Beyond Broccoli! Swiss Chard and Herbed Feta Omelet with Sunflower Seeds

Today I felt very, very glamorous. Like a movie star even. I scrounged through my closet, dusting off slinky pieces of silken camisoles and scarves that haven't seen the light of day in more than a decade. I carefully picked through my single drawer full of make up for a shade of eye shadow and a tint of lip gloss that would make me look glamorous without making me look desperately like I was grasping on to my  twenties  for dear life.






Why do you ask would I put myself through such torture? Because I, Gwen Wilson had been generously offered to do an official photo shoot with a real, live, professional photographer who is used to shooting twenty-something models from L.A. California.

 My neighbor and friend, Ron Brewer who recently moved here from L.A. very graciously offered to take my son's senior pictures a few months ago at NO  cost. They  turned out so, so amazing and it is a gift that we will cherish forever. At the same time he offered to do a photo shoot of me which I had mixed feelings about. Mostly it sounded like a lot of fun and a great opportunity but really, who was I kidding?  What was I going to do with  a bunch of pictures of myself looking like a tired mom-of-four?

Deep breaths..... Nice.. Calm.. Deeeeeeep breaths.......

Say's Me to myself and I:

I am not too fat. 

I am not too old.

I AM  a confidant, fun, happy-go-lucky sort of girl who can and  WILL  embrace  all of life's adventures and opportunities at the drop of a hat and  GO WITH IT!

Here are a few shot's of Britton that Ron took.

Pretty cool huh?




I haven't even seen the final photos from my shoot yet but it turns out I had a  lot  of fun. I felt pretty. I felt glamorous. It was a far, far cry from the every day routine of  mommy-hood.



What does this have to do with Swiss Chard Omelets?

Nothing. Absolutely nothing.  Other than the fact that today was a good day followed by an even better dinner. A dinner that took about 10 minutes to prepare and cook and one that all 4 kids ate willingly and happily. A dinner that I could feel very good about serving to my family and eating myself. One that I know YOU  will love too.



Without further ado,



Swiss Chard and Herbed Feta Omelet with Sunflower Seeds:

Swiss Chard and Herbed Feta Omelet with Sunflower Seeds:
SERVES 4      PREP TIME    10 MINUTES     COOK TIME    5 MINUTES    


Ingredients:
8 eggs (figure about 2 eggs per person)
1 small bunch swiss chard
1 small green zucchini
2 cloves garlic
1/4 cup chopped green onion
1/4 cup Raw unsalted sunflower seeds
1/2 cup herbed feta cheese
1 tablespoon extra virgin olive oil
1 teaspoon cracked black pepper
1/2 teaspoon Himalayan Pink Sea Salt
Optional:
Diced avocado


Putting it all together:
Roughly chop swiss chard and rinse thoroughly. Chop zucchini into small pieces. Smash garlic and mince, set aside. Finely chop green onion, set aside.
Whisk together eggs, salt and pepper.
 In a large cast iron or caphalon skillet, over medium-high heat, add oil. When hot, toss in swiss chard, let sit for a minute. Toss with a spoon. Add zucchini and toss to coat, let sit so for a minute so it will brown. Add garlic and stir for 1 minute. Do Not let garlic burn!
Pour eggs into skillet. Let sit for 1 minute without stirring!
Push eggs towards center of skillet with flat spoon working your way around the pan.
Add feta. slowly keep pushing eggs towards center of skillet until just set.
Remove from heat. Garnish with green onions and avocado.

Don't forget the sunflower seeds! They are a strong source of Vitamin E, Magnesium and detoxifier.

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Nutty Greek Quinoa Toss

It's amazing how easily one can gain a few pounds when your metabolism takes a nose dive in your late thirties. I mean honestly, can't a girl go on a nice relaxing cruise and sit around all day long on the back of a ship's deck looking out at the cold, serene Alaskan waters with her feet up on a wicker chair and be surrounded constantly with pastries, cheeses and berry filled crepes at all hours of the day without gaining 8 stupid pounds?

Apparently not. *Sigh.






