Smoked Salmon and Wilted Greens Frittata

I usually cook with recipes. I often make changes, but I like having a plan… a starting point. Recently, I’ve been improvising more. Instead of buying ingredients for specific meals, I’ve been making meals based on the ingredients I have.

IMG_0849

One of the dishes I threw together this week was a frittata with smoked salmon, wilted greens, and shallots. It was easy to make, tasted great, and was easy to reheat the next day at work!

Smoked Salmon and Wilted Greens Frittata

Serves 2

  • 1 tablespoon extra virgin olive oil
  • 1 shallot, chopped
  • 2 cups mized greens, coarsely chopped
  • 1-2 ounces smoked salmon, coarsely chopped
  • 4 eggs, beaten
  • salt and pepper, to taste
  • optional: cheese and/or fresh herbs

Preheat oven to 350 degrees. In a medium sautee pan, heat olive oil over medium heat. Add shallots and cook until softened, 3 minutes. Add greens and cook another 1-2 minutes, until the leaves begin to wilt. Toss in smoked salmon, and cook 1 minute. Pour in eggs and cook until eggs start to set, 3 minutes. Transfer pan to oven and cook 10-12 minutes, until eggs are fluffy and coked through. Season with salt and pepper, slice, and serve.

**I garnished my plate with slices from 1/4 of an avocado.

IMG_0848

This week is Bay Area Dance Week, so in addition to my usual jobs and classes, I’ve had extra rehearsals and shows. Quick meals have been very much appreciated!

What are your favorite fast meals?

IMG_0852

Happy eating!

-C

WIAW — A Modified Food Lover’s Cleanse

Late in December, I received an email from Bon Appetit about a New Year’s Foodie Cleanse.  I bookmarked the details, but was unable to do the “cleanse” at the time.  Lately, I have not been listening to what my body needs, and instead have made unintelligent and unhealthy food decisions.  I decided to jump-start my return to conscious eating by doing a modified Food Lover’s Cleanse.  Based on my schedule, tastes, and single status, I have edited the meal plan.

I started on Sunday, and have enjoyed it so far! For today’s WIAW Party, hosted by Jenn, I’ll be showing you my meals from the first three days of the plan.

WIAW GOES GREEN

Day 1: Sunday

Oatmeal and tea

Oatmeal and tea

Sunday morning I topped a bowl of oatmeal with half a banana, berries, and chopped walnuts.  I’m cutting back to just 1 cup of coffee while on the cleanse, so I paired my oatmeal with a cup of tea.

I indulged in my one cup of coffee for the day before heading into the grocery store.  Limiting my coffee intake makes me savor it so much more!

Kale Salad

Kale Salad

For lunch, I had a kale salad with tuna, white beans, and homemade sherry vinaigrette.

Apple-Blackberry Smoothie

Apple-Blackberry Smoothie

I had an apple-blackberry smoothie, modified to use soy yogurt instead of normal Greek yogurt, as an afternoon snack.  Yum!

Butternut Squash-Shiitake Ragout with Bulgur

Butternut Squash-Shiitake Ragout with Bulgur

Dinner the first night was delicious!  I made butternut squash-shiitake ragout and bulgur with parsley and lemon zest.  I ended the night with a dessert of fresh fruit.

Day 2: Monday

Raspberry Muesli

Raspberry Muesli

I had an early morning shift Monday, so I packed up breakfast and lunch the night before.  Breakfast was a tasty bowl of muesli, made with oats, raspberries, half an apple, soy yogurt, fresh squeezed orange juice, and walnuts.

Spinach salad

Spinach salad

Lunch was a spinach salad with lemon tahini dressing, topped with a hard boiled egg and some leftover grains.  I love the lemon tahini dressing!

Leftovers

Leftovers

For dinner, I had a bowl of leftover ragout and bulgur.  It was just as tasty the second time around.  I enjoyed another dessert of fresh fruit before hitting the hay.

Day 3: Tuesday

Smoked Salmon and Avocado

Smoked Salmon and Avocado

I normally go for sweet breakfasts, rather than savory, so I was surprised by how much I enjoyed the breakfast for day 3!  Mashed avocado and smoked salmon atop rye crackers made a very tasty meal.

I snacked on a hard boiled egg before a noon ballet class.  Hard boiled eggs are another simple food that I often forget, but always enjoy!

