Tuesday, December 29, 2015

Feta and Beet Frittata

Frittatas are a wonderful, filling meal, usually finished in an oven.  But, I don't have time for that. And frankly, just baking them seems to work just fine.

This savory, cheesy and slightly sweet tata is good packed, held together by a creamy egg base.  Not the traditional thick and creamy because, well, I like a bit more stuffings and a bit less eggs. So, it's probably closer to an egg casserole.  I don't care.


2 eggs
1 Tbsp. plain, 0% fat Greek yogurt
1/4 cup chopped green onion, loose not packed
3 oz. sliced beets
1/4 cup fat free feta
2 slices reduced sodium, reduced fat bacon
salt & pepper to taste

  1. I keep think sliced beets in the freezer.  I thaw them, and microwave for 1 minute. You can cut your own up right before.
  2. Spray down 2 ramekins or one small casserole dish with coconut oil.
  3. In a pan, almost completely cook your bacon.  I snip mine up into small pieces first.
  4. Combine egg and yogurt and hit with a beater until smooth and frothy.  
  5. Add salt and pepper to taste. I used a bit of garlic salt and ground black. Don't go crazy with the salt-remember there's bacon and feta in this dish.
  6. Layer beets on bottom.  Sprinkle with green onions, followed by feta, and bacon.  
  7. Pour egg mixture over top.
  8. Bake at 350F for about 30 minutes, checking frequently.  Egg should be just set, not golden like so many pictures show. Edges can be golden, but if top is, the middle is generally overcooked. It will get spongy.

266 Calories for whole dish

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Tuesday, December 22, 2015

Single Cinnamon Rolls

What witchcraft is this?

I've seen a lot of recipes out there for a 2 ingredient pizza dough, and thought hmm, I should give this a try. I'm using the Impatient Foodie's recipe, but going above and beyond it.

So clearly, it needed to be made into a cinnamon roll.


3 Tbsp. Plain, nonfat, Greek Yogurt
3 Tbsp. and some for kneading, self-rising flour
1/2 Tbsp. butter, melted
3 tsp. cinnamon sugar mix
  1. Combine yogurt and flour.  Scrape off onto floured surface and knead, adding flour as needed, until a touchable dough, slightly elastic, forms.
  2. Roll or pat out. You want it long, and only as wide as you would like it high.  I achieve this by rolling it out, and then using a pizza cutter lengthwise.  I then overlay the two pointed end back into a square.
  3. Baste one side with melted butter.  
  4. Sprinkle with cinnamon and sugar.  
  5. Carefully roll.
  6. Place in middle of greased ramekin.
  7. Bake at 350F for about  15 min, until golden. I use toaster oven set to 250F.
  8. Let cool to touch, and enjoy.
120 calories





Sunday, December 13, 2015

Pomegranate Tangerine Shortbreads: Happy P4A!

It's Project for Awesome weekend and I've been watching the stream for several hours.  As of right now, the Nerdfighter and YouTube community have raised $1.4 million USD in 44 hours for charity, including Save the Children and the UNHRC, both excellent, high-rated charities helping refugees, especially children, world wide.

Did you know about half of all refugees are chidlren.  Yeah, not terrorists-children. Go ahead, take some time to google it.  I encourage it.

Back?  Awesome.

I decided I needed celebratory sweets.  I made them little hearts, which is our symbol. The YouTube symbol with a heart instead of play triangle.

By the time this posts, the P4A will be over, but you can CONTINUE to donate to charity by buying up the last of the perks HERE!



1 stick unsalted butter, softened
1/4 cup powdered sugar and then some.
1/2 tangerine
1/4 pomegranate
1 cup flour

  1. In medium bowl, combine softened butter, sugar, and 1/2 tangerine's juice and 1/2 the tangerine's zest.  Cream together.  
  2. Add the 1/4 pomegranate fruit, then flour.
  3. Empty out on to table or board. 
  4. Using powdered sugar like flour, knead until comes together.  
  5. If a little soft, you can stick it in the fridge for a bit.
  6. Roll out to about 1/4 inch thick, and cut.
  7. Bake on parchment, 350F for about 8-12 min until lightly golden on edges.

About 100 calories a cookie.

Tuesday, December 8, 2015

The Slutty Brownie

There are a lot of recipes going around for slutty brownies, which use chocolate chip cookie mix, oreos, and brownie mix.  My tutors asked for them, and I stared at them in horror for a solid minute, but the kids get what the kids want.

