dinner

Asparagus and Turmeric Dinner Frittata

When I’m at a loss for ideas and need an easy, “gimme” dinner, I can pretty much always count on eggs! It’s rare that I don’t have a dozen in my fridge and I use them in everything from breakfast to baking, and when in a pinch, dinner.

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Frittata’s are the lazy couple’s answer to an omelette as you don’t have to worry about flipping or an end-product that is too wet or runny. The filling can be whatever you have on hand and the slices are great warm with a side of toast, or eaten cold the next day.

Feeling in the spring mood, we recently enjoy an Asparagus and Turmeric Frittata for dinner upon deciding that we really didn’t want to decide on anything to eat. When you conveniently have nutritious foods in your fridge and pantry, dinner can actually take very little planning or thought at all!

And yes, eggs are nutritious, everyone! Despite what the recent #fakenews that is spreading, eggs- yes, even (especially) the yolks- are rich in protein, healthy fats, and vital micronutrients such as choline, vitamin D, and lutein. So, if anyone asks why you’re eating little bombs of cholesterol, just tell them, “my dietitian told me to!”

Asparagus and Turmeric Frittata- serves 2

Ingredients

  • 5 pasture raised eggs

  •  ½ bunch of asparagus, or about 2 cups worth of spears diced

  •   ¼ of a medium red onion sliced thinly

  •   1 tsp turmeric

  • 2 spoons of goat cheese

  • Olive oil, salt, pepper

 Directions

  1. Preheat oven broiler function. 

  2. In a small bowl, crack eggs and whisk to break up yolks. Add turmeric and a pinch of salt and pepper. Set aside.

  3. Cut asparagus into a small dice (about ¼ inch, or little pea-sized bites) and slice red onion into thin pieces.

  4. Heat a 9-inch cast iron skillet. Add a drizzle of olive oil to the warmed skillet, then add asparagus and onion. Saute for about 5 minutes.

  5. Pour in egg mixture and using a spatula gently move egg mixture around for a few seconds. You’ll want the asparagus and onion to be evenly distributed in the egg mixture. Let the eggs settle and cook for about 1-2 minutes while you then add dollops of the goat cheese on top.

  6. Turn off the heat and place skillet under the broiler. Cook for 2-3 minutes until top of frittata starts to become golden brown. Remove and slice into 6 triangles. Serve 3 slices per person and with a side of toast or lightly dressed greens on the side. 

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Tuscan Bean and Swiss Chard Soup

It’s March and somehow we’re still getting snow! Don’t get me wrong, I absolutely LOVE the snow, but it feels a bit more appropriate to have a snowfall in January and February with sub-zero temperatures, rather than a snow flurry followed by a fifty-degree sunny day- oh well! At least the weather is giving me one more excuse to keep riding the soup train and make up some simple, nourishing lunches.

Of all the countries we have traveled to, Italy is hands down our favorite. We love the people, the history, the wine, and, of course, the food! In Tuscany, there is a soup called ribollita that uses copious amount of Tuscan kale and gets it’s thickness from creamy white beans and tomato puree. It is savory, yet sweet all in one bite and has the perfect heft for a filling lunch soup.

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This Italian classic inspired my lunch prep for this week, but with a few minor adjustments. In an effort to mix up my leafy green intake, rather than use kale I threw in some rainbow Swiss chard. Chard is quite high in vitamins C, K, and A, meaning it is perfect for fighting off winter colds and helping combat oxidative stress and inflammation. It packs a punch in the fiber department, so is great for balancing blood sugars and dropping your LDL, or “bad”, cholesterol.

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My version also uses farro instead of toasted bread for the carbohydrate component. If you haven’t yet cooked with this ancient grain I stongly encourage you to pick up a bag! Farro is exceptionaly high in fiber and protein, both of which help with insulin sensitivity (meaning your cells are very open to taking in glucose from the blood and using it for energy) and provides immense satisfaction and keeps hunger at bay.

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This recipe serves 3 portions, so you and your sweetie could each have a bowl for dinner one night, and the remaining can get packed up for lunch. Or if you’re lucky, like me, you get to enjoy it all for yourself for 3 days of lunches.

Enjoy!

