Archive | January, 2010

Cauliflower and Spinach Frittata

29 Jan

Herbs, cauliflower, spinach, garlic. Is that how you spell heaven?

You know when you see something at the store, buy it, get really excited to use it and then leave it in the fridge and let it stare you in the face while you guiltily look away? That’s how it’s been with this monster cauliflower we bought. We’ve even taken it out of the fridge and gotten ready to cut it up only to put it back and save it for another day. Why? There is something about cauliflower that just prevents me (and apparently my roommate) from preparing it. It’s probably that it isn’t like a sweet potato or carrots in that I just chop. bake. eat. No, this takes effort and sometimes this little white veggie is left on the shelf while all the others come out to play. Not today, cauliflower, not today!

I really wanted creamed cauliflower with some cheddar cheese, the way I eat grits, but didn’t feel like mashing and boiling and working. I was skipping my workout to make food but at the same time trying to fool myself that I could make something quick and still make it to the gym before work. Clearly that didn’t happen. I was trying to think of something other than roasted vegetables because that has been the main item in every meal. Don’t get me wrong, I LOVE roasted veggies and eat them everyday (no lie), but I had had them earlier that day and wanted something a little more.

Enter the cauliflower frittata.

This guy was packed with herbs, garlic, and spinach. How could I resist the calling? Plus, the hardest part was peeling the garlic. If there is one thing I’m all about, it’s simplistic preparation. Well, except for the times when I make everything really complicated. Lets not focus on that right now. If you’re feeling chilly, hungry, and all around a little grumps, this is sure to put a bright spot in your day. Only, don’t take a nap right after you eat it because when you wake up and realize you have to go to work you’ll forget all about the sunshine the frittata brought you.

Chedda!! Don't forget to add the cheese. Thanks.

Cauliflower and Spinach Frittata

  • 2 tbs extra virgin olive oil
  • 2 cups cauliflower, cut into bite sized florets
  • 1 cup spinach, cut thinly
  • 6 cloves garlic, crushed whole
  • 3 large eggs
  • 1/2 heavy cream or milk
  • 1/4 packed minced fresh herbs- for example parsley, thyme, basil, rosemary
  • zest of 1/2 a lemon
  • salt
  1. Preheat oven to 350.
  2. Heat a 6 inch well-seasoned cast iron skillet over high heat. Add the olive oil, cauliflower, and some salt. Saute the cauliflower until tender. You should cook until you see it getting brown in many spots, getting a nice caramelized flavor. Add garlic towards the end.
  3. Remove the cauliflower and let cool. Meanwhile, saute the spinach for 1-2 min, until wilted. Combine it with the cauliflower.
  4. Whisk eggs, add in the cream/milk, 1/2 teaspoon of salt, herbs and lemon zest.
  5. Adding a little more olive oil (just a tad), put the cauliflower and spinach back in the pan and distribute evenly on the bottom. Add the eggs, gently shaking to distribute. Cook on a medium flame until eggs begin to set.
  6. Bake until fully cooked-15 to 30 min, depending on how long you let it cook on the stove top. Cook until the eggs are done, not runny but not rubbery.
  7. Garnish with fresh herbs and enjoy.

Little servings of love

Mushroom Madness

28 Jan

Have you ever seen a mushroom cuter than this little guy? Lately, we’ve been on a spicy black bean burger kick and the other day when I went to cut up some mushrooms who did I find but this little nugget of joy. I couldn’t help but give him a mini photo-op and afterward I didn’t even have the heart to eat it! I like his little dirt shoes and delicate features. How am I supposed to take a knife to that?!

I used to hate mushrooms, mostly because I have a weird texture issue with a lot of things (I can’t stand cotton balls…they squeak and it freaks me out.). I use to include mushrooms in the group of weirdmegantextures but I finally gave them a chance and enjoy them quite often. How can you not when they turn out this cute?

Egg Salad Sandwich with Avo

26 Jan

The problem with Tuesdays is that if you started your week off fairly unproductive it is very probable that Tuesday will be even less productive. Then, when Wednesday comes around and you realize that nothing really got done, you frantically try to get everything done in one day when you had two days to do it. Me? No, I’m never guilty of that. Today has been focused on cleaning and trying to get ahead so I don’t get behind. Isn’t life funny that way? We’re either trying to catch up or get ahead but rarely are we ever just content with the moment. That, my friends, is the answer to life. You can quote me. 😉

I talked to my Mom the other night and she told me she’s lost 8 lbs! That’s great news! I made this egg salad with her in mind because she is always on the go and rarely feels like hassling with a meal if she doesn’t have to. Also, she has to eat lunch at work like most of the working world and this would be fab to have instead of some unsatisfying takeout. I wouldn’t, however, make the sandwich in the morning because it will get soggy and sad. Instead, pack the salad and the bread separately and assemble when you’re ready to eat it. This recipe is super easy, delish, and tastes better the next day. I of course ate this right after I made it because I am a glutton.

This recipe is SO flexible it hurts. We just went to the store so I could be generous with my ingredients but honestly just some spinach, celery and eggs would be great, too. The putty that holds it all together is simple as well. I used yogurt but mayonnaise or greek yogurt would work too. The point is that this salad will satisfy even the meager-est of meager kitchens. And, if you don’t know how to make a batch that feeds just one person (like me) then you will have plenty to eat later. Nothing wrong with that! In fact, I tend to squeal from joy when I open the fridge the next morning and realize I don’t have to whip something up. Why do you think I’ve had butterscotch bars for breakfast everyday this week?

