The Anytime Frittata

I might otherwise call this the end of summer frittata, but we just rolled over into fall officially. I'm still using up the slowly fading harvest of the heat as the tomatoes, peppers and basil have hit their peaks and appear to be ready for retirement. I'll be making a ton of pesto to freeze, pickling an assortment of peppers for the pantry and stewing some tomatoes with garlic chives for those tasty pastas, lasagnas, manicottis, pizzas and calzones. How wonderful it is to be able to savor the flavor of summer well into the winter when we get snowed in, become wracked with cabin fever and are left to spend our time hovering around the oven and stove, creating delicious things to eat. Preserving, pickling, canning, freezing and fermenting are incredible ways to extend the life of your garden and get creative with sustainable practices that not only bring us tasty joy, but reduce our kitchen cook print.

Frittatas are about the easiest, one - pan dishes you can make that is suitable any time of the day. I take the opportunity to clean out the crisper and use any excess produce on hand. The combinations of ingredients are limitless and I've found one that nearly suits everyone in my family. The only tools you need are a cast iron skillet and a wooden spoon. I like using my enamel coated one because the egg doesn't stick so badly to it as it does the raw iron. Both will work, but one is tougher to clean. Furthermore, choose the one that is the right size according to how many you want to serve. This is an 8 inch pan and made four lovely servings. Pair it with a fresh salad and you have a perfect plate.

INGREDIENTS

For a basic frittata, make a base of eggs and a little milk or cream. This is basically a crustless quiche.  The ratio of 2 - 3 eggs to about 1|4 cup of milk works well and will give you a nice custard.
For this variety, I used these other optional embellishments.

5 - 6 spears asparagus, ends trimmed, stalks chopped, tips reserved
1|4 c red onion, diced
5 - 6 cremini mushrooms, medium to large, thick sliced
2 cloves garlic, minced
1|2 bell pepper, any variety, chopped
5 - 6 large cherry tomatoes or grape tomatoes, halved
crumbled goat cheese
fresh parsley, basil, garlic chives
nutritional yeast
grass - fed butter + good olive oil
salt + pepper + crushed red (or diced jalapeño)


DIRECTIONS

Preheat your oven to 375 degrees. Warm your pan on medium high and gently warm the olive oil until it glimmers. Sauté the onion and bell pepper for about 5 minutes until softened. Add the garlic, mushrooms and asparagus stems. Season everything with salt + pepper + crushed red until just right for your taste. Add 1 -2 tablespoons of butter, the fresh herbs (reserving a little for garnish), nutritional yeast (a few shakes or a palmful) and mix everything together well. Turn off the heat. Mix your eggs and milk together in a bowl and pour right over the vegetables. Arrange the asparagus spears on top with the tomatoes. Crumble the goat cheese all over and bake until golden brown around the edges and little bubbles begin to form and brown across the top, about 30 minutes for this size pan. Up to 40 - 45 for a ten inch or larger. Check the center with a toothpick. It should not be wet and should be firm in the middle if gently pressed with your finger. Serve with a side salad and a basic vinaigrette and some crusty french bread, if desired. It's good for mopping up your plate!

ENJOY!

Warrior Chicken Salad

With regard for salads as entrees, whether that's a lunch or a dinner, add this one to your home recipe box for a 30 minute go - to dish that is not only extremely simple but has an amazing amount of protein which is primarily plant based. I added some some super thin, well - seasoned chicken, but that is clearly optional to make it vegetarian. Leave off the feta and it's vegan. It's already gluten free. The base is sprouted quinoa and chickpeas. It has all the fresh flavor of a tabouli with tomatoes, cucumbers, red onion, parsley, lemon and good olive oil. I added hemp hearts for a little extra boost and tossed it all in a bright vinaigrette. It can totally be made a day ahead and stored in the refrigerator. It is best if left to sit for about an hour to let the flavors develop while you prepare the chicken or any other main course to pair it with.

INGREDIENTS

1|2 cup sprouted quinoa
1 cup cooked chickpeas, or 1 can drained + rinsed
1 cup vegetable stock
1 cucumber peeled + deseeded + chopped
1|2 pint cherry tomatoes, halved
1|4 - 1|2 red onion, shaved thin
2 T raw hemp hearts
3 - 4 chopped pepperoncini peppers, stemmed + seeded
1|4 c chopped parsley
1|4 c chopped mint
1 t dried oregano
salt + pepper + crushed red to personal taste
sprinkle of granulated or powdered garlic
2 T good quality olive oil
1 - 2 T red wine vinegar
juice of 1 medium lemon, seeds removed
drizzle of honey
feta cheese for garnish
*optional chicken breasts, butterflied + pounded thin
  season chicken with salt + pepper + dried oregano on both sides


METHOD

Mix everything except the seasonings and acids together into a medium mixing bowl. Add half of the olive oil, lemon, vinegar, honey, oregano, salt + peppers. Set aside. Butterfly the chicken breast on your cutting board, cover with plastic wrap and pound very thin with a tenderizing mallet. Warm the rest of the olive oil in a large skillet and brown the chicken on both sides, about 4 minutes. Let it rest for 5 minutes, then slice thin and fan it over the top. Garnish with additional parsley and crumbled feta cheese.

