Sunday, September 25, 2011

The Case of Falling for Frittata

I've tried frittata numerous times thinking it would be delicious. It makes sense, right – a quiche sans crust? But each time, I've been sorely disappointed that the eggs weren't smooth and fluffy like a quiche. Duh, a quiche is a flan. A frittata is an omelet. These days, I add pasta to my frittata, and I think of it as a sort of egg lasagna. Finally, I've come around to appreciating it!

Fall Frittata

3 eggs
1/4 cup whole-wheat penne rigate, cooked
1/4 cup penne rigate, cooked
1 zucchini, chopped
1 cup corn kernels, cut from the cob
1/2 cup feta, crumbled
1/4 chilli pepper, minced
1/6 onion, chopped
1/2 tsp lemon zest
2/3 tbsp lemon juice
1/4 cup fresh basil, chopped
salt
pepper
1 tsp olive oil

Preheat oven to 425ºF. Beat the eggs in the bottom of a large bowl. Stir in ingredients whole-wheat penne rigate to salt and pepper to taste. With a basting brush, coat the bottom and sides of an ovenproof, non-stick omelet pan with the olive oil, and heat to medium-high. Pour in the egg mixture and cook until the edges set, about 3 min. – if you think the frittata is browning too quickly on the bottom, lower heat to medium. Place in oven and bake until the centre is set, about 15 min. Remove from oven and let sit for 5 min. Invert onto a cutting board and cut into quarters. Serves 4.

Sunday, September 18, 2011

The Case of Egg Salad Sandwiches

I'm convinced it's possible to enjoy cruelty-free eggs ever since I vacationed at a small farmstead, when early Saturday morning I strolled to the hen house out back and gathered an abundance of eggs from clean straw beds, while chickens roamed inside and out. As a matter of fact, if memory serves, the day was so beautiful that most of the chickens were scratching and strutting around in the sun. The eggs they left behind seemed like treasures, warm to the touch, and yet I felt no guilt scooping them up, which I would have, had I sensed I was taking something those hens weren't willing to part with. Sadly, I'm convinced that mass production of what animals are able to offer as gifts, is another story.

Although a number of my recipes are vegan, no egg alternative I've tried so far inspires me. I keep experimenting.

Egg Salad Sandwiches

3 eggs, hard-boiled and shelled
1/2 tbsp grainy mustard
1-1/2 tbsps light mayonnaise
1/8 tsp curry powder
salt
pepper
4 slices whole-wheat bread
handful sorrel leaves (lemony)

Mash the eggs, and mix in the light mayonnaise, grainy mustard, curry powder and salt and pepper to taste. Spread on two slices of the whole-wheat bread. Top with the sorrel, then the two remaining slices of bread. Serves 2.

Thursday, September 15, 2011

The Case of Penne in a Creamy Sauce with Zucchini Sun-dried Tomatoes and Fresh Parsley

If you're like me and afraid to open your fridge for fear of all the summer squash accumulating inside, please go to my post, Penne in a Creamy Sauce with Mushrooms Sun-dried Tomatoes and Fresh Parsley, and instead of the mushrooms, use 1 lb zucchini, chopped.

     "No, that's alright, Kathleen. I've got plenty of zucchini. Thanks anyway."

Thursday, September 1, 2011

The Case of Creamy Lemon Zucchini Soup

Romance novelist Kathleen does all the romantic things you'd expect her to do, like lovingly tend a vegetable garden. Not only do I get the scoop on gardening, I get plenty of home-grown veggies. Especially zucchini. She tells me that due to the zucchini plant's reproductive talents, it's impossible to have too many zucchini recipes...or good friends to give zucchini away to. This soup is adapted from one of Kathleen's favourite recipes. It's easy as pie, nutritious, and has a unique lemon zing. I'm sure Kathleen serves it in a flowery bowl, with English scones and chilled butter balls. In my hands, it's a little more rustic – with crusty Italian buns and what looks like butter but is really Light Gay Lea Spreadables Butter with Canola Oil. 

Creamy Lemon Zucchini Soup

2 cloves garlic, chopped
1 lb zucchini, chopped (about 3 cups)
1/2 onion, chopped
1/2 lemon, juiced and zested
3 rounded tsps (for 3 cups) vegetable bouillon powder
1/4 tsp pepper
1-1/2 cups water
1/2 cup evaporated 2% milk

Simmer, uncovered, the garlic, zucchini, onion, lemon juice/zest, vegetable bouillon powder, pepper, and water until the vegetables are tender. Blend and return to the pot. Add the evaporated 2% milk. Serves 2.