Tag: red onion

Wild Mushroom and Leek Frittata with Greens

Alright, keeping it short and sweet today because my brain is running wild with behind the scenes business here at The Goodness Life. Big things are brewing in the next few weeks, so keep your eyes open for an announcement coming soon. Exciting stuff!

Now onto the food…

This is the meal that I chose for my birthday dinner. It’s quick and easy, which is a pretty standard requirement of mine, and downright delicious! Plus, hit it with some greens and I’m one happy lady.

WILD MUSHROOM AND LEEK FRITTATA WITH GREENS
serves 4

1 red onion, coarsely chopped (1/2 for the egg mixture, 1/2 for the mushrooms)
1 leek, halved lengthwise and sliced into half-moons
2 tbsp coconut oil
2 pints wild mushroom mix (or any mushrooms will do)
2 cloves garlic, minced
2 tsp + 2 tsp fresh thyme (you can also used a dried “Italian” spice blend or any combination of basil, oregano, and thyme)
2 tsp balsamic vinaigrette (I just used a ‘splash’ – personal factoid: I am horrible at measuring things!)
salt and pepper
6 eggs
3 big handfuls mixed greens
optional: 1/8-1/4 cup goat cheese

In an ovenproof skillet (I used a 12 inch one), saute half of the red onion and the leek in 1 tbsp coconut oil on medium heat. Add salt, pepper, and 2 tsp thyme. Stirring often, let the onions and leeks caramelize, about 10-15 minutes.

While the onions are cooking, Saute the other half of the red onion in another pan (doesn’t have to be ovenproof) in the other 1 tbsp of coconut oil. Cook until the onions are tender and then add the garlic, mushrooms, 2 tsp thyme, salt and pepper, and a splash of balsamic vinaigrette. Cook on low-med heat until the mushrooms are done, about 10 minutes. Preheat the oven to 350F.

Whisk your 6 eggs together in a bowl and pour into the skillet over the onion and leek mixture. Leave the heat around 3-4 to set the bottom of the frittata, it should take just 2 minutes or so (At this point, sprinkle that goat cheese on top if you’re using it). Spread the mushroom mixture evenly over top and pop it into the oven for 7-9 minutes. Remove the skillet from the oven and top with greens. Voila! Birthday frittata, breakfast frittata, anytime frittata. Yum.

+ Erin
P 01/11/2013
t Blog, Dinner, Gluten-Free
Ccaramelized onion, egg, leek, mushrooms, red onion
9 No Comments

Heirloom Tomato Tart – Gluten Free

We have had some interesting weather this summer. Rain, and then heat wave, and even… hail?! The local tomatoes really took a hit thanks to everyone’s fave month, Juneuary, and some Vancouverites are still sporting green tomatoes on the vine at the end of August. Seriously.

[I am absolutely not complaining about our weather, rather, merely making observations, and noting also that we have had many fun-filled, sun-filled days of perfect temperatures for which I am very grateful.]

On with the story. Klippers Organic Farm, the vendor I volunteer for at the Vancouver Farmer’s Market, is located in Cawston, BC, about 4 hours east of us (aka the organic farming capital of Canada). The climate there is hot and dry, and much more suited to growing beautiful, luscious field tomatoes than our temperamental-weather city.

Every week this month I’ve taken home a double armful (this is a real measurement) of the most flavourful, colorful heirloom tomatoes. It’s a source of serious joy. Mega joy. I can’t even explain it in words. I’d have to show you with my tomato dance and squeals of glee.

In fact, I hate to admit it, but I don’t even have any good glamour shots of these babies. We scarf them much too fast for me to even capture it on film. Light speed scarfing. We make sauces, we roast them, we munch them down raw. They end up in soups, stews, and some frozen for the sad and inevitable moment when the days have grown short and those tart but sweet, juicy tomatoes are merely a reminder of carefree, warmer times.

And this tart. I can’t really express how much you need to make this tart. A lot. That’s how much.

I made mine gluten-free, but you can do what you like, because we’re all grown ups here, and we can do what we like.

