INCREDIBLY SIMPLE TIMES FOUR – JANUARY 2018

It’s done. I  just added a new category of recipes to the blog, entitled Incredibly Simple.  You can find it on the right side, scrolling past Blogroll. Under this new category I list recipes that are almost effortless to put together. In the near future I will also make a separate category in the index page, so they are not only easy to make, but also easy to find in the site. For this round-up I share four side dishes, one uses the air-fryer. I am aware that not many people own one, but I was so amazed by the outcome that I had to include it. You can of course make it in a regular oven… it will just take a bit longer to reach the dinner table, and the texture won’t be quite the same.

INCREDIBLY SIMPLE #1

MICRO-STEAMED ASPARAGUS  

Inspiration for this recipe came from seriouseats

The simple part of this method is the steaming.  I’ve been using it all the time now. Place asparagus in an even layer on a large microwave-safe plate and season with salt and pepper. Lay a double layer of damp paper towels on top of the stalks, completely covering them. Microwave on high for about 3 minutes. Check with a fork, if necessary add another 30 seconds to 1 minute. That is it. You can dress them super simply with a mixture of olive oil and lemon juice, or if you have a bit more time, go for this simplified walnut vinaigrette. 

Toast half a cup or so of walnuts in a skillet or oven. Coarsely chop them and place in a small bowl. Add 2 tablespoons of a mild vinegar, 1 tablespoon of water, a very light drizzle of honey or maple syrup. Whisk 1/4 cup olive oil, until it all emulsifies. The walnuts will help the process. Season with salt, and add on top of the asparagus fresh from the microwave step.  That is all. You want to know a little secret? The exact same method works well for broccolini too, you might have to slightly increase the steaming time.

INCREDIBLY SIMPLE #2
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AVOCADO AND ORANGE SALAD  

Inspiration for this recipe came from Geoffrey Zakarian on a recent episode of The Kitchen.

Don’t let the simplicity of this non-recipe fool you. The result goes well beyond expectations. As GZ put it on the show, the combination of orange and avocado is a complete winner, and we agree. The only work involved is segmenting the orange. Distribute the slices of avocado on a plate, add orange segments on top. Squeeze all the juice left from the orange in a small bowl, season with salt and pepper, whisk a small amount of olive oil to emulsify it. If you like your dressing on the sweet side, a touch of honey will do.  Drizzle on top of the salad, and sprinkle pomegranate seeds on top. You can also substitute toasted slivered almonds or walnuts in case you don’t have pomegranate around.  I’ve made it twice in the same week, and intend to keep bringing this to our table. Blood oranges would make it even more special, so keep that in mind.

INCREDIBLY SIMPLE #3

ROASTED BROCCOLINI WITH LEMON AND PARMIGIANO CHEESE

Inspiration for this recipe came from Dining In: Highly Cookable Recipes, by Alison Roman.

Put a baking dish in the oven and heat it to 425 F. You will need broccolini, one lemon, and freshly grated Parmigiano cheese.

Add one or two bunches of broccolini to a large bowl, add to it very thin slices of one lemon. Drizzle olive oil all over, just enough to coat the veggies and lemon slices. Season with salt and pepper.

Place the broccolini on the hot baking sheet in one layer, add a small coating of grated Parmigiano cheese and roast for 10 to 15 minutes, until it all starts to get golden, and the broccolini is cooked through.

The cheese will more or less disappear, but you will notice its sharp bite as you bite into the broccolini.  Super simple indeed, and absolutely delicious.

 

INCREDIBLY SIMPLE #4

This is really a non-recipe if I’ve ever seen one.  Fork the skin of the sweet potato a few times. Rub it with olive oil, season with salt.  Place in the air-fryer set at 390 F or the highest temperature your machine will go.  Cook for 35 minutes, turning it once or twice during frying.  Remove from the fryer, cut the skin open, add some butter, salt and pepper. That’s all.

