Mini Sweet Potato and Chive Frittatas

Remember we are talking meatless meals this month and today is our final post.  Why should we eat less meat? Meat consumption in this country is out of control! The United States meat consumption is one of the highest in the world. Also, 80% of the country’s antibiotics are being used on livestock, which in turn is causing resistance for humans when they need the medications to treat illnesses. If you can’t eat organic meat, this is another reason to eat less meat.  Finally, there is a global movement out there called, Meatless Mondays and they share other various health and environmental reasons to eat less meat.  In 2012 on the blog, I decided to devote the month of March to “no meat entrees”. We ate Balsamic Penne with Shrimp, Veggie Sandwiches, Tuna Salad Cakes with Roasted Red Pepper Cream Sauce, Roasted Veggie Soup and Crispy Tilapia with Mango Salsa.  This month we have eaten Spinach and Walnut Pesto Orzo, Springtime Salad with Candied Almonds and Balsamic Dressing and Roasted Veggie Quinoa Salad with Lemon Vinaigrette.

I actually was going to end the month with a meal that actually has a little bit of meat, meat is just not the star ingredient. Don’t get me wrong, we eat meat! And we also eat meat as the main course, but not all the time. Not very often are we sitting around with a huge steak. But hey thats the American way right?! It doesn’t have to be. Each week when I plan our meals, I try to have a variety of proteins, including vegetarian options. I also try to find lots of meals that have yummy veggies as the star ingredients, complimented by some meats. Eggs are another protein I turn to often, instead of traditional meats. I think when people think about eating less or no meat, breakfast options come to mind, but you don’t have to eat these dishes just for breakfast. Today we are making Mini Sweet Potato and Chive Frittatas - great for breakfast, brunch, lunch, linner [ did I just make that up :) ], dinner or simply a snack. Super simple and the ability to be flexible with these.

Mini Sweet Potato and Chive Frittatas

Makes 12-14

Ingredients:

Eggs, 8

Milk, ½ c

Sweet potato, 1 ½ c grated

Chives, ⅓ c chopped

Salt, pinch

Pepper, few grinds of fresh

Bacon, 4 slices (optional)

Preheat oven to 350 degrees. Add muffin liners (reusable are the best!) to a muffin tin pan.

Bake or cook bacon in a saute pan until crispy. Chop and set aside.

Prep chives (use kitchen shears or a knife to chop) and sweet potato.

Crack eggs in a large bowl and add milk. Break up yolks and whisk together. Add salt, pepper, grated sweet potato and chopped chives. Stir together.

Use an ice cream scoop and add one scoop of the mixture to each muffin tin.

Bake for 15-25 minutes, until desired level of doneness. It is recommended that eggs cook until a minimum of 160 degrees.

Top with crispy bacon and serve immediately.

Better Bonus Tips: You could make these with any add ins: other veggies, cheese, additional seasoning, etc. Also, you don’t have to make these mini. Add all to one big pan and bake. Check out my previous frittata recipe - Sausage and Egg Frittata for guidance.  

Enjoy!

What is your favorite meatless meal?

~Ashley

Roasted Veggie Quinoa Salad with Lemon Vinaigrette

Remember we are talking meatless meals this month.  Why should we eat less meat? Meat consumption in this country is out of control! The United States meat consumption is one of the highest in the world. Also, 80% of the country’s antibiotics are being used on livestock, which in turn is causing resistance for humans when they need the medications to treat illnesses. If you can’t eat organic meat, this is another reason to eat less meat.  Finally, there is a global movement out there called, Meatless Mondays and they share other various health and environmental reasons to eat less meat.  In 2012 on the blog, I decided to devote the month of March to “no meat entrees”. We ate Balsamic Penne with Shrimp, Veggie Sandwiches, Tuna Salad Cakes with Roasted Red Pepper Cream Sauce, Roasted Veggie Soup and Crispy Tilapia with Mango Salsa.  This month we have eaten Spinach and Walnut Pesto Orzo and Springtime Salad with Candied Almonds and Balsamic Dressing. I will continue on this week with another easy meatless meal - Roasted Veggie Quinoa Salad with Lemon Vinaigrette. You might notice some similar ingredients from our salad last week in this dish. I love buying ingredients and using them in multiple dishes so we don’t waste! If you meal plan, add these both to the same week.

