Frittata Friday

Frittata, Frittata!

Eggs are so versatile, but most people tend on eating them the same way all the time. Why not try making a power packed frittata to start off your morning?! All you need is a few ingredients and a non-stick, oven-proof pan and you are good to go!

 

 



Ingredients:

10 Free-range Chicken Eggs (preferably)
2 Roma Tomatoes, cored, diced
1/2 lb Pastrami, roughly chopped
1/2 Cup Fresh Grated Parmesan Cheese
1 Small Red Onion, cut in half, thinly sliced
Butter
Sea Salt and Ground Pepper

 

1. In a large bowl, beat the eggs, then add in the tomatoes, pastrami, and half of the parmesan cheese.
2. In a large, non-stick pan (one that is oven-proof as well), melt the butter over medium heat and cook out the onions until they have soften. This shouldn't take longer than 5 minutes. Season with the salt and pepper.
3. Turn the heat to medium-high and stir in the egg mixture to combine all the ingredients, stirring occasionally until the eggs have set.
4. Sprinkle the remainder of the cheese on top and transfer to the oven that is has the broiler setting on. Allow to cook for a further 3 minutes in the oven to brown the top and melt the cheese.
5. Remove from the oven and using a rubber spatula, loosen the edges and slide the frittata onto a cutting board. Cut into quarters and serve!

Chili Season Ahead!

Ch-ch-chili!

Well it's that time of year again...the season is changing to one of the most colourful times of the year, but that also means, it's going to get chilly again! That's okay though, the fall and winter season is full of comforting and yummy foods. Try this hearty chili to warm you and your family up on a one of the many cool days we have in store! If you canned your own tomatoes this season, use them in this recipe - I did!



Ingredients:

2lb Ground Beef, browned (Use Bison meat if you want a super lean chili)
2 Cups Sweet Potato, cut into small chunks
1 Cup Carrots, diced small
1 Cup Red Onions, diced small
3 Cloves Garlic, minced
1 Fresh Jalapeno, seeded, and minced
1 Can Whole Tomatoes (Homemade Canned Tomatoes work)
1 Can Crushed Tomatoes
2-3 Cups Beef Stock (Depending how thick you want your chili)
3 Tbsp Chili Powder
1 Tbsp Cumin
1 Tbsp Paprika
1/2 Tsp Cayenne (optional if you want to spice it up more)
Avocado and Bacon for Garnish

Sea Salt and Pepper to Taste 

1. In a large pot, heat a tablespoon of oil over medium heat; add the ground beef to brown.
2. Add in the garlic, onions, carrots, sweet potato and continue to cook until meat is browned through and vegetables are just tender. Drain any excess fat if needed.
3. Add in the spices and mix thoroughly; add in the tomatoes and continue to stir. Season with salt and pepper.
4. Bring the chili to a boil and cover, reduce heat to low and simmer for about 25 minutes for flavours to infuse.
5. Remove from heat and top with crisped bacon and avocado chunks when ready to serve!

Good Friday Tunacado



TUNACADO WRAPS
In honour of Good Friday, here's a friendly fish recipe that you can test out. There's no cooking and it's as simple as it comes. This is a great lunch option and will be surprisingly filling! If you are not a fan of avocado, you can replace the avocado with coconut cream to help combine the tuna.

 



Ingredients
1 Head of Boston or Romaine Hearts (doesn't matter which one, romaine looks more like a boat and can be easier to handle when eating)
1 Can Albacore Tuna (look for the Canadian brand "Raincoast Trading" which is wild caught and free of all the bad things. If you can't find that, try "Wild Planet".)
1 Very Ripe Avocado
1 Small Green Onion, diced
Sea Salt
Ground Black Pepper
Squeeze of Fresh Lemon Juice (Optional)

Method

1. Wash lettuce leaves well and allow to dry or pat dry. Set aside.
2. Drain the tuna and place fish into a bowl. Scoop out the avocado flesh into the bowl with the tuna, add the onion and season with salt and pepper then mix thoroughly together. Add in a small squeeze of fresh lemon juice if you wish.
3. Scoop tuna-avocado mixture into evenly into each leaf and consume!

NOTE* You can also top with sliced tomatoes and add gherkin pickles on the side!