Well, if that weren't a bad enough set back on my never ending fight against belly bulge then the 12 hour road trip we took this last weekend to Utah with 4 kids certainly put the nail on the diet coffin. While we did bring along apples and healthy trail mix, they went so well with Twizzlers and chocolate covered raisins that we decided to buy some cookies to top it off. Perfectly reasonable right?


Now, how to lose those 10 pounds gained in 2 short weeks after I've been fighting to lose 20 since who the hell knows when?    *Double sigh, big fat pout.

Here's the back of the ship where my sweetie and I  loved to sit and relax..... and snack.... a lot.

Can you blame us? I mean really. Look at the view. And the weather was just so unbelievably cool and perfect compared to the miserable heat we are used to here in Phoenix.

We didn't spend  ALL  of our time on our butts stuffing our mouths.
We had some pretty amazing adventures too.
Here we are zip lining through the 200 foot tall trees in Ketchikan, AK.  

Me and my baby sister Rachel.

Did I mention that due to the glaciers that swept over the land many years ago, the soil is only 4-6" deep?
Did you catch that? That's INCHES, not feet.


We were swinging from super tall trees that are hanging on for their dear lives in soil that is too shallow to plant carrots in!


Smart.

And we took one frieking amazing, hold onto your hats fast bike ride 32 mies from Canada back to Skagway, AK. This was by far the highlight of my trip! The scenery was breath taking. 

So, how to fit back into my pants?


It's a good thing I discovered quinoa some time ago and shortly after figured out how to make it unbelievable delicious.

It's the feta. No, it's the toasted pine nuts. NO! It's the white balsamic vinaigrette.

O.K., all of these things plus the squeeze of lemon, freshness of the parsley and zip of the sweet peppers make this quinoa toss very addictive and satisfyng. My tummy thanks me.

Ingredients:
1/2 cup uncooked quinoa
1 big handful grape or cherry tomatoes, cut in half
1 big handful sweet peppers minced
1 big handful parsley, minced
1 clove garlic
1/2 cup feta, crumbled
1/4 cup pine nuts
1 tablespoon extra virgin olive oil
1 tablespoon white balsamic vinaigrette
freshly cracked white pepper
squeeze fresh lemon juice



Put quinoa into a fine sieve and rinse thoroughly to remove natural 'soapy' film.  Cook according to package directions, usually 1:1 parts quinoa-water, bring to a gentle boil, reduce heat, cover and simmer for about 15 minutes.
If you please, toast pine nuts on a dry cast iron skillet until golden brown to bring out flavor.
Using a small food processor or knife, finely dice sweet peppers, garlic and parsley.
In a large bowl, toss together still warm quinoa, feta, peppers, parsley, pine nuts and tomatoes.
Drizzle in oil and vinaigrette. Toss to combine. Add lemon and pepper to taste.

Serve warm or chilled.

For dinner, we prefer the warm version where the feta is just slightly creamy and the flavors melt together.

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Focaccia Breakfast Rollups

These focaccia wraps were a very nice change from our usual breakfast. Usually we have something pretty simple, a.k.a,. fast for breakfast around here. When I do make something heartier on the weekends it's usually breakfast burritos or something of the like. I actually got this idea from a Starbuck's while Jim and I were out of town a while ago. They had a very simple, egg white, cheese ( i forget which kind) and spinach focaccia roll up. Of course these are much heartier, full of more veggies and of course way less expensive!

I was very happy with the result!

 You can't tell by looking at them, but the focaccia wraps were a very yummy change from tortillas

Ingredients:  (spinach or any of your fav veggies will work!)

Eggs, herbed feta, Leeks, mushrooms, Canadian bacon, asparagus, focaccia wraps,

 EVOO, Kosher salt, fresh ground pepper.

Putting it all together:

In a large non-stick skillet ( not teflon) heat 1 tablespoon EVOO over med-high heat.

Chop the white parts of the leeks and rinse very well in a collander.

 (leeks are roots and hide dirt in their layers)

Cut the ends off the asparagus and discard (about the bottom 1/4). Chop the remaining tops into thirds.

Add chopped bacon and asparagus to saute pan. Cook about 3 minutes.

