Frittata

 

As per Wikipedia:” Frittata is an egg-based Italian dish similar to an omelette or crust-less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to “fried”.

There are a few rules to follow and mistakes to avoid. Here there are a few rules found in  Bon- Appetit magazine, Dawn Perry, BA digital food editor:

1.  “Dairy turns an ordinary omelet into a delicious, creamy egg cake.”

2. ” For every dozen eggs you use, you’ll need a half-cup of dairy. Six-egg frittatas get a     quarter-cup.”

3. “Whatever oven-safe pan you choose, be aware of how well it conducts heat. Because it retains heat well, a heavy pan like a cast-iron will continue to cook your frittata after you remove it from the oven.

4. “A frittata makes use of fully-cooked leftovers like last night’s roasted potatoes or this morning’s leftover sausage. But if you’re starting from scratch, it’s best to fully cook any addition that might release moisture into the eggs—mushrooms, tomatoes, and summer squash or zucchini are common “wet” culprits than can water down your eggs. Sauté them separately.”

5. “A good frittata should have the texture of custard: trembling and barely set. An over-baked frittata, in contrast, will have all the textural appeal of a kitchen sponge (and its interior will look strikingly similar). “You may want a deep golden-brown top,” says Perry, “But the reality of it is, when the crust is golden, the interior is over-baked.”

6.” Be sure to season your eggs with salt and pepper before adding them to the pan. A surface-level sprinkling of salt won’t penetrate the rest of the frittata”

7. ” Choose your cheese wisely: Although all cheese is delicious, not all cheese is created equal. Know what function you want your cheese to perform. Best options are cheddar, gruyère, and fontina cheese. 

 

Zucchini, Dill and Mushrooms Frittata: 

 

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Oven Ricotta and Spinach Frittata:

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Ham, Spinach, Cheddar Cheese  and Green Olives Frittata: 

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Reg Pepper, Spinach and Mozzarella Frittata:

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Capers, Parmesan Frittata:

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Enjoy !

Curry Cauliflower with Spicy Italian Sausages and spaghetti

I find curry dishes so easy and diverse. I bought this Spicy Italian Sausages to cook them with cabbage. You might already know how crazy we are about curry so my daughter made me change my mind and transformed  them into a curry dish, again. I know but it’s never too much curry for us 🙂

I knew I would have to use the mild version of the sausages for curry but my hubby added it also some more hot pickled red peppers.

How can he do that is a mystery to me 🙂

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What I used:

  • 1 head cauliflower
  • 4 spicy Italian sausages ( 450 g )
  • 1/2 package curry paste (Kitchens of India)
  •  1/2 package spaghetti
  • 5o ml cream
  • 1 teaspoon dry dill
  • salt and black pepper
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • chicken broth – home made if you have
  • 1/2 (350 ml) bottle of strained tomato paste

How you do it:

In a skillet add the chicken broth and let it simmer for 2-3 minutes.  Take the sausages one by one and remove small amounts ( balls ) with your hand and let them fall into the skillet.

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Wash and break the cauliflower in small florets. Put them in a food processor and bring them to the size of a green pea ( approximately )

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Prepare the sauce:

Add the chicken broth and curry pasta, tomato sauce    and cream into a small bowl and mix well.

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Add the cauliflower and the sauce to the meat and let it simmer for about 20-30 min on medium low heat.

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Now it’s time to put the spaghetti to boil in a large pot of salty water following the package instructions. Drain the spaghetti and add the cauliflower sausage mixture to the pot and give it a gentle stir. Season with more dill if needed and let it cook for about 5 minute so all fragrances combine.

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Bon Appetite !

 

 

Sunday’s Specials – Jan 15, 2017

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It should be a known fact that I tend to cook a lot on Sundays.

This weekend was full of firsts. From our morning smoothie to an afternoon dessert.  This morning, inspiration struck and I prepared a Grapefruit-Strawberry Smoothie made from 2 bananas, 6 ripe grapefruits and 250 gr of strawberries. Aside from the delicious taste,  I also fell in love with the color of it! Seriously, isn’t that amazing? I’ve added no addition honey or sweetener; it didn’t require it, in my opinion. 