+ Erin
P 08/31/2012
t Blog, Dinner, Gluten-Free
Cbasil, feta, garlic, goat cheese, heirloom tomatoes, olives, parmesan, red onion, seasonal, tomato
9 No Comments

Taco Salad with Tortilla Crisps and Cashew “Sour Cream”

As promised, some photos from our trip. These are my favourites! Just looking at the photos again and making that collage made me want to go back so badly!

And for this week’s Food Matters Project weigh in… a deliciously healthy Taco Salad! Megan chose Greek “Nachos” with Feta Drizzle and as usual I had to change some things up!

How many veggies can you stuff in your face for dinner? I genuinely love testing out this question!

Nachos switched out for tortilla crisps to add a crispy crunch, loads of vegetables chopped into cute little cubes, and a creamy, tangy, cashew-based dressing. Instead of a base of nachos… I went for every fresh/local/organic vegetable I had on hand. The result was a tummy-pleasing bowl full of goodness. Yum!

Organic corn tortillas are gluten-free and don’t contain GMOs. Alright, so the cashew dressing doesn’t taste like sour cream – but it is light and creamy, tangy and nutty, and I use it as a sort of replacement for sour cream. I am sure you will enjoy it, especially if you are looking for a creamy vegan dressing/sauce option.

+ Erin
P 08/20/2012
t Blog, Dinner, Gluten-Free, Salad, Vegan
Cavocado, bell pepper, black beans, cashew sour cream, cilantro, corn, corn tortillas, dairy free, green onion, guacomole, heirloom tomatoes, red onion, zucchini
9 10 Comments

Corn-Avocado Salad with Mango

Last week the climbing camp I was supposed to coach was cancelled, so Reid and I took advantage of some mid-week time off and went up to Whistler. We recently inherited a bike rack, so we took our bikes up with us and I realized in all the time I’ve spent in Whistler, I’ve never explored on two wheels. We had a great time cruising around, jumping into lakes, relaxing in the sun, playing card games, doing some casual hiking, and of course, eating our faces off.

It was a welcome respite from the city and real life.

Some really good news: My Dad is home now. He didn’t end up needing surgery, and his heart wasn’t significantly damaged by his heart attack, so he’s now been put on a drug cocktail and been given fair warning that if he doesn’t make some major lifestyle changes, that he will eventually end up right back in the hospital.

The whole thing gave him (and the rest of us, too) a pretty good scare. Understandably, he’s still a little overwhelmed. Where do you start when you know you have to make big changes in your life, and a lot of them?!

I’m doing my best to be supportive and let him work through this all in his own way. Information overload isn’t going to do much for him right now except frustrate him, so I’m working on trusting that it will all work out. Yesterday we had dinner together and he made the most fantastic veggie and fruit-filled salad. We talked about carbohydrates and blood sugar, plus a bit about fat and cooking with less (or no) oil. Mostly, I tried to encourage him to just eat as many vegetables as he could possibly manage, while cutting back on the meat, dairy, and sugar. I think his initial resistance was aimed more at the idea of extreme changes and having to eliminate all the things he enjoys eating from his diet. He kept saying “I’m not going on any vegan diet”, so I’m hoping that he will see the benefits and gradual changes coming from increasing his veggie intake and that will propel him forward into health.

I dream that one day he will start his mornings with green smoothies. That would fill my heart with joy.

He said something like “Keep dreaming, kiddo”, but I’ll convert him yet.

For now, lots more of the healthy things he (miraculously?) likes – kale, quinoa, oatmeal, salads…

And how fitting that this week’s Food Matters Project recipe is a veggie-packed summer salad?!

+ Erin
P 07/16/2012
t Blog, Gluten-Free, Salad, Vegan
Cavocado, cilantro, corn, fresh, honey, lime, mango, red onion, seasonal, summer, tomato
9 10 Comments

Warm Kale Salad with Sweet Tahini Dressing

This was the kale dish that converted my Dad to a kale lover. A pretty serious feat if you know the guy. He was adamant this green veggie was not for him.

Now he praises the goodness of kale to all who will listen! How fantastic!

He often makes it without the dressing, relying on the natural sweetness of the apples to sweeten the dish, but I love to add some creamy, sweet tahini dressing.

This is one of the easiest side dishes ever. Promise. It also happens to be mega nutritious. I’ve been known to sprinkle in some pecans and call it dinner.