Cheesy Shrimp and Prosciutto Frittata

“When you start with a portrait and search for a pure form, a clear volume, through successive eliminations, you arrive inevitably at the egg.  Likewise, starting with the egg and following the same process in reverse, one finishes with the portrait.” –  Pablo Picasso

Easy Cheesy Shrimp and Prosciutto Frittata with Spinach

Breakfast, brunch, lunch or dinner, this cheesy shrimp and prosciutto frittata is sure to hit the right spot. The ease with which this shrimp frittata comes together makes it a perfect way to feed a crowd and show your chef creds all in one dish. There are many food pairings that can be used to create delicious frittatas, but the mix of shrimp and prosciutto makes a very savory choice. Since I do not believe a meal is complete without some sort of vegetable, I blended in some spinach to up the nutritional value of this dish. The secret to making a really good frittata is using an oven safe pan such as this cast iron skillet. They can go from stove top to oven without a flinch.

About those eggs

We all now know that eggs have wrongly been given a bum rap over the years. So, while we take the time to rejoice that we can eat eggs again, why exactly do we want to? If you follow this blog, you will likely know that my preferred way of eating is just simple whole foods. Very few things can come to us in such a whole, perfectly portioned tidy little eggshell package. It is the nutritional value within those eggshells that should make us eat them up. Eggs provide the best source of protein with 6 grams per egg. They also contain carotenoids which may help reduce the risk of age-related macular degeneration. The choline may also help us with memory function. Overall eggs are a great source of vitamins, minerals and iron.

Cheesy Shrimp and Prosciutto Frittata

• CourseBreakfast & Brunch
• CuisineAmerican

Servings6-8 servings

Prep Time10 minutes

Cook Time15 minutes

Ingredients

• 8large eggs
• 1/2cup milk
• 2cloves garlicminced
• 1 tsp dried basil
• 1tsp dried parsley
• 1/4tsp onion powder
• 1tsp saltdivided
• 1/4 fresh cracked black pepperif desired
• 12 shrimp
• 2tbsp olive oil
• 4oz prosciuttochopped
• 1medium shallotfinely chopped
• 1Lb fresh spinach
• 1/2cup Mexican blend cheeseUse your cheese of choice. cheddar, cheddar jack, Italian blend, provolone will all work

Instructions

1. Preheat oven to 350°
2. Combine the eggs, milk, garlic, basil, parsley, onion powder and 1/2 tsp salt and pepper in a medium bowl and whisk to combine. Set aside
3. Heat a large oven-proof skillet on medium high heat until hot. Add the oil.
4. Season the shrimp with salt and pepper and add to the skillet. Saute for until cooked and pink, about 2 minutes. Remove from the skillet and set aside.
5. Add the prosciutto and shallot and saute until the shallot is translucent, about 2 minutes. Add the spinach and saute until wilted, another 30 to 60 seconds.
6. Add the egg mixture, shrimp and half the cheese to the skillet and stir to combine.
7. Top with the remaining cheese and transfer to the oven to finish cooking, about 15 to 20 minutes. Eggs should be cooked through and firm.

And About those Hens

There are a lot of concerns about the consumption of eggs due to the wealth of inhumane chicken farms. For this reason, we recommend consuming only organic eggs produced by hens raised free range. For those of you who would like to learn more about eggs, there is a whole host of information available on the Egg Nutrition Center website. For everyone else, put an egg on it and enjoy!

source https://www.recipecritique.com/cheesy-shrimp-and-prosciutto-frittata/

Easy Asian Rainbow Quinoa Salad With Edamame

              “Healthy, Nutritious and Delicious – A salad so colorful it’s like eating a rainbow.” Recipe Critique

Easy Asian Quinoa Salad

A delicious salad is undoubtedly one of my favorite meals. Switching ingredients up is one way of keeping a salad interesting. This variation of an Asian quinoa salad has just skyrocketed to the top of the list. It is chock full of nutritious organic quinoa (I like Healthworks Whole Grain Quinoa because its organic and the size is good value for the money) and some of my favorite vegetables topped with an Asian sesame ginger garlic dressing that is simply to die for. And the best part is that the salad can be made in less than ten minutes start to finish if you have some precooked quinoa in the fridge.

