Meatless Monday: Mini Frittatas with Asparagus and Hollandaise

I've been seeing a lot of variations on the frittatas made in muffin tins, so I decided to go ahead and try it last week when I had some spinach I needed to use up. I suddenly got a craving for Hollandaise sauce as well, which may not be the healthiest of sauces whatsoever, but it's one of my favorites, and I hadn't enjoyed it in a very long time. The outcome was quite lovely...

 
Mini Frittatas
(serves 3-6)

6 large eggs (you can double-up on the eggs to make them bigger)
1 cup baby spinach, rinsed and packed
1 cup chopped broccoli
1 medium onion, diced
4 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil

Preheat oven to 350 degrees. Saute the garlic and onion in a medium pan with 1 tbsp of the olive oil for about 5 minutes, or until fragrant. Beat the eggs, salt and pepper together in a large bowl. Add in the sauteed onion and garlic, along with the spinach and broccoli. Last, fold in the cheese, or else you could just add it to the muffin tins once you pour the mixture in them. 

Once combined, lightly grease the muffin tin cups with the rest of the olive oil, then pour some of the egg mixture into each until they are all equal. Add the cheese if you have not done so already. Bake in the oven for about 20 minutes, or until lightly browned on top. You can also use the toothpick method and stick one in the middle of one of the mini frittatas to see if it comes out clean. Once ready, the frittatas should pop out easily with a fork after you allow them to cool for a few minutes.

Steamed Asparagus with Hollandaise Sauce
(serves 4)

20 asparagus spears, trimmed
4 egg yolks 
1 tbsp lemon juice
1/2 cup butter, unsalted, or butter substitute
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
  
For the asparagus: After rinsing and trimming the trunks of the spears, place in steam basket in large pot over about 1 inch of water. Bring water to high simmer, cover pot, and steam asparagus for about 5 minutes or until to desired tenderness. Alternatively, you can use a tabletop steamer for the same amount of time.
 
For the sauce: Melt the butter in a small sauce pan over low heat. Once melted, set aside, and place the egg yolks and lemon into blender. Blend on high setting until smooth, about 5-8 seconds. Add in the melted butter and seasonings, and blend again for another few seconds. Reheat in sauce pan if needed and serve over the asparagus.If allowed to cool down to much, the sauce may separate; just whisk and reheat again if needed when this happens.

All pretty easy, huh? It all tasted really yummy and gourmet...I was quite impressed with myself. You can throw in anything you want to the frittatas; I actually wished I'd had fresh tomatoes and/or bell peppers to add to them at the time. The Hollandaise complimented the frittatas very nicely, as well. Lily and Paul enjoyed it, too. Success!

Alongside some gouda

Like I said, and as many of you may know, Hollandaise sauce is in no way a healthy sauce. Butter is loaded with cholesterol and yolks are obviously fattening- or are they? Did you know egg yolks- albeit loaded with the "taboo" cholesterol -are actually more nutricious for you than the white part? The yolk holds all the nutrients, such as calcium, magnesium, iron, and vitamin C, just to name a few! In fact, eating an egg yolk everyday could work just like taking a multi-vitamin! So, forget that old adage of egg yolks being bad for you, and next time go ahead and eat it. I like mine nice and runny :)

P.S. If anyone knows of a healthier version of Hollandaise sauce that tastes just as good, let me know!

Now it's your turn to share your Meatless Monday dish below! Share your turkey-alternatives or other yummy Thanksgiving favorites. No rules, other than please only link-up meat-free recipes. No other un-related links or I will remove them. Sorry to sound so harsh, but let's keep it true to what it is, ok? Link up as much as you want, and feel free to spread the word with the button below. Thanks, and have a great week! 
          

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Meatless Monday: Yummy Side Dishes

This super-yummy potato side dish recipe from Little Mommy, Big Appetite was recently shared here a couple of weeks ago, and I just had to try it. She has so many delicious recipes to choose from, but this one is already a new favorite in my home now. I changed it up just a bit according to the ingredients I already had at hand, but I'm sure any way you make something with the words roasted, cheese, and potato in the name, it will turn out good!

