Vegetable Frittata

My dad turned me on to making frittatas. It was a dish that he made many times over the years and every time it turns out a little different than the time before. Why? Because we usually just throw in whatever veggies happen to be on hand. So experiment and see what your favorite combination is!

Vegetable Frittata

2 Tbsp Olive Oil (I use flavored such as garlic or habanero flavored for a kick)

6 small baked red potatoes, diced

1 C fresh spinach

1 C chopped asparagus

1 small onion

2 garlic cloves (minced)

salt and pepper to taste

6 eggs

1/3 cup of milk

1/2 C Feta or shredded cheese of choice

Heat olive oil in a skillet over medium heat. Place onions, garlic, asparagus, and potatoes into the pan, sauté until lightly caramelized. Add in the spinach, season with salt and pepper, and cook until the spinach begins to wilt, about one to two minutes.

In a medium bowl, beat together eggs and milk. Pour into skillet over the vegetables. Reduce heat, cover, and cook for five to seven minutes, or until the eggs are firm. Top with cheese and let melt.

Another option would be to partially cook the egg and vegetable mixture on the stove, until egg retains a little liquid to it, and transfer into an oven safe dish (or cook in oven safe pan) and put in the oven at 350 degrees, cooking until eggs are fully cooked and the mixture has a lightly golden brown across the top.

Stuffed Zucchini

My parents anniversary was coming up and we typically spend some time together on that day to celebrate what was the start of our often time crazy but always loving family. Since I was going to be out of town for both their anniversary and my birthday, I decided I would cook them dinner. I knew that no matter what I made, they would love the thought and effort behind it, but of course I wanted it to be delicious too! Both of my parents have nurtured my love of cooking and I always love being able to share the finished product with them.

So for this very special meal, I decided to go with a stuffed zucchini. I'd never made it before, but saw some recipes on Pinterest that looked very good. I blended a few things from different recipes and added some things of my own and was pleased with the results.

Ingredients:

• 1 lb ground turkey
• Sm white onion chopped
• 3 large cloves garlic minced
• 1 med red bell pepper diced
• 1 can of diced tomatoes
• 4 large zucchini
• 1 Tbsp dried basil
• 1/2 tsp fennel seed crushed
• salt and pepper to taste
• 1/4 C Italian style bread crumbs
• 1/4 C Italian style fine shredded cheese
• 1 Tbsp extra virgin olive oil

Heat grill to medium heat. Slice zucchini, stems on, in half length wise. Scoop out the centers, trying to keep in tact for use in the stuffing. Set aside. Lightly salt and pepper the zucchini halves and set aside and start making the stuffing.

Place a large pan over medium heat, add olive oil and warm. Add the onion, garlic, and red bell pepper, cooking until pepper is soft and onion is transparent. At this point, put the ground turkey into the pan and cook until no longer pink. Add salt, pepper, basil, and crushed fennel seed. Add zucchini and diced tomatoes. Let simmer until zucchini softens. Drain. In a mixing bowl, add meat and vegetable mixture with bread crumbs and cheese. Combine thoroughly.

Brush edges of zucchini halves with oil. Place halved zucchini on grill for about five minutes, or until softened and grill marks appear on zucchini. Remove and allow to cool slightly before stuffing. 

Stuff zucchini with mix and return to grill to warm through. Top lightly with cheese and allow to melt. Serve alone or with side of rice, quinoa, or side salad.

Twist on a Family Favorite ~ Zuppa Toscana

My boys love the Zuppa Toscana soup at Olive Garden... or at least the version of it their aunt makes. It was always one of my favorites as well. Cream soups laden with sausage and potato? Yum. I love dairy, but unfortunately it doesn't always love me back, so I often try to find ways to cut it out where I can. While I don't know how much the changes affected my soup in the nutritional data department, I do know that the flavor was fantastic and I had two boys who left the table with empty bowls which is always a good sign. So how did I make our version of the soup? Let's get down to the nitty gritty shall we?

The Boy's Zuppa

Ingredients:

• 1/2 med fennel(anise) bulb, chopped
• 1/2 med white onion, chopped
• 3-4 large garlic cloves, minced
• 1 tsp extra virgin olive oil
• 1/4 cup Chardonnay
• 1 lb chicken or turkey Hot Italian Sausage
• 1 lb chicken or turkey Sweet Italian Sausage
• 6 sm - med russet potatoes washed, skin on
• 1 Tbsp Italian Seasoning
• 6 cups low sodium chicken stock
• 1-2 bunches of kale, cleaned and chopped 
• 2 cups Unsweetened Almond Milk

Directions:

Heat the olive oil in a large soup pot over medium heat. Lower the heat and add the fennel, white onion, and garlic. Cook until transparent and starting to caramelize. Pour in the Chardonnay to de-glaze the pan. 

Add the Italian Sausage to the pan and cook thoroughly. Drain excess oil and any grease from the meat mixture. Return to pan. Add the potatoes, Italian seasoning, and chicken stock.

Bring to a boil, reduce heat and allow to simmer for 10-15 minutes or until the potatoes become tender, careful not to over cook them. Skim off any excess grease from the surface of the soup. 

Add the chopped kale and the Almond milk. Return to a simmer. Allow to cook until the kale is wilted, about another 10 minutes. 

You are ready to serve! 

Doesn't that look delish? I have to be honest. It's not as creamy as the Zuppa Toscana that my sister introduced us to years ago, but it was still pleasing to our tummies and we left the table satisfied and smiling. If you give this recipe a try, I hope you enjoy it as much as we did. I am sure the wine addition isn't super healthy, but I love the flavor of wine in cooking. Happy eating, my friends!