What amazed me about this recipe is that you won’t have to wait for the oven to heat to high temperature to start roasting. The air-fryer needs no advance notice. You turn it on, in a minute or so you are right where you need to be. For whole potatoes or sweet potatoes, it’s hard to beat the convenience of using the air-fryer. And the texture turned out perfect, I think better than a regular oven. We would need a blind test to be sure, but I tell you, this was really really good. Apparently regular potatoes can be prepared exactly the same way and won’t take more than 40-45 minutes to be done. They are on my list for the near future.

So that’s all for now… Four recipes that are so easy to put together, no matter what happened at work, you can face their preparation with a smile. Making life simple is always a good move.

ONE YEAR AGO: Two Salads and a Blog Award!

TWO YEARS AGO: When Three is Better than Two

THREE YEARS AGO: Somebody Stop Me!

FOUR YEARS AGO: Zucchini Pasta with Cilantro-Cashew Pesto

FIVE YEARS AGO: Bran Muffins, Take Two

SIX YEARS AGO: Brown Butter Chocolate Chip Cookies

SEVEN YEARS AGO: Mogo Mojo

EIGHT YEARS AGO: Slow-Roasted Chicken Thighs: an Ice-Breaker

 

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ROASTED BUTTERNUT SQUASH WITH WALNUTS AND TAHINI SAUCE

I never imagined I would call a butternut squash dish “festive”, but it’s the word that came to my mind as I savored it. I blame it on the addition of pomegranate seeds. They turn any dish into a celebration, little jewels of the gastronomic world. Plus their slightly sharp taste complements sweets, complements veggies, meats, hard to imagine something that cannot be paired with these red beauties. Remember Fesenjan? Anyway, in this preparation, I roasted butternut squash as I’ve done many times, in coconut oil with paprika. To me, it’s a trio made in heaven. And no, I do not use smoked paprika for this anymore, I now prefer a milder flavor with the squash. Of course, do as your taste buds instruct you to.

ROASTED BUTTERNUT SQUASH WITH WALNUTS AND TAHINI SAUCE
(inspired by several sources)

1 medium butternut squash, peeled and cut in large cubes
1 Tbsp coconut oil, melted
1/2 tsp paprika
1/2 tsp salt (or to taste)
walnut halves or large pieces
1/4 cup tahini
2 tsp freshly squeezed lemon juice
pepper to taste
water if needed to thin sauce
fresh pomegranate seeds
light drizzle of pomegranate molasses for serving (optional)

Heat the oven to 400 F.

Place the pieces of butternut squash in a large bowl, drizzle with the coconut oil, mixing it very quickly because it solidifies fast. Season with paprika, salt, and a little pepper. Transfer the squash to a baking dish that holds the pieces in a single layer. Roast for 20 minutes, then add walnuts, mixing gently with the squash. Roast for about 10 minutes more, until the squash is golden, with edges turning slightly brown.

Meanwhile, prepare the tahini sauce mixing tahini, lemon juice pepper and pepper. If it seems too thick, add water until you reach a nice fluid consistency.

When the squash and walnuts are roasted, transfer to a serving dish, drizzle the tahini sauce all over, and top with fresh pomegranate seeds. If you have pomegranate molasses, consider drizzling a little bit on top, a nice additional contrast of color and flavor.

ENJOY!

to print the recipe, click here

Comments: This could be a great side dish for Thanksgiving, for those trying to move away from the classics, or perhaps in need to increase the variety of vegetarian-friendly sides. Of course, it’s odd to mention Thanksgiving in December, but the color-scheme of this dish makes it hard not to. Come to think of it, roasted sweet potatoes would work wonders too replacing the squash. And dried cranberries could play the role of pomegranate. The tahini dressing is perfect to tie the whole thing together in a very luscious way. We enjoyed this hearty side dish with store-bought roast chicken. Admittedly, this could be considered a sin in the home of a food blogger, but we love the convenience of it, and our store does a pretty decent job preparing it. So, we make our life easy and often bring one home for our dinner.

