Kale, Tomato and Feta Frittata

Frittatas are so easy! And they are great because you can use up stuff in your veggie bin! This recipe was really simple and we all liked it (even my 6 year old). Husband said it was good, even though he doesn’t care for sweet potatoes. I served this with a green salad.

rating: 9

Kale, Tomato, and Feta Frittata
(An American Girl in London, Marissa Hermer)



1/4 cup olive oil
1 sweet potato, peeled and cubed
1 small red onion, finely chopped
2 cloves garlic, minced
2 cups kale, stems removed and leaves roughly chopped
1 pint cherry tomatoes, halved
1/2 cup pitted kalamata olives, roughly chopped
8 large eggs
2 tbsp shredded fresh basil
1 tbsp chopped fresh oregano
salt, to taste
ground black pepper, to taste
1 cup crumbled feta cheese



1. Preheat the broiler to the maximum setting.
2. Place a large, ovenproof skillet over medium heat. Add the olive oil and sweet potato. Cook for 10 to 15 minutes, or until fork tender. Add the onion and garlic and saute for 8 minutes, or until soft and translucent.
3. Add the kale and cook for 5 minutes, or until wilted. Add the cherry tomatoes and olives and cook another 5 minutes.
4. Meanwhile, whisk together the eggs, basil, and oregano. Season well with salt and black pepper. Stir through the feta cheese gently. Pour the mix over the vegetables in the frying pan. Cover and cook over low-medium heat until the edges are brown and the mixture is almost set, 10 to 12 minutes. Remove the cover and place the entire thing underneath the broiler for 5 minutes, or until the mixture has fully set and the top is turning a golden brown.



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PFG (Pea-Feta Guacamole)

To be fair, I did leave out several ingredients. I don’t like my guac spicy! I also don’t care for mint! But, even though the pic makes it look pretty unappetizing, this was pretty good! The peas gave it a little texture and you could really taste the feta. This was a nice variation.

rating: 8.5

PFG (Pea-Feta Guacamole)
(An American Girl in London: 120 Nourishing Recipes for Your Family from a Californian Expat by Marissa Hermer)


serves 4-6


1/2 cup peas, fresh or frozen
3 ripe avocadoes, halved, pits removed
1/2 cup diced feta cheese
1 chili, chopped (I omitted)
1/3 cup chopped mint (I omitted)
juice from 2-3 limes
salt and ground black pepper, to taste
1 jalapeno pepper, thinly sliced (I omitted)



1. Bring a small pot of water to a boil. Add the peas and cook for 1 minute. Drain and place in a bowl of ice water or run under cold water until completely cool. Drain on paper towels.
2. Place the avocados, feta cheese, chili, mint, lime juice, and peas in a food processor or a blender. Blend until creamy. Season to taste with salt and pepper, and scatter jalapeno over the top.
3. Serve with tortilla chips, crackers, or veggies.


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Product Review: Quaker Overnight Oats

We went to the beach last week, and the first thing we did was go to the grocery store and stock up on breakast items and snacks! I saw this on the shelf. I know making your own overnight oats is so easy, but I wanted to give this a try. It comes in 4 flavors: Blueberry, Banana & Vanilla Bliss, Orchard Peach Pecan Perfection, Raisin Walnut & Honey Heaven, and the one I tried, Toasted Coconut & Almond Crunch. You take the lid off and fill to the fill line with whatever milk you want to use. You put the lid back on and put in the fridge overnight. The next morning you just grab a spoon and eat. The verdict? It was good! Really good! From the Quaker website:

  • Made with 100% whole grain oats, quinoa, flaxseed, and other real, simple ingredients (43 grams of whole grains per serving)
  • Good source of protein (when prepared with 1/2 cup vitamin A & D fortified skim milk)
  • No added artificial flavors or colors
  • Good source of dietary fiber (contains 10g of fat per serving)
  • Delicious with any type of milk or milk alternative

I will look for these here at home, and I really want to try the other flavors! Very convenient!


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Silky Tomato-Basil Soup with Fresh Corn

My husband said we can’t have any more soup in summer. That’s just crazy talk. This soup was good! Both kids liked it! I did not do the corn topping (I thought I had some corn in the freezer but I didn’t). I used my immersion blender instead of a regular blender, so I couldn’t get my soup silky, but it was still good! And it’s vegan!

rating: 9

Silky Tomato-Basil Soup with Fresh Corn
(Cooking Light, Aug. 2017)


serves 8
time needed: 25 min.


