Category Archives: Pescatarian

Baby / Breakfast / Brunch / Easy Meals / Pescatarian / Savory / Vegetarian

Feeding Babies: Mini Frittatas

April 6, 2016

img_8002I’m forever looking for new foods to feed Prim, or even just a new way of introducing something she’s already had. And since I work full-time and still make dinner for people other than Prim on a semi-regular basis, I prefer to cook things for Prim that freeze well and will last beyond a couple of meals.

img_8001Last Sunday I was at Whole Foods staring at the vegetables, trying to figure out what to cook for Prim when I saw some delicious-looking spring onions. Once I saw those I had the idea of a frittata, because one of my all-time favorite frittatas is chock-full of spring onions.

Rather than making the frittata in my giant Le Creuset braiser, I decided to make miniature single-serving frittatas in a muffin tin so that they would be easier to freeze and store for later.

These little “frittata muffins” come together quickly and are awesome for breakfast, lunch or dinner (or even a party!)  img_8004 img_8005

Mini Frittatas (for you AND baby)

makes about 17 muffin-sized frittatas

  • 5 small yukon gold potatoes, diced
  • 3 large spring onions, small dice
  • 12 eggs
  • 1/2 cup half and half or milk
  • 4 oz / 1 cup grated swiss cheese
  • Olive oil
  • Salt and pepper
  1. Preheat oven to 425°. Drizzle diced potatoes with olive oil, salt and pepper, toss to combine and place in a single layer on a baking sheet. Bake until a knife pierces potatoes easily — about 10 minutes.
  2. While potatoes are baking, heat some olive oil in a saute pan over medium heat. Add diced spring onions to pan, season with salt and pepper, and cook until soft and translucent — about 5 minutes.
  3. Once potatoes and onions are cooked, toss them together and spoon into greased muffin cups — about 1 tbsp per cup (should cover about 17 muffin cups).
  4. Whisk together eggs and half and half, season with salt and pepper, then stir in cheese. Pour into muffin cups, covering potato/onion mixture, until muffin cups are almost full.
  5. Lower oven temperature to 375° and bake until frittatas are puffed and set in the middle — 10 to 12 minutes. Loosen frittatas with a rubber spatula and let cool on a wire rack. Store in the fridge or freeze.

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Gluten-Free / Pescatarian / Salads / Savory / Stay Healthy / Vegetarian

Arugula and Endive Salad with Citrus

January 15, 2015

I meant to post this yesterday and forgot.  I also got on an elevator going down today and forgot to get off, leading me right back up to the floor where I had boarded the elevator.  And I almost missed my BART stop last night.

Basically, my brain is barely functioning at this point.  I keep thinking that it’s a good thing that this baby is literally attached to me, otherwise I’d probably forget her and leave her at Starbucks or something.

I’m gonna be such a good mom.

Anyway, this is a salad I made for my extended family the night of our annual cioppino feast in December.  We have a cioppino night every year around Christmas as a pseudo Feast of the Seven Fishes, which is an Italian tradition.  My mom makes a killer cioppino with seven types of seafood and we all eat way too much of it (worth it).

My contribution was this salad, which ended up pairing quite nicely with our pescatarian feast.  It’s a good recipe for a crowd if it’s a side dish, and it’s pretty dang tasty (if I do say so myself).  Plus, all the ingredients can be found at TJ’s (as this salad actually came about because I didn’t go home to grab anything out of my fridge before dinner).  So head on over to Trader Joe’s and whip this up next time you’re tasked with bringing a salad somewhere.  You won’t be sorry.

