The Only Frittata Recipe You’ll Ever Need

Frittata

So since we are still in the period known as the Nine Days (see more about this by checking out two of my earlier posts from last year, here and here, or by visiting Chabad.org by clicking here.) I thought I would give you a quick and easy meatless supper idea that has an easy base, that can then be customized to meet your family’s personal tastes. A frittata fits the bill on all those counts! It’s meatless, it’s easy, it’s quick and it is totally customizable! In fact, you can make two different flavours! Or you can just make a lot of frittata, ’cause to be honest, it tastes even better cold/room temperature the next day!

The recipe below will give you the basic technique along with a few winning flavor combinations. These are great starting points for those who are new to frittatas, but they’re definitely not the end. The whole point of a frittata is that you can make it anytime, with almost anything. Just keep these few tips in mind.

Keep the size of your dish in mind:
Any 2-quart baking dish works well for this frittata. (For a classic look, bake your frittata in a cast-iron skillet.) Larger dimensions will work, too, but will yield shallower frittatas and require shorter cooking times.

Be kind to your eggs:
Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling.

Mix-in moisture:
While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. For anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first, otherwise it will make your frittata soggy.

Ingredients:
4 ½ tablespoons olive oil
¾ cup diced onions
12 large eggs
¾ cup milk
1 teaspoon salt
⅓ teaspoon pepper

To customize:
Provençal:
1 ½ cups sautéed diced red bell pepper
1 ½ cups sautéed zucchini
⅓ cup finely chopped fresh basil*

Italiano:
12 ounces vegetarian Italian sausage, browned and crumbled
¾ cup cooked broccoli rabe, cut in 2 inch segments*
⅓ cup grated parmesan cheese

Springtide:
3 cups sliced cooked asparagus*
6 ounces smoked salmon, chopped
⅓ cup chopped fresh chives*
⅓ cup chopped fresh parsley*

Greco:
1 ½ pounds baby spinach, wilted and squeezed dry*
¾ cup crumbled feta cheese
3 tablespoons chopped fresh dill*
3 tablespoons sliced scallions/green onions*

* Click here to learn how to clean basil, broccoli rabe, asparagus, chives, parsley, baby spinach, dill and scallions/green onions.

Directions:
Preheat your oven to 350°F. In a 10” oven-safe skillet over medium-high heat, heat the olive oil, then add the diced onions, and cook until softened, about 5 minutes. In a large bowl, whisk together your eggs, along with the milk, salt and pepper. Add whatever mix-ins you wish, any of the above suggestions, or one of your own creation.

Pour the egg mixture into the skillet, stir and cook, until the edges start to pull away from the pan, about 5 to 7 minutes. Bake at 350°F until set, about 16-18 minutes.  To serve, cut into wedges and serve with a nice side salad.

If you are using a baking dish instead of an oven safe skillet, you can start the frittata on the stove-top, then very lightly grease a 2 quart baking dish and carefully transfer the frittata to the dish, to finish baking in the oven. It won’t be as pretty, but it will do the job in a pinch.

Make-Ahead Soup Mixes

Soup Mixes in a Jar

So according to the weatherman, this afternoon with the Humidex it is supposed to feel like 39°C, or 102°F. For those of you that don’t know what a Humidex is, you are SO lucky! Humidex is the humidity index, that takes the actual temperature, and then adds the humidity factor, so it tells you that while it may only be x degrees out, it feels like the surface of the sun. In Toronto, we’re fortunate enough to have both the Humidex in the summer and the Windchill in the winter, which calculates how much colder the lake effects wind makes it seem, so again, it may be x degrees out, but now it feels like the dark side of the moon. What can I say, we can’t seem to win here… except for our falls (autumns) which are pretty awesome. Oh well, one out of four ain’t bad. (yes it is, it’s very bad.)

So continuing on our theme of prepping ahead, and making it look like we are uber organized, I thought today in honour of the heat, we’d hit up some soups. It may seem strange, but trust me, when the days start getting cooler, you’ll appreciate being able to open your pantry and see these beautifully layered, labelled jars of soupy goodness. Again, these also make great hostess gifts or last minute grab-n-give ideas for a friend who has a cold. I’ve even included a recipe for the traditional condensed “Cream of _____” soup. You know what I’m talking about. You come across a recipe that calls for cream of mushroom, or celery or asparagus, and at least here in Canada, it’s pretty hard to get a decent kosher one. With this recipe, you will have the base for any flavour “Cream of” soup you want. You’re welcome.


