Kale & Potato & Blue Cheese Frittata - Saturday Brunch

It has been a while since I made a Saturday Frittata.

Today I share this delicious Frittata recipe that is very easy to make. 

Ingredients: 

6 eggs

5 small to medium potatoes 

1 shallot

3 kale leafs

1 heaping Tablespoon of Blue Cheese 

1 heaping Tablespoon of parmesan

1 Tablespoon of Green tomatillo salsa

2 Tablespoon of olive oil 

2 Tablespoons of chicken broth

1/4 teaspoon of salt 

Pepper to taste 

Directions 

I like to boil the potatoes first, cool them, peel the skins, and cut them into cubes. It helps to do this the night before, especially if you wake up hungry. 

Use an iron skillet (I highly recommend the investment because it makes all your food taste divine not to mention the even heating it provides). Using one Tablespoon of olive oil, saute the chopped shallots on medium heat till they are translucent. Place them on a plate to the side. Next, chop the 3 kale leaves into bite sizes. Add 2 Tablespoons of chicken broth and lightly steam the kale with the lid on. Set the kale on a plate to the side. 

In a bowl, whisk the 6 eggs with salt. 

Turn the oven Grill on and set the oven shelf to the top level. 

Add more olive oil to the iron skillet and brown the potato cubes on medium heat. When the potatoes are golden brown on the edges, add the whisked eggs, shallot, kale, green salsa, blue cheese crumbles (I like Point Reyes but a French one will work), and finally the parmesan. Cook for a few minutes till you lift the frittata and it's cooked on the bottom.  You can check it by lifting it with a butter knife. 

Lastly, place the iron skillet on the top shelf of the oven for 5 minutes to cook the top. 

It should look this delicious when done and the egg is cooked through.

 Enjoy this Frittata that serves up to 4 people when quartered. 

Wishing you a lovely Saturday morning with family and friends. 

Boun Appetito 

-Tarabud 

Find Audio Directions: 

https://soundcloud.com/foodie/kale-potato-blue-cheese-frittata-recipe

 

Happy New Year's brunch Idea

 

    Happy New Year 2024! 

Dragon year is starting on Feb 10 and should bring lots of good luck and success in all your endeavors.

Be gentle on yourself to fulfill all your New Year resolutions in the first month. Take it nice and easy. Persistence is key to reaching any goal. 

This includes making special meals for your family. 

This little brunch idea started out with leftover sushi rice and turned out quite festive in the end.

The Christmas dishes help of course to make it picture perfect. 

Using an iron skillet (because it gives the food the best flavor) I sauteed some asparagus in chicken broth and then tossed them in pesto sauce from the previous night. 
I warmed a previously boiled potato in the iron skillet on the side as well.

I plated these on warmed plates. 

Then I fried an egg for myself and two for the hubby. 

Adding some raspberries really gave this plate extra cheer! 

I was drinking chai tea, but coffee or a cocktail would have also paired well. 

Wishing you much wellness, creativity, and happy meal-making in 2024!

~love 

Tarabud 

Mango & Rhubarb Crumble

Hello Summer! 

Excited to share this delicious recipe with you! 

This recipe came from not having strawberries to add to the rhubarb. Fortunately, it turned out fantastic and was a big hit in this household! It's relatively easy to make. and I recommend you add a scoop of vanilla ice cream to make it even more delightful when it's out of the oven. 

Preheat oven to 375 degrees. 

Crumble top Ingredients

1/4 cup of sugar

2 tablespoons of corn flour 

1/3 cup rolled oats 

1/3 cup of shredded coconut (unsweetened) 
1/3 cup of butter (melted)

1/2 cup of flour (gluten-free flour if you need it)

Main Ingredients

2 cups of rhubarb (cut into 1-inch pieces)

3 cups of mango

1 tablespoon of lemon

1/2 cup of brown sugar 

2 Tablespoons of maple syrup

1 Tablespoon of pumpkin spices  

 

Directions

1. In a large bowl mix mango, rhubarb, sugar, lemon juice, maple syrup, and spices. 

2. In a second bowl mix shredded coconut, butter, flour, and oats, corn flour. Add a tablespoon of water if needed to make it less dense. 

3. Place the mango and rhubarb mixture into a 8x8 inch baking dish and then pour crumble mixture. 

4. Bake in a oven until the top is golden brown, about 1 hour.  

Serves 4 people amply. 

Enjoy with family and friends! 

