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Garden Frittata

My quest to obtain recipes for awesome foods from my church are at last coming into fruition! There may be a cooking class starting in January, so I’m rather excited. :D In the meantime, I have a bunch of recipes to tie me over til then, heh heh heh. You can double/triple/quadruple this if you’re bringing it to a potluck or something, but if you’re feeding just yourself, this recipe should do the trick!

Garden Frittata

Spinach!

Ingredients:
-1 russet potato, peeled + thinly sliced
-7 oz. soft silken tofu
-2 tbsp vegan margarine (e.g. Earth Balance)
-3 tbsp cornstarch or arrowroot
-1 tsp baking powder
-1/2 tsp freshly ground black pepper
-1/2 tsp turmeric
-1/2 tsp onion powder
-1/2 tsp garlic powder
-1 onion, chopped
-1 zucchini, shredded (or carrots*, or spinach!)
-1 small heirloom tomato, sliced
-fresh basil leaves for garnish (optional; could use dried basil)

Instructions:
1) Place sliced potatoes in a small saucepan and fill to cover water. Bring to a boil + let cook until potatoes are just fork tender. Drain + set aside.
2) In a blender, puree tofu, margarine, cornstarch, baking powder, pepper, turmeric, onion powder + garlic powder. Set aside.
3) Preheat oven to broil.
4) In a 9 in. oven-safe nonstick skillet, heat oil over med-high heat. Add onions + let cook until soft + lightly browned. Add zucchini + potatoes and let cook a couple more minutes. Pour in tofu mixture + turn heat to med-low. Turn the contents of the skillet a few times until all veggies are coated. Smooth the top with a spatula + decorate with tomato slices. Let cook for 15 minutes.
5) Place skillet under broiler and let cook for 3-5 minutes, or until top is nicely browned. (Check every 2 minutes to make sure it doesn’t brown.) Remove from heat and serve!
*The carrot one is my favorite!

Zucchini!

Carrot! <3

 

Oven Roasted Autumn Medley

Recipe adapted from here! I adore cheap/healthy recipes that don’t require a whole lot of prep time. Like the Nature’s Candy, the only real addition I made was the purple yams. I also didn’t have sage or rosemary (this totally reminds me of the song, Scarborough Fair–“parsley, sage, rosemary and thyme”–at least I had half of those?), so I threw in some thyme (I could totally make that into a punny joke, but I won’t).

I want to say that this is arguably one of the best-tasting things I’ve ever made. It’s deliciously savory and perfect for a cold day (or night). <3 I gave some to Monika to try and Mike/Isaac were fighting each other over it, so I like to think it was a win. It made my apartment smell absolutely amazing and it was all I could do to not sit and stare at the oven in hopes that it’d be ready faster. (I baked these right after I made the other sweet potato dish. Hooray for maximizing oven time! :O )

Oven Roasted Autumn Medley

287 cal, 47g CHO’s, 7g fat, 9g protein, 9g fiber, 409mg sodium!

Ingredients:
-1 large sweet potato, cut into bite-sized pieces
-2 purple yams, cut into bite-sized pieces
-1.5 gala apples, cut into bite-sized pieces
-6 oz grape tomatoes
-12 oz turkey sausage (pork casing removed)
-1 tsp dried thyme
-1 tsp dried basil
-1 tsp dried parsley
-freshly ground black pepper
-3 cloves garlic, minced
-2 tbsp EVOO

Instructions:
1) Preheat the oven to 400 degrees.
2) Peel the sweet potato and yams. Cut sweet potato, apples, yams and onion into bite-sized pieces.
3) Toss those and all other ingredients into a large bowl. Toss until everything is evenly coated.
4) Remove casing from turkey sausage and cut into thin slices.
5) Bake for 45 minutes.

Before I stuffed em’ in the oven!

Nature’s Candy

I’ve been wanting to make this one for ages, and I finally had made time the other night to cook (aka finally ran out of free food and went grocery-shopping). Recipe adapted from here! The only thing I changed = adding a purple yam (from Jun!). I found sweet potatoes on sale for 33 cents/pound, so it had to be done. This is amazing and super-cheap to make! I may add it onto the list of Thanksgiving dishes to cook up for the band. :O (Most of us are sticking around over break, so I’m hoping we can get together for food. :D

Nature’s Candy

207 cal, 35g CHO’s, 7g fat, 2g protein, 6g fiber, 34mg sodium!

Ingredients:
-1 large sweet potato, cut into bite-sized pieces
-1 purple yam, cut into bite-sized pieces (optional)
-1.5 gala apples, cut into bite-sized pieces
-1/2 tsp ground cinnamon
-1/2 tsp dried basil
-2 tbsp EVOO

Instructions:
1) Preheat the oven to 400 degrees.
2) Wash and peel the sweet potato and yam. Cut them into bite-sized pieces. Wash and cut the apples into bite-sized pieces.
3) Add the sweet potatoes, yams and apples into a bowl and mix in the EVOO, cinnamon and basil. Toss until everything is well-coated.
4) Spread into a single layer on an aluminum foil-lined baking pan.
5) Bake for ~30 minutes, or until they start to look shriveled.

This is before I stuffed em’ into the oven!

Baby Carrots with Sweet Ginger Butter

I’ve never been much for partying or going out to the pub because my idea of a good time does not revolve around getting wasted (I’m allergic to alcohol and think food is a much better use of my caloric intake) and making small talk with people whose company I don’t enjoy. My idea of a good time generally involves consuming food with good friends. As such, we had a girls’ night of sorts last night. It was originally supposed to be a quick dinner together since I had a crap ton of studying I needed to catch up on, but…it clearly did not happen.

Monika had this amazing dinner at a restaurant somewhere in Baltimore a couple years ago and wanted to recreate it. Fortunately, the internet has everything in the world, so we dug up the recipes and went to work. This one was adapted from here (as usual, based on what we did/didn’t have).

Baby Carrots with Sweet Ginger Butter

Ingredients:
-1 lb fresh baby carrots
-1 tbsp butter
~1 tbsp powdered ginger
~1 tbsp white sugar

Instructions:
1) In a shallow saucepan over low heat, add the carrots and cover with water. Bring the water to a simmer. When carrots are almost fork tender, drain them.
2) Return them into the saucepan and add butter, ginger and sugar. Stir and toss gently until carrots are completely coated.
3) Serve!

Check back in a couple days for the rest of the recipes! :D Meanwhile, here’s a pictorial preview.

Toasted Sesame Ginger Salmon & Wasabi Mashed Potatoes

Spiced Brussel Sprouts

Still part of my efforts to clean out my fridge, especially because I kinda spent a lot of money while I was in SD (when you’re in debt, everything feels like a buttload of money).

Spiced Brussel Sprouts

Ingredients:
-1 bag frozen brussel sprouts (~20 sprouts)
-drizzle of balsamic vinegar
-garlic powder
-cayenne pepper
-chopped onions
-freshly ground black pepper
-sprinkle of Italian blend shredded cheese

Instructions:
1) Thaw brussel sprouts + dump into a loaf pan lined with aluminum foil.
2) Sprinkle with spices + cheese and drizzle with balsamic vinegar.
3) Put loaf pan into toaster oven at 350 for 20-30 minutes or until cooked!