Tag Archives: seasonal

Brain Food: Seasonal Frittata with a Potato Hash Crust

25 Sep

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School is in full swing, and I am having writers block like woah.

It is so hard to concentrate when I get paid to stare at these salty gems 3 mornings a week:

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…but I must remember to eat my veggies so that my brain can start working properly again…

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This is a funky time of year at the farmer’s market in New York City. Apples, pears, potatoes, and winter squash abound, but the tomatoes, peaches and plums, and corn are still pulling through for their final hurrah.

I just learned about the “nuke and shake method” for husking corn, and now before I blink my eyes three times, all of the corn will be gone! Drat.

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This is a simple egg bake that you could do with any seasonal ingredients–vegetables, herbs, cheeses, and meat. I adapted the recipe from Sara Forte’s The Sprouted Kitchen Cookbook. Sara’s recipe includes sweet potatoes and goat cheese; I happened to have a variety of small colorful potatoes on hand and a ball of mozzarella hanging out in the fridge, so into the frittata they went.

Fresh corn got thrown into the mix as well, because corn + eggs = awesome.

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Sure, I love a good quiche. How could you not love anything baked up in a flaky, buttery crust? But remember, we need brain fuel here, so potatoes for a “crust” will do. A few dashes of hot sauce always help fire up those neurons, too.

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Seasonal Frittata with a Potato Hash Crust

adopted from Sprouted Kitchen, also seen on Cookie and Kate

serves 4-6, depending how you slice and serve

6-8 eggs (I used 6 extra large eggs)

1/2 cup milk

pinches of salt and pepper

2 small sweet potatoes, or about 2 cups of colorful new potatoes, chopped

1 tablespoon olive oil

1 teaspoon cumin

2 garlic cloves, chopped

2 cups baby spinach

1-2 ears of corn, husked and sliced off the cob

3 oz. cheese, mozzarella ball or goat cheese

herbs, hot sauce, salt n’ pepper for topping

  1. Preheat the oven to 425 degrees F. In a large bowl, whisk together the eggs, milk, a pinch of salt and black pepper.
  2. Chop the potatoes into 1/4-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin and 1/2 teaspoon salt and stir. Cook the potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
  3. Sprinkle the garlic on top of the potatoes, then the spinach and corn. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
  4. Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. Crumble or slice the cheese and plop over the top of the frittata. Put the pan in the oven and bake until you can shake the pan and see that the middle is just barely set, about 12 to 18 minutes.
  5. Set the frittata aside to cool down slightly. You can either leave it in the pan or flip it onto a plate. Sprinkle with more salt and pepper, and add some herbs and hot sauce if you’re feelin’ it.

Fig Season is here!

23 Aug

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Figs, oh glorious figs! End of summer/early fall is the typical season for fresh figs. Too bad they aren’t usually sold at the farmer’s markets in New York City. One of these days I’ll have to befriend a Brooklynite with a backyard fig tree.

Figs are perfect sliced in half and enjoyed raw, but there is so much you can do. Below I found some fig-sparation from around the web. What do you like to do with figs? Has anyone dried drying them or making jam?

I planted this fig tree at my parents’ house over 5 years ago. Unfortunately I never seem to be back home when the figs are ripe.

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A Sweet Spoonful’s Fresh Fig, Fennel, & Dark Chocolate Ice Cream

The Kitchy Kitchen’s Fig + Brandy Clafoutis (figs pair so well with booze!)

David Tanis’s Baked Figs and Goat Cheese (I love that he uses the fig leaf, too!)

Delightful Crumb’s Honey Lavender Poached Figs

Shutterbean’s Fig & Olive Oil Cake

Not Without Salt’s Fig and Melon Salad

A Stack of Dishes’s Boozy Fig Onion Jam with Bacon

My go-to fig galette: Take dough and roll it out. Spread the bottom of the dough with jam. Top with fresh sliced figs and sprinkle with a dash of sugar. Fold up the dough into a rustic shape and brush with egg and a touch more sugar. Bake until golden.

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Yellow Split Lentil Dal with Seasonal Veg.

4 Jul

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A year ago I was blogging about green split lentils and blubbering about leaving my amazing job as a pastry cook.

Today I am officially done with my first year of nutrition graduate school!!! Woo woo. To celebrate, I will bring you full circle and present another split lentil recipe: Yellow Split Lentil Dal.

No matter how many different things I learn about in my nutrition classes, I always come back to FOOD.

A big fan of reading (and drooling over) Martha Rose Shulman’s NYTimes Recipes for Health, I never actually made anything of hers until recently. In the last month, I’ve gone on a Martha spree, making an eggplant pasta inspired by her recipe, finding my new FAVORITE way to prepare steel cut oats, and reading about her “sweet secret” (I guess there are a lot of us “health mavens” who find a niche in the world of dessert!). And this week when I bought a beautiful bag of yellow legumes, where did I find the inspiration to make a spiced lentil dal? Yep. Ms. Shulman strikes again!

Yellow split lentils (or peas) are super high in protein (10g per serving) and fiber (3g soluble fiber, 7g insoluble fiber per serving), and are a great source of folate and magnesium, with a decent amount of iron and zinc. Yay for plant-based protein! The slight downside is that they take about 45 minutes to cook, but you can just get your brown rice going in a rice cooker and simmer the lentils on a pot and by the time you’ve checked your email and browsed the Internet for what feels like a moment, dinner is basically ready.

Ooo and apparently yellow split peas can be used in baked desserts? Has anyone ever seen or tried a dessert with split peas in it?!

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Yellow Lentil Dal with seasonal veg.

adapted from Martha Rose Shulman of the NYTimes’ Recipes for Health

**I loved the flavor of the cumin seeds with the garlicky vegetables. I happened to have a bunch of seeds laying around from when I made these roasted nuts a while back. Feel free to use ground cumin if that is all you have on hand. 

1 cup split yellow lentils, rinsed

1 teaspoon minced fresh ginger

1 1/2 teaspoons turmeric

1/2 medium onion (intact), peeled

Salt to taste

1 1/2 tablespoons fresh lime juice

2 tablespoons oil

1-2 cups finely chopped seasonal veg. (I used a few asparagus sprigs, a small broccoli stalk, and a yellow squash)

1 plump garlic clove, minced

1 teaspoon cumin seeds

1. Combine the lentils, ginger, turmeric and onion half (don’t chop it) with 1 quart water and salt to taste (about 1 to 1 1/2 teaspoons) and bring to a gentle boil. Stir only once to make sure there are no lentils sticking to the bottom of the pot. Reduce the heat to medium – the lentils should simmer briskly – and cook uncovered until the lentils are tender, 30 to 40 minutes.

2. Stir in the lime juice. Stir together and simmer for another minute. Turn off the heat and using an immersion blender, an Indian mathani (a wooden tool used for mashing dal) or a wooden Mexican hot chocolate mixer, partially pureé the dal. It should be thick but not like a pureed soup.

3. Meanwhile, heat the oil over medium-high heat in a pan. Add the cumin seeds and allow to sizzle, stirring, for 10 seconds. Add the garlic and cook until lightly colored, about 15 seconds. Add the vegetables and cook until slightly softened, about 4-5 minutes. Remove from the heat and pour over the lentils.

Serve over your favorite grain. I used short grain brown rice.