Lots of Love, 

~Tarabud

Vegetarian Mushroom "Meatloaf"

 

Veggie Mushroom "Meatloaf"  

So often one is trying to eat healthily and can't think of anything to make. This Vegetarian "meatloaf" recipe is satisfying with mushrooms, rice, nuts, and herbs that will awaken your taste buds. Not to mention the good amount of parmesan cheese in this recipe making it extra savory. The texture is the most special part- as if eating a real chunky meatloaf. I would almost consider this a casserole especially since my loaf pan was MIA, and I had to use a medium casserole baking dish. It still turned out great! If you are brave you can take it to a Thanksgiving dinner or for a Christmas Dinner. Your friends and family just might be pleasantly surprised! 

Ingredients: 

3 oz Baby Bella mushrooms

3 oz Shitake mushrooms 

4 eggs

1 cup greek cow yogurt/or goat yogurt

1/2 cup Walnuts, lightly toasted 

1 cup Parmesan cheese grated fine 

1 1/2 cups of cooked white rice/or brown rice

2 Shallots 

3 Cloves of garlic

2 Tbsp flat leaf parsley, fresh 

1 Tsp Marjoram, dried 

1 Tsp Sage, dried 

1 Tsp Thyme, fresh 

1/2 Tsp Black pepper 

1 Tsp Sea Salt
2 Tbsp Olive Oil 

The recipe requires a bit of time. 

1. You want to first cook the rice so that you have it ready to mix in with the other ingredients. 

2. Do a quick toasting of the walnuts in the oven. I used my bottom griller on low for 2 minutes. The first batch I left in there for too long, and had charred bits. No Bueno. Use your timer.

3. Pre Heat oven to 375 degrees. 

4.  Saute with a tablespoon of olive oil the mushrooms, onions, garlic, herbs, and spices. Not for very long. Just 2 minutes to soften. *(I think this step does release some flavor, but I have even put this mushroom mixture into a bowl without this step and it turned out just as well!) 

5. In a big bowl: beat the eggs with salt and pepper, then combine the rice, nuts, yogurt, cheese, parsley, and mushroom mixture from above. Add one more Tablespoon of olive oil. 

6.  Line your loaf pan or casserole pan with parchment paper. Pour the mixture into the pan 

7. Bake for 1 hour and 15 minutes. For the last 15 minutes, I cover the pan with foil.  

Serve hot, with a side of cranberries (I made those the day before). I served it with butter lettuce, cucumber salad, and a dash of balsamic vinegar. Any side dish will do! 

Happy Holidays!

~Tarabud 🌲🎁

Gingerbread Cake For the Holidays

Happy Holidays from Sunny California! 🎄🎅

Nothing makes a household happier than a Gingerbread Cake with walnuts!

Well... maybe Santa Clause coming down the chimeney.  In all seriousnes for a moment, 

I find this is one of the most heartwarming desserts during the holidays.

Also, with the oven on for baking, your home will be nice and warm!  

This is a gluten-free version, but you can make this recipe with regular flour and it will turn out just as good.

Also, nuts are optional, but they do add more texture to each bite.  

Ingredients : 

•         ▢½ cup light brown sugar
• ▢3/4 cup molasses
• ▢½ cup unsalted butter ( alternate: 1/4 cup of butter and 1/4 cup applesauce)
• ▢¼ cup plain Greek yogurt
•         ▢ 2 eggs at room temperature
• ▢1 teaspoon vanilla extract
• ▢2 ½ cups Gluten-free flour
•    ▢1 teaspoon baking soda
• ▢1 teaspoon baking powder
• ▢½ teaspoon salt
• ▢2 teaspoon ground cinnamon
• ▢1 teaspoon ground cloves
• ▢1 teaspoon heaping of pressed fresh ginger 
• ▢¼ teaspoon nutmeg
• ▢1 cup boiling water
• ▢1 Tablespoon of powdered sugar
• ▢1/4 cup of chopped walnuts (optional)
  
  

  

  Mixing the walnuts in before the boiling water
  
  

  
  

Simple Instructions

1.  Preheat oven to 350 degrees F

2.  In a large mixing bowl, cream butter, and brown sugar until light and fluffy

3.  Add molasses, yogurt, eggs & vanilla and beat on medium until well mixed.

4.  In a separate bowl, whisk together all dry ingredients until blended.

5.  Add dry ingredients, slowly, to wet ingredients until mixed. I use a sifter and snowflake the dry      

     ingredients into the wet ones. It takes longer but it works well to blend them.

6.  Blend in boiling water.

7.  Immediately pour into greased and floured cake pan, and bake for 45-55 minutes, or until a 

     toothpick comes out clean.

8.  This recipe can also be made in small loaf pans and will bake faster at 20-30 minutes.

9.  Use a sifter to sprinkle powdered sugar on the cake. 

Enjoy with family and friends! 

Happy Holidays! 

