FoodFash

Adventure Begins in the Kitchen

Eggy Dinner

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I’m in a big ol’ baking slump.  Mostly because all I want to do is be outside, preferably lake-side, these days.  Partly because I’ve been spending so much time by the lake that I’ve neglected all of my chores.  Bare cabinets and dusty floors are a small price to pay for fantastic memories though.  Don’t you think?

I decided to whip up something for dinner that I could also bring to work for breakfast tomorrow.  And since I always have eggs and veggies laying around, a baked frittata seemed not only appropriate, but possible.

FoodFash Baked Frittata (yields 2 servings)

4 eggs

1/2 cup frozen spinach

1/2 cup frozen asparagus

1/4 teaspoon garlic salt

1/2 teaspoon crushed red pepper

2 oven safe dishes

Preheat oven to 400 degrees.  Beat two eggs in each dish and add half of the remaining ingredients to each.  Set the oven safe dishes on a baking sheet and place on the middle rack of the oven.  Bake until the eggs are fully cooked, about 30 minutes.

I wasn’t sure how satisfying these would be without milk or cheese to fluff and flavor, but I was really happy with the way they turned out.  And I’m pretty excited to have something other than a boiled egg or Greek yogurt tomorrow for breakfast.  Looks like I’ll be adding these to the weekday breakfast rotation!

The Dutchess, In Pictures

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Breakfast:  Greek Yogurt

Lunch:  Artichoke Pasta with Marinara and Parmesan

Snack:  Banana Nut Odwalla Bar

Yoga!

Dinner:  Spicy Veggie Dumplings with Broccoli

 I received confirmation from the virtual world tonight that I’m kicking butt with regular yoga practices!  I’ve been averaging about two Black Swan visits per week since I arrived in Austin and I can already tell a difference in my practice.  My vinyasas are slow and strong and I can hold positions that I’ve never been able to before, like crow.  Now if I can only cut down on Easter candy and baked dairy carb bombs, I just might be ready for bathing suit season!

Gimme That Sauwce

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If only I had a dollar for every time I realized how easy something is to make that I, at one point, believed would be super difficult.  I’d have oh so many dollars!  Like maybe enough to buy these…

But can you believe I had never even glanced at a hollandaise recipe before?  For someone that loves the stuff so much that I might just choose eggs benedict as a last meal, you’d think I would have hunted down a recipe just for kicks.

But nope.  It took two artichokes and a little boredom with butter to initiate the search.  The search which ended almost as quickly as it began because I ended up using the first recipe that came up on Google, which was perrrfect.  Perfectly creamy, perfectly zesty, perfectly spiced.

Missed the artichoke mash I made a while back?  Check it out!

Arugula In Moderation

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Stuffed mushrooms should happen and they should happen often.  Fill them with your favorite pesto, pop them in the oven, and…  Boom.  Dinner.

I made a mental note prior to the move to make Jenna’s arugula pesto when I settled.  And even though I have yet to hang anything on the walls yet (this weekend, I promise!) I’m definitely settled enough to whip out the food processor and get it all green.

I used an entire bunch of fresh arugula to make this vibrant little pot of pesto.  And if I had to give you my opinion of this sauce based on appearance alone, I’d say A++.

But it turns out that arugula pesto is not a good fit for stuffed mushrooms.  Why?  Because arugula has a hefty funk and it was just wayyy too much for the shrooms.  I did, however, make a bowl of artichoke pasta with this exact batch of pesto and it was pretty darn tasty.  New rule:  Arugula in moderation.