Some wonderful ideas to try when entertaining

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November 21, 2007|By Kate Shatzkin | Kate Shatzkin,SUN REPORTER

Seriously Simple Holidays

By Diane Rossen Worthington

The Healthy Hedonist Holidays

By Myra Kornfeld

Simon & Schuster / 2007 / $19.95

This paperback offers fodder for a year of "multicultural, vegetarian-friendly holiday feasts," including recipes for Ramadan, Kwanzaa, Chinese New Year and Cinco de Mayo. There's plenty for poultry and seafood eaters, too, such as a variation on gefilte fish for Passover and an Ethiopian chicken stew for Kwanzaa. I did wish for some at-a-glance graphics to let me know which recipes were vegan.

kate.shatzkin@ baltsun.com

Pasta Frittata

Serves 6

8 large eggs

3/4 cup grated sharp cheddar, Comte or jack cheese

salt and freshly ground black pepper

2 tablespoons olive oil

3 zucchini, thinly sliced

3 garlic cloves, minced

2 1/2 cups cooked thin spaghetti

1/4 cup thinly sliced, well-drained sun-dried tomatoes packed in oil

1/2 cup ricotta cheese

Preheat the oven to 350 degrees. In a medium bowl, whisk together the eggs, cheese and salt and pepper to taste until the eggs are frothy. In an ovenproof skillet large enough to hold the zucchini in one layer, heat the oil over medium-high heat.

Saute the zucchini, turning with tongs, for 5 to 6 minutes, or until golden on both sides. Add the garlic, spaghetti and tomatoes and cook for 2 minutes, or until the garlic is fragrant and the pasta is well blended.

Add the egg mixture and evenly distribute the vegetables and the pasta. Reduce the heat to medium-low and cook, stirring occasionally, for 7 minutes, or until the bottom is lightly set. Arrange spoonfuls of the ricotta evenly on top of the frittata.

Place in the oven and bake for 10 to 15 minutes, or until the frittata is puffed and brown. Let cool slightly. Serve hot or at room temperature, cut into wedges.

From "Seriously Simple Holidays"

Per serving: 333 calories, 18 grams protein, 20 grams fat, 8 grams saturated fat, 21 grams carbohydrate, 1 gram fiber, 307 milligrams cholesterol, 212 milligrams sodium

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