May 18, 2009

I recently entered my Garden Omelete recipe in this blOg yOur Omelet event.  If you like omelets as much as I do, be sure to check out the final roundup today on Spanish Recipes. With a total of 33 entries, there's an amazing variety of omelets, frittatas, and quiches in this roundup.

I've loved omelets for as long as I can remember. When eating out for breakfast or brunch, I almost always order an omelet.

On my little R&R getaway this weekend, I ordered a very simple bacon and cheddar cheese omelet from the restaurant at the club house. Normally, I like some veggies thrown in there, but since I was in vacation mode, I guess I didn't want to think too much about it and the first thing that came to mind was bacon and cheese! It was perfect.

For Mothers Day last Sunday, BigT, HayHay and I went to the local spot at the Harbor for a full blown all you can eat Sunday brunch. BigT was being good, so he only got a small plate. HayHay, on the other hand, managed to consume three gigantic plates of everything from ham, roast beef, eggs benedict, sausage, bacon, potatoes, pancakes, biscuits, waffles, and chicken. He even ate something on his plate that BigT asked him what it was and he didn't even know. It turns out that it was some sort of fish. (Ahhh! To be 15 again!)

I, of course, ordered an omelet. I ordered a bacon, mushroom, spinach, tomato, and cheese omelet and I was a happy little camper. I'm pretty easy to please. If someone else is doing the cooking and cleaning, it's all good!

All this talk about omelets is making me want one! I wish I could twinkle my nose and have a nice garden omelet appear in front of me right now! 🙂

~LilSis

April 30, 2009

One of my favorite spots for Sunday Brunch used to be Charlie's by the Sea.  It was one of the most beautiful spots right on the sandy beach in Cardiff. We used to go there quite often. We would let HayHay surf right out in front where we could watch him while we leisurely enjoyed our brunch on the patio. And, we always took our out of town guests there. Unfortunately, they closed their doors last year. I haven't found another spot like it since.

One of my favorite things to order from their Brunch menu was their Garden Omelet. I was really craving one this past Sunday, so I decided to make one for myself. Since the guys were golfing,  I actually got to make something for just me, myself, and I!

I must admit that it turned out pretty darn good. It was very similar to the one that they used to serve at Charlie's by the Sea, except I think I used more veggies!

Since I used three eggs, I cut the omelet in half and hid the other half in the fridge for my breakfast the next day. (At my house, if you want to guarantee that your leftovers are still around the next day, you have to hide them.)

Here's what the yummy inside looked like as I dug into it.

The quantities of  the ingredients in this omelet are approximate. You could add more or less of any of these ingredients or substitute any one of them for your own favorite veggie! (That's why I'm better at cooking than I am at baking. I really do NOT enjoy having to measure every ingredient and I have no clue when you can and can't substitute in baking.)

Garden Omelet

1 tsp. olive oil
1/2 c. asparagus, cut into pieces
1/2 c. baby portobello mushrooms, sliced
1/2 c. fresh spinach, torn into pieces
1/4 c. petite diced tomatoes
3 large eggs, beaten (I put a dash of Frank's Red Hot in the eggs)
1/4 c. shredded cheese (I used Sargentos 4 Cheese Mexican)
salt and pepper, to taste
a few snips of chives
Frank's Red Hot, to taste

I start off my omelet like a frittata because I like my veggies all mixed into the eggs, not just tucked inside the omelet. Begin by sauteing the asparagus tips and the mushrooms in the olive oil for about 5 minutes or until the asparagus softens a little. Then toss in the spinach until it wilts. Next, add the tomatoes and stir just until blended in with other veggies. Now, pour the eggs over all the veggies. Cook until the egg sets well enough to flip the omelet. Once flipped, I sprinkle on the cheese and fold over. Sometimes, I might flip it again, if I want to brown both sides a little.  Slide onto a plate, add a dash of salt, pepper, a few snips of chives and top off with some Frank's Red Hot, to taste.

I hope you enjoy this omelet recipe or your own version of it.  I change mine up almost every time I make one. I think I enjoy making them so much because they are quick, easy, and can be pretty healthy as long as you don't load them up with massive quantities of bacon and cheese. (which I also love, by the way.)

