Spinach and Goat Cheese Frittata

 

spinach-and-goat-cheese-frittata
 Happy New Year!  I am hoping that each of you had a wonderful holiday season and that you are ready for a fresh start in 2017!
As always, we throw caution to the wind during the holidays as far as our meals go.  I always make homemade candy and cookies and although we give much of it away, we still eat too much!
For the past several years we have tried to eat lower carb.  It seems that Greg is much better at this than me.  Occasionally, low-carb cooking can become a little boring for me.  Also, I’ve always had a sweet tooth and sometimes I just need to satisfy the craving.  However, my mission is to find new diet-friendly dessert recipes in 2017.
We try to eat low-carb in our house for reasons other than shedding a few pounds.  Due to Greg’s ulcerative colitis, he has found that eating a low-carb diet is beneficial.  That alone is an excellent reason for us to make the change.  Studies have shown significate health benefits of a low-carb diet.  Not only is it an effective way to lose weight, but it can also improve PMS, lower blood pressure, blood sugar, and triglycerides.
This Spinach and Goat Cheese Frittata is a delicious and healthy way to start your day!  Served with a side of sliced tomatoes, this will keep you full throughout the morning.  My daughter makes individual frittatas in muffin cups.  She then freezes them to pop in the microwave for a fast and easy breakfast before class.
Spinach and Goat Cheese Frittata
 
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Ingredients
  • 2 (10-oz.) boxes frozen spinach
  • 2 tbsp. olive oil
  • 1 medium onion, diced small
  • 1 to 2 lg. garlic clove, minced
  • 8 eggs
  • ¼ to ⅓ c. grated Parmesan cheese
  • 2 tbsp. milk
  • salt and freshly ground black pepper, to taste
  • 3-oz. goat cheese
Instructions
  1. Preheat oven to 400°F.
  2. Heat the frozen spinach in a saucepan, with about 1-inch of water until the spinach is no longer frozen. Drain well and squeeze the spinach out using a clean dish towel, set aside.
  3. Heat 1 tbsp. olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Add the onions and cook until tender. Add garlic and stir for about 30 seconds. Add the spinach, breaking it apart with your hands, stir to combine. Remove from heat and set aside.
  4. In a large bowl beat the eggs and milk. Add salt, pepper and Parmesan cheese and whisk to combine. Add the spinach mixture to the eggs and stir to combine.
  5. Heat the remaining olive oil in the skillet. When hot, pour the egg mixture into the skillet, scraping with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Once the bottom layer of the frittata has cooked pinch off pieces of the goat cheese and sprinkle over the top.
  6. Place the skillet in the oven and bake for 10 to 15 minutes, or until a knife comes out clean when checking the center of the frittata.
  7. Serve warm.
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Paleo Grits

My low-carb recipe for the week is these wonderful grits.  One of the hardest part of going low-carb for me, being a Southern girl, is no grits!  I love, love, love grits!!  These completely satisfied my craving and will become a staple in my diet now.  I found this recipe in Paleo Comfort Foods by Julie & Charles Mayfield.  Because I wasn’t sure how they would turn out I only made half of this recipe but will definitely made the full recipe the next time.  I’m looking forward to making these for the family to see how they like them.  Also, I’m thrilled to know that I can have shrimp and grits again!!

 

Paleo Grits
 
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Ingredients
  • 4 c. cauliflower, riced
  • 1 c. almond meal
  • 3 c. chicken broth
  • salt and pepper, to taste
  • shredded Cheddar cheese, optional
Instructions
  1. To make riced cauliflower, rinse cauliflower and break away from the main stem into large chunks. Using a cheese grater or food processor grate the cauliflower to a coarse texture. I did this the night before and stored it in the refrigerator.
  2. To make almond meal, place half of almonds in a clean coffee bean grinder. Put the lid on the grinder and pulse several times until a medium-fine texture forms. Don't over grind or you will make almond butter. Store any extra in the refrigerator. (I keep this on hand)
  3. Mix cauliflower, almond meal, and chicken broth in a large sauce pan and bring to a boil over medium heat.
  4. Cover and reduce heat to medium-low, simmering for 20-30 minutes, stirring every 5 minutes or so, until the liquid is absorbed.
  5. Season with salt and pepper and shredded cheese.
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Cauliflower Rice

We are eating low carb more and more around our house.  It isn’t always easy when you are a carb addict, as I am.  My weakness is dessert, I just love it.  Adding variety to our menu helps, and with the Internet and a ton of new cookbooks out there I am trying new dishes more often.

This faux rice recipe is from The Food Lovers Make it Paleo by Bill Staley & Hayley Mason.  Savannah and I both thought it was delicious.  I like cauliflower but this did not taste anything like cauliflower to me.  Savannah, on the other hand, doesn’t care for cauliflower, but she thought this was great!  I want to try a gumbo of some sort and use this for my rice.  I’ll be sure to post my results when I do.

