Herb-errific Pasta Frittata

TWO PASTA RECIPES IN ONE WEEK?!  

Who am I, and what have I done with Ally?!

Well, I assure you that I really am myself...I just happen to have found another way that I LOVE to eat my pasta (strange, I know).  As you might have read from the "About" page, I love to watch the Cooking Channel.  In fact, one of my favorite programs is Giada at Home with Giada de Laurentis.  Unsurprisingly, Giada cooks with a lot of pasta (come on, she IS Italian, after all).  The other day she made this pasta frittata that looked sooooooo good.  Seriously, both Bo and I's mouths was watering by the end of the episode.  

A day later, we had a potluck-style party to go to.  So, I decided to look up Giada's recipe online and recreate it.  For the party, I followed her recipe to the tee.  It turned out really well - in fact, I received several rave reviews from party-goers; BUT...that got my wheels turning.  I started to think about ways that I could re-make Giada's admittedly delicious recipe EVEN BETTER with a few minor tweaks.  In the end, I:

• replaced the whipping cream with unsweetened almond milk;
• used 1/2C organic Parmesan and 1/2C organic cheddar cheese (instead of 1C Parmesan);
• replaced the thyme with a mixture of marjoram, oregano, and parsley; and
• garnished the frittata with plain Greek yogurt (the creaminess REALLY sets off the richness of the frittata perfectly).

If I do say so myself (and Bo agrees), I think my version is even better than Giada's!  Granted, her recipe was my inspiration, and without it to kick-start my creativity, I doubt that I would have come up with this dish on my own.  Regardless, I am pretty proud of my final product...and my tummy's pretty happy about it too!

Note: I know that the directions below might seem a little overwhelming; but truthfully, this is actually a very easy dish to make.  I simply wanted to be as clear as possible in my directions.  Don't let them scare you away from making this delectable dish...it's a crowd-pleaser, I promise!

Herb-errific Pasta Frittata
Serves 6-8

6 eggs (I used organic and vegetarian fed)
3T unsweetened almond milk (or any milk)
1/2C organic Parmesan cheese
1/2C organic cheddar cheese, shredded
3tsp dried marjoram
1tsp dried oregano
2tsp dried parsley
1/2tsp salt
1/2tsp pepper
3C penne pasta, cooked and cooled
2T EVOO
2-4T plain Greek yogurt (or sour cream), for garnish

Directions:

• Heat a large, non-stick saucepan over medium heat.
• Crack the eggs into a large mixing bowl.
• Add the milk, and whisk until smooth.
• Add the Parmesan cheese, shredded cheddar cheese, marjoram, oregano, parsley, salt, and pepper.
• Stir together.
• Add 1T EVOO to the heated saucepan.
• Add the pasta to the egg/cheese/herb mix, and toss to coat.
• Swirl the EVOO around the saucepan, and then immediately pour in the frittata mixture.
• Gently press down the frittata mixture.
• Cook for eight minutes.
• Loosen the frittata with a large spatula.
• Place a large plate on top and, in one rapid movement, flip the frittata over.
• Add 1T of EVOO to the saucepan, and then re-insert the frittata in the pan with the uncooked side down.
• Cook for an additional five minutes.
• Remove, cool for five minutes, and then slice into wedges.
• Serve with a dollop of plain Greek yogurt (or sour cream) alongside a fresh salad.

Just looking at these pictures has me ready for lunch.

I am SO. HAPPY. that we have leftovers!

Question of the Day:

Assuming you eat eggs (which - by the way - is totally cool if you don't...I didn't for years), do you prefer an omelet, a frittata, or a quiche?!  OH, and what are some of your favorite fillings for each?!

Blessings,

Ally and Bo

Baked Potato with Zucchini, Tahini, and Hemp Seed Cream

As I've mentioned before, I have a thing for potatoes.  In fact, I almost have a dozen recipes on my blog dedicated to the delicious root vegetable, including:

• Dill Potato and Pea Salad;
• Senora's Potatoes; and
• Fall's Sweet Potato Mash.

But today's recipe is a little different because it focuses on FILLING the potato with delicious yumminess that is both nutritious and delectable.  In fact, today's recipe includes a full serving of:

• vegetables;
• protein;
• carbohydrates; and
• healthy fatty acids.

What more could you want from a humble potato recipe?!

So what's all the hype about hemp?!  Well, come to find out it actually has a plethora of health benefits.  For instance (source for bullet points below):

• Hemp is a high protein seed that contains all nine of the essential amino acids.
• It has a balanced ratio of omega three and six fats.
• The protein content of the hemp seed is supposed to be very digestible (i.e. it does not cause bloating or gas).
• Hemp seed doesn't contain phytic acid (the anti-nutrient that prevents us from absorbing minerals).

To try out the little seed for myself, I recently bought a small jar's worth from the bulk bins at Whole Foods.  At first I wasn't quite sure how to use it; but once my wheels starting turning for this potato cream filling, I knew that hemp seeds would be the perfect, nutritional addition.

And man oh man was I right!

Baked Potato with Zucchini, Tahini, and Hemp Seed Cream
Serves 2

2 medium baked potatoes (or sweet potatoes)
salt, to season the potato skin
Smart Balance, for garnish
2 medium zucchini, cut into half-moons
2-3T tahini
2T hemp seeds
1/2 tsp salt
1/4 tsp pepper
~4T water

DON'T BE SCARED BY THE LENGTHY DIRECTIONS!

I just wanted to be as clear as possible for you.

