Fancy {pants} Frittata

Sometimes I just need something super easy to make for dinner. 

Yet, at the same time, I need it to make me feel good about myself.

And it has to be yummy.

And the Husband has to approve.

And it has to be made of things I have languishing in my fridge.

Arg – Impossible, right? Wrong.

Enter Fancy Pants (and ridiculously, awesomely, embarrassingly easy) Frittata:

Just the word “frittata” feels sophisticated as it roooooolllllsss off the tongue (especially when the Husband says it. He also tried to incorporate it into a Lady Gaga song… another story altogether).

Mmmmm…. cheesy.

But seriously, with that fancy name and cute little triangle shape, you wouldn’t dream that this ‘lady’s brunch dish’ is glorified scrambled eggs. Way easier than an omelet (no flipping required), healthier than quiche, and perfectly customizable (do half-and-half with different ingredients!) this MUST be on your next ‘breakfast for dinner’ list…

Or weekend breakfast list. Or brunch for the parents list. Or pack for lunch to take to the office the next day list.

Again, seriously.

Fancy {Pants} Frittata

Ingredients:

Serves 4

  • 6 Eggs or 3 eggs and 1 cup of egg whites
  • About 1 Cup of Spinach, chopped
  • About 1 Cup of Mushrooms, chopped
  • 1/2 Onion, chopped
  • 1/2 Green Pepper, chopped
  • About 1/2- 1 cup shredded or crumbled cheese of your choice – I used goat cheese on one half, and part skim mozzarella on the other (His & Hers!)
  • Any other vegetables, meats or cheeses your little heart desires (Bacon? Parmesan? Broccoli? Go for it.)
  • About 1 T of Olive oil
Directions:
  • Pre-heat oven to 350.
  • Break eggs into a medium-sized bowl, whisk.
  • Sauté veggies in olive oil in an oven-safe 10″ skillet on medium-high heat until softened (about 5 minutes), add spinach for last minute or so.
  • Pour egg mixture evenly over veggies. Do not stir. Turn burner to low.
  • Sprinkle cheese over eggs – be as generous as you like ;)
  • Let the mixture cook on low for five minutes so the bottom begins to set.
  • Put the entire pan into the oven for 8-10 minutes, or until the eggs are set in the middle (no longer jiggly!).
  • Use a hot pad and pull pan from the over (remember not to grab that hot handle!) and let cool for a minute or so before cutting and serving.
  • Serve slices with fresh fruit, toast or yogurt or nutella or bacon…. you get the picture!
 

Enjoy!

Do you have an easy-but-seems-fancy dish that you love to whip up? Tell me about it!

P.S. I got a surprise visit from my college roomie, Chelsea last night! Thanks for the visit, C!

Yes, I am “R”… we also had an “A” and an “L”.

And yes, we were super hip ;) Not.

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Boston {carrot cake} Pancakes

Nothing brings back memories for me like the weather. Weird, huh?

…sometimes, it just feels like Christmas, or summer vacation, or camping, or the first day of school outside, you know? You can almost smell it, sense it, in the air…

Lately, Boston has been drifting on the wind.

A year ago, about this time, I visited my best friend Hannah in Massachusetts just before her graduation from college. We’ve known each other for a long time (learn more about our friendship in this post, and the other trip I’m planning to visit her here!), but school and work and travel and a wedding had kept us apart for too long.

So, on a whim, I hopped on a plane.

So worth it… isn’t it always?

It was a wonderful trip full of adventures, reminiscing, historic sights, whispers, hopes, plans and daydreams. Every minute of it was glorious, but one particular thing sticks in my mind more than the rest.

Not an ancient church, or view of the ocean…

It was a pancake.

A carrot cake pancake with maple cream cheese butter from Sugar Magnolia’s in Gloucester, MA, to be exact. Ahhh… a thing of dreams.

When the weather changed this spring, that pancake started haunting me once again. So, I decided to do something about it:

So sit back, grab a copy of the House of the Seven Gables or On Walden Pond, and enjoy.

