Breakfast for Dinner

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Veggie Omelette

I have always been a fan of breakfast food any time of the day. Tonight I got home later than usual and had to scrounge for something quick and lite for dinner. This veggie omelette is made with one whole egg and two egg whites, so it is packed with protein for less calories. I don’t like to omit the yolks completely, since they are packed with vitamins and nutrients.

Veggie Omelette

1/3 cup diced vegetables, such as onion, bell pepper, mushrooms, broccoli

1 t. butter

1 whole egg

2 egg whites

1 T. milk

Salt and Pepper to taste

2 slices deli cheese, such as Cooper Sharp Cheese (optional)

1. Saute veggies with butter in a non-stick pan on low to med heat until tender and caramelized.

2. Whisk together the eggs, milk, salt and pepper and add to the veggie mixture.

3. Cook on low to med heat until omelette is almost cooked through.

4. Using a large spatula, flip omelette over and add cheese if desired.

5. Cook for another minute, then fold omelette over itself and move to a serving dish.

Enjoy!

~Nancy

 

 

There is no “e” in Potato Salad

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Yummy Potato Salad  

There are some very good prepared potato salads at delis and grocery stores, but generally I do not like the consistency of the potatoes.  They can be under cooked or just flat-out mushy.  With that in mind, I decided to try my hand at homemade potato salad.  The result was so creamy and luscious, I may never eat store-bought potato salad again. And, I got husband approval!

Yummy Potato Salad

4 red potatoes, peeled and diced (add 1 t. salt to cooking water)

3 T. milk

1 T. vinegar

1/2 t. salt

ground black pepper to taste

1/8 t. dried dill weed

1 T. fresh parsley, chopped*

1/3 c. diced onion/ celery mix**

1. Boil potatoes in salted water until just tender.  (Do not over cook or you will have mashed potatoes instead). Drain and rinse the cooked potatoes with cold water to stop the cooking process.  Drain well.

2. Mix remaining ingredients in a mixing bowl.

3. Add cooked potatoes and gently toss.

4. Refrigerate for at least an hour before serving.

Makes about 4 servings. You can double the recipe if you are having more guests.

Enjoy!

~Nancy

 

*If you don’t have fresh parsley on hand, you can use dried parsley.  I found a wonderful brand of freeze dried herbs made by Litehouse, which are very flavorful compared to other brands.

**Most grocery stores sell containers of pre-cut veggies in the produce section, but you can use about 1/4 onion diced and 1-2 ribs of celery diced instead.

 

Sesame Noodles

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At least for me, noodles are pure comfort food.  Add some Asian flavors and you cannot go wrong.  This recipe was given to me by a coworker.  The recipe calls for a pound of noodles, but I usually halve the recipe for just me and my husband.

This is an easy and quick recipe that is perfect for bringing to a casual picnic or party. It is intended to be served slightly cool or at room temperature, but is just as good served warm.

Sesame Noodles

16 oz. angel hair pasta

1 1/3 c. shredded carrots

4 T. sesame seeds, toasted*

1/2 c. light soy sauce

1/3 c. olive oil

1 t. sesame seed oil

1 T. sugar

1 t. ground ginger

1 T. white wine vinegar

1/2 t. red pepper flakes

4 scallions, diced for garnish (optional)

1. Cook pasta according to package directions, adding the carrots to the water so they cook with the pasta.  Do not over cook noodles.  Drain and rinse with cold water.

2. In a mixing bowl, mix the soy sauce, olive oil, sesame oil, sugar, ginger, vinegar and pepper flakes.

3. Toss noodles in the dressing mixture and add toasted sesame seeds.

4. Sprinkle with diced scallions (green onion) for garnish.

5. Serve warm or chilled.

Enjoy!

~Nancy

*To toast the sesame seeds, the recipe calls for baking at ~325 degrees for about 2-4 minutes. I prefer to put the seeds in a dry frying pan at low-med heat.  You need to pay attention though, because they will burn quickly. Stir the seeds until they are a nice light brown and then transfer them to a paper plate until you are ready to use.

“My oh my, I love pie”

DSCN1554.JPGStrawberry Rhubarb Pie

The general way in which I cook and bake is primarily through internet searches.  I search for the recipe I want and look at some of the larger sites, such as  www.allrecipes.com or The Food Network.  I look at a few recipes, take the parts that I like, and I attempt to create something that I and my husband will like.

