CALIENTE! CALIENTE! I HAD TO TEMPER MY SALSA OMELET #FRESH STRAWBERRIES

It was one of those afternoons. It was one where I almost tossed in the kitchen sink. You see, I was rather ravenous and my palate called for something spicy yet filling. What did I do? I went for my bottle of store-bought salsa (the hot version). That salsa has never seen or felt a chip. Moreover, I’m not a lover of chips. Call me ‘nutty’ call me whatever. Whenever I purchase a bottle of salsa is for other reasons. And today, I felt like a salsa omelet. Si! Si!

BOTTLE OF SALSA FOR $1.99
BOTTLE OF SALSA FOR $1.99

Already I had my salsa in the refrigerator for chilling. With a mad flash I retrieved that ‘bad boy’ and warmed about three tablespoons in the microwave. I was in the mood for a protein meal with some spice to it.Eggs came to mind. Been there before and liked the taste. All I needed to do was to whisk my couple of eggs. There was no need for water or milk.

I sprinkled a pinch of salt and black pepper along with finely chopped parsley I had on hand. In a hot skillet, I drizzled olive oil and in went my egg batter under low to medium heat.

SALSA OMELET READY TO BE FLIPPED
SALSA OMELET READY TO BE FLIPPED

As soon as my egg batter was set, I spooned on my warmed salsa and did my flip. Yes, you guessed correctly some of that salsa did a little oozing. Caliente! Caliente! But, I didn’t care. I couldn’t  wait to devour. But first, I had to make a few additions.

I reached for my left-over avocado and sliced on a few pieces.I reckoned that would aid with cooling my palate and provide a smooth and flavorful addition. I felt like I was in a Mexican eatery. All that was missing was cheese and cilantro. I smiled. I didn’t allow that to bother me. I rocked my salsa omelet and garnished with parsley I had on hand. And to top it off I also added a few sliced strawberries to temper all that beautiful heat. Now, that provided a perfect balance. Ole! Ole!

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MY PALATE DID A LEAP! #SCRAMBLED EGGS AND AVOCADO

Breakfast was quite a satisfying one for yours truly. I wasn’t in the mood for hot or cold cereal in a bowl. Been sometime since my palate had been caressed by the creamy taste of some scrambled eggs. I didn’t need milk or cream or any other liquid. I allowed my nutritious eggs to do the talking.

Brought my beautiful eggs to room temperature.There was no need for a whisk. I allowed my fork to work its magic in my see-through bowl. I couldn’t go scrambled without a little green vegetation within. So I chopped me a few sprigs of parsley and tossed in. With a pinch of salt and black pepper to taste, my eggs were ready to be embedded in a waiting hot skillet with a drizzle of olive oil and pat of butter.

There was no rush. On low heat, I slowly folded my eggs, yolks and all. I watched them came together in a perfect union. It was time; it was time to add my muenster cheese. I removed my skillet from the burner and gently placed my cheese and observed it disintegrated in a few minutes.

I couldn’t wait to dig in; but first, I had to garnish with a little parsley. Love that contrasting appearance. And to top it off, I had to go there; I’m talking about nature’s butter (avocado). Oh, you’re talking about a smooth and creamy goodness. With a sprinkle of salt and a sprinkle of black pepper, my breakfast was ready to please my waiting palate.

A PROTEIN-RICH AND FIBER LOADED DISH TO LEAP ME FORWARD

Still trying to wrap my foggy head around the time change. Although it isn’t quite springtime, already the clocks have leapt forward. Ready or not, I’ve to adapt. So on this dark and overcast morn when me and my palate are a tad confused, I decided to make a wholesome and satisfying breakfast to start the day.

Grabbed me a couple of eggs and decided on a cheesy and onion filled omelet. In addition, I paired same with cantaloupe and a little chopped up apples warmed with a squeeze of honey. Thought I would just tossed in a few grapes and raspberries for extra fibers.

Guys, I enjoyed with a cup of java chased with a splash of cream. Oh, still can’t understand. I’m trying to get used to the time change. I’ve to change that clock in my head.

