Sunday Spring Asparagus Omelet Breakfast

Sunday Spring Asparagus Omelet Breakfast              

What is better than sleeping in a bit later on a Sunday morning and also waking up to a great Sunday Breakfast?  Not too much I think.  I think breakfast food is great any time of day and it certainly is a good budget meal.

4 eggs worth of Better than Eggs (whites in a box)

Drizzle of olive oil

6 spears of Asparagus chopped into bite size pieces

¼ cup crumbled Feta Cheese

2 slices smoked salmon

2 bagels

1 tablespoon butter

Salt and pepper

Dash Hot pepper sauce  (optional)

Side of bacon or sausage (optional

Heat a non-stick pan. Drizzle with olive oil and swirl around.  Add the asparagus and cook on medium heat for 4 mins.  Stir the egg whites with salt/pepper and hot pepper sauce and add to the pan and turn it down to low.  The eggs will begin to set up. 

 

Cook a side of bacon or sausage.

Toast the bagels and roll the smoked salmon into two rolls.

Push back the eggs around the edges of the egg omelet to allow the liquid of the uncooked eggs to flow under the omelet (tilt the pan from side to side). Add cheese now and continue to cook slowly. Do this a few times around the omelet (rubber spatula works well).  Once the majority of the omelet is set fold over the omelet in half. 

 

Cook another few minutes to make sure the inside is fully cooked.

You can place a lid on the omelet to cook it through faster so the bottom will not get as browm.

Serve the omelet by sliding it onto a plate. Top with salmon roll and place buttered Bagel on the side.

TIPS:

·        Of course one can add any mixture of vegetables, meats and cheeses, but I did call this one Spring Asparagus Omelet!

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

Jazzed up Semi Homemde Cinnamon Buns

Jazzed up Semi Homemade Cinnamon Buns

 

 

Who says everything has to be made from scratch?  When you can cut corners and it turns out well don’t try to change it!  Semi-homemade can be easy and good.

1 package cinnamon buns

¼ cup walnuts

3 tablespoons butter crumbled into small pieces

1 teaspoons cinnamon

¼ cup brown sugar

¼ cup raisins

2 tablespoons of butter cut in quarters

 

Mix the walnuts, sugar, and cinnamon and crumbled butter.  Divide equally at the bottom of eight muffin tins.

 

 

 

   

                    Divide the buns and place one on top of the mixture and pat them down. Dot with tab of butter.  Drizzle topping over each bun.

Bake as per instructions on the box.

TIPS:

·        Add dried cranberries, other nuts.

      ·        Unroll the buns and coat with above mixture and roll back up.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

BOK CHOY VEGETABLE STIR FRY

 BOK CHOY VEGETABLE STIR FRY

 

This is such a versatile recipe.  I just am crazy about Bok Choy.  It is rather new to my diet and I am branching out to find ways to use the vegetable.

Bok Choy is a Chinese cabbage which is longer than round as our other varieties usually are. Don’t confuse with Napa Cabbage which is another type as well.

6 large leaves Bok Choy leaves sliced

1 teaspoon minced garlic

2 tablespoons olive oil

1 medium jalapeno chopped finely

¾ cup broccoli slaw  (see below)

6-8 mushrooms sliced

2 tablespoon minced onion

2 tablespoons soy sauce

1 teaspoon sesame oil

2 teaspoons sesame seeds

3 tablespoons water or broth

1 pack cooked Udon noodles (or dried noodles cooked as per directions- about 6 oz cooked)

Chop all vegetables and have them ready in a bowl.

 

Heat wok or large frying pan to medium high heat with the olive oil and sesame oil.  Add all chopped vegetables and stir fry for about 3-4 minutes. Stir. Add all spices and stir fry another 3-4 minutes.  Add cook Udon noodles and water and stir fry another 2-3 minutes until all is cooked/heated thru but vegetables are still crunchy. 

TIPS:

·        Broccoli Slaw is basically precut cabbage, broccoli stems and carrots into small julienne slices.  I like keeping a bag of this always at hand as it goes in so many things from salad to stir fry to soups.  A very handy pre-packaged vegetable.

·        If the meal is a bit too juicy add a sprinkle of corn starch and cook another 2-3 minutes.