Plan ahead and reserve some tahini sauce (as well as extra pomegranate seeds) in case you want to call it lunch next day… I did, and it was absolutely delicious, love the contrast of a cool sauce with the warm squash.

ONE YEAR AGO: The Complicit Conspiracy of Alcohol

TWO YEARS AGO: Candy Cane Cookies

THREE YEARS AGO: Macarons: Much better with a friend

FOUR YEARS AGO: Our Mexican Holiday Dinner 

FIVE YEARS AGO: The Ultimate Cranberry Sauce

SIX YEARS AGO: Edamame Dip

SEVEN YEARS AGO: Gougeres

EIGHT YEARS AGO: Beef Wellington on a Special Night

 

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MINI-FRITTATAS WITH BROCCOLI AND CHEESE

Another great recipe from Kalyn, who knows her way around a low-carb way of life. If you feel like taking a step back from the excesses of Thanksgiving, this is a very nice option for breakfast, brunch, or a light lunch.  I used my beloved tart pan, but  you can  make it in muffin tins, or even go for a single, larger pie type pan, increasing baking time a little bit.

MINI-FRITTATAS WITH BROCCOLI AND CHEESE
(slightly modified from Kalyn’s Kitchen)

2 1/2 cups broccoli flowerets (cut into small, bite-sized pieces)
1 cup grated cheddar cheese
6 T coarsely grated Parmesan cheese
8 eggs
1 cup cottage cheese
1 tsp. thyme
1/2 tsp oregano
salt and fresh-ground black pepper to taste

 Heat oven to 375F/190C.   Spray tart pan or muffin cups with non-stick spray.
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Place the broccoli pieces into a bowl, cover with cling wrap, and microwave on high for about 1-2 minutes, or until broccoli just starts to cook. Divide broccoli among the tart wells. Put a generous pinch of cheddar cheese on top of the broccoli, then add coarsely grated Parmesan on top of the cheddar.
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Put the cottage cheese into a fine-mesh colander, rinse with cold water, and let drain. Break eggs into a glass measuring cup with a pour spout, and beat with a fork until egg yolks and whites are combined. Add drained cottage cheese, thyme, oregano, salt and pepper. Stir to combine. Pour egg mixture over broccoli and cheese, dividing the eggs evenly among the tart wells.  Stir gently with the fork so ingredients are evenly distributed.
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Bake for about 30 minutes, or until eggs are firm and frittatas are starting to get slightly browned on top. Frittatas can be kept in the fridge for several days and microwaved to reheat.  Don’t microwave for more than about a minute or the eggs will get rubbery.
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ENJOY!

to print the recipe, click here

 

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Comments: I absolutely love this type of recipe that I can  make in the weekend and then enjoy for lunch the following week. I prefer to warm them up in my little electric oven, because it gives much better texture than the microwave, but if you follow Kalyn’s advice and keep the microwave time short, it will still prevent the dreadful rubbery-egg-syndrome.
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Cottage cheese was – for me – an acquired taste. When I first moved to the US, I did not like it at all.  But for one reason or another I kept trying it and started to enjoy its unique texture and mild taste. Nowadays I can even eat it straight from a spoon, as long as it is crowned with a little shower of salt and coarsely ground black pepper. A little za’atar would not hurt either.  In this preparation, it offers a perfect creamy texture to the frittata.
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I love to pair these babies with some juicy tomatoes, but the time for that is unfortunately over…. Must wait for Spring, which obviously cannot come quickly enough for me (sigh).
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FOUR YEARS AGO:
Cappuccino Panna Cotta

FIVE YEARS AGO: Chicken Parmigiana, the Thriller

SIX YEARS AGO: Wild Mushroom Risotto

SEVEN YEARS AGO: Tartine Bread:  Basic Country Loaf 

EIGHT YEARS AGO:  Pugliese Bread

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YOU SAY EBELSKIVER, I SAY FALAFEL


Have you heard of ebelskivers? With a fun name that twists the tongue around, ebelskivers are creatures conceived in Denmark, designed to make your mouth water and your waistline expand. Think pancakes in round shape, served as a bite-size delicacy. To properly make them, you need a pan like this one.