 Add chopped leeks and chopped mushrooms. Cook 1-2 minutes more.

Meanwhile, whisk desired amount of eggs in a small bowl with 1 tabelspoon water and the feta.

Add eggs to saute pan, sprinkle with salt and pepper.

Using a rubber spatula, slide eggs towards center of pan, working your way around.

 Transfer ingredients to a bowl.

Wipe pan clean with a paper towel. Return to heat. Lower to medium heat and add 1 tabelspoon EVOO.

* I warm my focaccia in microwave for about 10 seconds to make them more pliable.

Fill  wraps with cooked ingredients.

Fold bottom of foccacia up and then sides, making an envelope with an open top.

Gently transfer to pan, folded side down. Cook about 1-2 minutes just to seal the wrap.

* Serve with fresh fruit!

**(always eat something RAW and a MUFA before/with your meals)

I just wanted to show you the folded/sealed side, not pretty I know ;-)

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Greek Summer Orzo Salad

Is it a Summer, Greek Orzo Salad or a Greek Summer Orzo Salad? It's all about your interpretation on the matter and how well your imagination is in working order. I like to think this is a  Greek Summer Salad because in my  imagination  spur of the moment whim to jump into my leer jet and fly to my summer home in Greece (have I mentioned that before?) this is what all the locals are eating on their white-washed balconies overlooking the pristine blue waters of the Mediterranean Sea. 




Ahhhhh, this is the perfect mix of flavors for tickling your taste buds without  over indulging yourself. I just love all of the wonderful flavors that are involved in Greek and Mediterranean foods:  Lemon, olives, oregano, feta, grapes, apricots, tomato, spinach, fish and olive oil. All on my Top 10 favorite ingredient list. Oh, that is 10! Exactly.

This pasta salad is pretty enough to take to a back yard barbecue or party.

feta cheese

It's no wonder that Mediterranean food is considered to be one of the healthiest out there. People who live in this region tend to eat a diet high in fat, but they also have a much lower incidence of cardiovascular disease and cancer than people in other parts of the world. Contrary to popular belief, eating certain types of fats with every meal is not only good for you but essential to a healthy, whole diet. For instance, the use of olive oil rather than other fats such as margarine or vegetable oil is good for your cardiovascular system and brain function. Olive oil is a monounsaturated fat that keeps your arteries healthy and your body lean and healthy.

photo and more info on healthy monounsaturated fats found here at Salut Wine

The whole Mediterranean diet, not just the olive oil is contributed to the healthy and happy lives of the people who live in this area. Typical Mediterranean foods are also very high in fiber and antioxidants from vegetables, legumes and nuts,  much higher than the typical Western diet and very low in saturated {bad} fat. Very little red meat is eaten in this region and milk consumption is limited as well, except for some cheese and yogurt.



I found this wonderful pasta salad at AJ's many years ago and set out to make it at home, for a fraction of the cost I might add. While orzo may look like a rice, it's actually a tiny pasta. It's simple to throw together and the tangy flavors of the dressing and feta are addicting. You'll find yourself craving this healthy salad and maybe even having a little late night snack so make sure to make enough for leftovers.

SERVES   6-8      TIME   20 minutes

Ingredients:

1, 16 oz package of Orzo

2 cups cherry or grape tomatoes cut in half length wise

1/2 cup red onion, diced

2 cups baby spinach leaves, chopped

1 cup Kalmata olives sliced in half lengthwise

1 cup feta, crumbled

1-2 tablespoons dried Greek Oregano

1/4 cup fresh parsley, chopped plus more for garnish

1/4 cup extra virgin olive oil

2-4 tablespoons white wine vinegar or juice from Kalmata olive jar

2 tablespoons fresh lemon juice

1/2 teaspoon salt

Putting it all together:

Cook pasta according to package directions. In a small bowl whisk together olive oil, lemon juice, oregano and salt. Set aside.

Drain Pasta and let cool. When cool, add tomatoes, olives, spinach, parsley and onion, toss to combine. Drizzle dressing over top and toss to coat. Add feta last so it doesn't completely break apart and toss gently to mix together. The dressing will wilt the spinach a little which is what you want.

