For Breakfast, Lunch, or Dinner

I can tell everyone is excited about the turn in the weather by the vast increase in people populating the lakefront near our home. I love seeing people shed their puffy winter jackets and donning brightly colored summer attire. For now I'm keeping our coats upstairs, but I'm looking forward to storing them in the basement soon and fully embracing the changing of the seasons.

We are still so enamored with our new apartment and neighborhood and I take simple pleasure in just walking around and exploring all the beautiful architecture Chicago has to offer and really taking a moment to stop and smell the flowers. Today, Nico and I walked to the lakefront and spent some time lying on a blanket in the shade and easily falling into a short afternoon nap with the warmth of the sun on our backs. Here is some evidence of our expedition in the sun.

 

My day wasn't spent totally outdoors, a girl has to eat! I was, however, limited by the contents of my cupboard since I spent a ridiculous amount of money on groceries last week and have been banned from swiping my card at any retailer, whatsoever. I decided to make a delicious frittata, which when I realized could be served for any meal in the day, I had to make. I went with potatoes and onions cooked with garlic and rosemary and seasoned my eggs with hot sauce, thyme, salt & pepper and half & half to bring it all together. Once it emerges from the oven warm and bubbly, douse it in shredded parmesan cheese. The result was delicious, just as good if not better than the picture I managed to snap before devouring it.



 


Potato & Herb Frittata

4-6 servings

1/4 cup extra-virgin olive oil
1 large clove garlic crushed
1 lb potatoes, peeled and thinly sliced
1 small onion, thinly sliced
3 to 4 sprigs fresh rosemary, finely chopped
Salt and freshly ground black pepper
12 eggs, beaten
1/2 cup milk, half-and-half or cream

1 teaspoon hot sauce

1/2 teaspoon dried thyme
1/2 cup parmeasean

Heat oven to 450 degrees F.

Heat the olive oil in a large cast iron skillet over medium-low heat and add the clove of crushed garlic. Let the garlic flavor the oil and simmer gently while you thinly slice the potatoes and onion; then remove the garlic if desired. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat to medium-high and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs, milk, hot sauce, and thyme together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for a few minutes. Remove from the oven and serve.

Naan Pizza

The simple truth is that we eat way too much pizza in our house. We've discovered great frozen pizzas like Home Run Inn and Eastside Cafe, Chicago based brands that we locals go crazy over, and eat at least once a week for dinner. But I also love making my own pizza at home but often don't feel like messing with dough, so I was super excited when a co-worker mentioned she makes easy homemade pizzas using Naan bread. If you've ever been out to eat at an Indian restaurant, and I hope you have, then you know that Naan is a leavened, oven-baked flat bread. I know some people make this at home and I bet it's amazing, but since I'm going for easy homemade pizzas I picked up some ready-made Naan at the market along with some of my favorite toppings.

 

I went with a pesto-cilantro sauce for the base and topped one with an herbed goat cheese and the other with mozzarella. 

 

Then one got sun-dried tomatoes and the other kalamata olives.

Bake in a 400 degree oven for about 10 minutes, or until browned. Place a baking sheet or foil below the pizza to help catch any drippings. Then I topped it with micro-greens for freshness and because they're good for you!

The naan bakes quickly, so keep a close eye on them while they warm in the oven. Throw on a dash (or heap if you prefer) of crushed red pepper and enjoy this easy dinner that will satisfy your pizza cravings without all the guilt.

Enjoy!

Mango Madness

I kept waiting for life to slow down to get back to posting new stuff, but I forget that sometimes life speeds along at top speeds despite my wishes. I'm easing back into things with some simple recipes you can use alongside a variety of dishes. The other day I took advantage of a mango sale and I want to share some great recipes should you come across this delicious fruit. I'm always amazed when people say they don't like mangoes, they are loaded with flavor and pair nicely with so many different things. If you love mangoes I hope you are inspired by some of these recipes.

Spicy Mango Salad
serves 4
Recipe courtesy of Whole Foods Market

3 mangoes, peeled, pitted and diced
zest of 2 limes, juice of 1 lime
1 teaspoon chili powder
1/2 teaspoon kosher salt
large pinch of powdered ancho chili pepper or cayenne pepper

Place mangoes in a bowl and combine all other ingredients. Eat it alone or serve alongside grilled or roasted foods, it pairs really nice with white fish. Garnish with chopped mint for a refreshing cool flavor.




Fresh Mango Marinade
Makes 1 cup marinade
Recipe courtesy of Whole Foods Market

1 ripe mango, peeled, pitted and chopped
1 tablespoon canola oil
2 tablespoons orange juice
1 teaspoons fresh ginger, diced
2 teaspoons brown sugar
2 garlic cloves, chopped
3/4 teaspoon sea salt
1/4 teaspoon red pepper flakes

To make the marinade, combine all ingredients in a blender or food processor and puree.

To use the marinade, pour into a large bowl and add up to 2 pounds of chicken breast or pieces, pork chops or sliced firm tofu. Cover and refrigerate at least 2 hours and up to 1 day.

When ready to cook, transfer everything to a baking dish and bake at 425 degrees until cooked through; or remove the food from the marinade and grill it, then place the marinade into a small saucepan with 1/3 cup water and boil for at least 5 minutes before serving it along with the grilled food.





This is a great beverage that is both refreshing and light. It calls for turbinado sugar which is sugar-cane based, minimally refined sugar. It is medium brown in color and has large crystals. It's often mistaken for traditional brown sugar because of its light brown color, but it's made in a different way. Many people consider it to be healthier than both white and brown sugars, since it is generally less processed and refined. Cardamom had a strong unique taste that is intensely aromatic. It pairs nicely with the mango, mint and citrus flavors present in this recipe.

Mango-Mint Limeade
Serves 8
Recipe courtesy of food52.com

 3 cups fresh mango, peeled, pitted, and cut into large chunks, or 1 pound bag frozen mango, thawed
1 cup turbinado or raw sugar
1 tablespoon grated lime zest plus 1/2 cup juice from 4 to 5 limes
10 green cardamom pods, lightly crushed with the back of a knife
1 cup loosely packed mint (basil or a combination of mint/basil can be substituted)
Sparkling water
Thinly sliced limes and mint for garnish

In a bowl of a food processor, combine mango and lime juice and process until smooth, about 1 to 2 minutes. Strain through a fine-mesh sieve into a bowl. You should have about 2 cups of mango-lime juice. Chill until ready to use.

To make the simple syrup, combine the sugar, 1 cup water, lime zest, cardamom pods, and mint in a small saucepan over medium-high heat. Bring to a boil, then lower heat and simmer for about 10 minutes or until a thin syrup forms. Pass the syrup through a strainer in to a bowl or measuring cup. You should have about 1 cup of mint simple syrup. Chill until ready to use. 

When ready to serve, combine the chilled mango-lime juice and mint simple syrup in a 1.5 quart or larger pitcher. Stir to combine, then add about 4 cups sparkling water. Add more or less to get the dilution you prefer. Pour into glasses filled with lots of ice. Garnish with lime wedges and mint.