It took a long overdue (albeit very short) trip to the gym to flip through a few of the food magazines I'd been stockpiling. I am so behind that I was reading December issues, which were all holiday themed, and then we swiftly get into the healthy January issues and then back to somewhere in-between come February. I was dog-earring and reading some of the recipes word for word just to learn. I remember when I was first figuring out how to cook and I would read through a Bon Appeitit or Gourmet like a novel. Even if I didn't want to cook a pork loin or master a cheesecake, I would read the recipes just because I wanted the knowledge. Flipping through those magazines and soaking in some new perspective reminded me how much I love the craft of preparing a meal (yes, I'm aware I was at the gym, slowly burning off a single piece of toast while I was reading but that's besides the point). I've become much less efficient with Curran around and cooking for fun falls towards the bottom of my list in the course of a day. I allow that to happen... and so does the teeny person who has a thing for electrical sockets but I think there is a compromise.
I picked up a bag of buckwheat groats in an effort to try something new. It took me a couple times to figure them out but I'm a fan. Naturally gluten free, pretty quick cooking, full of magnesium and has a texture that Hugh referred to as "steel cut oaty rice". Maybe this isn't news to you but like I said, we've been in a rut over here. I bagged a gorgeous chartreuse romanesco and a couple of leeks that didn't look nearly as fresh but I didn't care because I love them. It felt so nice to not necessarily have a plan, but to just cook and move with the confidence that at the end, it would in fact be edible. Simple, colorful, wholesome and maybe not something you'd find in a glossy magazine, but dinner in a fasion that got away from me.
I made a more moderate portion here but this could easily be doubled if you're feeding more or prefer leftovers. I actually prefer the buckwheat at room temperature or cooled, I was getting a super fermented flavor when they were warm. If the groats are toasted, it's sold under the name 'kasha' and that will work fine here as well. You should be able to find one or the other in the bulk bins of your local health food store. I know romanesco can be hard to find and nubs of cauliflower will do well in it's place. Don't be shy with the olive oil. You'll miss out on the caramelized, toasty edges otherwise and end up with rubbery vegetables.
With the romanesco, cut the florets away from the core. Leave the smaller ones intact and halve the large florets. Toss them onto a baking sheet. Clean the leeks and discard the tough dark green parts. Slice them into 1" coins and add them to the baking tray. Drizzle on the olive oil, nutmeg, herbs, pepper flakes, sea salt and toss well to coat. Make sure all the outsides of the vegetables are covered. Roast in the upper third for 30-35 minutes until the edges are browned.
While the vegetables roast, prepare the buckwheat. Rinse it well in a fine mesh strainer and drain. Bring the water to a gentle boil and add the buckwheat. Turn the heat down to a gentle simmer and cook for 7-10 minutes until just softened. If groats start to get mushy turn down the heat. Let it sit for 5 minutes and then drain well. Into a mixing bowl, combine the drained buckwheat, olive oil, honey, lemon juice, chives, parsley and salt and pepper to taste.
I throw my walnuts onto the baking sheet to toast in the last 5ish minutes of roasting or you may toast them on their own if you prefer. Assemble your bowl with the herby buckwheat, a big heap of the vegetables and garnish with a handful of toasted walnuts and crumbled goat cheese.
I am supposedly having a baby today, though I'm aware that date is flexible. It has been the strangest week of waiting for this huge thing to happen. I made sure the plants got extra water, haven't left the house without my phone, washed my hair a little more frequently because I will have this first picture of us forever. I wanted to prep a lot of food for us to have at the ready or in the freezer but I just couldn't do it. It felt like I was writing off all signs normalcy by hoarding food for when life changes maybe tomorrow or maybe in a week or so. All I could muster up this week besides a loaf of berry flecked banana bread was this frittata. I hesitate to post it as I know I am not showcasing anything particularly creative or unique here, but when you are waiting for something huge to happen, all you can really do is normal - the tasks or food or errands you don't even have to think about, and for me, that includes frittatas and banana bread. I sauté up what looks egg-friendly from the crisper drawer, whisk a few eggs and whatever cheese needs to be used and it's the perfect little protein cake to warm up with a piece of toast. Something simple and predictable - just about all we're up for until not given the choice.
There will be a bit of silence around here but we'll pop in with a few pictures of the wee one when he decides he's fully cooked. Big hugs.
Chard & Leek Fritata . Sprouted Kitchen
CHARD + LEEK FRITTATA // Serves 4
I used chard and leeks because it was what I had, but any green or onion could work here. I prefer a thicker frittata slice, so I go with eight eggs in an 8" pan. You could get away with six eggs but note it will be even more veggie packed.
1 leek, halved and cleaned
1 small bunch swiss chard, stem and ribs removed (or 5 cups chopped dark leafy green of choice)
2 Tbsp. extra virgin olive oil
8 eggs
1/4 cup heavy cream or creme fraiche
1/2 tsp. cayenne
1/2 cup feta cheese
sea salt + pepper
Chard & Leek Fritata . Sprouted Kitchen
Preheat the oven to 375'. Warm 1/2 Tbsp. of the oil in a pan over medium heat. Slice the leek into thin half moons and add it to the pan. Sauté for 5 minutes until well softened.