With that pan calling the Bewitching Kitchen home, I was eager to make my first batch of ebelskivers. The perfect opportunity shaped up: a bunch of golfing friends came to stay with us and play in a tournament with Phil. My plan was to offer them a special breakfast on Sunday morning before they headed to the golf course. But, I kept that plan well hidden. It would be a surprise. Guess who was really surprised? Yours truly. Their performance on the golf course on Saturday made them all want to get up at the crack of dawn and go practice for a couple of hours before the final outing. Breakfast? Who needs breakfast when there’s golf? They grabbed a bunch of cereal bars and off they went. Oh, well. So much for a carefully planned ebelskiver extravaganza…

So I was left with a virgin ebelskiver pan. Then serendipity hit. I was talking to my friend Elaine and she mentioned making falafel in her “special pan.”  She had no idea I had the same type of pan! You can check her recent blog post about it with a jump here. It turns out hers is a slightly different version, with a larger number os smaller cavities. Falafel… We both love falafel. My pan would no longer be a virgin.

FALAFEL
(adapted from Elaine’s foodbod)

250g dried chickpeas, placed in a large bowl of water and soaked overnight
1 medium shallot, peeled and roughly chopped
1 bunch flat leaf parsley
1 tsp ground coriander
1 tsp ground cumin
1/4 cayenne pepper (optional)
Juice of 1 lemon
Salt to taste
chickpea flour, about 1/4 cup (depending on moisture of your mixture)
1/2 teaspoon baking powder

Wash and drain the chickpeas.

Put everything except the flour in a food processor and chop to a chunky crumb, then put it all into a large bowl. Add the baking powder and enough flour to bring the mixture together in your hands, then create small balls of the mix and flatten them slightly to make the falafel shape.

Put your ebelskiver pan over a low/medium heat and place a small amount of oil in each dip and allow it to heat up briefly. Place a falafel in each dip and cook until done, moving the pan around to make sure it heats evenly.  Turn the falafels gently with a fork when the underside is golden brown, to brown the other side. Remove them to a low oven while you prepare the rest of the meal, or serve right away.

ENJOY!

to print the recipe, click here

 

Comments: These turned out delicious! At first I thought that it would make too much filling and I would have a bunch of falafel mixture leftover. Not the case. For my size pan, with the seven medium-sized cavities, it was almost the exact amount. Because my falafels were bigger than Elaine’s, I decided to add a little baking powder  to help lift them a little more. After I “fried” them on both sides, I placed them in our small toaster oven just to keep warm while I finished the rest of the meal. Great to have an additional use for this pan, in fact I have a few savory recipes that might cook very well in it. A fun toy to play with, that’s for sure….

I served ours drizzled with a mixture of yogurt and tahini, seasoned with a touch of salt and lemon juice. It was quite tasty,  but unfortunately the photo did not do it justice, so I skipped sharing it. Elaine served hers over hummus, her picture is worthy of a cooking magazine. Go check it out…

😉

Sharing is caring… while you’re here, grab a pin!

ONE YEAR AGO: Happy Thanksgiving!

TWO YEARS AGO: Two Takes on Raspberries

THREE YEARS AGO: Spice Cake with Blackberry Puree & The Global Pastry Review

FOUR YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

FIVE YEARS AGO: Chicken Parmigiana, the Thriller

SIX YEARS AGO: Wild Mushroom Risotto

SEVEN YEARS AGO: Tartine Bread:  Basic Country Loaf 

EIGHT YEARS AGO:  Pugliese Bread

 

 

 

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SLOW-ROASTED TOMATOES

This could very well go into the Simplicity Files, could not be any easier to prepare. They are scrumptious, it is amazing how a few hours in a low oven can concentrate flavors, and with this method, the texture is not harsh like in so many examples of bottled sun-dried tomatoes.

