Mini Frittatas

 
I've made these mini frittatas (a frittata is essentially a crustless quiche) almost half a dozen times over the last month or so. I wanted a bite-size breakfast dish for Clara's birthday brunch and these were it! I've tried them a handful of different ways- with ham and bacon and broccoli and sausage. Each was a success. Whatever you choose to fill them with, the base recipe is simple and stays the same. Whisk some eggs and milk. Add some salt and pepper (and smoked paprika, please). Sprinkle in some fresh herbs and freshly grated cheese. Bake them 'till they're puffed and golden. And eat. (Or save them for later and reheat. They're still delicious. And convenient for entertaining!)

p.s. These work just as well in a mini muffin tin. It will make enough egg mixture to fill about 1 1/2 pans. Just be sure to reduce the baking time by a few minutes as they'll cook a bit quicker.

Mini Frittatas

INGREDIENTS
8 large eggs
1/2 cup milk (whole or low-fat)
1/4 tsp. kosher salt
1/2 tsp. smoked paprika (optional but recommended)
freshly ground black pepper
fresh parsley, chopped
fresh chives, chopped
Parmesan cheese, freshly grated
sharp cheddar cheese, grated (I used white cheddar)

filling options:
ham, diced
canadian bacon, diced
bacon, cooked until crisp and crumbled
sausage, cooked and crumbled
broccoli, cooked until tender and chopped
spinach, cooked until wilted and chopped

DIRECTIONS
1. Preheat oven to 375 F. Lightly grease a 12-cup muffin pan.

2. In a large bowl, whisk to combine the eggs, milk, salt, paprika, and freshly ground black pepper.

3. Fill each muffin hole a third of the way full with filling of choice (ham or broccoli, etc.). Sprinkle with a bit of Parmesan, parsley, and chives. Fill the muffin cups almost to the top with the egg mixture. Top with cheddar cheese.

4. Bake in preheated oven for 8-10 minutes, until puffed and just set in the center. Slide a spatula around the edges to remove the frittatas from the muffin cups. Serve immediately or at room temperature. (Can also be refrigerated and reheated later.)

Makes 1 dozen muffin-size frittatas.

(Adapted from Food Network)

Farro with Cucumber and Tomato

Hello spring! Chicago keeps teasing us with gloriously warm and sunny days and then suddenly dipping back into winter-worthy temperatures. But one thing is for sure: it looks like spring! The blossoms are out and our world has turned green. Having grown up in Virginia, I need some green to feel at peace. I've lived in some beautiful places- with grand mountains and lots of sunshine. But without some trees and lush summer beauty- I am not complete.

Time for some warm weather recipes. This salad will be a staple in our summer kitchen. It's light and refreshing but not bland or boring. Dustin and I couldn't believe how much flavor this simple healthy salad delivered. He was convinced there was some cheese hiding in there. (Because in our experience, most things without cheese are just not this delicious!)

Farro can be hard to find (and expensive). Trader Joes carries little bags of it for a couple dollars. You can find the rest of the ingredients there as well. The best thing about this recipe is that it is infinitely adaptable. Use cilantro or basil instead of parsley. Add a handful of spinach. Whatever vinegar you have on hand (white wine, apple cider, etc.) should work. Add some toasted chopped walnuts or slivered almonds. I already tried it with diced avocado and it was wonderful. You could even throw in some cheese (I'm thinking goat cheese or feta or mozzarella). Cheese never hurts.

Farro with Cucumber and Tomato

INGREDIENTS
10 oz. farro (about 1 1/2 cups)
4 cups water
generous pinch salt
1 lb. tomatoes, seeded and diced
1/2 red onion, diced
1 large cucumber, peeled (optional) and diced (I used several baby cucumbers)
1/4 cup snipped fresh chives
1/4 cup fresh Italian parsley, finely chopped
1 large clove garlic, minced
2 Tbsp. white balsamic vinegar
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine the farro and water in a medium saucepan. Add a generous pinch of salt. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the farro is tender. (This can take anywhere from 10 minute for par-boiled farro to 30 minutes for regular.) Drain well and then transfer to a large bowl to cool.