Serve warm or cold.

This post is linked to

Mom's Crazy Cooking
Tasty Tuesday's

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Fasolia Gigantes with Herbs and Crumbled Feta: Original and Slow Cooker version

This is such a wonderful variation from the normal way we eat beans which is either Cuban style black beans or Mexican/Southwestern style pinto beans. I just can't tell you how wonderful these taste, especially with the freshly made sauce and then baked to perfection. I must thank Don from SortaChef for turning me on to this amazing dish. His site is wonderful and you must check it out right now! Wait!  Read my post first, then go read through his amazing collection of recipes using a wood fire oven.  Also, thanks to Pomi for sending me a variety of their boxed tomatoes to check out. I immediately thought of this dish to make using their fresh, boxed tomatoes straight from Italy.

A note on the safety of canned tomatoes

Most canned tomatoes {I've only found that Trader Joe's brand does not contain BPA or additives in their canned goods} are synonymous with high sodium and chemicals. They contain  preservatives, citric acid, toxic BPA and other additives, we all know canned tomatoes are not a good alternative to fresh tomatoes. A great way to “kick the can” is to bring safe, healthy tomatoes to the table like Pomì!

Pomì is a brand of 100% all natural, BPA-free boxed tomatoes straight from Italy. It is packaged in a SIG Combibloc without preservatives, additives, water or citric acid and the tomatoes are never grown with pesticides or through the use of genetically modified seeds. Pomì is also rich in Lycopene, a powerful antioxidant which can help decrease a person’s risk for certain types of cancers, such as prostate and lung cancer. The Pomi tom's made my sauce taste oh-so fresh and wonderful.

I ended up with a very fresh and rustic tasting dish. I love when you can actually taste the realness of something. Yes, fresh tomatoes are best of course but with produce inflation this is a good alternative.

This last time I made the gigantes, I didn't have any feta :(    I decided Feta is a must with these
but alas, they are not pictured here. Sorry. Mommy brain disclaimer should be stamped on my blog.

I have made Fasolia Gigantes before, once with this original method and twice in the slow cooker. I should say that these are the original and the lazy versions, but maybe that's redundant  ;)
The slow cooker method is still wonderful but maybe not quite as flavorful since skipping the final baked in goodness. If you make them in the slow cooker, still saute the onion, carrot and garlic for 5-7 minutes then add everything to the cooker. Cook on the lowest setting for 8-10 hours.

Traditionally, in Greece these are baked in a big wood fire oven which is on my 'Must Have Immediately' list. A girl can dream can't she?


recipe from SortaChef

SERVES  6-8     COOKING TIME  90-120 minutes

Ingredients:
2 cups Greek giant beans (if you can't find them, use Great Northern beans)
1 large sweet onion, coarsely chopped
2 large carrots, coarsely chopped
3 large cloves garlic, minced
1½ teaspoons Greek oregano
1½ teaspoons thyme
2 ounces of Greek olive oil, divided
1-28 ounce can plum tomatoes
1 tablespoon tomato paste
1½ teaspoons salt (preferably grey sea salt)
½ teaspoon fresh cracked black pepper
2 teaspoons sugar


Crumbled feta and flat leaf parsley or fresh thyme for garnish






MAKING THE FASOLIA GIGANTES


*Soak beans overnight in cold water to cover by an inch or more. Minimum soaking time: 8 hours.
Note: There is no absolute cooking time for these beans, so your teeth will have to tell you when they are cooked through without becoming mushy. Once they have attained the right texture, they will hold that throughout baking in the red sauce.


If you follow directions below and bring pre-soaked gigantes to a soft boil in about 15 minutes, the shortest cooking time from that point will be 50 minutes. After that, you’ll want to bite-test a bean every ten minutes; when the bean’s flesh gives all the way down with no hard bit in the middle, your beans are cooked to perfection.


Cook the gigantes: Drain the soaking water and replace with cold water to cover by at least an inch. Over medium heat, with a lid half cocked over the pan, bring the water slowly to a boil. This should take 15 minutes.
Boil gently with the lid partly covering for 50 minutes, at which point you want to test the beans every 10 minutes for doneness.  Beans are cooked when you can bite through a bean without encountering resistance in the middle. The varying cooking time depends on how old the beans are among other things.


