I wasn’t in the mood to cook or eat a big dinner, but one does need to nourish the body. I needed to find an easy recipe, light on time and ingredients. I found a recipe, made a few changes, and had leftovers for lunch the next day (and we all liked it).
Slow-Cooked Frittata
I use a slow cooker quite often but mainly for stews, roasts and chili, but not ever thinking for a frittata. So here I am ready to experiment. The bonus is I didn’t have to turn on the oven, I made it the night before (leaving it in the fridge) and the neat thing is you can cook it unattended for 2 to 3 hours the next day.
The changes I made (trying to use Ontario veggies) were as follows: adding garlic and switching green onion to a sweet onion, frozen broccoli instead of spinach, and lining the slow cooker with parchment paper. I fried the garlic and onions first for about 3 minutes then added the frozen broccoli and corn for another 5 minutes to soften them.
1 Tbsp coconut oil
10 large eggs
1 1/2 tsp finely chopped fresh dill or 3/4 tsp dried dill
2 Tbsp Dijon mustard
5 oz baby spinach
2 green onions, trimmed and finely chopped
1 cup grated sweet potato
1/2 cup diced roasted red peppers
1/2 cup corn kernels, thawed if frozen
2 oz crumbled feta cheese
Grease 5 quart slow cooker with oil.
In a large bowl, whisk together eggs, dill, and mustard. Stir in spinach, green onions, sweet potato, roasted red pepper, and corn until well combined. Pour into oiled slow cooker and sprinkle with cheese. Cover with lid and cook on low until frittata is set and cheese is melted, about 2 1/2 to 3 hours.
Cut into portions and serve either warm or at room temperature.
Serves 8
Carrot Apple Slaw with
Cranberries
I needed to use up some of my stored carrots. I was tired of cabbage slaw and just wanted something different. I switched the cranberries to raisins because dried cranberries have added sugar (otherwise they are too sour in their natural state) and raisins are just raisins! I also didn’t have a julienne peeler so I grated the carrots and diced the apple. I also added 2 Tbsp honey and 2 cloves garlic. Make extra for lunch the next day.
1/4 cup dried cranberries or raisins
1/4 cup thinly sliced red onion
3 Tbsp orange juice
2 Tbsp honey (optional)
1 Tbsp freshly squeezed lemon juice
8 ounces carrots, peeled and thinly sliced into 1/4-inch strips using a julienne peeler or use the grater
1 large apple, thinly sliced with a julienne peeler or diced
A pinch of hot red pepper flakes (optional)
2 cloves garlic minced (optional)
1 Tbsp chopped fresh mint
1/4 tsp sea salt
2 Tbsp olive oil
1 Tbsp chopped walnuts (optional)
1. Put the cranberries, onion, 1 Tbsp orange juice, and the lemon juice in a small bowl and stir to combine. Let sit for a few minutes.
2. Put the carrots, apple, mint, salt, cranberry mixture, and remaining 2 tbsp of orange juice, and salt in a large bowl and toss gently to combine. Drizzle with the olive oil and toss again. Scatter the walnuts over the top.
3. The salad will keep in the refrigerator for 3 days.
Enjoy! They went well together and were a nice light and wholesome meal. Note: I did hear some complaints about how much garlic I used.
