A frittata is an Italian omelette that isn’t folded; the open faced omelette is either flipped or put under a broiler to set the top. I’ve made a few frittata and I’m not gonna lie – they stress me out. Either the bottom gets too brown or the top is a bit runny – there’s always an issue. This recipe is easy breezy; just throw it in the oven and forget about it!
I’d be willing to bet that if you interviewed five self-described “healthy eaters,” their diets would look radically different. For instance, was my pre-Becca husband considered healthy when he was eating four protein bars a day (but they were organic!)? Or was I healthy during my dark-chocolate, sugar-free pudding craze (only 60 calories!)?
Learning how to cook will save you money, calories, and your life. Don’t scoff – cooking for yourself is almost always healthier than restaurant food and long life is an indirect result of a healthy diet. There is a downside to cooking; the mystery calorie curtain is lifted and your entire view of food will change a bit. You can no longer pretend that cheesecake is good for you because cheese has protein.
When I eat breakfast casserole, strata or quiche, I get the sense that it’s ridiculously high calorie/fat. I think I get this sense because I’m right. Most quiche recipes call for a bunch of eggs, cream or half and half, and cheese. When I hear people say “omg this is sooo goood!” I’m like, no duh.
You probably don’t think I’m a healthy eater. I say that I am, but you might not believe me when you see the things I like to make. This is how it works; when I am alone or just cooking for my healthy husband, nutritious and low-calorie is what it’s all about. I eat tons of fruit, Kashi Go Lean, nonfat plain Greek yogurt, cottage cheese, and Ezekiel whole grain bread. When I have friends over or need to bring a dish to a get together, I like to let my hair down a bit and make taste my only concern. Which leads me to these pancakes.
My husband has always preferred the oatmeal raisin cookie. He is in the minority and I know this because I always do a cookie bar graph with my little preschoolers at work. Chocolate chip is the overwhelming favorite, with snickerdoodle or “sugar” snagging second. Usually one kid likes oatmeal raisin – apparently this was my husband. One day out of curiousity, I probed deeper into this puzzling matter. I got it out of him that he always figured oatmeal raisin was the healthiest choice. Two things – one, he is wrong. Two, what a strange little boy he must have been.
Ever heard of “goulash”? I think every family has a “goulash” and I’d be willing to bet each one is very different. We definitely had goulash, and it was a week night favorite of mine.
I’m pretty sure I didn’t eat a Brussels sprout until I was 25 years old. So sad, really, all those wasted years. You might still be a hater, and I strongly encourage you to give them another go. My guess is you haven’t eaten them the right way yet.
I love when other people bring food to my house and then leave it here – thanks, Kate, for the brie! Brie is something I almost never buy, so it was fun finding it in my cheese drawer today! If I’m at a Christmas party and someone makes a baked brie, count me out for interesting (or even coherent) conversation. I’ll stay by the brie, thanks. Brie comes wrapped in paper, but then you open it and it seems like it’s wrapped in MORE paper. This is actually edible, but it’s weird so you might just want to slice some of it off. That’s what I do, anyway.
This post is dedicated to you – for two reasons. First, you named the pie. The new neopolitan is a very hip sounding name. Well done. Secondly, you ate (and liked) something you hate. Yes, that’s right, there is cream cheese in this pie. I gather from your name choice that you thought the cream cheese layer was actually a vanilla layer. The vanilla extract makes this portion TASTE vanilla-y, but it is indeed made from cream cheese. So thank you, and I’m sorry. Your wife made me keep mum, it’s all her fault. I promise from here on out that I will no longer hide ingredients.
Really, why mess with a good thing? These rolls are basic – a simple, tender dough rolled up with brown sugar and (lots of) cinnamon. Instead of a thin, runny, sugary glaze they are smothered with a thick cream cheese glaze. The glaze is tangy instead of sickly sweet, so it pairs perfectly with the sweet rolls.
I make pizza more times than not when entertaining, so I’m always looking for a new type to make. Cut to my husband and I sitting on the floor in the kitchen, me reading out the list of pizzas on California Pizza Kitchen’s menu. I saw Thai and read out the toppings – he wasn’t feeling it. He wanted meat lovers. Natch. Sometimes its worth it to be the one who cooks in the couple; you don’t have to compromise because if you don’t cook, no one eats. Plus a Cliff bar pizza wouldn’t be very good.