I also came up with a new way to enjoy Brussel sprouts (well, there are other similar recipes out there, but this is my version) that I really liked and will be sure to try again. I normally just roast them with a little olive oil and salt and pepper, but this time I steamed and sauteed them. My Meatless Monday last week really felt like a gourmet meal, and I was joined by one of my besties who ate every bite up with Lily and I.

Cheese and Onion Roasted Potato Stacks
(serves 4)

Ingredients:

2-3 medium-size potatos, Russet or Idaho are good
1 small onion, grated or finely diced
4 tbsp olive oil
1 tbsp parsley flake
1/2 tsp salt
1/2 tsp pepper
1/2 cup cream cheese
Grated cheddar cheese

Preheat oven to 425 degrees. Mix olive oil, onion, and seasonings in small bowl. Clean and peel potatoes, if desired, then slice width-wise as thinly as possible. Brush bottoms of muffin tin with a little olive oil (or you can use cooking spray). Place one slice of potato in 1 muffin tin cup, then drizzle a little of the onion-olive oil concoction on top. Next, place a dollop of cream cheese on top, just about 1 tsp in size. Repeat process until 4-5 potato slices are stacked up in each muffin tin cup, topping it off with a little of the olive oil mixture and no cream cheese.

Place on center rack in oven and bake for about 25 minutes. Remove tray from oven, and sprinkle grated cheese on top of each potato stack, plus a little extra parsley. Put back in oven, and broil for 5 minutes more, or until cheese is melted to your taste. Allow to cool for about 5 minutes before serving. Enjoy!

Brussel Sprouts with Toasted Almonds and Lemon
(serves 4-6)

Ingredients

1 lb Brussel sprouts, cleaned and trimmed
1/4 cup sliced almonds
3 tbsp butter or oil
3 tbsp lemon juice
Salt and pepper to taste

Cut Brussel sprouts into quarters, like in the picture below. Fill a large frying pan's bottom with water, just enough so that the bottom is covered and is only about 1 cm deep. Place sprouts in pan, cover, and cook on medium-low for about 5-7 minutes, or until tender.  Meanwhile, you can toast the almond slices on the "Medium" setting in your toaster oven, or on a baking tray in your oven at 350 degrees until lightly browned (about 5-7 minutes).

Drain sprouts, then melt butter in pan. Put sprouts back in and saute for about 3-5 minutes. Add in the lemon juice and almonds, plus salt and pepper to taste, and stir until well-covered. Serve right away and enjoy the delicate flavor combination. 

Mommy's and Lily's plates

Potato stack cut open

If these sides don't entice you, then I don't know what will! We ate it all up and nobody complained. The cream cheese was such a nice touch to the potato stacks, I can't wait to make these again. I had three servings of the Brussel sprouts! We also had some rice pilaf from a package of Near East brand sides. I normally avoid pre-packaged foods like that, but Near East is pretty all natural to my knowledge and doesn't contain anything artificial. 

Hopefully picky eaters in your household won't have any problem with these tasty sides. Even babies over 6 months can enjoy some of the potatoes mashed-up and some extra-mushy brussel sprouts. I hope your family likes these as much as we did :)

We all know brussel sprouts are super-good for us, but they are also one of those classic ick foods we all remember mom and dad forcing upon us as kids. I have actually always enjoyed them, probably because my mom would steam and butter them until they were like buttery mush in my mouth. Yet, most kids don't like them, but that shouldn't be. They are so yummy and versatile- you can steam them, roast them, bake them, add the to soups and stews, mash them up, chop them up...really, there is just so much you can do!

They are chock full of vitamins and nutrients like vitamin K, vitamin C, manganese, and folate. They support a healthy immune system, fight cancer-causing free radicals, and also support a healthy heart and digestive system. They are in season now, so remember to have them with Thanksgiving this year!

