I was away all last week for business. I definitely enjoyed a week of eating delicious food from some great LA restaurants like The Little Door and Fig & Olive (pics courtesy of my dear friend Google), but I was excited to get back in the kitchen yesterday.
The Little Door:
Fig & Olive:
Snapped a pic of my main course (penne with trumpet mushrooms and white truffle oil):
Now I’m back to NY, and I’ve had my eye on this quinoa recipe from Martha Stewart for a long time. It seemed so light and fresh and perfect for summer. I figure I better make it before summer is but a distant memory (le sigh).
A few modifications were made. It’s actually not too similar to the original since I kind of nixed the whole lemon thing (I didn’t want to take the time to preserve the lemons), added mushrooms, and switched out the pine nuts for sunflower seeds. Regardless, it came out pretty good, especially when paired with a whole wheat tortilla. Recipe below.
For dinner, I whipped up a potato, spinach, and mushroom frittata. I never made a frittata before and was surprised and how simple it was! I only needed one pan and one bowl, so clean up was a cinch. That’s a huge plus for me and my dishwasher-challenged apartment. I took the base of this recipe from Real Simple but made some edits as per usual. Check it out.
Now for the good stuff. Recipes!
QUINOA WITH ASPARAGUS, MUSHROOM, AND BASIL
1 pound asparagus, cut into 2-inch pieces
½ cup chopped mushrooms
1 red onion, chopped
1 cup quinoa (uncooked!)
1 tsp salt
½ cup sunflower seeds
¼ cup chopped fresh basil
veggie broth and splash of lemon juice (optional)
1. Fill a pot fitted with a steamer basket with enough water to cover the bottom of the pot without touching the basket; bring to a boil. Place the asparagus in the basket, cover, and steam for 10 minutes (until just tender). Transfer asparagus to ice water bath to cool. Drain and set aside.
2. Spray a large skillet with non-stick spray. Cook onion for 2 minutes (stirring). Add quinoa and cook, stirring constantly, for 5 minutes.
3. Add 2 cups of water (I subbed this for broth + juice mixture) and salt. Bring to a boil. Reduce heat, cover, and simmer for 5 minutes.
4. Remove from heat and let stand, covered for 15 minutes (until liquid is absorbed).
5. Transfer quinoa to a serving platter. Add asparagus and mushrooms. Drizzle with Martha’s lemon dressing (or this Sweet Vidalia Onion dressing -one of my new favs), sunflower seeds, and basil. You can also just mix it all together in a big bowl to portion out for the week. Serve hot or at room temperature.
¼ of this recipe clocks in at about 280 calories (without dressing).
POTATO, SPINACH, AND MUSHROOM FRITTATA
2 small russet potatoes (3/4 pound), peeled and thinly sliced
1 small onion, thinly sliced
9 large eggs
salt and pepper
1 10-ounce package frozen spinach, thawed and squeezed of access liquid
4 ounces cheddar and mozzarella cheese, shredded (1 cup) – I used this
½ cup chopped mushrooms
1. Heat oven to 400 degrees.
2. Spray a large, ovenproof nonstick skillet with cooking spray and place over medium heat. Add the potatoes and onion and cook (tossing occasionally) until potatoes are tender (12-15 minutes).
3. Meanwhile, in a large bowl, whisk together the eggs, ½ tsp salt, and ¼ tsp pepper. Mix in the spinach, cheese, and mushrooms.
3. Add the egg mixture to the skillet. Stir once, and transfer to the oven. Cook until the eggs are set (12-14 minutes).
1/8 of the frittata (which is a pretty good slice) is only about 130 calories. The picture (bottom right) is 2 slices.
I served this with a red cabbage salad (dressing used the oil, vinegar, and mustard in “the goods” pic, which can be found with the original recipe.
I hope you’re all having a happy Monday!