Beef & Barley Vegetable Soup Mix

Ingredients:
½ cup barley
½ cup dried split peas
3 teaspoons beef bouillon powder
¼ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried oregano
1 bay leaf

Measure all of the above ingredients into a re-sealable jar or bag, leaving the bay leaf on top, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
2 tablespoons vegetable oil
1 pound stew meat, cut in 1″ cubes
6 cups water
1 (796ml) can diced tomatoes, with liquid
1 jar Beef Vegetable & Barley Soup Starter Mix
3 stalks celery, chopped
3 carrots, chopped

In a large pot, heat the oil and add the meat, sautéing until the meat is browned on all sides. Add the water, tomatoes, and soup mix. Bring the mixture to a boil, and reduce the heat. Cover and simmer for 45 minutes. Stir in the celery and carrots. Cover and simmer for 1 hour. Discard the bay leaf.  Serve with Cornbread or biscuits.


Beef Chili Soup Mix

Ingredients:
½ cup dried red kidney beans
½ cup dried navy beans
½ cup dried black beans
⅓ cup dried minced onions
2 to 3 tablespoons chili powder
2 tablespoons dried cilantro or parsley flakes
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon dried minced garlic

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 tablespoon vegetable oil
2 pounds ground beef or stew meat
6 cups water
1 jar Beef Chili Soup Mix
1 (1.36 L) can tomato juice

In a large pot, heat the oil and add the meat, sautéing until the meat is browned. Drain any excess fat that has come off the meat, then add the contents of the soup mix, plus the water and bring everything to a boil. Reduce the heat, cover and simmer for 1 ½ to 2 hours, until the beans are tender. Add the tomato juice, and bring back to a boil, then reduce heat again, and let simmer for 15 minutes. Serve with Cornbread or biscuits.


Colourful Soup Mix

Ingredients:
1 teaspoon beef bouillon powder
¼ cup dried minced onion
½ cup dried split peas
½ cup uncooked macaroni
¼ cup barley
½ cup dry lentils
⅓ cup long-grain white rice
1 cup uncooked tri-colour spiral pasta

Measure all of the above ingredients, except for the tri-colour pasta and macaroni, into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Put the pastas in a separate smaller baggie, and then put the baggie in the larger container with the rest of the soup mix. Attach a tag with the following instructions:

To Use Add:
1 tablespoon oil
1 pound ground beef or stew beef
12 cups water
1 jar Colourful Soup Mix

In large pot, brown the ground beef or stew beef the oil. Remove the pastas from top of jar and set aside. Add 12 cups of water and the remaining jar contents to the pot. Bring the soup to a low boil, then reduce the heat and simmer for 45 minutes. Add tri-colour pasta and simmer 15 minutes more. Serve with your favourite bread or rolls and a tossed salad.


Country Soup Mix

Ingredients:
½ cup barley
½ cup dried split peas
½ cup uncooked white rice
½ cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
½ teaspoon lemon pepper
2 tablespoons beef bouillon powder
½ cup uncooked alphabet pasta
1 cup uncooked macaroni

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 jar Country Soup Mix
3 quarts of water
2 stalks celery, chopped
2 carrots, sliced
1 cup shredded cabbage* (optional)
2 large tomatoes, diced

*Click here to learn how to clean cabbage.

In a large pot, combine all of the above ingredients, and bring to a boil. Reduce the heat, cover, and simmer for at least an hour, until the veggies are tender and the barley and peas are cooked through.


Cream of Anything Soup Mix

Ingredients:
1 cup powdered milk
⅓ cup cornstarch
2 tablespoons pareve chicken/beef/vegetable bouillon powder
1 teaspoons dried onion flakes
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon freshly grated black pepper

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. This makes the equivalent of 4 cans of Cream of “Something” soup and can be stored for up to a year. Attach a tag with the following instructions:

To Use Add:
⅓ cup cream mix
1 cup water
1 tablespoon butter (optional)
½ cup minced or chopped “______” Choose one or more for whatever “cream of” flavour you need: onions, mushrooms, asparagus, broccoli, celery, etc.