But really, look at the color! Just the sight alone makes my mouth water! 

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Later in the day we had a  mushroom- red pepper and feta  frittata that did not make it to the post as it seems we were quite hungry and I forgot to take the picture. LOL 

For lunch, we once again tried something new. Turmeric Oven Roasted Turnip and Carrots.

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And there is no Sunday without a dessert. The new winner was Cocoa Cookies. They are even more delectable than they look 🙂 

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Have a great week ahead 🙂 

 

 

 

2016/2017 Tag

So I’ve been tagged in by Jess ( Thanks, Jess 🙂 ) and I decided to go for it. The tag was created by David from The Guy Who Said Always No.

Here are my answers to the questions:

1. Describe your 2016 in 3 words.

Stressful, restless and yet blissful.

2. Write the name of 2 people who have characterized your 2016.

Every day I am characterized by my mother.

Also I am impressed and inspired daily by all of the wonderful bloggers out there sharing their story, their life to inspire others 😉

3. Write about the most beautiful place you’ve visited in 2016 and why you liked it so much.

Sandbanks Beach; we haven’t traveled too much in 2016 due to work and school duties 🙂 but my better half and I discovered a beach not too far from our city that really made our summer: Sandbanks Beach: best beach in Ontario, Canada.

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4. Write the most delicious food you’ve tasted in 2016.

As  you might know by now I love curry so in 2016 for my birthday my husband invited me to a Indian Buffet: Tate of India, so all I could eat was curry. LOL

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5. Write the event which has marked you more of this in 2016 (even global event).

Donald Trump getting elected. 😦

6. Write the finest purchase you’ve made in this 2016, and if you want, link a photo.

  • Ninja Blender, 1000 Professional. ( Cashew milk in the making 😉 )

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7. Write 3 good intentions for this 2017.

  • Try to make a new recipe each month ( sweet and/or savoury )
  • Be more active
  • Write more on the blog

8. Write 1 place you want to visit in 2017.

I don’t have a new place in mind but I would love to go back to  Cabot trail, Nova Scotia.

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9. Write 1 plate/food you want to eat in 2017. 

  • Pavlova (a personal challenge for me)

Here are the lucky tagged 9 people 🙂

  1. Snapshotsincursive
  2. lapetitepaniere
  3. cookiesnchem
  4. Milanka’s Fine Food
  5. TiTaNiUm
  6. alittleswissalittlecanadian
  7. arusuvaiunavu.wordpress.com
  8. elsielmc.wordpress.com
  9. gypsybus28.com

Here are the Rules

  • Use the image that you find in this article.
  • Mention the blogger who has chosen you: Jess
  • Answer the questions.
  • Mention 9 bloggers/friends and let them know through a comment on their blog.

Thank you Jess fro thinking of me. 🙂

 

 

 

 

 

 

 

Sunday’s Specials -Jan 08, 2017

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Why do I like Sundays ? Because usually it brings us together for all the meals of the day.

Sunday like every other day I start  with coffee. Fresh brewed, hot coffee. However, I cannot drink coffee without milk so I started experimenting with Home made cashew milk: 

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For lunch: Vegan lunch: Veggie platter:

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and for dessert we had another special treat: Vegan Cinnamon Buns

( recipe soon on the blog 🙂 )

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Have a great week ! ♥

 

 

Orange – Apricot Crumble Bars

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Inspired by Gail from Snapshotsincursive.com  I tried my first dessert of 2017 which is also my first Crumble Bar. I have to admit I have a “bad” habit of changing the recipe which inspired me. This time, I substituted half of the flour with  quinoa flour, even though I did not research the properties of quinoa flour to see what effect it can have on the dessert. I just risked it. After all, where’s the fun without a little risk, right? Well, I was lucky this time 🙂 Would I use the quinoa flour again ? Absolutely! I will use a different proportion though: 1 cup of quinoa to 2 cups of all purpose flour.