This was my first attempt at Strawberry Rhubarb Pie, but strawberries and rhubarb are currently in season in the North East so I thought, why not?  Personally, I do not make my own pie crusts, I use the refrigerator pre-made ones.  But if you are energetic, by all means, go ahead. Continue reading ““My oh my, I love pie””

Health and Fitness

For the most part, I haven’t had to worry about weight for most of my life.  Go ahead and hate me if you must 😦  With the exception of a few years in retail, I have worked in health care for most of my life, so I have always had an eye on my diet and weight.

I also smoked, which some people feel relaxes them, but in fact, it is a stimulant. So when I finally quit smoking about 6 years ago in my 40’s, I gained 30 lbs and 3 pant sizes.  I no longer had the stimulant, nicotine on board, and I no longer had the metabolism of a 20 or 30 someone.

I have never believed in fad diets, so for me it always goes back to diet and exercise.  Bottom line, the only way you are going to lose weight and keep it off is to change your lifestyle, get active, learn how to read labels, and recognize what a portion size really looks like.  I will try to give more information along the way.

One thing I have found that helps in controlling portion size is to weigh my food. That helped me to recognize what a portion size was.  This particularly works well for me for pasta portions.  A serving of pasta is 2 oz.  In the past, I was probably eating the equivalent of 2 servings and twice the calories.  I bought this scale on Amazon for about $20.

After moving to a new area, getting a new house in order, and planning a wedding, I’ve put on a few pounds.  Now that I am adjusting to my new life, I need to get back to the gym, back to running, and work on getting my FIT body back.  If you would have told me, a former smoker of 23 years, that I would ever run a 5K (3.1 miles), I would have never believed it.

It took an entire year, but I finally ran the entire race without walking.

My first 5K!!!

Tomato and Cucumber Salad

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6/29/16

Tomatoes and cucumbers are fresh at our local orchard, and as always this is a great, easy, go-to side dish for lunch, dinner, picnics, whatever.  It is very healthy and light tasting with only 1 T. of olive oil in the recipe. I’ve updated the prior post to include the use of fresh basil, although dried is fine too.  I hope you enjoy this fast, easy, light recipe!

~Nancy

Original Post

The other night, my neighbor stopped by and gave us a bag of tomatoes, all shapes and sizes.  Fortunately, I have a nice back yard, and I like to garden. Unfortunately, the wild life is not cooperating.  I planted two blueberry bushes and they have been eaten down to the ground by the squirrels and rabbits.  So much for blueberry pie 😦

So what to do with all those tomatoes?

 

The Recipe

2 Medium Tomatoes

1 Cucumber, quartered and diced

2 T. Balsamic vinegar

1 T. White wine vinegar

1 T. Olive or Canola oil

1 Clove garlic, minced or pressed

2 t. Dried basil, or 2 T. fresh chopped basil

1/4 t. Dried Oregano

Salt and Pepper to taste

For this recipe, I mix the liquid and spice ingredients first in a small bowl, so the flavors have a chance to meld together.

Then I dice the tomato, peel and slice the cucumber. This one can’t be easier!

Add the liquid and spice, mix together, and you’re done.

Enjoy, and have a great day! ~Nancy

Garlic Mashed Potatoes

As I mentioned, I recently married and there is a cultural difference between me and my husband.  We are both Americans, but I am of German decent, and he is of Filipino decent.  He did not know what the term “comfort food” meant.

Being of German decent, I am all too familiar with that term.  Growing up, I would eat mashed potatoes with bread, kinda of like the Polish Pierogie.  The starchier the better.  Anyway, in this recipe, I am using less butter and substituting low-sodium chicken broth for the milk.

The Recipe

6 medium potatoes, diced

1 T. butter

1 garlic clove, pressed

2/3 c. low sodium chicken broth

1 t. dried parsley

Salt and Pepper to taste

I have discovered a line of freeze dried herbs made by a company called Litehouse.  They are the closest in taste to fresh herbs, and they are so convenient.  Having high blood pressure, I try to use as little salt as I can without making the food taste too bland.  This is why I have  turned to herbs and spices to add flavor to my foods.

So, for this recipe, I started by peeling and dicing the potatoes.  I cooked them in water for about 20 minutes, drained them and set them aside.

In the same pot, I added the butter, sauteed the pressed garlic and added the parsley.

I added the potatoes, chicken broth, salt, and pepper, and mashed the potatoes with a hand masher.  I don’t mind lumps, and John ate 2/3 of it!

Enjoy!  ~Nancy