Christmas Omelet with Cranberry-Blueberry Muffins

Dinner Place will be on vacation for a short while.
When I've cooked a bunch more, I'll be back.  Make merry! 

While it isn't the best time of year for tomatoes in North America, there are some.  In other places, there are beautiful tomatoes available because it's summer!  Wherever you live, this is a very simple and luscious Christmas morning breakfast just for you!  If you're sharing Christmas with a few other people, enlist help and make two at a time or turn the oven on and keep each omelet warm as you make the others.  However you do it, you'll be happy you did.  And you'll be good until dinnertime.

Add a little fresh fruit and maybe a cranberry-blueberry muffin (link below) for a larger meal.


Tender is the word.  Gentle is the method.  Don't over-mix or over bake.  Butter?
Here's the Dinner Place Link for my Cranberry-Blueberry Muffins.

christmas omelet for one

• 1 teaspoon olive oil or butter
• 2 eggs or 1 egg and 2 egg whites, beaten together
• Pinch each kosher salt and fresh ground black pepper
• 1/2 cup fresh spinach leaves
• 4 large basil leaves, optional
• 3-4 slices fresh tomato
• Optional garnishes:  1 tablespoon salsa or grated cheddar  

Heat the butter or oil in a small, nonstick skillet over medium-high heat until bubbling (for butter) or nearly smoking for oil.  Meantime, beat together the eggs with the salt and pepper.

Pour eggs into the pan, let set about ten seconds, and lifting edge of omelet with a spatula, let the uncooked portion of egg slide under the cooked portion.  Repeat until eggs are set.  Add spinach, basil (if using), and tomato.

Fold omelet over using spatula and tip onto warm plate.  Serve warm or at room temperature with salsa or cheese, if desired.

Have fun cooking and taking care of yourself,
Alyce

An Egg with a Few Greens for Supper

Egg Salad

This is a light lunch/supper or could be a first course for dinner-- done in 5-10 minutes.  Sweet and filling.  Crunchy and soft.  Make extra dressing and keep in the frig.

Note:  Dressing keeps longer without the shallots or onions.  And you can skip the dressing totally if you make the egg quite soft (runny) and use that as dressing.  Yes.

"Egg Salad #2"  serves 2

4 cups fresh baby spinach leaves
2 small tomatoes, sliced (Try the Mexican "brown" tomatoes--tasty and cheaper.)
2 carrots, sliced
1/4 c minced parsley
1/2 English cucumber, cut into thin half-moons
1t fresh lemon juice
2 poached eggs (slide raw eggs, each in a cup, into barely simmering water for 3-4 minutes til white is firm)

Dressing:  1 T balsamic vinegar, healthy pinch each kosher salt and fresh ground pepper, 1t minced shallot or garlic, optional, 1/2 t honey, 1/4 t dijon-style mustard, 2T extra-virgin olive oil--Whisk salt into vinegar.  Whisk in all else, though drizzle in 1T olive oil at a time, being sure it's incorporated well before adding the second,)

1. Divide greens and vegetables between two large shallow bowls.  Drizzle equally with lemon juice and sprinkle with salt and pepper.
2. Top with well-drained egg and drizzle with dressing.
3. Serve with a piece of hot, buttered whole wheat toast. 

 Have fun cooking and taking care of yourself, 
Alyce

first posted on more time at the table

Baby Kale and Spinach with a Roasted Chicken Breast or...

When someone says "greens," I guess I usually think of turnip or collard greens.  Southern parents, I guess.   And while I like those on a  cold day with a big pan of crispy cornbread, that big mess of greens isn't my style all the time.  Give me a sauté pan full of teensy baby spinach just barely heated or even cooked way down with garlic as a base for fish.  Lately I've been adding kale to that mix and having that for lunch. (January, you know.)  A few grape tomatoes and a pinch of crushed red pepper and I'm that happy.  For the solo cook, both baby spinach and baby kale come in those not-so-green (tell me if  you know how to recycle them other than at Whole Foods) plastic boxes.  They keep a long time in your frig, which is useful for anyone who doesn't cook two pounds of vegetables every day.

Here's full-grown kale.  Chop it and saute it if you can't find baby kale.

