Anytime Asparagus Frittata

A quick and easy recipe to whip up for a savory, protein-rich meal for any occasion or time of day or night. I served this frittata tonight with a mixed lettuce salad with sliced tomato and pickled beets drizzled with a vinaigrette.

Ingredients

2 teaspoons Olive Oil
1 large Onion, thinly sliced
1 pound (bunch) of Asparagus with thick stems snapped off, then cut diagonally into 1" lengths
6 large Eggs, beaten
1/3 cup shredded Mozzarella Cheese
1/3 cup shredded White Cheddar Cheese
1/3 shredded Parmesan Cheese
Herbs* and Paprika (optional)

*Cilantro, Italian Herb Blend, etc.

Directions

Preheat broiler.

Drizzle olive oil in to a deep 10"-12" ovenproof frying pan.

Over medium-high heat for about 3 minutes, sauté onion rings 

with salt until onion is soft, but not browned.

Reduce the heat to medium-low heat and add the asparagus, 

and cook covered until asparagus is just tender for about 7 minutes.

Pour in the egg mixture and cook for about 3 minutes, 

until the eggs are almost cooked but still a bit runny on top.

Sprinkle the cheeses and paprika over the egg mixture and 

broil for another 4 minutes, until the cheeses are melted 

and slightly browned on top.

Remove from the oven and slide the frittata onto a platter.

Cut into wedges and serve with a fresh salad or selection of fruits.

Deep-fried Brussels Sprouts with Barbecue Sauce

My daughter and I whipped up a batch of these delectable deep-fried Brussels Sprouts in about 30-40 minutes. When served up warm with your favorite Barbecue Sauce, they're just as good if not better than the standard appetizer fare of BBQ meatballs and chicken wings. Terrific option for your vegetarian guests. It's a quick and easy recipe that will serve 6. Double of triple the recipe for a party.


INGREDIENTS


1 lb. Brussels sprouts, trimmed

2 large Eggs, beaten

1 cup All-purpose Flour (gluten-free flour optional)

2 cups Panko Bread Crumbs

Safflower or Canola Oil, for frying

Kosher Salt

Black Pepper, course ground (optional)

Barbecue Sauce, for dipping


DIRECTIONS

1. In a deep, large pot of salted boiling water, boil Brussels sprouts until they turn bright green and are fork-tender. About 8 to 10 minutes. Drain and rinse with cold water.

2. Arrange three bowls: one for the flour, one for the beaten eggs, and one for the Panko bread crumbs.

3. In another deep, large pot (to avoid splatter), fill it with enough oil to reach 1" to 2" high and heat on medium-high (less, if using gas) until good and hot. You don't want to brown or burn the deep-fried sprouts. Do a test Brussels sprout first, before cooking the whole batch.

4. Dredge the Brussels sprouts first in flour, then in the egg mixture, and then in the Panko.

5. With a slotted spoon or wire ladle, lower the dredged brussels sprouts down into the hot oil and fry until evenly light golden brown and crispy, about 2 minutes or less. Transfer Brussel sprouts to a paper towel-lined plate and season with salt (and pepper).

6. Serve with barbecue sauce.

Sweet Potato, Lentil and Kale Burgers

For me, 2014 is the Year of Change. I'm in the midst of moving from the shores of Washington's Puget Sound, where fresh seafood is abundant and shellfish is easily harvested, back to a place in Oregon that is beautifully situated between the Cascade Mountain Range and a city where a river runs through it.

I'm also starting off this new year transitioning towards more of a plant-based diet, eliminating the fish and shellfish that have been a part of my pescetarian diet for the past number of years.

I've tried this before and failed, but now I have the support and encouragement of family who are also discovering and enjoying the benefits of vegetarian and vegan cuisine, which makes it easier for me to stick with my resolution to eliminate seafood and more. I haven't entirely eliminated eggs and the occasional sheep and goat cheeses, yet.