Ingredients:

1.5 cups of all purpose flour

1.5 cups of quinoa flour

50 gr of ground almond

1 tsp of baking soda

1 stick of butter

3/4 cup of sugar

1 jar of orange jam plus 4 tbsp of apricot jam

Mix the two flour together. Add the sugar, almond ground and baking soda. Rub the butter and flour  mixture until it resembles coarse breadcrumbs.  Add half of the mixture over a prepared greased baking tin ( 9 inch x 9 inch ) and press down gently. Spread the orange jam over followed by the apricot jam. Crumble the remaining batter on top. Sprinkle the almond flakes and bake in the preheated oven for about 25 to 30 minutes.

Remove from the oven and let it cool completely ( if you  can resist it,  LOL ) and cut into squares.

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Thank you, Gail, for the inspiration! 🙂

 

Let’s veggie it up: Curry chickpea and leek in a boat

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Eating spaghetti squash has become very common in our household recently. I am still  working on discovering  what goes best with spaghetti squash and this week it was curry 🙂

FOR THE SQUASH:

2 medium spaghetti squash
2 tbsp olive oil
a pinch of salt and black pepper on each half

Preheat the oven to 400 F.
Wash and cut the squash in half, lengthwise. Scoop the seeds with a spoon and discharge them. You  could also save them and roast them for a snack.
Sprinkle the squash with salt, black pepper and olive oil. Place the squash in a backing tray lined with parchment paper; cut side down. Cook it for about 30 to 45 minutes, depending of the squash and oven. The squash is done when it’s tender and you can easily pierce a fork through the flesh.
Using a fork to separate the flesh into strands. I prefer to leave them right therein their own skin.
Serve immediately by itself or seasoned with veggie and / or meat sauces.

FOR THE CURRY CHICKPEA – LEEK 

1 large  leek

1 medium carrot

4 white mushrooms

2 cups of chickpea ( home cooked in advance )

1 tsp curry powder

1/4 tsp cumin and turmeric  powder

2 cups of veggie broth

( just to stay on the vegetarian side; you can use the chicken broth if you prefer )

2 tbsp extra virgin olive oil

1/2 tsp salt

1/4 tsp black pepper

First you need to start by cutting and cleaning the leek. When I buy leek I always cut it, clean it and store it in the fridge in a veggie bag, portioned for stews or soups. I try to use it within 2, max 3 days after I buy it.

I discharge the dark green ends ( the very dark and thick ones ) and use the light green and white parts. Cut it in half, lengthwise, and wash it in running cold water, thoroughly. If you have the time let it stand for about half an hour in a large bowl of cold water. You would be surprise of the deposit of dirt and sand from the bowl’s bottom. If you want to use the darker, greener part, cut them thin and start by adding those part to the pan after that the light green ones and the last the white parts. Like this you give enough time for the green ends to tenderize. I try to waste as little as possible every time by adding the dark green parts when I cook a veggie or chicken broth. It will add lots of flavor to the broth.

Coming back to the leek chickpea boats;) Heat a pan over a medium heat. Add the olive oil and  the leeks cut in small slices. Season with the salt and pepper. Add the grated carrot. (about one cup grated carrot ) and about half cup of broth and cook uncovered.  When the leek start to tenderize ( about 5 -7 minutes ) add the other spices and  mushrooms and cook for about 2 minutes. Add the chickpea and broth and simmer on low heat until the liquid is thickened.

Serve it over the ready squash boats ! There is only one more thing to add: yummy !

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Happy New Year Everyone !

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I would like to start by saying  ‘Thank you’ to every one of you by visiting my blog, for your comments and for your inspiration. The best thing about me returning to my blog after 5 years was to discover you all and to realize there is such a wonderful,active community for me to join. I really appreciate your visits and comments, it gives me courage and inspiration to go on.

