Archive for September, 2010
Now that the weather is starting to get a little cooler, my body has begun to crave all of those lovely comfort foods. I find myself drawn to soups, casseroles, pot pies, and well things that at times might sound good, but maybe aren’t as great for the waist line. And this week was no exception, as I was perusing a ton of recipes hoping to be drawn to a certain one for this month, I found myself constantly leaning towards lots of ooey gooey sounding treats. However, because we are going on a 10 day culinary vacation to Orlando next week, I knew I should probably steer clear of a lot of those items. So what’s a girl to do who wants a warm and comforting meal, but not all those dreaded calories? I searched high and low for a dish that would meet that requirement, finally stumbling upon Ellie Krieger’s Spaghetti Frittata. I will admit that this dish was not necessarily grabbing me due to it’s comfort food appeal, but rather the fact that I was intrigued about the idea of spaghetti and eggs together in one dish, and that was all the push I needed to try it out. I mean that is partly what these recipes of the month are for, to determine if some of these dishes are even worth eating.
Spaghetti Frittata
Eating Healthy in 2009. Copyright 2007 Ellie Krieger, All rights reserved.
- Prep Time:
- 10 min
- Inactive Prep Time:
- —
- Cook Time:
- 20 min
- Level:
- —
- Serves:
- 6 servings, serving size 1 wedge
Ingredients
- 10 eggs
- 1 tablespoon olive oil
- 1 small onion, sliced thinly into half moons
- 1 bunch fresh spinach (about 1/2 pound) washed, dried and coarsely chopped (5 cups)
- 1/4 cup sun-dried tomatoes, reconstituted in boiling water for 10 minutes, chopped
- 1 large clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups cooked whole-wheat spaghetti tossed with 1/2 cup marinara sauce
- 1/3 cup grated Parmesan
Directions
In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside.
Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle.
Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.
Per Serving:
Calories 220; Total Fat 9 g; (Sat Fat 2.5 g, Mono Fat 2 g, Poly Fat 0.75 g) ; Protein 15 g; Carb 20 g; Fiber 4 g; Cholesterol 185 mg; Sodium 540 mg
Excellent source of: Vitamin A, Vitamin C, Folate, Vitamin K, Manganese, Selenium
Good source of: Fiber, Riboflavin, Calcium, Iodine, Iron, Magnesium, Potassium
Although it might look like a million steps, it really all happens very quickly and this dish does not take long to put together at all. The nice thing is everything is eventually assembled in one large skillet that is then placed in the oven, so you don’t need to worry about transferring the frittata once it is assembled. One drawback I found though was trying to get all of the sautéed vegetables evenly mixed with the pasta once it is added to the mixture, so we noticed that some pieces had way more veggies than others. However, overall this dish came out successful, which is always a nice feat.
TASTE: I am having a difficult time rating this dish in this category. Overall, I enjoyed this dish and ate my whole portion, but I felt it was lacking. It wasn’t bad, but it also wasn’t out of this world. I also was thrown off a bit by the fact that I had eggs mixed in with my spaghetti. So at times it felt like we were eating a baked spaghetti type dish, but then you would taste egg and it would really throw me off. Adam did not enjoy the spinach and felt it really did not add anything to the dish and we both agreed adding sausage would likely step it up a notch. However, if we did that, it likely would not be “as healthy” :). I did enjoy the fact that it was only around 250 calories per serving, so you don’t feel that guilty for eating this. So although it was edible, I am not sure I would add it to our repertoire without some “Katie” tweaking.
EASE OF PREPARATION: As I mentioned above, although it looks like it has a lot of steps, they really are just including each of the items bit by bit. The only thing I forgot and had to do a bit last minute was reconstitute the sundried tomatoes, but that was fine because I also had the pasta cooking at the same time. Overall, I was surprised how quickly and easily this dish came together and without stress, which is more than I can say for other dishes I have made in the past. I also liked that since this is one dish with many components, the meal is completely ready all at the same time!
COST: To make this dish was very inexpensive and a lot of the items needed for it, you many very well already have sitting around your home. If not, this recipe is very versatile and I am quite confident that you could sub out various ingredients that you do have and have a very similar and tasty result.
COMPLEXITY : I sort have already touched on this, but this dish is not hard to make. I was always under the impression that frittatas were more difficult, and many very well might be, but this one definitely is one anyone with some kitchen skill could easily pull it off. Whether or not I enjoyed this dish, it does come out looking quite pretty and would be a lovely way to impress your friends at a dinner or brunch party quite easily!
