Sun-dried Tomato, Basil, and Feta Frittata

Sometimes I feel like my 1 year-old is eating me out of house and home!  It is a full-time job keeping fresh, homemade foods always available for her - she eats so much!  :)  Along with a wide variety of fresh or steamed fruits and veggies, dairy, and whole grains, I usually have a protein-packed option ready for her.  Her current favorite meal is a frittata.  Last week you saw my Tomato, Zucchini, Basil, and Goat Cheese Frittata, and today I have another delicious option.  

This meal is packed with sun-dried tomatoes, local sweet onion, and basil from our own backyard.  If only we had some backyard chickens for the eggs!  :)  Frittatas are so great for young kids (and adults) because you can really adapt them to whatever is in season and locally available.  These are always real winners with my kids and will be a staple meal in our house well beyond the finger food stage.  

Ingredients

4 eggs
2 Tbsp basil, minced
2 Tbsp whole milk
salt and pepper
1 Tbsp butter
1/3 C onion, finely chopped
1/3 C sun-dried tomatoes, finely chopped
1/4 C crumbled feta cheese

Directions

1. Heat the oven to 350 degrees.
2. In a small bowl, whisk the eggs together with the milk, basil, salt, and pepper. 
3. Heat the butter in a small oven-safe skillet over medium heat.  Add the onion and cook until softened, about 3 minutes.
4. Add the sun-dried tomatoes and cook for another 5 minutes.
5. Remove the pan from the heat and add the eggs.  Sprinkle the feta cheese on top.
6. Place in the oven and cook for about 20 minutes, or until the egg is set and the edges start to pull away from the pan.  
7. Allow to cool.  Flip the frittata out on to a cutting board and cut into pieces appropriate for your child's eating ability.  Can be stored in an air tight container for up to three days in the refrigerator. 

Weekly Menu

OK.  We are officially in October, so I would really like to see some fall-like temperatures.  Here in my neighborhood we are expecting to exceed 100 degrees today.  YUCK!  I am anxious to start making chili's and soups here people!  We did still make it to the farm and picked up a bounty.  This was one of the biggest hauls I have had in a while.  We picked up a surprise "last-of-the-season" yellow watermelon, red leaf lettuce, kale, green beans, tomatoes, broccoli, sweet Maui onion, Galia melon, cilantro, and orange and green bell peppers.  This week we will be making:

• Vegan Stuffed Shell Pasta with Kale-slaw
• using the kale

• House Chow Mein with Chinese-Style Green Beans and Asian Roasted Broccoli
• using the onion, green beans, and broccoli

• Southwestern Chopped Salad
• using the bell peppers, tomatoes, lettuce, and cilantro

• Sun Dried Tomato, Basil, and Feta Frittata (for the baby)
• using the sweet Maui onion and backyard basil

• We will be enjoying the melons for dessert.  

Foodie Friends Friday Linky Party and Giveaway!

Welcome friends to another wonderful party!  This week I am so excited to say that we are giving out a canister label set from A Mustard Seed Dream!  I love storing bulk goods in glass containers, so this is so fun for me!  Her Etsy shop is filled with adorable vinyl graphics for your walls, canisters, mirrors, just about any place you want to put them.  Three lucky winners will be chosen and international shipping is available!  YAY!  Good luck!

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Hawaiian-Style Mac Salad

The plate lunch is a staple in Hawaiian food.  It consists of a protein element (chicken katsu, mahi mahi, breaded teriyaki beef, shoyu chicken, and the like), 2 scoops of rice, and mac salad.  This is not like the macaroni salad you probably make for your summer BBQ.  It has a unique flavor all its own.  It may not be a health food, but I feel it is important to expose my children to food from various parts of the world.  

One of the secrets to make this dish is overcooking the noodles.  Sounds crazy, right?  But that is how they get that Hawaiian texture.  It isn't soggy, but it is not al dente.  It is quintessential Hawaiian mac salad!  It is a huge hit with the entire family and makes our plate lunches a true taste of the islands.