2. Once the farro is cooled, add the tomatoes, onion, cucumber, chives, parsley, and toss to combine.

3. In a separate bowl, whisk together the garlic, vinegar, and olive oil. Season with salt and pepper. Pour over the salad and toss to coat. Season to taste with salt and freshly ground black pepper. Serve chilled or at room temperature.

Serves 4-6.

(Adapted from Food Network)

Lemon Crinkle Cookies

Last week was Clara's first birthday! And so for the past month or so I've been trying out recipes to include on the menu for her party (a late morning brunch). These cookies easily made the cut. They're not-too-tart, not-too-sweet and completely lemony. I'm not fanatical about lemons, but I could eat a dozen of these. (Oh, and they freeze really well so they can be made ahead of time. Just let them come to room temperature before serving.)

Lemon Crinkle Cookies

INGREDIENTS
1/2 cup butter, softened
1 cup sugar
1/2 tsp. pure vanilla extract
1 egg
1 tsp. lemon zest
1 Tbsp. freshly squeezed lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar, for rolling

DIRECTIONS
1. Preheat oven to 350 F. Grease 2 large nonstick cooking sheets with cooking spray or line with parchment paper or a mat.

2. In a large bowl, cream butter and sugar together until light and fluffy.  Whip in vanilla, egg, lemon zest, and juice.  Scrape sides and mix again.  Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.  Scrape sides of bowl and mix again, briefly.

3. Pour powdered sugar onto a large plate.  Roll a heaping teaspoon of dough into a ball and roll in the powdered sugar.  Place on baking sheet and repeat with remaining dough.

4. Bake for 8-10 minutes or until bottoms begin to barely brown and cookies look matte (not melted or shiny).  Remove from oven and cool cookies about 3 minutes before transferring to a rack.

Makes about 18 cookies.

(Adapted from Lauren's Latest and Lahatchita Eats)

White Bean Dip

Bean dip isn't overly exciting. But it's just the thing I want to find in my fridge when lunchtime rolls around or the afternoon munchies strike and I'm tempted to dig into my stash of chocolate or grab a bag of chips. Spread it on sandwich. Or gather a mound of fresh veggies (and/or pita if you need carbs- I always do) and dip away. It took a bit of tweaking to get this recipe right. First off, it was wayyy to pungent. 1/2 clove garlic turned out to be perfect for us (baby girl and me, that is). I suggest starting there and adding more if you find it lacking. I want a bit of garlic kick, but don't want to still be tasting it the next morning. I also cut back on the olive oil. And in went some smoked paprika and dried oregano. You could definitely mess around with the seasonings though. Next time I think I'll try replacing the parsley with cilantro.

White Bean Dip

INGREDIENTS
1 15-oz. can white beans (canellini or great northern), drained and rinsed
1/2 clove garlic
2 Tbsp. freshly squeezed lemon juice
3 Tbsp. extra virgin olive oil
1/4 cup packed fresh parsley
1/4 tsp. dried oregano
1/4 tsp. kosher salt
heaping 1/4 tsp. smoked paprika
freshly ground black pepper, to taste

DIRECTIONS
1. Place beans, garlic, lemon juice, olive oil, parsley, oregano, and paprika in bowl of food processor. Pulse until chunky or puree until smooth. Season with freshly ground black pepper and more salt (if necessary), to taste.

Serves 6.

(Adapted from Food Network)

Citrus and Wild Blueberry Sauce

We've had this wild blueberry sauce frequently over the last few months, spooning it over pancakes, waffles, and toast. It's bursting with citrus (orange and lemon) and not syrup-y sweet. Just a touch of brown sugar cuts the tartness. (You'd probably want a sweeter sauce if you're topping a cheesecake or other dessert.) It's quick to make and keeps well in the fridge for over a week. And since it uses frozen blueberries (you can find the wild ones at Trader Joes or Whole Foods), it can be affordably made all year long!