Normally, I never write down my resolutions for the year but this time, I decided to try something new. 

So here there are my  2017 GOALS 

  • Fitness: move more in general: skip the street car from the subway to work and from work to the subway. This will add 30 minutes walk daily. 
  • MoneySave more: do not remove the money form saving just because I need one more thing to buy. 
  • Food: Eat less chocolate and bread ( in this order )
  • Recreation: Do more things I like to do: knit, post on my blog, read  
  • Health: Go earlier to bed: I wake up @ 5:00 am every morning but I go to sleep around 12:00 am each night, so is definitely not enough sleep. I do wake up refreshed but around 11: 00 am I feel like I need a nap. There is the moment where chocolate craving hits. LOL 
  • Do a relaxing thing every dayPlay more with my munchkins: Steve and Sherlock. They are so different and they play in their own way so I have to play the same amount of time with both :). Steve is more active and funny so I tent to spend more time playing with him. 😦  
  • Entertainment: Meet more with my friends: my best friend told me a few weeks ago that we haven’t been to a movie in three or four years. Crazy, I know. 
  • Well being: Manage anger better: go for a walk; change the scenario; take a  bubble bath; do yoga. 

Another one of my resolutions is to drink more water. You know how it is when you’re at work: you’re stressed, you want to finish that report on time, your colleagues are always asking you for this and that and before you know it, it’s time to go home and guess what? You’ve not had a sip of water since morning. Well, that’s me. But I am trying hard to put a stop to this and to make drinking water more enjoyable, I have started drinking homemade infused water. One combination that I absolutely adore is Citrus Spice Infused Water. Aside from being wonderfully refreshing, it also helps with digestion! 

Now this is a drink that you might expect to have during the summer when the weather is stiffing hot but really, you can drink this all year round. Just skip the ice cubes. It’s just as delicious, I  promise. 

Ingredients:

2 medium lemons

1 medium lime

1 clementine 

1 small cinnamon stick 

a few cloves ( about 5 )

1 tbsp pure raw honey

1 mint tea bag 

about 10 cups of filtered water 

Wash well with hot water: the lemon, lime and clementine. Cut into slices. Add all the ingredients to a pitcher, stir and enjoy it whenever you feel thirsty.  

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Christmas Morning Pancakes

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Makes about 10- 12 pancakes ( about 4 inch pancake )

Every Sunday morning our family will start the day feasting on pancakes. This past Sunday was even more special because it was Christmas day as well. I always get up early to get the batter started so by the time my hubby and daughter come to the kitchen, there will the perfect pancakes awaiting.

Our favorite are those loaded with blueberries but because it was Christmas morning I decided to use chocolate chips instead. 🙂

Right off the bat, my husband piled 6 pancakes onto his plate and devoured them with organic smooth peanut butter.  I have to admit I had three as well. Ops!  I just loved them simple like that. The chocolate chips did more than enough for my taste buds.

Ingredients:

  • 2 cups GO-GO QUINOA Pancake mix ( the ingredients listed on the package were: Organic brown rice flour, organic tapioca flour, organic kaniwa flour, organic pink salt, xanthan gum, Baking soda, baking powder. )
  • 1 tbsp peanut butter powder
  • 1 tbsp soft brown sugar
  • 1 tbsp chia seeds
  • 1 tsp pure vanilla extract.
  • 2 1/2 cups unsweetened cashew milk
  • 1/2 cup semi-sweet chocolate chips

In a large bowl add the flour mix, peanut butter powder, sugar and chia seeds. Whisk until all ingredients are combined. Make a well in the flour mixture and add the milk and vanilla extract.  Stir until just combined. Add the chocolate chips and fold them into the batter.

Heat a skillet over the medium heat. Pour 1/4 cup of a batter for each pancake. Cook until small bubbles form and pop on the surface and the bottom is golden-brown. Flip it over and cook until golden -brown, about 4-5 minutes.

Store the pancakes on a cooling rack over a baking sheet to prevent the steaming.

Enjoy !

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