I'm also entering this recipe in the BlOg yOur Omelete event.

You can read more about this fun blog event here on Spanish Recipes. Nuria from Spanish Recipes will be accepting omelet recipes until May 15th so it's not too late to get your recipe entered! The full roundup will be published on May 18th.

~LilSis

March 15, 2009

As long as we're talking about potatoes and St. Patrick's Day, I decided to do one more Irish recipe before the holiday.  I'm making the Ham and Potato Pancakes that I just discussed in my St. Patrick's Day Party Ideas post a few days ago. This comes from a little cookbook called Irish Food, Fun, and Crafts.

And, yes, I too am entering my recipe into the Potato Ho Down being hosted this month by Evil Chef Mom.

To participate in this fun event hosted the third Wednesday of each month, each entry must have a Potato Ho name. Since this is my first time to submit an entry, I'm making a big deal about announcing my Potato Ho name!

Drum roll, please… My Potato Ho name is Madame Potato Ho Frosty Gay. (And no, I didn't just pull that out of a hat. There is a method to the madness.) You can read all the rules about this monthly blogging event on Potato Ho Down or on Noble Pig.

Now, for Madame Potato Ho Frosty Gay's recipe.

Madame Potato Ho Frosty Gay Ham and Potato Pancakes

3/4 pound Yukon gold potatoes, peeled, grated, and squeezed dry (about 2 cups)
1/4 cup finely chopped green onions, green parts only
2 eggs, beaten
1 cup finely chopped cooked ham (4 -5 ounces)
1/4 cup all-purpose flour
1/4 t. salt
1/4 t. pepper
2 -3 T. vegetable oil

First, combine grated potatoes, green onions, and eggs in large bowl, mix well.  Add ham, flour, salt, and pepper; mix well.

Heat 2 T. oil in large heavy bottomed skillet. Drop batter by heaping tablespoonfuls and press with back of spoon to flatten. Cook over medium-high heat 2 to 3 minutes per side.

Remove to paper towels to drain. Add remaining 1 T. of oil, if necessary, to cook remaining batter. Serve pancakes warm.

This is an easy recipe and the pancakes turned out really nice. It's a great little appetizer to serve at your St. Patrick's Day Party. And, my family loved them for breakfast. I made SirHoney one the size of the skillet!

Don't forget to check Evil Chef Mom's site on Wednesday, March 18th for the complete March Potato Ho Down Roundup!

~LilSis

March 3, 2009

Hot off the Skillet!

I absolutely love breakfast!  During the week, we all have pretty quick breakfasts, but on the weekend, I like to make something a little more special. A great omelet is probably one of my favorite breakfasts.

On Sunday, I decided to make a Frittata, an Italian omelet, for a change. I really wanted to make one with asparagus, but I had spinach on hand, so I used that instead. I started with a basic Frittata recipe from Bon Appetit, but I changed it up a little to suit my taste. I really liked the addition of the Rotel diced tomatoes. And, next time, I'll add mushrooms and maybe some crispy bacon! Overall, I was pretty happy with the way this Frittata turned out.

HayHay couldn't wait for it to cool a little, so this is what it looked like after I cut a slice for him.  Ahhhh! Have I mentioned that I LOVE cheese?

And here's a perfect little slice.  I managed to get a teeny tiny piece while it was warm. I actually wanted a second little piece, but when I returned to the kitchen, the entire thing had disappeared. So, it was definitely a hit with the guys!

Spinach & Ham Frittata

3 T Olive Oil
1 garlic clove, minced
10 oz. package frozen spinach
4-5 oz. ham, diced
7 eggs
3 or 4 teaspoons Rotel diced tomatoes and green chilis, drained
ground pepper to taste
5 or 6 oz grated cheese (I used Trader Joe's Shredded Three Cheese combo of Cheddar, Monterey Jack and Mozzarella)

Heat oil in heavy medium nonstick skillet over low heat. Add minced garlic and saute about a minute or two. Mix in spinach and diced ham. Add the Rotel tomatoes and chilis on top of the spinach mixture. Whisk eggs, add ground pepper, and pour over spinach mixture. Cover skillet and cook until eggs are almost set, around 8 minutes. Preheat broiler. Sprinkle frittata with the cheese and place under broiler until cheese melts and bubbles, just about a minute or two.  Serve warm.