*The puff pancake in the photo was good... but not "the one". I'm still searching for the perfect puff pancake recipe. I'll be sure to share it as soon as it's found...

Citrus and Wild Blueberry Sauce

INGREDIENTS
2 cups frozen wild blueberries
1/2 cup orange juice (freshly squeezed is best)
2 Tbsp. freshly squeezed lemon juice
1 tsp. lemon zest
1/2 tsp. orange zest
1/4 tsp. ground cinnamon
1/4 cup water
4 tsp. cornstarch
2 Tbsp. dark brown sugar

DIRECTIONS
1. Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium  heat. Stir in the lemon and orange zests and cinnamon; reduce the heat to low.

2. In a small bowl, whisk together the water and cornstarch until there are no lumps. Add the cornstarch mixture and the brown sugar to the blueberries and stir until thickened, several minutes. Remove from the heat and let rest 10 minutes before serving.

Makes 2 cups.

(Adapted from All Recipes)

Zucchini Fritters

Baby girl likes most vegetables. She doesn't mind slimy spinach or kale. She pops peas like candy and downs several sweet potatoes a week. Green beans, tomatoes, asparagus- she'll eat them all. But for some reason she refuses zucchini. I've tried offering it sauteed, roasted, raw, even scrambled with eggs. She still wouldn't touch the stuff. Until now. These zucchini fritters (I like to call them "cakes") won her over. (And my husband who'd be happy to do without zucchini as well.)

Simple (only a few ingredients). And quick (wringing the water out is the most difficult step). (And they still taste great the next day although they lose their crunch once refrigerated.) The sour cream/yogurt topping is totally optional. But recommended. Serve these with burgers or pasta or fish or just because. They're delicious.

Zucchini Fritters

INGREDIENTS
1 lb. (about 2 medium) zucchini, ends trimmed and grated
1/2 tsp. kosher salt
2 scallions, split lengthwise and thinly sliced
1 large egg, lightly beaten
1/4 tsp. kosher salt
freshly ground black pepper
1/2 cup all-purpose or whole wheat flour
1/2 tsp. baking soda
olive or canola oil, for frying

To serve (optional):
1/2 cup sour cream or plain whole milk yogurt
1 Tbsp. lemon juice
1/8 tsp. lemon zest
pinch salt
1/2 small clove garlic, minced

DIRECTIONS
1. In a large bowl, toss grated zucchini with 1/2 tsp. kosher salt. Let sit about 10 minutes before wringing the liquid out of the zucchini. (This can be done by squeezing it against the side of a colander or wrapping it in a clean dish towel or cheese cloth and wringing away.) Get as much liquid out as you can to prevent the fritters from being soggy.

2. Return the zucchini shreds to a bowl and add the scallions, eggs, remaining 1/4 tsp. salt, and freshly ground black pepper. Stir to combine. In a separate bowl, whisk together the flour and baking soda. Add to the zucchini mixture and stir to create a batter.

3. In a large heavy skillet (cast iron works great) heat 2 Tbsp. oil over medium-high heat until shimmering but not smoking. Drop small bunches of the batter onto the skillet (a few at a time so they don't become crowded) and flatten slightly with a spatula. Cook over medium-high heat until the edges and bottom are golden, 3-4 minutes. If they are browning too quickly, reduce the heat to medium. Flip and fry on the other side until golden, 2-3 minutes more. Remove from the pan to drain on a paper towel. Repeat with the remaining batter.

4. To make the topping, stir together the sour cream or yogurt, lemon juice and zest, salt, and garlic. Adjust seasonings to taste. Serve dolloped on top of fritters.

*Fritters can be kept warm and crisp in a 200 F oven on a baking sheet until ready to serve.

