

The Hidden Life of, “Vanished,” a novel by Mark Bierman – Happiness Between Tails
Click H-E-R-E for my new podcast page at AnchorFM. This week’s episode is the audio version of “The Hidden Life of Vanished, a novel by Mark Bierman,” which you can read the text version of H-E-R-E.
At the Happiness Between Tails podcast page, you’ll also find links to subscribe, hear, and share it via most any platform, from Spotifyand Apple Podcasts, to Google Podcasts and Pocket Casts, along with RadioPublic and Castbox and Stitcher and more, plus an RSS feed. The full list of 50+ places is LinkTree.
Cooking is how my husband, Khashayar, unwinds — and since his work has been super busy lately — in his spare time, he’s cooked up a storm. It’s as great for my tummy as it is for allowing me time to write my novels (more about them).
As usual, he’s as interested in coming up with plates as healthy and tasty as they are appealing. It’s always best to read an entire recipe to the end before setting out to shop for ingredients and cook. Here’s his latest recipe.…
Sweet Potato Veg Frittata by Khashayar Parsi
Step 1
Combine…
- Sweet potato, 1 large, shredded
- Parsnip, 1 medium, shredded
- Onion, 1 medium, diced small
- Mushroom, 1/2 pound, diced small
- Eggs, large, 4
Seasonings to Taste…
- Salt
- Black pepper
- Red pepper
- Turmeric
Step 2
Mix in…
- Cheddar cheese, extra sharp, 3 ounces, shredded
- Tahini 1/2 cup
Step 3a + Step 3b
Add…
- Olive oil, 2 tablespoons
…to a non-stick 12-13” sauté pan. Cook on medium heat for about 45 minutes, until browned. Flip half-cooked frittata onto a plate.
While the frittata is cooking, roast…
- Zucchinis, 6 medium, sliced into thin medallions
- Rubbed with olive oil and seasoned to taste
…on parchment paper in a 350 degree oven, until the zucchinis are browned, which will take roughly half an hour.
Step 4
Add the remaining…
- Olive oil, 2 tablespoons
…to the pan, and sauté the other side of the frittata for 30 minutes, until browned.
Step 5
- Greek yogurt and shallots…
Transfer the cooked frittata to a platter. Decorate with spirals of zucchini, dollops of Greek yogurt mixed with shallots, and sprinkles of dill.
Serves 4 to 6 people. Pairs great with a salad like this one of beets and greens…
Hungry for more of Khashayar’s healthy veggie recipes? H-E-R-E and H-E-R-E and H-E-R-E and H-E-R-E and H-E-R-E are some, and for even more, type KHASHAYAR into the search bar on this site.
Do you mostly eat in or out?
[…] (For an audio version of this post, click H-E-R-E.) […]
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It is great that you husband cooks, da-AL. Mine also does from time to time and we often cook together. We cook over the weekends and it is a stress reliever for us too. Thanks for this lovely recipe.
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you’re lucky you like to cook together — I find I get too distracted when others are in the kitchen with me
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Terence is quite a big help and he has a good touch with spices.
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[…] (For an audio version of this post, click H-E-R-E.) […]
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I love cooking too. That way I know what I’m eating. We mostly eat in. When we eat out, we normally go to an Indian or Vietnamese or Moroccan restaurant.
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likewise — I also like to appreciate what I put into my food — ie if I’m eating sugar, I want to fully experience how much I’m putting in, etc
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Absolutely. Speaking of sugar, I’ve become an expert at making cakes with no or very little sugar. I find brownies or chocko souffle or apple pie banana bread much tastier without.
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me too. I think they add sugar because then cook can mindlessly follow recipe & not judge whether fruit is sweet enough…
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And it’s like drug. You get hooked easily. No wonder bakeries smell so good.
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