I just had to Google “frittata” to figure out how to spell it… awkward.
Moving right along.
If you read my blog often, you know how much I love quiche. Well, the way I see things, the frittata is quiche’s cousin: it’s got all the yummy eggy goodness of quiche, but without the crust. Sometimes, I feel like quiche but I want to forego the crust, so I make a frittata (read: I don’t have a crust in my freezer and am too lazy to go buy one).
In all seriousness, frittatas are a wonderful lighter alternative to quiche, with all of its flavour but less fat. Frittatas are simple to make and easily customizable, so you can try many versions before tiring of the dish. Plus, it seems really fancy, so you can serve this up at a brunch and wow your guests without slaving in the kitchen for hours. Bonus!
I have been eating lots of quinoa lately! It is a delicious, healthy whole grain, and apparently I can’t get enough of it.
I made this crunchy and colourful salad about 10 days ago and ate it every day for an entire week. There was so much of it! However, it did ensure that I was getting lots of veggies in every day. As a rule, I try to have a lot of variety in my diet. So, even though I ate the salad daily, I was still getting 6-7 different types of vegetables into my body in one sitting. That’s the kind of recipe I like!
I ate it for a week straight and looking at this picture, I'd eat it again now!
I went grocery shopping today and stumbled upon a new and exciting find: black kale. Kale is one of my absolute favourite greens, so I couldn’t believe my discovery! I also couldn’t believe I’d never seen any other variety of kale before… Needless to say, I snatched a bunch up and headed home, my head full of possibilities.
The black kale is more of a deep purple colour, and — as I soon discovered — turns a very dark purply green after it has been cooked. In terms of flavour, it is a bit earthier and sharper than green varieties of kale, but you can still definitely recognize the distinct, bitter fresh flavour that is characteristic of kale.
After carefully considering my options, I combined chopped kale, fresh goat feta, and sundried tomato pesto and stuffed a huge chicken breast full of the mixture before popping it into the oven. I could hardly wait the 45 minutes it took to bake the chicken, I was so excited, but it was well worth the wait!
This is the second installment of my March series, Foodie Friend Friday, in which I’m asking my fabulous cooking friends to write up their favourite recipe to share. For the first recipe, as well as a bit more background, click here.
This week, I am featuring my friend Garrett’s cooking skills! Garrett is a total whiz in the kitchen, and I was so stoked when he agreed to cook for this series. I have known him for about two years now; we met while we were both working at our university’s student government, and we’re now working together again at David’s Tea. Garrett is hilarious and I love his dry wit and every single article of clothing he owns. He is also really really good at his job and we have a lot of fun when we work together.
I first realized Garrett was an amazing cook when I found some pictures he had posted to Facebook of all these amaaaaaazing dishes he was making. The descriptions of his meals were seriously mouthwatering, and I’m sure you’ll agree with me by the time you’ve read through his recipe below.
When it comes to omelettes, spinach and feta are a classic combination. But when I’m not in the mood to wait for an omelette to cook (read: when I’m too hungry to wait 5 minutes), I toss the ingredients into my frying pan and whip up a plate of scrambled eggs with spinach and feta instead.
I like to shake things up when it comes to pasta. Sure, a traditional pasta with tomato sauce is always yummy and satisfying, but I’d rather come up with something weird and original using whatever I’ve got on hand.
My friends are often the guinea pigs for my cooking experiments, and in this case it was my friend Justin who tested it out. We both really liked the recipe, although the chickpeas were a bit hard (because I bought a cheap canned brand that I will never purchase again, and which was also responsible for this experiment). Otherwise, it was delicious and nutritious!
When I’m in a rush to make a meal, I will often make an omelette. Omelettes are quick, cheap, and healthy, and with a slice of toast or a few crackers, it’s a completely balanced meal. Omelettes are also a great way to use up leftover vegetables — I usually chop up whatever I have in the fridge, sprinkle some cheese and herbs on top, cover the whole thing, and finish getting ready while it finishes cooking.
The secret to a perfect omelette is to cook it at the right temperature and leave it undisturbed until it’s ready. Because you’re not moving the eggs around, it takes time to cook the mixture fully through. Keeping the heat on medium-low allows the eggs to cook without burning or sticking to the pan.