Now it's your turn to share your Meatless Monday dish below! Share your turkey-alternatives or other yummy Thanksgiving favorites. No rules, other than please only link-up meat-free recipes. No other un-related links or I will remove them. Sorry to sound so harsh, but let's keep it true to what it is, ok? Link up as much as you want, and feel free to spread the word with the button below. Thanks, and have a great week! 
          

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Have a Happy Thanksgiving, everyone, and be safe wherever you are! Thanks for linking-up and supporting my blog, I greatly appreciate it ALWAYS. Btw, if you missed it Friday and are still looking for an alternative to a full-sized turkey for your main course this year, here is an easy and tasty turkey loaf recipe. I'll be away for the holidays, so I may not post again today after this, but I'll do my best if I can find the time. :)

 
  

Meatless Monday: White Bean and Escarole Soup

You already know I love my soups…and the way the weather has been lately, I had a hankerin’ for something to give me that warm, cozy feeling inside.  Luckily, my mother-in-law (also known as “Nanny Rose”, as you may recall if you caught this post) made this delicious soup recently that I just had to try and make myself. Even luckilier (not a word?), she gave me some leftover escarole sautéed with garlic and olive oil. What luck indeed! I was able to replicate her yummy recipe quite well, if I do so say so myself…

White Bean and Escarole Soup

(serves 8-10)

Ingredients

6 cups water

1 large bunch of escarole (or 2 smaller ones)

1 14 oz can or package of white beans, preferably Small, but Northern will work too

1 cup of baby spinach, rinsed (optional)

3-4 cloves garlic, minced

2 tbsp tomato paste

2 tbsp extra virgin olive oil

½ tsp cayenne pepper (or less depending on your taste)

Salt and pepper to taste

Chop the stem section (the white part) off of the bottom, then thoroughly rinse the leafy part under cold water. Once rinsed, chop up as you would a bunch of romaine, so the pieces are not too big and not too small. Heat the olive oil in a large pot over medium-low heat then add the garlic and sauté for about 5 minutes or until fragrant. Next, add the escarole and spinach and mix together with the olive oil and garlic, then add the water and bring to a boil.

If you’re using canned beans, rinse them if you have not already done so, then add to the pot. Stir in the tomato paste, cayenne, salt and pepper. Bring heat down to a low simmer, then cover, cooking for at least 15 minutes and up to an hour (the longer you simmer the stronger the flavors will be).  Add more seasoning as needed. Serve with sharp cheese and crispy, crusty, warm bread.

I like to add extra cayenne, but if you’re serving it to people (or kids) who don’t like things to be too hot and spicy, don’t be as liberal. You can also add more tomato paste to balance it out and bring more flavor to the broth as children may find it unappealing as is. This is also a particularly garlicy soup since it has the strongest flavor of all the ingredients you’re putting in besides the cayenne, so some kids may not dig that either. To be honest, this is more of an adult soup I’d say. I offered it to Lily and she turned her nose right up at it and I could not get her to even taste it no matter how many times I offered. Poor thing had a head cold for a couple days too, but apparently it also caused her to lose her appetite. It would have been ideal for her sinuses, but all she’d eat is small amounts of fruit. If you're a vegetarian who's feeling sick, give this soup a try!

my little sick girl :(

For little ones with undeveloped palates, you can scoop out some of the greens and beans and mix with some small-shaped pasta, such as orzo or ditalini, topped with some Parm cheese or extra olive oil. Lily liked it that way.

Escarole is a leafy vegetable I don’t make too often. Not too many recipes come to mind when I think of it, but generally it can be used like most other greens, such as spinach and kale. It’s a little less bitter and the taste is a quite delicate when cooked, but it is still extremely versatile. After making this soup, I’d like to try some other dishes with it.

Additionally, like other greens, escarole is very good for you. It’s a type of endive (which I did not know until I looked it up) chock full of vitamins K, C, A and B, as well as a high amount of folate which helps protect against cancer. Escarole also contains a wide variety of minerals, such as magnesium, calcium and iron.