I've been won over, but I won't be making these again for a long, long time.  I ate one and heard Wilfred Brimley whisper my name.



Brownie

I used a variation of  InspiredTaste.net's Fudgey Brownies as my base. There were come complaints about thickness on the website, which was what I wanted.  My brownies, as you may know, are zucchini brownies, and weren't going to work for this crime against humanity.

5 Tbsp. salted butter, melted
5 Tbsp. unsalted butter, melted
1 1/4 cup granulated sugar
3/4 cup heaping Hershey's baking cocoa
1 tsp. vanilla bean paste
2 large eggs
1/2 cup all-purpose flour


  1. Cream everything but the flour together.  
  2. Add in the flour last and stir until smooth.


Cookie

1 1/2 cup semisweet chocolate chips
2 heaping cups all-purpose flour
1/2 tsp. baking soda
6 Tbsp. salted butter, melted but not all the way
6 Tbsp. unsalted butter, same
1 cup granulated sugar
1/2 cup brown sugar
1 egg
1 egg yolk
2 tsp. vanilla bean paste


  1. Cream together butter, soda, sugar, and vanilla.  
  2. Once completely combined, add egg and yolk, then flour.  
  3. Flour comes together...weird. Use hands at end, and to add chips.


One package of double-stuffed Oreos


  1. Line 2 dozen rows of your cupcake pans.
  2. Make a cake pop sized ball of the cookie.  
  3. Press into cupcake liners.
  4. Press oreo into each cookie nest.
  5. Cover with brownie batter.
  6. Bake 340F for 18-25 minutes, depending on your oven.  Use the toothpick test on the sides to make sure brownie comes out clean, and they'll be done.
  7. you should have about 10 cookies worth of cookie dough left.  I always bake them afterwards, but you can also freeze it in individual pucks.  This recipe works really well for that.

330 calories each slutty brownie.

151 calories each chocolate chip cookie.


Sunday, December 6, 2015

Creamy Baby Arugula & Mizuna Pesto

One of the last set of greens I got from my farm share was another big bunch of mizuna, which I adore in salads, but it isn't my favorite weather for salads.  It started to wilt this week and I knew I had to act quickly.

Pesto it was.

The great thing about homemade pestos are that they are always way less caloric than the ones in the store. For example, 2 Tbsp. of my favorite store bought pesto is 195 calories.  2 Tbsp. of mine is about 33.

Seen here with my Flour Tortillas, toasted for chips.



2 oz. baby arugula
1 oz. mizuna, leaves only
1/2 cup walnuts, unsalted, chopped
1 cup Parmesean, shredded
6 Tbsp. extra virgin olive oil
1/8 tsp salt
1/4 tsp. ground black pepper
Juice of 1/2 lemon
3 large cloves garlic, smashed and chopped

Note-I really like garlic.  If you prefer a more subtle taste, start with 1, and add the others as needed.

  1. Puree it all in your food processor for a quicker mix.  The blender is doable-as this was made in it, but it takes forever.

Makes 2 cups.  2 Tbsp. servings at 33 calories a serving.

Thursday, December 3, 2015

Savory Acorn Squash Fritters

I spent most of my Tuesday this week (garbage night) going through the last of my farm share and prepping it for freezing.  Right when I thought I had everything done, I found another small acorn squash hiding out.  I figured I might as well cook it for something this week.

These savory-sweet gems were the result of me really wanting latkes, even though I don't keep potatoes in the house. I had a bit of shaved parm left in the fridge that needed to be used up, and I have a lot of mizuna.


4 oz. acorn squash, pre-cooked, mashed
1 oz. Parmesan, shaved or grated
1 cup mizuna
1 egg
1/2 Tbsp. minced garlic (less if you don't like strong flavors)
1 Tbsp. Greek Yogurt, plain, 0% fat
Black pepper to taste
  1. In a bowl, combine 1/4 cup mizuna, the squash, parm, egg, garlic, and some black pepper. Beat well.
  2. Heat your skillet and either spray it or butter it.
  3. Once skillet is heated, drop 4 fritters using spoon.  Flatted out as much as you dare.  Because we're using a mashed squash, it's a little juicy and we'll want them to dry out a bit.
  4. While those cook, arrange the rest of your mizuna on a plate.
  5. Flip when you can safely do so without them falling apart.  Then continue to cook, flipping, until browned with some light char marks.
  6. Serve immediately over greens with Greek yogurt.
286 calories.