~LilSis

January 19, 2009

Thanks for the info about the MAC free shipping offer, BigSis! I probably shouldn't order anything this time since I just paid a visit to the MAC counter. (That's going to be a real test of willpower.)

Back to your question about breakfast. Breakfast is my favorite meal of the day and has been for as long as I can remember.  I've never been crazy about pancakes, donuts, or french toast type breakfasts. BUT, if calories and fat grams were not a factor in choosing my favorite breakfast, I'd have to say that it would be something like the huge bacon and cheddar cheese omelet served with crispy shredded hash browns like I got at the restaurant in Vegas on your birthday! (I'm purposely not naming the restaurant since we won't be returning to that hotel.)

Unfortunately, my favorite spot for Sunday Brunch down on the beach in Cardiff had to close it's doors last year. My favorite thing on their menu was a Garden Omelet. It had spinach, asparagus, tomatoes, mushrooms, and just a little provolone cheese in it! That was such a perfect omelet!

So, those are a couple of my favorite breakfasts. Honestly, if I could, I would probably eat a big fat Sausage Egg McMuffin and hash browns from McDonald's every day, but since we are trying to eat healthy, I don't indulge in those!

450 Calories and 26 grams of fat

This may seem pretty boring, but I don't ever get tired of it. During the week at around 6:00, I have either a bowl of nonfat vanilla yogurt with a sliced banana and berries or a bowl of McCann's Irish Oatmeal, sprinkled with a little cinnamon.

That is followed by my only caffeine of the day, a Diet Rock Star. After a few hours of work and my exercise, I'll usually take a break around 9:30 or 10:00 and have a one egg omelet cooked in just a tad of olive oil for second breakfast.

So, that's it in a nutshell.  And you're right about someone cooking breakfast for you! I love that! It doesn't happen too often around here, but when it does, I definitely enjoy it!

Is anyone already bored with trying to plan a weekly menu of healthy recipes? I know I am. I am trying to change things up a bit and surprise my family with something that they don't have every week or so. Tomorrow, I'm going to share some of my favorite cookbooks that I like to peruse for healthy recipes.

~LilSis

January 18, 2009

Whether you call it a resolution or a goal or whatever, I know that many of us – most of us – are trying to eat better this New Year. I certainly am trying to. I wonder how you're all doing so far now that we're a little over 2 weeks into January?

For me, the first step toward a healthful day of eating is a great breakfast followed by a second great breakfast! First breakfast on weekdays is always a 6 am smoothie made with vitamin powder, ground flax seed, unsweetened vanilla Almond Breeze, a splash of juice (orange or cranberry usually), and frozen blueberries and strawberries. That's it. I whip it up in my new pink KitchenAid blender and I'm set for 3 hours.

Second breakfast is around 9 or 9:30 and is a serving of McCann's Quick Cooking Irish Oatmeal nuked in the office microwave. I do splurge and put a pat of real butter (gasp) on it. I heard from our Aunt C that her daughter-in-law puts a drizzle of olive oil on her oatmeal, so I tried it today, and it wasn't bad!  It needed a dash of salt, but I think I could get used to it.   Weekend breakfasts may have a little more variety since the time crunch isn't in turbo mode. I might skip the smoothie and have a banana, and then later have a couple of scrambled eggs on wheat toast. No matter what though, I never skip breakfast.

We've all heard that breakfast is the most important meal of the day, and I totally believe that to be true. Without a breakfast of some kind to get your body going and rev up your metabolism, you start the day out sluggish and droopy. It's been shown that kids who eat breakfast do better in school and tend to be healthier overall. And did you know that eating breakfast will actually help you lose weight? We might think that skipping a meal saves those calories and that we're ahead of the game, but that isn't only untrue, it has just the opposite effect. Want more info? Check out this WebMD article on losing weight by eating breakfast.

