As it gets a bit colder and half the leaves are gone from the trees in our yards I think most of us start thinking of stews and soups and pot roast and welll...the list goes on. I am no exception. As a lot of you are aware, I ALWAYS feel cold. So this week is a week to keep warm.
Both the walnuts and salad dressing for this menu can be done ahead of time.
Starting with a #Meatless Monday of Cheddar Broccoli Fritatta based on Alton Brown's Asparagus Fritatta, Jamie Oliver's Pear and Apple Salad, a squash soup (from a box) with a rice added by me. I did a similar frittata this past Friday and BGS was still hungry even though I had added cubed ham and cheddar to the version I made Friday. Here's hoping that adding some soup and salad will fill him up :)
Meatless Monday includes a Cheddar, Broccoli Fritatta, Apple-Pear Salad, and Squash soup (with rice)
Meatless Monday ingredient list
Fritatta: 6 eggs, 1/2 cup shredded cheese, 1/2 - 3/4 cup green veggie of your choice( I'll be using broccoli this time), and 3 oz of greek yogurt (to make the frittata a bit lighter).
Apple and Pear Salad (i'm adding walnuts to mine and removing the endive)
2 apples, 2 pears, a handful of herbs roughly chopped, 2 oz blue cheese, 1/4 cup creme friche, 4 tbsp cider vinegar, 5 tbsp olive oil and 1/4 cup maple syrup for the optional walnuts. (I got the recipe for my walnuts from Vegan Chef cause it just sounds tasty hehe)
1. Earlier in the day if you can or on the weekend if you don't work from home - toast 1 cup of walnuts in a pan about 4-5 minutes until fragrant and toasted, Drizzle the 1/4 cup maple syrup over the walnuts and stir. Cook an additional 2-3 minutes until the syrup begins to harden on the nuts. Transfer the walnuts to parchment-lined cookie sheet and separate them. Set them aside to cool.
2. Core your apples and pears and cut them into half-moon slices. Place them in a bowl and toss with your selection of chopped herbage.
3. Dressing for your salad: blend the blue cheese, creme fraiche, olive oil, vinegar, and 6 tbsp water into a blender until it comes out smooth. Add salt and pepper to taste.
4. Toss the salad with half of the dressing and then sprinkle the walnuts on top.
Start the frittata by turning your oven broiler on. Melt some butter in an OVEN-SAFE skillet/frying pan.
Then start mixing your eggs like you would for scrambled eggs or a quiche. Stir in some salt and pepper and the Greek yogurt. Pour the mixture into the skillet and add your mix-ins (except the cheese). Stir the eggs a little with a rubber spatula over medium heat until the eggs are set on the bottom and just starting to set on the top. Sprinkle the cheese on top and put the pan on the top rack of your oven for 3 to 4 minutes until just brown on top. Pull the pan from your oven and the frittata should just slide right out of the pan...if not, get clean spatula and loosen the frittata and slide it out onto your cutting board and cut into 6 or 8 slices.
Serve immediately.
The soup is a squash soup of your choice with a cup or two or instant rice mixed in for some added carry-over starches :)
Take-it-Easy-Tuesday will be Burgundy Stew with Herbed Dumplings from my Betty Crocker's Slow Cooker Cookbook
and Wednesday will have another crock-pot meal of Creamy Chicken and Wild Rice.
Both the walnuts and salad dressing for this menu can be done ahead of time.
Starting with a #Meatless Monday of Cheddar Broccoli Fritatta based on Alton Brown's Asparagus Fritatta, Jamie Oliver's Pear and Apple Salad, a squash soup (from a box) with a rice added by me. I did a similar frittata this past Friday and BGS was still hungry even though I had added cubed ham and cheddar to the version I made Friday. Here's hoping that adding some soup and salad will fill him up :)
Meatless Monday includes a Cheddar, Broccoli Fritatta, Apple-Pear Salad, and Squash soup (with rice)
Meatless Monday ingredient list
Fritatta: 6 eggs, 1/2 cup shredded cheese, 1/2 - 3/4 cup green veggie of your choice( I'll be using broccoli this time), and 3 oz of greek yogurt (to make the frittata a bit lighter).
Apple and Pear Salad (i'm adding walnuts to mine and removing the endive)
2 apples, 2 pears, a handful of herbs roughly chopped, 2 oz blue cheese, 1/4 cup creme friche, 4 tbsp cider vinegar, 5 tbsp olive oil and 1/4 cup maple syrup for the optional walnuts. (I got the recipe for my walnuts from Vegan Chef cause it just sounds tasty hehe)
1. Earlier in the day if you can or on the weekend if you don't work from home - toast 1 cup of walnuts in a pan about 4-5 minutes until fragrant and toasted, Drizzle the 1/4 cup maple syrup over the walnuts and stir. Cook an additional 2-3 minutes until the syrup begins to harden on the nuts. Transfer the walnuts to parchment-lined cookie sheet and separate them. Set them aside to cool.
2. Core your apples and pears and cut them into half-moon slices. Place them in a bowl and toss with your selection of chopped herbage.
3. Dressing for your salad: blend the blue cheese, creme fraiche, olive oil, vinegar, and 6 tbsp water into a blender until it comes out smooth. Add salt and pepper to taste.
4. Toss the salad with half of the dressing and then sprinkle the walnuts on top.
Start the frittata by turning your oven broiler on. Melt some butter in an OVEN-SAFE skillet/frying pan.
Then start mixing your eggs like you would for scrambled eggs or a quiche. Stir in some salt and pepper and the Greek yogurt. Pour the mixture into the skillet and add your mix-ins (except the cheese). Stir the eggs a little with a rubber spatula over medium heat until the eggs are set on the bottom and just starting to set on the top. Sprinkle the cheese on top and put the pan on the top rack of your oven for 3 to 4 minutes until just brown on top. Pull the pan from your oven and the frittata should just slide right out of the pan...if not, get clean spatula and loosen the frittata and slide it out onto your cutting board and cut into 6 or 8 slices.
Serve immediately.
The soup is a squash soup of your choice with a cup or two or instant rice mixed in for some added carry-over starches :)
Take-it-Easy-Tuesday will be Burgundy Stew with Herbed Dumplings from my Betty Crocker's Slow Cooker Cookbook
and Wednesday will have another crock-pot meal of Creamy Chicken and Wild Rice.
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