Aug 182014
 

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.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
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. :D

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. :P

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…

Share
Aug 042014
 

My weekend started with this:

photo
Unapologetic IPA from Stone Brewery. After a swim on Friday night I met my friend Robyn at N.W.I.P.A in SE Portland. It’s a beer bar/store that carries mainly IPA’s (my favorite). It was a good beer, of course it did not compare to my beloved Boneyard…I love this beer bar but it was insanely hot and stuffy in there. They did NOT have AC. I probably sweated out the beer! I left with a large bottle of Firestone Union Jack IPA and a bottle of Burnside Brewing Sweet Heat, for later.

Then Saturday morning I woke up to have my ass kicked at the Warrior Room Boot Camp:

photo 2-1

I’ve been trying to hit a Boot Camp class for awhile now and one was cancelled and then I had to cancel one that I had signed up for. So I finally made it. It was an exceptionally hot morning and the sun was beating down on us the whole time. There were some guys practicing soccer on the other end of the field and there were some older people walking around the track (and watching us with horrified expressions).

photo 1-1

We met at the Warrior Room, got our kettle bells and a plate and then walked a few blocks to the nearby school football field and track. We did a warm-up of jumping jacks and squats and then ran once around the track.

photo 3-1

Time to start the workout. We did a LOT of sprinting. I’m not really a sprinter. I’m a slow runner but I recognize that sprinting is beneficial (and burns more calories). I was feeling a little rusty as we did sprints from the goal line to the 25 yard line and then back. Then we did walking lunges holding the plate (15 pounds) to the 20 yard line where we left it. This was the hard part. We did burpees with the plate weights. So you go down, do a pushup, jump up with the plate and then do it all over again. We did sets of 5 of this, then sprinted back to the goal line, then back to the 20 yard line for more burpees. Yikes. This was HARD.

photo 4

Time for some kettle bell work. We did alternating single arm swings, then squats, then kneeling presses. Then more sprinting. Then back to the kettle bells. Two kettle bell swing, the high pull and more squats. It was SO HOT out. I brought some Gatorade and a bottle of water and was taking a lot of drinking breaks. My heart rate gets pretty high when I do kettle bell work in the air conditioned gym…outside in the stifling heat? My heart rate was insanely (too) high. I had to take more breaks than normal.

photo

We bent over and pushed the plate weights from the 20 yard line back to the goal line (that was difficult) and then we did a sprint/pushup combo. As a group we sprinted from one end of the track to the corner, all got into plank position in a circle with our heads in the middle and did a “waterfall” push-up. Person 1 does a pushup, then the next person, and so on. We did 3 rounds of that, jumped up and sprinted to the next corner, did it again, then ran to the next corner, and so on.

We ended with some more sprints then abs. I was totally cooked by this point. I wore sunscreen and I took a lot of water breaks, but I was so hot and felt like I was just burning up. It took awhile to cool down, too. My heart rate had been way too high during the class as well.

photo 3
Nice calorie burn, though! I felt like I was going to die at the end…Would I do Boot Camp again? Maybe. If it wasn’t 80-90 degrees. I absolutely loved that it was outside in the fresh air and sunshine, I loved that it was a bunch of new stuff to shake things up. I did NOT love how high my heart rate got and how hot I felt. When I got home I took a very long cold shower.

Then it was off to Papa Haydn’s for lunch. Michael treated me to a lunch date and we sat outside on their shaded patio that thankfully had “ceiling” fans. It was nice and cool and just the right temperature. Michael ordered the fried chicken sandwich and I got a Cobb salad. I had a bite of Michael’s sandwich and it was just ok. The fries were fantastic, though.

photo 2

photo 1

My salad was great! I rarely get Cobb salad and I should get it more often. This one had a really delicious, creamy garlic dressing and all the usuals: avocado, bacon, Gorgonzola cheese, tomato, a hard boiled egg and turkey. The salad was so filling! We got two slices of cake to go to test for the wedding.

photo 4

Later that evening, Michael’s mom and stepdad came over for dinner. We made prime rib and a tomato, cucumber and mozzarella salad and sat outside on the deck while we ate and drank a very wonderful bottle of Gnarly Head Pinot Noir–it was so smooth and creamy, mild in flavor and just perfect. It went well with the steaks. But before dinner, Michael’s mom had brought over a few different bottles of wine to test for the wedding. They are graciously getting the wine for the wedding and we’ve got a healthy mixture of different varieties, more red than white, but there’s some good Pinot Gris (which I like) that they got, too.

photo

I’m not a huge chardonnay fan but this one she got was pretty good. The other? Not so much. We all made a “no way” face when we took the first taste.

For dessert we brought out the Papa Haydn’s cake. The first one was a slice of their German Chocolate Cake. The second was their Velvet Gianduja–chocolate truffle cake with hazelnut milk chocolate mousse, almond joconde and chocolate ganache.

photo 2
photo 1
photo 3

So I put out the two slices on different plates. Michael and his mom started with the Velvet granache hazelnut slice and Michael’s stepdad and I shared the German chocolate and then we switched. Of course Michael preferred the velvet cake and I liked the German Chocolate. I just felt like it was more “cake” and not as much of a torte…the texture was more cheesecake-like and I thought that would be difficult for us to cut and feed each other at the wedding. While I don’t think we can go wrong with either choice, I think we’re going to keep looking…

And my weekend ended with this:

thorns3

Thorns game! It was the first one Michael and I had ever gone to and it was crazy and FUN. We met up with my cousin Anna, who has season tickets, and her friend.

thorns2

The fans are CRAZY. ;) And apparently you stand the entire game and sing and chant. They all knew the words. Crazy I tell you! There were 19,123 people packed in the stadium. If you were there or watched it on TV and saw these nutjobs holding a sign on the jumbotron? It was us. :)

thorns
Haha! It was for a scavenger hunt one of Anna’s friends was competing it. So hopefully they won something! Anyways, it was a rockin’ weekend. :) And the Thorns won!

Share