~Tarabud

La Cruz de Comal Organic Winery Discovery

Cruising through the Texas Hill Country on Father’s Day with my in-laws, we discovered a gem of a winery! Organic winemaking is not all that common yet in Texas but at La Cruz De Comal Winery in New Braunfels, Texas, proprietor Lewis Dickson is pioneering the making of wine, the old-world Italian way. Lewis’ organically produced wines and tasting room are nothing short of fantastic. 

His unique and upscaled rustic tasting room was built from materials on his estate. He was inspired by French wineries, and the atmosphere inside the air-conditioned building is nothing less than transportive. According to Lewis, who greets you at the door with a plethora of information on winemaking, he had been fascinated with making wine since a very young age and was most enamored with the traditional ways of making wine in small batches with no additives, and aging the wine in oak barrels. His wines are made in small batches without sulfites or extra processing which is something Lewis is very proud of. The organic wine he is making because of his wine principles is showing some delicious results for us wine drinkers. The red wines we tasted were clean, crisp, peppery, and one blended batch was exceptional. One of his wines shone the brightest and is the reason why I am featuring it on my blog.

The 2017 Naranja Fabulosa wine, is more akin to an Italian Amaro. Lewis made this “wine” with 100% Estate Blanc Du Bois grapes, fortified with high-end Brandy and infused 6 months with estate-grown herbs and citrus peels. The wine served chilled, has a large citrus and earthy aroma. Upon tasting, you are tantalized by the bouquet of fresh herbs, ginger, lavender, and orange leaving you with a gentle long finish. Simply divine.

Now let's discuss the difference between an Italian amaro and vermouth. Yes, an amaro is similar to vermouth. Both are commonly enjoyed before dinner (aperitif) and both are infused with lots of herbs. But, according to Daniel de la Nuez and Aaron Fox of Brooklyn-based Forthave Spirits, “Vermouth must have a wine component while that is optional for an amaro. If the character and balance are primarily wine, it’s vermouth, if the wine is not the most dominant ingredient it can be an amaro.” Therefore, vermouth can be an amaro, but an amaro cannot be vermouth.

The Naranja Fabulosa wine could be an excellent vermouth replacement for cocktails, but I recommend it mostly as a dinner aperitif, served chilled. The complexity of this wine (secret vermouth) will not disappoint! 

Salute! 

Amore! 

Soldi! 

All in that order! 

~Tarabud

Italian Orange Cake

Hello foodies and Italian lovers! 

Perhaps a few of you know of my love for Italy. The country is so rich with history, culture, incredible architecture, that romantic language, and of course the food! Having found out about my 12% Italian ancestry, I'm even more proud to speak of my amore for the dolci vita! 

I recently learned that this Italian orange cake is often eaten in Sicily for breakfast. Isn't that decadent?! Here is my version of this cake without gluten. You can replace gluten-free flours with two cups of regular baking flour. Also, I mention the grapeseed oil in this recipe, but you can certainly use butter and it will turn out just as great. I think the main secret for this cake is plenty of orange zest. If you think you have done enough, do more! I went very gentle on the sugar, but if you want an extra sweet cake, add a full cup of sugar. 

Ingredients

2 cups of gluten-free flour

1/2 cup of tapioca flour

1/4 cup of pinenuts

3/4 cups of brown sugar

3 eggs 

1/4 cup of cream (or milk)

1/4 cup of fresh-squeezed orange juice 

1 Tablespoon of orange zest (or More!) 

1/4 teaspoon of baking powder

1/2 teaspoon of cinnamon

1/2 teaspoon of salt 

1 Tablespoon of powdered sugar for dusting the cake. 

Preheat oven to 355 degrees Fahrenheit. Butter your pan. 

I used a bunt cake pan, but a round cake pan will also do the trick. 

In a large bowl beat the eggs and sugar together. Next, add the oil or butter. Then, slowly add the cream, orange juice, orange zest, pinenuts, baking soda, salt, cinnamon, and flour(s). 

Pour batter into baking pan. Bake for 50 minutes. Once cooled for 10-15 minutes dust with powdered sugar. My hubby and I enjoyed it warm out of the oven because we couldn't wait to try it. So delicious! 

We stored it in the refrigerator in a covered container. The next day we warmed slices in the toaster oven and ate them with butter and orange marmalade with our coffee. Thank goodness for the Sicilians!  

Buon appetito! ~Tarabud

Sweet Pineapple Tamales

 

Sweet tamale time is upon us! We are so fortunate to have access to the best science and vaccinations in the world. Now is the best time to celebrate with dear family and friends we have not seen in over a year! There is no better way to celebrate together than making these pineapple tamale treats. They are surprisingly easy to make. I made these tamales in a small batch of six to show you how you don't need to spend hours making them. Double the recipe to make 12. 