Tuscan Bean and Swiss Chard Soup- serves 3

Ingredients

  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 tsp crushed red pepper flakes

  • 1/2 bunch Swiss chard, stems removed and chopped into small dice, leaves torn into bite-size pieces

  • 1 tsp of each- dried thyme, rosemary, oregano

  • 1 (14.5 oz.) can of diced tomatoes

  • 4 cups low sodium vegetable broth

  • 1/2 cup cooked farro

  • 1 (15 oz.) can low sodium cannellini beans, rinsed and drained

  • Salt and pepper to taste

  • For garnish- shaved parmesan, chopped flat leaf parsley, balsamic vinegar

Directions

  1. Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, swiss chard stems, and a pinch of salt. Saute for about 3 minutes. Add in the spices and saute for another minute.

  2. Pour in the can of tomatoes and their juices and the vegetable broth. Increase the heat to high and bring to a gentle simmer. Cover and let cook for about 7-8 minutes.

  3. Reduce the heat and add in the cooked farro and beans. Cook for another 3 minutes to heat these items through. Stir in the chard leaves gently. Taste and add salt, pepper, and red pepper flake as desired.

  4. Serve with shaved parmesan, chopped parsley, and even a drizzle of aged balsamic vinegar.

Honey Sriracha Salmon with Veggie Slaw and Soba Noodles

One of our New Year’s goals was to eat seafood at least once per week. Usually Danny and I do a fairly good job at this, but when we do dive into the ocean we tend to come up with the same things- smoked salmon, shrimp, or canned tuna or spicy tuna sushi. To be honest, there are also weeks where we don’t eat any seafood at all!

So, for 2019 we are aiming to make a plan to have seafood for a minimum of one dinner per week, and my goal as chef and Danny’s as Recipe King is to find recipes that utilize different fish or shellfish for variety’s sake!

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The other night I fell onto an old classic, however, to ensure I got my one serving for the week. Danny was away for work and when I’m needing something quick and easy salmon filets call my name, and I just so happened to have some frozen on hand!

One cool thing I have learned about fish is its ability to go from frozen to cooked in very little time! I get aggravated when dinner rolls around, I haven’t gone to store, and I need to rely on some frozen chicken breasts that I didn’t think ahead to start defrosting. Luckily, salmon does not need to be brought out far in advance! For tips on how to go from frozen to cooked, check out this resource from Wild Alaska Seafood.

Veggies were added using a bagged slaw mix- I love a time saver when cooking for one- and the flavor was turned up thanks to a honey and sriracha sauce. Fix Hot Sauce sent me some samples of their original and lemongrass sriacha and I’ve been adding it to everything!

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Next time you’re needing some seafood inspiration, find your way to this recipe and you won’t be disappointed!

Honey Sriracha Salmon- makes 2 portions

Ingredients

  • 6 oz. wild salmon- divided into 2 pieces

  • 2 cups cooked soba noodles

  • 3 cups Mann’s Broccoli Cole Slaw

  • 1 tsp honey

  • 4 tsp sriracha

  • 2 tbsp sesame oil

  • 1 tbsp black (or white) sesame seeds

Directions

  1. In a small bowl, combine honey and sriracha and wisk to mix well. Set aside to be added to fish.

  2. Preheat your oven’s broiler function. If working with frozen fish, start by running filets under cold water and removing any ice; pat dry. Spray or rub onto flesh a small amount of avocado or olive oil (if starting with fresh fish you can start at this step). Place fish on foil lined baking sheet or in a cast iron skillet. Cook fish for about 4 minutes, then remove and carefully add honey sriracha sauce to flesh side. Return to broiler and finish cooking for another 6-7 minutes. If salmon is very thick, consider flipping halfway through. Remove from heat when salmon is cooked to desired level of doneness or opaque throughout.

  3. While fish is cooking, bring water to a boil and cook soba noodles until al dente, about 5 minutes. Drain and run under cool water to prevent noodles from sticking.

  4. In a small, heated saute pan add sesame oil and broccoli slaw. Saute until heated and veggies start to soften. Turn off heat.

  5. In a large bowl combine cooked soba noodles and sauted slaw. Divide noddle mixture onto two plates, top with cooked portions of salmon, and top with sesame seeds and more sriracha as desired.

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