Alotta Frittata

There is one food if which I had to live without I would probably die. Breakfast and brunch would have no soul, veganism would be the easiest triumph, and the souffle would cease to exist. This food is the incredible, edible egg.

Ah, the egg is alive and well in my refrigerator, and since my birthday cast iron purchases, it has played a frequent supporting role in my life. With frequent trips to the farmers market, frittatas and green smoothies have become necessary. This post is dedicated to the better of the two. Processed with VSCOcam with m4 preset

I jokingly started the hashtag #52weeksoffrittata on Instagram, mainly for the alliteration’s sake. All jokes aside, my weekly frittatas have been rather consistent. You too can eat delicious frittatas on a weekly basis without owning a chicken farm! For the very low quantity of 4 eggs a week + whatever produce/cheese/extras you have on hand! Get creative!

Here are the varieties I’ve had so far:

Week 1: sweet & spicy peppers + feta

Week 2: Greek Style (spinach+tomatoes+feta)

Week 3: London Pub Style (wild mushrooms+onions in malt vinegar)

Week 4: Fall Yall! (spicy sage+potatoes+fig&honey goat cheese)

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I’m not going to post a recipe for each frittata individually because if you have a brain and can saute vegetables, you can surely do this without detailed instructions. I use 4 eggs for each one. That’s really all you need to know!

I can’t wait to carry on this new weekly love affair!

Do y’all have any frittata favorites?

 

XOXO

52 Weeks of Baking: Bread for Beginners

I remember the first time I made bread. I was however old you are in the 2nd grade. We made “unleavened” bread at some retreat before my first communion. Basically the ingredients were flour, salt, and water. Basically the bread tasted like shit. I think that may have been the point though.

My second attempt at bread was beer bread. Yeah, 13 year old Annie definitely made this with the intention of getting drunk. She didn’t know how the science of baking worked back then. The bread didn’t turn out that great anyway.

Other than those two anecdotes, I don’t really have that much experience with baking bread! I feel like I never have the time to dedicate to the process, though I often dream of being an artisan baker. How cool would that be? This weekend I learned how to bake an easy, no frills version using my favorite kitchen utensil: my cast iron skillet! I’d say this is the perfect bread for beginners. I mainly followed this recipe, but substituted whole wheat flour. Also, my new neighbors do not have a rosemary bush….

Ingredients

1 package active dry yeast

2 cups lukewarm water

4 1/3 cups whole wheat flour

1/2 tbs kosher salt

olive oil

The Process

1. Combine yeast and warm water in a large bowl.

2. Using a wooden spoon, stir in 1 cup of whole wheat flour and 1/2 tbs kosher salt.

3. Stir in the rest of the flour 1 cup at a time until completely incorporated.

4. Cover with plastic wrap and let rise for a little over and hour.

5. Sprinkle a little bit of flour on top of the dough. With floured hands, form the dough into a disc shape. DO NOT KNEED!

6. Lightly oil the cast iron skillet. Place the dough in the skillet, cover with a towel, and allow to rise for one more hour.

7. Brush the top of your bread with more olive oil and sprinkle with salt.

8. Bake in a pre-heated oven at 400 degrees for 40 minutes.

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This was seriously the easiest thing ever! I can’t wait to be more adventurous with my bread baking as the year progresses! 50 weeks to go.

Monday Comfort: Skillet Greek Yogurt Mac

After starting the day off on the wrong foot, I could already not wait for 4PM to roll around. I hadn’t even walked into the library before things went downhill! Not even talking about the bike ride! (Ha!) Monday called for some serious comfort.

 

Comfort. I believe the word is synonymous with a large ooey gooey bowl of macaroni & cheese.

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Honestly, I could not get that Gruyere Mac from the Libertine out of my head! Dallas was too far to go and these “All About Mac” chain restaurants suck. I could soooooo make this at home. I could also make it semi guilt-free! (Major emphasis on the semi.) Did you know that when a recipe calls for butter, milk, buttermilk, mayonaise, cream cheese, and/or sour cream you can totally sub in Greek Yogurt? I use it as a substitute in potato salad, coleslaw, alfredo sauce, white enchilada sauce, dressing, I could go on and on! Take a gander at this substitution chart. Where this recipe lacks in butter, it makes up for in a teency bit of bacon. If you leave that off, totally vegetarian!

Oh yeah, to make this even better, I baked it in my cast iron skillet for about ~25 minutes.

Ingredients

5 cloves garlic, minced

2 jalapenos, sliced

1/2 sweet yellow onion, diced

2 tbs olive oil 

1 cup mozzarella cheese

1 cup Monterrey jack cheese

1/4 cup Monterrey jack cheese (for sprinkling on top)

1/2 cup Parmesan cheese

1 cup 0% Greek yogurt

16 oz or about 4 cups macaroni pasta

1/4 cup Italian bread crumbs 

Sea salt and pepper to taste

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The Process 

If you have ever made boxed macaroni that later asks you to bake it in the oven for a little bit then this recipe will be easy peasy. If you are horrible at cooking, you can still make this creamy dish that may have The Libertine green with envy!

  1. In a large pot, bring salted water to a boil. After water starts to bubble, add in macaroni and cook til al dente.
  2. While your water is heating up, slice and dice the onions, garlic, and jalapenos. If you do not like extra spice, discard your jalapeno seeds.Image
  3. In a well seasoned cast iron skillet, heat up your 2 tbs of olive oil. Add the onions, garlic, and jalapenos. Saute and season with salt and pepper. Image
  4. When the onions become translucent, turn the heat down to medium-low. Slowly add your cheese mixture continuously whisking so the cheese does not stick or burn. ImageImage
  5. When the cheese has melted, add the Greek yogurt and more salt and pepper. Continue to whisk on low heat until creamy. Image
  6. By this point your macaroni should be finished. After draining, slowly add the noodles to the cheese sauce. Fold the noodles into the cheese with a large spoon. Sprinkle your remaining Monterrey jack cheese on top and evenly scatter the breadcrumbs across the top. If you are feeling adventurous (As I was) dice up a slice of bacon and sprinkle that on top too! You’ll be happy you did. Add one last dash of salt and pepper and you will have heaven after roughly 20 min of baking!ImageImage

See how easy that was! A well seasoned skillet makes this dish non-stick, making for less scrubbing and an easier cleanup.

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And the use of Greek yogurt over butter and milk makes me eat more than just this little baby plate! Image

Oh Monday, you just got infinitely better in my book!