Recipe

Easy Weeknight Frittata

by Koko on March 31, 2014 · 0 comments

in Breakfast, Cooking, Recipe

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I’m a sucker for a 20-minute meal. After a long day at work, sometimes the last thing I want to do is cook (and honestly sometimes all I want to do is cook). On those I-have-no-inspiration-and-may-just-make-pasta nights, I came up with a solution: the weeknight frittata.

The weeknight frittata is basically a mix of all of the veggies in your fridge (zucchini, asparagus, broccoli, mushrooms, tomatoes) + eggs + cheese. Super easy. Super delicious. Especially served with some good crusty bread. What I love most about this recipe is that it really works for whatever you have in your fridge- if you only have tomatoes and asparagus, that works! If you have mushrooms and truffle salt- that works!

Quick tip: You want to cook your crunchier veggies first (asparagus, broccoli) and then add your softer veggies a few minutes later, so nothing overcooks. I always add my tomatoes after I add my eggs so they don’t get mushy.

Oh and PS- this obviously works well as a breakfast food too!

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Let’s be honest here – most weeknights I am all about the easy dinner. This cheesy  polenta is the easiest side dish EVER. Seriously. You mix all the ingredients in a baking dish, pop it in the oven and voila!

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I love serving polenta with earthy veggies especially mushrooms or topped with some warm marinara sauce. It’s also a great side to chicken or pork. This is a great weeknight side dish that isn’t brown rice or pasta!

For my mushrooms, I top them with some olive oil, salt and pepper and use my toaster oven. Bake them for 350 degrees for about 15 minutes and top with a little truffle salt to be truly sinful!

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I have a sinful treat for you today: Girl Scout Cookie Stuffed Chocolate Chip Cookies. My go-to-impress-the-crowd dessert are these Oreo Stuffed Chocolate Chip Cookies. Unfortunately after making these a half dozen times in the past year, my audience started catching on that I was a one hit wonder (what!?!). So for a Ranger wives’ function we had last week, I decided to switch it up and put Girl Scout cookies in place of my usual Oreos. They were a hit.

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I used a mix of whatever cookies I had on hand- Samoas, Thin Mints and Tagalongs, and I can’t say that I have a favorite as they were all so delicious.

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For serving, I usually cut my cookies into halves or quarters to show off the treats inside. Also, the cookies are enormous, so cutting them into smaller pieces makes them easier to eat!

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Healthy Lunch Bowls

by Koko on January 8, 2014 · 1 comment

in Cooking, Grains, Lunches, Recipe

Q and I seriously indulged over the holidays. We went from daily workouts and eating every meal at home to sleeping in late and eating nearly all of our meals out. And we got so tired of it. After two weeks of vacation, we were ready to hit the ground running in 2014.

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We are big on eating leftovers for lunch, but recently I have been going a little different route. I’ve been creating what I like to call “Koko Bowls.” To start I add a grain: quinoa, brown rice, bulgur, barley, farro and wheatberries are all solid options. My favorites are this one pot farro recipe and this wheat berry one! Then I add some sort of veggie. I’m a big fan of roasting them in our toaster oven, but any type you like will work! Next is your protein. I am partial to baked tofu: take extra firm tofu, slice into pieces, top with salt, pepper and herbes de provence and bake at 350 degrees for 10 minutes (I like the toaster oven for this). Add some lemon juice and you are good to go. These bowls are easy to prep in advance and take to work, so no excuses for getting sandwiches instead!

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Why I love it? Healthy, SOOO filling and you can make an enormous bowl and feel good about eating it all. What are some of your go-to lunches?

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