the sexy flexitarian

Eat flexy, feel sexy!

Category: Pies, pizzas, and quiches, oh my!

Dinner Tonight: Tomato and Basil Frittata

It’s been a while since I last posted, yes. But this isn’t my only blogging venture now! Recently, alive magazine (where I work as an editor) launched its new website. To keep up with the times, we added blogs to our health, lifestyle, and food sections. And guess who’s been contributing to the food blog daily? Moi, of course!

For those of you who don’t know, alive magazine has been around for over 35 years and is Canada’s trusted source for natural health and wellness (no, I don’t work in marketing. HA!). It really is a great magazine though–so pick one up at your local natural health food store for–wait for it–free! Yes, free! (You’re jumping up and down with excitement, aren’t you?)

Anyway, back to dinner–my favourite part of the day. I don’t know why I haven’t already added this recipe–I’ve made it so many times (or some variation of it, since I never refer to a recipe). All instances have elicited moans of enjoyment, so I recommend you try it out yourself. Plus, it’s like ridiculously easy, and requires only one pan. AND it’s packed with veggies, and eggs, obviously–so it’s a great meal to have post-workout.

Tomato and Basil Frittata

1 Tbsp grapeseed oil
2 medium-sized waxy potatoes, cut into a small dice
1/2 small red onion, cut into a small dice
1/2 green pepper, cut into a small dice
salt and pepper to taste
2 cloves garlic, minced
7 free-range eggs, beaten
1 cup halved grape tomatoes
3/4 cup cubed feta cheese
1 tsp dried oregano
6 basil leaves, chopped

  1. Preheat oven broiler.
  2. Heat oil in cast iron skillet over medium-high heat. Add diced potatoes and cook, stirring often, until slightly browned. Add onion and green pepper and continue to cook until mixture is browned and cooked all the way through. Add garlic, salt, and pepper. Spread mixture evenly over bottom of skillet.
  3. Meanwhile, beat eggs in medium-sized mixing bowl. Add remaining ingredients and gently mix together.
  4. Pour egg mixture over potato mixture in skillet. Cook until eggs are relatively set, about 10 minutes.
  5. Place skillet into oven on bottom rack. Once eggs are completely set, transfer to top rack and cook until browned on top.
  6. Cut into wedges and serve.
Serves 4

Dinner Tonight: Cabbage Pizza

Hey, two days posting in a row–I’m on a roll!

The sun has finally shown up to the party (fashionably late, of course) and suddenly I’m feeling inspired again! Food just looks soooo much better photographed in natural light. And eating outside on our picnic table somehow makes the food taste better also.

Tonight I tried out a new recipe, inspired by 101 Cookbooks‘ Japanese Pizza. I call it Cabbage Pizza. What an oxymoron, right? Cabbage. Pizza. But I swear to you, it will surprise you with its rich sophistication. And yet, you can still eat it with your fingers!

Cabbage Pizza
adapted from 101 Cookbooks

2 cups finely chopped cabbage
1 cup finely diced leeks, white and light green parts only
2/3 cup all-purpose flour
pinch of salt
dash of fresh ground pepper
2 eggs, beaten
1 Tbsp plus 2 tsp grapeseed oil, divided
3 cups chopped fresh shiitake mushroom caps
1 clove garlic, minced
1/3 cup parmesan cheese
1/4 cup toasted slivered almonds

  1. Combine cabbage, leeks, flour, and salt in a mixing bowl and toss to coat. Add eggs to bowl and mix until evenly coated.
  2. Heat 2 Tbsp oil in skillet over medium. Pour mixture into skillet and pat down as flat as possible with a metal spatula. Cook until browned, about 5 to 6 minutes.
  3. Flip crust by sliding onto a plate and flipping back into skillet.
  4. Cook for another 4 minutes or until both sides are golden brown.
  5. Slide crust onto cutting board.
  6. Meanwhile, in another skillet heat remaining oil over medium-high. Add shiitakes and garlic and saute until mushrooms have release their juices and begin to brown.
  7. Sprinkle parmesan on crust then top with shiitakes and toasted almonds.
  8. Slice pizza into eighths and serve.
Serves 4

Dinner Tonight: Tortilla and Black Bean Pie

This may not be the fanciest dish, nor is it very difficult (actually, it’s quite simple), but damn is it delicious! However, I reckon it’s probably not super good for you either (not the way I smothered it with sour cream). Mind you, the black beans definitely add some nutrients and fibre.

This particular recipe comes from a book I recently borrowed from my mom titled Great Food Fast. It’s put out by Martha Stewart Living–so it’s gotta be good, right?

Anyway, being vegetarian, it’s hard to find good vegetarian recipes in non-vegetarian cookbooks and magazines. I find that they’re always a variation of the same ingredients, and it makes me sad because you can really eat sooo much without eating meat. While this book does tend to focus on main dishes featuring meat and fish most often, it also contains some very delightful-looking vegetarian dishes–one of which I tried out tonight.