California BLT Salad

 
Shopping for one is fun at Chico's or Talbot's.  Even if you don't buy anything.
Shopping for one is not always quite so much fun at Kowalski's or Cub Foods. 

While I am not a great fan of boneless chicken breasts, they do hold a special place in my heart when I'm shopping and cooking just for me. As do salads of any ilk.  For this California BLT salad,  The Solo Cook can run into the store, buy a couple of boneless breasts, a ripe avocado (hopefully), a few Kalamata olives at the olive bar, and just about skip on home to make this salad.  Granted, you must have a few staples on hand waiting in your kitchen, and those would include tiny tomatoes, red onion,  bacon, a bit of gratable cheese, and salad greens.  Keep some bacon in the freezer frozen into 1-2 piece packages.  And, for greens:   a big container of spinach lasts a long while, makes a great salad, and is perfect for omelets, vegetables sides, and sandwich greens.

Greens Pasta--Pantry Meal

I topped mine with some teeny squash from my neighbor.

Once in a while a pantry meal is in order.  If you filled your pantry with things like whole wheat pasta, garlic,  olives, and olive oil...and if you have some fresh greens (arugula, spinach, etc) and even a piece of gratable cheese in the frig, you have dinner.  And you have a luscious dinner.  Good enough for you and, if you had a hankering, this is nice enough to share.  It'll stand up to a nice big red wine.  Did I mention it's vegetarian?   I've rewritten this little ditty with a few changes and also to make it sound as easy as it is, but the idea comes from Andrea Immer's (now Robinson) EVERYDAY DINING WITH WINE, and a lovely cookbook it is.  Thanks, Andrea!

Greens Pasta  2 servings

Cook up 1/2 pound whole wheat pasta (I like Whole Foods 365 brand best; it's tasty--) according to package directions.  Don't over cook it.  While it's cooking, saute in a large deep skillet 1-2 chopped clove(s) of garlic in 1 T of olive oil.  When the pasta it done, using tongs, transfer it to the skillet with the olive oil.  Toss well.  Add a couple of tablespoons of the pasta water. Add 1 cup of fresh spinach, chopped kale, spinach, or any greens you have.  Throw in a pinch of crushed red pepper.  Stir in a bit of grated cheese* and top with a last drizzle of olive oil, lots of black pepper, a good dose of salt and chopped olives, if you have them or like them.  Toss one last time and serve hot.  A bit of grated lemon zest is another addition you can consider--even at the table.

*Skip cheese for Vegan option

     Why not add those chopped, leftover vegetables you have from last night's dinner?   Or saute a few fresh ones like I did.
 

Here's what the T-Tiny squash looked like before I cooked it.  Pencil for scale.

Thanks, Wendy!

Add a good book and a candle and enjoy the meal.

 Have fun cooking and taking care of yourself,

 Alyce

Tuna Salad (Not your Grandmother's) with Asian Dressing or How Not to be Afraid of Cooking Fish for YOU

Cook your tuna as you like...I like it fairly rare.

A piece of fish or two is a delicious, smart, economical, and healthy buy for the solo cook.  To begin with, you can buy fish by the piece.  You  not only get exactly the amount you need, but you get to pick your fish and talk to the fishmonger.   You might even get to talk to other people in line.  What are they buying?  How are they cooking it?  Ask them.  Soon they'll be asking you.

Fish inspires fear in many cooks:

• Is it fresh? (It should smell good if it's fresh.) 
• How do you cook it?  (If in doubt, drizzle with olive oil/salt/pepper,  saute/grill ten minutes per inch -5 if in sauce- and squeeze a bit of lemon on top at the table.  Some folks like salmon or tuna medium or rare.)  Unsure?  Cut it and look.  Is it opaque and or flakey (if a white fish)?  Then it's done. 
• Will it have bones?  (Make sure you have a good fillet, but still be careful.) 
• I don't know that kind of fish.  (So ask.)  Start with salmon and tuna.  They're bigger and more forgiving than skinny sole fillets..which are actually about the fastest thing in the world to cook.

To see some helpful videos about cooking fish, click here. (Free 7-day trial available.)

Shopping tip:  If you use the same place each time you buy fish, you'll come to trust them and they'll come to know you.