Arugula and Endive Salad with Citrus

Arugula and Endive Salad with Citrus

Salad:

  • 1 bag or large bunch arugula, washed and spun dry
  • 3 small heads endive, washed and sliced into 1/2″ ribbons
  • 1/2 cup pomegranate seeds (I just dumped the whole pack from TJ’s in)
  • mandarin oranges from one small can, drained, rinsed and chopped
  • 1/4 small red onion, sliced
  • big handful of toasted almonds, chopped (you can also buy the toasted sliced almonds at TJ’s and use those — the honey roasted ones would probably be delicious in this)
  • bleu cheese crumbles

Dressing:

You have a few options with the dressing here.  I’d recommend a standard champagne vinaigrette (equal parts champagne vinegar and olive oil + salt and pepper, or Girard’s makes a nice one).  I ended up using TJ’s Champagne Pear Vinaigrette and adding a little red wine vinegar + salt and pepper to cut down on the sweetness.  A sherry or red wine vinaigrette with a little dijon and honey added might work well also.

  1. You know the drill — put it all in a big bowl, dress it and toss it to your heart’s content.

Dairy-Free / Dinner / Fall / Gluten-Free / Pescatarian / Savory / Soup / Stay Healthy / Vegan / Vegetarian

Soup Recipes for Rainy Evenings

December 3, 2014

Just like I go crazy for salads during the summer, I love making a giant pot of soup when the weather gets cold in the fall and winter.  Soups are so wonderful because they generally require fairly little effort, and have a big payoff with enough food to cover more than one meal.  Plus, it’s an awesome way to get a crapload of veggies into your body (always helpful when trying to fend off the plague when you ride BART).

I’ve posted a lot of my favorite soup recipes on here already, but thought a recap post might be in order (I always like to have a one-stop-shop for the “what am I going to make for dinner” dilemma).

Sooo, here we go!  (Just click on the name of the soup to link to the recipe.)

Vegetarian Tortilla Soup with Black Beans and Butternut Squash

Vegetarian Tortilla Soup with Black Beans and Butternut Squash

You guys, this soup is the business.  It doesn’t make a TON of soup like some of the other soup recipes, but it’s so delicious and easy to make — perfect for a weeknight meal.  And trust me: you shouldn’t skimp on the toppings!

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Split Pea Soup

This is a great, basic recipe for split pea soup; and it’s another nice option if you don’t want to be eating the same soup for the next 7 meals (it makes about 6 generous servings).

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Not Your Mama’s Chicken Soup

This soup is a little more time-consuming than some of the others, and makes A LOT of soup.  But it’s awesome if you or someone you know is feeling a little under the weather.  Maybe whip up a batch and give half of it to your neighbor who isn’t feeling so hot.

Lentil Soup

Lentil Soup

This soup is so delicious and comforting — perfect for a cold, rainy night.  I like it with some Grana Padano grated over the top and a big hunk of sourdough bread.  (But really, I like most things with a big hunk of sourdough bread…)

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Potato Leek Soup

This soup is so crazy-easy to make.  And it’s just a little indulgent (not quite as veggie-full as many of the others on this list).  It’s so delicious though, and awesome to make for a crowd.

Winter Minestrone

Winter Minestrone

This is my go-to soup during the fall and winter months.  It makes a ton of soup and is overflowing with all kinds of good-for-you ingredients.  Grate some fresh parmesan on top and have at it.

Butternut Squash Soup

Roasted Butternut Squash Soup

I made up this recipe after being dissatisfied with butternut squash soups that were either lacking flavor or wayyy too sweet.  This soup is a good balance of salt, spice and sweet.  It tastes rich and creamy, but it’s actually full of veggies.  Yum!

Spicy Tomato Soup 4

Customizable Spicy Tomato Soup

This tomato soup is great for picky appetites — there’s a million and one ways to modify it.  Make it upscale with spices and some coconut milk, scale it down and make it basic — whatever your little heart desires.  Just don’t serve it without the grilled cheese if you’re making it for me.  🙂

Dinner / Lunch / Meals for Two / Pescatarian / Savory / Vegetarian

Cheesy Garlic Noodles

October 22, 2014

Cheesy Garlic Noodles

First of all, I had to google how to spell “cheesy.”  I wasn’t sure if it was “cheesy” or “cheesey,” and really, both don’t look right to me.  Apparently “cheesy” is the correct spelling, though, according to google, so who am I to question that.

