Greg’s Veggie Frittata

We first made this in January of 2008 for a UMA related brunch

• A 6 oz jar of artichoke hearts, or 1/2 package frozen artichoke hearts, thawed
• olive oil
• medium red pepper, chopped
• medium red onion, chopped
• 8 eggs
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup grated Swiss cheese plus another 1/4 cup for topping

Drain artichoke liquid into a glass measuring cup and add enough olive oil to measure 1/3 cup. Heat this mixture in a large cast iron skillet over medium heat, add peppers and onion, garlic, basil and parsley and cook until tender, about3-4 minutes. Stir in artichoke hearts and cook for another minute or two.

Beat eggs, salt and pepper together in bowl until blended. Stir in the 1/2 cup of swiss and pour over vegetable mixture in the skillet. Cover and cook over medium low heat until eggs are set and beginning to brown on bottom. Set oven control to broil, move skillet to the oven and broil frittata with top about 5 inches from heat until golden brown. Sprinkle with the rest of the cheese and serve.

Betty Crocker Cookbook page 162

Spinach Souffle

Greg’s favorite since 2001 although the boys complained every time. Adapted from Betty Crocker’s Cookbook 1988

• 10 ounces frozen spinach
• 1/4 c olive oil
• 1/4 cup flour
• 1/2 t salt
• 1/4 t pepper
• a generous pinch of nutmeg
• 1 small onion, chopped (about 1 – 2 tablespoons)
• 1 cup milk
• 5 eggs, separated
• 1/4 teaspoon cream of tartar

Heat oven to 350 degrees and butter a soufflé dish.

Thaw spinach in the microwave and then cook on high for a minute. Drain thoroughly and set aside.

Blend olive oil and flour in a small saucepan over low heat. Add salt and pepper and cook until bubbly.  Stir in milk and continue stirring until the mixture thickens.  Remove from heat, add chopped onion and the pinch of nutmeg, mix well and set aside.

Carefully separate the eggs. Beat the egg whites and cream of tartar until stiff peaks form and set aside. In separate bowl, beat egg yolks until they are thick and smooth, then stir them into white sauce mixture and then the drained spinach. Mix well.

Stir about 1/4 of the egg white mixture into white sauce mixture to fluff it up a bit, then tip the white sauce mixture into the egg whites and fold together gently.

Pour into soufflé dish.  Set dish in pan of water about 1 inch deep. Bake 50 to 60 minutes, until puffed and golden brown, and a knife comes out clean. Serve right away. 

Adapted from a recipe in my 1988 version of Betty Crocker’s Cookbook circa 2001.

Spinach Rice Casserole

Another family favorite slightly adapted from our beat up old paperback copy of Recipes for a Small Planet (page 167).  Except the kids don’t really agree. –Deb, 2010

3/4 c raw brown rice, cooked
1/2 c grated cheddar –
1 lb fresh spinach, rolled up and sliced
2 eggs, beaten
2 T chopped fresh parsley
1/2 t salt
1/4 t pepper
2 T wheat germ
extra virgin olive oil

Got leftovers? Substitute any cooked rice or grain to total 1 1/2 cups and/or use less spinach and add any cooked vegetable (broccoli is good!). Double cheese for richer dish. –Deb, 2022

===============
Preheat oven to 350 degrees. Combine the cooked rice and cheese in a large bowl.  Combine the eggs, parsley and spices in a small bowl and add to the rice and cheese mixture.  Stir in the raw chopped spinach until well mixed.  Pour into an oiled casserole dish.  Top with wheat germ and splash (or spray) with olive oil.

Bake for 35-40 minutes — pop some sweet potatoes in the oven also for a nice complimentary side.

Potato Pancakes

Latkes are one of Greg’s signature dishes. Use a well seasoned iron skillet for best results.

5 potatoes
1 onion
1 t salt
1/4 t pepper
1/4 c flour (whole wheat pastry if you have it)
1 t baking powder
canola oil for frying
************
Scrub the potatoes and grate without peeling – use a hand grater, on the side that looks like pencil points pushed through the metal. It’s a lot of work but worth it because the texture is key to good potato pancakes. Grate in the onion, using the same part of the grater. Add the beaten egg, salt and pepper, then mix in the flour and baking powder. The mixture should be about the consistency of applesauce; firm enough to make nice heaping spoonfuls but not stiff or dry. Add a touch more water or flour if needed.

Heat oil about 1/4 inch deep in an iron frying pan. When hot, drop in batter by the heaping tablespoon, making 3 or 4 at a time. Don’t crowd them! Fry until brown and crispy then turn and fry the other side. Place on a brown paper bag to drain. Serve as soon as they are all done, with sour cream and applesauce.

Cabbagetown page 192

Risotto with Feta and Artichoke Hearts

Connor picked this recipe to try when he was 9 and “kind of liked it”. His Dad has been making it ever since. The original recipe used Gorgonzola, but Greg uses feta.

2 T chicken or vegetable broth
1 ¾ c water
2 T olive oil
1 bag frozen artichoke hearts, freshly defrosted
2 cloves garlic, pressed
1 c Arborio rice
small block feta cheese, crumbled
¼ c Parmesan cheese
a generous pinch of saffron

---

Heat the broth to simmering and keep on low heat. Meanwhile, saute the artichokes and garlic in the olive oil over medium heat for about 5 minutes. Add the rice and cook, until everything is well mixed together.

Keep the pan on medium heat and begin adding the broth to the rice mixture ¼ cup at a time while stirring constantly with a wooden spoon. Wait until all the water is absorbed by the rice before adding more – you should be able to draw a clear, liquid free path on the bottom of the pot with your spoon.

When all the liquid has been absorbed, stir in the cheeses and serve.

---

adapted from 1000 Vegetarian Recipes page 156