I never really looked at the Livestrong website before, but there is a lot of info on escarole there as well many other foods and the health benefits associated with them. Take a look!

Happy Meatless Monday! I hope you enjoy whatever you’re having. Link it up in the comments :)

Family Favorite Friday: Sausage, Spinach and Potato Skillet

Today's Family Favorite is a new favorite I recently whipped up. It was such a huge hit I decided to go ahead and give it "fam fave" status since it's still fresh in my mind. The brand of sausage is a great one because not only is it tasty, but also organic at a fair price. The addition of feta to the combo of flavorful chicken sausage, green spinach, and the mildly sweet Yukon Golds (which were also featured on this week's Meatless Monday) makes this a unique dish that you can mix-up with other veggies, such as bell peppers, black olives and fresh tomato, if desired. 


Sausage, Spinach and Potato Skillet
(serves 4-6)

Ingredients


3 links of chicken sausage 
3 cubed Yukon Gold or Russet potatoes
1 cup baby spinach
3 cloves garlic, minced
1 medium yellow onion, diced
1 tbsp olive oil + extra
1 tsp salt
1 tsp pepper
1 tsp paprika
About 1/2 cup crumbled feta for topping


Saute the garlic and onion in the olive oil in a medium-large skillet over medium-low heat for about 3 minutes. Add the salt, pepper, and paprika to the garlic and onion and fry, stirring, for a few more minutes or until fragrant. You can add extra paprika if you want, but I felt it would be too overpowering. Add the potatoes and mix up with the rest of the skillet's contents and then cover, cooking over medium-low heat. Cook for 15 minutes or until the potatoes are tender.

Meanwhile, slice the sausages into sections. Once the potatoes are ready, add the sausage and spinach to the pan and stir. Add more olive oil if it looks dry. Cover and cook for 5-7 minutes more. Remove from heat and serve with a sprinkling of feta cheese. We had ours with some sliced avocado drizzled with lemon juice and a smattering of salt and pepper.

brand I used, but you can use any sausage you like, although I recommend using a garlic or other mild blend

It's not the prettiest looking dish, but it sure is tasty! This sausage in particular is very good. Like I said before, I especially like it because it's organic and not too pricey! I found Bilinski's at Shop Rite.


Babies 3-6 months can enjoy some nummy mashed potato mixed with steamed spinach and a little olive oil, and babies over 9 months can have some of the sausage and avocado as well. Avocado and olive oil are good for baby's skin and contain many nutrients to support their growth, such as omega-3s and healthy fats. And we all know iron-packed spinach is good for everyone!


You may not know that potatoes are surprisingly nutritious, and not just the starchy, carb-packed vegetable that they've been labeled as by some. They actually contain a high amount of vitamin c, vitamin b6, potassium, and magnesium.
Potatoes- especially those with darker colors, such as Yukon Gold and Blue -contain high amounts of carotenoids and flavonoids, and they even contain more phytonutrients than broccoli, components that guard against cardiovascular disease, respiratory problems and certain cancers! That is something I just learned!


So don't ditch the potato...maybe just lay off the chips and fries!


Have a great weekend!

Recipe Contest Winner! Cashew Chicken with Brown Rice

Let me tell you, it was SO HARD choosing a single winner, not only because I received so many delicious submissions, but also because I had to get used to a new kitchen this week! What timing I have!

Anyway, after several taste tests and having Lily and Paul help me weigh in on which was best, we finally chose Devon Riesenberg’s Cashew Chicken with Brown Rice recipe. CONGRATS, DEVON! Devon has a lovely blog called The Zucchini Diaries that’s full of awesome recipes, from salads to main courses to even baby food! She also has another cute blog called The Jack Chronicles all about her day-to-day adventures with her family, full of lots of pretty pictures. Devon just happened to stumble across my blog apparently and decided to submit a few of her favorite recipes, and I’m sure glad she did :) You have an avid new follower, Devon!

