Feta Omelet

So here it is, Sunday once again. I know I've said it before, but what better way to celebrate a day off than to prepare a fantabulous breakfast? Today's offering is another great omelet paired with some leftover sweet potatoes and mixed veg, transformed into a tasty hash. I did make a slight departure from my regular coffee or iced coffee, and instead made my version of a hot mocha using a few of my pantry staples.

Ingredients:

2 eggs (I used my Garden Vegetable Egg Beaters as usual)

sun dried tomatoes, diced

feta cheese, crumbled

sweet potatoes, diced (I had these leftover in the fridge so all I had to do was reheat them)

mixed veg (again, from the freezer, this mix included red peppers, corn, and broccoli)

*For the hot mocha: instant espresso, hot chocolate, water, splash of creamer if desired

Because the omelet would only take a few minutes to come together, I started with the sweet potatoes and a splash of olive oil in a small saute pan over medium heat. Cook the potatoes until they start to crisp before adding in the rest of the veg to heat through. Meanwhile, in a separate pan, prepare the omelet and stuff it with the feta and tomatoes. Instead of my regulation coffee, I went with a package of sugar-free hot chocolate mixed with instant espresso and finished it with a splash of my favorite French vanilla creamer.

Enjoy!

Balsamic Linguini

Ok, I know I said in a previous post that I'm not a big pasta eater, but sometimes a girl has to take one for the team when her dinner guest is a picky eater. There's a reason why pasta and/or chicken dishes are served at many social events; almost everyone likes them. So, keeping that in mind, when a certain friend of mine finds himself at my house around dinner time I bow to his likes/dislikes and challenge myself to greater creativity with ingredients that are not necessarily my favorites. With this particular dish, I was pleasantly surprised to find I really enjoyed a pasta dinner.

Ingredients:

whole grain linguini (I definitely prefer the nutty taste of whole grain pasta to the old stuff)

Italian turkey sausage (I had a package of links in the freezer, otherwise I would have tossed in some of my go-to chicken breast strips)

extra virgin olive oil

sun dried tomatoes, julienned

balsamic vinegar (I used about 1/4 cup, but it all depends on how much sauce you're making)

fresh basil, torn

Parmesan cheese, shredded

salt and pepper to taste (keep in mind that the Parmesan is salty and the sausage may have a bite to it, depending on the brand you're using)

This is a quick, throw together at the last minute, dinner that can be prepared for any number of people. In a large pot, bring several quarts of water to a boil. Add a handful of sea salt and the pasta, cooking for 8-10 minutes or until al dente (follow package instructions). In a separate skillet, saute the Italian turkey sausage in about 1 Tbs of olive oil since turkey sausage is relatively low in fat. Once the meat is browned, add the sun dried tomatoes and balsamic vinegar. Continue cooking over medium-low heat (until the pasta is done), allowing the the balsamic vinegar to reduce slightly and the tomatoes to plump up. Once the linguini is al dente, drain and then toss with about 1 Tbs. of olive oil before topping with the turkey sausage, tomatoes, and sauce. Sprinkle with the Parmesan and fresh basil before serving.

Enjoy!

Country Hash In The City

So this is my version of a country hash recipe I saw on Food Network last week. Many of my favorite dishes are inspired by something I've seen on Food Network or in any number of foodie magazines I read each week/month. In this case, I made it my own with what I had on hand in my fridge and pantry. Y'all know how much I love a good breakfast/brunch, and this was certainly no exception. It's Sunday after all, so what better day to enjoy it?

Ingredients:

2 red potatoes, diced

mixed veg (I always have a huge selection of frozen veg on hand so this mix included red peppers, corn, and broccoli)

chicken breast, diced (like I've said before, those prepackaged chicken strips are amazingly versatile!)

1 egg, fried or poached (dealer's choice on the preparation, I went with the classic fried egg)

thyme (dried works as well as fresh here)

salt and pepper to taste

I used the same short cut that the semi-homemaker on Food Network used with her potatoes: In a microwave safe bowl covered by a damp paper towel, microwave the diced potatoes for 3 minutes or until barely fork tender. Now, you could of course use left over potatoes if you've got them, but I didn't so I started from fresh. Once the potatoes reach the desired texture, transfer them to a large skillet with some olive oil, and cook over medium-high heat for several minutes until golden brown. Toss in the mixed veg, chicken breast, thyme, salt and pepper and cook for another 2-3 minutes until the rest of ingredients are heated through. Serve with the egg on top and a big glass of iced coffee on the side.

Enjoy!

Crock Pot Vegetable Beef Soup

So you may have noticed I've been on hiatus from posting any new culinary adventures. If you read my other blog, you already know that I was diagnosed with Lyme disease 2 weeks ago. Before that diagnosis, I wasn't feeling very well for several weeks and one of the things affected was my appetite so I didn't do much cooking; I ate quite a few peanut butter sandwiches because I just didn't feel like anything else. My taste buds were also affected and some of my favorite foods (especially coffee... oh the horror!) tasted wrong, adding to my lack of interest in food.

But now that I've been on antibiotics for the Lyme infection, things are starting to get back to normal and I am once more venturing out to the kitchen in pursuit of good food. As a matter of fact, this soup was my first epicurean effort as I started to feel better... not bad, if I do say so myself.

Ingredients:

1 lb. beef, cubed (I had a package of stew meat in the freezer)

3 cups vegetable stock (I prefer the lighter taste of veg stock over beef stock, especially when it's prepared in a slow cooker)

3 medium red potatoes, diced

mixed veg (I had a bag of "soup vegetables" in the freezer- mix of carrots, onions, green beans, lima beans, okra, corn, and peas)

1 bay leaf

1 tsp. herbes de Provence (any seasoning blend would be fine)

1/2 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

salt to taste

In a 6 quart Crock Pot, start with the beef cubes and vegetable stock, cooking them on high for 4 hours. After 4 hours, tumble in the potatoes and check the level of liquid in the pot to make sure it still covers everything (add more stock if need be). Continue to cook on high for another hour before adding the rest of the ingredients. Once everything is in the pot, turn heat to low and let it simmer for another 1-2 hours before serving.

Enjoy!