PORTION SIZE: It said that this dish served 6, and because it was in the “healthy” category I was assuming that they would have to be 6 small pieces. I was pleasantly surprised then when I pulled it out of the oven and cut it and saw that the pieces were pretty good size. I ate my portion with a side of peas and was perfectly content. Adam even seemed satisfied, which when he is ok with the portion size I know that it is reasonable.
So although I was not blown away by this dish, I think I may be repeating it in the future by switching out some of the ingredients. I think with a few bolder flavors, this spaghetti frittata has some possibilities. However, since I am rating the particular version of the dish I cooked, I give Ellie Krieger’s Spaghetti Frittata 3 Little Piggies.
It’s hard to believe it’s Fall already; and as I look at this picture of me in a sundress standing in front of this week’s feature, it’s sometimes weird to think that we don’t live in Dallas anymore…and I’m actually going to get to experience a change in season once again. It seems poignant, that in a few short months we moved across the country and started the rest of our lives…sort of a change of season for us, and I couldn’t be happier.
But I’m still thinking about the summer, and nothing takes me there better than good Mexican food; and although there are a lot of Mexican restaurants where we are now (I know I was surprised too), there are not quite as many "authentic" options as there were in Big-D. I mean, come on…it DID USED TO BE Mexico. 😉
On that note, I’m not sure I will ever experience as authentic Mexican cuisine as I did at our next feature spot. Avila’s Restaurant has been serving up authentic and home-made Mexican meals for 25 years and they don’t seem to be near a stopping point anytime soon; and although they have gone through some modern updates and changes to the decor, their recipes have not changed one bit…recipes passed down through generations since 1985…recipes developed by the matriarch Anita Avila. Family gatherings were always important to Anita and her husband Octavio, and these same recipes she so lovingly prepared then were the same recipes she began to prepare in their restaurant when it opened in 1986 when the Avila family began "literally" inviting the public into their home to enjoy this freshly prepared food. Although I said it has had a minor facelift and a portion added on, this is the same home that Anita and her children lived in. Yes my friends…they turned their home into a restaurant, so if that don’t say “home cooking” I don’t know what does!
I would have to say that this little gem would have remained hidden to us and we might have moved away without ever experiencing it (it’s one of those local places that is almost as if it is a secret kept under lock and key that only the well deserving locals seem to know about) had it not been for one of our favorite foodies, Guy Fieri. Guy stopped in there one day on Food Network’s "Diner’s, Drive-Ins, and Dives" to sample this hidden treasure. Check out a clip of what made us realize this place was not the same as all the “other” Mexican joints in town…
After re-watching this clip, I wish I would have ordered those gorditas on our visit, but I’ll get to that. Avila’s had been on our list of places to visit for awhile, and when our move became a reality, we knew we would need to make that visit sooner rather than later. So we invited our friends from church Scott and Ashley to tag along, as well as say goodbye to them as well (they were also moving away to North Carolina…hi guys!). So the four of us ventured down to just north of downtown Dallas, an area that is pretty run down and I have to say we did not go often; and literally this restaurant is so tucked away (a secret like I said) you could easily miss it if you were not paying attention. I mean…IT’S A HOUSE so you’re not actually looking for it. But although small in nature, it still welcomes you in as any house might.
The minute we sat down we were promptly provided with baskets of chips, which it did not take me long to dig into. In fact, I think our table went through at least 4 or 5 baskets of them before it seemed like we ordered. :) I may have a small weakness for tortilla chips and these were delish. Typically, I like thinner and saltier chips, but I must say that these were very authentic, yet still had the crunchiness and saltiness I crave. Also, their salsa was amazing and had a flavor that was extremely unique and kept you wanting more (I think they put pineapple in it). It took us a little while to peruse the menu (thus the baskets of chips) and decide on what we should all order. Having already stuffed myself, I settled on the pork tamales. Adam chose the create your own enchiladas so he could sample their famous molé sauce, while Scott and Ashley each got one of their combination plates (and I think there was a brisket taco in there somewhere ;-)). Although it took us awhile to order, it did not take long to receive our food…which is always appreciated!