Qualities of Quinoa

For the last several years we have all heard about the virtues of quinoa. While typically referred to as a grain, quinoa is actually a seed that was originally grown in the Andes mountain region. Long heralded as a superfood, quinoa (pronounced KEEN-Wah) is higher in nutrients than many other grains. Quinoa is a better source of fiber than brown rice. It also provides all nine of the essential amino acids are bodies are unable to make. It’s an excellent source of plant-based protein. An amazing source of vitamins, minerals and antioxidants, quinoa provides iron, magnesium, folate, copper and zinc. Additionally, quinoa is said to contribute greatly towards cardiovascular health by lowering levels of LDL cholesterol, providing monounsaturated fats and omega-3 fatty acids. Did I mention that quinoa is gluten free seed? This makes it the perfect rice substitute for people who are gluten intolerant. I eat quinoa in place of rice just because it affords more nutrition.

The Superstar Vegetables in Asian Quinoa Salad

The base of this salad is quinoa rather than lettuce, and it is topped with several incredibly healthy additions. The edamame is a good source of protein, fiber, calcium, potassium, iron, zinc, copper and magnesium. They also contain Vitamin C, B6, E and antioxidants. Edamame reportedly helps with strengthening our immune system, improved lung function, weight management, cardiovascular health and the digestive system.

In addition to the edamame we have used red cabbage. According to Worlds Healthiest Foods, red cabbage provides a host of vitamins and minerals as well as antioxidants and anti-inflammatories. Red cabbage in particular is rich in anti-inflammatory compounds known as anthocyanins. Cabbage is also said to provide cardiovascular protection. However, the trump card in cabbage is the glucosinolates that provide cancer prevention benefits against several types of cancers including prostate cancer, breast cancer, colon cancer and bladder cancer. These benefits alone are more than enough reason to up your cabbage intake.

We also added some chopped bell peppers to this salad. Bell peppers, also known as capsicum annuum, are a rich source of vitamin C, B6, E, K1 and A, and healthful antioxidants. The bright red, orange and yellow varieties contain the higher levels of antioxidants and afford the sweeter flavor than the slightly more bitter green pepper.

Asian Quinoa Salad with Edamame

• CourseSalads
• CuisineAsian

Ingredients

• 1cup quinoarinsed and drained
• 2cups water
• 1/4tsp salt
• 2cloves garlicminced
• 1-1/2cups shelled edamame
• 2large carrotspeeled and shredded or chopped
• 1/2 red bell pepperchopped
• 1/2 orange or yellow bell pepperchopped
• 3 scallionsthinly sliced
• 1cup red cabbagecoursly chopped

Sesame Dressing

• 2tbsp sesame oil
• 3tbsp rice vinegar
• 2-3tsp fresh gingerfinely minced
• 1clove garlicfinely minced
• 1tbsp sesame seeds

Instructions

Quinoa Salad

1. Add the quinoa, water, salt and minced garlic to a saucepan and stir to combine. Bring to a boil over high heat. Then reduce heat to low and simmer until quinoa is cooked through and water has been absorbed.
2. Add the cooked quinoa, edamame, carrots, bell peppers and red cabbage to a medium bowl and toss to mix.

Sesame Dressing

1. Add the sesame oil, rice vinegar, ginger, garlic clove and sesame seeds to a bowl and whisk to blend.
2. Add the dressing to the salad mix and toss to thoroughly combine.

