Tuesday, March 13, 2012

Greek Inspired Mini Frittatas

I had a few friends over for brunch this past Sunday, cooking for a group in my tiny kitchen can be a bit intimidating but these frittatas couldn't have been easier and they were a big hit! Martha prefers her mini's with mushrooms and gruyere but I modified the recipe based on what I already had in the fridge (you could probably make any variation and they'd be just as delicious)...

Ingredients :
(makes 18 frittata cups)

12 eggs
1 small red onion (chopped finely)
3.5 c. spinach (chopped)
1/4 c. black olives (chopped finely)
1 c. crumbled feta
1/2 tsp. dried oregano
nonstick cooking spray

1. Preheat oven to 350ºF. Chop onion, spinach, and olives.
2. Heat olive oil in a skillet and toss in the red onion and spinach. Cook until the onion is translucent and the spinach is wilted.
3. Whisk eggs, oregano, salt, pepper. Stir in the olives and that spinach onion medley.
4. Grease the hell out of your muffin tins and pour the egg mixture until it fills about 3/4 of the cup. Sprinkle feta into each cup. 
5. Bake for 15 to 20 minutes until the egg mixture puffs and is set in the center.
6. Enjoy! 

Brunch is done.

Monday, March 12, 2012

Paul Bertolli's Cauliflower Soup

Such a simple ingredient list, but such delicious flavors. (Recipe found on Food 52.) Chris and I have been having this soup with a side of brussel sprouts lately and it's delicious. And drizzling olive oil on top makes you look Fancy. Enjoy!!

Serves 8


  • 3 tablespoons olive oil
  • 1 medium onion (6 ounces), sliced thin
  • 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
  • Salt, to taste
  • 5 1/2 cups water, divided
  • Extra virgin olive oil, to taste
  • Freshly ground black pepper, to taste


  1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
  2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  4. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Thursday, March 8, 2012

Japanese potatoes(Shinjaga shouyu bataa)

I sliced a part of my finger off the other day with my new sharp knife(are you hungry now?). I'm telling you this because I like the feeling of seeing you cringe(kidding) as you read this and because I needed a recipe with minimal knife usage. I also wanted a super easy and new potato dish. I came across this. It doesn't get any easier than 5 ingredients. I guess it is traditionally fried, but this person suggested baking for a healthier alternative.


small potatoes
soy sauce
butter(I used earth balance)
kosher salt

This site tells it all.

Mix well! I baked mine uncovered for 30 min til they were golden brown and crispy. I sprinkled a decent amount of black pepper(or the japanese pepper she suggests) and had a pretty awesome side dish! I didn't know butter and soy sauce were such a good team. Thankfully, the Japanese knew.