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!