 

Cauliflower Rice
 
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Ingredients
  • ½ head of cauliflower
  • 1 tbsp. coconut oil
  • ½ yellow onion, finely chopped
  • 1 clove garlic, minced
  • Salt and black pepper to taste
Instructions
  1. Rinse cauliflower and break away from main stem in large chunks.
  2. Using a cheese grater, grate the cauliflower to a coarse texture. A food processor works great for this.
  3. Heat the coconut oil in a skillet over medium heat.
  4. Sauté the onion and garlic for 3 - 4 minutes, or until onion is relatively translucent.
  5. Add the cauliflower rice and continue to sauté for 4 - 5 minutes.
  6. Season with salt and pepper, serve.
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Thai-Style Chilean Sea Bass

sea bass
Wow, the events that have happened since I last posted.  Greg had surgery, my Mom had surgery, our dog ran away, and Savannah had a wreck.  Greg is doing great, Savannah is fine but her car isn’t, our dog is sadly still missing, and I’ve been at my mom’s for a week. She had knee replacement last week and I’m helping her out until she can get around better.
This is a new recipe to me. I cooked this at my mom’s tonight and I can’t wait to fix it for Greg. He will love this, it is DELICIOUS!  In fact, my cousin, Melissa, ate with us and she said it might be the best thing she’s ever had.  Give this a try, you will not be sorry!
 
Thai-Style Chilean Sea Bass
 
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Ingredients
  • 1 tbsp. olive oil
  • ¾ c. finely chopped shallots
  • 2½ tsp. red curry paste
  • 1 can (14.5-oz.) low-sodium chicken broth
  • ½ c. coconut milk
  • 4 (6-oz.) pieces Chilean Sea Bass, skin removed
  • ½ c. chopped cilantro leaves
  • 2 scallions, green part only, thinly sliced
  • 2 tbsp. fresh lime juice
  • 15-oz. fresh spinach
  • 2 tbsp. unsalted butter
  • 1 clove garlic, minced
  • Freshly ground black pepper
  • Salt
Instructions
  1. In a large sauté pan heat olive oil over medium heat. Add the shallots and cook, stirring often, until soft and beginning to brown. Add the curry paste, cook, stirring until fragrant (about 30 seconds). Add the chicken broth, coconut milk, and ½ tsp. salt. Simmer until reduced to 2 cups, about 10 minutes.
  2. In the meantime, while the sauce is simmering, melt butter in another sauté pan. Add garlic, stirring to cook for about 1 minute (do not brown). Add spinach and sauté quickly to wilt. Set aside.
  3. Season the fish with salt and pepper. Arrange the fish in the pan and spoon sauce over fish to coat. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
  4. Arrange a pile of sautéed spinach in the bottom of 4 soup plates/ bowls. Top with a fish filet. Stir the chopped cilantro, sliced scallions, and lime juice into the sauce and season with salt and pepper to taste. Ladle the sauce over the fish and serve.
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Roasted Red Pepper and Tomato Soup

I thought I’d post a picture of our storm damage.  Greg, with the help of his cousin, Clay, removed all of the big items from underneath the rubble.  The only thing with significant damage was my Suburban, and even though it has $15,000 damage it isn’t totaled.  They have got to remove the roof and weld a new roof on.  Can you believe Suburban roofs are only $1000?  Yep…in this economy where everything is outragously priced, Suburban roofs are a steal!  The vehicle has a little bit of damage everywhere.  It has to be painted all over, but it still isn’t totaled!  I guess with so much damage, we would have preferred it to be totaled.  Oh well, I’ve always loved the the Suburban, so I guess I’ll be driving it a few more years.

Now, for today’s recipe.  I’m always searching for low carb recipes.  Here is a new recipe that I have gone nuts over.  It is SOOOO delicious and simple that I made it twice the first week I tired it.

Roasted Red Pepper and Tomato Soup
 
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Ingredients
  • 2 tbsp. butter
  • 2 tbsp. oilive oil
  • ½ c. chopped onion
  • 2 cloves garlic, minced
  • 2 (12-oz.) jars roasted red peppers, drained & coarsely chopped
  • 1 (14.5-oz.) can diced tomatoes
  • 3 c. chicken broth
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. freshly ground black pepper
  • ½ tsp. salt
  • ½ tsp. dried basil
  • 2 tbsp. granular Splenda
  • 1 c. heavy cream
Instructions
  1. In a large Dutch oven melt butter and add olive oil. Add chopped onion and cook, stirring often, until tender. Add garlic and continue cooking for a minute or two.
  2. Add chopped red peppers, tomatoes, chicken broth, onion powder, garlic powder, black pepper, salt, dried basil and Splenda to onion mixture. Stir to combine then bring to a boil, uncovered. Lower heat to a simmer and simmer, uncovered for 25 to 30 minutes, stirring often.
  3. Remove from heat and cool slightly. Puree in a blender or with an immersion blender. Return to Dutch oven and add 1 c. heavy cream. Heat over low heat until warm.
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