Ingredients for Corn (Masa) Dough

1 cup of masa harina flour (stone-ground corn flour) 

3/4 cup of chicken broth  

A pinch of cumin, turmeric, oregano

1/2 teaspoon of salt 

1/2 teaspoon of baking powder

2 tablespoons of sugar 

5 tablespoons of melted butter 

Ingredients for Pineapple Filling

1 cup of chopped pineapple 

1/4 cup of sugar

1 teaspoon of cinnamon

1/2 teaspoon of cloves 

Additional Ingredients

6 corn husks (soaked in warm water for an hour or more)

6 - 15 inch strings 

First, begin by soaking your corn husks in warm water while you are preparing other things. Cut 6 strings each into15 inches in length, and set aside. 

Next, in a medium saucepan warm up the chicken broth and add a pinch of each of the following spices: cumin, turmeric, oregano, and two tablespoons of sugar. Simmer for a few minutes. (This broth will "active" the masa harina later and add some real goodness to your dough. Your tamales will have a sweet and savory flavor.) 

Next, In a large bowl, start with the melted butter, and add part of masa harina and some broth. Keep adding masa harina and broth until fully mixed. Add the salt, and baking powder to this mixture. Mixing all ingredients until they are well incorporated and your dough is tacky. Make your masa into a rounded mound and cut into 6 even pieces. This will help your tamales to be all the same size. Set bowl aside.

Next, focus on preparing the pineapple filling. Cut pineapple into small chunks. Place in a small saucepan, and add the cinnamon, clove, and sugar. Warm-up on low heat for a few minutes, so sugar is slightly caramelized. 

Finally, you are ready for filling your corn husks. I first strain them in a colander so they are just slightly damp. I place one corn husk on a cutting board. 

Taking one of the masa portions you already divided, place it on one of the corn husks and spread it out with the spatula. 

Add the pineapple mixture to it. (I was slightly generous with the above pic.) 

Next, you are ready for folding and tying your tamale. I like to tie the strings into a bow, so they are easy to untie at the table. I took lots of pictures so that you can follow along. I hope my step-by-step picture series helps! 

1                                                                                             2                                                                                          3

   4                                                                             5                                                                               6

    

Once you finish wrapping your six tamales, place them in a large pot to steam on medium heat for 1 hour. I like to add an extra 15 minutes for good measure. Make sure you check that there is always plenty of water at the bottom of your pot. 

 Once cooked these tamales can be kept in the refrigerator in a covered container for up to a week. Better yet, freeze them if you think you might not eat them in time. 
Serve your tamales hot with hot chocolate and good friends and family!
Happy Days Cooking & Eating! 

~Tarabud 

Prickly Pear Mocktail

 

How about the color of this prickly pear? It's just spectacular! And happily, this mocktail comes packed with nutrition as well. 
One prickly pear has: 

• 42 Calories
• 1 gram of Protein
•  0.5 grams of Fat
• 10 grams of Carbohydrates: 
• 4 grams of Fiber
• 0 grams of Sugar
• 0 milligrams Cholesterol
• 5 milligrams of Sodium
• 
  
• The prickly Pear is surprisingly good for cardiovascular and metabolic health. All cactus fruits contain a variety of antioxidants known to protect cells in the body. These antioxidants help to reduce triglycerides and bad cholesterol levels in your body. They're also able to reduce body fat percentages. Plus, not to mention the nutritional content. Cactus fruits are rich in a number of vitamins and antioxidants such as Vitamin C, Vitamin E, Vitamin K, Beta-carotene, Potassium, Magnesium, Calcium, and Phosphorus.

Now let's get down to business making this fun Mocktail! 

Ingredients

1/2 of a prickly pear

1 Tablespoon of lime Juice 

1/3 cup apricot or peach juice

1/3 cup sparkling water (ginger beer) 

1 teaspoon of agave

two ice cubes 

Grapefruit rimming salt

1 lime wedge for glass

Take your prickly pear and carefully cut it in half. Spoon out the pulp and place in a cocktail mixer, with all the above ingredients, minus the ice cubes. Now muddle contents right in the mixer, and carefully stir liquid a few times.

(The ice cubes can be added to the mixer but when pouring into a glass with the strainer, you won't get much of the pulp goodness. That is why I add a few ice cubes after.) 

Now rub the glass with the squeezed lime peel. Take a plate and sprinkle some salts on it. Invert glass to rub the edge of the glass in the plate. 

Now pour the context of the mocktail liquid into your glass. 

Cut a thin slice of the lime for the glass rim.

The recipe makes one glass.

Enjoy with like-minded friends! 

🍸🍸

 

~Tarabud