Looks tasty huh? But after stuffing my face full of chips, I was hardly hungry anymore, although I was still able to chow down on at least one of my tamales. At the time, I was a bit disappointed with my choice, not because it didn’t taste good, but because it just wasn’t that different of a flavor from the millions of corn chips and salsa I had already mowed down on. However, thinking about it now, it was a really darn good and fresh tamale. I just think I was oversaturated at that point and all of the flavors were not coming through.
Adam’s plate on the other hand was a smorgasbord of flavors, particularly in the molé. I am not sure where he saw it or tried it, but Adam’s world had recently changed with the discovery of molé and I’m not sure he’ll ever be the same. 😉 I have to admit that the nuances in flavor just in the molé alone brought something amazing to that dish, and their sour cream sauce that was on the other enchilada was not half bad either. According to Adam…it was close to the top for best enchiladas he’d ever had…and he’s had a lot!
After we were all sufficiently stuffed to the gills, I walked around to take in some of the decor, including Guy’s calling card…
Overall, our trip to Avila’s was a great experience, and it didn’t hurt that it was a great last meal with great friends and in a wonderful atmosphere. I surely do hope I can make it there again someday, especially because those gorditas look divine!
SIGNATURE DISH: Although they don’t have a particular dish that they call their “signature,” their tamales certainly seem a feature they are proud of; and as seen in the video, a dish they add a little something extra too. With a menu that only boasts the dishes they love and know they can cook well, it would appear that they are proud to call any of their dishes a signature. They do not try to cook everything under the sun, just those dishes that have been in the family for years.
TASTE: At the time I was not blown away. However, I’m writing that off to the mistake of stuffing myself with chips…which were delicious by the way. Thinking back, I did enjoy the extra flavor the masa of my tamale had. It brought a unique element I had never tried before. Also, Adam loved-loved-loved his dish, so much so he could not stop talking about that molé for days! I think it safe to say we have a molé enthusiast on our hands! 😉
AMBIANCE: I truly loved the idea that this restaurant is literally in a house! Although not huge, it was spacious enough to feel like you were in a regular restaurant yet it had that charm of a quaint little authentic spot only you have discovered. And I felt that because this was literally the home Anita developed these dishes, it just felt extremely authentic and made with love. One caveat, however…parking is an issue. They only have 5 or so parking spots, plus a lot they share next door that has about 10 more. Granted, the inside only can seat about that many, but at busy time, it isn’t in the best of neighborhoods to park far away.
PRICE: For lunch, this place is a little pricy. You can expect to pay around $15 per person for whatever you get, which in my opinion is a bit high for Mexican. Sure this is not your ordinary Mexican and perhaps you’re paying for the extra flavor…but it could have been a little less. Still, it was not high enough to keep me away if I still lived close by…so that’s a push.
SERVICE: Our service was wonderful and the wait staff (we had 2) was very patient with us, even though it took us a little while to order. They had no problem continually bringing us fresh chips and salsa, and once we did order, I mentioned that our food was out to us extremely quick.
All around we really enjoyed ourselves, and I would go back in a heartbeat. Plus it is always good to share a meal with friends…especially when it is a good meal. So I think that Scott and Ashley would agree with me in giving Avila’s Restaurant 4 ‘Little Piggies.’
I am pretty sure you are all aware of the cupcake phenomenon that is sweeping the nation. Well if you are not, you have been living under a rock. No offense, or maybe I am just speaking to women here, but cupcakes became all the rage a few years back and it is now not often that you don’t see them in every bakery, magazine, wedding, or party alike. I get it, I love them and all of their possibilities, I especially love that they are the perfect portion and just enough of a dessert, indulgent without making you feel sick because you ate half of the cake! And again I may be speaking to the ladies out there, but let’s be real, they are just so cute and again the possibilities are endless. I was so about the cupcake bandwagon, that before we got married I registered for a 3-tiered cupcake stand. And I have actually even used it once, which is more than I can say about some of the other things we registered for 🙂 With their extreme popularity many shops have popped up around the nation devoted to that one thing and one thing only, CUPCAKES! And the very first to do so was the now notoriously famous shop known as Sprinkle’s, opening its doors in Beverly Hills in 2004. The founder and creator of Sprinkles was Candace Nelson who was deeply inspired by her grandmother who owned a very popular bakery in San Francisco in the 1930’s. Channeling her grandmother’s legacy, Candace’s goal was to create cupcakes that were not only beautiful but made from the best ingredients, fresh without any preservatives. These cupcakes are certainly a fresh take on a classic we all know and love and very inventive to boot. With a wide range of flavors that change daily, it is no wonder that people flock to these shops, that are now 10 major cities with many more to follow. I mean who doesn’t love a good cupcake? And she must know what she is doing, because this year Candace was asked to be a judge on the Food Network’s new competition show Cupcake Wars.