Butter lettuce salad with ragout and radishes

Butter lettuce salad with ragout and radishes

I opted to combine the butternut squash ragout and butter lettuce salad in one big bowl, rather than serving them side by side.  Topped with sliced radishes and lemon tahini dressing, this salad was filling and full of flavor.

I “cheated” on the cleanse for dinner, and instead went out with a friend to discuss her wedding plans!  I’m thinking of this cleanse as the start to some permanent changes in my diet and lifestyle, so I am not being too rigid with the rules.  I am eating mindfully, avoiding processed carbohydrates, cutting back on sugar, and decreasing my alcohol and caffeine intake.  That sounds pretty clean to me!

Happy eating!

-C

Linguine with White Beans and Tuna

I am moving away from San Francisco at the end of May, so I’ve been trying to enjoy the city as much as possible.  I have an ever-growing list of places to go and people to see!  I’ve balanced my galavanting with extra shifts at work, and while it’s been nice to be able to fund my frolics, I have no time left to take care of myself.  These days, I feel accomplished if I eat 2 homemade meals a day.

IMG_0773

I modified a recipe from Bon Appetit to make a quick and easy lunch dish earlier this week.  This pasta salad of sorts can be served warm or cold.  If serving warm, I’d suggest sauteeing yellow onion and wilting the spinach, rather than fresh red onion and greens.  I did a sort of awkward in-between version with wilted spinach and raw red onion.  You could also mix things up by using whole wheat or spinach noodles.

IMG_0771

Linguine with White Beans and Tuna

Serves 4

  • 8 ounces linguine
  • 10 ounces canned tuna packed in water
  • 2 tablespoons olive oil, separated
  • 2 cups spinach
  • juice from 1 lemon
  • 2 cloves garlic, pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1/2 red onion, chopped

Cook pasta according to package instructions.  Drain and rinse under cold water.

Meanwhile, whisk olive oil, lemon juice, garlic, salt, and pepper in a large bowl.  Flake tuna into the bowl.  Add spinach, pasta, beans, and onion.  Toss gently to coat.  Season lightly with additional pepper.

IMG_0768

This was a great meal to pack up and take to the studio with me.  With beans and tuna, it’s full of protein… Just what I need when I’m on the run!

I’m looking forward to a day off on Sunday.  I’m having some friends over for brunch (Tiramisu pancakes!), and then intend to spend the rest of the day in the kitchen.  I’ll get ready for another busy week by preparing some nice, healthy, home cooked food!

IMG_0770

Happy eating!

-C

Spinach, Pesto and Sausage Pizza

Pizza is often used to teach math, especially fractions and percentages.

I recently finished reading Barbara Kingsolver’s Animal, Vegetable, Miracle, in which, for one year, Kingsolver and her family ate almost entirely locally. They live on a farm which enables them to raise poultry and tend an incredible garden. At the end of each chapter, Kingsolver’s daughter Camille shared her thoughts, recipes, and seasonal weekly meal plans. I was inspired by the Kingsolver’s weekly pizza night to make my own pizza as close to 100% from scratch as possible.

Let’s see how I did with my “pizza math”.

The Elements

  • Crust
  • Sauce
  • Pesto
  • Cheese
  • Sausage
  • Spinach

Crust: 100% made from scratch

Pizza Dough, pre-rise

Pizza Dough, pre-rise

I often purchase pre-made pizza dough from Whole Foods or Trader Joe’s to have on hand to make pizza at home. But this time, I overcame my “fear” of yeast, and whipped up Camille’s recipe for pizza dough.

It was so easy, and delicious!

Note to self: make your own dough more often…

Sauce: 50% made from scratch

Pizza sauce ingredients

Pizza sauce ingredients

For the sauce, I followed my typical “recipe,” which involves throwing canned tomatoes and some seasoning into a pan. I used 1 can of tomato sauce, 1 can of diced tomatoes (I like my sauce chunky!) 1/2 cup red wine, a generous sprinkling of dried basil, a dash of red pepper flakes, and salt and pepper to taste. Combine all ingredients and simmer for 20 – 30 minutes.

Combined sauce, simmering

Combined sauce, simmering

While I have taken the step away from pre-made tomato sauces, opting instead to make my own from canned (no salt added) tomatoes, I give myself 50% on this one because I have yet to take the step towards canning my own tomato sauce. This is a definite goal for me this summer! I plan to grow tomatoes again this year (and maybe one or two other vegetables, but that is a story for another day), and I will definitely be canning my own 100% from scratch tomato sauce.