Makes 8-10 fritters.

(Adapted from Smitten Kitchen)

Turkey Meatloaf with Feta and Sun-dried Tomatoes

I'm not sure what to say today. I've got a lot of things besides meatloaf on my mind. The fact that it's April and only 40 degrees. That we suddenly need to find a new place to live (which is no small feat in this city where a decent apartment gets snatched within hours). That my baby is turning one in less than a month and there will be celebrating to do!

Now that my almost-one-year-old is eating mostly "real food" I take a slightly different approach to meals. I'm all about exposing her to as many different flavors and textures as possible. But I have to make sure whatever we're having for breakfast/lunch/dinner she can actually chew and swallow (with practically no teeth, mind you).

The girl-with-only-three-teeth loves meat. She devours the mini burgers I make her. But I've grown a little bored by our usual turkey version and thought this recipe sounded like the perfect alternative. If the "loaf" part turns you off (I have an aversion to the term "meatloaf" myself), consider this a giant burger baked and sliced. Or just go ahead and form it into patties and grill 'em. It would work deliciously. I might do just that next time around. This turned out wonderfully moist and packed with flavor from the garlic, herbs, and salty feta. Serve with whipped potatoes or roasted vegetables. Or on a bun.

Turkey Meatloaf with Feta and Sun-dried Tomatoes

INGREDIENTS
1/2 cup plain bread crumbs (I used whole wheat)
1/3 cup flat-leaf parsley, chopped
1/4 cup garlic and herb-marinated sun-dried tomatoes, chopped
2 cloves garlic, minced
2 eggs, at room temperature and lightly whisked
2 Tbsp. whole milk
1/2 cup feta cheese, crumbled (I used Mediterranean herb flavored feta)
1/2 tsp. kosher salt (although you could probably get away with 1/4 tsp.)
1/2 tsp. freshly ground black pepper
1 lb. ground turkey thigh

DIRECTIONS
1. Place oven rack in the center of the oven and preheat to 375 F.

2. Coat a 9x5 inch loaf pan with cooking spray.

3. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt and pepper. Add the turkey and gently stir to combine (I find it easiest to use my hands), being careful not to overwork the meat.

4. Pack the meat mixture into the prepared pan and bake until the internal temperature reaches 165 F (here's where you'll need that instant read thermometer), about 45 minutes. (Cover with foil partway through baking if the top or sides are browning too fast.)

5. Remove from the oven and let rest for 5 minutes. Slice and serve.

Serves 4.

(Adapted from Food Network)

Pizza with Brussel Sprouts and Bacon

Don't be scared of the brussel sprouts. If you have any reservations about eating them, this is the way to go about it. On top of a pizza, sauteed with bacon and smothered in cheese. Not exactly healthy, but at least you're eating your greens. I made a bacon-free version for my ten-month-old and snuck a few bites myself- and honestly, it was still delicious without the meat.

Pizza with Brussel Sprouts and Bacon

INGREDIENTS
1 recipe pizza dough
6 slices bacon, diced
2 large shallots, thinly sliced
2 cloves garlic, minced
1/2 lb. brussel sprouts, thinly sliced
salt and freshly ground black pepper
4 oz. white cheddar, shredded
4 oz. mozzarella, shredded

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. In a large skillet, cook bacon over medium heat until crisp. Set aside to drain on paper towels. Remove all but 1-2 Tbsp. of the bacon grease from the skillet. Add the shallots and garlic and cook for about a minute over medium heat. Add the brussel sprouts and cook for 3-5 minutes, tossing occasionally, until tender and wilted. Season with salt and freshly ground black pepper.

3. Preheat oven and pizza stone to 450 F.

4. Top prepared crust with bacon, shallot mixture, cheddar, and mozzarella. Bake in preheated oven for 8-10 minutes until the cheese is bubbling and the crust is puffed and golden brown.

Makes 1 large pizza.

(Adapated from How Sweet Eats)