First you need to start with the most gorgeous Roma tomatoes you can find…

Then, slice them in half, and remove the seeds. You don’t want them in there, it will make the tomatoes very watery and it will take a lot longer to dry. To help speed things up – even though this is a slow recipe by definition – you can let the tomatoes rest over a double layer of paper towels, cut side down for an hour or so. It is not mandatory, you can definitely omit this step.

Now, place them in a bowl and drizzle some olive oil, season with salt, pepper, and Herbes de Provence. Lay them on a roasting pan covered with parchment paper and stick them in a 200 F oven. Some recipes call for a drizzle of balsamic, but I prefer to leave that out, the flavor of the tomato comes through with no distractions.

Walk away for a few hours. After 3 hours you can start checking back to see when they reach the consistency you like. Mine actually took 5 hours to get there, but it’s a very nice culinary project to tackle on a Sunday.

They are ready when they are ready…

 

You can nibble on them, but I advise against it. If you start, you might find yourself staring at an empty bowl. Much better to put them to use in all sorts of recipes.

For instance….

A departure on Caprese salad, in which Phil paired them with mozzarella cheese, olives, and a basil dressing….

Remember our Brunch Burger?  There they are, a few slices of slow-roasted tomatoes underneath the turkey patty.

and they pair well with avocados!  Just lay half a tomato inside it, and a squeeze of lemon juice…. Simple, and so delicious!

Another tasty idea: make tomato rice… Just saute a couple of slow-roasted tomatoes until they threaten to melt in the olive oil, add rice, cook a little longer, add the water and in less than 20 minutes you have a very flavorful side dish. We still have amazing tomatoes for sale at the grocery store, so I already made two huge batches, and see a third one in the near future.

ONE YEAR AGO: Spicy Cotija and Black Olive Sourdough

TWO YEARS AGO: Apple Cinnamon Oatmeal Cake

THREE YEARS AGO: Sourdough Rye Bread with Flaxseeds and Oats

FOUR YEARS AGO: PCR and a Dance in the Mind Field

FIVE YEARS AGO: October 16: World Bread Day

SIX YEARS AGO: The US Listeria Outbreak 2011

SEVEN YEARS AGO: 36 Hour Sourdough Baguettes

EIGHT YEARS AGO: October 16 is World Bread Day

 

 

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INCREDIBLY SIMPLE TIMES FOUR

Every once in a while I like to group very simple recipes in a single post, like I did last February and again in June.  Today’s post has three really simple recipes and one slightly more involved, but  still uncomplicated enough to justify hanging out with the others. A meaty main dish, a cute skewer-salad, a side dish, and oh-so-very-trendy kale chips. Yeap, I am jumping on that bandwagon, and you should too because when my beloved loses all self-control next to a bowl of kale, it means a lot. Seriously, it was a scene never before witnessed in gastronomic history.

 

POUNDED FLANK STEAK

This non-recipe was in a recent issue of Bon Appetit. Get a flank steak, lay it over a cutting board, place a saran-wrap over it. Pound it with gusto with the flat side of a meat mallet. With gusto. You want to really get at the fibers and tenderize them. Try to go for less than 1/2 inch width all over. Season with salt and pepper, give it a very light coating (or spray) with olive oil. Grill to your desired degree of doneness. It will be medium-rare very quickly, a couple of minutes per side on a super hot grill. In fact Bon Appetit called it “minute steak” for good reason. Let the meat rest for 10 minutes before slicing against the grain.

We loved it so much I made it three times within a ten-day period.  Very good paired with a red cabbage-cucumber salsa, but I need to tweak that recipe a little before sharing with you.


WATERMELON-FETA SKEWERS

Cut seedless watermelon into cubes. Do the same to the best quality you can find feta cheese. If you find real Greek feta, go for it. Place in wooden skewers cubes of feta and watermelon separated by pieces of fresh mint leaves. Make a simple dressing with olive oil, lemon juice, a touch of balsamic vinegar, or, if feeling particularly trendy, add a bit of pomegranate molasses. Whisk all together and drizzle over the skewers, seasoning lightly with salt and pepper (keep in mind that feta is very salty).