In a pot, melt the butter and sauté the “something” that you are using (mushrooms, onions, etc.). Cook until translucent, then add the cream mix, and stir to combine. Add the water, and whisk gently over a low/medium heat until thickened.

This can now be used directly in a recipe that calls for a can of condensed “Cream of ___” soup or you can dilute it with milk and water to make “Cream of ____” soup.


Layered Bean Soup Mix

Ingredients:
½ cup kidney beans
½ cup split yellow peas
½ cup black beans
½ cup red lentils
½ cup small red beans
½ cup split green peas
1 tablespoon dried sweet pepper flakes
2 teaspoons chicken bouillon powder
2 teaspoons dried minced onion
1 ½ teaspoons salt
1 teaspoon dried parsley flakes
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon celery seed
4 tablespoons brown sugar

Measure all of the above ingredients, keeping the spices separate from the beans, peas and lentils. Put the spices in a separate smaller baggie, and then put the baggie in a larger contain with the rest of the soup mix. Attach a tag with the following instructions:

To Use Add:
1 jar Layered Bean Soup Mix
1 (796ml) can diced tomatoes, with liquid
10 cups water, divided

Rinse the beans and place in large stock pot. Pour 4 cups boiling water over beans; cover and let soak overnight. Drain the beans and return to the stock pot. Add 6 cups water, cover, and bring to a boil over high heat. Reduce heat to low and simmer for 1 to 1 ½ hours or until beans are almost tender. Add the tomatoes and seasoning mix. Stirring occasionally, cover and simmer for 30 minutes. Uncover beans and continue to simmer about 1 hour longer or until beans are tender and soup thickens. Serve warm.


Mushroom Barley Soup Mix

Ingredients:
½ cup barley
¼ cup dried mushrooms
2 tablespoons dried minced onions
¼ cup dried carrot slices (optional)
2 tablespoons dried parsley flakes
2 tablespoons dried dill
2 bay leaves
2 teaspoons beef bouillon powder

Measure all of the above ingredients into a re-sealable jar or bag, leaving the bay leaf on top, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 jar Mushroom Barley Soup Mix
1 quart water
2 carrots, sliced (if you didn’t use the dried variety)

In a large pot, add the carrots and soup mix to 1 quart boiling water and simmer until the barley and carrots are tender. Remove the bay leaves before serving.


Sun Dried Tomato & Penne Soup Mix

Ingredients:
2 cups penne pasta
1 cup sun-dried tomatoes
½ cup dried shiitake mushrooms (or other variety)
¼ cup dried onion flakes
¼ cup dried parsley flakes
1 tablespoon dried minced garlic
1 ½ teaspoons dried thyme
1 ½ teaspoons dried basil
½ teaspoon dried crushed red pepper

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 jar Sun Dried Tomato & Penne Soup Mix
8 cups vegetable broth
1 (796ml) can diced tomatoes, with liquid
1 (540ml) can cannelloni (white kidney beans) beans, drained and rinsed
Salt and pepper

In a large pot, combine all of the above ingredients, except for the beans. Bring the soup to a boil, reduce the heat, then cover and simmer until the pasta and veggies are tender. Add in the beans and simmer an additional 15 minutes or so. Taste, and adjust salt and pepper as needed. Serve hot with some crusty bread.

One-Pot Pasta Primavera

One Pot Pasta Primavera

This creamy, saucy pasta overflows with spring green veggies and cooks up in a single pot! You can definitely play up which veggies you use in this dish, just remember some might have longer cooking times, so you’d want to par cook them first, by either boiling them a bit first on their own or nuking them in the microwave for a minute or two before adding with the rest of the vegetables. To see what is fresh and in season, you can check out your local food guides. Here is a link to the availability guide in Ontario, showing you which fruits and vegetables are freshest each month. This dish will serve at least 6 people, so enjoy!