·        Change up the vegetables.  Zucchini, peppers etc

·        Add chicken, beef strips or shrimp.

·        Make into soup by adding broth and maybe be a bit heavier on the spices.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

CHICKEN STEW WITH EASY DUMPLINGS

 

CHICKEN STEW WITH EASY DUMPLINGS

So the famous Punxsutawney Phil predicts early spring!  The Pennsylvania famous Ground hog came out to check his shadow and said SPRING will come early. Where is it?  Today we are only 35 degrees in the country as our high and it does not fell like spring! 

So what better to do on a Sunday then get some fresh vegetable from the local market (walking inside for exercise) and make a good chicken hot stew!

5 chicken thighs, skin on

2 tablespoons olive oil

5 cups waters chicken broth (or water and bouillon)

1 teaspoon coarse salt

1/2 teaspoon ground pepper

½ cup fresh chopped parsley

1/2 teaspoon oregano

1/4 teaspoon dried thyme

2 bay leaves

2 medium/large potatoes, chopped in large bite size pieces

3 carrots cut into 2-inch pieces (or a big handful of the tiny carrots)

3 celery ribs, sliced with leaves if attached

1 medium onion, diced

1 can cream of mushroom condensed soup

In a hot casserole pan on the stove heat 2 tablespoons of olive oil and brown the chicken on all sides over medium/high heat.  Remove the chicken and add all spices and vegetables. The chicken will have released fats and the leftover olive oil will be plenty of fat to take care sautéing the added vegetables. 

 

 

 

Cook until the vegetables have cooked and become tender.

 

 

 

Replace the chicken and add the chicken broth.  Simmer for about 40 minutes.  Remove chicken and remove its skin and bone and replace the chicken in as big chunks as possible.  Add the soup.

 

 

 

 

 

Mix dumplings as per “Bisquick” direction and cook on top of the stew. (1 cup mix 1/3 cup milk; mix and let sit 3-4 minutes.  Drop on top of hot simmering stew (do not mix) and after 10 minutes cover and keep simmering for another 10 minutes). You are all ready now

 

 

 

 

 

TIPS:

·        I like to make soup from the leftovers, so I choose to dice my vegetables from the start rather than in larger chunks as a stew normally have and then have to chop the vegetables in the stew.

·        To make soup: blend all for a cream soup or blend a part including the leftover dumplings and bits of veggies and broth base – leaving some veggies and chicken whole. (chunky version- your call)

·        Some people put frozen peas into the stew

·        You can omit the soup and keep the broth clear. 

·        Add mushrooms.

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Roasted Salmon Encrusted with Parsley herb Crumb Topping

ROASTED SALMON ENCRUSTED WITH PARSLEY HERB CRUMB TOPPING



Placed on Roca drizzled with Olive oi

 

2 big slices bread (I choose a whole grain one)

1/2 cup chopped fresh parsley

1/2 teaspoon oregano

2 tablespoons olive oil

1 tablespoon lime juice

Coarse salt and ground pepper

1.3 Pd salmon fillet (skin on)

2 tablespoons Dijon mustard

Preheat oven to 450 degrees

Prepare a baking pan with olive oil brushed on or a piece of tin foil to cover. (easier cleanup)

 

Coat with mustard

        
 

Pulse to blend

 

Pulse in a processor the crumbs, seasonings, lime juice and olive oil.

 Place salmon in pan and coat salmon (skin down) with mustard and pat the crumb mixture on the top of the fillet of salmon.

 

 

 

 

 

 

 

   Roast for 12-15 minutes depending thickness of salmon.  (cook middle medium rare)

TIPS:

·        Herbs can be changed.

·        Add chopped olives or capers

·        Leftovers will be lovely on a cold salad

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

Vegetable Stir Fry Over Black Rice

Vegetable Stir Fry over Black Rice.

Sometimes you will find you have a lot of excess vegetables in bits and pieces in the refrigerator. This is one of those times and I decided to make a Chinese Stir Fry.  The other item that (sorry for the pun) stirred me on….was the purchase of “Black Rice”, which I have read is to be another SUPER FOOD. 

