April 7, 2017

Ready, Set, Weekend With Simply Beautiful Eating

I just wanted to share a little secret with you. I completely forgot about this recipe and the accompanying photos. Most likely because I’m living in renovation (hell) disarray and it’s been a messy, long and arduous process. As most of you know, I’m “kitchenless”, which means I have no stove, oven or full size sink.

Oh, I know what you’re thinking. She’s suffering  from the dreaded “Woe Is Me Effect”. Well, you’re right. Working from an upstairs bathroom isn’t my idea of fun. Every time I look to my left while preparing our salad, I see a TOILET. I can’t seem to justify preparing a meal in a room with a commode. I just can’t.

Anyhoo. You need a stovetop and an oven to make this recipe. Don’t even try to make this on a hot plate because it will end up being an omelette and not a frittata.

What’s the difference? I’ll tell you.

Frittatas are cooked in a cast iron pan or oven-safe skillet because they are started on the stovetop and then finished in the oven. And, unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center.

Why is this great? Because I seriously SUCK at making omelettes. No matter how slippery slidey the pan is, mine always seem to fall apart and break upon flipping or folding. Yes, I know there are tricks of the trade, but being an “omelette chef” is not in the cards for me. It’s just NOT.

These tomatoes were actually from our summer crop in the garden. That’s the clue on how old these photos are because right now our garden is in spring thaw mode. Nonetheless,  tomatoes are readily available at the market year round, so you needn’t worry about growing your own, unless you happen to have a hothouse in your backyard.

The other thing I love about this recipe is that it reminds me of a party. Here’s what you need to do right now. Grab your friends, partner, husband or wife and dance around the room saying FRITTATA several times. I’m going to do that later tonight. Perhaps it will put me in a better mood when I’m slinging salad in the washroom. Cha cha cha.

GREEK ROASTED TOMATO FRITTATA

– 1 tablespoon olive oil
– ½ cup grape or cherry tomatoes, halved
– 1 cup baby spinach
– 3 – 4 large eggs
– ½ teaspoon kosher salt
– ¼ teaspoon ground black pepper
– 1 ounce feta cheese, crumbled
– ½ cup chopped red or yellow peppers
– 2 tablespoons chopped chives
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill

1) Preheat the oven to 350F.
2) Add the olive oil to the tomatoes and place on a cookie sheet to roast for 10 -15 minutes, or until tomatoes burst open and are nicely caramelized.
3) In the meantime, whisk the eggs in a bowl with a fork. Add the feta, spinach, red pepper, chives and mix well. Season to taste with salt and pepper.
4) Heat an 8 or 9 inch cast iron pan on your stovetop and place the roasted tomatoes in, then pour the egg mixture on top of the tomatoes and give everything a good stir, don’t overcook – the frittata will set in the oven.
5) Place the pan in the oven for 15-20 minutes. The cooking time will depend on the thickness of your frittata. Simply stick a sharp knife into the middle to test if it has cooked through. Serve warm with a sprinkle of fresh parsley, dill and additional feta cheese.

xx, Debi
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March 29, 2017

Chef Luke makes Challah Bread Pudding

If there is one thing that Chef Luke absolutely lives for it’s challah. He loves making it, eating it, frying it up as fresh toast…you name it. So when we came across a Weelicious recipe for Challah bread pudding we thought mmmmmmm let’s make it!

Weelicious is our favorite chef for kids recipes. She uses healthy ingredients and her recipes are so easy to follow not to mention always delicious!

Luke’s favorite part of this recipe was ripping apart the challah…eating chunks of it while doing so. And my favorite part? EATING this pudding! It turned out so crispy and delicious. YUM!

Now you can watch Chef Luke in action making this bread pudding which would be perfect for a brunch or to serve to the Moms at your kids next playdate.

Recipe by Weelicious
Video by Maggie Antalek
Photos by Abby Copleston

xx, Seri
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March 27, 2017

For the Host Gift Box

Though it’s freezing cold on the east coast, it’s officially spring. We cannot wait to break out our open toed shoes and put on a flow-y dress but until then we are making all our spring party plans!

What’s on tap for us? Easter and Passover. I host Passover dinner which always involves a great deal of cooking, setting the table and then cleaning it all up. When a guest recognizes this by showing up at the door with a hostess gift, it makes me feel extra special and really happy.

It’s not always easy coming up with a gift for the host though. Sure you can pick up a bottle of wine or flowers but doesn’t it feel good to put a little thought behind a gift like this?