For the solo cook, I recommend buying two pieces of fish.  Cook them both at the same time and use the second piece for a salad or sandwich or snack the next day.  Cooked salmon is great stirred into almost done scrambled eggs; it also makes a great spread/dip.  (Mix into softened cream cheese, dill, onion, etc. and serve with bread or crackers.)  Leftovers create the need for invention and  the practice of invention makes a good cook.  When I made this salad, my husband liked it better than the original meal and said he'd eat it every week.  Interesting?

Here's the meal my tuna salad came from. I made an extra tuna steak and had enough salad for two, in fact.

I ran out of asparagus or would have used that in the salad.  Instead, I cooked a few green beans in the microwave.

Wine?  Dry riesling.  The Washington state ones might be more available than the German ones, but you can always ask.  If you can't find dry (above 10% alcohol), try any riesling and see what you think.

Vegan Chili with Cilantro Brown Rice and Spinach with Lime Vinaigrette

 While I adore chili (my kids will attest to this), I find that as time goes on I'm interested in many different kinds of chili.  My mom made what I think of as "Irish chili" simmered with her made-every-summer home-canned tomatoes, onions, green pepper, and, I think, a little less meat than I'd wish for.  My mother-in-law tells a similar story:  her mom bought a pound of ground beef and used 1/3 for chili, 1/3 third for spaghetti, and I forget what the other 1/3 was for.  That's skinny chili.  Still, it was tasty, filling, easy, homey and did the trick for a big family.  I, for years, made a similar sort of pot and was never happier than when the spicy smells wafted through the house.  I felt rich.  A whole dinner (with extras) in one pot.

Then SILVER PALATE came along and I made that chili .  Later, living in Texas for nearly four years pushed me toward

If you know beans about chili, you know there's no beans in chili.

Last spring, I tested an incredible Texas-style chili  (make your own chili powder) for Cooks' Illustrated and, while I liked that, too (Dave adored it), I thought it totally lost its flavor the next day.  And what good is chili if it's no good the next day?  If I go to make chili without thinking about it, I guess that by now it's a hybrid of some sort---probably closer to SILVER PALATE.  Some of that is in this chili (Dijon mustard, citrus, vinegar) if you compare the recipes. 

But the recent move toward more vegetables in my life got me thinking about veggie, in fact, vegan chili.  I think I've eaten it somewhere, but I didn't know how it was made.  To make myself smart and inventive, I did not look up a recipe; I just chopped and cooked, looking for an easy version.  I made it two slightly different ways and ended up combining the ideas, though serving it with cilantroed (definitely not a word) brown rice and a limed spinach salad stuck in the final roundup. 

Hearty, inexpensive (hey, no meat), quick (hey, no meat) and healthy, this is a filling, warm weekend lunch or dinner that really works if you've brought home a friend who's a vegan.  While it makes a little bit (limited by can sizes here), it's great for a couple of days in the frig and you can freeze it for a month or so.  I had a friend for lunch today to try it out and neither of us missed the meat; we were stuffed.   Who do you know who's vegan?

 Vegan Chili with Cilantro Brown Rice and Spinach with Lime Vinaigrette  4-6 servings

1 cup brown rice
2  cups water
Pinch salt; several grinds of pepper
A splash of olive oil
1/2 c chopped cilantro, reserved for later

Bring water  to a boil in a 2 or 3 qt. saucepan.  Add other ingredients; stir.  Lower heat, cover, and cook at a medium simmer for 45-55 minutes.  Test for doneness and leave covered to stay warm while you cook the chili.  (You can cook the rice while you cook the chili, of course.)  You'll add the cilantro at serving time.

1 T olive oil (no need for extra virgin)
3 t chili powder, divided
1 tsp freshly ground black pepper, divided

In a small stockpot (4 qt), heat oil.  Add  1 tsp of the chili powder and black pepper. Let cook a minute or two.
 
1 medium onion, chopped
1T finely minced jalapeno pepper
3 stalks celery, minced 

Add onion, jalapeno and celery to the seasoned hot oil and saute 4-5 minutes, stirring often.

2 cloves garlic, minced
1/2 ea red and yellow sweet peppers, coarsely chopped
1 each small zucchini and yellow squash, cut into 1" pieces

Add garlic, peppers and squashes to the onion mixture and stir well.  Cover and simmer 10 minutes, stirring once or twice, lowering heat if it starts to burn.

 1 15 oz can chopped tomatoes,
1/2 cup each:  water, red wine (or 1 cup of either)
1/2 t cumin
1t each oregano and basil, dried
Big sprinkle of cinnamon (I like Vietnamese)
1/4 t kosher salt
1 t Dijon-style mustard
1 can of no-salt pinto (or black) beans, drained
3-4 drops Tabasco (or to taste)
2 t red or white wine vinegar

Stir in tomatoes, wine, water, spices, the other two teaspoons of chili powder, mustard and beans.  Carefully shake in Tabasco.  Bring to a boil and reduce heat to a simmer.   Let cook fifteen minutes, stirring occasionally, adding water or wine if the chili becomes too thick or sticks.  Add vinegar.  Taste and adjust seasonings.

4 oz button mushrooms, optional
1 t butter, optional
  If you like them, in a small skillet, saute mushrooms five minutes or so in the butter.  Add to the chili.

6 cups fresh spinach
1 lime, sliced
1 T extra virgin olive oil
3 green onions (scallions), sliced thinly (white and green)
Kosher salt and freshly ground pepper
1 cup tortilla chips

In each of 4-6 shallow bowls or plates, place a cup- or a little more-of spinach.  Squeeze the lime over each salad and drizzle with a bit of extra virgin olive oil. Dust salad with salt and pepper.  Add 1/2 cup rice next to the spinach.  Garnish rice with cilantro.   Next to the rice, ladle in the chili.  Sprinkle sliced green onions over all and place a slice of lime in each bowl.  Garnish with a few tortilla chips.

Note:  For South Beach, skip chips and rice!

Sounds more complicated than it is.  What a meal.

Wine?  Jury's out.  Some say a fruity zinfandel; one friend insists Champagne.  I'm thinking beer.

  Have fun cooking and taking care of yourself,
Alyce 

An Omelet and a Glass of Wine

..is a fine book by famed writer, Elizabeth David.  I wish I'd coined the phrase, but, alas, I just eat the meal regularly.  Add sauteed spinach, a piece of whole-grain toast (I often skip this or have half) and you have a meal.  (Photos below.) This particular omelet is a cheese one, but you can make whatever kind of omelet you like.  I'll give some tips about that at the bottom under "Solo Cook's Notes."  If you'd like to see another, more classic omelet prep, watch this Julia Child video et voila!

Or watch Jacques Pepin make an omelet here.   Choose your method!

A great Judith Jones omelet post, with lots of pics from her kitchen, is here.

No, I'm not pedaling books, but I've read Elizabeth David (and others-- Jacques Pepin or MFK Fisher for example) for years.   If you like yummy prose as well as yummy food, try books by  these writers who knew from words and knew from food. 

My Little Omelet Info and Primer:
Omelets are  notorious for using up leftovers...that bit of broccoli left from last night, that last tablespoon of chopped onion or green pepper, that bit of hard cheese you didn't wrap well.  Here are a few tips:

• Best quality cage-free eggs.  (or from a local farmer)
• Don't overbeat your eggs.  30 whips with a big whisk is plenty for two eggs. 
• Buy a heavy-duty, 8", nonstick pan (or stainless steel if you like that) and you'll have it for a long time.  I like Scanpan for more expensive pans and Pampered Chef for a good cheapie. 
• Don't be afraid to crank that heat up a little to really get the butter really hot.  But don't dare walk away either.  Turn off your cell phone.
• You must have everything you need ready before you heat the pan, because after that, your eyes and your hands must attend the omelet.  Set table and get your drink first.
• Do not make an omelet without butter unless you are allergic to it, are vegan or have a health problem that requires you to use oil.  Omelets are made with butter period. 
• As the eggs begin to cook, gently stir them to allow uncooked eggs into the bottom of the hot pan.
• If you want to cook more than one omelet, heat the oven to 200 and let one omelet rest there while you cook the other.   Move on to a frittata if you have several people.
• Be brave, cook your omelet and enjoy it!  However it turns out, you'll eat it and be glad. 
• Note: For South Beach Option, skip toast

Omelets are great for solo cooks.