Cook the black rice just as you would regular rice. (Bring 2 ¼ cups of water to a boil and then add 1 cup black rice and turn off the heat, stir and cover.  Fluff before serving  Eat alone or with other toppings.

Look at that color!

 

So this is what I came up with.

1 tablespoon canola or peanut oil

1/2 cup cauliflower or broccoli florets

1/4 cup carrots, julienned

8 fresh mushrooms of choice sliced

½ cup Bok Choy cut in bite size pieces

½ cup spinach

2 clove garlic, minced

1/2 teaspoon fresh ginger, minced

2 cups cooked black rice

2 tablespoons toasted sesame seeds

SAUCE

3 tablespoons reduced-sodium soy sauce

½-1 teaspoon sesame oil (it is strong – so taste as you goes)                            

1 teaspoon cornstarch

½ teaspoon sriracha sauce

(if you add :1 tablespoon rice vinegar or juice of ½ lemon add 1 teaspoon brown sugar as well)

Heat wok or large frying pan over medium/high heat and add the oil.  Add the cauliflower or broccoli and 1 tablespoon water. Stir-fry for 1 minute- 2 minutes. Add the carrots, mushrooms, onions, bok choy, spinach garlic, and ginger. Stir-fry for 2-3 minutes, or until the vegetables are crisp-tender.

 

 

 

 

 

 

SAUCE: In a small bowl, combine the soy sauce, broth, brown sugar, rice vinegar, srirache sauce and cornstarch; mix well to dissolve. Add to the wok and stir-fry for about 1 minute. Serve over Hot rice and sprinkle with sesame seeds.

I used the same bowl I used to place cut up vegetable.

 

 

 

TIPS:

·        Oil  -I never use peanut oil so vegetable oil or olive for me is always good!  But the reason for the peanut oil is taste (so see what you like) but as you are cooking on a high heat, you need oil that will not burn easily or becareful!

·        I added left over steak that I sliced thinly and stir fried lightly then added to the hot stir fry and topped the rice (In my case, I ate the vegetables all alone)

 

 

·        Add steak, chicken or shrimp

 

 

 

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

 

Baked Quinoa Stuffed Eggplant

Baked Quinoa Stuffed Eggplant

 

My daughters are often my inspiration to try a new and healthy dish. In this case Alexandra raved how great this idea turned out.  This is my twist on what she told me she did. She used a Red Quinoa, which I have not heard of and therefore substituted what I had at hand which was the regular white Quinoa.

I have only one large eggplant so this will serve ½ eggplant for two persons.  (Total servings for 4 persons with a medium sized portion) Ali recommended one whole eggplant per person if you use the smaller version more commonly found in Greece.  I will make a large salad  and maybe a side vegetable to go with ours.

Quinoa seeds are an ancient grain and are cooked in a similar method as rice.  Its taste is light and almost bland, but it is quite healthy. There are white, red, golden and black varieties. One cup Quinoa needs two cups water to cook and yields three cups cooked

1 large Eggplant

½ medium onion minced

2 teaspoons minced garlic

1 sm/medium tomato diced

¼ cup chopped parsley

2 tablespoons olive oil

1/2 medium red pepper diced

1 jalapeno pepper diced or other chili pepper (more or less to taste)

11/2 cups fresh spinach

½ cup Quinoa cooked to directions on package

½ cup red wine

Sauce:

1 cup thick Greek plain Yogurt

Juice of ½ lemon

1 tablespoon olive oil

Salt and Pepper to taste 

Make the quinoa as per instructions.

Saute the onion, red pepper and garlic in olive oil for about 3-5 minutes until the onion becomes translucent.. 

 

 

 

 

 

 

 

Scoop out the eggplant and dice. Add eggplant, hot pepper, spinach and diced tomato to onion/garlic mixture and cook another 3-5 minutes on medium. Add parsley, wine and cooked Quinoa.

 

 

 

 

 

 

 

 

 

 

Then stuff the eggplant shells and bake at 375 degrees for 20-25 minutes covered.  While they cook make the sauce.

 

 

 

 

 

Top with Sauce

 

TIPS:

·        Top with a cheese that melts well.

·        Add to the stuffing some cheese such as feta or maybe even blue cheese.

·        Add chopped zucchini that you sauté as well.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!