Whole Wheat Carrot Cake Pancakes

Adapted from Smitten Kitchen and Food4Fitness

Makes about 8-10 small, 4-5 large pancakes

Ingredients:

  • 1 Cup of whole wheat flour
  • 1/4 Cup of wheat germ
  • 2 T Toasted chopped pecans
  • 2 t Baking powder
  • 1 1/4 t Cinnamon
  • 1/8 t Ginger
  • 1/8 t Nutmeg
  • 1/4 t Salt
  • 1 Egg
  • 1 T EVOO
  • 2 T Brown sugar
  • 1 -1 1/4 C Unsweetened vanilla almond milk (Start with one cup – add if needed)
  • About 1 1/2 -2 C Finely grated, peeled carrots (Peel to reduce bitterness, grate finely so carrots soften with cooking. Start with 1.5 cups, add as needed. )
  • 1 t Vanilla extract

Maple Cream Cheese Butter

  • 4oz. (1/2 block) Neufchatel Cheese (or cream cheese)
  • 2 T Maple Syrup
  • 2 T Butter, softened

Directions:

  • Combine flour, wheat germ, pecans, baking powder, salt and spices in a large bowl.
  • In a separate bowl, combine egg, sugar, milk, oil, carrots and vanilla.
  • Add the carrot mixture to the flour mixture and mix until combined.
  • Use butter or oil to grease a skillet or frying pan, and cook until done (about two min. on each side. I like to watch for bubbles on the first side, then flip!)
  • For topping, mix softened ingredients together and spread, dollop or dip generously. Garnish with real maple syrup and a dash of cinnamon.

These pancakes are dense, hearty, and packed with fiber and other good-for-you-ness. Not too sweet (you can really taste the carrots!), and perfect for an Easter treat, or any time you want to take a trip to Boston in your head…

What are you making for Easter this year? Do you have any special family traditions? Please, share!

Pear & Gorgonzola {Flatbread}

Flatbread makes everyone happy.

This recipe straddles the delicate balance that all hostesses search for: Something the ladies will love (and be impressed by) but that the husbands will still chow down on with abandon.

Enter Pear & Gorgonzola Flatbread. Perfect for parties (now one of my most “requested” appetizers!), or for a meal with salad, or just when you’re craving one of the most perfect sweet/salty marriages ever.

The stinky cheese makes foodies swoon, but it looks enough like pizza that dudes will grab a slice, too.

Talk about a win, win.

Pear & Gorgonzola Flatbread

Inspired by the California Pizza Kitchen

Makes 2 Flatbreads, Serves 8 as an appetizer

Ingredients:

  • 1 Medium onion (I used a Vidalia – on the sweeter side of spectrum)
  • 2 Pears (Try a mix of varieties for color)
  • About 1/2 Cup Gorgonzola cheese, crumbled
  • 1 Package of Whole Wheat Naan (Usually contains two flatbreads – Or, use pita or make your own from scratch!)
  • 2 T Earth Balance or Olive Oil
  • 1 T Garlic Gold or Olive Oil
  • 2 T Fig Vinegar (The fruit flavor works well with this recipe, but balsamic is a great substitute)

Directions:

  • Preheat oven to 400.
  • Chop onion into thin half-moons, and roughly slice pears (about 1/2 in. thick, varying sized pieces).
  • Add onion to medium/medium high heat along with Earth Balance. Add vinegar, stir occasionally, and cook until browned and almost caramelized – 10-15 minutes. Add sliced pears, stir. Allow to cook down and soften, about 5 minutes (you may need to add a little more EB).
  • Remove Naan from package, and lay on a baking sheet. Lightly brush with Garlic Gold.
  • Spread pear and onion mixture over flatbreads, then sprinkle (liberally) with the Gorgonzola cheese.
  • Place flatbreads in oven, and bake for 7-10 minutes, or until the breads are crispy and the cheese begins to melt.
  • Remove from oven, slice, and serve warm! Arugula, tossed with a little balsamic, makes a great garnish… and a great Cabernet :)
Enjoy!

Uncle Glenn’s {Cheesy} Potato Soup

Sometimes, it is better just NOT to know what is in your favorite dishes.

But, there’s a problem with that. If you never get the recipe, you’ll never be able to enjoy that cake, pick apart those little creamy-bacony-puff appetizer things, scoop up mom’s gooey dip, or…. savor Uncle Glenn’s Potato Soup.

So, continue if you dare. A staple at our family gatherings, this cheesy, rich goodness is so worth it… especially if you need to whip up something for a crowd after a day of sledding. Or intense game playing/movie watching/shopping/present wrapping…

{My Uncle Glenn, my sister, my dad and Lulu the puppy – Too. Cute.}

Uncle Glenn’s Cheesy Potato Soup

Serves 6 (double for a crowd!)

