Saturday, April 19, 2014

Slow Cooker Frittata with Broccoli, Ham, and Swiss (Low-Carb, Gluten-Free)

Slow Cooker Frittata with Broccoli, Ham, and Swiss
An easy-to-make and delicious slow cooker frittata for brunch or lunch!

It feels like Easter has been on the back burner at my house, but I do have the excuse of having very cute houseguests for five days, an internet outage for a day, and a couple of days recovering from food poisoning!  Of course there are plenty of Easter manu ideas if you check the Easter Recipes, but I still wanted to get this Slow Cooker Frittata with Broccoli, Ham, and Swiss posted just in case you're looking for a new idea for brunch, or have a surplus of eggs in the fridge after Easter.  This is my fourth time making a frittata in the slow cooker, and I'm a total convert to this method.   This time I added some texture by using thin strips of ham and cheese layered on top of the broccoli, and this got eaten up pretty quickly at my house!

Friday, April 18, 2014

Green Goddess Salad Dressing (Low-Carb, Gluten-Free)

Green Goddess Salad Dressing
Green Goddess is one of my favorite salad dressings, and also a sign of spring!

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and Green Goddess Salad Dressing is a flavor combination I've loved for years.  It's also something that feels like a sign of spring, because I love to make it with the earliest chives, scallions, and parsley that peeks up in the garden.  If you're never tried making this, you're in for a treat!)

Have you tasted Green Goddess Salad Dressing? Green Goddess was hugely popular when I was a kid, and for me, it's one of those blast-from-the-past things that I've loved for so long I don't remember when I first tried it. There are definite similarities to Ranch Dressing, but Green Goddess is creamier and more herbal, with generous amounts of chives, tarragon, and parsley. It wasn't until I read about Green Goddess dressing on Hedonia that I knew that the dressing originated in San Francisco, created by a chef at the Palace Restaurant in 1923 for an actor who was starring in a play called "The Green Goddess." When I saw that post I'd been talking with my sister Sandee for months about re-creating our favorite salad dressing memory, and after I wrote about Green Goddess Dressing for I finally made the dressing. I used the Green Goddess recipe from Hedonia, which Sean adapted from the original recipe from The Palace Restaurant. Of course, I loved this dressing, which I'm thinking is a pretty good reason to be sure I get some tarragon into the freezer so I can make it this winter!

Wednesday, April 16, 2014

Twenty Favorite Asparagus Recipes from Kalyn's Kitchen (plus many more recipes from my friends)

20 favorite asparagus ideas
Lots of asparagus recipe ideas to feed your asparagus addiction; happy Spring!

I don't know if anyone notices the schedule on the blog like I do, but I've had a couple of unplanned days off from both my blogs due to a bout with food poisoning that was definitely not fun.  I got it from a restaurant, and my sister Pam and her baby grandson were also sick from our dinner together. So there hasn't been much cooking or blogging going on around here and I'm still not totally up to par, but it's nice to be back!  I don't feel much like cooking yet, so I thought I'd share some of my Favorite Asparagus Recipes; some of these are things I make over and over every year, hope you enjoy!

Sunday, April 13, 2014

Spinach and Kale Salad with Greek Flavors and Feta-Lemon Vinaigrette (Low-Carb, Gluten-Free)

Spinach and Kale Salad with Greek Flavors and Feta-Lemon Vinaigrette
Eat your greens with all the flavors that make Greek salad so popular in this Meatless Monday dinner salad!

It's not hard to tell how much I love the Greek Salad flavor combination of tomatoes, cucumbers, onions, olives, and Feta, and recipe ideas with those ingredients are always popping into my head.  This Spinach and Kale Salad with Greek Flavors and Feta-Lemon Vinaigrette was inspired by my love of those traditional Greek ingredients combined with the need to use up two big containers of baby kale and spinach that somehow ended up in the fridge at the same time.  But what really moved this salad into the wow category for me was the idea of dressing the greens with a tangy Feta-Lemon Vinaigrette so all those flavors were well-distributed in the salad.  I could eat this over and over for a Meatless Monday lunch or dinner salad; hope you enjoy!

Friday, April 11, 2014

Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan (Low-Carb, Gluten-Free)

This delicious Artichoke, Kale, and Ricotta Pie would make an elegant dish for any time of day.

(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and this Artichoke, Kale, and Ricotta Pie is a dish that would be perfect for Easter brunch. I'd love this with any variety of kale to start out the day with a healthy dose of greens.)

How do you feel about kale?  Truthfully it's something I hadn't eaten much until a few years ago when I started growing Red Russian Kale in my garden.  That sweeter and less bitter red kale turned me into a kale convert, and for years I grew both Red Russian Kale and regular dark curly kale.  Growing kale is so much fun; I loved snipping a few leaves off the kale and cooking with them.  I tried this recipe when I also had half a container of ricotta in the fridge left from something yummy, and when I searched for recipes to use ricotta and kale, I found this interesting recipe for Artichoke, Kale, and Ricotta Pie from The Kitchn. 

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