Ever wondered what to call yourself while you are transitioning to a plant-based diet?

• A vegan is one who does not eat meat, eggs or dairy of any kind. Some vegans avoid such foods as gelatin, honey... or eating or buying anything that has some form of animal-based ingredient used in the process of making the product.
• A flexitarian is one who has a mostly vegetarian diet, but sometimes eats meat. 
• One who is a vegetarian but also eats eggs is called an ovo-vegetarian. 
• One who is a vegetarian but also eats dairy is a lacto-vegetarian. 
• One who is a vegetarian but also eats dairy and eggs is called a lacto-ovo vegetarian. 

This past weekend,  I attended a vegetarian/vegan potluck. Everyone brought something for the "Burrito Bar" - tortillas, beans, corn, tempeh, tofu, homegrown sprouts, salsa, spices and condiments. One brought black bean brownies and another black bean pudding for dessert.

The theme of our discussion was beans. I tossed out the idea of having a bean burger "bake-off" with a prize for the best bean burger recipe. I am not posting my bean burger "bake-off" entry recipe until after this event happens, IF it happens.

Although this is not a bean burger, here is one our family's favorite ovo-vegetarian burgers. There are only a few changes to the original recipe, which is on page 79 of Luke Volger's cookbook "Veggie Burgers Every Which Way."

 This recipe will make six 4-inch burgers, so we recommend doubling or tripling the recipe, cooking and freezing what you don't eat right away to reheat for later meals. Remember to never double or triple the salt when making more than one batch of anything with salt as an ingredient; increase salt to taste.

Ingredients:

3/4 cup French Lentils (small, green)
1 bunch Kale (remove tough stems)
1 medium Sweet Potato (approx. 8 ounces), peeled and chopped into 1" pieces
4 tablespoons Olive Oil
1 medium Onion, diced
1-1/2 teaspoons Garam Masala
1-1/2 teaspoons Curry Powder
Pinch of Cayenne Pepper
3 cloves Garlic, minced
2 Eggs, beaten
1 teaspoon ground Coriander
1/2 teaspoon Salt

Squeeze of fresh Lemon Juice

3/4 cup Oatmeal (gluten-free), lightly ground

1/4 cup Almonds, ground to a meal-like consistency (using spice grinder with slivered Almonds)

Sort through the lentils and rinse. Bring lentils to a boil in a small sauce pan in 3 cups water. Cover, reduce heat and simmer for 15-20 minutes. When tender, drain and transfer to a large bowl. Coarsely mash lentils with a potato masher.

Steam the kale, by what ever method you prefer, for 5-8 minutes. Remove and cool, then wrap in a clean kitchen cloth towel and squeeze out any excess liquid. Finely chop and set aside.

Steam the sweet potato for 8-10 minutes, or bake until tender. Add the sweet potato to the lentils, mashing and blending with a potato masher or fork.

Preheat oven to 375 degrees. Heat 2 tablespoons oil in a saute pan on medium heat. Add the onion, garam masala, curry powder and cayenne pepper. Cook until the onion is translucent, 8-10 minutes. Then add the chopped kale and minced garlic. Cook and toss to combine for 2 minutes. Note: If a crust forms on the base of the pan, add 2 tablespoons water and scrape up the browned mixture with a wooden spoon.

Combine the kale-onion and lentil mixtures together. Stir in the eggs, coriander, salt and lemon juice. Blend in the ground oatmeal and almonds. Adjust seasoning according to your taste. Shape into 6 burger patties.

In an oven-safe skillet or non-stick saute pan, heat another 2 tablespoons of olive oil on medium-high heat. Once hot, add the patties and cook until browned on both sides, 3-5 minutes per side. Transfer the pan to the oven and bake for 12-15 minutes, until firm to the touch and cooked through.

Serve hot on a toasted bun, or room temperature in a lettuce wrap, with your favorite condiments. Freeze and reheat leftovers.

Recipe adaptation, meal preparations, and photos by Effie.