Only two pointers for success: use good quality feta (repeating this point because it is really important), and do not skip the mint. It offers the exact right counterpart to all other flavors. Great also as a little appetizer for a dinner party. Can be prepared in advance and kept in the fridge for a couple of hours.

 

TOMATILLO RICE

TOMATILLO RICE
(from the Bewitching Kitchen)

for the tomatillo sauce:
8 large tomatillos cut in half
2 medium shallots peeled
1/2 Serrano pepper, cut in half lengthwise, seeds removed
salt and pepper
1/2 cup chicken stock or water
1/2 cup cilantro leaves
juice of half a lemon

for the rice:
1 cup rice, rinsed
1 tablespoon olive oil
salt

Place the tomatillos, cut side down, shallots and Serrano pepper on a baking sheet and roast at 425 F until soft and the tomatillo skin is starting to get brown, about 30 minutes. Transfer everything to a blender shallots to a blender, add half a cup of chicken stock or water, a bunch of fresh cilantro leaves and the juice of half a lemon. Process until smooth. Adjust seasoning. Sauce is perfect over fajitas, or seafood. To make rice, you only need 1/2 cup of it.

Sautee one cup of rice on a little bit of olive oil, add 1/2 cup of tomatillo sauce and 1 + 1/2  cups of water. Cover and cook for about 18 minutes, until done. Leave it covered for 10 minutes, fluff with a fork, and serve.

ENJOY!

to print the recipe, click here

This rice is addictive.

 I could easily eat it every day for a year.

Yes, that’s how much I love it. 

 

KALE CHIPS


Remove the stems from a bunch of fresh kale, cut the leaves in large pieces. Wash and dry them well, a salad spinner is the best way to approach it. Add very little olive oil to the leaves, massaging them briefly. Add them to the basket of an air-fryer at 390 F, and fry until done, shaking the pan every couple of minutes.  It will take less than 10 minutes to finish. Season with salt, pepper, and spices of your choice if so desired. No air-fryer? No problem. The hot oven works the same way, only a bit slower. Also, make sure to have all leaves as a single layer. As to the seasoning, cumin and paprika go very well with kale, on my next batch I will try nutritional yeast, as I heard it gives it a very intriguing flavor. And of course, it would take the trendy quotient of this dish to the highest possible level. I don’t do trendy often. But sometimes, when that special mood strikes…

Phil went absolutely crazy for these chips. He showed up at the kitchen as I was preparing dinner, and mumbled his usual “hummm… kale.”  Not the yummy-anticipating-hummmm… it was the “how-to-escape-this-hummm….”. So yes, I was unprepared to have to fight for the last four chips sitting at the bottom of the bowl. Go figure.

 

I hope you enjoyed these four simple recipes, and give some (or all) a try, even if kale might not be your thing, or watermelon in a savory dish a bit too much of a stretch for your taste buds. Sometimes it’s fun to try something different, especially when the preparation is so simple.

 

ONE YEAR AGO: Going naked, and my husband loved it

TWO YEARS AGO: Cream Cheese Mini-Pancakes with Smoked Salmon

THREE YEARS AGO:  Star-Shaped Chocolate Brioche Bread

FOUR YEARS AGO: Blueberry-Banana Bread 

FIVE YEARS AGO: Into the Light Again

SIX YEARS AGO: Five Grain Sourdough Bread

SEVEN YEARS AGO: The Nano-Kitchen

EIGHT YEARS AGO: Kaiser Rolls

 

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CHEESY LOW-CARB ZUCCHINI TARTS