Egg Salad with Avo

  • 4 hard boiled eggs
  • 2 cups spinach, finely chopped
  • 1/4 cup red onion, diced
  • 1/4 cup green pepper, diced
  • 2 stalks celery, chopped
  • 1/4 Avocado, mashed (don’t add this into the bowl. It will act as a spread for your sammy!)


  • 2 tbs. plain yogurt (or mayo)
  • 1 tbs. garlic, diced
  • 1 tbs. yellow mustard (or stone ground!)

Hard boil the eggs, cool and peel. While the eggs are boiling mix the dressing ingredients together. Mix the rest of the ingredients in a bowl, chop the eggs and add them in. Pour the dressing over the salad and mix. Toast two pieces of bread and spread the avo mash on one piece. Add the salad and much your little heart away!

Case of the Mondays?

25 Jan

Smeggs for Breakfast

We haven’t seen the sun here in southern Indiana for at least 2 weeks now. I think it’s managing to peek through this morning, which will make my trek to campus much more enjoyable. It wont last for long, though, as our next predicted day for sunshine is next Sunday. Here’s to hoping your case of the Mondays aren’t as bad as mine.

Sunday Bakeday

24 Jan

Butterscotch Bars

Sundays are usually the day where I catch up on everything I “forgot” to do during the week. For college students it’s a heavy homework and pajamas day that comes much too soon after a Saturday night. Also, during this time of the year, it’s a football day (Go Colts!) that usually means lots of beer, wings, and yelling. So much to do with such little time. Add to that the fact that all I really want to do on Sundays is mix up a baked good (or two) and it’s amazeballs that I can get anything accomplished at all. Plus, isn’t it required to eat what you’ve baked immediately? Add in the cooling time and the lounge time required and you find that baking is an all day affair. right.

I sent out a twit (tweet? twat? twanker?) yesterday asking for suggestions on a caramel baked good but then I found this recipe from the lovely Lonely Bakers for butterscotch bars. I haven’t had butterscotch in a long time, but for good reason–all I can ever think about is my next butterscotch fix. I crave them and begin to convince myself I can’t live another moment without some injected into my system. I will quickly kill for just a sweet sweet taste of those delicious morsels. mmmmmm.

Right, moving on. These bars called for just half a cup of butterscotch (a crime!) so I promptly added another 3/4 of a cup and mixed for a real good time. Oh, and I also added in some Heath toffee bits to really get the sugar party started and make my friends love me even more. I’m not above gaining friendship by offering delicious foods. Isn’t that how you make friends? I also used dark brown sugar because, if you ask me, that is the only kind of brown sugar. The recipe is fairly simple with sweet results. I promised that I would be sending these off to Los Angeles but I’m not sure how they will travel and if any will be left by the time I make it to the post office tomorrow. Maybe I should just use them as fuel for the hundro of pages I have to read by tonight. Sugar crash, anyone?

Butterscotch Bars

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
2 large egg whites
1 tsp vanilla
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butterscotch morsels
1/2 cup Heath bits
Preheat oven to 350〫
In a large bowl combine dry ingredients and still well to incorporate and set aside.
In a large mixing bowl beat sugars and butter until creamy, about 4 minutes. Add egg whites and vanilla; beat well. Slowly add flour mixture into wet mixture and mix just until blended. Stir in chips.

Spread evenly in an 8″ square backing pan that has been coated with cooking spray (I just give the pan a rub with the butter wrapper. Save your wrappers and use them for things like this!). Bake for 25-30 minutes or until pick comes out clean when inserted into center of bars. Cool completely and cut. Enjoy!

Eat Your Tart Out!

23 Jan

Let the eating commence!

I’ve finally taken the step to start recording what I make in my smaller-than-small kitchen and share it with the weblog world. It will probably be more about mistakes than successes but that’s what growing in the kitchen for me is all about.

I’m always hungry. I’m always cooking.

Sometimes my sweet tooth overpowers my tiny amount of will power and steers me to the kitchen and demands me to bake until my heart gives out. This happens often and I try to listen to it more than to my hips, because the tongue is more powerful than the thighs. Believe it. However, savory deliciousness also consumes me, so be prepared for everything edible and sometimes the inedible just for giggles.

I grew up with a family that taught me to enjoy the kitchen–over the years that enjoyment has turned to an obsession. I constantly think about ingredients, kitchen gadgets, cooking, you name it! I could talk about food for hours and eat that long as well. I try to use everything I can get my hands on as a learning tool and am always looking towards improvement. That doesn’t mean you won’t see mistakes. Believe me, you’ll see plenty of them, and maybe a blown up kitchen or two. I’m just trying to learn to create the best possible food I can and to enjoy every morsel that finds its way to my mouth.

One of my biggest hobbies is to travel, which has allowed me to expand my knowledge of different foods and created an even bigger obsession. The main objective when traveling is to eat all food I can possibly get in my mouth. Travel and food are the best combination.

You’ll mainly find food, ramblings and photographs as you eat your tart out. While my main focus is finishing my last college semester, you’ll see how my being in the kitchen is central to everything. You’ll find this space to be about passion and the way I pour that passion into all things delicious. Hopefully you’ll join me on this grand trip and share some moments of me in the kitchen. If you have any questions, comments, suggestions, or just some emoticons to share, please feel free to comment or email me at eatyourtartout (at) gmail (dot com). You can also follow smaller and sweeter updates on twitter- just follow: eatyourtartout.