A ‘STICK TO THE RIBS’ BREAKFAST#OVERSTUFFED OMELET WITH GRILLED VEGGIES/PROVOLONE CHEESE

GRILLED TOMATO SLICES AND YELLOW SQUASH,SAUTEED ONIONS AND PROVOLONE CHEESE FOR FILLING IN OMELET
GRILLED TOMATO SLICES AND YELLOW SQUASH,SAUTEED ONIONS AND PROVOLONE CHEESE FOR FILLING IN OMELET

I yearned for something quite filling and nutritious. I wasn’t in the mood for oatmeal and berries. And for sometime I’ve taken a break from Cheerios and other dried cereals; much too sugary for me.

Grabbed hold of my grill pan and let it slowly come to warmth under low heat. I made sure to spray it with Pam. Yellow squash and a sweet tomato had my name written all over them. Did a quick slicing of them, brushed with olive oil and sprinkled with salt and pepper. In just a few minutes my grilled veggies were ready for filling action.

I wasn’t quite finished; so, I decided to saute a few slices of onions with a pinch of salt and pepper. In no time they became oh, so sweet and set them aside with a couple of slices of provolone cheese.

On a separate burner, a hot skillet with a drizzle of olive oil was waiting for me (well, for my egg batter). Beforehand, I made sure to season with a pinch of salt and cracked black pepper along with a few pieces finely chopped parsley. I didn’t add milk; instead I added a splash of cold water to batter and whisked it with a fork.

In no time my egg batter was ready for its fillings. I laid my provolone cheese first. All this was on low heat. Then came my the veggies and then I did my flip. I knew it; there would be a little oozing. That was quite okay.

OOZING/OVERSTUFFED OMELET
OOZING/OVERSTUFFED OMELET

Guys, my grilled veggie and cheesy omelet was just what I needed. I never had to do it; however, I toasted a very small whole wheat bagel with a smear of strawberry spread. It hit the right spot. Hmmm, to say I was happy is such an understatement. I was over the moon!

BALLS THAT WON’T DEFLATE– ##TURKEY BALLS IN AN ORANGE/GINGER/BRANDY SAUCE

Because I indulged in a beef dish a day or two ago, I decided to go ‘turkey’. These turkey balls are just in time for the Superbowl week-end. They are made with chopped turkey breast which I had in-house for about a couple of weeks. And because it’s not consisted of much fat, I opted to incorporate same with added flavors to let my balls stand out.

I love fresh root ginger and so I grated a generous teaspoon full that was divided between sauce and turkey.  A little goes a long way. The other ingredients were:

THE MAIN INGREDIENTS FOR TURKEY BALLS
THE MAIN INGREDIENTS FOR TURKEY BALLS

Ingredients for Turkey Balls:

  • Chopped turkey (1.3 lbs)
  • Onions (Med-1/2)
  • Scallion (2 stalks)
  • Thyme (1 tsp)
  • Parsley (2 tbsp)
  • Celery (1 stalk)
  • Salt and black pepper to taste
  • Diced carrot (1)
  • Dried Basil (1/4 tsp)
  • Dried Oregano (1/4 tsp)
  • Ketchup (generous squeeze)
  • Bell pepper (section)
  • Crushed garlic (3 cloves)
  • Eggs (2)
  • Bread crumbs (1/4 cup)
  • Sugar (1/4 tsp)

Ingredients for Ginger/Orange Sauce:

  • Fresh orange juice from 2 oranges
  • Light brown sugar (1/3 cup)
  • Splash of house vinegar
  • Squeeze of ketchup
  • Pinch of salt/pepper
  • 1/4 tsp of grated ginger
  • Corn starch (1 tsp)
  • Splash of brandy

Method for Ginger/Orange Sauce:

  1. In a small sauce pot, I combined all ingredients (except corn starch)  and simmered on low to medium heat.
  2. Cornstarch was placed in a cup with a splash of water so as to dissolve.
  3. Cornstarch solution was added to sauce and stirred to a smooth consistency so as to form no lumps.
  4. After thickening, it was removed from heat and set aside.

Method for Turkey Balls:

  1. Finely chopped onion,parsley,celery, bell peppers, were sautéed in a drizzle of olive oil along with salt, pepper, and crushed garlic.

    TURKEY BALLS READY FOR BROWNING
    TURKEY BALLS READY FOR BROWNING
  2. After cooling, this was added to chopped turkey along with other dried seasonings incl. salt, pepper, eggs, bread crumbs, ketchup, sugar, a half of the grated ginger and orange rind.
  3. All ingredients were folded and combined but not overworked.
  4. An ice cream scoop was used to make uniformed sized balls. These were covered with plastic wrap and placed inside the fridge for an hour so to further set.
  5. In a skillet, oil  was heated and balls browned on all sides.
  6. Browned turkey balls were then placed in ginger/orange sauce and then slowly simmered on low heat in order to soak up all the amazing flavor.

My turkey balls were firm and had a beautiful orange/brown hue with specks of herbs visible. The flavors and spices were perfectly synchronized, though different, they worked beautifully together. My taste buds were surprised yet excited to partake of the spicy flavor of the ginger, the sweetness and the tart from the other ingredients.

Guys, the dish was a TOUCHDOWN!!

A LYCOPENE AND PROTEIN RICH BREAKFAST #LEFT-OVER MARINARA SAUCE/EGGS

 

Left-over Jamaican rum marinara sauce/spaghetti along with eggs,cheese,asparagus
Left-over Jamaican rum marinara sauce/spaghetti along with eggs,cheese,asparagus

Guys, someone started the day just right. Yes, yours truly went for morning light jog (ok, it was more a speed walk pace). The weather was superb; temperatures in the early 70’s. Not only did I work up a sweat but I worked up an appetite. I had left-overs in the refrigerator; a frittata hopped in my mind. I couldn’t wait to get back to base.

So, what did I do? Yours truly grabbed hold of last night’s left over Jamaican rum marinara sauce(1/2 cup)  along with spaghetti(1/4 cup) Some of the other ingredients added were:

Ingredients:

  • Eggs (2 Large)
  • Cheese (sprinkle)
  • Asparagus (3 spears)
  • Salt/pepper (pinch)
  • Olive oil (2 tsp)
  • Butter (1 tsp/pat)

Method:

  1. Pre-cook asparagus spears in microwave for two minutes and cut in one inch pieces
  2. Whisk eggs and add a splash of milk if preferred.
  3. Add all the ingredients (marinara,cheese(reserve a little for top),
  4. In a skillet, add a drizzle of olive oil and a pat of butter.
  5. Add frittata mixture and allow bottom to set under low heat. Keep an egg on the edges.
  6. Finish cooking the top under broiler for about four minutes. Or flip onto a plate and then slid back into skillet for completion on stove top.
    Frittata cooking stove top
    Frittata cooking stove top

    Make sure to wrap the handle of your skillet with foil if finishing top under broiler.

    Cooked frittata with garnish of parsley/bacon strips with a serving of fresh fruits and coffee
    Cooked frittata with garnish of parsley/bacon strips with a serving of fresh fruits and coffee

Guys, I couldn’t help myself. What’s life without a few pieces of crispy bacon? So, I indulged on a tad (well, a little bigger than a tad). I served my dish with fresh fruits and a cup of java. Now guys, I’m on top of the world!!

 

 

 

DISH INSPIRED BY DR. SEUSS/A KID ON THE RAIL- ##GREEN EGGS AND HAM

When it comes to the culinary side of things, I garner inspiration from anywhere I can. A few days ago en route from work on the rail I was pleasantly brought back to my babysitting days by a mother and her young daughter. They sat adjacent me and you could tell the poor mother was tired. However, for about two minutes the little girl kept asking her mom, “Will you read Green Eggs and Ham tonight mom?”

Pic of Dr. Seuss's  book Green Eggs and Ham
Pic of Dr. Seuss’s book Green Eggs and Ham

I smiled. I can just imagine the number of times that woman had read ‘Green Eggs and Ham.’ It’s a favorite of children and was first published in 1960. The main character in the book is ‘Sam-I-Am’ written by Dr. Seuss. I read that book numbers of times to young kids I baby sat in the past. I’m a kid at heart. Loved it.

Anyway, back to the rail, the mother replied to her daughter, “Sure dear. It’ll be Green Eggs and Ham”. Immediately, I got an brain-storm of the culinary type. I decided to make yours truly green eggs and ham.

I decided to make a pesto sauce from the curly parsley I had. I scrambled a couple of egg whites along with a whole one. Then, under low heat I slowly added my pesto sauce to give the eggs the green hue. It looked so magical. Dr. Seuss would be proud.

Fresh parsley
Fresh parsley

I made a visit to the rear of the freezer. There I retrieved a serving of left-over ham (still rocking that from Xmas). A quick defrost was done. Then I diced same and added to green eggs. I served my green eggs and ham with a buttered rye toast and left-over lentil (green) soup. I also added a small helping of pesto sauce.

As I ate my inspired meal, I smiled thinking that ‘Sam-I-Am’ would be very elated that I chose to eat green eggs and ham. I’ll certainly revisit this dish in the future. Hurrah for Dr. Seuss!

SARDINE OMELET & PAN-ROASTED APPLES

Woke up and felt a wee bit out of it. It’s so amazing how one can rein-in balance just by doing a few simple things. And, that’s what I did. Despite the doldrums within, I fetched my workout pants and old sweaty shoes. I must remember to get me a new pair. Anyway, I ventured on the outskirts and burst a few beads of sweat. As usual, fifteen or so minutes within  I already felt a great shift as I stretched my legs.

I then returned to base (abode) and watched those precious ducks do their paddles in the water at the rear of my dwelling. After a few stretches and moves I went to my kitchenette and whipped up this amazing sardine omelet. With the sprinkle of a little salt and black pepper, and a squeeze of lemon my sardines were ready to be immersed the beautiful and silky egg wash in my hot skillet.

In a few minutes after layering my heart healthy fish from the tin, I carefully did my flip and fold of a tasty omelet. I served my sardine omelet with pan-roasted apple slices sprinkled with a pinch of sugar and cinnamon along with a pat of butter and a drizzle of water. I still have a few of those raspberries so I topped my apples with them.

Guys, the combination was quite divine and needless to say very satiating. With a hot cup of java, I’m now on top of the world. I’m over the moon and feel like I can conquer absolutely anything. It’s so funny how one can make a shift with simple steps.

OH, I LOVE EGGS!!!

Penning about eggs brings me back to my childhood days. A time when things were quite simple; but lush and rich. Well, that’s was what my siblings and I thought then. And funny enough, I still feel that way. Some may disagree. You see, in our backyard, our family reared or should I say, raised these amazing hens. It was a farm to table type of living in a huge way. It warms my heart just thinking about it.

It was our duty to feed those extraordinary hens and keep their coops clean. They would peck at our fingers especially when we had to retrieve those precious organic eggs. Oh, those moments were packed with excitement but felt a wee bit scary. None of us wanted to be pecked.

Can you imagine? We were always overjoyed to bring in the bounties to our humble kitchen. They were always warm to the touch as we nabbed them from those amazing hens. Dear mom had her way in creating super fluffy and delicious scrambled, fried or boiled eggs. We thought those birds were quite magical. And they were. I even had names for each of them.

Fresh Eggs
Fresh Eggs

As adult, I still get excited about the incredible eggs. They are filling and can be had at breakfast, brunch, lunch or dinner. Moreover, based on research, I know that they are loaded with beneficial vitamins, minerals, antioxidants and other nutrients that are good for the body.

Eggs are can be cooked in variety of ways and depending on my feeling I’ll cook them in the following ways:

A crustless Quiche
Crustless cupcake Quiches
A FRITTATA  TO FILL YOU UP AND WHET THE TASTEBUDS
A mouth-watering Frittata
A couple Fried Eggs with cheese on top
A couple Fried Eggs with cheese on top
Boiled Eggs and codfish
Boiled Eggs and codfish
A great Omelet
A great Omelet with fresh fruits

These are just about some of the ways I love my eggs. Oh, they bring back such memories.