After a week of fun and over-indulging a bit in Colorado, it was time to get back into a more attentive approach to cooking for a few days. For my body, nothing works better than controlling carbs. I respond quite well to it, and don’t find it that hard to do. Whenever I feel like reducing carbs, I think of Kalyn’s blog, her site is a great source of wonderful recipes. I had this one saved in my Pinterest board for a while, and  even got the exact same pan she used. It was too cute to resist. And I must tell you, it works great, very sturdy, I can see it will be around my kitchen for many many years, and maybe it will find its way into Greenlee’s home one day. If you don’t know, Greenlee is my 2 and a half-year old grand-daughter. Yeap, that’s how sturdy this pan seems. But back to the recipe. If you like omelettes and frittatas, this one is for you. And, of course, you don’t need to splurge and get the pan, use a large muffin tin, or you might even pour it into a pie dish, I suspect you can fill two regular size pans, although not too deeply. You might have to adjust the baking time a little. It is easy to judge when it’s done – just a little jiggly in the center, and getting a nice golden brown look on the surface.

CRUSTLESS LOW-CARB ZUCCHINI TARTS
(slightly modified from Kalyn’s Kitchen)

4 oz. feta cheese, crumbled and softened
3 small zucchini, julienned or cut with spiral cutter
1 tablespoon olive oil
1/2 tsp. Herbes de Provence
1/4 teaspoon Aleppo pepper (or red pepper flakes)
salt and fresh-ground black pepper to taste
1/4 cup coconut milk (or heavy cream)
8 eggs, well beaten
6 T coarsely grated sharp white cheddar
1/4 cup sliced green onions, plus more for garnish if desired

Heat the oven to 375F/190C. Crumble 4 oz. of feta cheese into a large glass measuring cup or a bowl and let it come to room temperature.  Heat olive oil in a non-stick frying pan, add the zucchini, sprinkle with Herbes de Provence, Aleppo pepper, a little salt and black pepper to taste.  Cook the zucchini a few minutes over medium-high heat, just until it’s barely starting to soften.

Spray the tart pan with olive oil  and divide the cooked zucchini among the tart wells. Top with a generous tablespoon of coarsely grated sharp cheddar and a pinch of green onions. Then use a fork to stir the now-softened goat cheese and add the coconut milk (or heavy cream) and whisk well.  Beat eggs in another bowl and add to the goat cheese/milk mixture a little at a time, stirring until fully blended.

Fill each tart well with the feta-cheese and egg mixture, being careful not to fill too full.  Bake about 30 minutes, or until tarts are firm and lightly browned. Serve hot.

ENJOY!

to print the recipe, click here

Comments: I am quite fond of frittatas and omelettes, but sometimes they can taste too eggy. I know, what kind of a statement is that?  But, there is such a thing as “too eggy,” at least for my taste buds. I find that using coconut milk mellows down quite nicely that flavor, making it more subtle, and the texture quite creamy. Heavy whipping cream does a similar job, but in my personal experience, coconut milk is the winner. The recipe makes six tarts, which means after Phil and I enjoyed two on a Sunday lunch, I still had four left. I kept them in the fridge for four days, wrapped individually in Saran wrap, and they were still excellent on the last day, warmed up for 60 seconds – exactly – in the microwave. I bet they freeze well too.

It is so nice to be able to have lunch at home, these tarts go well with just about anything.  Kalyn conceived them as breakfast items, but since I don’t normally have breakfast, they turn into a perfect lunch item.  Of course, the possibilities are endless as far as what other goodies to add… sun-dried tomatoes, Kalamata olives, maybe some prosciutto or diced ham. Just add whatever you like to the sautéed zucchini and proceed with the recipe.

Kalyn, thanks so much for your constant inspiration, and for “twisting my arm” (virtually at least) to get this great tart pan. Very nice addition to the Bewitching Kitchen

ONE YEAR AGO: Blogging Hiatus

TWO YEARS AGO: Apricots, Three Ways

THREE YEARS AGO: Up Close and Personal with Kale

FOUR YEARS AGOBlack Berry Cherry Sorbet

FIVE YEARS AGO: Asparagus Pesto

SIX YEARS AGO: Chocolate and Chestnut Terrine

SEVEN YEARS AGO: Under the spell of lemongrass

EIGHT YEARS AGO: Greens + Grapefruit + Shrimp = Great Salad!

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