ENJOY!!

Spring - Inspired Farm to Table Dinner

Join us for an intimate, casual evening at Prairie Wind Nursery for our Spring - Inspired Farm to Table Dinner, highlighting fresh, seasonal ingredients, locally sourced from Oklahoma farms and gardeners. We will be serving an appetizer and three courses paired with wines from our local Native Spirits Winery in our outdoor dining room. Our cocktail hour will begin at 6:00 pm, offering a variety of wine and kombucha elixirs, brewed by The Herban Fortress. Dinner will start at 7:30, showcasing a palette of fresh - themed flavors, sourcing herbs directly from Prairie Wind and fresh produce from Little River Aquaponics Farm in Norman. Accompanying music will be provided by Nick Larchey. Come celebrate the season with us - take a micro tour of the Prairie Wind greenhouses and see everything that we specialize in, from unique and unusual culinary herbs to medicinal perennials, native plants and prairie grasses. Get connected with your local community of growers and sustainable makers as we combine our skills and passions to bring more workshops, classes and special events directly to you! Space is limited for this special event - send guest requests to purchase tickets to redmagnetic@gmail.com ! We look forward to seeing you there!

Just one of the beautiful Prairie Wind Nursery greenhouses.

Fresh, crisp radishes from The Herban Fortress gardens and from Little River Aquaponics will be part of the menu.

All of the herbs used in our menu will be sourced directly from Prairie Wind.

Micro greens are an incredible source of phytonutrients, antioxidants and easily digested minerals. We will incorporate plenty of these into three of the four courses.

Dark Chocolate Superfood Cookies

I've posted this recipe before but it's been a while and recently some readers were having a hard time locating in the archives, so I thought I'd post an updated version with a minor tweak and suggestions for modifying it if you were vegan. They're already gluten free. So, in a nutshell, these are incredibly healthy + super delicious. They're my kids favorite treat, so that works for me. I'll let them have one or sometimes two anytime of the day because they are low in sugar but still plenty sweet to satisfy that craving. You can take this basic cookie recipe and substitute the embellishments to suit your preferences, which is how all good recipes should read. And these cookies turn out perfect every single time I make them, so that should give you some confidence diving in if you've ever felt intimidated or frustrated with getting your cookie just right. Soft on the inside and a little crispy on the outside. I've been asked for these at gatherings many times so I guess it's one of my specialties. If you want to make them vegan, substitute coconut oil for the butter. There are lots of egg substitutions but many of them alter the flavor because they're typically applesauce or a banana. I like to make a flax egg because it maintains a neutral flavor and the outcome is nearly identical. To make a flax egg, take 1 tablespoon of milled flax seed or flax meal (same thing) and mix it with 2 tablespoons of water.  Let it sit for 15 minutes until it starts to coagulate - the texture will be like egg white.

INGREDIENTS
1 cup gluten free flour - almond, oat or a store bought blend
1|4 tsp xanthan gum (this mimics the gluten)
1|4 cup flax or chia meal (optional but recommended)
1|2 tsp baking soda
1|8 tsp vanilla salt or sea salt
1 egg or substitute (egg should be room temp)
1|2 cup coconut sugar
1|2 cup high quality butter (I like grass fed, organic or clarified) or coconut oil, both at room temp
1|2 tsp good vanilla
1|2 cup dark chocolate chips
1|4 cup chopped nuts (toasted almonds or walnuts)
1|4 cup oats (also optional) shredded coconut or raisins are also good
2 tablespoons Philosophie Superfood Coconut Butter (also optional but an incredible investment)

METHOD
Preheat your oven to 375 degrees. Using a hand mixer or by hand with a spoon, mix the dry ingredients together (the first five). In a second bowl, mix the wet ingredients together starting with the butter and the sugar until creamy and fluffy. Add the egg and the vanilla and the Philosophie if using. Add the dry ingredients to the wet and mix until just combined. Stir in by hand the optional stuff - chocolate chips, nuts, oats, coconut, raisins etc. Spoon into tablespoons onto a non stick baking sheet. Bake one direction for 6 minutes then rotate the pan and bake for another 6. You're done! Cool for 10 minutes then ENJOY!

Butternut Squash Gnocchi + Sage Browned Butter

When it comes to homemade pasta dough, the Gnocchi is such a delicacy. It's tender and soft but not too fussy to make, even for someone who's never made pasta dough before. It took me two tries to get the texture right, but that is likely because I tried two very different recipes and one of them was not very good. This one is adapted from Lidia Bastianich which turned out so delicious - probably because she's an Italian. Ask anyone who has Italian lineage and they will likely tell you about wonderful memories they have eating it growing up. It's very traditional and much like eating a dumpling but still qualifies as pasta as it is the star of the plate, served with a sauce, parmesan reggiano, herbs and little else. The Gnocchi really shines when you get creative with the dough by incorporating vegetable purees, fresh herbs or spices. Don't be intimated! Every good recipe deserves two turns in the pan before it can be properly graded, and most of that is based on our learning curve in the kitchen, not necessarily the recipe itself.

The butternut squash and the fresh sage make this dish deliciously seasonal for fall + winter. Sage is nearly evergreen in Oklahoma and I have it growing at all times. The grandmother of the garden, as it were. Butternut is delicious in cold weather as it ripens around Thanksgiving. Brown butter is amazing year 'round, however. You can achieve this by heating a tablespoon or two in a heavy bottom pan on medium until the solids start to turn a toasty brown after a few minutes. It smells nutty and crispy and irresistible. In this situation, it serves as the sauce. It's rich in flavor so you don't need much per serving. Use clarified butter to make it extra decadent and better for you. I would serve this with fresh, spicy salad greens that are tossed in a simple vinaigrette and some crusty bread to wipe your plate. The Italians call that fare la scarpetta which means little shoe. This is the finishing move to any great dish where you cannot bear to waste any bit of tastiness on the plate.

INGREDIENTS

1 medium butternut squash, halved + seeded
2 russet potatoes, peeled + quartered
1 3|4 c all purpose flour + extra for dusting
1 large egg, beaten
3|4 c parmesan or pecorino
1|2 - 1|4 c butter or ghee (clarified butter)
1|2 tsp sea salt
2 Tb fresh sage leaves, chiffanode
fresh nutmeg
pinch red chile flakes, to preference
black pepper
olive oil

METHOD

Preheat oven to 375 degrees. Brush the butternut squash halves with olive oil and sprinkle with salt + pepper. Bake for 25-30 minutes until tender. A knife inserted into the flesh should slide and pierce easily. While the squash bakes, boil the potatoes until tender, about 10-12 minutes in lightly salted water. When the potatoes are done, drain and press through a potato ricer, a food mill or through a fine sieve until it is a smooth puree. Scrape the squash from the flesh into a thin dish cloth and then twist the top to wring out all of the liquid. Mix the potato puree, squash puree, flour, egg, cheese, salt, nutmeg and black pepper into a medium bowl until just combined. Don't overmix! Dust some flour onto a work surface and turn the dough out. Knead it a few times until it comes together in a nice ball. Divide this into 8 equal pieces. Take each piece and roll into a 1|2 inch thick rope. Cut each rope into 1|4 inch sections and roll gently along the back of the tines of a fork to give it some grooves, but without flattening it. You want a bit of thickness to remain. Do this to each rope and put all of the Gnocchi onto a sheet pan lined with parchment paper and chill for 30 minutes.

At this point, you are ready to boil salted water and make the Gnocchi immediately to serve, or you can freeze them in an airtight container for later. They will last about 2 weeks frozen (give or take) and still taste pretty close to fresh. Boil the Gnocchi in batches of 10 or so until they float. Skim them off with a slotted spoon or spatula and set aside.

Make the butter by warming it on medium in a heavy bottom pan. A cast iron pan with or without ceramic coating works best. Stay here at this step. If you walk away or try to multi-task, you will likely burn the butter, rendering it unusable which is expensive if you're using a high-quality butter. After a few minutes, it smells toasty and turns slightly brown. Drop in the fresh Sage and stir constantly for about a minute. The essential oils of the leaves will emit a deeply energizing smell and turn a darker green. It's imperative that your heat is not too high at this step or you will also burn the Sage and that doesn't taste good either. When it's done, turn off the heat and drop in the cooked Gnocchi with a splash of the cooking water. It has starch in it which binds and thickens the butter to stick to the pasta in those little grooves you made with the fork. Toss everything together in the pan, adjust the salt + pepper + red chiles and serve topped with shaved cheese. You can spoon the extra butter onto wilted or fresh greens. Toast some crusty bread and you're headed for happy belly.

ENJOY!!

Almond Praline Bars with Salted Chocolate

These bars were incredible for a first run in the kitchen. They are entirely raw, vegan and gluten free. Loaded with superfood ingredients, you can eat two of them and not feel a bit guilty. Plus, you'll feel great afterward knowing that really healthy treats can also be actually good for you, not just better for you. The quality of the ingredients are actually like taking supplements because they're so loaded with minerals, antioxidants, healthy fats and anti-inflammatory compounds. They take a little time to wait between allowing the layers to chill before adding the next. When frozen, they're like ice cream bars because the praline layer is really rich from coconut cream. The bottom is like a cookie and the chocolate layer is lightly sprinkled with vanilla salt! This recipe was loosely adapted from one that I found on This Rawesome Vegan Life. I recommend her site for lots of other very tasty recipes.

INGREDIENTS

Cookie layer:
1 cup shredded coconut flakes
3|4 c rice flour
1|4 c raw cacao powder
pinch sea salt
1|4 c melted coconut oil
1|4 coconut sugar
1|3 gooey pitted dates

Praline Cream:
1 c full fat coconut cream
1|3 c coconut sugar
1 t vanilla extract
1|3 c almond or pecan butter
1|4 c melted coconut oil
1 T melted cacao butter
pinch sea salt

Salted Chocolate:
2 T raw cacao powder
3 T melted coconut oil
3 T maple syrup
1 T coconut milk
pinch fleur de sel or maldon or vanilla-infused salt for garnish

MAKE

Grind the shredded coconut into coarse flour in the food processor, then add the remaining cookie ingredients until it forms a moist dough that holds a shape when pressed together. Line a 6 or 8 inch baking dish with parchment paper and press into the bottom. Chill it in the fridge while you make the cream layer. Blend all of the ingredients together in the processor until thick and smooth. Adjust the sweetness if necessary. Pour over the chilled crust and return to the fridge for 4-6 hours or preferably overnight. When it has chilled completely, whisk the salted chocolate together until it is silky and totally smooth. Pour it over the top of the cream and sprinkle with coarse salt. Return to the fridge until set, about an hour. Slice into bars and ENJOY!!

Creamy Superfood Overnight Oats

If you want to maximize your intake of super foods and minimize your prep time, this is about as easy as it gets. Preparing these oats the night before makes your morning a snap, especially because you can take them with you to work or in the car. It's actually less prep than making a smoothie which is where most people try to cram in as many beneficial food supplements as possible to get your nutrient dense breakfast all in one jar. There are a million variations of overnight oats out there so picking your favorite toppings is the only hard part. These literally soak 6-12 hours and become thick and creamy while still retaining some wonderful texture. The addition of chia seed and flax meal really give it some body and the soaking liquid can be modified for vegan diets by using your favorite nut milk, like almond, hemp or coconut for example, and by substituting coconut cream for greek yogurt. I've written out the basic recipe here and included lots of healthy suggestions for keeping it power packed, filling and super easy! I'll be making this for breakfast for the Big Om Yoga Retreat this weekend with a toppings bar and lots of fresh fruit for all of the hungry yogi's that will be practicing. I cooked for this lovely group of people earlier this summer and had a wonderful time being of service, nourishing happy healthy bodies! There's still a couple of days to sign up if you feel the calling to do so. Follow the link above to look at the details for registration - I would love to see you there!

Basic Overnight Oats

For one large serving, or two small. Pick a jar with a glass lid preferably. This hinged clasp jar works perfect but use whatever you either already have on hand, or spend a few dollars investing in one that you love. After all, our food containers are holy vessels and contain our life force!

1|2 c rolled oats (if you are gluten sensitive, make sure your oats are labeled as gluten free)
1|3 c plain greek yogurt or coconut yogurt or coconut cream
2|3 c unsweetened milk of your choice
1-2 T chia seed and ground flax meal
1|2 t vanilla extract or vanilla paste
pinch of salt (I use vanilla salt - it's incredible)
1-2 T natural sweetener such as maple syrup or raw honey (optional)

Mix everything together in a bowl until creamy, then transfer to a glass jar to store in the refrigerator either overnight (preferred) or for at least 4-6 hours.

There are many optional embellishments to take this to another level.
Bee pollen
Hemp hearts
Fresh berries, bananas, mango or figs
Dried fruit like raisins, cranberries, papaya or dates
Coconut flakes
Raw cacao nibs + cacao powder
Pumpkin puree
Cinnamon, nutmeg or clove
Nuts or seeds
Pomegranate
Lemon or orange zest
Almond or pecan butter
Spirulina

These are of course just a few in a line of many. When your oats are ready, choose your favorites and you've got something tasty, creamy and nutritious that will keep your blood sugar steady and give you lots of heart healthy fiber.

ENJOY!