life-bloom:

RECIPE: Potato and Artichoke Frittata

I made this tonight and thought I would share, because it’s one of my favourite frittatas to make :D I got the recipe from a WW cookbook ages ago and it’s really stuck with me.

Only 199 calories per serving and the portions are generously sized. 3.5 WW points per serve.

Serves 4.

Ingredients:

4 eggs

2 egg whites

1 cup light soy milk (or your milk of choice)

2 garlic cloves, minced

2 desiree potatoes, thinly sliced

425g can artichoke hearts, drained and cut into quarters

4 green shallots, thinly sliced

1 bunch flat-leaf parsley, chopped

1/3 cup extra-light cheese, grated

1 lemon, cut into wedges

Method:

1. Whisk together eggs, whites, milk and garlic in a bowl. Season with salt and pepper and set aside.

2. Spray a large non-stick frying pan with oil (I actually use a large baking dish – whatever works) and heat over medium-high heat. Place sliced potatoes evenly over dish surface and cook 3-4 mins each side. Add artichokes, shallots and parsley evenly over the potatoes.

3. Preheat grill to high.

4. Pour egg mixture evenly over the vegetables in the pan. Lower heat and cook for 6-8 minutes or until almost set. Sprinkle with cheese and place frittata under the grill for 4-5 minutes, or until frittata is set and golden in colour.

5. Cut frittata into portions and serve with lemon wedges.

wundercooking:

Dinner tonight!

(via Braised Chicken with Lemon and Capers | The Urban Spork)

yamiguru:

Here’s what’s cooking at my house: Sweet Sticky Rice with Mangoes and Sesame Seeds

Sauce Ingredients:

• 2 cups unsweetened coconut milk
• 2 tablespoons sugar 
• 1 teaspoon kosher salt

Rice Ingredients:

• 2 1/2 cups Thai sticky rice (1 pound)

• 1 cup unsweetened coconut milk

• 1/2 cup sugar

• 1 tablespoon kosher salt

• 2 mangos- peeled, pitted and coarsely chopped 

• 2 tablespoons toasted sesame seeds

Directions:

1. Make the sauce: In a medium saucepan, combine the coconut milk with the sugar and salt. Bring to a simmer and cook over moderate heat until thickened slightly, about 10 minutes.  Transfer the mixture to a sauceboat and let cool to room temperature, about 1 hour.

2. Meanwhile, prepare the rice: In a large, microwave-safe bowl, cover the sticky rice with water; let soak for 1 hour.

3. Drain the rice and return it to the bowl. Add 2 1/4 cups water and cover the bowl with plastic wrap.  Microwave the rice on high power for 5 minutes.  Pull back the plastic wrap carefully and stir the rice. Replace the plastic wrap and microwave the rice for another 5 minutes.  pull back the plastic wrap to stir the rice a second time.  Replace the plastic wrap and microwave until the rice is just tender, about 3 minutes longer. Let stand, covered, for 5 minutes.

4. In a small saucepan, combined the coconut milk with the sugar and salt, and bring to a simmer. Pour the hot coconut milk over the rice, folding until just combined. Spoon the rice into bowls, top with the mango and sesame seeds and serve, passing the sauce at the table.

abbyluna:

For Rachel and anyone that wants to try this out!

• Chicken
• Soy Sauce
• White Vinegar
• Lemons
• Garlic
• Pepper Corn
• Bay Leaves

1. Place chicken in a deep bowl
2. Pierce several holes in the chicken with the knife to prepare it for marination
3. Combine 70% soy sauce, 20% white vinegar, and 10%…

myquirkylife:

Tomato Pesto Chicken & Bacon Brussel Sprouts

Getting off work late and thankfully having already WOD’ed, I was determined to actually cook a meal instead of picking something up or having something quick and sad. Here is what I came up with.

What You Need:

Boneless Chicken Thighs (Free Range if you can)

Ground Cumin

Trader Joe’s 21 Salute

Tomato Pesto Basil Paste (check ingredients for no sugars or funky chemicals)

Coconut Oil

Brussel Sprouts

Uncured Nitrate-Free Bacon

What You Do:

Season the chicken with the ground cumin (I loooooove cumin) and TJ’s 21 Salute. Heat up a bit of coco oil in a pan, and cook your chicken over medium heat. After about 10-15 minutes and when chicken is nearly completely cooked, add the tomato pesto basil paste and turn over as needed to coat thighs with paste.

I cheated and my mom had given me steamed brussel sprouts already made, so while my chicken was cooking I baked couple uncured bacon strips in my little oven. Coat brussel sprouts with a little bit of coco oil. Then cut up the bacon into pieces, sprinkle on top of brussel sprouts and bake at 350ºF for just about 10 minutes.

Verdict? NOM and very satisfying.