I hear all of you out there saying “I'm not hungry in the morning so I've never been able to eat breakfast.”  I found some interesting info on WikiHow that will tell you how to change that, and show you how to feel like eating breakfast.  Just because you haven't been a breakfast eater in the past doesn't mean that you can't become one!  Maybe the solution is something as simple as changing what you perceive breakfast food to be.  You don't have to eat cereal or eggs; anything that you enjoy for dinner or lunch can become breakfast.  I went to RecipeZaar and searched for breakfast, and found 1970 recipes!  There has to be *something* there that you would enjoy eating in the morning!

Vegetarian Big Breakfast (Flickr photo by Ellesil)

LilSis, I know that love of breakfast is something that you and I share, along with Big T!  I still remember that great breakfast he made for me and SisMama and all of you when we were visiting last June…biscuits, roasted potatoes, fruit salad, and eggs with mushrooms and asparagus!  There's something really awesome about someone making you breakfast, don't you think?  What's your favorite breakfast, LilSis?

~BigSis

January 11, 2009

It's been a gorgeous crisp day here in Dallas; perfect for a little computer work, a little housework, and a little cooking.  Since I didn't want to make a trip to the Wally Mart, I had to find dinner ingredients in my house.  What I came up with is Spinach Quiche, but with a simple tomato sauce served alongside to make it a bit different and to add some extra flavor.

The quiche is LilSis' recipe, that she got from her friend, E, when she lived in New York.  We've both been making it for years.  It's a great simple recipe, and I don't think it's as decadent as some recipes. I always make mine without a crust, I just don't think it's necessary and it adds a bunch of simple carbs and fat grams so I skip it.  This time, since I'm trying to eat as well as I can but I still want good food, I'm trying out Cabot 50% Light All Natural Cheddar cheese.  I got 2 pounds of it at Sam's Club the other day, so that's what I had.  It worked out wonderfully.  It tasted good and cheesy, and didn't melt away into the quiche like a full-fat cheese does.  The shreds held their shape a little more; I think you can see some areas of intense white cheesy goodness in the photos.

The tomato sauce is just a simple combination of cherry tomatoes, fresh garlic and seasonings.  If I had fresh basil and shallots on hand, I'd use them, but you can really use whatever you have and whatever you like.  I really liked adding the sauce to the quiche!  I don't know why I hadn't thought of it before!

Spinach Quiche with Tomato Sauce

Spinach Quiche

4 eggs
1-1/2 c milk (since I'm not a milk-drinker and never have any in the house, I use half evaporated milk and half water)
1 10-oz pkg frozen chopped spinach, thawed, liquid pressed out
1/2 tsp salt
Dash of pepper
Few shakes hot sauce (to taste)
2 c grated cheese (cheddar, parmesan, monterrey jack, gouda or any combination of cheeses)
2 Tblsp flour

Whisk together the eggs, milk, spinach and seasonings.  In a small bowl, toss the cheese with the flour, then add to the wet ingredients.  Mix together and pour into a greased pie plate.  Bake at 350 degrees for 45 minutes to an hour, until set and golden brown.

Tomato Sauce

4 cloves garlic, crushed
3 Tblsp olive oil
2 c cherry tomatoes, halved
Salt to taste

Seasonings of your choice. I used:

1/2 tsp minced dried garlic
1 1/2 tsp freeze-dried shallots
1/4 tsp dried granulated onion
1/4 tsp shallot pepper
1/2 tsp Italian seasoning
1/2 tsp sugar
Few dashes of hot sauce

Saute the garlic in the oil for a few minutes, but don't let it brown.  Add the tomatoes and seasonings, and simmer 10 minutes or so until the tomatoes start to soften.  You can leave the sauce chunky, but I prefer to whir it around a little bit with an immersion blender.  With a small quantity like this, watch out though.  I sprayed tomato sauce all over my countertop and backsplash, not to mention myself!  Keep sauce warm until quiche is done.

An easy Sunday Supper!

Cut yourself a slice of quiche, and spoon the sauce over it.  Sprinkle with a little parmesan if you have it.  Bon appetito!

~BigSis