Sunday, April 24, 2011

W.W.J.D.? Have a Frittata Easter!

I AM RESURRECTED!  I am now spending my free time, my "me"  COOKING!  Never in a million years, my friends, would I have thought that in order to relax, to find a little more joy, for a good time! I would have chosen the kitchen in which to do so.  My life is unrecognizable, and I LOVE it!
It was 8pm Saturday night, my lovable hubby took Henry for a boy's night out, and I went to the grocery store to buy ingredients for my first frittata.  Now, I'm a Passover girl by birth, but Easter Sunday was the next day, and Henry's sister, Gillian, likes to paint beautiful eggs and send Henry on an adorable (ie: easy) egg hunt.

So, far be it for this Jewess to get in the way of a precious Easter egg hunt.  No matter how much fried matzo I made this week, I wanted to have a nice (secular) brunch to accompany said "hunt," and thought, "I keep hearing about these delicious frittatas, so why not try one?"  Well, our lord and savior would be soooooooo proud.

I made a Swiss Chard, Feta, Onion Frittata, and I could have eaten the entire pan.


Nonstick vegetable or olive oil spray 
1 12-ounce bunch Swiss chard, stems and center ribs removed
1 tablespoon olive oil
1 cup chopped onion
8 large eggs
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup crumbled feta cheese (about 4 1/2 ounces)

Preheat oven to 325 degrees.  Spray 8 x 8 x 2-inch glass baking dish with nonstick spray.  Bring large pot of salted water to a boil.  Add Swiss chard and cook just until wilted, about 2 minutes.  Drain.  Finely chop chard, then place in kitchen towel and squeeze dry.  Set chard aside.
Heat oil in large skillet over medium-high heat.  Add onion to skillet and saute until soft, 4 to 5 minutes.  Remove from heat and cool.
Whisk eggs, cream, salt and pepper in large bowl to blend.  Add chard and onions, then feta; stir to blend.  Transfer mixture to prepared baking dish.
Bake frittata until set in center, 45 to 55 minutes.  Let frittata cool for 15 to 20 minutes.  Place platter on top of dish with frittata.  Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter on top of the frittata and invert again so the frittata is right side up.  
I cut the frittata into 16 small pieces, but you can cut it any way you like.
As I said, I made this the day before, which is helpful.  Place the pieces on a rimmed baking sheet, cover and chill.  Preheat oven to 325 degrees and rewarm the frittata until heated through, about 10 to 15 minutes.  Transfer frittata pieces to platter and serve warm or at room temperature.

Now, full disclosure, Henry didn't touch the frittata.  In fact, he seemed a bit repelled by it, although he may have been swayed by the foot-high chocolate bunny that had just arrived, staring him down, taunting him with his chocolatey-ness.  An egg dish doesn't stand a chance!  But my company did gobble the frittata up, and sometimes it just ain't about da kids, ya know?  Besides, I'm learning that Easter is aaaaaaaall about the candy, so Henry pretty much had a chocolate/jellybean/cake diet today anyway.  Not my proudest motherly moment, but it's just one day, right?  Back to gefilte fish tomorrow!  

"Is there candy in this?"

Friday, April 22, 2011

Jessica Seinfeld's my new B.F.F.

Alright, not entirely true, but I did make her Lentils with Tomato and Thyme dish tonight, and I feel closer to her this evening.  In addition to that, I wrote on her Facebook page that I liked her new haircut and she wrote back, "Thanks, Leslie."  Yup, that's right, she used my name, my GIVEN name, and I'm flaunting it.  BAM! 
Truthfully, I find her very inspiring and accessible, and I make meals from her website and cookbooks quite often.  They fall into my favorite category, E-Z, my middle name!......(wait, I didn't mean that the way it sounded.)  I'm sure if we were to meet in a well-lit alley, we'd become really terrific friends, texting cute little thoughts from coast to coast, if I tweeted, we'd twit, we'd email cute pictures of our kids with food on their faces, Gwyneth would start feeling left out and jealous, then Gwynie and I would meet and there'd be a whole new love-fest goin' on, and oooooooooh, we'd share recipes from our blogs.  It would be a fun, no-drama friendship, full of laughter, eating, occasional tears....I digress.  For now, I'll just steal a recipe directly from her blog.  That's legal, right?  Between friends?

This is a great dish, something I'll always keep in my refrigerator in the future.  The savory taste of thyme takes it to a whole new level.  Plus, it's healthy!  High in protein, fiber, and iron.

The recipe below serves 4, but I doubled it because we eat like cows here in my house.  Look at her close up, ain't she beautiful??


1 cup green lentils
1 tablespoon olive oil
1 medium red onion, chopped
2 medium tomatoes, diced
2 teaspoons fresh thyme leaves
3/4 teaspoon kosher salt
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Fill a medium saucepan with water (about 8 cups) and bring to a boil.  I used my dutch oven for the whole deal, (and here's where my brother can't help but make a joke about a "dutch oven.")
Me and my brother, telling stupid jokes
Rinse the lentils, add them to the boiling water, cook until tender, (about 25 to 30 minutes), then drain.

Meanwhile, prepare and measure the remaining ingredients.  Heat the oil in a medium skillet over medium heat.  (Again, one dutch oven, one item to clean, but that's just me.)  Add the onion and cook, stirring often, until softened, 3 to 4 minutes.  Add the tomatoes, thyme, and salt, and cook, stirring until the tomatoes break down, about 3 minutes.  Stir in the lentils, parsley, pepper, (12 turns on a pepper mill), and vinegar and reheat.  Serve warm. 

Voila!  In ze' mouth!
My hubby downed two bowls of it over quinoa, immediately after hearing the dinner bell, humming the entire time he ate.  My lil' one luuuuuuuuuuuurved it too, as a side dish with halibut and quinoa.  Success!
See it?