Broccoli Mushroom Tofu Frittata

A frittata is, essentially, an Italian baked omelette.  I made this broccoli mushroom tofu frittata as a quicker, lower calorie version of my broccoli mushroom tofu quiche.  A quiche is just an omelette baked in a crust.  Either way, my version is dairy, egg and cholesterol free, and delicious!  

Raspberries and the Spring Garden

I realize that I haven't done a gardening post in quite some time, and I apologize for that.   We have, in fact, been working in the garden non stop, but I haven't taken the time to take pictures.  

Daring Bakers' Challenge: Swedish Princesstårta

Korean of Korena in the Kitchen was our May Daring Bakers' host and she delighted us with this beautiful Swedish Princesstårta!

This amazing layered masterpiece was created in the 1930's by a Swedish home economics teacher named Jenny 
Åkerström, who taught the three Swedish princesses of the time.  She published a series of four cookbooks called "The Princess Cookbooks" and in one of the editions, there was a recipe for "Grön Tårta" (green cake).  One story is that this later became known as "princess cake" (princesstårta) because the three princesses are said to have loved it so much.  Another story is that Ms. Åkerström actually created three very elaborate "princess cake" recipes - a different one for each princess - and that the current version is a simplified combination of all three.  That explains the princess connection, but not the reason that the cake is green.  That seems to be a mystery.  It's so popular today, that the third week in September is officially Princesstårta Week.

Daring Bakers' Challenge: Savarin

Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling!  We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!

Brown Rice Spring Rolls with Peanut Sauce

I've had this package of spring roll wrappers in my kitchen cabinet for months now,  being slightly intimidated by the process of making spring rolls,  I've been avoiding them.  But, really, how hard can it be?  It's spring now and the weather is warm, so I've run out of excuses like "the weather is too cold for spring rolls".  I was especially excited about these wrappers because they're made from whole grain brown rice rather than white rice, as are most wrappers.  

Daring Bakers' Challenge: Hidden Veggies

Ruth from Makey-Cakey was our March 2013 Daring Bakers' challenge host.  She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Sweet Potato Hash

This is not your ordinary breakfast hash, this is a dressed up, one pot meal kind of hash.  It's made with roasted sweet potatoes, caramelized onions, mushrooms and meatless sausage.  I threw a few cups of spinach in at the end to complete it and drizzled the top with an aged sweet balsamic vinegar.