Second, this isn’t health food, so let’s not pretend that it is.  I mean, the healthiest thing in this whole dish is the garlic, and there’s only one clove of it in the dish, so… that should give you an idea of where this falls on the “I feel good about eating this” scale.

That said, sometimes you just need a dish like this.  Sometimes you want to make mac and cheese from a box, but you decide that maybe making this is a tiny bit better, if only because you know what’s actually going into your body.  (Seriously, what is that cheese packet made out of?  It’s like neon orange.)

I call dishes like this “babysitter food,” because it’s the type of thing I’d whip up when I was babysitting back in the day (heyyy high school), after I’d convinced the kids that yes, they really did need to go to bed even though their parents weren’t home.  (Of course, I’d generally let them sneak in an extra 30 minutes of Veggie Tales beforehand…)

So next time you’re feeling like having something a little indulgent, or you simply have zero ingredients to make any semblance of a real meal — try this out.  You won’t be disappointed.  (Unless garlic sometimes gives you heartburn, like it does to me.  Ouch.)

Cheesy Garlic Noodles 1

Cheesy Garlic Noodles

serves 2

Ingredients:

  • 1/4 pound spaghetti or angel hair pasta
  • salt
  • 1 tbsp butter
  • 1-2 tbsp olive oil
  • 1 large clove of garlic, finely minced
  • parmesan or pecorino romano cheese

Steps:

  1. Bring a large pot of water to a boil.  Once boiling, add in a big handful of salt and cook noodles according to package instructions.
  2. While the noodles are cooking, combine butter, olive oil and garlic into a small pan over low heat (lowest heat possible!).  Cook until butter is melted and garlic is fragrant, 2-3 minutes.
  3. When pasta is done, drain it and transfer to a bowl.  Pour the butter, oil and garlic mixture over the top and toss to combine.  Add in cheese to taste (I like a couple handfuls) and toss to combine.

It literally doesn’t get any easier than that.

 

Dairy-Free / Dinner / Gluten-Free / Meals for Two / Pescatarian / Salads / Savory / Stay Healthy

Salmon Salad

September 3, 2014

Salmon SaladThis salad was made out of random desperation and tiredness last week when I had zero energy to spare for cooking.  KC suggested that we go to Whole Foods and make a salad from the salad bar for dinner (and pick up a bottle of wine.  What can I say?  I married a him for a reason.)  After perusing the salad bar buffet, I ended up getting an idea for this salad — using some ingredients from the salad bar and finishing it off with things I had at home.

This salad would be good with just about any assortment of veggies — so feel free to customize it with whatever you’ve got in your fridge.  I used some summer tomatoes which rounded things out nicely, so I’d recommend using tomatoes if you’ve got them laying around.

This is a great “second night” salad — meaning, if you’ve made salmon the night before and have leftovers, this is a great way to re-purpose the fish (which is what I was doing here).  It’s especially awesome if you made salmon with brown rice, as you can throw both the leftover rice and the salmon into the salad.

Salmon Salad 3

Salmon Salad

serves 2 as a meal

Salad:

  • leftover salmon
  • leftover brown rice (or any cooked and cooled grain — quinoa, cous cous, whatever) — I like to mix this with a little minced fresh mint, but that’s totally optional
  • lettuce (I used a mix of romaine and mixed baby greens)
  • tomatoes
  • red onion
  • beans (I mixed in garbanzos and edamame)

Dressing:

  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1/2 – 1 tsp dijon mustard
  • 1/2 – 1 tsp agave
  • salt and pepper
  1. Mix together all salad ingredients in your salad bowl.  Whisk together ingredients for the dressing, then toss with the salad.

Salmon Salad 2