vegetarian recipe

Frittata Recipe + Wedding Ceremony

My friend Star came over for dinner and to help us write our wedding ceremony. She’s the officiant and we both have been working on the ceremony and vows for a bit now on our own. It was time to come together and make it all fit.

Since she’s a vegetarian, I wanted to make a recipe that was veggie friendly and that also used up some of the zucchini from our garden. I found a few different frittata recipes and decided to make one of them. I used two different frittata recipes to make my own. I liked the spicy ingredients in this recipe, but I also liked that the other recipe called for ricotta cheese (which I needed to use up).

Zucchini Ricotta Frittata Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 2-3 servings

Calories per serving: 410

From: http://www.simplyrecipes.com/recipes/zucchini_ricotta_frittata/

Ingredients

  • 6 large eggs
  • 1/2 cup ricotta cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 Tbsp chopped fresh basil
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 cup extra virgin olive oil
  • 2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound)

Instructions

  1. Beat the eggs in a medium bowl. Add the ricotta and Parmesan and beat to combine. Add the salt, freshly ground black pepper, basil and thyme and beat to combine. Set aside.
  2. Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil. Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a slotted spoon to a bowl. Let cool for 30 seconds or so, and then stir the zucchini slices to the egg mixture.
  3. Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to medium. Let the egg mixture cook. Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes.
  4. Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven. With the broiler on, the door of the oven needs to be open. You can let the pan's handle stick out from the oven through the open door. Cook under the broiler until the top starts to become lightly browned, about 2 minutes.
  5. Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate back on to the skillet. Let cook for a couple of minutes more until the bottom side gets browned.
  6. Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve.
http://www.110pounds.com/?p=44018

The recipe called for 6 eggs and said it fed 2-3 people. I think it actually fed more like 5 people. We each had a fairly large serving and there were two more servings left over (which I had one for lunch the next day). I put most of the spicy jalapenos on one side of the frittata and used the banana peppers on the other because they are less spicy and that was for Star.

photo 2-1

The recipe called for cooking the frittata on the stovetop for 5-6 minutes. I ended up cooking it for more like 10 I think. It was really jiggly and a little too wet still. This was the first time I made a frittata so I used some of Michael’s experience to figure out when it was ready to be baked. Perhaps using a cast iron skillet is why it took longer…? Who knows.

photo 1-1

It was looking much better. I put it in the oven under the broiler. Again, the recipe called for 2 minutes. I did more like 3-4 minutes. I took it out twice and tested it with toothpicks to see if it was done. It was pretty obvious when it was done. Here was the finished product:

photo 4

Star brought over  a loaf of olive ciabatta bread from New Seasons. It’s A-MAZING. Oh my gods, between the three of us we almost ate the entire loaf of bread. I can’t remember the last time I had this bread–maybe a year ago? It’s not something I eat very often and usually when I eat bread it’s the Costco gluten free stuff. So this was quite a treat! I also brought out some of the pickled red onions I made. Star LOVED them. 😀

photo 3

We sat outside on the deck and listened to the kid’s football (or soccer) game going on in the distance. The crickets were singing nearby and the there was a lovely breeze that cooled down the hot day. I had a glass of the Trader Joe’s Coastal Sauvignon Blanc wine (it’s fabulous) with dinner and lots of water. Dinner was good but Michael and I both agreed that it needed a meat. Chorizo would have been nice. I think diced ham would be great, too. The dish would definitely be better with some salty, flavorful meat in it. Despite that, it was a decent vegetarian meal and Star loved it so that’s what counts.

photo 5

After dinner we worked on the ceremony. We ended up getting it done, a rough draft that still needs a little tweaking, but it’s done. One more thing to cross off the to-do list!

photo

I also printed out a bunch of poems I liked. One of my friends will be reading a poem during the ceremony. I narrowed it down to four and Michael read them all and picked his favorite. The runner up, that I still love, is this one:

TITLE UNKNOWN
~ By Carl Sandburg ~

I love you for what you are, but I love you yet more for what you are going to be.

I love you not so much for your realities as for your ideals.

I pray for your desires that they may be great, rather than for your satisfactions, which may be so hazardously little.

A satisfied flower is one whose petals are about to fall.

The most beautiful rose is one hardly more than a bud wherein the pangs and ecstasies of desire are working for a larger and finer growth.

Not always shall you be what you are now.

You are going forward toward something great.

I am on the way with you and therefore I love you.

Isn’t that wonderful? Still love it. We ended up choosing something else for my friend to read. TBD. Star is Najavo and we are including a Native American blessing in the ceremony as well as some other elements that mean a lot to me. Michael seemed more interested in the words, as I was more interested in the symbolism, and he picked out things he liked for the vows from various print out examples. I liked all the ones he picked, as well as a few others. Despite what he says, there will NOT be the words “obey” in our vows. 😛

On Sunday I went to yoga and then spent some time in the yard pulling weeds (god it’s been never ending this summer!). After that we went to Cartlandia for lunch. I got a buffalo chicken wrap in a spinach tortilla from the Good and Evil Wrap. I love that place and was craving it lately.

lunch

SO GOOD. After lunch we had a dance lesson. The DJ we hired for the wedding also teaches dance. I brought the shoes I am going to wear for the ceremony (my grandmother’s shoes) and also my favorite pair of heels just in case. They had converted their garage into a dance studio. It was pretty nice. The private lesson was an hour and we got a discount due to hiring them for the wedding.

