Photo by Taryn Kealani
I love Saturdays don’t you? This morning I enjoyed time with my youngest daughter. I’m loving having her home from college (she captured this photo). The day started out chilly and rainy and now the sun is out and I’m headed out the door to search for the perfect inexpensive fabric for a project I’m working on.
I’m starting a new feature, “Perusing Over Tea” which is a collection of posts, crafts, DIY’s, recipes, quotes, well basically things that have caught my attention and I feel worthy of sharing for your enjoyment as well.
This morning we (Taryn) made gluten-free, Vegan Cinnamon Rolls. Delicious! Play around with it and add different spices.
The picture above is of my reclaimed wood garden cart which I’ll share the “how to” in a future post. It holds my potted herbs and succulents. An unfortunate spray paint accident (windy day=spray painted herbs) wiped out my beauties so I am in the process or repotting. Here’s a helpful link on how to Grow Herbs in Containers.
Have you heard of the app Camera Bag 2? It’s a little pricy but trust me you will be amazed at all of the filter options you will have. You even have the option of creating your own filter.
I had the most amazing Chocolate Mint Tea this week during a meeting. I’m familiar with the chocolate mint plant but I’ve never tried the tea. I’m hooked! How did I not try this before?! If you’re adventurous and brew your own, please share your how-to with me.
I hope you enjoy your weekend! Please share with me how you like to spend your Saturdays in the comment section below.
I absolutely love root vegetables. I was intrigued when I came across an interesting spinach and swede frittata on one of my favorite food blogs, Petite Kitchen. First of all I had to look up what a “Swede” was and discovered it was a rutabaga which is similar to a turnip. It was my fist culinary experience cooking with rutabaga and I’ve found a new love! I followed the recipe pretty closely making a few adjustments along the way which I’ll explain as we go.
I sliced the rutabaga about 1/8″ thin on my mandolin and cooked it for 5 minutes in salted boiling water. I left them a little undercooked so they would have some firmness and since they would cook a little in the oven.
I placed a layer of rutabaga in the dish and heaped on two handfuls of chopped spinach followed by another layer of rutabaga.
The original recipe called for a brown onion but I used sweet onion instead, again sliced very thinly on the mandolin. I sprinkled the frittata with fresh rosemary, added 8 fluffy eggs (5 were used here and later adjusted for the larger dish) and a drizzle of olive oil.
Photos by Weddings by Willy and Meghan.
After the frittata cooked for 20 minutes I sprinkled salted pumpkin seeds on top for a little crunch and placed it back in the oven for 5 more minutes.
It is such a easy, healthy and delicious dish!
Spinach and Rutabaga Frittata
1-2 Rutabaga (I used 1 larger)
1/2 Medium Sweet Onion (sliced thin)
2 Handfuls of Fresh Spinach (chopped)
8 Eggs (Beaten)
3 Sprigs Fresh Rosemary
Handful of Salted Pumpkin Seeds (Unsalted would work also)
1-2 T Olive Oil
Salt and Pepper to taste
Slice rutabaga into 1/8″ slices. Boil in salted water for 5 minutes or until slightly tender (cook longer if you like them to be soft). Drain and transfer 1/2 to an oven safe pan in a single layer. Add spinach and another layer of the remaining rutabaga. Add onion slices and rosemary sprigs. Beat eggs in a separate bowl and season with salt and pepper. Pour egg mixture over frittata and drizzle with 1-2 Tablespoons of olive oil. Bake in oven for 20 minutes. Sprinkle with pumpkin seeds and bake for an additional 5 minutes. Serve warm.
Yields 4 servings.
Growing up and for most of my adult life, I was never very fond of cauliflower. The only way I would enjoy it was to buy the frozen box of cauliflower that was smothered in cheddar cheese. Gasp! Now that I am more aware of the effects of what I am putting into my body, I have a new-found love of cauliflower. Cauliflower is a great source of vitamin C and K as well as a good source of fiber.
This recipe is so delicious and such a great alternative to traditional mashed potatoes. The goat cheese can easily be left out and in fact I added it in at the last-minute because I’m a fan of cheese! You won’t miss it a bit if you make it vegan friendly.
Cut up the cauliflower and place in a steamer basket. You want to make sure that the cauliflower is tender so check it at about 8 minutes. I steamed it in two batches.
I love my 3 cup food processor. It’s so small and compact that it has a permanent place on my kitchen counter without cluttering it up. I pulsed the cauliflower in batches and transferred it to a bowl. I like it to be very smooth.
Then add salt and pepper to taste, roasted garlic (or garlic powder), olive oil, goat cheese (of leave it out) and fresh chives.
It’s that easy and so delicious! It’s best to eat it while it’s hot but it can be reheated. A large cauliflower head makes about 4 cups.
Garlic and Goat Cheese Mashed Cauliflower
1 Large Head of Cauliflower
1-2 Roasted Garlic Cloves or Garlic Powder
1 Tablespoon Extra Virgin Olive Oil
Salt and Pepper to taste (I use pink Himalayan salt)
Wash and cut cauliflower into florets. Steam in a steam basket until tender. Blend cauliflower in a food processor. If you have a large food processor you can add the rest of the ingredients at this time. If you have a smaller food processor and are mashing in batches then transfer to a bowl. Add salt and pepper to taste. Add garlic, olive oil and goat cheese. Blend in fresh chives. Serve warm. Approximately 4 servings.