Archive for July, 2011

The omg omelette
July 7, 2011

My garden has really been humming along.  Every day I pull off several fruits of my labor, usually cherry tomatoes.  No really, every day I have a huge handful!  I recently pulled quite the bounty and as it was filling up the shelves in my fridge, I was trying to decide what to do with it all.  In particular I had my first shiitake mushrooms I harvested, some poblano peppers, onions, and more cherry tomatoes and herbs than I know what to do with.

Hm, how can I get all of those flavors together.  An omelette!  Little did I know it would turn into an omg, so good moment!  I made enough for 2 full servings.  I may have eaten the entire thing.  All of it.  Could not get enough!  But I biked 20 miles that morning, so I was replenishing carbs and protein right?

Feel free to add other seasonings.  I had intentions of using several different kinds, and partly forgot to add them, and partly decided it just didn’t need anything else.  The feta and the dill really added so much to really flavor everything.  Plus, add in the mild heat of the poblano and the smoky, earthiness of the shiitake and it’s such a surprisingly wonderful complement of flavors!

OMG Omelette
2 servings (unless you’re me)

3 eggs
1 small poblano pepper, diced (they don’t grow to full size here, so about the size of your palm is good)
2 shiitake mushrooms sliced into short strips
1/2 cup (or so) of yellow and purple cherry tomatoes, quartered from the stem side
3 small onions (like scallions), sliced
fresh parsley, chopped
fresh rosemary, chopped
fresh dill, chopped
olive oil
salt
pepper
soy milk
sundried tomato feta, crumbled
shredded parmesan/asiago/romano cheese mixture

In a very small frying pan, heat a teaspoon of olive oil over med-hi heat.  Add the onions, peppers, and mushrooms. (Save the tomatoes until last!)  Lower temperature to medium or med-low and continue to cook until mushrooms just start to brown.  Do not overcook any of the veggies.

In a medium bowl, whisk together the eggs with salt and pepper and add milk just as you would for any omelette or egg dish.  Then whisk in the herbs.

In an omelette pan or medium sized frying pan, heat a couple teaspoons of olive oil over med-hi heat.  Add the egg mixture.  Watch this carefully, you may need to lower the temperature.  You do not want the eggs to cook on the bottom too quickly.  I am not a master omelette maker, so I recommend you google omelette cooking techniques.  I certainly made some mistakes this time.

Once the omelette is mostly cooked through (will still be a little runny on top), and you are able to slide a spatula around the edges and up under it, place the cooked veggies, the tomatoes, and the cheeses on half of the omelette on the side closest to the handle on the frying pan, adding the cheeses as well.  Holding the handle angle the pan downwards and use the spatula to flip the other side over the veggies and cheeses.  Allow to cook a little longer and to heat up the veggies and melt the cheese.  If you’re really talented you can flip the whole thing over to cook some more on the other side so you don’t get too brown on one side.

When cooked to your desired amount, serve with some extra tomatoes and feta on the side.  omg so yummy!

(As you can see, mine was not pretty, nor is my picture, but damn it was good!)

Advertisements

Fresh easy smoothie
July 6, 2011

I’ve been saving up some food posts forever.  And I’m just giving in and posting them now.  Last weekend I made the best smoothie from scratch.  I love smoothies, but they are actually not as healthy as most people think. They’re usually loaded with sugars, calories, fat, protein (adding on more calories), etc.  The best way to avoid that is to keep it as simple as possible and make your own.  At a smoothie store, you don’t know what they are putting in it, how fresh the fruits are (or if they’re even using real fruit), or what kind of additives and supplements they include.

So, keep it simple.  Keep it as close to just fruit and ice as you possibly can.  Keep in mind a banana can add a lot of body and substance to a smoothie without loading it down with milk and powders.  The basic ingredients are ice (duh), fruit (berries work well, but just any soft-ish fruits are great), banana (if you’re so inclined), and then you can add juice or water to make it more liquid and if you’re inclined include some milk/soy milk/or yogurt.  For this smoothie, I was in a hurry to run some errands, but needed to eat my morning yogurt, get some other food in me since it was pushing past lunchtime already, and I wanted something cold because let’s face it, July in Nashville = purgatory heat!  So this is a great way to do all those things, especially beat the heat.

Unfortunately I don’t have a picture of this lovely pink strawberry banana smoothie.  It was so delicious, I sipped it down before I could get a picture.  Plus you don’t want it to melt right?

Strawberry Banana Yogurt Smoothie

1.5-2 cups ice (adjust to your frozen preference. I like mine pretty icy/crunchy for more texture)
6-8 medium to large strawberries (adjust to taste)
1 large banana
1- 4oz. container of strawberry fat free yogurt.
3/4-1.5 cup of Pear Cinnamon Cider (this came from Trader Joes but regular apple juice or cider would work)

In a blender, add 1/2 of the ice, capped strawberries, banana cut into pieces, yogurt, 3/4 cup cider/juice.  Pulse to break up ice and blend ingredients.  Add more ice and cider to taste and more strawberries if necessary.

Tip: Pulsing will break up the ice and move it down to the bottom, rather than leaving it on one setting where the bottom gets blended more than the top and wears out the motor of the blender.

Pour and enjoy!!