I have some dance experience. I took ballroom dancing classes but it was over a decade ago. At that class I learned the basics of ballroom dance–tango, salsa, box step, etc. I remember it being hard and a  really good workout. I was hoping some of that would come back to me once we started but…not so much.

dance

Lynn and her husband Mark taught us how to dance to our first song and showed us a few choreographed moves. It was so hard! It just didn’t come naturally like I thought it would and I felt like Michael and I were out of sync often. I also noticed that *I* try to lead too much. It’s just not in my nature to follow. LOL. We spent an hour with them and when we switched partners and I danced with Mark or even Lynn, I was impressed with how good they dance. I also noticed that I danced better with them because they were confident leaders. I think Michael and I need a LOT of practice still!

We may end up doing the typical prom dance sway if we don’t practice…

What To Do With Tofu?

I finally had a Tuesday evening free for a change–usually it’s a gym night but I had an appointment in the morning before work so I just worked out before that appointment. It’s nice having some time in the morning to get my workout out of the way because I’d much rather have my evenings free. I just can’t commit to getting up super early all the time to do that, so it’s just a once in awhile thing.

A nice calorie burn for an early morning workout (when I am groggy and so not awake).

I planned on having a friend over for dinner recently as a thank you for kitty-sitting while Michael and I were in Texas. It was really just an excuse to invite her over and make her dinner. 🙂 She does so much for everyone in her life and I love having a chance to thank her in a way she’d like. She LOVES all of Michael’s cooking and had a special request: his fish n’ chips. It had been a long time since we’d made it, maybe sixth months or longer? I got all the stuff for dinner and then she had to cancel. An elderly friend of hers fell and had to go to the ER. Thankfully, her friend was okay.

We rescheduled and I wanted to try this recipe.  I already had some tofu in the fridge for another recipe I never made (miso soup) and decided to try this recipe because another blogger recommended it highly. It sounded really good to me.

Sweet Chili Lime Tofu

Calories per serving: 107 (not including quinoa and veggies)

From: http://leftoversforlunch.com/2012/03/02/sweet-chili-lime-tofu/

Ingredients

  • 1 Block Tofu, extra firm, 14 oz, drained, pressed, and cut into bite-size pieces.
  • 1 Tbls sesame oil
  • Sesame seeds for garnish
  • Sweet Chili Lime Sauce:
  • 2 Tbs Sugar
  • 3 Tbs Soy Sauce
  • Zest and juice of 1 large lime
  • 1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)
  • 1 Clove Garlic, minced
  • 1/3 cup chopped cilantro

Instructions

  1. Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.
  2. Heat a wok over medium-high heat. Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out and boil away, and the tofu will begin to turn golden. The more water that evaporates, the sturdier the tofu will be, so be gentle at first to prevent the tofu from breaking up. After several minutes, flip the tofu over and press the other side.
  3. Add the sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze.
http://www.110pounds.com/?p=32533

While I waited for Star to come over, I checked on my garden and cut some fresh kale to go with dinner. My veggies are doing very well. The kale is still awesome, the lettuce is holding on. Unfortunately the spinach is dead and gone. The tomatoes are just starting to get little itty bitty babies on it and the jalapenos are starting as well:

I made a salad with lettuce from our garden and I added some raw broccoli and cauliflower to it. When Star came over she brought her absolutely delicious bean salad and I tossed that on top of my green salad (perfect). Then I got to work.

Poor Michael wasn’t much help in the kitchen–he was a complete zombie because he’d biked 97 miles in the last 7 days and had clearly just hit a wall. I gave him the task of cooking the Israeli Couscous.

While he did that, I made the sweet chili lime sauce. It was super easy. I added more garlic (2 instead of 1) and next time I’d probably add a third clove to it.

Star showed me how to press the tofu and then she cut it into small pieces while I got the other things going. I’ve never worked with tofu before and had no idea what to expect, what was normal, how long to cook it, etc. She definitely helped a lot with that.

At first I was going to sautee some kale from the garden and mix that into the couscous but there was just too much going on. I decided we didn’t need a salad and couscous and tofu AND kale. So no kale and it was fine without it. I started cooking the tofu in the skillet with sesame oil (it smelled so good) and then eventually poured in the chili sauce.

It smelled fantastic as it cooked down! I was so excited to eat dinner!

I dished it up on the couscous (no butter or oil added) and sprinkled sesame seeds on top. The three of us went outside to eat dinner on the back porch. It was a warm night after an 85+ degree day and the breeze was pleasant. We ALL LOVED the recipe. Hands down, this is the best recipe I’ve tried in a very, very long time. It was the kind of meal I didn’t want to end. It was the kind of meal that I was SO glad I worked out that day for because I had second helpings! And I don’t usually do that.

In fact, all three of us had seconds–even Michael who doesn’t like tofu! I kept my second helping to just more salad with some leftover tofu on top and skipped extra couscous.

All in all, I loved every single bite of this recipe and Michael and I are already looking forward to making it again with chicken or shrimp. We both think it would work well with either of those things. While we were sitting outside eating, Fat Kitty jumped onto the counter to watch us (bad kitty!).

Try this recipe. Seriously. SO good. I was kinda bummed there weren’t enough leftovers for me to have for lunch the next day….

We sat outside chatting as the sun started to set, enjoying the late summer evening. I brought out strawberries for dessert and Star had the brilliant idea to dip them in my Wax Orchards chocolate sauce (it’s low calorie and diabetic-friendly). She’s a genius.

How good does that looked?

Give this recipe a try, with tofu or chicken it doesn’t matter–it tasted so good and I will definitely be making it again.

QUESTION: What is your favorite way to use tofu?