Archive for April, 2013

Spinach Soup with Greek Yogurt in a Mug

April 25, 2013

Spinach SoupYou can’t get much healthier than fresh baby spinach soup with Greek Yogurt laced with plenty of fresh dill.  This is pure comfort food and all homemade!  Often I grab a mug of some soupy concoction for a quick lunch.  It may be tomato soup, chicken noodle or minestrone but always homemade so I know what is in it.  Fresh vegetables in season are just the ticket to a quick, delicious and nutritious soup like this spinach soup… loaded with iron and vitamins.  A mug lends a little portion control which is my major food challenge.  Even healthy food can be fattening if you over-do-it.

Spinach was pretty common in our house when I was a kid.  The Popeye cartoon series was all the rage then and parents exploited it so we had no choice but to eat it and learn to like it.  Mom drizzled a little vinegar on canned spinach to give it a little bright flavor and she  made fresh spinach frittatas (quasado) and spinach salads which were full of flavor. Early exposure is the trick to teaching children to eat vegetables.  Growing your own vegetables with the kids is another way to develop their taste for vegetables.  They’ll love eating what they have helped to grow…back in the day, we certainly did.

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Spaghetti Frittata – Pan-fried Leftovers

April 10, 2013
Spaghetti Frittata - Pan-fried Leftovers

Spaghetti Frittata – Pan-fried Leftovers

Baked frittata is magnificent for a crowd but this quick pan-fried frittata, which takes less than 15 minutes to throw together and cook, is perfect for one or two servings as a light dinner with a green salad and glass of wine.  Its just a little less than one serving of leftover cooked spaghetti pasta, about 1/2 cup of leftover marinara sauce, leftover mozzarella and Parmesan cheeses plus 2 eggs.  The outside is crusty and buttery, and the inside is tender with lots of Italian flavor.  Garnish with fresh basil before serving.

Here’s how to do it:

Blend the leftovers in a bowl with the eggs, don’t forget the cheeses.  You shouldn’t need anymore seasoning if the marinara sauce was adequately seasoned when cooked. Use a 10-inch nonstick skillet and melt a tablespoon of butter or more over medium high heat, then pour in the pasta/cheese/egg mixture.  Let it cook undisturbed until the eggs set and the bottom is nicely golden brown.  The top will look slightly undone, not runny but not totally dry.  Slide the whole thing in one piece onto a plate bigger than the skillet.  Using hot pads or kitchen towel, invert the skillet over the plate.  Then flip the plate over so the frittata lands upside down in the skillet.  Return the skillet to the heat and cook 3 minutes more or until the bottom is nicely browned and crusty.  Slide the finished frittata onto the same plate you used for flipping and garnish with fresh basil.

Enjoy!