February 18, 2013

Confetti Frittata

Meatless Monday: Confetti Frittata
Every month I get the Rachel Ray food magazine. Honestly, I don't care much for her shows but I do love her food! Every issue I have come across I have used more than five recipes in each one. No I'm not getting paid by Rachel Ray to say this it's the truth, although if she wanted to donate something who am I to say no ;) Anyways the latest issue had a recipe for Broccoli Rabe Frittata with a Fennel Salad.
I had just got some fresh broccoli and also I had fennel. It was my first time trying fennel and it was okay but I wouldn't eat often. It taste like licorice. On my first attempt I followed the recipe fairly close, replacing the broccoli rabe with broccoli florets, taking out the potato and adding a sweet potato.
All in all it was delicious and C loved it!! A frittata is good warm or cold and great very any meal. I made a frittata tonight as well, this time I skipped the fennel salad and added purple cauliflower. It was very delicious! We love eggs around here and this is a good way to get our protein since no meat is in this meal.

The below recipe is Rachel Ray's. I adjusted it for my own tastes as you should as well! Don't be afraid to try something new and fresh!

1/2 small lemon, zested and juiced
5 tablespoons EVOO
Salt and pepper
1 large bulb fennel, sliced, plus 1 tbsp chopped fronds
1 1 pound bunch broccoli rabe, cut into 1/2-inch pieces
1 pound yukon gold potatoes, thinly sliced
4 scallions, thinly sliced
2 ounces pecorino-romano, grated
10 eggs, lightly beaten

Preheat the broiler. In a large bowl, whisk together 1 tbsp. lemon juice, the lemon zest, 1 tbsp. EVOO, salt and pepper. Toss with the fennel and fronds. Set aside.

In a large, ovenproof skillet, heat 1 tbsp. EVOO over medium-high heat. Stir in the broccoli rabe with 1/4 cup water; season with salt and pepper. Cover and cook until the stems are crisp-tender, about 3 minutes. Drain and transfer to a plate.

Add the remaining 3 tbsp. EVOO to the skillet and heat over medium-high heat. Add the potatoes; season with salt and pepper. Cook, turning occasionally, until tender, about 8 minutes. Add the scallions and broccoli rabe; cook for 2 minutes.

Stir half of the cheese into the eggs; season with salt and pepper. Pour evenly over the vegetables. Cook until set around the edges of the pan but still jiggly in the center, about 5 minutes. Sprinkle with the remaining cheese. I cook this frittata in an electric skillet so I put the lid on and let it set until the eggs are cooked all the way and the cheese is all melted.

Serve the frittata with the fennel salad.

I love shopping at the farmers market! There are so many varieties of fruits and vegetables! I try to get one new thing every time I go, that way I can enjoy new flavors! If you are interested in shopping at a farmers market but don't know where to go leave me a comment.

Mrs. J

ps. I am blogging from my phone so no professional food pics just some iPhone shots! Sorry maybe during the summer when I have more time! Thanks for reading :)

February 11, 2013

Tilapia in the Crockpot?!

Yes!! You better believe it. I just so happen to love Stephanie's blog,
If you want a slow cooker recipe this is the place to look. I had some frozen tilapia and I wanted to make a quick dinner without slaving in the kitchen or going to the store for. I luckily had everything on hand. I asked Mr. J to choose between this recipe
and the other tilapia recipe Stephanie has. He choose the Orange Honey Tilapia. I was kind of skeptic about it, I mean fish, honey and oranges? But oh my this was delicious!! I also made some rice noodles with a mandarin orange chili sauce. The fresh cilantro and the spicy chili sauce made the dish a perfect balance. This meal was very healthy and only took about 20 minutes to put together. Looking at the directions it looks much more time consuming than it is. I just want to make it simple as possible for you to understand.

6 tilapia filets (frozen is just fine)
3 tablespoons balsamic vinegar
1 1/2 tablespoon honey
1 (10-ounce) can mandarin oranges, drained
aluminum foil
salt and pepper to taste at the table
1 cup cooked Asian Rice stick (pasta)
2 tablespoons fresh lemon juice
2 teaspoons red chili paste
1 small can mandarin oranges, drained and chopped
1 tablespoon chopped fresh cilantro leaves

Use a 6-quart slow cooker. Lay a length of foil on your countertop and place the fish directly in the middle. Dribble balsamic vinegar and honey over the top of each fillet, and place a handful of drained mandarin oranges on top.

Fold over foil and crimp the edges to form a packet. Put the foil packet into your slow cooker, to have one fish fillet per packet for serving, divide the sauce and the oranges. Put on the lid. Cook on high for two hours, or until fish flakes easily with a fork. If your fish was frozen, it may take another 30 minutes or so, but you should still check it after two hours. Season to taste with some salt and pepper at the table.

After the fish is done turn off slow cooker and prepare the noodles and sauce. Cook noodles according to package instructions. You can use any noodle you want i just wanted a light pasta and I love incorporating Asian noodles. In a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Pour sauce over noodles.

Serve together and enjoy. This dish is light and fresh, with just a hint of sweetness and a little spice! Even the the hubby liked it. I could tell he didn't love it but his plate was clean so it wasn't that bad. 

Mrs. J

February 6, 2013

Fresh produce is the best fast food!

Ok so let's be honest 2012 was a fail for me in the blogging world! I just haven't had the time. I am working with a friend and plan on making some big changes on here. My goal is to be more food oriented. I want to help those that need an extra boost in the kitchen. Becoming a mother changes you in so many ways, you're always looking for ways to keep your baby healthy. It is very unsettling to me at the amount of mothers who regularly have their child eat out because they don't know how to throw together a quick meal. Fresh fruit and veggies can be fast food too!! You just have to learn to try new things.

I once saw a comment on Facebook from a girl who said she would never try a blood orange, because it has the word blood in it. I was so flabbergasted by this comment, knowing she is a mother I would expect her to be on board with anything fresh for her child. Then once she was educated in what it actually was she said she might try it.

Basically is what I'm saying is never be afraid to try a fruit or veggie because it could be something delicious! Also never tell your kiddo it's gross because you are the parent and that will say the same. Instead let them form their own opinion. Another thing that really drives me crazy is parents buying jarred baby food! Why why why?! It's looks gross, it's flavorless, if you wouldn't eat it then don't give it to your baby!!

Ahhh, ok off my soapbox but really it's simple y'all! I am no perfect parent nor do I pretend to be. My kid has eaten it before but too many make it a habit. Let's make a better life for our children through food. Remember they are our future!! Ps. I'm sure I will get some negative nancy comments about how there is nothing wrong with fast food and jarred baby food and you know what? You just keep thinking that :) Can not wait to get back to blogging this year guys!! I've missed you much!!!

Mrs. J