We're off to California for a little vacation this week, so this month's Flavia's Favorites post is coming to you a day early.
I am happy to welcome Lori Dunbar of Marzipan, Inc., a lovely stationery design company. I met Lori on Twitter through my good friend, Claudia of Fig. 2 Design Studio. Lori is an incredible entrepreneur, who not only runs a successful stationery business, she also has her own photography business, Fresh Snapped Photos. Not only that, she has a blog for each business and posts a "Photo of the Day" on one of her blogs, Paisley Wallpaper. Claudia and I often tweet with Lori and tell her that we are convinced she has a clone hiding out in her house helping with all the beautiful creative things she does. But in all seriousness, I admire Lori's creativity, discipline to her work and fresh style. It's been wonderful getting to know Lori through our blogs and Twitter.
Lori is also a mom to two of the cutest kids, Finley and Rowan, and she often involves them in the kitchen, which I love. Although I don't have kids of my own, I am a big believer in involving kids in the kitchen to help prepare meals. I believe it makes them more willing to try new foods because they are involved in creating the meal. It's also a great way to teach kids healthy eating habits and basic kitchen skills. And just wait until you see Lori's photos of her kids helping in the kitchen--total adorableness! I was so excited when Lori told me she would be willing to write a guest post for this month's Flavia's Favorites feature. I told Lori that she could write about the recipe of her choosing and was thrilled when I saw that she made a frittata! It's one of my most favorite things to eat and I grew up eating frittata all the time. They are wonderful for breakfast, lunch or dinner, are easy to make, cook quickly and can be made with an endless variety of ingredients.
Welcome to Flavia's Flavors, Lori!
Thanks for having me Flavia! I'm so excited to talk to you and your readers about cooking with my two little boys. I think it's so important to teach your kids the difference between healthy food and food that's not so great so that they can make good decisions when you're not around to help them.
This is our third year participating in a local CSA (Community Supported Agriculture) program. We get a large box of veggies every week starting in mid June through October. I love it because it challenges me to use new items I've never used before and it gets my kids to try new things.
This past week we got our second box of goodies from our CSA. I took a recipe that was sent from our CSA and edited it to include as many of the items we got in our box that week as I could. I came up with the following recipe that my boys helped me make. Here's how we did it!
Fresh mushrooms from the box
My kids are still quite young. At 6 and 3, they are limited in what they can help with in the kitchen but I try to let them help in any way they can. I still do all of the slicing/chopping of veggies.
Start by heating the olive oil in your skillet and pre-heating your oven to 350 degrees. Slice 1 cup of mushrooms.
Fresh garlic scapes from the box
Before joining the CSA I had no idea what a garlic scape was. If you don't either, I've included a photo for you above. It looks sort of like a green onion but is more solid and tastes much like garlic. I slice these pretty fine as they are pretty strong. We added 1 chopped scape to our recipe.
My oldest son tried to help slice the 1 cup of zucchini. It was still pretty tough for him to do, so I ended up helping, but just giving them the opportunity to try is what matters. Major parenting tip: If your kids help you cook, they'll be more likely to eat what you put on the table since they're proud of the help they provided.
Fresh mushrooms, zucchini and garlic scapes sauteing
Once all your veggies are sliced, add them to your olive oil and cook for 5-8 minutes or until tender. We also added a dash of salt and pepper to taste.
My oldest attempting to crack the eggs
My oldest wanted to try and help crack the 12 eggs needed for this recipe. After the first one he asked me to do the rest. At 6 years old, he has plenty of time to learn how to properly crack an egg. He was just happy to try.
The eggs and cheese were pretty much the only items in this recipe that weren't from our CSA.
While our CSA does offer the option of eggs for an additional fee, we choose to get them from the grocery store. We don't go through eggs at a really regular rate...sometimes we eat a lot and other times, not so much. For this reason, it doesn't make sense to get them every week from the CSA.
Fresh spinach from the box
Once the 12 eggs were cracked in a large bowl, we added 1 cup of spinach. This is where both boys were able to help more.
The boys stir
I gave each boy a spoon and had them mix the eggs, spinach, parmesan cheese, salt and pepper until mixed thoroughly. They also helped add everything to the bowl before stirring. Any little bit of participation makes them happy. Although I don't have photos of it, just having my 3 year old help me get ingredients from the refrigerator makes him happy. He just wants to feel like he's a part of it.
Set for 3 minutes
Once your ingredients are mixed well, add them to your veggies that were sauteing on the stove. I didn't mix them up once they were on the stove. I let the mushrooms and zucchini, etc. stay on the bottom and the egg/spinach mixture just settle in. Let this cook on low heat for about 3 minutes.
Finish the frittata in the oven at 350 degrees for 15-20 minutes or until the top is set.
This is what ours looked like fresh out of the oven.
Slice your frittata into wedges and serve it with your favorite toppings. I chose to top mine with a little bit of sour cream and some fresh cilantro pesto that I made from the cilantro from our CSA box as well. You could also use salsa, or whatever else you like to eat with your eggs.
To be honest, I was a little worried about whether or not my boys would like it since it's basically eggs and veggies. While they're good about eating their veggies as a side dish every night, I wasn't sure how they would feel about their main course being primarily veggies. I was blown away at how much they loved it. They didn't stop talking about how much they loved it the entire dinner. Both of them even asked for seconds! Now THAT'S winning!!
I highly encourage you to try it if your kids are picky with veggies. This dish went over better than any meal that I can remember in quite some time. It will definitely be in our dinner rotation again soon!
I hope that this helps get your wheels turning for ways you can incorporate healthy food into your family's meals. It doesn't have to be fancy, or difficult, or time consuming. I can't claim to make perfectly healthy dinners all the time, but I do try every chance I get to put the best food I can on the table. After all, your children are worth it. You are worth it. Eat well.
Spinach & Spring Vegetable Frittata
3 T. olive oil
1 cup sliced mushrooms
1 cup thinly sliced zucchini
1 finely chopped garlic scape (alternate: 1 garlic clove, finely chopped)
1 cup (1/2 lb.) chopped raw spinach
1/2 cup grated parmesan cheese
salt and pepper to taste
Optional: sour cream, pesto, salsa
Preheat the oven to 350 degrees.
Heat olive oil in a 10-inch ovenproof skillet on the stove. Add mushrooms, zucchini, garlic scapes, salt and pepper to skillet and saute over medium heat until tender (about 5-8 minutes).
While veggies saute, mix eggs, spinach, parmesan cheese, salt and pepper in a large bowl. When veggies in the skillet are tender, pour in the egg mixture and cook over low heat for 3 minutes. Place in oven and bake uncovered for 15-20 minutes or until the top is set. Cut into wedges and serve.
Serve with sour cream, pesto salsa or your favorite toppings!
|Subscribe to RSS|