Once beans are tender, pour into colander to drain the water. Put beans into a baking dish, drizzle with olive oil and sprinkle with salt, and set aside.


Make the sauce: While the beans are cooking, simmer the onion, carrot and garlic in 1 teaspoon of olive oil over medium heat in a large frying pan or skillet. Sprinkle with some of the oregano and thyme.


After about 5-7 minutes, when the onions are translucent and slightly brown at the edges, add the juice from the tomatoes while scraping browned bits from the bottom of the pan with a spatula. Add tomato paste, whisk to combine. Chop the tomatoes (I do this with kitchen scissors in the can) and add to the veggies. Add the sugar, the salt and pepper and let simmer for at least 30 minutes, stirring as necessary to keep from sticking. Add ½ cup water and continue at a bare simmer until ready for the next step.


Preheat oven to 375°


Pour the sauce evenly over the beans.  Drizzle on any remaining olive oil and sprinkle with the remaining herbs. Bake for 30-40 minutes until most of the liquid has been absorbed into the beans.


Serve warm with a bit of crumbled feta and herbs sprinkled on top and with pita bread and Kalmata olives.

I like to eat this Greek dish while sitting on the patio of my summer home in Greece. {I call it dreaming, not denial}

picture credit

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Sun-Dried Tomato and Feta Turkey Meatloaf

First, let me just say that I have never liked meatloaf, or any red meat for that matter. I mean there is absolutely nothing glamorous about your traditional meatloaf. Even the name leaves much to be desired, a big loaf of meat, Mmmm.

So, why then did I decide to make meatloaf for dinner tonight? I'm glad you asked. I have a meat and potato loving husband and 3 energetic, growing boys who happen to not share my aversion to red meat. In fact, my teenage son has begged me on more than one occasion to "Please, please make some meat for dinner mom! I'm a growing man for crying out loud!" The agony, the shame!

So, in order to keep my sweet young men happy and healthy, I came up with this compromise. Actually, dare I say, I really liked it, loved it even *gasp! The flavors in this.... ehhemmm, meatloaf, were really quite gourmet. Right up my alley. Simple, inexpensive, healthy and full of flavor!

PREP 5 minutes    COOK TIME 45-50 min     SERVES 6

Ingredients:

1/2 cup plain bread crumbs (don't bother with the store bought can, leave a piece of bread on the counter for a few hours covered with a paper towel, then crumble.)

1/3 cup chopped fresh flat-leaf parsley (have I mentioned how awesome fresh herbs from your garden are?

1/4 cup chopped herb marinated sun-dried tomatoes (you'll find another use for them, I promise)

2 cloves garlic, minced

2 eggs, at room temperature, lightly beaten

2 TBSP whole milk

1/2 cup crumbled feta (trust me!)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 lb ground turkey
1/4 cup finely chopped yellow onion

Directions:


Place oven rack in the center of the oven. Preheat the oven to 375° F.


Spray a 9 by 5 inch loaf pan with cooking spray.


In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.


Carefully pack the mixture into the prepared pan and bake until the internal temperature registers 165°F on an inserted thermometer, about 45 minutes.


I removed the loaf, emptied the juices that had accumulated on the top, then put it back in the oven on BROIL for about 5 minutes so the top browned nicely.


Remove from oven and let rest for 5 minutes!


Serve with a big, colorful salad!

PRINT THIS RECIPE

Nutrition Facts


Serving Size 1 (126g)
Recipe makes 6 servings
Calories 218
Calories from Fat 101 (46%)


Amount Per Serving %DV
Total Fat 11.3g 17%
Saturated Fat 4.3g 21%
Monounsaturated Fat 3.7g
Polyunsaturated Fat 2.0g
Trans Fat 0.2g
Cholesterol 141mg 47%
Sodium 641mg 26%
Potassium 335mg 9%
Total Carbohydrate 9.4g 3%
Dietary Fiber 0.9g 3%
Sugars 2.3g
Protein 19.0g 37%

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