Simple ingredients come together for a flavorful frittata.
Don't you love a frittata? I know it's an omelette, but I love rustic, simple food that is versatile and can go with me throughout the seasons. This is a dish my entire family will eat, so that gives it a big plus in my book! What's even better is that I can use what I have on hand to toss in and have dinner ready in a snap. It's a win-win.
Tonight I made this frittata with plenty of veggies, a sprinkling of herbs, and topped it with vegan "cheese" shreds to finish it off.
What I had on hand was pre-diced red peppers (told you I love these!) in the fridge from the weekend, one of the kiddos sliced up some fresh mushrooms, and I added half a can of chopped 365 Everyday Value Artichoke Hearts (the other half of the can will go into another dish or salad this weekend ~ that is, if I don't eat them straight from the fridge).
You can always alter the veggie options, or add meats like bacon, sausage, or ham if you like. Whatever you add, you really can't go wrong.
All the fabulous ingredients for this meal were provided by Whole Foods Market ~ Alpharetta Harry's. Please visit them via the link on this page, and to check out the other wonderful contributors for Now Gigi Serves Dinner!, visit my Contributors page.
Here's the dinner menu:
Veggie Frittata with vegan "cheese"
Roasted Potatoes with Rosemary Salt
Non-Dairy Honey Ice Cream (no kidding - you won't believe it until you try it!) ~ recipe follows
...and a little extra treat for you - remember last night's brownies that I made using King Arthur Flour's recipe?
Tonight I made this frittata with plenty of veggies, a sprinkling of herbs, and topped it with vegan "cheese" shreds to finish it off.
What I had on hand was pre-diced red peppers (told you I love these!) in the fridge from the weekend, one of the kiddos sliced up some fresh mushrooms, and I added half a can of chopped 365 Everyday Value Artichoke Hearts (the other half of the can will go into another dish or salad this weekend ~ that is, if I don't eat them straight from the fridge).
You can always alter the veggie options, or add meats like bacon, sausage, or ham if you like. Whatever you add, you really can't go wrong.
All the fabulous ingredients for this meal were provided by Whole Foods Market ~ Alpharetta Harry's. Please visit them via the link on this page, and to check out the other wonderful contributors for Now Gigi Serves Dinner!, visit my Contributors page.
Here's the dinner menu:
Veggie Frittata with vegan "cheese"
Roasted Potatoes with Rosemary Salt
Non-Dairy Honey Ice Cream (no kidding - you won't believe it until you try it!) ~ recipe follows
...and a little extra treat for you - remember last night's brownies that I made using King Arthur Flour's recipe?
If you're like me and can't wait for that first bite, your frittata will lose a few veggies when you scoop out that first slice ~ never stops me!
Roasted potatoes are my favorite side dish for frittata ~ simple & delicious.
Simple side~ cube small red potatoes, drizzle with olive oil, sprinkle with coarse rosemary sea salt, toss, & bake.
I make Rosemary Salt by packing sprigs of fresh rosemary in a small glass jar sealed tightly. The rosemary oils will infuse the salt and in just a few days you'll have a wonderful new seasoning salt!
Roasted Potatoes with Rosemary Salt are great alongside Veggie Frittata
Dessert - You've figured out that we have dessert every night, haven't you? It can't be avoided. Mr. Gluten Free Gigi has a healthy and active sweet tooth, and the kiddos aren't any different. I prefer food - veggies primarily. So, what you'll notice when you come over for dinner this month is that we have very veggie-heavy meals and always a dessert. It's balance, my friend, and that is important.
Ice Cream is a favorite around here with the rest of the family - I've never really been a fan of frozen desserts, but this simple non-dairy ice cream did impress me. It's so easy to make and was ready in under an hour. Simplicity.
Since the post last night, I've had several requests for this recipe. I'm almost embarrassed to give it to you. It's that simple. But you already know that I like to keep it simple, so here it is...
Non-Dairy Honey Ice Cream
1 pint coconut milk creamer (in the coffee creamer section of your dairy case)
1 cup rice milk
1/2 cup honey
2 teaspoons vanilla extract (make it organic & make it certified GF)
3 Tablespoons of melted non-dairy soy-free buttery spread (I use Earth Balance)
Now, I already know what you're thinking...buttery spread? In my ice cream? Well, yes. I realize that you could use canned coconut milk and make a nice ice cream, but that is not what I wanted. Canned coconut milk is incredibly high in fat, and I'm not happy about that. And I've had good results using the coconut milk creamer in recipes where I once used heavy cream (i.e., chowders, soups, scones). The creamer is non-fat, so I'm more in control of the fat content of the ice cream when I use it. The buttery spread adds just enough fat to give the ice cream a real ice cream texture and to prevent icy-ness in the finished product. Now, a couple of things: (1) if you haven't tried it, coconut milk creamer does NOT taste like coconut at all, and (2) the Earth Balance blends into the ice cream and is not noticeable in the finished product, nor does it impart any noticeable flavor.
To prepare the mixture, combine creamer, rice milk, honey, and vanilla in a large glass mixing bowl and whisk by hand until the honey is blended in. Melt the buttery spread just until melted, then drizzle it into the milk mixture as you whisk to blend.
Pour this into your ice cream maker (I use a countertop model) and churn until frozen. Serve immediately, or scoop into a freezer safe container, seal, and store.
Ice Cream is a favorite around here with the rest of the family - I've never really been a fan of frozen desserts, but this simple non-dairy ice cream did impress me. It's so easy to make and was ready in under an hour. Simplicity.
Since the post last night, I've had several requests for this recipe. I'm almost embarrassed to give it to you. It's that simple. But you already know that I like to keep it simple, so here it is...
Non-Dairy Honey Ice Cream
1 pint coconut milk creamer (in the coffee creamer section of your dairy case)
1 cup rice milk
1/2 cup honey
2 teaspoons vanilla extract (make it organic & make it certified GF)
3 Tablespoons of melted non-dairy soy-free buttery spread (I use Earth Balance)
Now, I already know what you're thinking...buttery spread? In my ice cream? Well, yes. I realize that you could use canned coconut milk and make a nice ice cream, but that is not what I wanted. Canned coconut milk is incredibly high in fat, and I'm not happy about that. And I've had good results using the coconut milk creamer in recipes where I once used heavy cream (i.e., chowders, soups, scones). The creamer is non-fat, so I'm more in control of the fat content of the ice cream when I use it. The buttery spread adds just enough fat to give the ice cream a real ice cream texture and to prevent icy-ness in the finished product. Now, a couple of things: (1) if you haven't tried it, coconut milk creamer does NOT taste like coconut at all, and (2) the Earth Balance blends into the ice cream and is not noticeable in the finished product, nor does it impart any noticeable flavor.
To prepare the mixture, combine creamer, rice milk, honey, and vanilla in a large glass mixing bowl and whisk by hand until the honey is blended in. Melt the buttery spread just until melted, then drizzle it into the milk mixture as you whisk to blend.
Pour this into your ice cream maker (I use a countertop model) and churn until frozen. Serve immediately, or scoop into a freezer safe container, seal, and store.
Non-Dairy Honey Ice Cream
Leftover brownie bites with Non-Dairy Honey Ice Cream
And I know I'm already serving ice cream, but you loved last night's dessert so much that I thought I'd share this little morsel with you. Believe it or not, we had leftovers.
Brownies & ice cream...need I say more?
I hope you enjoyed dinner ~ thanks for stopping by ~ see you tomorrow! xo
Brownies & ice cream...need I say more?
I hope you enjoyed dinner ~ thanks for stopping by ~ see you tomorrow! xo
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