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October 31, 2005
Happy Hallo-Tatta!
This fritatta thing may be getting out of control.
For Halloween surprise, I had planned to make pumpkin pizzas. Create the pumpkin sauce (1 cup pumpkin to half cup fat free plain yogurt, a little broth if need be, stir, spice as you will -- I like garlic and salt or curry and paprika), top a low-carb tortilla with it as though it were tomato sauce, and then decorate to make faces: zucchini disks for eyes, diced tomato to form a mouth, an olive nose... or maybe olive eyes and a squash disk nose... you get the idea. But Whole Foods didn't have low carb tortillas and we didn't have time to go to Trader Joe's so we're in a state of low carb tortilla hoarding. I'm saving them for the surefire hits: CR Zoned pizza and CR Friendly Quesadillas.
Therefore, this year, Halloween dinner will be the Hallo-tatta. That's right. Fritatta with pumpkin and carrots. Stir one half cup canned pumpkin and one half cup fat free plain yogurt along with 61 g chopped carrots into a cup of eggwhites. Add a little salt and some garlic powder and curry powder. Bake on 300 for at least an hour, covered with foil, checking to see if it's cooking through (that's why you need Pyrex bowls.) When removed from oven and ready to serve, top with a fourth cup of fat free ricotta dusted with curry powder and a teaspoon of flax oil. I'll be serving the apple cranberry bake with a teaspoon of hazelnut oil on the side, plus hazelnuts. That's our fall surprise meal... not as exciting as the pumpkin pizzas, but at least somewhat seasonally appropriate.
The Apple Cinna-tatta went over very well on Sunday. I baked 200 g apples (diced and covered with cinnamon) into 352 g eggwhites. I realized that I had forgotten the yogurt, so when it was ready to serve I put a fourth cup of fat free ricotta dusted with cinnamon on top. MR loved it! He is now a big fan of fat free ricotta, and will be getting it at almost every meal. On the side I served leftover olive tapenade in a glass dish on a white plate surrounded by baby carrots for dipping, laid out to make little sunshine rays. I told MR that he couldn't come down until he was called, since I wanted to do a little presentation. He looked at me in confusion until he figured out that I mean I wanted to present the food in an attractive manner, not that I was planning a Powerpoint presentation or some such thing. He loved the tatta variation.
For dinner I tried to make Carolina BBQ Quorn with coleslaw. MR had purchased some coleslaw cut cabbage with carrots at BJ's, and I had asked around for recipes. I had to run an unexpected errand right before dinner, so I didn't have adequate time to prepare, and ended up with a perfectly respectable cabbage and yogurt salad that tasted okay but wasn't coleslaw. Fat free plain yogurt, lemon juice, red wine vinegar, garlic and balsamic vinegar (for sweetness and tang.) Not bad, but not coleslaw. A conversation about KFC coleslaw ensued, and I am not sure if I am mis-remembering, or if KFC coleslaw is really different in the Southern United States than it is in Canada. Could everyone please describe the look, feel and taste of KFC coleslaw in your region? Thank you.
I'll be working right up till dinner tomorrow night, so I am going to put together dinner for tomorrow tonight. I think I'll lasagn-ish with loads of fat free ricotta, now that I know how MR loves it.
As usual, I am a woman obsessed.
Posted by april at October 31, 2005 7:04 AM
Comments
Not to rain in on your parade but it is "frittata" :-)
Posted by: Curious at November 4, 2005 2:55 PM