In a large bowl, whisk the eggs and cream well with the cayenne and generous pinch of salt and pepper. Add the leeks into the bowl.
Warm another 1/2 Tbsp. of the oil and sauté the greens with a small pinch of salt until wilted, about 3 minutes. Allow them cool slightly, releasing the steam pockets. Add the greens to the egg bowl along with half the feta and stir everything to mix.
In an 8" pan, preferably non-stick, warm the remaining Tbsp. of olive oil over low heat. Add the egg mixture to the pan, sprinkle the top with the remaining feta and cook for about 5 minutes until the edges start to look cooked. Transfer the pan to the oven and cook for about 15 minutes until you jiggle the pan (with a mitt, it'll be hot) and the center of the frittata is slightly soft. It will set as it cools. Slice the frittata into wedges and serve with warm buttered toast.
Frittata will keep covered in the fridge for a week.
It can be tested and approved that a solid majority of our friends are either getting married or having a baby this year. I remember thinking last year that 2013 was going to be quiet on the celebratory front, but it has proven otherwise. Once we get back from our trip in April, every weekend seems to be booked with an event. Which reminds me, I need to keep my eyes peeled for dresses. It is impossible to find a dress when you really need one. It's true. In all the talk of showers, my brain starts piecing menus together. I made frittatas for a brunch shower last month. They are so perfect for feeding a group. They're inexpensive, easy to make, go well with baked goods, maybe a simple salad, fruit and mimosas. Am I selling you my shower menu? Something tells me you are familiar with the goodness that is eggs.
After yet another handful of trail mix yesterday, I huffed that I was bored of my routine foods. I go in phases, tending to burn out on something I really loved at one point. It's nice to have something at the ready for snacks or a quick meal to-go when needed. I find the lentil meatballs are good for this. I don't think I have used millet here yet, but now is as good a time as any to bring it in. It is part of one of my favorite salads from the cookbook. It is gluten free, seeing as it is actually a seed, has protein, B vitamins, fiber and is highly alkaline. You can use it anywhere you would use rice or quinoa as it takes on any flavor you'd like, much like those two will.I cook millet with a simple 2:1 ratio. It cooks quickly by bringing the rinsed grain and liquid to a boil, turn down to a simmer, cover and cook until the liquid is absorbed. Fluff, cover again and let it absorb the steam for optimum puffy texture. All said and done, the millet takes around 15 minutes. So glad to have these ready for early work days or pre-morning workout when I am easily persuaded to stay home and cook breakfast instead... which will very likely still happen.
MUSHROOM, MILLET + LEEK FRITTATAS // Makes 12
I add a bit of grain (seed) here to make them a more filling grab-n-go breakfast or snack. You could use quinoa or even rice as a substitute.
I am a big fan of sheeps feta, the conventional stuff is usually made of cows milk and doesn't hold a candle to the real thing. Yes it's a bit more expensive but a little goes a long way. Trader Joes has an excellent one from Israel in a green/yellow package.
Lastly, I'm not sure I would suggest using muffin liners, but let me know if you try. I find that with items this wet, you loose half the food getting stuck to the paper.
9 eggs
2/3 cup cooked and cooled millet
1/4 cup cream or milk (coconut milk would work too)
1 tsp. sea salt, divided
1 tsp. fresh ground pepper
1/2 tsp. red pepper flakes
8 oz. mushrooms, stems removed, roughly chopped
1 T. extra virgin olive oil, divided
2 leeks, cleaned, halved and thinly sliced
3 Tbsp. chopped chives, parlsey, thyme or mix of these (plus more for topping)
8 oz. sheeps feta
Preheat the oven to 350'. Grease a standard muffin tin.
In a large mixing bowl, whisk together the eggs, cream, 1/2 tsp. salt, pepper and red pepper flakes until well blended. Set aside.
In a pan, preferably non stick, over medium heat, add the mushrooms and a pinch of salt. Yes, dry pan. You saute them around until they sweat off their excess water. They will release water, dry back up and THEN add 1 tsp. oil and saute another minute. Remove and set aside. Heat another tsp. olive oil in the same pan, saute the leeks with another pinch of salt for 8-10 minutes until just browned. Add the leeks to the bowl of mushrooms, add the herbs and cooked millet and stir to combine. Once the veggie mix is relatively cool, add it to the egg mixture.
Fill the muffin tins a generous 3/4 of the way full, the mixture should last you all dozen tins depending on the size of your eggs. Top each with some crumbled feta and bake on the middle rack for 18-20 minutes. The center should be slightly underdone and will finish cooking as they rest. Garnish with any remaining chopped herbs. Allow them to cool for at least ten minutes before gently twisting them from the tins. Serve with your favorite hot sauce.