Ingredients:

6 cups low-sodium vegetable broth
12 ounces linguine, uncooked
1 large onion, halved and sliced thin
1 ½ pounds broccoli, cut into large florets (about 3 cups)*§
2 ¼ pounds asparagus, ends snapped off and cut into 2-inch pieces*
6 ounces sliced white button mushrooms (about 1 ½ cups)*
6 large cloves garlic, minced
⅓ teaspoon crushed red pepper flakes (less for milder heat; more to increase heat)
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
3 tablespoons olive oil
1 ¼ cups frozen peas
1 medium handful fresh parsley, chopped (about ¾ cup chopped)*
⅓ cup heavy whipping cream
3 tablespoons grated Parmesan cheese
3 teaspoons freshly grated lemon zest**
Additional salt and pepper to taste
Additional Parmesan cheese for serving, if desired

* Click here to learn how to clean these vegetables and herbs.
** Click here for my tips on zesting lemons.
§ If you are using frozen broccoli florets for this dish, then add them about halfway through your 7 minute “tossing” window, instead of at the beginning (see directions below).

Note: If you want to make this pasta dish non-dairy, you can substitute the heavy whipping cream with non-dairy creamer and leave out the parmesan.

Directions:

Add the broth, pasta, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.

As soon as it comes to a boil, set the timer for 7 minutes and start tossing with long-handled tongs. Continue boiling and tossing it every minute or so (You’re doing this so that they noodles do not stick and clump together). As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.

Note that much of the liquid will have evaporated, but not all. And that’s okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.

Roasted Asparagus, Avocado and Arugula Salad with Shallot Vinaigrette

Asparagus, Avocado & Arugula SaladThis is a gorgeous green salad that will serve 6 easily. You can also substitute the arugula for baby spinach or baby kale. If you’re having a dairy meal, try shaving some strips of parmesan over this salad for a finishing touch!

Ingredients:

⅓ cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel**
2 tablespoons Sherry wine vinegar (you can substitute with red or white wine vinegar)
1 ½ teaspoons Dijon mustard
⅓ cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed*
6 cups (lightly packed) arugula (about 5 ounces)*
3 tablespoons chopped fresh chives*
Salt and pepper, to taste
1 ripe avocado
⅓ cup pine nuts or hazelnuts (optional)

* Click here to learn about cleaning asparagus, arugula and chives.
** Click here for my tips on zesting lemons.

Directions:

Whisk first 5 in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. If you would like to make this ahead of time, it can be done a day in advance. Just cover and chill, then let stand at room temperature 30 minutes and re-whisk before using.

Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle ¼ cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12-15 minutes.

While the asparagus is cooking, place the pine nuts into a small skillet over medium heat and toast them for a few minutes till they turn golden brown and aromatic. Be careful, stir constantly, and keep a close eye once they start to brown—they can go from brown to burned very quickly. Once they’ve turned golden, pour them into a small bowl and reserve.

When the asparagus has finished cooking, remove from the oven and allow to cool to room temperature. Cut each stalk into 4-5 pieces each. Discard any overly tough ends that did not get tender during roasting. Cut the avocado into small cubes.

Combine arugula, chives, avocado and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper and toasted nuts. Serve warm or at room temperature.

Spring Greens and Cream Cheese Penne

Greens and Cream Cheese PenneThis beautiful white and green pasta dish will hit the spot for Shavout lunch! The bright green of the spring vegetables and herbs, mixed with the creamy cheese will comfort those who have been up all night learning. This dish will serve 6-8 people.

Ingredients:

1 ½ pounds penne rigate (or other short cut pasta)
2 tablespoons butter
4-6 garlic cloves, minced
2 bunches green onions, cut into 1” lengths*
2 bunches asparagus, cut into 2” lengths*
2 cups frozen green peas
500g cream cheese (equal to two tubs or bars)
2 shallots, diced*
4 tablespoons chives, chopped*
2 tablespoons lemon zest**
Salt and pepper, to taste

* Click here to learn how to clean these vegetables and herbs.
** Click here for tips on zesting citrus.

Directions:

Cook the pasta according to the package instructions, when it is done, drain the pasta, but keep about 3 cups of the cooking water (the starchy water will help the sauce cling to the pasta).