Mix it Up Asian Quinoa Salad

The beauty of this quinoa salad is its adaptability. Mixing in some cucumber or tomatoes or raw broccoli florets will only serve to up the nutritional benefits of consuming this salad. It easily provides a method of intake for hitting your daily fruit and vegetable goals. It also makes a perfect make ahead meal as it will keep in an airtight container for several days in the fridge.

Quote of the Dish: “Salad can get a bad rap. People think of bland and watery lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.”            Marcus Samuelsson

source https://www.recipecritique.com/easy-asian-rainbow-quinoa-salad-with-edamame/

How To Make A Basic Basil Pesto

“Pesto is such a great standard. It’s so simple to make and always tastes good.” – Tamra Davis

The Simplicity of Pesto

Unless your Italian, pesto is one of those sauces that you rarely give a thought to. And that is such a shame. Adding a little pesto to your steak or seafood can make a huge difference. Used as a topping on a baked potato can be a culinary break-through for your palate. Add a little to your eggs to make them pop with unexpected flavor or use pesto traditionally as a pasta sauce. The ways of incorporating a little pesto in your diet is endless, so do yourself a huge favor and master the art with this basic basil pesto recipe. Before you know it, you will be adding this pesto to many dishes. And did I mention just how easy it is to make pesto? You basically just add all ingredients to a food processor and pulse until you have reached your desired consistency. Transfer to a resealable jar and store in the fridge for convenient use when you need it.

Basic Basil Pesto Nutrition

Basic basil pesto consists entirely of fresh basil, parmesan cheese, pine nuts (or a variation, but I will get to that in a moment), garlic and a good quality olive oil. Pesto can be purchased in most grocery stores, but I highly recommend you try making it at home. As mentioned above, it is super easy to make and there is no substitute for the fresh taste. Since I like to keep things real, I am going to be honest and tell you there are some pro’s and con’s to consuming pesto. On the pro side, pesto contains Vitamin’s A, E, and K. Vitamin A helps protect the eyes, vitamin E acts as an antioxidant and vitamin K helps prevent our arteries from hardening. As for the con’s, pesto is high in calories with one half cup contributing more than 850 calories. However, when you think about the calorie content take the time to consider the serving size. In most cases you will not use more than a table spoon of pesto which is about 80 calories. The exception to this would be as a pasta sauce, but a half cup will cover enough pasta for 4 servings. And finally, pesto is high in fat. This last point is debatable as a pro or con as the fat is unsaturated fats which we all need. The fat that is derived from the olive oil and the nuts is unsaturated and considered to be healthy fats. Unsaturated fats may help to lower cholesterol levels. So, in my humble opinion the positive of eating a dab of pesto here and a dab of pesto there far outweigh the negative.

Basic Basil Pesto Recipe

• CuisineItalian

Servings1 Cup

Ingredients

• 3cups fresh basil leavesde-stemmed
• 1/4cup pine nuts
• 3cloves garlicfinely minced
• 1/2cup freshly grated parmesan
• 1/4tsp saltmore or less to taste
• 1tbsp fresh lemon juice
• zest of half a lemon
• 1/4cup extra virgin olive oil

Instructions

1. Place all ingredients except the EVOO into a food processor.
2. Pulse, on low, until the mixture is minced and well combined. Continue to pulse while slowly adding the olive oil until your desired consistency is reached.
3. Taste and add additional salt, pepper or lemon juice to taste

Pesto Variety

While this recipe is for a traditional basic basil pesto there are several variations that can be made. You can substitute the basil with arugula, kale or spinach. Make it your own by combining greens. Mix basil with arugula or spinach. Switch out the pine nuts for walnuts, almonds or pepitas. Whichever you do, just do it.

“The pesto and angel hair are warm in the bowl on my lap, the fragrances of olive oil and basil blending the exotic and familiar, equal parts sunny Tuscan hillside and hometown dirt. A meal like this makes you want to live forever, if only for the scent of warm pesto in January.” Michael Perry

source https://www.recipecritique.com/how-to-make-a-basic-basil-pesto/