We are now offering the Host Gift Box filled with the cutest items that any host will love! You can buy this box and when it arrives on your doorstep it’s ready to be gifted. OR you can send it direct to your host if you want him or her to receive it in advance of the event.

Inside the box we’ve included a small, gorgeous bottle of rosé, pretty paper straws that your host can stick directly into that bottle of rosé, festive napkins and dessert plates, party blowers and a stunning wine tote from Nashchic.

Did we not just make your life SO EASY? You’re welcome.

Shop the Box here and Have a hoppy Spring!

Photos by Maggie Antalek

xx, Seri
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March 17, 2017

Ready, Set, Weekend With Simply Beautiful Eating

Green isn’t limited to shamrocks and leprechauns. At this epic spread, it’s the inspiration for a healthy, yet hearty lunch that offers a spread of crudités with green goddess dip, mini fruit-topped pavlovas, and iced green tea.

Here’s what comes to mind when I think about St. Patrick’s Day: loads of green food, rainbows, pots of gold, shamrocks and of course, leprechauns. Even if you’re not Irish, you can create, style, cook, bake and host a gorgeous and elegant St. Patrick’s Day party!

This table offers a lush meets luxe dining experience. Think green and leafy intertwined with white and gold accents for your table settings. In keeping with the traditions of this theme, I used all of Martha’s recipes to blend together a wonderful, healthy lunch for family and friends.

One of the most eye-catching details at this table? The four-leaf clover napkins! Since this holiday is always fun and festive, I wanted to try my hand at napkin-folding. The only problem I have with this type of challenge is following instructions. This was a perfect job for my husband to tackle. (I bet you didn’t know that he is an expert napkin folder. Now you do!) He has so much more patience when it comes to tasks like this, it’s wonderful. Here’s how!

One thing I loved doing for an anniversary party I hosted recently, was a DIY garland for the table runner. It was super easy, reasonably priced, and packed a punch as a focal point for a simply beautiful centerpiece. For this garland, I included frisée (pronounced “free-ZAY”), which is used to refer to a variety of endive with curly, pale green or yellow-ish leaves. I created the garland with an edible factor, which is also appealing to the eye.

Let’s get back to the food. I chose these recipes carefully, based on three ingredient colors: green, white, and a pop of gold. For a quick appetizer, I created a wonderful crudité platter with green goddess dip.

My main course dishes were super healthy, green, and packed with protein. A warm quinoa and chicken salad, baby bok choy with ginger and garlic plus a refreshing salad with buttermilk dressing.

Don’t forget a signature mocktail. I served a cool and refreshing iced green tea with cucumber, which paired perfectly with the meal.

Lastly, dessert was easy: mini pavlovas garnished with fruit and a fresh herb that kept the St. Patrick’s day theme going — green grapes, kiwi, and mint.

Wishing you a pot of gold and all the joy your heart can hold.

Here are some quick tips for hosting this party:

Get festive with your food, think green and clean.

Showcase your creativity by cutting foods into pretty themed shapes. For example, a green pepper sliced width-wise looks exactly like a shamrock or four-leaf clover.

Give your tablescape a focal point, like the DIY garland.

Incorporate traditional with a modern twist: a four-leaf clover napkin, gold drinking straws, confetti and a menu filled with color themed food.

Include a signature “green” drink.

Have fun!

Credits
Author/Photographer/Stylist: Debi Traub | @simplybeautifuleating created exclusively for

Martha Stewart Living

Party props: Little Miss Party

Tableware, Props: Pier 1 Imports

Florals: Irene’s Floral

Tableware, Props: HomeSense (U.S. readers can shop similar product at HomeGoods)

View all recipes by clicking on the pictures above

xx, Debi
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March 8, 2017

How to host a brunch with a Savory Crêpes Bar

We were so spoiled when our friend Jennifer of Crêpes à la Maison asked if we’d like for her and her chef JC to come over and set up a Crêpes bar in our office….

We were like YES!  We’ll invite our friends, bring it!

Well did Jen ever bring it.  She lugged over a huge Crêpes machine, her adorable French chef and a variety of fresh ingredients to top with.

Chef got to work very quickly and whipped up a custom crepe for each of our guests. Some with ham, some with eggs, some with ratatouille that Jen made the night before!

My favorite part was being able to top each Crêpes with the toppings of my choice. I love the taste of fresh herbs all over my food and I just love love the spicy bite you get from scallions.

Everyone was ooohing and aaaaahing, just as you do when you indulge in French food.

What a fabulous tradition and delicious meal for a friendly lunch or a festive celebration.

We love you Jen! You are welcome over with Chef JC ANYTIME!

Photos by Abby Copleston

xx, Seri
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