Ingredients

  • 1 Two lb. bag of cubed frozen hash browns (you can use fresh potatoes too, but hey – we’ve got a bunch of hungry cousins on our hands. Can’t dawdle).
  • 1 Jar Cheese spread (Yep. That’s Cheez Wiz. Don’t hate.)
  • 1 Qt. Heavy Whipping Cream, room temperature (You’ve already done the Cheez Wiz…why stop now?!)
  • 3 Chicken boullion cubes
  • 1 1/2 Cups Chopped Carrots and Celery (See – vegetables! This is practically a health food… Food chopper/processor is the easiest).

Directions:

  • Place potatoes and bullion cubes in a stock pot. Add water just to cover, cook on medium-high heat.
  • When potatoes are soft (poke with a fork), add cheese, carrots and celery. Stir until cheese is completely melted.
  • Slowly add heavy whipping cream, continue stirring.
  • Reduce heat to low, stir frequently.
  • Simmer for about 15 minutes until warm through, and well combined.
  • (Note: To thicken, add instant potato flakes!)

This rich, creamy, fast soup is best paired with crackers, bread, bacon bits, and enough green leafy things to make you feel better about yourself… or (Uncle’s recommendation) deer salami. That part is totally optional.

Be brave. You’ll be the hero of family tales for years to come.

Enjoy!

Do you have any indulgent, quirky, fun, family-gathering favorites that you are looking forward to this season?

Harvest Salad with {Apple Cider} Vinaigrette

Yes, there is squash involved. Avert your eyes now if you can’t handle another bite. But really… you’d regret it.

You are sort of getting this recipe third-hand: This dish was inspired by Steph, who was inspired by this dish from The Daily Garnish. The genius that she is (that’s a math teacher for you!), Steph substituted apple cider for orange juice in the millet recipe. As I was licking my fork after sitting down to dinner with her and her husband a few weeks ago, It dawned on me that it would make a delicious salad dressing. Boy, was I right! (Thanks girls!)

P.S. Little known secret fact about Steph: She loves Honda mini-vans. Shhhhh.

This salad is packed with everything I love about this season: Salty-sweet roasted squash, tangy Gorgonzola cheese, crunchy toasted pecans, tart dried cranberries and melt-in-your-mouth pan-fried cinnamon apples. I declare these match(es) made in heaven.

A perfect accompaniment to any meal (Like Thanksgiving…), but this delightful concoction could be great as a main dish as well. Add chicken, toast a crunchy baguette, and you’re set. (Or, you could have it at 9:00p.m. with leftover quinoa loaf and BBQ sauce like we did. Super classy.)

Harvest Salad with Apple Cider Vinaigrette

Serves 4 (ish) as a side dish

For the Dressing:

  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons apple cider
  • 1 teaspoon Dijon mustard

For the Salad:

  • One squash, thickly sliced – I used a Sweet Dumpling, but Acorn or even butternut would work as well (you would just need to peel and cube the butternut)
  • One to two apples, sliced – Depends on size
  • 1/3 cup of pecans, toasted and chopped- Can use without toasting, but they are more flavorful after a just a little bit of time in a dry skillet!
  • 1/3 cup Gorgonzola crumbles – Any strong cheese will work, and even Feta in a pinch.
  • 1/3 cup dried cranberries
  • About 6 cups of spinach or mixed baby greens
  • 1 T Earth Balance, or olive oil (or butter) for sauteing
  • A few dashes of cinnamon

Directions:

  • Slice squash, and bake on a foil-covered baking sheet with olive oil and salt at 400 degrees for about 25 minutes, or until it starts to get a little brown and caramelized. You will probably have leftovers… never a bad thing.
  • While squash is baking, combine the dressing ingredients, and whisk. You will have plenty for a crowd, or just to save in the fridge for another day.
  • Toss the sliced apples into a skillet with the Earth Balance or olive oil, and sprinkle with cinnamon. Let them cook until tender (they will smell soooo delicious!), about 15 20 minutes minutes on medium heat. Note: These apples are wonderful on freshly baked biscuits with honey (like my mama makes)…or almost anything for that matter.

  • Arrange cooked squash, apples and other toppings over a bed of greens, and serve! I like to have my dressing on the side, but feel free to toss a little in with the finished salad if you like.

When you eat this salad, it’s like the entirety of the month of November is having a party in your mouth. You wouldn’t want to miss out on that, would you?!

So, slip on your comfy PJ’s best party dress, grab some leftovers baguettes, and enjoy…