Pesto: 100% made from scratch

Pesto ingredients

Pesto ingredients

Our favorite pizza from Mellow Mushroom (our go-to take out pizza place) is Kosmic Karma, tomato sauce base topped with spinach, sun-dried tomatoes, mozzarella and feta cheese, fresh tomatoes, and a pesto swirl.

When I asked my husband what he wanted on our pizza, he asked me to recreate the Kosmic Karma. I was pleasantly surprised to find nice, local basil at the store, and jumped on the opportunity to make my own pesto, using walnuts instead of pine nuts (since that is what I had on hand).

Raw Basil Pesto

Raw Basil Pesto

Raw Basil Pesto

Inspired by Edible Perspective

Ingredients

  • 2 cups fresh basil leaves
  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 1/2 cup raw walnuts
  • 2 cloves garlic
  • salt and pepper to taste

Combine all ingredients in a food processor or high speed blender and puree until smooth. Add water as needed to reach desired consistency (I used 3 Tablespoons).

Pre-baked pizza

Pre-baked pizza

The Toppings: 0% made from scratch

I decided to add a bit of sausage to our Kosmic Karma imitation. I used a Tuscan sausage made in-house at my local Whole Foods using local pork. While I am happy with this choice of meat, no from-scratch points for me here… though I’m not sure I will ever reach the point of making my own sausage…

As for cheese, I chose mozzarella and goats milk feta. Kingsolver has a chapter on cheese making, which peaked my interest in this unexplored area of kitchen science. Kath makes it look easy… I might be ordering rennet and experimenting with cheesemongering in the near future…

His and Hers pizza slices

His and Hers pizza slices

The spinach also gets 0% made from scratch since it was neither local nor home grown…

So, let’s add things up:

“Made From Scratch” Pizza Math

  • Crust – 100%
  • Sauce – 50%
  • Pesto – 100%
  • Cheese – 0%
  • Sausage – 0%
  • Spinach – 0%

Total: 41.67% made from scratch

Delicious!

Delicious!

Had I made this without the sausage, my percentage would have been much higher… Not bad for my first foray into homemade crust.

This pizza was delicious, and it gave me great joy to know that I had made so many of the elements from scratch. The added time spent making crust, sauce, and pesto was time well spent in the kitchen.

What are your favorite pizza toppings?

-L

Mom’s Spinach Lasagna

I have always loved my mom’s lasagna.  When the whole family is home together, she will often make it for us.  Since there are a lot of us, she often makes one meat lasagna using her incredible spaghetti sauce, and one vegetable.

Spinach Lasagna

Spinach Lasagna

I invited some friends over for “Dinner and Downton” (you all watch Downton Abbey, right?) the other night, and decided lasagna would be good for the main course.  Since there were some vegetarians on the guest list, I made mom’s vegetable lasagna using spinach and mushrooms.

Just out of the oven!

Just out of the oven!

Spinach Lasagna

  • 1 box lasagna noodles
  • olive oil
  • 1 onion, chopped
  • 8 oz mushrooms, sliced
  • 20 oz spinach
  • 8 oz chive and onion cream cheese
  • splash of milk
  • 16 oz ricotta cheese
  • 1 egg, beaten
  • 8 oz shredded mozzarella
  • 4 oz shredded parmesan cheese

Cook lasagna noodles according to package instructions.

Heat olive oil in a large saute pan.  Add onion and cook, stirring occasionally, until soft.  Add mushrooms, and cook until slightly soft.  Add spinach and cook until slightly wilted.  Remove vegetables from pan and set aside.

Melt the cream cheese and milk in the saucepan.  Stir in vegetables.

In a bowl, mix ricotta and egg.

Grease a 9 x 13 baking dish.  Cover the bottom of the dish with a layer of noodles.  Top the noodles with half the vegetable mixture.  Spoon ricotta mixture over vegetables and sprinkle with both cheeses.  Add another layer of noodles, and vegetables, ricotta, and cheese.  Bake lasagna in a 350F oven for 40 minutes, until slightly brown on top.

The result is creamy, cheesy, and delicious!  Even after serving 5 hungry guests, I had quite a bit left over.   Darn…

Love having leftovers!

Love having leftovers!

I also served a nice, basic salad and made some baked apples for dessert.  Friends provided a tasty mushroom pizza and a delicious loaf of zucchini bread.  It was a real feast!

Spinach + cheese + noodles

Spinach + cheese + noodles

Happy Eating!

-C