Tag Archives: vegetarian

Sweet Potato Kale Frittata

Sweet Potato and Egg Stack

Sweet Potato and Egg Stack

The family worked out hard today: I ran 10 miles for the first time since the marathon back in March and they went to Kuk Sool Won for tournament training, which was four hours long. So an easy meal that had a lot of protein seemed to be in order. Along with that, the farm share had given me kale and sweet potato, which reminded me of making that before. Earlier in the week, I’d made this dish from Vegetarian Times, which was so absolutely delicious. Sweet potatoes with cumin are unbelievable. With that in mind, I concluded that instead of dicing the potatoes and then boiling them, I’d just grate them and saute them in the oil with the other ingredients, before adding the egg. This was a true win. You get the sweet potato flavor throughout the meal, instead of in chunks.

I also made a second frittata at the same time, much smaller, for my husband, who hates sweet potatoes. Compromise is what makes a marriage work, right? He made himself some pork chops to go with it. My daughter and I passed on those.

photo 2Now before you start a frittata, you really need a cast iron pan. I love mine so much, it’s really the only kind of pan I have now. (Bonus: they are cheap compared to other pans.) You can use an oven-safe pan, sure, but it’s just not as good as the cast iron. Since I made two, I have a small and a large version of the frittata.

Here’s what I did:

Ingredients:

  • 1 sweet potato, medium (large dish) OR 1 smallish potato (small dish), grated
  • 3-4 kale leaves, torn into small pieces
  • 2 cloves garlic, crushed
  • Half an onion (I always use sweet), diced
  • Oil
  • Thyme
  • Smoked paprika
  • Splash of vinegar. I used rice vinegar.
  • Salt
  • 6 eggs (large dish) OR 4 eggs (small dish) [You could go up two eggs for each dish too if you really like eggs.]
  • Couple tablespoons of milk
  • Parmesan cheese (I had the grated and the sliced and both worked well, so take your pick)

Method:

  1. Prep the ingredients as above to get ready. Preheat oven to 400. Heat the oil in your skillet. Crack your eggs in a glass container (I have about eight of those Pyrex cups and use one of those.) Add the milk and scramble your eggs.
  2. Add the onion and saute for a couple of minutes. Add the garlic and saute for another 30 seconds.
  3. Add the potatoes and saute until well coated. You may need to add more oil.
  4. Add the spices and mix into the potato mixture. Cook for about 3-4 minutes.
  5. Add the kale and your vinegar and continue to saute until the kale is properly wilted. This is about 2 minutes.
  6. Add the eggs, mixing with the ingredients until you have a fairly even distribution of ingredients. Cook for about 3-4 minutes or until the bottom has settled.
  7. Put the skillets in the oven and cook for another 10 minutes. Remove and add cheese on top.
  8. Cut into triangles and serve!

Feel free to change the seasoning. Heck, change the veggies! I have a friend who says when she’s at a loss as to what to do, it goes in a frittata. Very versatile, and quicker than a quiche. Plus, you don’t have the crust of a quiche, which let’s face it, isn’t usually all that great to begin with and is the least healthy part of the dish.

Baba Ghannouj

Baba Ghannouj

With feta and olives!

Last week, I had a zucchini and an eggplant and was wondering what I should make. So, instead of heading to the internets, I started at my bookshelf and found The Balanced Plate, by Renee Loux, which is a book I got from McClure’s here in town, which sells used (and new) books.

When I bought this book, I didn’t know much about it and it was a little too green for my tastes. Now that I’m a vegetarian, I love it! It’s one of these books that gets in depth about basic ingredients, how it is made, what to look for and what nutrients or benefits you get from eating said basic ingredient.  Bonus: this one had a recipe for Baba Ghannouj that needed one eggplant and one zucchini. (Well OK it called for two each, but I halved it.)

The family LOVED it, with a few critiques and when I got the farm share this week, again I had an eggplant and a zucchini. Why not do it again?

In part, because I forgot where I got the recipe and had to wing it. Still, that turned out OK again. So, merging what I did the first time with what I did the second time, you get this recipe:

  • 1 small eggplant
  • 1 medium zucchini
  • 1 bulb garlic
  • 1 small onion, chopped
  • 1 teaspoon sesame seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1.5 teaspoons smoked paprika

Cut the zucchini and the eggplant in half lengthwise and  brush with olive oil and salt. Put face down on a baking pan with parchment paper and bake for 30-40 minutes at 400 degrees. (The first time, we did this on the grill, which worked ok. Oven is better.) Take the chopped onion and the garlic bulb (just chop off the top) and put that in a foil pack with a little olive oil and put that in the oven with the eggplant and zucchini.

Remove from oven and let rest until you can pick it up. In the meantime, heat a skillet and add the sesame seeds and cumin seeds (the second time, I forgot the cumin and used walnuts, which was OK but the cumin will give it flavor) until fragrant. Add those to the food processor and process until ground.

Scoop out the eggplant and the zucchini from the rind and put in the food processor. Peel the garlic (I usually just squeeze the garlic out the top) and add that with the onion,  paprika, lemon juice and salt. Puree until smooth.

Serve with flatbread and feta and maybe even olives!

Next week, I am not cooking because I’m getting a new kitchen. I’ll post pix when it’s done. Wish me luck! In the interim, I found a few recipes hidden in drafts that I’ll publish at some point.

Zucchini Couscous

Zucchini couscous

The tomato/kale version

As with any summer garden or farm share, you’re gonna get some zucchini. Fortunately, we like zucchini, but you do end up having to be creative about how your’e going to use it.

So, I concluded it’d be good paired with couscous. And, I figured it’d be good with some tofu. So here’s what I did:

  • 1 cup of couscous
  • 1.5 pounds of zucchini and squash
  • 1 onion
  • 2 cloves garlic
  • Olive oil (enough for stir frying, I usually don’t measure, but put enough to coat the pan)
  • pinch of Chinese five spice (or a teaspoon, again a guess)
  • A tablespoon of soy sauce
  • half a tablespoon (or less sesame oil)
  • A splash of lemon juice
  1. Make the couscous and set aside.
  2. Heat the oil and add the onion until it is translucent. Then, add the garlic.
  3. Add the zucchini and toss until covered with the oil. Then, add the spice and liquids toss again. Then, the tofu and continue to stir fry until the zucchini is somewhat soft, but still crunchy.
  4. I added this mixture to the couscous.
  5. Now, then I did something that I didn’t really think through, so I add it as an optional step: I added chia seeds. I forgot that the chia seeds swell in water, which is kind of what they did. So, I added some feta and it kind of created a sauce and it turned out to be quite good!

Naturally, the next week I got even more zucchini, so I thought I’d make it again, since my husband did not get to try it. But, I made a few changes:

  1. I added two small kale leaves, since it looks small when I put the zucchini in the pan.
  2. I left out the chia seeds AND the cheese, in part because I was out of feta.
  3. I added a chopped up tomato near the end.

Also delicious! I’ve concluded you can make just about anything with soy sauce and sesame oil and it’s going to be good.