1/2 cup plus 3 Tbsp. extra-virgin olive oil, divided
2 (8-oz.) containers prechopped onion
3 garlic cloves, smashed
1/2 cup unsalted tomato paste
2 1/2 pounds chopped fresh tomatoes
3/4 cup unsalted vegetable stock
2 teaspoons kosher salt
1 1/4 teaspoons black pepper
1 cup chopped fresh basil leaves, divided
1 (16-oz.) pkg. silken tofu, drained
2 1/2 cups chopped heirloom tomatoes (about 1 1/4 lb.)
1 1/2 cups fresh corn kernels (about 3 ears)
6 tablespoons red wine vinegar

Heat 3 tablespoons oil in a large saucepan over medium-high. Add onion and garlic; cook 5 minutes, stirring frequently, until softened. Add tomato paste; cook 1 minute, stirring constantly. Remove from heat; stir in 2 1/2 pounds chopped tomatoes, stock, salt, pepper, and 1/2 cup basil.
Transfer half of tomato mixture to a blender. Process 1 minute or until smooth. Pour pureed tomato mixture into a bowl. Transfer remaining tomato mixture to blender; process 1 minute or until smooth. With blender running, add 1/4 cup oil in a slow, steady stream, processing until smooth. If freezing, follow freezing instructions. If using immediately, add tofu to tomato mixture in blender; process until smooth.
Return pureed tomato mixture and pureed tomato-tofu mixture to pan; bring to a simmer, and cook, stirring often, until heated through.
Combine heirloom tomatoes, corn, vinegar, and remaining 1/2 cup basil in a bowl. Divide soup evenly among 8 bowls. Top with corn mixture; drizzle remaining 1/4 cup olive oil evenly over top.

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Genovese Pasta Salad

This was pretty good. I subbed in feta for the parmesan, and I used a different pasta (couldn’t find gemelli). The kids picked out what they liked, but husband and I thought it was pretty good.

rating: 8.5

Genovese Pasta Salad
(Food Network magazine, July/Aug. 2017)



8 ounces green beans
olive oil
salt and pepper
1 pound small red-skinned potatoes, quartered
8 ounces gemelli
zest from 1 lemon
1/2 cup basil, chopped
1/2 cup pine nuts, toasted
shaved parmesan (I omitted)



Toss 8 ounces green beans with olive oil, salt and pepper on a baking sheet. Quarter 1 pound small red-skinned potatoes; toss with olive oil, salt and pepper on a separate baking sheet. Roast at 425 degrees F until the vegetables are browned, 15 minutes for the green beans and 25-30 minutes for the potatoes; let cool. Cool 8 ounces gemelli as the label directs. Drain, then toss with 1/4 cup olive oil and the zest of 1 lemon; let cool. Add the beans and potatoes, the juice of 1/2 lemon, 1/2 cup chopped basil and 1/4 cup toasted pine nuts; toss. Top with shaved parmesan.

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Pierogi Picnic Salad

I like pierogi, but I have never had them cold. The verdict? They are great cold! This was surprisingly good! Everyone but my 6 year old liked this. I did leave off the dill and chives. This is easy peasy and would be excellent on a picnic or on your dinner table. 😉

rating: 9.4

Pierogi Picnic Salad
(Food Network Magazine, July/Aug. 2017)


serves 4
time needed: 25 min.



1 13-ounce package frozen mini pierogi
1 cup frozen peas
2 tbsp mayonnaise
2 tbsp sour cream
2 tbsp chopped fresh chives
1 tbsp apple cider vinegar
1 tbsp chopped fresh dill
1 tsp dijon mustard
pinch of sugar
kosher salt and freshly ground pepper



1. Bring a large pot of water to a boil. Add the pierogi and cook as the label directs, adding the peas halfway through the cooking time.
2. Meanwhile, combine the mayonnaise, sour cream, chives, vinegar, dill, mustard, and sugar in a small bowl.
3. Drain the pierogi and peas and rinse under cold water; pat dry and transfer to a large bowl. Drizzle with the dressing. Season with salt and pepper and gently toss. Refrigerate until cold.

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Summer “Chicken”-Vegetable Soup

This was okay. I used 1 bag of Morningstar Farms Chik’n Strips in place of the chicken (I browned them in a pan and shredded them a little in a food processor). It was a little bland, so I had to add some Jane’s Krazy Mixed-Up Seasonings to it. Son did like it, daughter ate it, and we thought it was okay. No one had seconds.

rating: 7

Summer “Chicken”-Vegetable Soup
(Food Network Magazine, July/Aug. 2017)


serves 4
time needed: 30 min.


2 tablespoons unsalted butter
1 orange bell pepper, chopped
2 small yellow squash, chopped
1 bunch scallions, chopped (white and green parts separated)
2 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 15-ounce can white chili beans
3 cups shredded rotisserie chicken (skin removed; about 12 ounces)- I used 1 bag of Morningstar Farms Chik’n Strips
3 ears of corn, kernels cut off
1/4 cup chopped fresh basil
2 tablespoons fresh lime juice
Shredded Monterey Jack cheese and sour cream, for topping


Melt the butter in a medium Dutch oven or large saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the yellow squash and scallion whites and cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes.

Add the garlic, 1/2 teaspoon salt and a few grinds of pepper to the vegetables and stir. Add 2 cups water and the chili beans; bring to a simmer and cook until slightly thickened, about 4 minutes. Add the chicken and corn and simmer until the corn is tender, 2 to 3 minutes. Stir in the basil and lime juice; season with salt and pepper. Top each serving with shredded cheese, sour cream and the scallion greens.

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