Sunday, July 28, 2013

Caprese with Lemon Green Beans or Garlicky Shitake Mushrooms

I'm not a vegetarian, but I adore vegetables in ways I perhaps don't adore meat, grains, dairy, or fruit.  If you do a simple, but random, google search of varieties of vegetables and then do a similar search for, say, meat, it's easy to see how the variety, color, texture, taste, and infinite possibilities draw me close, lasso me in, and tie me to the garden fence.

I also like what I call, in the summer, "Shop and Chop" meals--a quick slice or dice, perhaps a fast saute or grill (if any cooking at all), and there's dinner.  A cold bottle of wine and I'm outside under the trees for supper.

Friday, July 12, 2013

Grilled Fish Omelet with Greens and Spicy Yogurt-Dill Sauce

If I can't be inventive in my on-going attack on my mid-section and the arms that continue to wave after I've stopped, then I'm a lost cook.   Thanks to my testing recipes for others (and for my own cookbook), I've found that cooking nearly the same thing over and over again -- even  in the morning -- isn't such a bad thing.  I kind of like it.  I feel accomplished.  In a happy way.  Not like when I clean the bathroom, either--even though I also do that over and over again.

Take egg white omelets.  Other than a short-order cook, I just don't know anyone who's cooked more egg white omelets than I have.  There are months on end when I eat them every single morning.  This might be embarrassing, but as it works for someone who wants to save their calories for dinner, it's not.  I make the occasional foray into Greek yogurt and fresh berries, melon, or peaches for several weeks in the summer, but I quickly nix that when the berries start to come in by Fed Ex plane and the cantaloupe begins to have the texture of a cardboard box.  Then I'm right back to eggs.  On Sundays, at noon, I have whole eggs.  Yolks and all.  Very adventurous.  (Here's my baby tutorial on making omelets. Just in case. )  And making so very many egg white omelets, what do I do with all of those egg yolks?  My friends, that's why God made dogs and cheesecake:

Tuesday, July 2, 2013

Gazpacho-Poached Eggs

Just in case you're looking for a fun, light and nutritious breakfast this holiday week while you're at the lake, getting ready for the barbeque, or even if you're staying home, staying cool and reading a sizzling novel!

Try my: