Month: August 2014 (Page 2 of 4)

Recipe for Green Bean and Tempeh Potato Salad

August 21, 2014 / Dragonfly Home Recipes / 0 Comments

Green Bean and Tempeh Potato Salad

Servings: 4-6
Time: 20-30 minutes
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Ingredients:

1 8-ounce package of tempeh, cubed
2 1/2 pounds potatoes (any kind), unpeeled and cubed
1 cup green beans, washed, with ends snapped off, and chopped
2/3 cup rice vinegar
1/3 cup olive oil
1/4 cup Dijon mustard
1/4 cup maple syrup
5 green onions, finely chopped
parsley to garnish
2 Tablespoons olive oil for the pan

Directions:

Fill a large pot with salted water. Place cubed potatoes in the pot. Bring to a boil, then reduce heat to simmer. Simmer gently for about 12 minutes, or until potatoes are tender when pierced with a fork. Add the green beans to the pot with the potatoes about the last three-to-five minutes of cooking time, just long enough to make the beans crispy-tender, but not mushy. (You could also simmer the beans in a separate pot if you wish.) Drain the potatoes and beans.

While potatoes are simmering, pour 2 tablespoons of olive oil into a skillet. Heat to medium. Place the tempeh in the skillet and lightly brown it, stirring often, for about 5-7 minutes.

In a large bowl, whisk together the vinegar, oil, mustard, and maple syrup. Add the tempeh, potatoes, and green beans. Gently stir until everything is combined. Salt and pepper to taste. Top with a tablespoon or two of chopped fresh parsley. Enjoy!

Feta-Parmesan Frittata

August 6, 2014 / Dragonfly Home Recipes / 0 Comments

We have some good friends (who also happen to be neighbors), and they are raising ten hens. I get our eggs primarily from them, and these eggs are some of the best eggs I have ever tasted. The eggs are fresh, and I know they are free-range chickens, because I see the hens wandering all over their grassy yard, energetically pecking at the ground and eating all the natural things chickens love to eat. Since these eggs are a great source of protein and omega-3 fatty acids, I like to find ways to use them to feed my family. The frittata recipe I have posted below is very simple and basic, which at least for my family makes it kid-friendly. The recipe is also quick and easy to make, which is a bonus on busy days. All you need are eggs, Parmesan and feta cheese, a little olive oil for the pan, and some fresh chives, if you like chives. Or if you are aiming to please different tastes, as I was this morning, you can put chives on just half of the frittata. This time of year, a frittata tastes delicious with fresh, juicy, ripe tomato slices on the side. And if you have some frittata left over, it also tastes good cold between a couple of slices of bread and tomato. There are countless ways to add vegetables and more herbs to frittatas, but for this recipe I have kept it simple, and sometimes that is the best.

Recipe for Feta-Parmesan Frittata

August 6, 2014 / Dragonfly Home Recipes / 0 Comments

Feta-Parmesan Frittata

Servings: 2-4
Time: 15-20 minutes
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Ingredients:

4 eggs
3-4 Tablespoons grated Parmesan cheese
2-3 Tablespoons crumbles feta cheese
a handful of chopped fresh chives
1 Tablespoon olive oil for the pan

Directions:

Preheat your oven to 375 degrees. Crack the eggs into a bowl and stir them well. Pour the olive oil into an oven-proof skillet (If you don’t have an oven-proof skillet, a pie plate will work as well). Swirl the oil around to coat the bottom of the skillet. Pour the eggs from the bowl into the skillet. Sprinkle the cheeses evenly over the eggs. Bake for 8-10 minutes, or until the frittata is solid when you shake the pan. If desired, sprinkle with chopped fresh chives. Let it cool for about 5 minutes, then slice and serve with fresh tomato slices and toast. Enjoy!