Directions:

• Preheat your oven to 400 degrees.
• Poke several holes in your potatoes, lightly rub them with salt, wrap them in aluminum foil, and bake for 45 minutes (or until tender...every oven is different).
• Meanwhile, place the zucchini half-moons on an oiled baking sheet, and roast for 20 minutes.
• Remove the zucchini and place them immediately in your food processor.
• Add the tahini, hemp seeds, salt, and pepper to the food processor.
• Process on low for 30 seconds.
• Stop, and scrap down the sides.
• Process on low once again, but this time add the ~4T water while the processor is running.
• Process until smooth and creamy.
• Once the potatoes are finished baking, remove them from the oven.
• Spread a thin layer of butter (or in my case, Smart Balance) onto the potato.
• Finish by dolloping half of the Zucchini, Tahini, and Hemp Seed Cream onto each potato.
• Serve warm, alongside your protein of choice!

With the addition of the hemp seeds for protein and fatty acids, I ended up eating this potato and cream-filling all on its own for dinner.  Truth be told, I was simply too full to eat anything else; and miraculously, it kept me full for over SIX HOURS!

Playing with my camera's focus...

Sorry, I know today's post is a bit of overkill in the picture department, but I felt like I captured several good ones and I didn't want to waste them...hehehe. :)  This one (below) is one of my favorites!  I only wish that I would have been able to capture more of the color in the photos.  Contrary to what these pictures might make you think, the Zucchini, Tahini, and Hemp Seed Cream is actually a light green color (i.e. not cream/beige)!

Question of the Day:


What do you like to put on your baked potato?!  Are you a simple butter, salt, and pepper kind of person?! How about cheese, salsa, and scallions?  Or maybe you put something totally unique on your baked potato? 


Whatever it is, tell me all about it in the "Comment" section below!

Blessings,
Ally and Bo

Eggs...

Yes.  

I ate an egg.

Whoever you are, vegan or not, please don't judge me.

I have been eating eggs again for about two weeks, but I have hesitated to announce my decision on the blog for fear of a negative backlash from some of my vegan readers.

I hope all my fears are unfounded.

Why eggs?  You might ask...

Well, for me, I suppose it all comes down to what feels right in my heart of hearts.  My decision to become vegan was (or should I say "is" because I still eat vegan 95% of the time) based almost solely on my love of animals, my dislike of the way a number of animal products are produced, and my desire to play no role in that vicious cycle.

My beliefs on this topic have not changed at all.

So, how, you might ask, can I justify eating eggs while still holding these beliefs?

Personally, it all comes down to the source of the egg.  For instance, the eggs that I will eat are grown locally - here in Jacksonville - at a small farm that feeds their chickens only grass.  There are no roosters at this farm, and therefore the eggs are unfertilized.  As a result, the yolks of these eggs are almost orange, they stand high and proud once cracked, and the flavor is delicious!

Just in case you care, I don't eat eggs every day (Honestly, I don't think I need that much cholesterol in my diet!).  However, when I am craving them, or when they are called for in a recipe, I don't automatically subdue my craving or rush to the pantry for an egg substitute.  As for eating out, I still eat almost exclusively vegan because most restaurants do not serve eggs that are grass-fed and unfertilized (if you know of a restaurant in Jacksonville that meets that criteria, by all means, let me know right away!).

So that's it.  

That's my spill on eggs.

Whatever your personal belief on eggs - or any other food product for that matter - please know that my beliefs are my beliefs.  I would never seek to impose them on someone other than myself.

Most importantly, thank you for listening, understanding, and not judging.

Who knew sweet potatoes could be the perfect vehicle for a softly baked egg?!  By both capturing and absorbing the egg, the potato abounds in savory flavor and a delicate yet full-bodied texture.  Feel free to top this potato with your favorite salsa, guacamole, refried beans, or cheese; or serve this beauty atop a bed of spicy greens like arugula for a bright, summery bite!

Sweet Potato Egg Boats
Serves 2

2 small/medium sweet potatoes
2 eggs
2 tsp Smart Balance (or butter)
1/2 tsp salt
1/4 tsp pepper
1-2 T nutritional yeast (or cheese)

Directions:

• In a 400 degree oven, bake the sweet potatoes for 1 to 1 1/2 hours until soft to touch.
• Slice potatoes in half, scoop out a portion of the insides, and place the filling in a separate bowl.
• Carefully crack one egg per potato.  I chose to place the yolk in one side of the potato, and the majority of the white in the other side.
• Sprinkle with salt and pepper.
• Return to the oven and continue baking for 10-15 minutes until the egg is set to your desired consistency.
• Meanwhile, mash the potato filling, add in a pinch of salt, pepper, and butter, and stir in 1-2 nutritional yeast (or cheese).
• Once the egg is baked, top the potato with the butter and mashed potato filling, sprinkle with a small amount of nutritional yeast (or cheese), and serve immediately.

As you can see, I chose to serve our Sweet Potato Egg Boats alongside roasted asparagus and onions.  In my opinion, roasting really is the easiest and most delicious way to prepare vegetables.  For this side dish in particular, all I did was:

1. dice the onion and slice the asparagus into two inch pieces;
2. toss the vegetables with EVOO, salt, and pepper; and
3. roast for 20 minutes (flipping every 5-10 minutes).  

It really is as easy as 1, 2, 3!

Question of the Day:


Do you like eggs?  If so, do you prefer them scrambled, fried, over-easy, poached, hard-boiled, or hidden in recipes?!

Blessings,
Ally and Bo