Meanwhile, in a large saucepan, melt butter over medium heat and cook the garlic with the green onions, shallots and asparagus for 5 minutes. Add the chives and peas and cook for 2 more minutes. Season with salt and pepper.

Pour 3 cups of pasta cooking water into the saucepan and add the cream cheese. Keep over a low heat to let the cheese melt and stir until smooth. Add the drained pasta to the pan, along with the lemon zest, and mix together to combine. Serve hot.

Asparagus and Brie Tartlets

Asparagus & Brie TartletsThis is lovely as an hors d’oeuvre, or two per person as an appetizer. You can par-bake the wonton wrappers ahead of time, just make sure to weigh them down with something so that you retain the cup shape. I suggest dried beans or pie weights. This recipe will make 12 tartlets, but can easily be doubled. You can even make this into one large tart by layering the wrappers on the bottom of a tart pan, and then just topping with all of the filling and brie. I would suggest slightly cooking the tart first though, before adding the filling, so that it can crisp up a bit.

Ingredients:

24 wonton wrappers, thawed
2 ½ tablespoons butter, divided
24 asparagus spears, cut into 1” lengths (about 2 bunches)*
1 shallot, diced*
¼ cup white wine or vegetable broth
1 tablespoon sherry vinegar or white balsamic vinegar
4 oz. (120g) brie, sliced into 12 pieces/wedges
salt and pepper, to taste

* Click here to learn how to check these vegetables.

Directions:

Preheat oven to 375 degrees. Melt about 1 ½ tablespoons of butter in a microwave or small saucepan. Brush each wonton wrapper with the melted butter and press two wrappers into each mould of a muffin tin. When placing the wrappers I find it easier to align them first out of the tin, then press them in. You should have one wrapper square in front of you, with the flat edge facing you, and then another wrapper on top, but turned 90 degrees, so that the point is in front of you.

In a saucepan, melt remaining butter on medium heat and cook asparagus for 2 minutes. Remove the asparagus with a fork or slotted spoon to keep the melted butter in the pan. In the same saucepan, cook the shallot for about 2 minutes. Add the white wine, and let it simmer until it has reduced by half. Add vinegar and reduce once again by half.

Pour the shallot/wine/vinegar mixture over the asparagus and season with salt and pepper. Divide asparagus and Brie among the muffin moulds lined with wonton wrappers. Bake on the bottom oven rack for 15 minutes or until wonton wrappers are golden brown. Serve warm.

Savoury Spring Vegetable and Goat Cheese Tart

Spring Vegetable & Goat Cheese TartThis savoury tart is filled with wonderful bits of green from the asparagus and onions, contrasting with the bright yellow from the eggs. The cheese adds a creamy tart note that definitely satisfies, even those of you who might not normally go for a tart. If you don’t have a tart pan (kinda like a shallow spring form pan) then you can always just use a regular pie dish or even the disposable tin ones that the pie crusts come in (that’s what I do). With regards to asparagus, please follow the link below to learn how to clean them properly. Alternatively though, you could use frozen pre-checked asparagus, from a brand such as Bodek. If you can’t find crème fraiche, you can substitute with sour cream or Greek yogourt. If you’re not crazy about tarragon (like me), you can omit this herb or use basil in its place. This tart will serve 8.

Ingredients:

1 store-bought pie crust
All-purpose flour (for surface)
2 bunches asparagus (about 1 ¼ pounds total), trimmed, peeled if thick*
5 spring onions or 12 scallions/green onions*
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
8 ounces soft fresh goat cheese
¼ cup crème fraiche
¼ cup heavy cream
1 tablespoon minced flat-leaf parsley*
1 tablespoon minced fresh chives*
2 teaspoons minced fresh tarragon*
3 large eggs

* Click here to learn how to properly clean these ingredients.

Directions:

Roll out pie crust on a lightly floured surface to a 12″ round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.

Preheat oven to 425 degrees. Line a baking sheet with foil. Cut off top 1½” of asparagus tips; reserve. Slice stalks into ¼” rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions/green onions). Slice pale-green parts into ¼” pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12–15 minutes. Transfer to a small bowl. Reduce oven temperature to 375 degrees.

Meanwhile, heat the remaining oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6–8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.