Ingredients

8 oz macaroni
1 C whole milk
1 C mayo
1 tsp brown sugar
1/4 tsp salt
1 tsp pepper
1/4 C cider vinegar
3 scallions, very thinly sliced
1 large carrot, finely grated
1 celery rib, chopped very fine

Directions

1. Make dressing: whisk together 3/4 C milk, 1/2 C mayo, sugar, salt, and pepper in a bowl.  
2. Cook pasta: Bring a pot of water to a boil and add pasta.  Cook for 15 minutes until very soft.  Drain pasta and return it to the pot.  Add vinegar and stir until absorbed.  Transfer to a large bowl and let cool for 10 minutes.  Add dressing and stir to coat.  Allow to cool completely.
3. Assemble the salad: Add scallions, celery, carrot, remaining milk and remaining mayo.  Stir to combine.  Cover and refrigerate for at least 1 hour.  

Adapted from rickleadem

Food Fun: Pumpkin Harvest Bites

Here is a super fun snack idea for fall!  It is so simple.  Just begin by slicing a carrot into about 1/2 inch rounds.  Then take a toothpick and pierce any green herb you might have.  We used parsley but chives would also be cute - whatever you have on hand!  Finally, pierce the side of a carrot.  Place all the "pumpkin carrots" on a bed of hummus!  What a delicious, healthy, and fun snack for kids of all ages!

Sauteed Zucchini and Mushroom Finger Foods

It is so much fun when your little one can be more independent during meal times.  They are learning to do things on their own and it is a joy to witness.  But it can be a true task to keep fresh, healthy foods at the ready when they seem to be eating non-stop!  It is no wonder there are so many pre-packaged snacks, crackers, puffs, fruit squeeze-things on the store shelves.  Even I find myself pacing those aisles thinking about how much they could make my life easier...that is until I realize I want to give her the freshest and purest start possible.  Sigh, back to the kitchen.

This week, I was looking in my fridge to find some finger foods for my youngest and I saw that I had a zucchini left over from the farm last week and some mushrooms.  With that, I decided to cut them into chunks and sauté them into the perfect finger food!  It took about 20 minutes total, and now I have a fresh and healthy snack at the ready (for a couple of days at least).  

Mushrooms and zucchini are a great sources of dietary fiber, protein, vitamin C, vitamin B6, iron, and potassium.  

Ingredients

1/2 a large zucchini
4 oz white mushrooms
1-2 Tbsp olive oil
1/4 tsp thyme
1/4 tsp oregano

Directions

1. Chop the vegetables slightly larger than your child can handle eating.  They will shrink when cooked and can be cut down further after cooking.  
2. Heat the oil in a medium fry pan over medium heat.  
3. Add the vegetables and herbs into the pan.  Cook, stirring occasionally, until very tender (about 15 minutes).  Allow to cool completely before serving to your toddler.  

Weekly Menu

I don't know about you, but I am so done with summer!  We have had a crazy heat wave for too long now.  I do not like 90+ degree weather!  I am ready for cooler temps, clouds, and nice cool breezes.  But even with the heat, you know I still made it to the farms!!  :)  We picked up some gorgeous red-leaf lettuce, basil, carrots, green beans, sweet Maui onion, cucumber, cherry tomatoes, green tomatoes, red tomatoes, and a funny little green and purple tomato.  I have no idea what that little guy is, but I thought I would try it.  If you know what that little tomato is on the bottom left corner, let me know!  :)  With this selection, I will be making the following meals this week:

• Pesto, Tomato, Goat Cheese and Arugula Pizza with Italian-Style Green Beans
• using the basil, red tomatoes, green beans, and sweet Maui onion

• Plate Lunch - Chicken Katsu with Hawaiian Style Mac Salad and rice
• using the carrots

• 4 Cheese Ravioli in Tomato Basil Cream Sauce with Caprese Salad
• using the basil and red tomatoes

• Sauteed Mushroom and Zucchini Finger Foods
• using some remaining zucchini from last week

• Fried Green Tomatoes with Ranch Dip
• using the green tomatoes

• For lunches, I will be enjoying some cheese sandwiches with cucumber tomato salad
• using the sweet Maui onion, red leaf lettuce, cherry tomatoes, and cucumber