Enter the Tortilla and Black Bean Pie. So easy, yet so delicious .. Mmmmm.

Tortilla and Black Bean Pie
from Martha Stewart’s Good Food Fast 

4 flour tortillas (I chose a whole wheat and flax variety)
1 tbsp oil (I used extra-virgin olive oil, because I always do)
1 onion, chopped
1 jalapeno chili, seeds removed and minced
2 garlic cloves, minced
1/2 tsp cumin
Salt and pepper to taste
2 – 15 oz can black beans, drained and rinsed
1 1/2 cups water
250 g frozen (or fresh, if available) corn
4 green onions, chopped, plus more for garnish
2 1/2 cups shredded cheddar cheese

  1. Preheat oven to 400 F.
  2. Heat oil in a fry pan on medium heat. Add onion, jalapeno, garlic, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until onion softens.
  3. Add to pan beans and water. Turn up to high and bring to boil, then turn down to medium and let simmer until liquid is nearly evaporated (about 12 minutes).
  4. Stir corn and green onions into mixture. Remove from heat.
  5. Put a tortilla at the bottom of a cast iron skillet; trim edges if too big. Spoon 1/4 of bean mixture onto tortilla and spread evenly. Sprinkle with 1/4 of the cheese. Repeat 3 times.
  6. Bake for 20-25 minutes until cheese is melted.
  7. Cut into 6 pieces. Garnish with chopped green onion and sour cream (optional).

Eat flexy, feel sexy!

Dinner Tonight: Easy Gourmet Pizzas

Tonight we had pizza! I was daydreaming about it all day, and it was everything I’d ever dreamed of–and more!

Now, we’re a bit lazy when it comes to pizza dough. We have done homemade dough before, but we always come back to using the same thing–whole wheat pita bread. They work so well–crisping up to something reminiscent of Me ‘n Ed’s signature thin crust.

We made several types of pizza tonight, including the classic Italian. I made the pizza sauce by mixing a half cup of tomato passata with a tbsp of tomato paste, one clove minced garlic, and chopped fresh oregano, basil, and parsley. We topped the pizzas with capicola, red onions, mushrooms, and mozzarella. I didn’t take a picture of these pizzas because they looked pretty boring, covered in white cheese and all.

I also made a potato pizza and a asparagus pizza just to mix it up a little bit–and to use those random ingredients that I had in my fridge that I mentioned earlier in the week.

For the potato pizza, I drizzled some extra-virgin olive oil on the pita, then fried sliced red potatoes until they browned. Then I quickly sautéed up some red onion, garlic, and rosemary and poured it on top of the pizza and baked it in the oven on 350 for about 20 minutes until the pita was crisp.

For the asparagus pizza, I spooned some jarred pesto on the pita, then tossed on the pre-cooked asparagus pieces, and then topped with crumbled goat cheese. I cooked it at the same temperature and for the same time as the potato pizza. Easy yet delicious!

Eat flexy, feel sexy!

Dinner Tonight: Spinach, Red Chard, and Feta Pie

I got this recipe from the June issue of Canadian Living. I’d never made a crust before so I was really nervous, but it turned out to be super easy!

The great thing about this pie is that you can put virtually anything in it and it would (likely) taste delicious. The filling for this recipe called for spinach, beet greens, leeks, onions, fresh dill, a few eggs, feta, and mozzarella. I more or less followed the recipe, because I’m a chicken when it comes to experimenting on the first go. But another great combination would be smoked salmon, dill, and diced potatoes. You could even make a vegan version of the pie with crumbled firm tofu, nutritional yeast, basil, cremini mushrooms, walnuts, and sun-dried tomatoes.

Below is the recipe for the crust. I haven’t made it with vegan alternatives, so if anyone tries it let me know how it turns out! As for the filling: go crazy!

1 3/4 cups all-purpose flour

1 tsp salt

1/3 cup extra-virgin olive oil

1/3 cup milk

1 egg

To make dough, mix together dry ingredients in a bowl and wet ingredients in a separate bowl. Pour the wet ingredients into the dry and mix with a wooden spoon until a dough is formed.

Knead dough on a lightly floured surface until smooth (approx. 2 minutes). Form into a ball and wrap in plastic wrap. Let sit in refrigerator for 30 minutes.

After dough has chilled, roll into a 16 inch circle(ish) on a floured surface. Roll onto rolling pin and unroll onto a skillet or dish 9 inches in diametre. You should have extra dough hanging off the sides of the skillet.

Pile filling into crust and fold hanging dough on top of the pie. Bake pie for 45 minutes at 350 degrees farenheit or until crust is golden.

Can be served hot or cold. (I ate mine cold after being refrigerated overnight…yum!)

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