Besides having her recipe featured on my blog today, she is also the winner of a 1 year subscription to EatingWell Magazine!

Like I said, it was very hard to choose just one recipe, so here are some honorable mentions that made the top cut:

Diablo Potato Salad from Ashley Nunez at Healthy Mom for Junk Food Kids

Simply Simple Granola from Susan Osborn at Little Shack on the Hill

Vegetarian Stuffed Mushrooms from Jessica Licciardello

I will most likely feature these tasty recipes in future posts since they were very good as well- thanks for participating, ladies!

Now, without further ado, I present the winning recipe:

Cashew Chicken with Brown Rice
(makes approximately 4-6 servings)

Ingredients

1 1/2 pound of boneless, skinless chicken breasts, chopped   into about 1 inch cubes

1 tablespoon of cornstarch

2 tablespoons of vegetable or canola oil

1/4 tsp pepper

3/4 tsp salt

3 tablespoons of Hoisin sauce

2 tablespoons of rice vinegar

4 cloves of garlic, minced

1/4 cup water

6 scallions, thinly sliced

3/4 cup of raw crumbled cashews (optional: toasted)

Brown rice for serving (enough for 6 servings)

Cook brown rice accordingly and leave in pot until ready to serve. Meanwhile, in a medium bowl or large Ziploc bag, toss the chopped chicken with the cornstarch, salt and pepper. In a large skillet, heat 1 tbsp of the oil over medium-high heat. Cook half the chicken, tossing often and then transfer to a plate. Add the rest of the oil to the pan and repeat with the other half of the chicken. Once the second batch is 3/4 of the way cooked through, lower the heat to medium-low and add the garlic, being careful not to burn it. Cook the garlic for about 1 minute, and then add the rice vinegar. Cook until evaporated, for about 30 seconds. Add the Hoisin, water and all the chicken to the pan, and stir together. Cook until the chicken is done and the sauce is slightly thickened, for around 5 minutes more. Remove from heat and add the cashews and the scallions. Serve over brown rice.

it was good with the steamed broccoli

Lily's and Mommy's plates

giving it a try

husband-approved

DELISH! Paul really liked this one especially, and although Lily turned her nose up at it initially (like she does to so many “unknown” food these days), she ate it all up once I got her try the first bite. I added extra scallions and the only thing I would alter is adding twice the amount of water and Hoisin sauce to make it saucier! But, that is a personal preference since I just love Hoisin sauce. Hoisin sauce is a salty sweet and slightly spicy Asian sauce made from soybean paste, garlic, chilies, sesame, and other spices and goes great on just about any meat. It’s great in stir-fries and makes an amazing marinade for grilling. In fact, I plan to use thia very recipe on the grill this summer!

Although this recipe is Cashew Chicken, the cashews are optional if you or someone you’re serving this to has a nut allergy. There are no other nuts in the recipe, with the exception of sesame in the Hoisin sauce (check label as some may not contain sesame depending on the blend). I felt it was the vinegary garlic, Hoisin sauce, and scallions that really made this chicken great, but the subtle crunch of the cashews were a really unique addition to the tender chicken.

Cashews, like all nuts, are very good for you. They contain high amounts of many nutrients, such as manganese, copper and magnesium. Nuts are heart-healthy, help to lower cholesterol, provide an abundance of natural energy, help maintain a healthy weight, and so much more! Cashews provide an especially high amount of calcium to support strong and healthy bones. Try some cashew butter on your PB&J instead next time and I think you will be pleasantly surprised!

This recipe is fine for toddlers and kids, but not for baby. Baby can enjoy some brown rice cereal with milk or formula while the rest of the fam chows down on this tasty Asian-inspired dish!

Thanks again to everyone who sent in submissions! I will probably hold another contest in the future since this was so much fun, so stay tuned! Have a great weekend, and hopefully I will get back to my normal posting schedule soon enough! Next week I will post pictures of the new house, as well as a new Family Favorite recipe I cooked up for the first actual meal in the new kitchen. 

Wish me luck with getting my life back in order!