Have you heard of quinoa? It has been popular for a few years and I first talked about it when I started this blog back in 2011. The recipe I made was Stuffed Peppers with Sausage and Quinoa. I will say the peppers were pretty darn good, but today I am going a little lighter. If you would like to learn a bit more about this food, be sure to read the post here. Before we get started though, I have to share this commercial I saw during football season this past fall. Pretty funny!

Quinoa is actually pronounced keen-wa and I promise you this salad doesn’t taste like a dirty old tree branch or a loofa.

Roasted Veggie Quinoa Salad with Lemon Vinaigrette

Serves 4

Ingredients:

Quinoa,1 c

Asparagus, cut into 1 inch pieces, 1 ½ c

Cherry tomatoes, 2 c

Mushrooms, 1 c finely chopped (this was about 3 mushrooms for me)

Garlic, 6 cloves

Shallot, 1

Oil,  salt and pepper

Parsley, ¼ c (optional)

Dressing ingredients:

Lemon, 2, zest and juice

Dijon mustard, 2 tsp

Honey, 1 tsp

Extra virgin olive oil, ¼ c

Salt, ¼ tsp

Fresh cracked pepper, to taste

Preheat oven to 400 degrees.

Add asparagus pieces, whole tomatoes, chopped mushroom, chopped shallot, and garlic cloves left in their skin to a baking sheet(s) trying to spread out as much as possible. Drizzle with oil and sprinkle with salt and pepper. Roast for 15-20 minutes.

While veggies are roasting, add quinoa to a pot with 2 cups water. Bring to a boil, cover, reduce to a simmer and cook for 15 minutes until liquid absorbed.

Prepare dressing ingredients in a large bowl. 

When veggies are done cooking, remove garlic from its skin and chop. 

Then add all the quinoa and veggies to the bowl with the dressing and stir to coat. Add chopped parsley.

Serve hot or room temperature. Perfect for outdoor BBQs, that I hope we all we get to enjoy soon as the weather continues to get nicer! See you all next week.

~Ashley

Springtime Salad with Candied Almonds and Balsamic Dressing

Remember we are talking meatless meals this month.  Why should we eat less meat? Meat consumption in this country is out of control! The United States meat consumption is one of the highest in the world. Also, 80% of the country’s antibiotics are being used on livestock, which in turn is causing resistance for humans when they need the medications to treat illnesses. If you can’t eat organic meat, this is another reason to eat less meat.  Finally, there is a global movement out there called, Meatless Mondays and they share other various health and environmental reasons to eat less meat.  In 2012 on the blog, I decided to devote the month of March to “no meat entrees”. We ate Balsamic Penne with Shrimp, Veggie Sandwiches, Tuna Salad Cakes with Roasted Red Pepper Cream Sauce, Roasted Veggie Soup and Crispy Tilapia with Mango Salsa.  Last week I shared an easy Spinach and Walnut Pesto Orzo and I will continue on this week with another easy meatless meal.

I think when people think meatless, salad is always an easy option that comes to mind. Who wants a drab salad though? Not me! The one I am sharing today is soooo good and packed full of delicious ingredients.  It has two of my favorite veggies - cherry tomatoes and asparagus. I also add hard boiled eggs, which I love in salads. Most people think of adding hard boiled eggs to cobb salads, but I add them to all sorts of salads. They are great for some added protein. To finish off this salad, we are serving it with some super simple candied almonds, creamy goat cheese and a light balsamic vinaigrette, which is my favorite dressing and also very easy to make at home.

Springtime Salad

Serves 2 as main dishes, 4 side salads

Ingredients:

Greens, 4 cups of your choice

Hard boiled eggs, 2

Asparagus spears cut into four pieces (after removing the end of the stalk), total ½ c

Cherry tomatoes, quartered ¾ c  

Green onions, 3-4 chopped

Goat cheese, ¼ c

Candied almonds, ½ c (see below)

Balsamic dressing, 4-5 T (see below)

There really are no instructions with this salad, simply toss all ingredients in a bowl and mix or layer on individual plates. Drizzle with dressing right before serving.

Candied Almonds

Almonds, ½ c

Sugar, ⅛ c

Over medium low heat, add almonds to a dry saute pan and top with sugar. Stir continuously until sugar is melted and coating almonds. Cool on wax paper, or foil. Break up, as needed.

Balsamic Dressing

Extra virgin olive oil, 4 T

Balsamic vinegar, 2 T

Salt, ¼ tsp

Few cracks of fresh ground pepper.

Double or quadruple this recipe and store in a glass jar in your pantry. Shake before use.

Better Bonus Tip: For extra flavor, add mustard, shallot or garlic powder.

~Ashley