the wet ingredients into the dry, until just moistened.  You want the batter to be light, so don't over mix.

Fill the papers about half way.  I used a 1 1/2 inch scoop for a perfect fill. Press some extra walnuts gently into the tops of the muffins and bake between 18 and 21 minutes.  The muffins are done when they have browned a little on the tops and bounce back when you poke them.

Enjoy these guilt free muffins!

Cauliflower Crisps

So I've heard of people doing this with broccoli and I have certainly done it with kale, but I thought I would share this super easy recipe for cauliflower.  I served it with the Pork Tenderloin and the Ginger Potatoes.

Simply cut a head of cauliflower into florets, put them in a bowl, drizzle with olive oil and salt and pepper, and toss until coated.  It takes about two tablespoons of oil for a small head.  Spread thin on a baking sheet and bake at 350 degrees about forty minutes, tossing every 15 or so.  They should get a nice crisp brown and enjoy!

Fingerling Potatoes with Ginger and Mint

I discovered this dish originally through a recipe in Gourmet Magazine.  Over the years I have modified and tweeked it until I think it is perfect, just savory enough with a little kick.  I think absolutely anyone would love it.

Fingerling Potatoes with Ginger and Mint

3 tbsp sesame oil (one reserved)
2 tbsp canola oil
1.5 lbs fingerling potatoes, cleaned and halved
3 tbsp minced ginger
2 cups water
1/2 tsp chilli powder
1/4 tsp turmeric
1 cup mint, chopped
zest and juice of one lime

Heat 2 tbsp sesame oil and the canola oil in a frying pan over medium high heat, add the potatoes and half the ginger.  Cook the potatoes turning regularly for ten minutes.  Some of the edges should be slightly browned.  Remove temporarily from the heat and very carefully add the water, chilli, and turmeric.  At this point you can generously salt and pepper.  Return the pan to the heat and cook the potatoes uncovered until almost all the water has evaporated, about half an hour.  Keep an eye on it.  At this point, the potatoes should be tender, if they are not, add more water and continue to cook until they are.  Add the reserved oil, the remaining ginger, and the mint.  Stir until this sticks to the potatoes, about 3 minutes.  Stir in the lime juice and enjoy!

Marinated Pork Tenderloin

I modified this recipe from one on Chef Mommy.  I didn't make many changes, but the ones I did are important.  First off, I omitted the Worcestershire Sauce because it has anchovy paste in it, and I am allergic to fish.  Without it, the recipe does not suffer.

Marinated Pork Tenderloin

1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
juice and zest of one lemon
4 tbsp chopped cilantro
1 tbsp dry mustard
1 tsp black pepper
3 garlic cloves, minced
1 lb pork tenderloin (I bought an organic tenderloin, and the quality difference was noticeable.)

Combine all the ingredients in a gallon sized plastic bag and marinate in the refrigerator for at least 3 hours.  I took it out at the three hour mark and it turned out very well. 
Preheat the oven to 350 degrees.  In a large cast iron skillet over medium high heat, sear two sides of the tenderloin for three minutes each side.  Place the whole pan in the oven and cook for 30 minutes or until the internal temperature is 160 degrees.  Remove from the oven and flip the tenderloin.  Let sit about ten minutes before slicing thin.  I served this roast with new potatoes with ginger and mint, and crispy cauliflower.  Both recipes to come.  Enjoy!

The cake is a lie (this time it really is)

When I came across this post online, I knew I had to try my hand at making a meatloaf portal cake.  With no party to serve it for, there were two things I knew, I could just use mashed potatoes as the icing (because it didn't need to be one hundred percent accurate), and it should be small.  I made it in 6 inch cake pans and it is enough for about six servings.

Cute, right?  The "cherries" are actually cherry tomatoes.  I iced it with potato like you would any cake and used a plastic bag full of potato to make the dollops on the top.