Not only are their cupcakes modern and inventive, complete with their signature candy dot on top, but their architecture and design were also greatly considered in the development of these shops. I always love when design and decor are considered a major partner in the operation and not just an afterthought. Their shops are very visually appealing and the designer’s goal was to evoke a feeling of being in a small European bakery with all the wonderful sights, smells, and playfulness. And although simple and not overly fussy, the details are just enough to keep your focus, you do not have to look in a million directions to take it all in, your purpose is right in front of you…the cupcakes!
I mean let’s be honest, how gorgeous and mouth watering is that set up? Now this particular picture is from the Beverly Hills Location, but Adam and I set out one day to visit the Dallas location, which is almost identical in style. We were fresh off a wonderful couples massage and happened to be in the neighborhood of the newly opened Sprinkles Dallas. I had been dying to try one of their creations for some time now and since we knew this may be our last opportunity before we moved, we stopped in. Now I was perfectly content to just get one flavor and be done with it, but my lovely husband being the one who always wants to try every flavor and still couldn’t make up his mind thought we should get 6! But they were 6 beautiful cupcakes! We ended up deciding on the Dark Chocolate (for me), Milk Chocolate, Vanilla, Strawberry, Peanut Butter Chocolate, and the Cinnamon Sugar. I will admit now that it was very hard for me to wait until we got home to break into these bad boys! But I was patient and it paid off.
I dug into that dark chocolate cupcake no problem and enjoyed every morsel! Adam chose the vanilla, but unfortunately was not as impressed, he is a bit picky when it comes to cake! I on the other hand loved mine, I though the cake was perfectly moist, yet stayed together well and didn’t crumble everywhere. The icing was divine, smooth and creamy with the perfect dark chocolate flavor. You could really tell how fresh they were and the natural ingredients I felt made such a difference. I really enjoyed it so much, it was hard not to grab another one, but I restrained myself. Adam just was not really impressed, I guess this ritzy cupcake, with all the hype just didn’t cut it for him. He also said it just didn’t taste like anything, I guess we’ll just have to agree to disagree. He also tends to pay more attention to the “cake” part on any dessert like that, where as I am more of an icing girl, which also might be why our opinions differed.
One thing I will mention, they also mention it on their website, since these cupcakes are made with natural, fresh ingredients, they do not save super well and should not be refrigerated. So come the 2nd day I really didn’t want one because honestly their texture was just not as appealing, so sadly the dark chocolate was the only one I tried.
SIGNATURE DISH: Well if you gathered from this post there was really only one topic of conversation today and that is cupcakes! This bakery shop has been doing one thing and one thing only since 1994 and as successful as they are at it, I doubt they will try to change it up. It will be interesting to see if this craze subsides, but it doesn’t appear to be anytime soon!
TASTE: This is where Adam and I differ on opinion, I thought my cupcake was pure decadence and divine, he thought his had no flavor. He even tried another one later and said the same thing. Whether he has a better cake palette than I do, I’m not sure, but what I do know is that I thought this cupcake was pretty dang good and I might have to give them a different rating than him this week! 😉
AMBIANCE: I loved the design of the shop and thought it was creative, modern, and eye catching. They do a wonderful job of showcasing what they are selling and making those cupcakes simple in design, yet so visually appealing. The shop itself, with its wood tones and bright colors to contrast, really draws you in and complements the cupcakes. And as I mentioned, I think is wonderful when the design is a complement to what is going on inside, instead of being an afterthought.
PRICE: This is where sprinkles falls a bit short for me, I mean I understand these are “gourmet/designer” cupcakes, but let’s be real at the end of the day they are still cupcakes and at $3.25 each, they are a bit pricey. The only thing I can think is that one, they have extreme notoriety and can therefore charge that much and two, fresh ingredients are expensive and therefore they need to charge a bit more. Either way I still would not pay this often, but on a special occasion it is a fun treat!
Overall I was very pleased with my experience at Sprinkles even if Adam was not and I hope I can visit again. But in the meantime this week I am going to give this lovely shop 4 Little Piggies while Adam will only be giving them 1 1/2 Little Piggies.
Katie:
Adam:
SERVICE: