Mexican Frittata Recipe

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Sunday morning we found ourselves with more than a few pounds of produce on our hands after two overzealous shopping trip, both at the Eaux Vives farmer’s market and online.

The tomatoes ripening on our counter inspired us to whip up a Mexican frittata Sunday morning instead of our typical Sunday brunch of avocado toast and eggs. The two of us were able to prepare the ingredients in just a few minutes, thanks to the simple ingredient list.  The Mexican spices gave it a fresh kick while the zucchini and tomatoes, which are now in-season,  made us dream of Summer evenings down by the lake or Cinco de Mayo celebrations.

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Frittatas, similar to omelets are a wonderful way to use leftovers without leaving your kitchen a disaster zone. This recipe only requires one cast iron skillet and a few bowls, depending how you like to organize your ingredients. From start to finish, it’s a 30 minute meal waiting to be enjoyed during a relaxed Sunday brunch or weeknight dinner. Serve it with fruit, coffee and toast on the weekend or with a small, green salad on the weeknights.

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Mexican Frittata

Serves: 6-8 depending on portion size

Ingredients

  • 8 eggs
  • 1/2 cup of grated parmesan
  • 1-2 tablespoons chopped fresh cilantro
  • 1/4 cup of milk
  • 1 cup of sliced zucchini (half rounds)
  • 1 medium white onion – diced
  • 3 medium tomatoes – sliced
  • 2 jalapeños (or other spicy peppers) – optional – seeded and sliced
  • 3 tablespoons of minced cilantro
  • 2 teaspoons of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cumin
  • Extra Virgin Olive Oil
  • Salt and pepper to taste

Directions

  • Preheat oven to 425F
  • Season the sliced tomatoes with salt and pepper, set aside.
  • Beat eggs and milk in a large bowl before adding cilantro, spices, salt and pepper. Beat together and set aside.
  • In an 8inch cast iron skillet, heat olive oil over medium-high heat then sauté onions and peppers until just softened, about 5 min.
  • Add zucchini to onion and peppers, sauté until starting to brown, about 2 min.
  • Turn heat down to medium and cover pan for about 5 – 7 minutes until zucchini has softened
  • Take cover off and turn heat back to med-high to evaporate excess moisture
  • Add egg mixture  and let cook for about 5 minutes or until it starts to set.
  • Arrange the sliced tomatoes on top in an overlapping ring pattern.
  • Put in the oven and cook for another 10 – 15 minutes or until the eggs have fully set
  • Remove and let cool for 5 minutes.
  • Slice and enjoy!

Your turn: What is your preference? Omelet or frittata? What is your favorite flavor or ingredient combination?

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Beer Beef Stew Recipe

Today’s post comes from my sister-in-law, Meg and her boyfriend Russell. A dangerous combination in the kitchen, these two love whipping up healthier alternatives and testing out Paleo recipes on the weekends. When my friends at Sapporo reached out, offering samples of their beer, I initially kindly refused, knowing that it’s far too difficult to ship beer to Switzerland. But, within seconds, I realized that Meg and Russell would love using the beer as recipe inspiration. Just in time for St. Patrick’s Day, this beer beef stew recipe will warm you right up!

Happy Spring everyone! I hope it is is sunny and warm wherever you are, but here in New York, the cold weather has lingered a bit. Yesterday, Russell and I found it a bit too cold and windy for outdoor adventures but not cold enough to continue winter hibernation. So, we decided to spend the day cooking. 

This recipe takes a while but, the majority of that time, the food is in the oven. This is a great stew to make during a Netflix binge and since the new season of House of Cards is out, that’s exactly what we did.

INGREDIENTS

  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons coconut oil
  • 1 (1-pound) boneless chuck roast, trimmed
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup fat-free, less-sodium beef broth
  • 4 garlic cloves, crushed
  • 1 (22-ounce) Sapporo beer
  • 1 bay leaf
  • 3-4 carrots, peeled and cut diagonally into 1/2-inch-thick slices
  • 9 ounces small turnips, peeled and cut into wedges (or one large turnip cut into chunks)
  • 1 medium onion, peeled and cut into wedges
  • 3-4 Parsnips, peeled and cut into ½-inch thick slices

 

PREPARATION

  • Preheat oven to 300°.
  • Heat oil in a Dutch oven over medium-high heat.
  • Season beef with salt and pepper. Then coat with flour.

  • Add beef to pan; cook until brown on all sides.
  • Add the broth, half of the beer, garlic, and bay leaf. Keep scraping pan to remove browned bits.
  • Bring to a boil. Cover and bake at 300° for 1 1/2 hours.

  • While the beef is in the oven, I chop all of my veggies

  • Add carrots, turnips, parsnips and onion and bake (covered) an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.
  • Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm.
  • Strain the cooking liquid.
  • Put the liquid back into the Dutch oven, uncovered on the stove.
  • Bring to a simmer.
  • Add the second half of the beer and allow the liquid to reduce for 20 -30 minutes or until it has reached a consistency that you like.
  • Serve the vegetable and meat mixture in a bowl, and pour desired amount of liquid on top.

*Thank you to Sapporo for the complimentary product samples and inspiration!

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Whole Wheat Protein Pancakes

What do you do when you wake up at 7:30 on a Saturday, long before your jet-lagged husband? Head out for a peaceful run along the lake!

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The weather is perfect here today – 38 degrees and sunny! I didn’t wear my Garmin on this run, instead using Nike +. This allowed me to keep track of the run but only hear my pace each mile. Since I’m still working my way back after my cold and stomach illness, I didn’t want to stress over the pace. My average pace was 9:39 and I was smiling ear to ear by the end. The blue sky, sunshine and lake views were definitely the perfect way to start the day! Even better is the fact that I didn’t have to stop once during the run and felt really strong!

I headed directly into the kitchen when I got home, ready to whip up a breakfast of coffee, fruit and healthy pancakes. Inspired by a few different Pinterest recipes, I combined them to develop delicious, fluffy pancakes which were even better when paired with syrup and fresh fruit!  Thanks to the protein in the egg whites and Greek yogurt, these packed 18 grams of protein per serving and the healthy fat helped keep us full all morning! Be careful, since these are thick, yogurt based pancakes they need to be cooked at a lower temperature for longer period of time. But, if you take your time, they will turn out perfectly!

Whole Wheat Protein Pancakes

Whole Wheat Protein Pancakes (2 servings)

Ingredients

  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 6 oz Fage Total Greek yogurt
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Optional: Syrup & fresh fruit

Directions

  • Combine whole wheat flour and baking soda in a medium mixing bowl until combined
  • Add yogurt, egg whites, vanilla and cinnamon to dry mixture, stirring until well combined.
  • Let batter rest while you coat skillet with non-stick cooking spray, butter or oil and bring it to heat on stove over a medium-low to medium heat.
  • Pour batter into pan, making 5-6 small pancakes.
  • Allow batter to cook slowly, waiting a few minutes until you flip.
  • Cook for another few minutes, until golden brown and remove from heat.
  • Top with your favorite toppings and enjoy!

Whole wheat protein pancakes 

What’s your favorite way to top your pancakes?

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Healthy White Chicken Chili

White Chicken Chili Recipe

Since Ashley posted pictures of this recipe on Instagram, we’ve received multiple requests for the recipe. It is one of our most favorite chili recipes and I’ve already made it twice this winter. I know that chili can be a fairly polarizing topic, particularly in places like Texas – should it have beans, what is the right cut of beef, should the beef be ground or in chunks, what are the types of chilies to use, how spicy should it be – this list could obviously go on forever and if any of you chili fundamentalists out there are reading, this might not be the recipe for you.

All that said, this is a recipe that uses no tomatoes, no cream, gives you a blast of flavor from the cumin and gets its thickness from the beans and just a bit of sauce thickener. It is garnished with scallions, a little sour cream and fresh cilantro which rounds out the freshness and really makes it sing. I hope you enjoy it as much as we do! White Chicken Chili Ingredients

Ingredients (Makes 12 – 14 servings)

  • 3 tablespoons of vegetable oil
  • 1 pound (500 grams) dried white beans (navy beans)
  • 4 pounds (2 kg) of ground chicken
  • 6 – 8 cloves of garlic
  • Two medium size jalapeño peppers or to taste – also, if you want to add some additional complexity add other green peppers like Poblanos and Serrano
  • 2 large white onions finely diced
  • 1 pound (500 grams) white mushrooms sliced
  • 4 tablespoons of cumin or to taste
  • 1 tablespoon of oregano
  • 2 teaspoon of coriander
  • 1 teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • A pinch of cinnamon
  • 2 to 3 cups of chicken stock
  • Salt and freshly ground black pepper
  • A touch of sauce thickening agent (arrow root, corn starch, Xanthan gum, etc.)
  • Any combination of sour cream, grated cheese, chopped scallions, white onions and/or fresh cilantro to garnish

1) Begin by placing the beans in a pot with enough water to cover them by at least 2 inches

2) Place the pot on high heat and bring to a boil, once the water is boiling, turn the heat on low and leave, uncovered for 2 – 3 hours

3) Meanwhile, place a large sauté pan on high heat, add about 1 tbsp. of oil and start cooking the chicken in batches. It is very important to season the chicken as you cook it. For all 4 pounds, use plenty of salt, fresh pepper, about half the cumin and coriander, and all the garlic and onion powder. The chicken should taste very well seasoned – if it doesn’t, add more salt and spices.

4) Once the beans have soaked up enough water – you’ll know because the water will be well below the level of the beans and they are firm yet edible, begin assembling the chili.

5) Place a large stock pot on the stove over medium heat, add the remainder of the oil and add the garlic and let sweat for a minute, add the peppers and let soften, add the onions and let sweat for a few minutes and then add the mushrooms (there is a school of thought here that the onions should be browned separately here but quite frankly, I don’t think it adds much flavor and it adds a ton of headache).

6) Once the mushrooms release their moisture (you’ll know as there will all of a sudden be a ton of steam coming from the pot), add the chicken, the beans, the stock, and the remainder of the spices and the oregano. Turn the heat on high, bring to a boil and then turn to low to simmer for 2 – 4 hours.

7) Taste and adjust the seasoning adding salt, pepper and cumin to your taste.

8) Serve with any combination of the garnishes.

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